Best Sweetie Pies Fried Chicken And Catfish Recipes

Sweetie Pies Hot Honey Chicken Recipe image

Provided by Penny Hall

Time 40m

Number Of Ingredients 9

2 tsp salt
2 tsp black ground pepper
1 1/2 tsp paprika
4 tsp granulated garlic powder
2 cups all purpose flour
1 cup milk
2 eggs
1 cut frying chicken ( 8 pieces)
1-2 cups vegetable oil for frying, or as needed to fill skillet half way

Steps:

1. Rinse chicken in cold water. In medium bowl mix together flour, salt, pepper, paprika, and garlic. In a separate bowl beat eggs, add milk and whisk together. Heat oil in skillet to 350 degrees. Utilizing the largest pieces first (breast, thighs etc.), dip chicken in egg and milk mixture and then place in seasoned flour, toss and coat completely. shake off excess and place in hot oil. Let cook for 10-12 minutes on each side until the juices run clear. Honey Hot Chicken Glaze 2 cups sugar 2 cups hot sauce 4 tablespoons honey 1 1/2 sticks butter 1 teaspoons of lemon juice Directions: Melt butter in a medium sauce pan. Add hot sauce, sugar, honey and lemon juice and stir over medium heat till sugar is dissolved. Take fried chicken and toss in glaze sauce and serve. Read more: http://www.oprah.com/own-sweetie-pies/Welcome-to-Sweetie-Pies-Recipe-Hot-Honey-Chicken#ixzz1dWZhXcWR

Chicken Fried Catfish image

Provided by gailanng

Categories Catfish

Time 1h18m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped green onion
3 tablespoons chopped fresh dill
1 teaspoon minced garlic
1 teaspoon grated lemon zest
1/2 teaspoon chili paste (sambal oelek)
4 catfish fillets (7 ounces each)
kosher salt
fresh ground white pepper
all-purpose flour (for dredging)
corn oil or peanut oil (for frying)
tartar sauce

Steps:

Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour.
Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
Heat 1/4 inch of oil in a heavy skillet (cast-iron is best) until very hot but not smoking. Fry the fish in batches for about 1 1/2 minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.
Drain on paper towels and serve with the tartar sauce.

Nutrition Facts : Calories 221.2, Fat 10, SaturatedFat 2.4, Cholesterol 89.9, Sodium 221.9, Carbohydrate 4.7, Fiber 0.4, Sugar 3.5, Protein 26.5