Panfried Chicken Ham In Cheese Sauce Recipes

SOUTHERN PAN-FRIED CHICKEN

Steps:

• The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
• In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
• About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
• In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.

PANFRIED CHICKEN & HAM IN CHEESE SAUCE

Steps:

• -Preheat oven to 375.
• -Season chicken breast with salt & pepper. Then panfry in cooking oil for about 8min. or until fully cooked and no longer pink in the center.
• -Remove chicken from pan and cover to keep warm. Add the wine to the pan and pick up all dripping from bottom of pan with spatula. Then add chicken boulion and bring to a boil.
• -Lightly grease casserole dish. Place chicken in dish and cover each piece of chicken with ham & cheese slice.
• -Cut the softened cream cheese into small pieces and then add to the boiling wine mixture. Mix well until cheesse is melted and smooth.
• -Pour sauce over chicken.
• -Bake in the oven for about 13min.