Better Than Grannys Maple Fried Chicken Food

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN

Better Than Granny's, Maple Fried Chicken image

Chicken was on sale this week $.29 / pound for leg quarters. After I did the butchers job, separating legs from thighs, cut off the backs and tails, removed all the extra fat, I still had a little over $3.00 in 12 legs and 12 thighs. I bought so much 'cause it's Sunday and I'm cookin' for the week. I've been hankerin' for Fried Chicken so I figured I'd have another shot at it. I had some fried chicken tenders at the Super Bowl party at my local watering hole that were great and REAL moist. When I asked Charlie (head chef) how he did it, he told me that he always brines chicken prior to frying it. 6 months later I'm trying it. I looked all over my favorite web sites for different brines and found that the common denominators were; water, salt, vinegar, sweet, and spices. Lookin' around the galley for available stuff, I came up with this recipe. I took half the chicken and made it according to my Fried Chicken recipe, letting it soak in buttermilk with a little chipotle tabasco in it for a little bite. Then, I created the other marinade (recipe shown below), which is really a brine. Let both soak in the refrigerator for about 8 hours. Cooking the buttermilk batch, the smell was of normal fried chicken. The brined version smelled of the vinegar and I was concerned that the vinegar might give it an off flavor. Boy, was I wrong. Now, don't get me wrong, the buttermilk chicken was good, but, the brined chicken was GREAT. The smell of the vinegar while cooking must have been the vinegar cooking out. This brined version was more moist with a better sense of the flavors that were in the brine, especially the maple syrup. And, the Cajun Spice flavors of the Butt Kickin' Blacken really come through. Now you could say that it was just me talking about something that I made, but I had a buddy over tonight. A Southern buddy. Even he liked my version better than the buttermilk, even though the buttermilk version tasted just like his Granny used to make. So I guess it's a keeper and I figured I'd write it down before I forgot what I did. I can't even think of anything that I'd do different. Butt Kickin' Blacken contains neither slat nor sugar, and can be purchased at http://www.capnrons.com/index.html?id=RZMFC

Provided by Capn Ron

Categories Chicken

Time 55m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup water
1/4 cup maple syrup
1/4 cup cider vinegar
2 tablespoons cajun seasoning, Butt Kickin' Blacken
2 tablespoons kosher salt
1 tablespoon TABASCO® brand Chipotle Pepper Sauce
6 chicken thighs
6 chicken legs
2 cups all-purpose flour
1 tablespoon cajun seasoning, Butt Kickin' Blacken, to taste
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon black pepper
2 cups vegetable oil, for frying

Steps:

Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.
Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
Take them out with tongs letting them drain back into the pan prior to placing on paper towels.
To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again.
Serve while hot.

Nutrition Facts : Calories 1347.6, Fat 107.7, SaturatedFat 19.3, Cholesterol 217.6, Sodium 3710.3, Carbohydrate 42.1, Fiber 1.4, Sugar 8.5, Protein 51.1

BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS

Better Than Granny's and Easy Chicken and Dumplings image

When my Granny died, I missed her and her chicken and dumplings, because NO one made them like Granny. I tried several recipes but they were either very complicated or not very good. Then I found this one and even my Yankee husband who doesn't like dumplings tried to hide the leftovers to take to work the next day. We LOVE this recipe. They are actually better than Granny's. Even Mama agrees. (Sorry, Granny!)

Provided by BamaKathy

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups rotisserie-cooked chicken (cooked, pulled off bones)
4 (14 ounce) cans chicken broth
2 (10 1/2 ounce) cans cream of celery soup
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1 (10 count) can buttermilk biscuits

Steps:

In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
Then reduce heat and simmer 15 minutes.
In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
Stir gently to prevent them sticking together.
Simmer for ten minutes.

GRANNY'S SIMPLE WAY FRIED CHICKEN

Granny's Simple Way Fried Chicken image

When it comes to the title "Granny", I say it's got to be good. My Granny was an excellent cook. She made the best fried chicken without alot of nonsense ingredients. I say that it don't get no better than this!

Provided by Chef Mommie

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 whole broiler-fryer chicken (cut up or preferred pieces)
salt (enough to coat chicken)
flour (enough to coat chicken)
oil (1 1/2 inches) or Crisco (1 1/2 inches)

Steps:

Wash chicken.
My Granny always cuts the breast halves in half.
Salt all chicken pieces good on both sides.
Let sit for 20 minutes on paper towels.
Put oil in frying pan and heat to medium high.
Shake chicken in flour.
Carefully add chicken pieces skin side down first and brown on each side.
Turn burner down on medium.
Cook until done. (cooking time varies on different pieces.).
Drain on paper towels.

More about "better than grannys maple fried chicken food"

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN - BIGOVEN

เว็บ ที่ 15 พ.ย. พ.ศ. 2551 INGREDIENTS 1 Marinade / Brine 1 cup Water 0.25 cup Maple Syrup 0.25 cup Cider Vinegar 2 tablespoons Butt Kickin' …
From bigoven.com
อาหาร American
เวลารวม 1 ชม.
ประเภท Main Dish
แคลอรี่ 1552 ต่อหน่วยบริโภค

Better Than Grannys Maple Fried Chicken Food

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN

BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS

GRANNY'S SIMPLE WAY FRIED CHICKEN

When it comes to the title "Granny", I say it's got to be good. My Granny was an excellent cook. She made the best fried chicken without alot of nonsense ingredients. I say that it don't get no better than this!

More about "better than grannys maple fried chicken food"

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN - BIGOVEN

SOUTHERN FRIED CHICKEN - SIMPLE, OLD-FASHIONED RECIPE

MAPLE FRIED CHICKEN RECIPE — SAVORY SPICE

MAPLE BRINED, CHICKEN FINGERS | RECIPE | SEARCH | FOOD CITY

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN RECIPE - EPICUREAN.COM

BETTER THAN GRANNYS MAPLE FRIED CHICKEN FOOD

BETTER THAN GRANNYS MAPLE FRIED CHICKEN RECIPES RECIPE

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN - CAPNRONS.COM

BETTER THAN GRANNY'SMAPLE FRIED CHICKEN RECIP - RECIPEBRIDGE

BETTER THAN GRANNYS MAPLE FRIED CHICKEN RECIPES RECIPE

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN - CAP'N RON'S

BETTER THAN GRANNY'S MAPLE FRIED CHICKEN RECI - RECIPEBRIDGE

MAPLE BUTTERMILK FRIED CHICKEN | DENNIS THE PRESCOTT

FOUR SECRETS TO IMPROVING ANY FRIED CHICKEN RECIPE | THE FOOD LAB

MAKE MAPLE BUTTERMILK FRIED CHICKEN (AND TAKE A …

MAPLE BRINED, CHICKEN FINGERS - BIGOVEN

BETTER THAN GRANNYS MAPLE FRIED CHICKEN RECIPES RECIPE

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN RECIPE

BETTER THAN GRANNYS MAPLE FRIED CHICKEN RECIPES- RECIPERT

MAPLE GLAZED CHICKEN - THE COOKING JAR

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search