Fried Cluckin Sunday Food

SUNDAY FRIED CHICKEN

Sunday Fried Chicken image

Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil. This recipe adds the convienent step of finishing the cooking in the oven. This gives the cook time to prepare the rest of the meal.

Provided by looneytunesfan

Categories Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons salt
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon pepper
1 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 (2 1/2-3 1/2 lb) broiler-fryer chickens, cut up
cooking oil

Steps:

Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/2 inches of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake, uncovered, at 350° for 45-60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container.

Nutrition Facts : Calories 935.2, Fat 46, SaturatedFat 12.6, Cholesterol 212.8, Sodium 3695.8, Carbohydrate 64.8, Fiber 5.5, Sugar 1, Protein 62.6

FRIED CLUCKIN' SUNDAY

Fried Cluckin' Sunday image

Provided by Food Network

Categories main-dish

Time 4h45m

Yield 4 sandwiches

Number Of Ingredients 23

Ingredients

2 cups buttermilk
1 teaspoon table salt
1/4 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1/4 teaspoon ground dried thyme
1/8 teaspoon cayenne pepper
Four 6-ounce boneless, skinless chicken breasts
2 cups all-purpose flour
1 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground dried thyme
1/4 teaspoon granulated garlic
1/8 teaspoon cayenne pepper
1 quart neutral oil, like soybean, canola or safflower
1/4 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1/4 cup mayonnaise
4 soft sesame seed buns, split, buttered and griddled
4 slices sharp Cheddar
2 cups thinly shaved iceberg lettuce
1/2 sweet onion, thinly shaved

Steps:

For the brine: Mix the buttermilk, salt and spices together in a medium bowl. Add the chicken, then turn to coat, cover, and refrigerate for at least 4 hours or up to overnight.
For the breading: Mix the flour, salt, baking powder and spices together in a shallow dish or pie plate.
Remove the chicken from the buttermilk brine and transfer to the seasoned flour. Coat the chicken in the seasoned flour, then shake off the excess and return it to the brine. Coat the chicken again in the seasoned flour mixture and transfer to a plate.
Heat the oil in a pan to 375 degrees F.
Fry the chicken, flipping halfway through, until golden brown and the internal temperature reaches 160 degrees F , 6 to 8 minutes. Transfer to a wire rack to drain.
For the honey mustard sauce: Whisk the mustard, honey and mayonnaise together in a small bowl.
For the sandwiches: Apply mayo to the tops of the buns and honey mustard to the bottoms. Place the fried chicken on the bottom buns, then spoon a little honey mustard on top. Lay a slice of Cheddar on each piece of chicken, then the iceberg and sweet onion. Place the top buns on the sandwiches, cut in half, and serve.

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