RECIPE # 4823 - IRON SKILLET FRIED CHICKEN - Wednesday, May 9, 2 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4823 - IRON SKILLET FRIED CHICKEN - Wednesday, May 9, 2012

Posted: Updated:

CHEF JASON CARTY / OPRY BACKSTAGE GRILL

Buttermilk Marinade

1 qt buttermilk

1/4 c sugar

3 T kosher salt

1 T hot sauce

1 t black pepper

1 t celery seed 

4 pieces of chicken

Combine all ingredients except sugar and salt. Combine salt and sugar in a small saucepan and cover with small amount of water. Heat until dissolved, then add to marinade. Marinate chicken covered in the refrigerator for. 48-72 hours.

Flour Dredge

1 qt all-purpose flour

1/2 T kosher salt

1/2 T black pepper

1 t onion powder

1 t garlic powder

1/2 t cayenne pepper

Combine all ingredients and mix well.

Melt 1 c lard or vegetable shortening in a cast iron skillet over medium high heat on a stovetop.

Remove chicken from marinade, dredge each piece in flour mixture, and place in skillet. Reduce heat to low and cook until golden brown. For legs or wings, cook 2-3 minutes per side, for breasts or thighs, cook 4-6 minutes per side.

Succotash

1/2 c T black eyed peas

1/2 c chopped onion

1/2 c lima bans

1/2 c corn

1/4 c roasted red pepper (chopped)

1 T minced garlic

2 c heavy cream

2 T butter

4 T olive oil

 Place a large sauté pan over high heat until hot (about 1 minute) then add olive oil, onion and garlic. Cook until fragrant and reduce heat to medium. Add lima beans and black eyed peas, cook about 2 minutes then add corn and roasted red pepper. Continue to cook on medium heat for 2-3 minutes or until black eyed peas are tender. Add heavy cream and reduce until thick, remove from heat and stir in cold butter.

Serves 4.

 

Powered by WorldNow
Powered by WorldNow
All content © Copyright 2000 - 2014 NewsChannel 5 (WTVF-TV) and WorldNow. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.