As Daniel Boone said: "There's no better way to cook young chicken." This fried chicken recipe originated in the family of Daniel Boone (1735-1820), the pioneer who is noted for his many daring exploits against the Indians.
I loved the light, crispy batter and the combination of flavors--there is something very appealing about the combination of garlic and honey! There wasn't enough flour or buttermilk to coat 3-4 pounds of chicken. From article about fried chicken in Taste of the South magazine--featured restaurant, Julep, Jackson, Mississippi (http://juleprestaurant.com/menu_latenite.htm)
This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.
I usually buy chicken breasts from those wholesale places. They are packed boneless, skinless and frozen. The other night I had no idea what to do for dinner and found a delightful recipe on the bag of chicken breasts. This recipe does not require that the chicken be defrosted, it requires minimal work and the chicken came out moist and juicy.
I love roast chicken, but I don't like dark meat. I love the flavor that roasting chicken with skin and on the bone provides. My compromise--get whole--not split--chicken breasts, stuff 'em and roast 'em. And I love sauce, but not necessarily gravy--so this has a thin but not unsubstantial sauce, more than enough for the chicken and the potatoes.
These are so pretty--Susie's ingredients and an avogolemeno sauce that I learned from someone here at Recipezaar. Sliced on the diagonal so that the stuffing shows, they look lovely on a bed of jasmine rice or steamed spinach.
This is my take on an old low country recipe for chicken. I make it with chicken breasts. The more traditional recipe calls for chicken thighs. All versions require bourbon. When they're in season, peaches can be substituted for the apricots. If you can find a jalepeno with heat, that can sub for the cayenne.
From Marcus Samuelsson of Aquavit, who says it was what his Swedish Grandmother made on Sunday nights. My change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.
A Jamie Oliver recipe which I find quite delightful. Because I don't like dark meat, I make it with all chicken breasts--and they come out juicy and tender. The recipe says to add the olives with pits. I have--just remember to warn your guests.
My friend's mom made this for a wedding shower for ME! Still blissfully married after 23 years, I thought I would share this recipe. We love it still, on a warm afternoon with iced tea and sometimes on a hot evening with a toasty Chardonnay.
I like to serve this when I have company. It is always a big hit. My family thinks this is better than any they get at the local Italian restaurants. Note: cooking time does not include the time it takes to cook the pasta.