Best Chicken Wilson Recipes

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MELBA WILSON'S SOUTHERN FRIED CHICKEN AND EGGNOG WAFFLES



Melba Wilson's Southern Fried Chicken and Eggnog Waffles image

Yield serves 4

Number Of Ingredients 24

1 (3-pound) chicken, cut into 8 pieces
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet Spanish paprika
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1 tablespoon brown mustard
2 cups buttermilk
Peanut or vegetable oil, for frying
2 cups all-purpose flour
2 teaspoons Sazonador seasoning
2 cups all-purpose flour, sifted
2 teaspoons baking powder
Pinch of ground cinnamon
Pinch of ground nutmeg
2 cups eggnog
2 large eggs, separated
4 tablespoons (1/2 stick) unsalted butter, melted
Cooking spray, for the waffle iron
Strawberry Butter (recipe follows), for serving
Maple syrup, for serving
1 cup (2 sticks) unsalted butter, slightly softened
4 ounces strawberries, hulled and sliced (about 3/4 cup)
A few drops of grenadine syrup

Steps:

  • To cook the chicken, put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.
  • Heat 3 inches of oil to 325°F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 minutes. Drain on paper towels.
  • To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don't want the batter to be lumpy or too smooth-just right.
  • Whisk the egg whites until almost stiff; fold them into the batter.
  • Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
  • Top the waffles with fried chicken, Strawberry Butter, and maple syrup. Are you ready to Paaarrrtyyy!?
  • Put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.

CHICKEN & SAUSAGE: JUSTIN WILSON STYLE



Chicken & Sausage: Justin Wilson Style image

"Woooo-weeee"!!! (You would have to know him). Very simple to make and easy to freeze (before final cooking), to make for an extremely quick and delicious dinner. You will love it!!! As Justin would say... "I Garrrronnnnntteee It"!!! (You would have to know him). Enjoy! Edited: One reviewer suggested cutting the rice down to 3 cups and the chicken broth down to 6 cups... I would tend to agree, so the recipe has been updated. I just make batches upon batches of this to serve to roughly 50+ people at a time, either to take to the local home-less men that stay in the church basement once a week in town, or to our county's battered women & childrens shelter. So yes, I guess I do feed a lot of "starving students", and I am kinda stingy with the meats (I'm not rich). So you can use a 8 cup broth to 4 cup rice ratio, if need be. So just use your own judgement call on the amounts you decide to use. Great thanks to everyone who have tried this.

Provided by rosie316

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb smoked sausage (Eckrich, sliced approx 1/4-inch thick)
2 boneless skinless chicken breasts (cubed, approx 3/4-inch)
1 large sweet onion (sliced into 1/4-inch strips. Actually, any kind is fine)
1 large green bell pepper (cored & seeded, sliced into strips, 1/4-inchthick)
1/2 stalk celery (optional, finely chopped. Save the other 1/2 and leafy tops for a stew or something)
2 cups white minute rice (un-cooked)
1 (14 ounce) can chicken broth
1/4 teaspoon cayenne pepper (to taste)
1/2 tablespoon cajun seasoning (to taste)
salt (to taste)
gumbo file (pronounced "filet") (optional)
parsley, finely chopped (optional)

Steps:

  • Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven.
  • Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked).
  • Add the sliced onions, green bell peppers (I sometimes use a mix of green and red, depending what I have on hand), and celery (if using) and saute for 2 minutes.
  • Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste).
  • Bring to a low boil, reduce heat to a low simmer and cover. (Extra broth may be needed toward the end of cooking).
  • Simmer for approx 20 minutes, or until rice is tender.
  • Stir once thru-out cooking time, but keep lid closed and make sure not to scorch the bottom).
  • Check for done-ness by tasting it! If the rice is cooked and the chicken isn't pink on the inside, it's done.
  • Sprinkle on a little fresh, chopped parsley and a pinch of "Gumbo File" after plating, (if desired). Serve and enjoy!

CHICKEN WILSON



Chicken Wilson image

Boneless chicken is dredged in eggs and Italian bread crumbs, fried, then covered with white wine and Muenster cheese for a delicious casserole.

Provided by peggy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 1h5m

Yield 6

Number Of Ingredients 8

6 eggs, lightly beaten
3 pounds skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter
1 pound mushrooms, sliced
1 cup seasoned bread crumbs
Vegetable oil
6 fluid ounces dry white wine
½ pound sliced Muenster cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly beat eggs in a small bowl. Soak the chicken pieces in the egg for at least 30 minutes. Meanwhile, melt the butter in a large skillet and add the mushrooms. Cook and stir the sliced mushrooms until softened.
  • Remove the chicken from the egg mixture. Roll the chicken pieces in bread crumbs and set aside. Heat a small amount of oil in a large skillet over medium-high. Place the chicken pieces in the pan and brown on all sides. Brown the pieces in batches if necessary.
  • Place the browned chicken pieces in a 9x13 inch glass baking dish. Cover the chicken with the sauteed mushrooms. Pour the wine into the baking dish, then cover the mixture with the sliced cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.

Nutrition Facts : Calories 668 calories, Carbohydrate 17.8 g, Cholesterol 370.3 mg, Fat 34.6 g, Fiber 1.7 g, Protein 64.6 g, SaturatedFat 17.8 g, Sodium 842.4 mg, Sugar 3.5 g

CHICKEN & SAUSAGE: JUSTIN WILSON STYLE



Chicken & Sausage: Justin Wilson Style image

How to make Chicken & Sausage: Justin Wilson Style

Provided by @MakeItYours

Number Of Ingredients 12

1 lb smoked sausage (Eckrich, sliced approx 1/4-inch thick)
2 boneless skinless chicken breasts (cubed, approx 3/4-inch)
1 large sweet onion (sliced into 1/4-inch strips. Actually, any kind is fine)
1 large green bell pepper (cored & seeded, sliced into strips, 1/4-inchthick)
1/2 stalk celery (optional, finely chopped. Save the other 1/2 and leafy tops for a stew or something)
2 cups white minute rice (un-cooked)
1 (14 ounce) can chicken broth
1/4 teaspoon cayenne pepper (to taste)
1/2 tablespoon cajun seasoning (to taste)
salt (to taste)
gumbo file (pronounced "filet") (optional)
parsley, finely chopped (optional)

Steps:

  • Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven. Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked). Add the sliced onions, green bell peppers (I sometimes use a mix of green and red, depending what I have on hand), and celery (if using) and saute for 2 minutes. Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste). Bring to a low boil, reduce heat to a low simmer and cover. (Extra broth may be needed toward the end of cooking). Simmer for approx 20 minutes, or until rice is tender. Stir once thru-out cooking time, but keep lid closed and make sure not to scorch the bottom). Check for done-ness by tasting it! If the rice is cooked and the chicken isn't pink on the inside, it's done. Sprinkle on a little fresh, chopped parsley and a pinch of "Gumbo File" after plating, (if desired). Serve and enjoy!

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