Winging It! “Fried Chicken” Style


Prep Time: 20 min. PLUS 4 hour marinating time
Cook Time: 12-15 min. (depending on size of pan)
Servings: 8

Southern Fried Chicken

INGREDIENTS
-2 Whole Chickens; broken down into 8 parts each for a total of 16 parts (4 wings, 4 thighs, 4 legs, 4 breasts)
-1 Quart buttermilk
-Vegetable oil for frying

For the *chicken coating*

In a bowl or paper bag mix the following:
-1 lbs All-purpose flour (3.5 cups)
-2 tsp. Cayenne Pepper
-1 Tbl. Rubbed Sage
-1 Tbl. Pepper
-3 Tbl. Salt
-1 Tbl. Paprika
-1 Tbl. Onion Powder
-1 Tbl. Garlic powder

DIRECTIONS
1). Cover chicken pieces in buttermilk over night or for at least 4 hrs.
2). Shake pieces 1 at a time to coat with flour mixture.
3). Cook in hot oil at 350°F until chicken reaches a temp of 165
4). Drain on paper towels or rack

Summertime Chicken Salad

INGREDIENTS
-1/2 lb. Bow Tie Pasta
-1 lb. Chunked Chicken, cooked
-1 lb. Pineapple chunks or seedless grapes cut
-1 cup Walnuts, pecan, almonds, coarsely chopped
-1/2 cup Onion brunoise
-1/4 cup Celery brunoise
-1/4 cup Carrots shredded
-1/4 cup Green pepper, fine brunoise
-1 cup Mayonnaise
-1 Tbl. Soy Sauce
-Salt & Pepper to taste

DIRECTIONS
1). Cook pasta in one/half gallon boiling water with 2 teaspoons of salt to the al dente stage
2). Drain pasta and set inside strainer into ice bath so that ice is not in pasta, drain when cold
3). Combine all other ingredients in one large bowl add cooked/chilled/drained pasta
4). Fold together, chill before serving

Lake Shore/ Carrier Career and Technical Academy: 716.549.4454 |  http://www.e2ccb.org

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s