Housewarming with Southern style food!
So my goal in 2015 was to do more blogging, then I ended up getting my own place again and the last 3-4 months have been chaos of packing, moving unpacking and various travel and projects that were already on my calendar before I found my new place.
One of the trips was to North Carolina for a family wedding. I was reminded while down there how many wonderful southern style dishes there are that I cannot get in California. So for my upcoming housewarming party I have been experimenting with various recipes..
I have done two batches of fried chicken, batch one I did not like and due to the size of my new kitchen(TINY!) doing a lot of chicken pieces was really a crazy idea so I did a second batch on this past Friday making more of a chicken tenders version with boneles skinless chicken breasts, light mayo and a bisquick dredge plus spices..and boy it was sooo much tastier than the other recipe.
Tonight I try to make my first ever batch of Hush Puppies...I will also be making biscuits w/gravy and creamed corn will share everything in new post after the weekend!
Here is a tiny peak of what I did for the chicken, serving size: ONE!
One bonless skinless chicken breast cut into three pieces
1/3 cup bisquick
1/4 cup light mayo in a bowl
Lawry's season salt
Pepper
Paprika(smoked)
Ziploc bag
Vegetable oil
Meat thermometer
7-8" or 3 qt stainless steel pan or pot
Splatter guard
Tongs(metal)
In a small stainless steel pan (7-8" or a 3 quart pot) put in about 1.5-2" of vegetable oil and place over medium heat.
Dry the chicken then add some pepper, Lawry's and paprika. Also add a liberal amount of these three spices to the bisquick mixture in a ziploc bag as well as into the mayo. Smear/dredge the chicken pieces in the mayo until all sides have a light coating then place each piece, one at a time, into the ziploc bag of bisquick and spices and shake. Pull each piece out of the bag gently and let sit on a plate to rest for a couple minutes; if needed recoat if you notice spots missing the coating.
Once the oil is hot enough that water sizzles and jumps in the pan place each piece of chicken in the pan and cover with a splatter guard. Cook the first side for 3 minutes then turn and cook for another 3 minutes. Using a meat thermometer check the temperature of the meat if it has reach 165 remove to a plate covered with paper towels to drain the oil. If it has not reached the desired temperture flip again and cook for another 2 minutes on each side until it reaches 165. Chicken should be served at 170 removing it at about 165(no LESS than 162) will prevent it from over cooking while you let it rest.
Let it rest fliping ithe pieces, and the papertowels once to blot the oil from both sides then serve.
The mayo adds a slight tang but is lower in fat than the skin, especially if you use light mayo as I did. I cannot eat hot and spicy food but of course if you like that kind of thing you could also add chili powder to give your chicken some kick.
My chciken was tender and still a little juicy, I saved a piece for a couple of days to see how it would reheat..it got a tiny bit dry after being reheated in an oven for 15 minutes at 250 and the coating was not crispy anymore but it still tasted good. Still I would not really recommend making this dish ahead of time.
More details after my party.
One of the trips was to North Carolina for a family wedding. I was reminded while down there how many wonderful southern style dishes there are that I cannot get in California. So for my upcoming housewarming party I have been experimenting with various recipes..
I have done two batches of fried chicken, batch one I did not like and due to the size of my new kitchen(TINY!) doing a lot of chicken pieces was really a crazy idea so I did a second batch on this past Friday making more of a chicken tenders version with boneles skinless chicken breasts, light mayo and a bisquick dredge plus spices..and boy it was sooo much tastier than the other recipe.
Tonight I try to make my first ever batch of Hush Puppies...I will also be making biscuits w/gravy and creamed corn will share everything in new post after the weekend!
Here is a tiny peak of what I did for the chicken, serving size: ONE!
One bonless skinless chicken breast cut into three pieces
1/3 cup bisquick
1/4 cup light mayo in a bowl
Lawry's season salt
Pepper
Paprika(smoked)
Ziploc bag
Vegetable oil
Meat thermometer
7-8" or 3 qt stainless steel pan or pot
Splatter guard
Tongs(metal)
In a small stainless steel pan (7-8" or a 3 quart pot) put in about 1.5-2" of vegetable oil and place over medium heat.
Dry the chicken then add some pepper, Lawry's and paprika. Also add a liberal amount of these three spices to the bisquick mixture in a ziploc bag as well as into the mayo. Smear/dredge the chicken pieces in the mayo until all sides have a light coating then place each piece, one at a time, into the ziploc bag of bisquick and spices and shake. Pull each piece out of the bag gently and let sit on a plate to rest for a couple minutes; if needed recoat if you notice spots missing the coating.
Once the oil is hot enough that water sizzles and jumps in the pan place each piece of chicken in the pan and cover with a splatter guard. Cook the first side for 3 minutes then turn and cook for another 3 minutes. Using a meat thermometer check the temperature of the meat if it has reach 165 remove to a plate covered with paper towels to drain the oil. If it has not reached the desired temperture flip again and cook for another 2 minutes on each side until it reaches 165. Chicken should be served at 170 removing it at about 165(no LESS than 162) will prevent it from over cooking while you let it rest.
Let it rest fliping ithe pieces, and the papertowels once to blot the oil from both sides then serve.
The mayo adds a slight tang but is lower in fat than the skin, especially if you use light mayo as I did. I cannot eat hot and spicy food but of course if you like that kind of thing you could also add chili powder to give your chicken some kick.
My chciken was tender and still a little juicy, I saved a piece for a couple of days to see how it would reheat..it got a tiny bit dry after being reheated in an oven for 15 minutes at 250 and the coating was not crispy anymore but it still tasted good. Still I would not really recommend making this dish ahead of time.
More details after my party.
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