Fried Cluckin Sunday Recipes

Steps:

• For the brine: Mix the buttermilk, salt and spices together in a medium bowl. Add the chicken, then turn to coat, cover, and refrigerate for at least 4 hours or up to overnight.
• For the breading: Mix the flour, salt, baking powder and spices together in a shallow dish or pie plate.
• Remove the chicken from the buttermilk brine and transfer to the seasoned flour. Coat the chicken in the seasoned flour, then shake off the excess and return it to the brine. Coat the chicken again in the seasoned flour mixture and transfer to a plate.
• Heat the oil in a pan to 375 degrees F.
• Fry the chicken, flipping halfway through, until golden brown and the internal temperature reaches 160 degrees F , 6 to 8 minutes. Transfer to a wire rack to drain.
• For the honey mustard sauce: Whisk the mustard, honey and mayonnaise together in a small bowl.
• For the sandwiches: Apply mayo to the tops of the buns and honey mustard to the bottoms. Place the fried chicken on the bottom buns, then spoon a little honey mustard on top. Lay a slice of Cheddar on each piece of chicken, then the iceberg and sweet onion. Place the top buns on the sandwiches, cut in half, and serve.

Steps:

• In a small bowl, combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag and shake to coat. Store remaining mixture in an airtight container and save for another use., In a large skillet, brown chicken on medium-high heat in 1/2 in. of oil on all sides; remove to a large shallow baking pan., Bake, uncovered, at 350° for 45-60 minutes or until chicken juices run clear.

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.