Southern Fried Chicken Thighs With Pecan Waffles And Peachy Keen Sauce Recipes

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BATTERED FRIED CHICKEN AND WAFFLES WITH BOURBON-TANGERINE SYRUP



Battered Fried Chicken and Waffles with Bourbon-Tangerine Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 7h40m

Yield 4 servings

Number Of Ingredients 32

4 cups nonfat Greek yogurt
1 1/4 cups milk
2 teaspoons chile de arbol powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Two whole 3-pound chickens, each cut into eight pieces
Canola oil, for brushing and frying
4 cups all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
Buttermilk Waffles, recipe follows
Tangerine Pink Peppercorn Butter, recipe follows
Sorghum-Bourbon-Tangerine Syrup, recipe follows
Blackberry-Pomegranate Relish, recipe follows
1 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons cornmeal
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
2 large eggs, separated
1 3/4 cups buttermilk
8 tablespoons unsalted butter, melted
2 cups tangerine juice
2 tablespoons bourbon
1 cup (2 sticks) unsalted butter, softened
1 tablespoon clover honey
2 teaspoons pink peppercorns, coarsely crushed
Pinch salt
1 cup sweet sorghum syrup, such as Bourbon Barrel Sorghum Syrup
Finely grated zest of 1 tangerine, plus 1/4 cup tangerine juice
1 pint blackberries, sliced lengthwise
1/2 cup pomegranate seeds
1/4 cup chopped fresh mint leaves

Steps:

  • Whisk together 2 cups of the yogurt and 1/2 cup plus 2 tablespoons of the milk, 1 teaspoon of the chile de arbol, 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a large bowl until combined. Add the chicken and toss to coat evenly in the marinade. Cover and refrigerate for at least 4 hours and up to 24 hours.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the marinade and rinse under cold water to remove the marinade. Pat dry on paper towels. Combine 2 teaspoons kosher salt, the remaining 1 teaspoon chile de arbol and 1/2 teaspoon black pepper in a small bowl. Put the chicken pieces on a large baking sheet and brush on both sides with canola oil. Season on both sides with the salt mixture and bake until lightly golden brown and the internal temperature registers 145 degrees F on an instant-read thermometer, about 25 minutes. Transfer to the refrigerator until cool enough to handle, about 20 minutes.
  • Whisk together the flour, garlic powder, onion powder, 1 tablespoon kosher salt and 1/2 teaspoon black pepper in a large baking dish until combined. Whisk together the remaining 2 cups of yogurt and 1/2 cup plus 2 tablespoons of milk in a medium bowl. Season with 1 teaspoon kosher salt and pinch of black pepper. Working in batches, dip the chicken pieces in the yogurt mixture, then dredge in the flour mixture, tapping off excess flour.
  • Heat 2 inches of canola oil in a large cast iron pan over medium heat until it begins to shimmer. Fry the chicken in batches until golden brown on both sides and just cooked through, about 5 minutes per side. Remove to a baking rack set over a baking sheet. Repeat with the remaining chicken.
  • Place a Buttermilk Waffle on a plate, spread with the Tangerine Pink Peppercorn Butter, top with some fried chicken and drizzle with the Sorghum-Bourbon-Tangerine Syrup. Garnish with the Blackberry-Pomegranate Relish.
  • Preheat a waffle iron. Preheat the oven to 225 degrees F to keep the waffles warm, if desired. Whisk together the flour, cornmeal, baking soda and salt in a medium bowl. Whisk the egg yolks with the buttermilk and butter in another medium bowl.
  • Beat the egg whites until they just hold a 2-inch peak.
  • Add the liquid ingredients to the dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add the liquid faster than you can incorporate it. Towards the end of mixing, use a folding motion to incorporate the ingredients; gently fold the egg whites into the batter.
  • Spread the appropriate amount of batter onto the waffle iron. Following the manufacturer¿s instructions, cook the waffles until golden brown, 2 to 5 minutes. Serve immediately or keep warm in the oven.
  • Prepare an ice bath. Combine the tangerine juice and bourbon in a small saucepan, bring to a boil and cook until reduced to 1/2 cup. Transfer to a small bowl, place the bowl inside the ice bath and stir until cold.
  • Put the butter in a medium bowl, add the tangerine juice mixture, honey, peppercorns and salt and stir until combined.
  • Combine the sorghum syrup and tangerine zest and juice in a small saucepan and bring to a simmer. Serve warm.
  • Combine the blackberries, pomegranate seeds and mint in a bowl. Cover and let sit at room temperature for 30 minutes.

SOUTHERN FRIED CHICKEN THIGHS



Southern Fried Chicken Thighs image

A low-fat Southern fried chicken? Yes. Our Southern fried chicken is significantly lower in fat than traditional fried chicken recipes.

Provided by John Mitzewich

Categories     Dinner     Entree     Lunch

Time 2h43m

Number Of Ingredients 8

10 chicken thighs (boneless, skinless)
2 cups low-fat buttermilk
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons kosher salt (divided)
4 teaspoons black pepper (divided)
4 cups all-purpose flour (for dredging)
Canola or​ peanut oil (for frying)

Steps:

  • When all the pieces of chicken are dredged in the flour, add about an inch of oil to a heavy, deep frying pan. Over a medium-high flame, heat the oil to 375 F.

Nutrition Facts : Calories 788 kcal, Carbohydrate 52 g, Cholesterol 228 mg, Fiber 2 g, Protein 50 g, SaturatedFat 9 g, Sodium 1369 mg, Sugar 3 g, Fat 43 g, ServingSize 10 chicken thighs (10 servings), UnsaturatedFat 0 g

PEACHY-KEEN SMOOTHIES



Peachy-Keen Smoothies image

Provided by Food Network Kitchen

Time 10m

Yield 4 smoothies

Number Of Ingredients 7

2 ripe peaches, halved, pitted and cut into chunks (with skins)
1 cup 2% or 4% cottage cheese
1/2 cup reduced-fat milk
3 to 4 tablespoons honey
2 tablespoons fresh lemon juice
Salt
Pinch of freshly grated nutmeg, plus more for sprinkling

Steps:

  • Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.

SOUTHERN FRIED CHICKEN THIGHS WITH PECAN WAFFLES AND PEACHY KEEN SAUCE



Southern Fried Chicken Thighs with Pecan Waffles and Peachy Keen Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1/4 cup seasoning salt, such as Lawry's
1 quart buttermilk
8 boneless skinless chicken thighs
1 cup milk
2 large eggs
1/3 cup melted unsalted butter, plus more softened butter for greasing the waffle iron
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon baking powder
Pinch of ground nutmeg
1/2 chop chopped pecans
Vegetable oil, for frying
1 1/2 cups all-purpose flour
1 cup cornmeal
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon sweet paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon ground black pepper
1 cup good quality maple syrup
1/4 cup peach preserves
2 tablespoons hot sauce, such as Frank's

Steps:

  • For the brine: Stir the seasoning salt into the buttermilk in a large bowl or baking dish. Add the chicken, cover with plastic wrap and let sit in the fridge for 15 minutes.
  • For the waffles: Preheat the oven to 200 degrees F. Combine the milk, eggs and 1/3 cup melted butter in a blender and blend until frothy. Pour the egg mixture into a large bowl. In a separate bowl, combine the flour, cornmeal, baking powder and nutmeg. Gradually stir the dry ingredients into the egg mixture. Stir in the pecans.
  • Heat a waffle iron. Brush both sides of the waffle iron with butter. Cook the batter in the waffle iron according to the manufacturer's directions. Place the waffles in the oven to keep them warm.
  • For the chicken: Fill a deep fryer or large pot with oil. (If using a pot, fill just less than halfway with oil.) Heat the oil to 350 degrees F.
  • In a large bowl, combine the flour, cornmeal, onion powder, chili powder, sweet paprika, cayenne, salt and pepper and stir well. Remove the chicken from the brine, shake off excess liquid, and then dip each piece in the flour mixture, coating each piece fully.
  • Fry the chicken in batches until browned and crispy and cooked through, 10 to 12 minutes. Before each batch, make sure the oil has returned to 350 degrees F.
  • For the peach sauce: In small saucepan, warm the maple syrup. Remove from the heat and stir in the peach preserves and hot sauce.
  • To serve: Place a waffle on each plate, top with 2 chicken thighs and drizzle syrup over top. Serve extra peach syrup on the side.

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

This recipe is originally from Alabama, and has been passed down for generations.

Provided by Cindy Garrick

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Steps:

  • Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g

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