Sunday Supper: Fried Chicken Menu
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I love menus... especially the vintage ones from cookbooks or fancy restaurants. It’s such fun to see the changing food trends. I pulled out some vintage Pyrex and filled them with some traditional classics that never go out of style for our "Sunday Supper"
I thought it would be fun to begin making menus to accompany some of our family meals. Today I’m sharing a Sunday Supper... Fried Chicken Dinner Menu. The recipes follow.
Makes 8 servings or sandwiches
Ingredients:
4 boneless-skinless chicken breasts-sliced in half lengthwise
1 ½ Cups buttermilk
1 Cup self-rising flour (White Lily)
½ Cup corn meal
½ tsp onion powder
½ tsp garlic powder
1 tsp seasoned salt
1 tsp black pepper
¾ Cup vegetable oil
Buns (good bakery style or brioche are great choices if making sandwiches)
Cole Slaw (Recipe below)
Dill pickle chips/slices
Mayonnaise (Duke’s)
Directions:
Slice each chicken breast in half horizontally, creating 8 chicken cutlets out of the four chicken breasts.
Place the chicken in a casserole dish and cover with the buttermilk. Cover and refrigerate for 4 hours to overnight.
To make the breading, combine the flour, cornmeal, garlic powder, seasoned salt, pepper and onion powder in a shallow dish. Mix with a fork to combine.
To make the breading, combine the flour, cornmeal, garlic powder, seasoned salt, pepper and onion powder in a shallow dish. Mix with a fork to combine.
Preheat oven to 350 degrees.
Remove the buttermilk soaked chicken from the refrigerator. Picking up one chicken breast piece with a fork, place it gently into the prepared breading and coat the chicken on both sides. Remove the breaded chicken piece to a plate and continue the process of breading each chicken breast until all the chicken has been well coated with the breading.
In a large skillet over medium heat, warm the vegetable oil (there should be about ½ inch of vegetable oil in the bottom of the skillet to begin frying the chicken.) Once the vegetable oil is hot, gently place 3 or 4 of the breaded chicken pieces into the skillet. Cook for 3-5 minutes on one side until golden and then gently turn the chicken over to brown the other side. Repeat this process until all of the chicken is fried to a golden color. Once chicken is golden, remove the chicken from the skillet and place onto a lined, rimmed baking sheet fitted with a wire rack. (Tongs work great for moving the chicken) Bake the chicken for 15-20 minutes in a preheated 350 degree oven until the internal temperature is 165 degrees.
chicken sandwich:
Prepare bun with good mayo, and dill pickle chips. Add the chicken and a dollop of crunchy coleslaw. Serve and enjoy.
Karri Perry’s Crunchy Coleslaw
Ingredients:
4 cups shredded cabbage (green and purple) (Or use packaged coleslaw mix)
3/4 cup shredded carrot (1-2 carrots)
1-2 green onions chopped finely (About ½ cup) (use whites and greens)
Sauce:
½ cup of good mayo (I used Duke’s)
2 Tablespoons buttermilk
1 Tablespoon white wine vinegar
1 Tablespoon granulated sugar
½ tsp garlic salt
½ teaspoon black pepper
Combine the cabbage, carrots and the green onion, set aside or keep in a refrigerated zip-top bag until 20 minutes before serving time.
For the sauce, combine the mayo, buttermilk, vinegar, sugar, garlic salt and the pepper. Mix well.
Pour the sauce over the prepared cabbage/carrot/onion mixture, toss to coat…let stand 20 minutes before serving. Can be made ahead and refrigerated…but for a crunchier slaw, prepare just before serving.
Potato Salad, Go here for the recipe: Potato Salad Recipe
Buttermilk Biscuits, Go here for the recipe: Buttermilk Biscuits
Deviled Eggs:
6 hard boiled eggs cooked and peeled.
12 cooked egg yolks, crumbled
1/4 cup good mayonnaise (Duke’s)
1 teaspoon Dijon or spicy brown mustard
1teaspoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon white pepper
Optional-2-dashes hot sauce
1/2 teaspoon smoked paprika for garnish
Directions:
There are two ways I like to boil eggs:
Method 1:
Bring a large sauce pan half full of water to simmer. Gently place eggs one at a time into the simmering water using a ladle. Let eggs boil for 10 minutes, covered.
After 10 minutes, turn heat off and run cool water over the eggs for 4 minutes to stop the cooking. Crack shells and peel.
OR
Method 2: Place eggs in a medium pan, cover with cool water. Cook on stove stop on medium high heat until water comes to a rolling boil. Cover and turn off heat, letting the eggs cook in the hot water for 12 minutes. After 12 minutes, pour cold water over eggs to stop the cooking. Crack and peel.
Refrigerate peeled hard boiled eggs in a covered dish until ready to prepare. Slice each peeled egg length-wise. Remove the cooked yolks, and place into a bowl. Using a fork, break up the cooked yolks until finely crumbled.
If there are remaining bits of cooked yolk inside the whites, rinse gently with cool water and dab dry with a paper towel. Rest prepared whited on an egg plate.
To the crumbled yolks, add the Mayo, mustard, salt, pepper and vinegar and hot sauce if using. Whisk until smooth and creamy.
Scoop the yolk mixture into a piping bag fitted with a large tip if you’re feeling fancy or simply spoon in the yolk mixture filling into each waiting hard boiled egg white.
Sprinkle the filled deviled eggs with smoked paprika.
Additional garnishes: crisped bacon, fresh dill sprigs, fresh flat leaf parsley