Paulines Chicken Recipes
PAULINE'S CHICKEN
No, I have no clue who this "Pauline" person is, but this recipe is a family favorite. The original recipe that I received called for the sour cream and just to cook the chicken in water or broth. I altered it a bit to add some flavor by cooking the chicken in dressing and mixing in the french onion dip instead of sour...
Provided by Trisha Robertson
Categories Chicken
Time 30m
Number Of Ingredients 7
Steps:
- 1. Cook chicken in broth (or in the dressing if you choose) in a slow cooker until it's cooked through. I usually wait until it's starting to fall apart - makes for easier shredding.
- 2. When the chicken is done cooking, cut and shred chicken - you need enough to fill the bottom of a casserole dish about 1/3 of the way full.
- 3. Preheat oven to 250 degrees.
- 4. Mix mushroom soup and sour cream (or the dip) together and layer this mixture on top of the shredded chicken.
- 5. Crush the crackers in a 1 gallon zip lock bag and pour in the melted butter. Seal the bag and shake well to mix. Layer the crackers on top of the soup mixture. Sprinkle with poppy seeds (as much or as little as you like).
- 6. Heat through in a 250 oven for 25-30 minutes. (If casserole has been refrigerated before heating, you may want to heat it at 350 for 25-30 minutes)
GRANDMA PAULINE KINGS SOUTHERN FRIED CHICKEN
The chicken that KFC. doesn't want anybody to find out about! "Truly finger licking good"! My whole family loves this chicken, it's easy and very affordable!
Provided by 1ChefJeff
Categories Chicken
Time 35m
Yield 8 pieces, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put chicken pieces in a large bowl; add salt, black and red pepper, onion powder, and allspice. Toss chicken pieces in bowl until spices are distributed equally.
- Put flour in a medium-size bowl and roll each chicken piece until coated evenly.
- On medium heat in a large non-stick frying pan, bring canola oil up to temperature.
- Add chicken pieces one at a time, skin side down. Lightly sprinkle each side with onion powder and black pepper. Reduce heat to low to medium-low and cover with lid. Turn chicken pieces every 10 minutes for 30- 40 minutes. Chicken is done when both sides are golden brown and slightly crispy.
- Use a collander on a high rim plate to serve chicken on, allowing excess oil to drip free of the chicken as it cools to preserve crispiness.
Nutrition Facts : Calories 290.7, Fat 7.6, SaturatedFat 0.6, Sodium 292.1, Carbohydrate 48, Fiber 1.8, Sugar 0.2, Protein 6.5
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