Potluck Fried Chicken Recipes

POTLUCK FRIED CHICKEN

Potluck Fried Chicken image

This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
3 teaspoons salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon pepper
2 large eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 pounds each), cut up
Oil for frying

Steps:

In a large shallow dish, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in flour mixture, a few pieces at a time, and turn to coat., In an electric skillet, heat 1 in. oil to 375°. Fry chicken, a few pieces at a time, until golden and crispy, 3-5 minutes on each side. , Place in 2 ungreased 15x10x1-in. baking pans. Bake, uncovered, at 350° until juices run clear, 25-30 minutes.

Nutrition Facts : Calories 497 calories, Fat 29g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 693mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein.

POTLUCK CHICKEN

Potluck Chicken image

I like to take this to potlucks because it has, whole grain, meat, and vegetables. I know I can eat this even if there isn't anything else available. Preparation time does not include marinade.

Provided by MPS Michigan

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs boneless skinless chicken breasts
1/3 cup light Italian dressing (I prefer Ken's Steak House)
1 cup chicken broth
1 (16 ounce) package frozen green beans
1 cup instant brown rice
1/4 cup sliced almonds

Steps:

Slice chicken into serving pieces (at a potluck, you don't want your meat pieces to be a full serving. People like to try a little of everything).
Marinade chicken in the dressing for as little as 1/2 hour or as long as overnight.
Add Chicken and dressing to a large nonstick skillet on medium-high heat. Cook until chicken is brown on both sides (around 4 or 5 minutes).
Stir in broth, rice and green beans.
Bring to a boil.
Cover and simmer for 10 or 15 minutes. Until the chicken is cooked through.
Add Almonds, remove from heat and let stand for a few minutes.

"SHE READY" FRIED CHICKEN

Provided by Food Network

Time 1h20m

Yield 2 servings

Number Of Ingredients 10

Ingredients

6 pieces bone-in, skin-on chicken (I use a combination of legs, wings and thighs)
1/4 cup sunflower oil
1 tablespoon minced garlic
1 tablespoon seasoned salt (I like Lawry's)
1 tablespoon BBQ seasoning (I like Shaky Dust)
1 tablespoon garlic salt
1 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 cup cornmeal
1/4 teaspoon cayenne pepper

Steps:

Preheat an air fryer to 375 degrees F.
To a large resealable plastic bag, add the chicken, sunflower oil, minced garlic, 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and 1/2 teaspoon of the black pepper and seal the bag. Gently massage to coat the chicken evenly. Marinate for 15 to 30 minutes.
Add the flour, cornmeal, cayenne and remaining 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and remaining 1/2 teaspoon black pepper to a separate resealable plastic bag. Seal and shake to combine.
When the chicken is done marinating, add a few pieces at a time to the seasoned flour and shake to coat. Remove the chicken from the bag and shake off the excess flour mixture. Place the chicken pieces on the air fryer rack in an even layer without the pieces touching.
Seal the fryer and cook until the chicken is golden brown and crispy and reaches an internal temperature of 165 degrees F, 30 to 40 minutes. Remove from the air fryer and serve.

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