Neelys Deviled Chicken Recipes

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NEELY'S DEVILED CHICKEN

This is very good! I usually use bone-in thighs, I think they are more juicy. I was not sure about the prunes, but they made the dish fantastic! Good recipe for Halloween. This is from Food Network, The Neely's. Hope you enjoy.

Provided by Scoutie

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14



Neely's Deviled Chicken image

Steps:

  • Season the chicken with salt and pepper.
  • Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
  • Heat a large skillet with the vegetable oil over medium-high heat.
  • Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes.
  • Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
  • Add the white wine to the skillet and scrape the browned bits from the bottom of the pan.
  • Add the chicken stock, orange juice and zest and the hot sauce.
  • Add the red pepper flakes and whisk in the hot sauce and mustard.
  • Bring to a simmer and add the chicken and the juices that are left in the platter.
  • Top with the prunes.
  • Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
  • Uncover the chicken and remove to a serving platter.
  • Turn the heat to high and let the sauce reduce for 2 to 3 minutes.
  • Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

3 1/2 lbs boneless skinless chicken thighs, washed and dried
kosher salt & freshly ground black pepper
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup white wine
1/2 cup chicken stock
1 tablespoon orange zest
1 orange, juiced
2 teaspoons red pepper flakes
2 tablespoons hot sauce
2 tablespoons Dijon mustard
1 cup pitted prunes

THE NEELYS BUTTERMILK BAKED CHICKEN

Delicious, homestyle southern chicken. Zippy, tangy, crunchy- what's not to love? I posted this recipe because I wanted the nutritional content, it came from Food Network's "Down Home with the Neelys."

Provided by mrsmeador

Categories     Chicken

Time 13h45m

Yield 4 serving(s)

Number Of Ingredients 11



The Neelys Buttermilk Baked Chicken image

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
  • Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
  • Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Nutrition Facts : Calories 921.4, Fat 57.8, SaturatedFat 18.6, Cholesterol 276.6, Sodium 848.8, Carbohydrate 21, Fiber 0.7, Sugar 8.2, Protein 75.8

2 cups buttermilk
1/2 fresh lemon juice
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 garlic cloves, smashed
salt and black pepper
3 lbs chicken, cut into 8 pieces rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated parmesan cheese
2 teaspoons chopped fresh thyme

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