Potluck Fried Chicken Recipes

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POTLUCK FRIED CHICKEN

This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12



Potluck Fried Chicken image

Steps:

  • In a large shallow dish, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in flour mixture, a few pieces at a time, and turn to coat., In an electric skillet, heat 1 in. oil to 375°. Fry chicken, a few pieces at a time, until golden and crispy, 3-5 minutes on each side. , Place in 2 ungreased 15x10x1-in. baking pans. Bake, uncovered, at 350° until juices run clear, 25-30 minutes.

Nutrition Facts : Calories 497 calories, Fat 29g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 693mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein.

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
3 teaspoons salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon pepper
2 large eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 pounds each), cut up
Oil for frying

POTLUCK CHICKEN CASSEROLE

Folks go back for seconds of this meal-in-one casserole with its down-home flavor, rich sauce and golden topping. I always bring home an empty dish. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 16



Potluck Chicken Casserole image

Steps:

  • In a large saucepan, saute mushrooms and onion in 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in mayonnaise until smooth. Add the chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper. , Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 397 calories, Fat 23g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 512mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

1/2 cup chopped fresh mushrooms
3 tablespoons finely chopped onion
4 tablespoons butter, divided
2 garlic cloves, minced
3 tablespoons all-purpose flour
1-1/4 cups milk
3/4 cup mayonnaise
4 cups cubed cooked chicken
3 cups cooked long grain rice
1 cup chopped celery
1 cup frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup coarsely crushed cornflakes

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