My version of Popeye’s Chicken Sandwich

My version of

Popeye’s Chicken Sandwich

Ingredients:
For the chicken marinade

• 2 boneless skinless chicken breasts
• 1 cup buttermilk
• 1 teaspoon EACH paprika garlic powder, black pepper, salt

For Breading

• 1 cup flour
• ½ cup corn starch
• 1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy)
• 1 teaspoon EACH salt & pepper

Spicy mayo

• ½ cup mayo
• 1 teaspoon hot sauce
• 1 teaspoon paprika or Cajun or taco seasoning
• 1/2 tsp garlic powder

TO ASSEMBLE

• 4 medium-sized brioche buns
• Mayonnaise
• Sliced pickles
• 3-4 cups canola oil for frying
•  

Instructions

To Marinate Chicken

1.          Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun. 

2.          In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away. 

To Cook Chicken

1.          Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.

2.          In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.

Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F. 

To Assemble

1.          Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot! 

Chicken and Dumplings

Chicken and Dumplings

(Dumpling batter)

2 ¼ Cup Bisquick

2/3 Cup milk

4 T. Butter

½ Cup diced onion

3 carrots

½ Cup celery

8 Cups chicken broth

1 teaspoon rosemary

1 teaspoon sage

4 Cups shredded/cubed chicken

1 Cup frozen sweet peas

1 Cup Milk (or ½ C milk ½ C half and half or ½ C cream)

1 teaspoon salt

Prep up dumpling batter and set aside.

Add butter to pot and the mirepoix cook gently until the onion is translucent. 

Add the broth, rosemary, sage cover and cook over medium until carrots are al dente.
Add Chicken.

Bring to a boil and whisk in milk/cream/or half and half.

Taste and season (add salt).

Drop in dumplings and sprinkle with 1 T. dried parsley

Cover and cook for 15 minutes.

Remove the lid and cook for 10 to 15 minutes more.

The dumplings will be fully cooked and fluffy inside.

Chicken & Pastry

Chicken & Pastry

INGREDIENTS

1 ½	cups (7 1/2 ounces) all-purpose flour
2	teaspoons baking powder
	Salt and pepper
½	cup milk
2	tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
2	pounds bone-in chicken thighs, trimmed
4	cups chicken broth
1	cup water
1	onion, peeled and halved through root end
1	celery rib, halved crosswise INSTRUCTIONS SERVES 4 TO 6 Headnote Keep the root ends of the onion halves intact so the petals don’t separate during cooking and the onion is easy to remove from the pot. Description Text 1. Combine flour, baking powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Combine milk and melted butter in second bowl (butter may form clumps). Using rubber spatula, stir milk mixture into flour mixture until just incorporated. Turn dough out onto lightly floured counter and knead until no flour streaks remain, about 1 minute. Return dough to large bowl, cover with plastic wrap, and set aside. 2. Pat chicken dry with paper towels and season with pepper. Melt remaining 1 tablespoon butter in Dutch oven over medium-high heat. Add chicken, skin side down, and cook until golden brown, 3 to 5 minutes. Flip chicken and continue to cook until golden brown on second side, 3 to 5 minutes longer. 3. Add broth and water, scraping up any browned bits. Nestle onion and celery into pot and bring to boil. Reduce heat to low, cover, and simmer for 25 minutes. 4. Meanwhile, roll dough into 12-inch square, about 1/8 inch thick. Using pizza cutter or knife, cut dough lengthwise into 1-inch-wide strips, then cut diagonally into 1-inch-wide strips to form diamonds (pieces around edges will not be diamonds; this is OK). 5. Remove pot from heat. Transfer chicken to plate and let cool slightly. Discard onion and celery. Return broth to boil over medium-high heat and add pastry. Reduce heat to low, cover, and simmer, stirring occasionally, until pastry is tender and puffed, about 15 minutes. While pastry cooks, shred chicken into bite-size pieces, discarding skin and bones. 6. Stir chicken into stew and cook, uncovered, until warmed through and stew has thickened slightly, 2 to 4 minutes. Season with salt and pepper to taste. Serve.

Cook’s Country Barbequed Dry-Rub Chicken

Cook’s Country Barbequed Dry-Rub Chicken

(serves 4-6)

3 Tbs dark brown sugar 

2 tsp chili powder 

2 tsp paprika 

1 1/2 tsp pepper 

1 tsp dry mustard 

1 tsp onion powder 

1 tsp salt 

1/4 tsp cayenne pepper

3 lbs bone-in, skin on chicken pieces

1. Rub chicken – Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt and cayenne in small bowl. Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and place in refrigerator, covered, for one hour.
   
   

2. Grill chicken – Grill chicken (skin side down) until skin is well browned and crisp (15-20 min)

3. Dredge chicken – Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, for 15-20 min (until rub has melted into a glaze)
   
   
   
   

4. Rest – Transfer chicken to a plate, lightly tent with foil and let it rest for 5 minutes before serving.

Chicken Tortilla Soup

I'm not kidding, this is THE best tortilla soup! YUM!

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa (we like using El Pinto brand salsa, it has GREAT flavor!)
1 c. tortilla chips
½ c. shredded Monterrey Jack cheese
1 avocado

In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avocado, and a little sour cream."