The Pioneer Woman Makes Fried Chicken | The Pioneer Woman | Food Network
5-⭐ Fried Chicken is a can't-miss recipe.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Fried Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 10 hr (includes brining and sitting time)
Active: 1 hr 30 min
Yield: 4 servings
Ingredients
2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry's
2 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground dried thyme
1 teaspoon cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying
Directions
Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
Bake the thighs and breasts for 15 minutes to finish cooking.
(Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
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The Pioneer Woman Makes Fried Chicken | The Pioneer Woman | Food Network
Chicken and Biscuit Casserole with Michael's Home Cooking
Here is an old 1970's recipe that is so so good. You can use up leftover chicken to treat your family with a great Chicken and Biscuit Casserole for supper.
Ingredients:
2 Tablespoons butter
1 cup chopped onion
3 cloves garlic
16 ounces mixed vegetables
3 cups leftover chicken
1/2 teaspoon poultry seasoning
10 1/2 ounce can of Campbells Chicken Broth
Two 10 1/2 ounce cans of Campbells Cream of Chicken Soup
Topping:
1 cup of sour cream (8 ounces)
1 cup milk or you can use buttermilk
2 cups Bisquick
Saute the butter, onion, garlic and mixed vegetables slowly until the onion is soft, about 12 minutes.
Mix the vegetables with the chicken, broth, soup and poultry seasoning.
You may add some pepper if you like.
Put into a 13 X 9 baking dish.
Mix your sour cream, milk and bisquick, then top the casserole with this mixture.
Bake 60 minutes or so @ 350F or till bubbly and brown according to your oven.
Allow to cool 15 minutes and enjoy.
This is very nice with some plain cook rice or mashed potatoes.
***Note*** The original recipe does not call for sautéing vegetables with onion and garlic. You simply add a 15 ounce can of mixed vegetable from a can (drained) to your chicken mixture. It is easier this way because now you do not have to cook anything, just mix and bake.
You can make your own Bisquick:
3 cups all purpose flour
1 and 1/2 Tablespoons baking powder
1 and 1/2 teaspoons table salt
1/2 cup shortening or lard
Sift the flour, baking powder and salt three times into a good size bowl. Cut in your shortening until the mixture looks like fine bread crumbs. Store in the refrigerator up to 4 months.
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Southern Style Chicken and Dumplings
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Kent's Original Seasoning
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