Calabash Chicken Chick Fil A Sauce Recipes

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COUNTRY CALABASH CHICKEN



Country Calabash Chicken image

This recipe is from our local newspaper's annual cookbook (Stroller Cookbook in the Spartanburg Herald-Journal, SC). Calabash Chicken is a favorite in my neck of the woods.

Provided by John-Boy

Categories     Chicken Breast

Time P2DT15m

Yield 8 serving(s)

Number Of Ingredients 12

12 chicken breast fillets, cut into strips
1/2 cup kosher salt
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
2 cups buttermilk
1 1/2-2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
peanut oil (for frying)
1 hidden valley ranch dressing mix, package
1 cup mayonnaise
1 cup milk

Steps:

  • The day before frying, mix the salt, sage and thyme together in a plastic bag.
  • Add the chicken pieces and toss until they are evenly and lightly coated.
  • Refrigerate for 30 minutes.
  • Rinse the chicken under running water and place in a shallow dish.
  • Pour the buttermilk over the chicken.
  • Cover the dish with plastic wrap and refrigerate overnight.
  • The next day, combine the flour, salt and pepper in another shallow dish.
  • Drain the buttermilk from the chicken pieces, but do not dry them.
  • Dredge the chicken in the flour mixture.
  • Heat a large, heavy skillet or saute pan over high heat. Add 1 inch of peanut oil and heat until almost smoking.
  • Carefully place the chicken in the hot oil, leaving plenty of space between the pieces.
  • Reduce the heat to medium and cook the chicken for 8-10 minutes on each side, or until golden brown.
  • Drain the chicken on wire racks with paper towels underneath.
  • For Dipping Sauce - Mix well all ingredients in a serving bowl. Let chill in the refrigerator prior to serving.

Nutrition Facts : Calories 244.8, Fat 11.7, SaturatedFat 2.5, Cholesterol 14.4, Sodium 7652.8, Carbohydrate 29.5, Fiber 0.7, Sugar 4.9, Protein 5.8

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