Sweet Tea Brined, Buttermilk Fried Chicken with a Sriracha, Honey Sauce

May 13, 2014June 19, 2014 / mollyh94 / 3 Comments

Fried Chicken. Not much more to say than those 2 words….

Sweet Tea Brined Fried Chicken with Grilled Potato Salad

I’m just kidding (not really). Fried chicken is one of my all time favorite foods. Picnics, Family Reunions, Tailgates, Sunday lunches, Breakfast…. 🙂

I can remember years ago as a kid always devouring the fried chicken at our Lexington family reunions. And there was SOOOO much homemade food around that 2nd Sunday in May to make you feel like you gained 20 pounds in 2 hours! Aunt Ivene’s Green Beans, Vida Mae’s Fried Pies, Hilda’s Strawberry Delight… and on, and on, and on. My families very small contribution to that day??? Sweet tea, ice and fried chicken. Not homemade fried chicken…but a KFC fried chicken bucket. Yep…the “dirty bird”. And I loved it. Every last bite of it. And maybe a couple of last bites from someone else’s plate.

So 30 years later, when I visit new cities and new restaurants…if they have fried chicken on the menu…I’m still a total sucker to try it. Last year, one of my BF’s and I went to the South Beach Food & Wine Festival in Miami. Oh. Em. Gee. What a fun trip! And one of my favorite memories of that trip (and goodness there were so many)…My brunch at one of Miami’s best restaurants: Yardbird, Southern Table & Bar. Because of the fried chicken. Ah-Mazing. And now, oddly enough, one of the founders of that South Beach Food & Wine Festival, Lee Schrager, has a new book coming out on May 20, Fried & True, that is showcasing over 50 of America’s Best Recipes & Sides! That trip was clearly fate…..

Yardbird, Southern Table & Bar--Fried Chicken

Holy Fried Chicken, Y’all–Yardbird, Southern Table & Bar, Miami

But I digress. Although I can’t wait for that book to come out or to eat at Yardbird again…I’ll still have to say, my personal fried chicken recipes are always my favorites. It’s simply hard to beat the inspiration of some of your best childhood memories….So here we go.

Sweet Tea Brined, Buttermilk Fried Chicken with a Sriracha Honey Dipping Sauce

To get started…the first thing you’ll need to do is make sure you are planning this 1-2 days in advance, because you’ll need to brine the chicken for 24-26 hours in the sweet tea mixture. For the brine, you’ll simply make a normal gallon of sweet tea but with 2 tea bags instead of 1 (I always use Luzianne or Red Diamond), the juice of 1 large lemon, 1 c of sugar, 3/4 c of salt & 1/2 c pepper. Then submerge the chicken legs & thighs in the tea and refrigerate overnight.

After the chicken has been taken out of the brine and patted dry, drop it in the buttermilk and let it soak for at least 30 minutes to an hour. In the meantime, mix up your flour with the cayenne, onion powder, salt, garlic powder & paprika.

Thighs in the Buttermilk…Legs in the Flour

Now you’re ready to dredge the chicken. I like to do it in batches of the legs first then the thighs. But you don’t have to. It doesn’t actually do anything except make my OCD go away. Next, you’ll need to let the excess buttermilk drain off of each piece. Then coat it well in the flour mixture on all sides–also shaking off any excess. Let the pieces rest either on a wire rack or on parchment paper for at least 10 minutes. This will help the coating stick better while you fry it. While the chicken is resting…heat the oil to around 325 degrees in a cast iron or deep dish frying skillet. But in my opinion…a well-seasoned cast iron is the best way to ever fry chicken. Then fry the chicken in batches of similar size pieces (about 3-4 of them at most) so they will cook evenly on each side.

Sweet Tea Brined, Buttermilk Fried Chicken with Sriracha Honey Sauce

Can’t you just hear that sizzle?

I usually cook the legs & thighs for about 10-12 minutes on each side turning 3-4 times to make sure all of the coating is golden brown and chicken is evenly cooked. And start your fry with the skin side down. The most important thing is to not OVER cook so the coating burns or UNDER cook so you get sick. 165 degrees as an internal temperature with a golden brown coating is the goal! Once you get the hang of it after a couple of times, you’ll be a frying chicken like an expert!

Finally, drain on a paper towel to absorb any extra oil then sprinkle with a little salt while it’s still hot!

Serve it with a side of my Grilled or Roasted Potato Salad (click the link in case you missed that favorite recipe), a side of Sriracha Honey and a mixed green salad then you are all set!

Sweet Tea Brined, Buttermilk Fried Chicken with Sriracha Honey Sauce and a side of Grilled (or Roasted) Blue Cheese Potato Salad

I can’t wait to dig in to this deliciousness! Leave me a comment with your favorite recipes and memories..and of course…let me know what you think! Enjoy!

Sweet Tea Brined, Buttermilk Fried Chicken with Sriracha Honey Sauce

Servings: 6-8
Time: 30-60 min for cooking, + overnight prep
Difficulty: moderate
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Sweet Tea Brine:

2 Tea Bags
1 c Sugar
3/4 c Salt
1 Large Lemon, Juiced
1/2 c Pepper

Boil 2 quarts of water. Once a rolling boil, add tea bags and remove from heat. Let steep off of the heat for about 10 minutes. Add in sugar, salt, lemon & juice, pepper. Stir until sugar & salt are dissolved. Mix in 2 more quarts of cold water to cool.

Fried Chicken

Sweet Tea Brine
3 1/2 lbs of Chicken Legs & Thighs, Skin On
1 Cup of Shortening + 1 Cup of Vegetable Oil (There should be at least 2 – 3 inches of oil in the skillet. But no more than 1/2 way up the side of the skillet)
1 quart Non-Fat Buttermilk
2 c AP Flour
1 tbsp Salt + More for Dusting
1/2 tbsp Pepper
1 tbsp Onion Powder
1 1/4 tbsp Cayenne
1/2 tbsp Garlic Powder
1 tbsp Paprika

1. Place Chicken in cooled, Sweet Tea Brine for 24 hours and no more than 26. Store in refrigerator.
2. Discard Brine & Pat Chicken Dry with Paper Towels.
3. Place Chicken in Buttermilk and Let Soak for 30 min up to 1 hour.
4. Mix Flour, Salt, Pepper, Onion Powder, Cayenne, Garlic Powder & Paprika while Chicken is in Buttermilk.
5. Remove Chicken from Buttermilk & Place Pieces in a Collandar so Excess Buttermilk Will Drain Off.
6. Dredge Chicken Pieces in Flour Mixture, Coating Well on All Sides. Shake Off Excess then Set Aside on Wire Wrack or Parchment Paper for 10 Minutes.
7. Heat Oil in Cast Iron Skillet to 325 Degrees.
8. Begin Frying Chicken in Batches, Starting Skin Side Down. No More than 3-4 Pieces at a Time.
9. Continue Frying Pieces, Turning Chicken 3-4 Times for Around 10-12 Minutes on Each Side until Golden Brown & Internal Temp Reads at least 165 degrees.
10. Place Cooked Chicken on Paper Towels to Drain any Excess Oil.
11. Dash with Salt while Chicken is Still Hot.
12. Drizzle with Sriracha Honey when Ready to Serve.

Sriracha Honey

2 tbsp Honey
1 tbsp Sriracha
1 tsp of Water

Mix ingredients together for desired consistency and flavor. There is really no recipe for this…just what your tastebuds like! If you don’t like the thickness of the sauce, just mix in drops of water to loosen the sauce.

“Healthy-(Er)” Chicken & Broccoli Casserole…Maybe

April 21, 2014April 21, 2014 / mollyh94 / 4 Comments

Casseroles. If you are from the South, “almost” everyone loves them. And I mean loves ALL kinds of casseroles. They are easy, one pot, comfort foods, main meals, side dishes, desserts, breakfasts…ANYTHING you want them to be! In fact…we like to just turn ordinary, plain dishes into some sort of casserole. For no reason other than just adding that word to the end of it! Enchilada Casseroles, Hamburger Casseroles, Spaghetti Casseroles, RandomVegetableCansInOurPantry Casseroles. I mean…why not, right?!?!

Luck would have it that I…of all people…would have one of those “almost” everyone, best friends that I CLEARLY think something is wrong with (“Whitney”–Name may or may NOT be changed to protect her from the casserole backlash). “Whitney” dislikes anything followed by the word “casserole”. And. I. Just. Don’t. Understand. So a few years ago, I just started renaming everything when she came to dinner. “Enchilada Pie”, “Sauteed Ground Beef Bake”, “Baked Squash in a Cream Sauce”…you get the idea. But before I started doing that to avoid the “casserole’s stink” debate…I made her try my Chicken & Broccoli Casserole.

And guess what…She liked it. Duh. I mean it’s a casserole, “Whitney”! 🙂

Healthy-(Er) Broccoli & Chicken Casserole

I have been making different versions of Chicken & Broccoli Casserole since I was 18 years old (that was just a couple of years ago by the way…*wink, wink*). Mainly with those cans of “cream of whatever” soup. Loaded with salt & preservatives. (Don’t get me wrong…I still LOVE to use those…just now in moderation). This version is just a TEENSY bit healthier because there is none of that! Fresh broccoli, fresh grated cheese & homemade sauce. And most importantly…it’s still extremely easy to make! I originally found a similar version of this one at “Just Get Off Your Butt & Bake” if you want to check it out.

Ingredients You’ll Need While the Chicken is Boiling

First you’ll need to boil your chicken in some salt & peppered water. You don’t want to overcook this chicken! And don’t undercook it either! No pressure. 🙂 Now, if you are using chicken breasts on the bone, then boil it for about 25-30 minutes. If you are using boneless, skinless breasts, then boil for about 20 minutes. Really easy. Personally…I always use chicken on the bone. 2 reasons…it’s cheaper and just simply has more flavor! There are more reasons, but I think these 2 are plenty. 🙂

Once the chicken is done, set aside to cool and then shred or chop. Then cut up your broccoli and discard the stems. You’ll want to grab your casserole dish and spray it with Butter Flavored Pam. Then layer the chicken and broccoli mixture on the bottom.

Boiled Broccoli & Chicken

Now you’ll want to preheat your oven to 350 degrees and get your sauce started. If you haven’t already…get your cheese grated, chop your shallot & dissolve your cornstarch in ice cold water. I use a cornstarch slurry here because sometimes a roux is intimidating for people. And because others want a gluten free way to thicken a soup or sauce. On to a very important ingredient…the cheese. My ALL time favorite cheddar is Cabot. Every. Single. Kind. of. Cabot. If you haven’t tried it…start now. For this recipe, I used Seriously Sharp Cheddar. I also used fresh grated Monterrey Jack. Sadly…I don’t have a preference. Maybe I should eat more to find one. 🙂

In a saucepan, cook your shallot/onion in the melted butter on medium heat. Then add in the milk, dissolved cornstarch, chicken broth, dashes of hot sauce (optional), salt & pepper. Whisk this until it starts to thicken like a “creamy” soup. Once it is “creamy”, remove it from the heat, add in 2 cups of your cheese mixture & sour cream. Mix it well until the cheese is melted and sauce is smooth.

Cheeeesssssseee Sauce

Once the sauce is mixed & cheese is melted, pour it over the chicken & broccoli. Then grate some fresh parmesan on top. Add the rest of the grated cheese, then finally add the crushed crackers on top to cover. (If you want to keep this dish Gluten Free…then top with Glutino Brand Crackers, crushed & mixed with a little salt & pepper). Spray the crackers with Butter Flavored Pam & garnish with poppy seeds. Bake for 30-35 minutes until golden brown & bubbly!

**Here are 3 extra tips for this recipe! You can add chopped mushrooms, carrots, celery or any vegetable you need to cook when you are sauteing your shallot so that you have another veggie in the mixture. You can also add a cup of 10 minute boil in a bag Success Rice to the chicken & broccoli mixture before you bake it. Just follow the cooking instructions on the box. And if you don’t have time to boil some chicken, then buy & shred a rotisserie from the grocery store deli! It’s just as flavorful and saves some extra time.**

Can’t you tell that this is a very versatile casserole?!?!

I Can’t Wait to Dig in!!!

Let this cool for about 10-15 minutes before serving.

I’m pretty confident that “Whitney” wouldn’t hesitate at all about trying a casserole made like this one!! Let me know what else you add or change! Enjoy!

“Healthy-(Er)”Chicken & Broccoli Casserole

Servings: 6-8
Time: 1 - 1 1/2 hrs
Difficulty: easy
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3 Heads of Fresh Broccoli, Chopped & Stems Discarded (Around 4 cups)
3-4 lbs Chicken, Shredded or Chopped (About 4 Chicken Breasts or 1 Rotisserie Chicken)
2 ½ c. Fresh Grated Sharp Cheddar Cheese & Monterrey Jack (Mixture of Both)
1/2 c. Fresh Grated Parmesan Cheese for topping
2 Tubes of Ritz Crackers, Crushed (Can use Glutino, Gluten Free Original, Crushed up with Extra Salt)
Pam Butter Spray
Poppy Seeds for Garnish
1 tsp Hot Sauce or Tobasco (Optional)
1/2 Stick of Unsalted Butter
2 Shallots, Diced (or 1 small onion)
1/4 c. Cornstarch, Dissolved in 1/4 c. Ice Cold Water
1/2 c. Sour Cream
3/4 c. Chicken Broth
1 1/2 c. Whole Milk (Can use Lactose Free Milk or 1/2 Heavy Cream, 1/2 Milk)
Salt & Pepper to Taste

1. Boil chicken in salt & pepper water for about 30 minutes. (If boneless, skinless chicken breasts, then cut cooking time down to 20 minutes). Set aside to cool.
2. Chop broccoli & set aside, discarding stems.
3. When chicken is cool, shred or chop chicken, discarding bones & skin.
4. Layer chicken & broccoli mixture on the bottom of a lightly greased casserole dish.
5. Preheat oven to 350 degrees.
6. In a saucepan on medium high heat, melt butter and sauté shallot until translucent. About 3-4 minutes.
7. Whisk in milk, chicken stock, dissolved cornstarch, hot sauce (optional), salt & pepper. Cook until mixture begins to thicken whisking constantly so it doesn’t stick.
8. When mixture begins to thicken, remove from heat and add in 2 c. of grated cheese & the sour cream until sauce is smooth & cheese melted.
9. Pour mixture over chicken.
10. Top with parmesan cheese & then cheese blend.
11. Top the cheese layer with crushed Ritz Crackers.
12. Spray a light layer of Pam on top of crackers to brown.
13. Garnish with Poppy Seeds.
14. Bake uncovered for 30 minutes or until bubbly & brown.

Sunday Skillet Chicken Dinner! Or a Monday…a Tuesday…or a Wednesday Dinner!

February 16, 2014June 13, 2014 / mollyh94 / Leave a comment

Let’s be honest. There are a MILLION ways to cook chicken. And with that being said, I’ll admit…I don’t LOVE chicken anymore! It’s just SO predictable. So much of the same all of the time. So blah. Yep, I’m a bitter chicken cooking, recipe ignoring, non-lover of the bird. Or so I thought….

For the last few months, I’ve been trying to convince myself that steak (umm…swoon!!) isn’t the best protein EVER created and I need to eat healthier foods. After countless, and often failed, bird-cooking tries I finally re-discovered that I really do LOVE a good chicken thigh! The versatility of what you can do with this part of a chicken is just so…delicious. So I decided to take 2 things I love and combine them. My cast iron skillet…and chicken thighs!

Cast Iron Chicken with a Caramelized Lemon, Rosemary & Caper Sauce

I found my inspiration for this dish originally from Bon Appetit Magazine and adapted it to this!

For this easy recipe: You will need chicken thighs, lemons, capers, white wine (and some for sipping), rosemary, chicken broth, olive oil, salt, pepper, crushed red pepper, shallot, garlic and some half & half. Seems like a lot…but it’s really easy and flavorful.

Preheat your oven to 425 degrees. To get started, make sure you trim any excess fat and skin off of the chicken thighs, pat them dry & season well with salt & pepper. Next, drizzle a little oil in your cast iron skillet & set the temp on medium to high heat. Don’t let this to scorch or it will taste…well SCORCHED! I use Herb Oil. A local Birmingham, AL based company that makes their own herb-infused oils, salts, mustard, tapenade and bitters (click on the link for more info). I use it for almost everything because it is soooo good!

I’m Slightly Obsessed (There’s More in the Pantry)

If you don’t have your own Herb Oil, olive oil will work just fine. Once this is sizzling, add in your chicken, skin side down. As the fat from the skin renders…you’ll want to pour some of the oil out of the pan. You want to keep the pan just barely greased. We don’t want to deep fry this! Let this cook for about 10 minutes or until chicken is about halfway cooked through. Then add your lemons and place in the oven. Scatter the lemons throughout the pan and make sure you get some on the bottom so they caramelize in the drippings!

Look at all of the Lemon Slices!

Let this continue to bake for about 10 more minutes and lemons on the bottom of the pan are caramelized. Remove from the oven and take out the caramelized lemons on the bottom & the chicken. Set aside. Don’t remove the soft lemons that are not browned yet.

Add to those lemons and pan drippings your garlic, crushed red pepper, capers, rosemary and shallot. Cook this for about a minute. Remove from the heat and add the wine, then back on the heat! Don’t want to catch on fire here! You’ll cook this until the wine reduces down by half stirring up those yummy brown bits on the bottom of the pan. Just simmer for a couple of minutes. Then add your broth and more lemon juice! (**Note…if you don’t want to use wine, just skip that step. You’ll just want to reduce the chicken broth the same way). Then add your chicken back into the pan skin side up along with the caramelized lemons. Place back in the oven for about 10 more minutes or until the chicken is completely cooked through! If you are using a meat thermometer, get the internal temp to 165 degrees.

Right before you serve it, stir in just a little half & half into the sauce. Spoon some of the sauce over the chicken and top with some fresh parmesan!

Mouth. Is. Watering.

Isn’t that BEA-U-TEE-FUL??!!??!! Serve this with some Brown Butter Mashed Potatoes & this is perfection!

See…I Told Ya…Perfection!

Let me know what you think! Enjoy!

Cast Iron Skillet Chicken with a Caramelized Lemon, Rosemary & Caper Sauce

Servings: 4
Time: 30-45 Mins
Difficulty: Easy
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Adapted from: Bon Appetit Magazine

4 Medium Chicken Thighs, Trimmed
1 Tbsp Herb Oil or Olive Oil
1/3 c Dry White Wine
1/2 c Low Sodium Chicken Broth
1 Thinly Sliced Lemon
1/2 Lemon Juiced for Sauce
2 Tbsp Capers
1 Sprig of Rosemary
1 Tsp Crushed Red Pepper
1 Medium Shallot Thinly Diced
1 Clove Finely Chopped Garlic
2 Tbsp Fat Free Half & Half
Salt & Pepper

1. Preheat oven to 425 degrees.
2. Trim the chicken of any excess fat or skin. Pat dry and then season both sides generously with salt & pepper.
3. Heat oil in cast iron skillet on med-high heat until sizzling.
4. Add chicken, skin side down. Brown for about 10 minutes until chicken is cooked about halfway through.
5. Add lemons on top of chicken and on the bottom of the pan to caramelize.
6. Place in oven and continue cooking for another 10 minutes.
7. Remove.
8. Take chicken and caramelized lemons out of the pan and set aside.
9. Leave the soft lemons in the pan to continue cooking. Add in shallot, red pepper, rosemary, capers & garlic. Cook on the stove for another minute. Just until cooked through and fragrant.
10. Add in wine and continue to stir until sauce is reduced by half. Make sure to get the brown bits from the bottom of the skillet stirred into the sauce.
11. Add in broth, lemon juice and salt & pepper to taste and heat to a simmer.
12. Place caramelized lemons & chicken back into the pan. Skin side up this time. Cook in the oven for another 10 minutes or until chicken is cooked through.
13. Internal temp should read 165 degrees.
14. Stir in half & half to the sauce. Spoon sauce over chicken & top with freshly grated parmesan cheese. Serve immediately.

Leftover Chicken? No problem! Buffalo Chicken Sliders, it is!

February 12, 2014June 12, 2014 / mollyh94 / 1 Comment

Being from the South…we shut the cities down for a single snowflake. But Ice Storms? Forget it. Especially ones named “Pax” or “Leon”. Where do they come up with these names anyway?!?! Leon stranded a lot of people on the roads for a few days. So no one was going to take any chances with Pax! The grocery stores were empty 2 days before “Pax” was set to strike!! Bread, Milk, Eggs, Beer, Wine, Sweets, Jerky (depending on your priorities, of course)…mostly gone. And I was no different! I bought lots of chicken and ground beef and bread. Made sense at the time with my gas oven. Plan for a blizzard. Or being snowed in until March. 3 feet of Ice. Stranded Cars. No Power for weeks. See…I think I’m convincing you of my logic.

So the dilemma once none of that happened. All of this food and little snow. Or Ice. I decided I could freeze most of it. Or just put it in my bunker (I kid, I kid). But what to do with that yummy, non-freezable Rotisserie chicken I purchased? Let’s make some sliders! Buffalo Sliders! Buffalo Sliders with Blue Cheese Broccoli Slaw and Swiss or Provolone! Score! Finally…my previous logic began to make sense. *wink, wink*

So here is what you need. A Rotisserie chicken, slider buns, your favorite buffalo sauce (I like Frank’s Red Hot Buffalo Wings Sauce), blue cheese dressing, broccoli slaw, carrots, spray butter & swiss or provolone cheese. Very, Very simple!

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Ingredients

Now…just shred up that Rotisserie. Every bit of it! Don’t waste a single shred of that chicken! And add a little salt & pepper to taste. Then heat up about half a bottle of your favorite wing sauce with a tbsp of butter until it’s well mixed. Or don’t add the butter. Your call. You don’t have to heat up the sauce if you don’t add the butter…one less step. Mix the chicken with the buffalo sauce, a couple of tablespoons at a time. Use as little or as much as you like to your taste and then set aside. Next for the broccoli slaw. I purchase this in the produce section. It’s just like shredded cabbage slaw! I make homemade blue cheese (let me know and I’ll post the recipe). It’s too easy not to. But if you don’t have it and don’t want to make it, then just buy yourself a jar of GOOD blue cheese dressing like Naturally Fresh Blue Cheese. And just mix a couple of tablespoons to the broccoli & carrot mixture! Simple and Easy.

Now for your assembly line.

Assembly Line, Ready!

Line a baking sheet with aluminum foil (for easy clean up later). Put the bottom of your slider buns down first. I always use Publix Deli Sliders. You can use Hawaiian Rolls, Hamburger Buns or whatever you like. Next add the cheese. I added half a slice of swiss on one half and provolone on the other half.

This is how they will come together….

Coming Together!

Next spoon on the chicken, then the slaw and another small slice of cheese if you wish! I totally wish for extra cheese! Once you have each slider assembled, then spray the tops of each bun with a couple of dashes of no calorie spray butter. Bake on 350 degrees until cheese is melted and buns are lightly browned! About 10-15 minutes!

And that’s it. Use that leftover chicken you have from these snow days…or make these for your next tailgate…or your next picnic! Or just a fun night with the kids! These are sure to be a crowd pleaser for any occasion!

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Take THAT Winter Storm Pax!!!

Let me know what you think! Enjoy!

Buffalo Chicken Sliders with Broccoli, Carrot, Blue Cheese Slaw

Servings: 12
Time: 30 Mins
Difficulty: Easy
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Credit: Simple Southern Living

1 Rotisserie Chicken
1 Bag of Broccoli Slaw
1 Bag of Shredded Carrots
1 Bottle of Frank’s Buffalo Wing Sauce
12 Slider Buns
6 Provolone Cheese & Swiss Cheese Slices
Blue Cheese Dressing
Spray Butter

1. Preheat Oven to 350 degrees.
2. Shred the Rotisserie Chicken into pieces then salt & pepper to taste.
3. Mix the Wing Sauce into the chicken until coated & set aside.
4. Mix half of the Broccoli Slaw with 1/4 of the Shredded Carrots.
5. Add a couple of tablespoons of the blue cheese dressing into the slaw mixture. Set aside.
6. Line a cookie sheet with aluminum foil and align the bottoms of the slider buns evenly.
7. Layer half a slice of cheese, then chicken, slaw & more cheese if desired.
8. Place the tops of the buns on each and spray a couple of times with no calorie butter spray.
9. Bake for 10-15 minutes until heated through, cheese is melted and buns are golden brown.

Sweet Tea Brined, Buttermilk Fried Chicken with Sriracha Honey Sauce

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“Healthy-(Er)”Chicken & Broccoli Casserole

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Cast Iron Skillet Chicken with a Caramelized Lemon, Rosemary & Caper Sauce

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Buffalo Chicken Sliders with Broccoli, Carrot, Blue Cheese Slaw

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