CALABASH CHICKEN & CHICK-FIL-A SAUCE
A simple recipe for lightly breaded Calabash chicken strips fried crispy and light. Plus a recipe for Chick-fil-A Sauce!
Provided by Mandy Rivers | South Your Mouth
Categories dinner, supper
Time 8h30m
Number Of Ingredients 16
Steps:
- Cut breasts into strips about 3/4-inch wide and add to a medium bowl or large zip-top plastic bag.
- Combine milk, hot sauce, salt and pepper in a small bowl and stir until salt is dissolved. Add to chicken, stir, cover tightly or seal, refrigerate and marinate 8-12 hours.
- Combine flour with cornmeal salt, and remaining spices in a large paper bag or lidded container.
- Drain marinade from the chicken. Add 1/3 of the chicken to the breader mixture, fold bag or seal container tightly and shake vigorously to coat the chicken.
- Shake off any excess breader then lay breaded pieces out to rest for about 20 minutes or until the breader looks moistened from absorbing the marinade from the wet chicken.
- Heat 4 inches of oil in a large pot to 350 degrees then fry chicken in batches (don't overcrowd the pan) until golden brown and crispy.
- Mix ingredients together and serve with your favorite chicken strips or chicken nuggets.
COUNTRY CALABASH CHICKEN
This recipe is from our local newspaper's annual cookbook (Stroller Cookbook in the Spartanburg Herald-Journal, SC). Calabash Chicken is a favorite in my neck of the woods.
Provided by John-Boy
Categories Chicken Breast
Time P2DT15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- The day before frying, mix the salt, sage and thyme together in a plastic bag.
- Add the chicken pieces and toss until they are evenly and lightly coated.
- Refrigerate for 30 minutes.
- Rinse the chicken under running water and place in a shallow dish.
- Pour the buttermilk over the chicken.
- Cover the dish with plastic wrap and refrigerate overnight.
- The next day, combine the flour, salt and pepper in another shallow dish.
- Drain the buttermilk from the chicken pieces, but do not dry them.
- Dredge the chicken in the flour mixture.
- Heat a large, heavy skillet or saute pan over high heat. Add 1 inch of peanut oil and heat until almost smoking.
- Carefully place the chicken in the hot oil, leaving plenty of space between the pieces.
- Reduce the heat to medium and cook the chicken for 8-10 minutes on each side, or until golden brown.
- Drain the chicken on wire racks with paper towels underneath.
- For Dipping Sauce - Mix well all ingredients in a serving bowl. Let chill in the refrigerator prior to serving.
Nutrition Facts : Calories 244.8, Fat 11.7, SaturatedFat 2.5, Cholesterol 14.4, Sodium 7652.8, Carbohydrate 29.5, Fiber 0.7, Sugar 4.9, Protein 5.8
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