Southern Fried Chicken Batter

P8250072

I found this recipe by looking online for the ultimate fried chicken breading. I think I have found the holy grail of fried chicken breading/batter. This recipe reminds me of KFC, but probably better than anything KFC can make.  

I love the fact that I know what is going in the recipe and how it is cooked. I have now used it several times, and just love it. Honestly, it’s the best recipe ever!! 

I have had so many questions about this recipe that I thought I would address as many as I can think of. If you have any other questions please let me know:

What kind of oil do you use for frying?

I use to fry the chicken I use vegetable oil normally Crisco.

How many pieces of chicken does this recipe make? 

My best answer would be it’s going to vary. It will depend on the size of the pieces and if you are using boneless or bone in. It’s also going to vary on what pieces you are using. I can normally get 6-8 pieces that are about 6-8 ounces each. I use boneless skinless chicken breast but you can use anything. I have used both but prefer boneless.

How long do you cook the chicken?

Again this will vary. I use a meat thermometer and wait for it to reach 165 degrees I never take a chance and go by just looks alone. You can have a beautiful golden crust that was fried too quickly and have a raw center. You don’t want that. I don’t trust chicken that much.

What temperature do you cook the oil?

I heat the oil to 365 degrees. You will want to watch your oil and change the heat levels up and down during the process and try to maintain 365 degrees. I recommend a thermometer that will attach to the side of your pain so that you can see the temperature at all times.

How do you get the chicken juicy?

I prefer to cook the chicken with a lid on it this seems to help retain the moisture.

Can I marinate the chicken ahead of time?

Yes, I highly recommend it. It’s fantastic marinated in pickle brine or butter milk for 12 hours. 
Ingredients:
  • 2 beaten egg
  • 1 cup milk
  • 2 teaspoon paprika
  • 1/2 teaspoon poultry seasoning
  • 4 teaspoons garlic salt
  • 2 teaspoon black pepper
  • 2 cup all-purpose flour
Directions:
  1. Beat the egg and milk together in a bowl.
  2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
  3. Put the chicken in the bag, seal it and shake to coat it.
  4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
  5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
  6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
  7. Drain it on paper towels and serve.

Sunday Recipe Rewind: 5 Can Mexican Soup

 
 
 
This soup has so many wonderful things going for it. It’s delicious! It’s easy, it’s inexpensive, and it takes about five minutes to put together. Oh yeah I must mention that it’s also very low in calories and Vegan if you are looking of a vegan recipe.
 
I placed everything in a pot, turned on the heat, mixed everything together and brought it to a boil then let it simmer for a few minutes and served.
 
My husband’s reaction… It’s ALREADY done? WOW that’s great!! This is a new go to for something quick and easy! The only thing I changed was I added a can of garbanzo beans verses a can of black beans because that’s what I had on hand.
 
Ingredients:
  • 1 can chipotle diced tomatoes
  • 1 can vegetable broth
  • 1 can fat free refried beans
  • 1 can black beans (drained and washed)
  • 1 can corn (drained)
Directions:  
  1. Drain black beans and run water over them until water runs clear. 
  2. Place all ingredients into a large pot, and bring to a boil. 
  3. Once it begins to boil lower the heat to a medium simmer and simmer for 15 minutes stirring occasionally.

Makes approximately 12 cups and it less than 100 calories per cup.

Sunday Recipe Rewind: Italian Rice Balls

This is a great way to use up leftover rice.  It’s very important that you use leftover or rice that has had time to cool down. If you do not use leftover rice the recipe will not work correctly.
I have tried to use both fresh and older rice and the fresh rice never comes out right. There is something about the starch and the cooled rice that helps the balls keep their shape. If you are using warm fresh rice the balls will fall apart as they are cooking. Believe me it’s not worth the big mess (huge mess) if you don’t have older rice then don’t make this recipe. You will thank me for this information.
I love this recipe! It’s fun and delicious. No one is ever expecting to find rice in the balls. It’s also a great vegetarian appetizer or side dish if you are in need of one. You can use brown rice but I am afraid it might be a little too course to make the balls but it might be worth a try if you have extra brown rice.
I love to eat these balls but not necessarily make them. They are a bit of a pain, but they are worth the reward in the end!
Ingredients:
  • 2 eggs
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 quart water
  • 1 teaspoon salt
  • 1 cup uncooked white rice
  • 1 1/2 cups dried bread crumbs (occasionally I use Italian bread crumbs)
  • 2 cups olive oil
Directions:
  1. In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
  2. Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour. This process works best with older rice that you have as a leftover.
  3. Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
  4. In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

Original Recipe Source

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Sunday Recipe Rewind: Olive Garden’s Gnocchi With Spicy Tomato and Wine Sauce (Copy Cat)


I had never had gnocchi before, but I have heard so many great things about it that I wanted to try it. I was at World Market a few weeks ago and came across it so I decided to pick up a bag.

I honestly didn’t know what to expect. I knew gnocchi was potato pasta so to speak, but I wasn’t sure if I would like it. I thought it was really great and I thought this recipe was excellent. The only thing I would do differently next time is I would go low salt everything. Low salt broth and I would not add salt to the gnocchi while it’s cooking. In the end everything was just extremely salty to all of us.

Other than cutting out as much salt as possible this recipe is a true winner and something I look forward to making again in the future. I have no idea if it’s even close to Olive Garden’s Recipe but its great regardless! 

Ingredients:
  • 1 lb gnocchi  (potato dumplings)
  • 2 tablespoons extra virgin olive oil
  • 6 fresh garlic cloves
  • 1/2 teaspoon chili flakes
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 2 (14 1/2 ounce) cans tomatoes
  • 1/4 cup sweet creamy butter, cut into 1 inch cubes, chilled
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil (to taste)
  • salt, to taste
  • freshly crushed black pepper, to taste

Directions:

Sauce Preparation:.
  1. Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
  2. To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
  3. Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
  4. Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.

Gnocchi Preparation:

  1. Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
  2. Remove pasta from boiling water and lightly mix with sauce.
  3. Top with Mozzarella cheese if desired. 

Original Recipe Source

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Sunday Recipe Rewind: Blanco Diablo

I love this recipe. I modified it from two other recipes I like and created Blanco Diablo. This recipe is the best of both worlds! You can adjust the temperature by the Rotel you buy, Mild, Original, or Hot. Original is hot enough for me especially with all the pepper jack cheese.
Ingredients:
  • 1/3 lb Velveeta Pepper Jack Cheese cubed
  • 1/3 lb Velveeta cubed
  • 1/3 lb Pepper Jack Cheese grated
  • 2 TBS margarine
  • 2 (10.oz) cans of Cream of Mushroom soup
  • 1 (10.oz) can of Rotel
  • 1 medium bell pepper chopped
  • 1 medium onion chopped
  • 1/2 cup of chicken broth
  • 2 cups shredded cooked chicken
  • 1 bag of tortilla chips
Directions:
1.      In large saucepan, sauté the onion and bell pepper in the butter until tender (about 5 minutes).
2.     Add soups, Rotel, cheeses and broth. Stir to combine.
3.     Continue to stir until cheese is melted
4.     Fold in the chicken until well blended.
5.     Continue to stir until mixture comes together
6.     Prepare your bowls with tortilla chips
7.     Once your mixture is heated through pour over tortilla chips
8.     Enjoy the Diablo!

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Sunday Recipe Rewind: NOT Panda Express Orange Chicken


The original recipe for this says that it’s the copycat recipe for Panda Express’s Orange Chicken. Being that Panda Express’s Orange Chicken is my very favorite item on their menu I beg to differ! Don’t get me wrong this is a great recipe we all really enjoyed it, but it’s not even close to the Panda Express recipe. What I like about this recipe is that the flavor is nice and mild yet its a really great recipe! Next time I make this recipe I would triple the amount of orange sauce. What I do not like about this recipe is the fact that it’s time consuming. Yes, this recipe was a little more time than I care to spend in the kitchen on a weekday. 
 Ingredients:
  • 2 lbs boneless skinless chicken chopped into bite sized pieces
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1/2 teaspoons White pepper
  • oil (for frying)
  • 1/2 cup cornstarch, plus 1 tablespoon cornstarch
  • 1/4 cup flour
  • 1 tablespoon gingerroot, minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon crushed hot red chili pepper
  • 1/4 cup green onion, chopped
  • 1 tablespoon rice wine
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
 Orange Sauce for Stir Fry:
  • 1 1/2 tablespoons soy sauce 
  • 1 1/2 tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • 1 zest of a orange
Directions:
  1.  Make Orange Sauce for Stir Fry adding all the ingredients to a bowl, mix, and set aside.
  2. In a large bowl place egg, salt, pepper and 1 tablespoon oil and mix well. 
  3. Cut chicken into bite sizes pieces and place them in the bowl with the egg mixture.
  4. In another bowl mix cornstarch and flour together. 
  5. Take one piece of chicken at a time and roll it in the Mix flour mixture then set the well coated chicken aside. 
  6. Heat oil in a frying pan or dutch oven to 375 degrees. 
  7. Add chicken in small batches, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). 
  8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
  9. Clean frying pan and heat 15 seconds over high heat. Add 1 tablespoon oil. 
  10. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 
  11. Add and stir-fry crushed chilies and green onions. 
  12. Add rice wine and stir 3 seconds.
  13. Add Orange Sauce and bring to boil.
  14.  Add cooked chicken, stirring until well mixed.
  15. Stir water in remaining 1 tablespoon cornstarch until smooth 
  16. Heat until sauce is thickened.
  17. Stir in sesame oil and orange zest if desired.
  18. Serve over jasmine rice.

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Sunday Recipe Rewind: Juice Gourmet Burgers

This is a yummy recipe that once again has been made famous by Kittencal. These are very juicy burgers, and the flavor is amazing!! 

A tip from Kittencal … to keep your burgers juicy add a 1/2 tbs of margarine to the middle of the burger. Roll the meat in a ball, stick a whole in the of the meat, add the margarine to the middle and cover back up and flatten. WOW what difference it makes!!

Ingredients:
  • 2 lbs. ground beef 90/10
  • 1 egg, slightly beaten
  • 1/2 (1 ounce) envelope dry onion soup mix
  • 1 teaspoon garlic powder
  • 1/4 cup dry plain breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh ground black pepper
  • 1 pinch cayenne pepper


Directions:
  1. In a bowl crumble the ground beef with clean hands.
  2. Add in the dry soup mix, egg, garlic, breadcrumbs, Worcestershire sauce and black pepper.
  3. Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
  4. Divide the ground beef into 8 equal patties. 1/4 lb each approx.
  5. Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 2 hours or up to 24 hours to blend flavors.
  6. Grill or pan fry the burgers as desired until cooked through.
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Sunday Recipe Rewind: Caramel Corn with Nuts Recipe


 

I got this recipe out of the Taste of Home magazine. I LOVE their mag!! This would make a nice gift or something to bring to a holiday party! You don’t have to heat up the house, it’s delicious, and it’s inexpensive. I don’t think you can ask for more than that!
OK so you probably can ask for more than that… like more of this amazing recipe! You can’t possible eat too much. OK So maybe you can?
Ingredients:
  • 10 cups popped popcorn (I microwave it in a brown paper bag)
  • 1 Cup packed brown sugar
  • 1/2 Cup butter, cubed (1 stick)
  • 1/4 Cup dark corn syrup (I used light)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 Cup mixed nuts
Directions:
  1. Place popcorn in a large bowl; set aside. 
  2. In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). 
  3. Remove from the heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts.
  4. Transfer to two greased 13-in. x 9-in. baking pans. Bake at 200° for 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers. 

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Sunday Recipe Rewind: Cheese Stuffed Shells

I modified the recipe based on what I had in the house, and I halfed it because we couldn’t eat an entire recipe. The shells turned out amazing. The flavor was excellent. It was pretty easy and turned out great! You could make the entire recipe and freeze half for a future meal.

Note: This recipe needs to be made 24 hours in advance! I didn’t realize that information and went to make dinner and realized I was too late. I ended up making it then we had it the next night for dinner! Well worth the wait!
(Yields 16 shells)

Ingredients:
  • 1/2 block of cream cheese (room temp)
  • 1 cups mozzarella cheese
  • 1/4 cup whole milk feta cheese
  • 1/4 cup cheddar cheese
  • 1 egg
  • 16 large pasta shells
  • 3 Tbsp. minced garlic
  • Pepper to taste
  • Jar Spaghetti Sauce

Directions:

  1. Mix together cheeses, egg, garlic and pepper well. (I used a Kitchenaid Mixer)
  2. Add the cheese mixture to a large zip bag
  3. Cut a corner off the zip bag and use the bag to pipe the cheese mixture into each un-cooked shell
  4. Arrange the shells in a baking dish
  5. Pour sauce over shells and refrigerate over night
  6. When you are ready to cook pre-heat oven to 350 degrees and bake for 30 minutes.

Original Recipe Source

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Sunday Recipe Rewind: Pan Fried Cabbage


If you don’t like cabbage this is a great way to eat it. Not only is it super easy, practically fail proof the flavor is really great. Simple, and excellent what more do you need? I am not much of a cabbage person, but my husband is so I am always looking for ways to make it eatable for me. This recipe is one of my favorites!


Ingredients:
  • 8 oz of bagged cabbage (coleslaw is what I use then you get carrots too)
  • 4 ounces of bacon
  • Salt (if desired)
  • 1 onion

Directions:

  1. Thinly slice 4 ounces of bacon. It’s easy to slice when it’s partially frozen, and on a medium high heat begin to pan fry the bacon.
  2. When the bacon is cooked through, but not crispy add thinly sliced onion once the onion is cooked add 8 ounces of bagged cabbage. Mix all together
  3. Cooked until cabbage becomes limp.
  4. Add salt as needed

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