Best Down Home Chicken Recipes

DOWN HOME CHICKEN

Steps:

• Place the cut up chicken into a large resealable bag or a 9x13 inch casserole dish. Pour the buttermilk over the chicken, seal or cover and refrigerate for 24 hours.
• Remove the chicken from the buttermilk. In a bowl, stir together the salt, black pepper, cayenne pepper, thyme, flour and sugar; pour onto a plate.
• Heat the shortening and bacon drippings in a large skillet or electric skillet to 365 degrees F (185 degrees C). Dredge the chicken in the flour mixture and place it into the hot fat. Fry on one side for 10 minutes, then turn and fry 10 minutes on the reverse side. If softer skin is desired, cover the skillet for the last 10 minutes. Remove and drain on brown paper grocery bags. (The smaller pieces will be finished first. The chicken is done when the juices run clear.)

GOOD OLE' DOWN HOME IN GEORGIA SOUTHERN FRIED CHICKEN

Steps:

• Place cut up chicken in a large bowl. Season with garlic powder, salt, and black pepper. Toss to coat. Add buttermilk, again tossing to coat. Set aside (you can cover and refrigerate overnight).
• Place lard and bacon grease into a large deep cast-iron skillet or dutch oven (you only need about an inch of melted oil). Set on stovetop over medium-high heat and get oil temperature to 350°F.
• Place flour into a plastic grocery bag. Shake excess buttermilk from a piece of chicken and place into bag of flour. Coat chicken with flour. (A simple method is to hold sides of bag and steadily and gently roll back and forth like cleaning a bowling ball.).
• Dip an edge of the floured piece into the lard; if it sizzles, it's ready. Begin to flour remaining pieces and carefully place them into the pan/dutch oven.
• Repeat until the pan is full or all pieces are used. (A whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). Cover pot with lid and simmer for 5-7 minutes.
• Turn chicken over, cover and simmer again for 5-7 minutes. Remove lid and continue cooking until cooked through, or internal temperature of chicken reaches 175°F.
• Transfer cooked pieces to a plate lined with paper towels or a baking rack with a towel underneath to catch the drippings. If desired, immediately give a light sprinkling of salt.

DOWN-HOME CHICKEN SOUP WITH DUMPLINGS

Steps:

• In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
• Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.

DOWN-HOME CHICKEN & NOODLES

Steps:

• Place chicken in the slow cooker; sprinkle with salt and pepper.Top with both cans of soup. Cover and cook on low for 6 hours or until the chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to the slow cooker, add the broth and the noodles. Mix well. Cover and cook on low setting for an additional 30 min or untill heated through.

DOWN-HOME CHICKEN

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan., In a bowl, combine the lemon juice, ketchup, molasses, oil, Worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until chicken juices run clear. Serve with rice.

DOWN HOME CHICKEN AND DUMPLINGS

Steps:

• 1. Stir bouillon into 1 cup of boiling water and stir to dissolve. Add pepper and poultry seasoning to liquid. Simmer chicken in broth and bouillon for about 30 minutes. Add celery, onion, and carrots. Continue to simmer until chicken and vegetables are cooked. In a small bowl, mix together 1/4 cup corn starch and enough water to form a thin paste. Stir into cooking broth to thicken it into a light gravy. If you need like more thickening repeat with second 1/4 cup cornstarch. Bring up heat a bit so stew is bubbling lightly. Taste and add salt and pepper as necessary to your liking.
• 2. Stir together dumpling ingredients just until moistened. Do not mix too much or dumplings will be tough. Drop by tablespoons full onto top of bubbling chicken stew. Sprinkle with parsley. Cover imediately. Cook for 15 minutes without removing cover of kettle. Serve immediately.

SWEET DOWN HOME CHICKEN SALAD

Steps:

• 1. Boil the chicken until very tender. Pull off the bone and place in large mixing bowl. With a hand chopper chop chicken fine.
• 2. Chop the celery up fine, I use a food chopper to chop it fine. Add to chicken
• 3. Add whole 12oz jsr of Mt. Olive Sweet Salad Cubes
• 4. Add in sugar and whole pint size jar of mayonaise or little at a time making sure it is just the right amount for your chicken to mix in and be covered. Stir all this together and ready

DOWN-HOME BARBECUED CHICKEN

Steps:

• In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce. , Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce.

DOWN HOME CHICKEN SALAD

Steps:

• Heat your oven to 400 degrees. Put your eggs in a boiler with water and cook on high for approximately 13 minutes. In a casserole dish or pyrex dish, place the chicken breast side by side in there. Put water in the bottom of the dish. Make sure it is enough to cover the bottom of the dish. Spray your chicken with the Pam cooking spray, then sprinkle the seasoning salt, or the greek seasoning, or the Mrs. Dash blend you choose on top of the chicken. Cover the dish with aluminum foil. This will allow the chicken to cook faster and stay tender. Place in the oven for about 20-25 minutes, or until cook all the way through. Meanwhile, take the olives, and dice them into pieces, and set aside. Get your bowl, and put the sour cream and mayonnaise in there. Add your crushed pineapples, relish, diced olives, and onions if you are using them. Once your eggs are done, rinse with cold water for easier peeling, diced the eggs and put in a the bowl with the mixture. Once your chicken is done, let cool. You can dice the chicken for chunkier chicken salad or, you can chopped them finely for a thinner chicken salad. For either option, once you are finished dicing or chopping add to the bowl with the mixture and stir all ingredients. Add sugar, salt, and pepper to taste. You can add more of any of the ingredients to suit your tastes and desires.

DOWN HOME FRIED CHICKEN RECIPE - (4.5/5)

Steps:

• To make the brine, whisk together the first four ingredients in a dish shallow enough to hold the chicken in a single layer. Add the chicken pieces, cover and refrigerate for at least 3 hours. Turn the chicken once while marinating. Pour the chicken into a colander and allow the brine to drain. Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt and black pepper in a resealable bag. Put two to three pieces of chicken in the bag, close and shake well to coat. Remove the chicken from the flour and shake off any excess. Repeat with the remaining chicken. Place chicken on a wire rack while heating the oil. Heat 2 to 2½ inches of oil in a heavy duty cast iron skillet or other large skillet. The skillet should be large enough to hold the chicken in a single layer without touching. Add the chicken to the hot oil and cook for 7 to 9 minutes. Using tongs turn the chicken and cook for another 7 to 9 minutes. Remove the chicken and drain on paper towels. Let the chicken rest 5 to 10 minutes before serving.

SKINNY DOWN-HOME CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring chicken stock to a simmer and keep warm. In a 6-quart pot, add the olive oil and flour and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato, and turnips and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf, and sprigs of thyme and continue stirring for about 3 minutes, to coat. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil then lower to a simmer. Simmer covered for 5 to 7 minutes until it becomes thick and the chicken is opaque. Remove from heat and reserve. Meanwhile, take phyllo dough and, with a knife, cut out a square slightly larger than the rim of the cake pan and brush with olive oil. Set aside. Remove the bay leaf and thyme sprigs from teh chicken mixture and transfer to the cake pan. Top with the phyllo dough and press it down firmly with you hands. Place on a baking sheet and bake at 350 degrees for 30 minutes, turning halfway through. Remove from the oven, let cool for 10 minutes, cut into 6 portions and serve.

DOWN-HOME CHICKEN STEW

Steps:

• Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
• Combine potato mixture and milk in blender or food processor and blend until smooth.
• Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
• Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
• Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
• Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.

DOWN HOME CHICKEN AND DUMPLINGS

Steps:

• 1. cook chicken in water or broth with the 1 tablespoon of salt and 1 teaspoon of pepper until tender. Remove from stove and let cool. Remove meat from bones and cut into 2-3 inch pieces. Save stock.
• 2. mix 3 cups flour, baking powder, salt and shortening together, add milk,water and egg. this will make a sticky paste. turn out on remaining 3 cups of flour on a board until it becomes a large ball. Roll out to 1/8 inch thickness. cut into strips 3 inches long then tear each strip into pieces.Heat stock to a rolling boil and drop dough pieces into stock. cover for 25 minutes. Add chicken pieces to pot. Do not Stir, but shake the pot.

DOWN HOME SOUTHERN BBQ CHICKEN

Steps:

• Mix the ingredients together for the marinade. Add the chicken and marinate 4 to 6 hours. Mix the ingredients together for the BBQ sauce.
• Remove the chicken from the marinade. Grill or bake the chicken basting with the BBQ sauce until chicken is done.

DOWN HOME, SOUTHERN-STYLE CHICKEN & RICE DINNER

Steps:

• Cook bacon in large nonstick skillet until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon; set aside.
• Add chicken to skillet. Season well with pepper; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
• Add broth, water and greens to skillet; stir. Bring to boil.
• Stir in rice. Top with chicken; cover. Cook on medium-low heat 5 min. Remove from heat. Let stand 5 to 7 min. or until liquid is absorbed. Stir. Sprinkle with reserved crumbled bacon.

DOWN HOME, SOUTHERN-STYLE CHICKEN & RICE DINNER

Steps:

• COOK bacon in large nonstick skillet until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon; set aside.
• ADD chicken to skillet. Season well with pepper; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
• ADD broth, water and greens to skillet; stir. Bring to boil.
• STIR in rice. Top with chicken; cover. Cook on medium-low heat 5 min. Remove from heat. Let stand 5 to 7 min. or until liquid is absorbed. Stir. Sprinkle with reserved crumbled bacon.

DOWN HOME FRIED CHICKEN

Steps:

• 1. Mix the flour, corn meal, taco seasoning in a bowl.
• 2. Dredge your chicken in water and then skake excess water off and roll in flour mixture.
• 3. Place battered chicken in hot oil on medium heat and fry until golden brown. Make sure it's completely done inside.

DOWN-HOME CHEESY BACON CHICKEN

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings.
• Add chicken to drippings in skillet; cook on medium heat 6 to 7 min. on each side or until done (165°F).
• Meanwhile, combine VELVEETA and chicken broth in small saucepan; cook on medium-low heat 2 to 3 min. or until VELVEETA is melted and sauce is blended, stirring constantly. Spoon over chicken; sprinkle with bacon.

CARLA'S DOWN HOME FRIED CHICKEN

Steps:

• Clean chicken thoroughly .
• Add cooking oil to pan and allow oil to become hot enough for frying. You will know it's ready because it will sizzle.
• Mix flour and seasonings together then dip Chicken in the mixture. Once the Chicken is coated place in frying pan. Chicken is ready to turn win it begins to sizzle. Cook about 4-5 min on each side.

DOWN HOME FRIED CHICKEN BREASTS

Steps:

• Combine flour, salt, and pepper coat chicken with mixture. Dip in buttermilk coat again with flour mixture.Heat enough Crisco in deep fryer to 365°F to partially submerge chicken, about 1/2 to 1 inch of melted Crisco. Add chicken fry at correct temperature, browning all sides.Reduce to medium heat cool, uncovered, till chicken is tender, about 30 to 40 minutes. Turn several times. Drain.