Ozarks Fried Chicken Recipes

Steps:

• Cover chicken with water in large bowl. Stir 2 tablespoons salt into water. Refrigerate 12 hours or over night.
• Blend flour, cracker crumbs, garlic powder, onion powder and paprika in large, heavy duty, plastic freezer zip-type bag. Pour buttermilk into medium bowl.
• Remove chicken from water. Do not rinse. Pat chicken dry. Dredge each piece of chicken in flour mixture and place on large baking sheet to dry. Dip floured chicken pieces into buttermilk and re-dredge them in flour mixture a second time, placing back on baking sheet to dry.
• Heat oil over medium-high heat in large cast iron or electric skillet until hot but not smoking. Oil should be half way up sides of skillet. Carefully add chicken pieces and fry without crowding until golden brown and cooked through, about 15 minutes per side. If chicken browns too quickly, turn heat down to medium and watch carefully. Do not cover skillet or chicken will be steamed and not crispy.
• Drain and cool cooked chicken pieces on paper towels or brown grocery bag. Serve immediately or cool completely and store in refrigerator. Use skillet drippings to make cream gravy!

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
• Add the onion and then the chicken turning to coat each piece with the marinade.
• Cover; chill at least three hours or up to one day turning the chicken occasionally.
• Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
• Remove the chicken from the marinade and roll in the breadcrumb mixture.
• Set chicken on a rack to dry for about 30 minutes.
• Preheat oven to 400F degrees.
• Place chicken in large baking dish and pour butter over the chicken.
• Bake until crisp and brown, approximately 50 minutes.

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Steps:

• Bring water to boil in a large saucepan. Dissolve bouillon in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl. Return broth and cornstarch mixture to saucepan and let thicken. Stir in sugar, oyster sauce, and soy sauce. Remove from heat and set aside.
• In a shallow dish or bowl, flour cubed chicken and allow to stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip into egg mixture, roll in flour again and fry in in hot peanut oil in a large skillet until golden brown.
• Place fried chicken cubes over hot steamed rice on a medium platter. Heat sauce over low heat, then pour over chicken. Sprinkle with cashew halves and green onions and serve.

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
• Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
• Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
• Stir pine nuts and balsamic vinegar into pasta.