They’re Lovin’ It! Here’s what They’re Sayin’:

“These were delicious ! Very happy hubby.”

—JOY

For every 10 fried chicken lovers, there is at least one fried chicken gizzard lover in the mix.  In my family, that lover is my Uncle BB. For as long as I can remember, we have had to make a stop at a KFC in Effingham, Illinois on the way back from our annual round trips to Mississippi to visit my grandparents. Many places don’t make fried gizzards so I decided it was time to put a recipe for this unique Southern classic right here on the blog.

The secret to the best fried chicken gizzard recipe starts with marinating them in buttermilk to get them tenderized. This also begins the flavor building process because we toss in a little hot sauce too. Next, seasoned flour, similar to my breading recipe for chicken fried steak, coats the gizzards then we fry them up until perfectly crispy and delish. 

What Are Gizzards?

Gizzards are a muscle found in most fowl or organs of the chicken.  They are super small, and their texture is unlike what you would expect from chicken boos.  

Because of their chewy texture, they can end up tough if they aren’t cooked properly that’s why we added a buttermilk soak to get you off on the right off. The acid in the buttermilk helps break down a bit of the toughness without taking away its signature taste y’all. 

The Lowdown of This Chicken Gizzard Recipe

Cuisine Inspiration: Southern Soul Food Vibes

Primary Cooking Method: Frying

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Spicy, Savory Goodness, Chewy Texture with a Crunchy Finish

Skill Level: Easy y’all (No Sweat Fam!)

Flavors on Flavors; Textures on Textures

Y’all know your girl Grandbaby Cakes don’t play around with flavor. We marinate in a spicy buttermilk mixture packing serious flavor then we dunk in a perfectly seasoned flour making that crispy, crunchy texture just right!

Budget-Friendly

Gizzards are beyond affordable so you can whip up a batch of these anytime you crave some while still saving money on groceries boos.

Easy and Quick to Make

This recipe has beyond simple ingredients and minimal prep so you can whip this up in a flash and get to snacking.

Ingredients You’ll Need to Make Fried Chicken Gizzards

• Gizzards: You can buy these by the package in the refrigerated poultry section in most grocery stores.
• Buttermilk: This gives that undeniable tangy flavor while also soaking into and tenderizing the gizzards.
• Hot sauce: We gotta add a bit to our marinade to make that flavor pop boos.
• Self-rising flour: We elevate standard all-purpose flour by using this instead because it adds a lightness and airiness to our breading.
• Seasonings: I use a combo of seasoned salt, black pepper, garlic powder, cayenne pepper, and paprika to truly make that flour mix pop.
• Vegetable Oil: We use a neutral oil that holds up to the high heat and maintains even frying.

How to Cook Chicken Gizzards

Step 1: Prep and Marinate

1

Begin trimming the excess fat and gristle from the gizzards.

2

Next add the buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to the bag and allow them to marinate for 2-3 hours.

Step 2: Bread and Fry Them Up

3

After marinating, add the flour and seasonings to a large bag and mix up. Add the gizzards a few at a time and coat them evenly then place on a parchment lined baking sheet and set in the fridge.

4

Heat the oil to 365°F then fry until golden brown. Remove from the pan with a slotted spoon and allow them to drain on paper towels before serving up.

How to Serve Fried Gizzards

• Sauces It Up: These fried gizzards pair well with a dipping sauce. Serve them up with more hot sauce, remoulade sauce, homemade gravy, or chipotle bbq sauce.
• Southern Fried Side Dishes: While you have the grease hot, drop in some fried okra, fried pickles, onion rings, and fried green tomatoes.
• More Southern Sides: These chicken gizzards are right at home with some soul food veggie sides like collard greens, Southern green beans, or mustard greens.

Recipe Substitutions

• Gizzards: Swap in some chicken livers or you can even cube boneless chicken thighs or breasts and make nuggets with this recipe.
• Buttermilk: Make your own by adding 2 tablespoons of vinegar or lemon juice to 2 cups of buttermilk. Wait a few minutes until it curdles then use in the recipe.
• Hot Sauce: Swap in a few sprinkles of cayenne or some chili paste to get some heat in the buttermilk mixture.
• Self-Rising Flour: If you don’t have any lying around, all-purpose flour is just fine to use.
• Vegetable Oil: Any neutral oil will work here like canola. Just don’t use an oil like olive oil.

Recipe Variations and Additions

• Gluten-Free: Replace the self-rising flour with your fave 1:1 gluten-free all-purpose flour.
• Get Herby: Add some chopped herbs like rosemary or parsley into the flour mix for color and earthiness.
• Go Buffalo: After you fry them up, toss in my fave buffalo wings sauce for some saucy heat.
• Go Hot Honey: Drizzle these fried gizzards in this delish hot honey chicken sauce for some sweet and heat.

Expert Tips and Tricks

• Marinate as long as possible: The marinating step is crucial to making the best fried chicken gizzards since it softens the toughness of the meat. If you skip out on this step or shortcut the time, you could end up with some beyond chewy gizzards.
• Set that Breading: I like to pop the breaded gizzards in the fridge for 20 minutes to really let that flour stick to them so it won’t come off in the hot oil.
• Deep Fryer: Works best if you have one. This way you don’t have to turn them over and they cook evenly on all sides. If not, try using a smaller, deeper pan so the level of oil is higher.
• Right Temp: Get that oil cranked up between 365°F and 375°F so they fry up crispy and don’t get soggy boos.
• Fry in Batches! Don’t overcrowd the fryer with too many gizzards or they’ll clump together and lower the oil temp boos.

How to Store and Reheat this Gizzard Recipe

Throw any leftovers into an airtight container or add to a freezer bag releasing all the air and pop in the fridge. When you are ready to reheat, add to your oven at 350°F on a parchment lined baking sheet and reheat for about 10-15 minutes until warmed through. You can also add them to your air fryer so you keep them super crispy!

How long will fried gizzards last in the fridge?

They should last up to 3-4 days.

Can I freeze this fried chicken gizzard recipe?

Yep you sure can boos. To freeze them up correctly, you should follow this two step process. First spread the gizzards evenly on a lined baking sheet. Pop in the fridge for 2 hours (this helps them not stick once you finish the freeze process). Once they are nice and solid, add to a freezer bag and label with the date. They should freeze well up to 3 months.

Frequently Asked Questions

Y’all these fried chicken gizzards are the TRUTH! If you are new to gizzards, give them a try and see what all the Southern fuss is about. They are absolutely delish when you try my method for frying them up to golden perfection. Get at it!

More Fried Food Recipes

• Oven Fried Catfish
• Fish and Chips
• Salmon Croquettes
• Buttermilk Fried Chicken
• Hot Honey Chicken

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Fried Chicken Gizzards Recipe

In this tender chicken gizzards recipe, the gizzards are first marinated in a spicy bath of buttermilk and hot sauce, then battered in a seasoned flour and finally fried to golden brown perfection.

Course Main Course

Cuisine Southern

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 173kcal

Author Jocelyn Delk Adams

Equipment

• Deep Fryer Pot

Ingredients

• 1 pound chicken gizzards
• 2 cups buttermilk
• 2 teaspoons hot sauce
• 1 ¼ cup self-rising flour
• 1 tablespoon seasoned salt plus 2 teaspoons
• 1 ½ teaspoons black pepper
• ½ teaspoon ground garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• Vegetable oil for frying

Instructions

• Start by trimming the excess fat and gristle from the chicken gizzards.
• Add buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to bag and allow to marinate for 2-3 hours.
• To a large bag, add flour, seasoned salt, black pepper, garlic powder, cayenne and smoked paprika and whisk until combined.
• Once gizzards are done soaking, add gizzards a few at a time to seasoned flour bag and shake to evenly coat then place them on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour.
• Heat oil over medium high heat. Make sure oil is at least 2-3 inches tall in your vessel. The oil should heat to between 365°F and 375°F.
• Fry until golden brown then drain on paper towels. Serve immediately.

Notes

How to Store and Reheat this Gizzard Recipe

Pop your leftovers in an airtight container or add to a freezer bag releasing all the air. They should go in the fridge. When you are ready to reheat, add to your oven at 350°F on a parchment lined baking sheet and reheat for about 10-15 minutes until warmed through. You can also add them to your air fryer so you keep them super crispy!

How long will fried gizzards last in the fridge?

They should last up to 3-4 days.

Can I freeze this fried chicken gizzard recipe?

Yep you sure can boos. The freeze them up correctly, you should follow this two step process. First spread the gizzards evenly on a lined baking sheet. Pop in the fridge for 2 hours (this helps them not stick once you finish the freeze process). Once they are nice and solid, add to a freezer bag and label with the date. They should freeze well up to 3 months.

Nutrition

Calories: 173kcal | Carbohydrates: 17g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 160mg | Sodium: 1626mg | Potassium: 210mg | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 4.3mg | Calcium: 83mg | Iron: 1.8mg

This post was originally published in June 2018. It has been updated with new photos and content in August 2022.

The post Fried Chicken Gizzards Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This is OUTSTANDING! I’ve made it twice now as written and everything about it is perfect.”

—REBECCA

Don’t ask me when and don’t ask me how, but at some point in my life, chicken and dumplings became my go-to comfort meal. Through rough break-ups, week-long bouts of the flu and not-so-great work days, I’ve relied on the satisfaction that comes with a big ol’ bowl of this stuff. I perfected this recipe until it was absolutely perfect, and the reviews below tell you just how dang on amazing it is!

Each bite is hearty and warms the belly until you’re lulled into a coma that can only be enjoyed by lounging on the couch. 

The Lowdown of This Southern Chicken and Dumplings recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Stovetop Simmering

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Rich, Hearty and beyond Flavorful Sauciness with Fluffy Light Biscuit Dumplings

Skill Level: Easy y’all (No Sweat Fam!)

Award-Winning Props!

This isn’t just any chicken and dumplings recipe; it’s taken the crown in The Kitchn’s Smackdown, proving it’s a top-notch choice for this classic comfort dish. It’s that good boos!

Flavors on Flavors; Textures on Textures

Forget the dense, doughy dumplings you might know. These biscuit dumplings are light as air! And that stewy sauce? Baby, each spoonful is so soothing and soul-soothing you won’t be able to put that spoon down.

Beyond No-Fuss

No need for super fussy ingredients boos. We rely on simple ingredients and straightforward steps to pull this award winning recipe off. And using rotisserie chicken keeps the prep time down.

Ingredients You’ll Need to Make Homemade Chicken and Dumplings

• Salted Butter: This ensures everything gets cooked up in rich, buttery and flavorful goodness. We also add that same richness to our dumplings.
• Onion, Celery, & Carrots: The holy trinity of veggies, finely diced and ready to bring freshness and depth to the pot.
• Seasoning: A dash of salt and pepper is gonna hook this pot up and make everything pop.
• Flour: This is our thickening agent, ensuring our stew is just the right consistency. It also is the foundation of our light dumplings.
• Chicken Stock: This is the base of our stew. Go for a flavorful one or amp it up with a bouillon cube if you’re feeling extra.
• Rotisserie Chicken: Shredded and ready to go, it keeps things much easier and no-fuss saving us time.
• Baking Powder: These help give us such a fluffy light vibe.
• Buttermilk: It’s tangy, it’s creamy, and it’s going to make our dumplings so delish boos.
• Egg: It’s the binder holding our dumpling dough together.
• Parsley: Finely chopped and ready to garnish, it’s the final sprinkle of fun for our delightful dish.

How to Make Chicken and Dumplings

Step 1: Build Your Chicken Stew Base

1

Add veggies and season with salt and pepper. Cook until veggies get somewhat tender and soft then remove and set aside until later.

2

Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk.

3

Whisk in stock, turn heat back up to medium and allow it to get smooth then bring to a boil then bring in shredded chicken and veggies in the mix.

Step 2: Dumpling It Up!

4

In a medium bowl, add flour, baking powder, salt and pepper and whisk together.

5

Next, add in buttermilk, egg and melted butter.

6

Mix until just combined. It should be thick.

7

Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.

8

Allow dumplings to cook and puff up without lifting the cover, then test dumpling by cutting in half. If it is all good, then sprinkle with garnish and serve it up boos.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Wow!!! This is comfort-food at its best! I can’t believe how much flavor was in this…Girl, this is going in my favorite recipe file. I can’t get over how good this was.”

—MALINA

How to Serve Easy Chicken and Dumplings with Biscuits

• Keep It Simple: Serve this one pot meal with a delish harvest salad or peach salad depending on the season.
• Keep It Cozy: Serve this homemade chicken and dumpling recipe with some slow cooker mashed potatoes and a veggie like this creamed corn.
• Get Southern With It: Get a pot of mustard greens going with some fried cornbread and glasses of sweet tea. And don’t forget the sour cream pound cake for dessert ya dig?

Recipe Substitutions

• Rotisserie Chicken: I add store bought rotisserie chicken to my Southern chicken and dumplings to save a ton of time and effort. If you have time however, make one from scratch.
• Butter: I go with salted butter in this recipe but you can swap with unsalted and add in salt until it tastes how you like it y’all.
• Buttermilk: If you don’t have any, you can easily make it. Add 1 tablespoon of vinegar or lemon juice to each cup of milk. Let it curdle and thicken before using in the recipe.

Recipe Variations and Additions

• Gluten-Free: Replace the flour in the broth and the dumplings with your fave 1:1 ratio all-purpose gluten-free flour. The texture of the dumplings may change but they will still taste so bomb.
• Vegan: Swap out the chicken stock with a veggie stock and just go all in on just veggies or replace the chicken with mushrooms for a meaty texture.
• Add Some Heat: Kick the stew up a notch by adding some cayenne or hot sauce to the broth.
• Herb It Up: Adding some fresh herbs like rosemary, thyme and parsley to the mix will add a bomb earthy flavor.

Expert Tips and Tricks

• Don’t Overmix Boos: Make sure you use a light hand for mixing the dumplings. This will keep them light and fluffy and not tough.
• Homemade Stock for the Win: If you have more time, go all in on a flavorful homemade chicken stock. It will kick that flavor up to new heights.
• Test your Dumplings: A super easy test for your dumplings is after the 20-minute cook time, cut into a dumpling and make sure the inside isn’t raw. After that, you are ready to enjoy!

How to Store and Reheat this Easy Chicken and Dumpling Recipe

Simply transfer any leftovers into an airtight container and pop it in the fridge.

When you’re ready to dive back in, gently reheat your portions in a saucepan over medium-low heat, stirring occasionally until everything is warmed through and the dumplings are soft again. Or zap in the microwave, reheating servings in a microwave-safe dish for about 2 minutes stopping and stirring around the dumplings and stew in 30 second intervals until reheated. Done and Done!

How long will it last in the fridge?

It should stay all good in the fridge for up to 4 days.

Can I freeze?

For sure boos! Add leftovers to a heavy-duty freezer bag or to an airtight container and add the date. It should last about 3 months in the freezer. Just let it thaw in the fridge overnight before heating again.

Frequently Asked Questions

This chicken and dumplings recipe is legit the best one you will ever try. That sauce is seriously layered with so much flavor that you might just slurp it up with a spoon. But once you add in that amazing texture of rotisserie chicken, tender veggies and beyond light and fluffy biscuit dumplings, you get something that will blow your socks off. Get into it!

Best Chicken Soup and Stew Recipes

• Creamy Chicken Noodle Soup
• Turkey and Dumplings
• Slow Cooker Chicken Chili
• Chicken Pot Pie

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Southern Chicken and Dumplings

This Homemade Chicken and Dumplings recipe adds hearty, biscuit-style dumplings to a rich, thickened chicken stew filled with vegetables, aromatics and so much flavor!

Course Main Course

Cuisine American, south, Southern

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 324kcal

Author Jocelyn Delk Adams

Equipment

• Dutch Oven

Ingredients

For the Chicken

• 1/2 cup salted butter divided
• 1 large onion finely diced
• 3 celery stalks finely diced
• 5 medium carrots peeled and finely chopped
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 4 cups chicken stock make sure you use a flavorful one or add chicken bouillon cube to yours for additional flavor
• 1 rotisserie chicken shredded

For the Dumplings

• 1 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp black pepper
• 3/4 cup buttermilk
• 1 large egg
• 2 1/2 tbsp salted butter melted
• 1/3 cup chopped parsley for garnish

Instructions

For the Chicken

• Add ¼ cup of the butter to large pot over medium heat until melted.
• Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then remove and set aside until later.
• Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk, allowing it to brown somewhat until it becomes golden brown, about 8-12 minutes.
• Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
• Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken. Taste for seasoning and add final salt and pepper to taste.

For the Dumplings

• In a medium bowl, add flour, baking powder, and pepper and whisk together.
• Next add in buttermilk, egg and melted butter until just combined. The mixture should be thick.
• Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.
• Allow dumplings to cook and puff up without lifting the cover for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with lid and allow to cook a bit longer.
• Scoop into bowls and sprinkle with parsley to serve.

Notes

How to Store and Reheat this Easy Chicken and Dumpling Recipe

Simply transfer any leftovers into an airtight container and pop it in the fridge.

When you’re ready to dive back in, gently reheat your portions in a saucepan over medium-low heat, stirring occasionally until everything is warmed through and the dumplings are soft again. Or zap in the microwave, reheating servings in a microwave-safe dish for about 2 minutes stopping and stirring around the dumplings and stew in 30 second intervals until reheated. Done and Done!

How long will it last in the fridge?

It should stay all good in the fridge for up to 4 days.

Can I freeze?

For sure boos! Add leftovers to a heavy-duty freezer bag or to an airtight container and add the date. It should last about 3 months in the freezer. Just let it thaw in the fridge overnight before heating again.

Nutrition

Calories: 324kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 668mg | Potassium: 479mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7179IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 2mg

The post Southern Chicken and Dumplings appeared first on Grandbaby Cakes.

If you’ve never had chicken bog, we are gonna correct that right away. It’s basically a traditional Southern one-pot recipe from South Carolina that has chicken, sausage, rice, and aromatics cooked in a bomb broth. It’s super hearty and comforting. You can serve it up during the week after school gets out or you can get it on the table for Sunday supper. Once you try it, I know you will become as obsessed with it as I am.

The Lowdown of This Chicken Bog

Cuisine Inspiration: Lowcountry Southern cuisine

Primary Cooking Method: One-pot simmer

Dietary Info: Not for my vegan boos but cool for my gluten-free crew

Key Flavor: Savory, smoky, hearty comfort food

Skill Level: Pretty Easy (Ain’t no thang boos)

One Pot Fix

No need to pull out a ton of pots to get this dish on the dinner table. We keeping it convenient but still getting all the big flavor in the mix.

Super Comforting

This is such a great dish for when that weather starts to turn a little cool. It’s also a great meal to get on the table for the kids after school. You are basically giving everyone a warm hug when they bite into this!

So Easy

This chicken bog recipe is about as straightforward as it gets. All you need is simple ingredients to pull this together.

Ingredients you’ll need to make chicken bog

• Chicken: We get down on bone-in, skin-on chicken as our juicy tender base.
• Veggies: We are going for classic vibes with chopped carrots, celery and onion cooked up in olive oil. It adds a wonderful tender aromatic foundation for our flavor building.
• Aromatics and Herbs: Garlic or herbs like parsley and thyme add some depth and freshness to the pot boos.
• Chicken Stock: Our broth base along with water will flavor up that rice and chicken like none other.
• Sausage: We adding in some smoky rich flavor in every single bite.
• Rice: I can’t even explain how delish this is when it soaks up that amazing broth and gets all fluffy y’all.
• Flavor enhancers: Worcestershire sauce, salt and pepper get the flavors kicked up a ton. That flavor will be poppin!
• Finishers: Just a little parmesan cheese adds a nice salty richness and creamy vibe to the finished dish. I also serve along with lemon wedges. A squeeze over your bowl will brighten up the flavors so much.

How to make chicken bog

Step 1: Get That Chicken Cooking

1

Pat your chicken dry with paper towels and season up with salt and pepper.

2

Add olive oil to your dutch oven and brown your chicken over medium high heat.

3

Cook for 6-7 minutes then flip and cook another 3 until golden brown and delish looking!

4

Drain the chicken on paper towels then remove the skin and set aside. Note: Check step 12 for what to do with skin as an extra!

Step 2: Get the Sauce Going

5

Cook your veggies until see through, about 3-4 minutes.

6

Add thyme, garlic and parsley stems to the pot and get going.

7

Pour in your chicken stock, water and Worcestershire sauce. Bring to a boil and reduce.

8

Return your chicken to the pot and bring to a boil then remove the chicken and set aside.

Step 3: Finish It Up!

9

Add your sausage and rice to the pot. Cover and let that cook for about 15 minutes, until the rice is tender.

10

Shred your chicken and return to the pot along with parsley leaves.

11

Finally serve up your bog in a bowl with a sprinkle of parmesan cheese and a lemon wedge.

12

BONUS: For extra flavor and texture, add your discarded chicken skin to a foil lined sheet pan, bake at 350F for 8 minutes until skin is golden, break apart and serve on your bog!

What to serve with this chicken bog recipe

• Sop it Up: Ain’t nothing like serving this old school style over some drop biscuits or flaky biscuits to sop up that bomb broth.
• Sunday Supper: This chicken bog recipe is just perfect on a plate along with collard greens or turnip greens, candied sweet potatoes and Southern cornbread.
• Potluck: Bring a big ole pot of this to the next potluck, book club meeting or to a neighbor that might be under the weather.

Menu Option: Cool Weather Weeknight Meal

Add a delish and easy greens option.

Cornbread is such an easy yet delish way to sop up that bomb broth.

This easy side comes together in minutes on a busy weeknight.

And don’t forget an easy dessert to finish off the meal right!

Recipe Substitutions

• Chicken: While this ain’t totally my jam, I do understand wanting to use boneless skinless chicken instead to lean down the recipe. You can do you but just know that some of the juiciness and flavor will be missing in action. Turkey is also an option to use here as well.
• Veggies: If you wanna go against the classics, try adding in some bell peppers or some peas y’all.
• Rice: Brown rice or even wild rice can be used however brown rice takes longer to cook so keep that in mind. You will probably need to add more liquid for the longer cooking period.
• Sausage: Andouille or chorizo are bomb super flavorful substitutions. You can also keep out the pork by using a chicken sausage or turkey sausage option instead.
• Herbs: If fresh parsley and thyme ain’t around, go for dried herbs boos.

Recipe Variations and Additions

• Get Cajun with It: Adding andouille as your sausage replacement along with some cajun seasoning kicks up the flavors NOLA style.
• Add Seafood: Just a few minutes before you finish up your bog, throw in some shrimp since it cooks quickly.
• Mushroom it Up: Toss in some cremini or even oyster mushrooms for earthy notes and more texture.
• Get Creamy: Just a splash of heavy cream or some added butter can really turn the broth into a super luscious silky sauce.

Expert Tips and Tricks for making the best chicken bog recipe

1. Chicken MVPs: I know I’ve mentioned it before but bone-in, skin-on is the move. The bones bring depth and that skin keeps that chicken beyond juicy boos.
2. Brown it Up: I love to crisp up that chicken skin until golden brown before getting on with the rest of the recipe. It adds flavor and seals in that juiciness boos.
3. Taste Along the Way: Give your bog a taste as it cooks and before you serve it up. Adjust with salt and pepper to make it just how you like it.
4. Check Your Liquid: If your bog starts looking a lil’ dry, splash in more stock or water so the rice cooks up right.
5. Just Chill: Give your chicken bog a bit of time to rest after you finish cooking it. That will help those flavors come together and will allow the rice to absorb that broth perfectly boos.

How to store & reheat chicken bog

Chicken bog leftovers are beyond easy to store. Make sure to cool it down to room temp then toss in an airtight container or zip-top bag.

When you want to serve it up again, add to a pot along with a little chicken stock or water and warm back up over medium heat. Stir until it’s heated through. You can also heat back up in the microwave in 1 minute intervals, giving a little stir in between until its nice and hot y’all.

How long will chicken bog last in the fridge?

It should be all good in the fridge for about 3-4 days.

Can I freeze easy chicken bog recipe?

Absolutely boos! Pop the leftovers in a freezer zip-top bag removing all the air then label with the date. It should last for about 2-3 months. When you want to serve it up again, thaw in the fridge overnight then reheat using the instructions above.

Frequently asked questions

This chicken bog recipe is legit one of my fave recipes to pull out when I just need a hearty stick to your bones type of meal, ya know? It just hits the spot. I love the versatility of it, the ease of it and the convenience (hello one pot!) of it. Get at it, and let me know what you think below.

More comforting chicken recipes

• Chicken pot pie
• Brown stew chicken
• French onion chicken
• Smothered chicken
• Lemon chicken and rice casserole

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Chicken Bog

This hearty Southern chicken bog recipe is filled with tender chicken, aromatic veggies, herbs, smoky sausage, fluffy rice and perfectly seasoned savory broth. When you need a meal that sticks to your bones and warms your soul, this is the one to make.

Course Main Course

Cuisine Southern

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 484kcal

Author Jocelyn Delk Adams

Ingredients

• 2 1/2-3 lbs chicken pieces bone-in, skin-on
• kosher salt and black pepper
• 1 tbsp extra virgin olive oil
• 1 medium yellow onion chopped
• 2 carrots peeled and chopped
• 2 celery ribs chopped
• 3 garlic cloves roughly chopped
• 3 sprigs fresh thyme
• 4 stems fresh Italian parsley leaves and stems separated, leaves finely chopped, stems reserved
• 3 cups water
• 2 cups chicken stock
• 1 tsp Worcestershire sauce
• 8 oz smoked sausage cut into 1/2 slices
• 1 1/2 cups long-grain white rice
• 1/4 cup grated Parmesan cheese
• lemon wedges for serving

Instructions

• Pat chicken dry with paper towels, then season chicken with salt and black pepper.
• In a large Dutch oven, add olive oil and heat over medium-high heat. Once hot, carefully add chicken pieces, skin side down. Cook for about 6-7 minutes until the skin is golden brown. Flip over and cook for an additional 3 minutes. Remove the chicken and place on paper towel-lined plate. Remove skin and discard or see note.*
• Pour off all but one tablespoon of chicken fat and discard. Add onion, carrots, and celery to the pan and cook until vegetables just begin to get translucent around the edges, about 3-4 minutes.
• Add in garlic, thyme, and parsley stems, and cook for one minute. Pour in water, stock, and Worcestershire sauce.
• Return chicken to pot and bring to boil, then reduce heat and cook for about 15 minutes until liquid reduces by one quarter. Remove chicken onto a large plate or bowl.
• Add sausage and rice. Cover and cook until rice is tender, about 15 minutes. Meanwhile, remove bones and shred chicken. Stir in shredded chicken and parsley leaves.
• Divide into bowls and sprinkle Parmesan cheese on top and serve with a lemon wedge.

Notes

*Note: For a delicious and crunchy topping, heat oven to 350 and place removed chicken skin on a small foil-lined sheet pan. Cook for about 5-8 minutes until skin is even more crispy and a slightly darker golden brown. Let cool, then break onto finished chicken bog when serving.

How to Store and Reheat Chicken Bog

Chicken bog leftovers are beyond easy to store. Make sure to cool it down to room temp then toss in an airtight container or zip-top bag.

When you want to serve it up again, add to a pot along with a little chicken stock or water and warm back up over medium heat. Stir until it’s heated through. You can also heat back up in the microwave at 1 minute intervals, giving a little stir in between until its nice and hot y’all.

How long will chicken bog last in the fridge?

It should be all good in the fridge for about 3-4 days.

Can I freeze easy chicken bog recipe?

Absolutely boos! Pop the leftovers in a freezer zip-top bags removing all the air then label with the date. It should least for about 2-3 months. When you want to serve it up again, thaw in the fridge overnight then reheat with the instructions above.

Nutrition

Calories: 484kcal | Carbohydrates: 34g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 476mg | Potassium: 429mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2772IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg

The post Chicken Bog appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“I tried this recipe last night (9/16/22), and I must say it was absolutely amazing. I mean the crispness was perfection, the gold color on point. The taste was spot on. My entire family loved it. This has now been added to my list. Thank you for sharing with us.”

—INDIA.

I don’t play games when it comes to my lemon pepper wings. It’s a serious matter. I believe in creating flavor in every aspect of the process. There is that zest from the lemon, that bite from the pepper and a balanced sweetness from the honey that make these wings unreal. I love serving these up for game days and even the smallest occasions like Netflix and chill nights. Once you try these, you will see why I keep raving about them. No need to grab that Popeye’s any longer.

The Lowdown of The Best Lemon Pepper Wings Recipe

Cuisine Inspiration: Deeply Rooted Southern Comfort with a Citrus Remix

Primary Cooking Method: Frying and Glazing!

Dietary Info: This ain’t for my Vegetarian boos or those watching their diet. We getting down and dirty on this one.

Key Flavor: Tangy Lemon Pepper with a Sweet Honey Kick

Skill Level: Intermediate! If you can fry, you can do this!

Crowd-Pleaser

Guaranteed to wow at any gathering. Seriously, you’ll be the MVP of any party with these lemon pepper wings.

Perfectly Balanced

Achieves that coveted balance of flavors; it’s sweet, spicy, tangy, and salty all in one bite.

Secret Sauce

This lemon pepper wing sauce is something else y’all. And it’s super versatile. Throw it on your veggies and other proteins to hook those up!

Memorable

These lemon pepper chicken wings leave a great impression and will have folks begging for your secret!

Ingredients You’ll Need to Make Lemon Pepper Chicken Wings

For the Wings

• Seasoned Salt and Pepper: You can’t fry no chicken without these two basics. I use seasoned salt instead of regular for a bit more nuance and depth.
• Cayenne Pepper: This is gonna add a bit of heat. Feel free to adjust if you can’t stand too much.
• Lemon Pepper: The most important flavor ingredient in the mix.
• Garlic Powder and Paprika: This is gonna give that aromatic touch with a bit of smokiness.
• Flour and Cornstarch: The flour creates the base for our coating while the cornstarch amps up the crispy texture.
• Eggs and Hot Sauce: This will help bind the wings to our breading and also add a kick of flavor and spice to the mix.
• Party Wings: I love grabbing these because they are already broken down into segments so it takes away some of the extra work.
• Oil: Select a neutral oil like vegetable or canola so the flavors don’t compete and you get that nice golden brown color.

For the Lemon Pepper Wing Sauce

• Butter: We gotta have that richness. Grab unsalted for the sauce because we are going to hook it up!
• Black pepper: Just a pinch is gonna give us a classic kick.
• Lemon Pepper: This will provide the heat as well as the perfect citrus flavor.
• Honey: Just a little here is going to add a sweet pop and help the sauce stick to those wings for dear life.
• Lemon Juice: This will brighten the overall flavor of the sauce. Go with freshly squeezed boos.

How to Make Lemon Pepper Wings

Prep the Dry and Wet Ingredients for Dredging

1. Start by mixing up the dry ingredients. Add all the spices along with the cornstarch and flour to a bag and shake it up.
2. Then whisk up those eggs and hot sauce in a medium bowl.

Let’s Dredge and Fry!

1. Let’s get that chicken breaded up! Working with one chicken wing at a time, use tongs and add to the egg mixture thoroughly coating allowing any excess to drip back into the bowl.
2. Next add that wing into the flour and get it coated super well. Transfer to a wire rack or plate and let set.
3. Continue until all of the wings are done then let them chill out for about 15-20 minutes while you start heating the oil up to 350 degrees F.
4. When you get that oil good and ready, use tongs to gently and carefully add a few chicken wings to the oil. Make sure you don’t add too many and overcrowd. Don’t nobody want soggy fried chicken.
5. Cook the chicken, turning the wing pieces every few minutes and adjusting the heat as needed, until the skin is golden brown and the chicken is firm to the touch. This should take about 7-10 minutes. 

Get that Lemon Pepper Wing Sauce Going

• As chicken fries, prepare the glaze.  Whisk together butter, pepper, lemon pepper, honey and lemon juice until smooth.
• Transfer the cooked chicken to a paper towel-lined serving platter and continue frying the rest.
• As chicken wings are removed and placed on paper towels, dip them in lemon pepper glaze, sprinkle top with just a little lemon pepper and serve while they are hot!

How to Serve Lemon Pepper Wet Wings

• Dip It Up: While these fried lemon pepper wings are all good on their own, try serving them up with additional dips like remoulade or chipotle bbq sauce.
• Game Day: These are perfect served along with other classic game day dishes like the best chili, guacamole and chips, cheesy garlic breadsticks, and corn dogs.
• Finger Food Buffet: These are so fantastic in a delish appetizer buffet. Serve along with fried pickles, fried shrimp, fried okra, and mozzarella sticks.
• Easy Spring Dinner: This is so fantastic with some squash casserole, corn fritters and cucumber and onion salad on the side.
• Comfort Food Supper: These lemon pepper wet wings are wonderful served along with Southern green beans, candied yams and fried cornbread.

Recipe Substitutions

• Lemon Pepper: You can actually make your own homemade version by mixing together equal parts black pepper and lemon zest.
• Cornstarch: If you don’t have this lying around, just use more flour. The lemon pepper wings will still fry up nicely.
• Eggs: No eggs around? Use some buttermilk instead. It will give a nice tangy flavor while also making sure that breading sticks to that chicken.
• Honey: You can replace the honey with maple syrup or agave nectar.
• Party Wings: You can turn these honey lemon pepper wings into any piece of the chicken you like from the breast to drumsticks. Do you boos!

Recipe Variations and Additions for Honey Lemon Pepper Wings

• Gluten Free: Simply replace that all-purpose flour with a 1:1 gluten-free flour instead, and you are good to go.
• Bake The Wings: Make this a little lighter by skipping the frying. Omit the flour in the recipe and just season the dried chicken with the spice ingredients. Preheat the oven to 425 degrees F and bake for 25-35 minutes or until crispy and cooked all the way through. Toss in the sauce and serve.
• Grill the Wings: Oil your grill rack, preheat to medium heat (about 350) and grill your wings for about 12 minutes on indirect heat. Turn your wings occasionally to help slowly render the fat and cook the flesh without burning. Then add to direct heat for a little to get a nice charred and crisp exterior. Toss the wings in the lemon pepper wet sauce and get down!
• Lime It Up: Swap out the lemon pepper for lime pepper and lemon juice for lime juice. That flavor will sing y’all!
• Sweet Tea: If you’ve never tried sweet tea fried chicken, you are in for a treat. Brine the chicken wings in sweet tea then follow the rest of the recipe as directed. That flavor will pop for reals.

Expert Tips and Tricks

• Oil Temp: Make sure that oil is at 350°F before you start frying. If the temperature is too low, those wings will be soggy boos. If it’s too high, the breading will burn before the chicken is even cooked through.
• Don’t Overcrowd: Fry in batches so you don’t lower the oil temperature and make the wings soggy.
• Internal Temp: Make sure your wings reach an internal temperature of 165°F for safety purposes. Just insert your meat thermometer into the thickest part of the wing to test them.
• Drain Properly: Don’t add those wings right into the sauce before draining all that oil. You can either drain directly on paper towels or on a wire rack placed over a paper towel lined baking sheet.
• Sauce Tip: The sauce will definitely make the lemon pepper wet wings a bit less crispy so either lightly sauce and serve right away or serve the sauce on the side as a dip.

How to Store Fried Lemon Pepper Wings

• Fridge: Make sure they are cooled to room temp then store the honey lemon pepper wings into airtight containers or zip-top bags and pop in the fridge. They should be good to go for about 3-4 days.
• Freezer: Store the exact same way for the freezer as you do for the fridge. It should last about 2-3 months frozen. Just remember to label with the date you stored them boos.
• Reheating: Avoid the microwave to keep those wings crunchy. Use the oven or the air fryer instead. In the oven, preheat to 375°F (190°C), spread wings on a baking sheet, and heat for 15-20 minutes. In the air fryer, set at 360°F (182°C) for 3-5 minutes. Done and Done!

Frequently Asked Questions

Favorite Wing Recipes

• Mango Jerk Wings
• Honey Jerk Wings
• Honey BBQ Wings
• Crispy Buffalo Wings

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Lemon Pepper Wings

These Crispy Lemon Pepper Wings are juicy chicken wings fried to golden brown perfection then tossed in a sweet, spicy and lemony honey glaze! 

Course Appetizer, Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 709kcal

Author Jocelyn Delk Adams

Ingredients

For the Wings

• 4 tsp seasoned salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/2 tsp lemon pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp cornstarch
• 1 1/4 cup all purpose flour
• 3 large eggs
• 1 tsp hot sauce
• 2.5 lb party wings
• Vegetable oil for frying

For the Lemon Pepper Glaze

• 1/4 cup unsalted butter melted
• a pinch of black pepper
• 3/4 tsp lemon pepper
• 4 tbsp honey
• 2 tsp fresh lemon juice
• lemon pepper for garnish

Instructions

• Add salt, pepper, cayenne, lemon pepper, garlic, paprika and cornstarch to flour in a storage bag or paper bag and shake to mix thoroughly.  Set aside.
• Whisk together eggs and hot sauce in a medium sized bowl.
• Working with one chicken wing piece at a time, use tongs and add to egg mixture thoroughly coating and allow the excess to drip back into the bowl. Next, dredge the chicken wing into the flour mixture then transfer to a plate or wire rack to set.
• Repeat with all chicken pieces then let set for 15-20 minutes while you heat the oil.
• Heat 3 inches of oil in a large deep pot to 350 degrees F.
• When the oil is hot enough that it bubbles around the chicken when the edge of a piece is dripped into it, use tongs to gently and carefully place a few pieces in the oil. Make sure you don’t overcrowd the pan.
• Cook the chicken, turning the wing pieces every few minutes and adjusting the heat as needed, until the skin is golden brown and reach an internal temperature of 165 using a meat thermometer in the thickest part. This should take 7-10 minutes.
• As chicken fries, prepare the glaze.  Whisk together butter, pepper, lemon pepper, honey and lemon juice until smooth.
• Transfer the cooked chicken to a paper towel-lined serving platter or a wire rack with a paper towel lined baking sheet beneath to drain while continuing to fry the rest, adding more oil to the pot if necessary.
• As chicken wings are removed and placed on paper towels, dip them in lemon pepper glaze, sprinkle top with just a little lemon pepper and serve immediately.

Video

Notes

To Bake
Sprinkle the spice blend only (no flour or cornstarch or egg will be used) on all sides of the wings then bake!

Preheat the oven to 425 degrees F and line a baking sheet with foil. Place a cooling rack on top of the foil and arrange the wings in a single layer on top.

Bake for 25-35 minutes or until crispy and cooked all the way through. Toss your wings in the glaze and serve!

To Grill
Sprinkle the spice blend only on the wings (no flour, cornstarch or egg is used here).  Oil your grill rack, preheat to medium heat (about 350) and grill your wings for about 12 minutes. Turn your wings occasionally to help slowly render the fat and cook the flesh without burning.

Increase the heat to medium-high and cook for another 5-10 minutes to ensure the meat is cooked through and the skin is lightly charred and crisp. Once done, toss your wings in the glaze and enjoy!

Nutrition

Calories: 709kcal | Carbohydrates: 51g | Protein: 37g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 271mg | Sodium: 2515mg | Potassium: 347mg | Fiber: 1g | Sugar: 18g | Vitamin A: 933IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 4mg

The post Lemon Pepper Wings appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“We are making this recipe again because it was so good the first time. ”

—BECKY

Nothing comforts me more in the colder months than chicken pot pie. When I was young, there were special Sundays when my mom would pull out all the stops and make her homemade chicken pot pie recipe. I could legit taste the love in each and every spoonful. The chicken was hearty and filling, the sauce was rich yet nuanced, and the crust was buttery and flaky. My recipe gives you all the feels and flavor of my mama’s original version. Get ready to get your whole life after you make this.

The Lowdown of This Chicken Pot Pie Recipe

Cuisine Inspiration: Classic Comfort with Homestyle Flavor

Primary Cooking Method: Stovetop and Baking

Dietary Info: Hearty and Satisfying and not too Diet-Friendly (I ain’t gonna lie y’all)

Key Flavor: Rich, Creamy and Savory

Skill Level: Easy (No Sweat Fams!)

Shortcuts Galore

I use both rotisserie chicken and store-bought puff pastry to lighten the work load without sacrificing flavor in this homemade chicken pot pie recipe.

One Pan

I believe in keeping clean up minimal so I throw everything into one skillet for the entire recipe.

Super Versatile

The filling is super adaptable. Add in whatever veggies you like. Do you boo!

Prep Ahead

It’s great for whether you want to make it for Sunday supper or serve up during the week with ease.

Ingredients You’ll Need to Make Homemade Chicken Pot Pie

• Butter: The fatty richness of the sauce comes from this necessary ingredient. I don’t want a homemade chicken pot pie without it.
• Onion: Chopped up with wonderful aromatic essence, this caramelizes in the butter adding such wonderful flavor.
• Flour: This is gonna thicken up our sauce making it the perfect creamy texture.
• Chicken Stock: This is gonna add intense savory flavor to the sauce.
• Heavy Cream: Nothing creates the perfect luxurious filling like some heavy whipping cream.
• Salt and Pepper: Gotta season it to taste and get that flavor popping.
• Mixed Vegetables: I like to grab a bag of my fave frozen variety with peas and carrots and toss them in giving some texture and nutrition too.
• Shredded Chicken: Using rotisserie is the move to cut down the work making this the easiest chicken pot pie ever! Plus it’s pre-seasoned and cooked saving you even more time.
• Puff Pastry: I love me an all butter puff pastry. It bakes up like a dream creating the ultimate flaky, golden brown crown on this easy chicken pot pie recipe.
• Egg Wash: A little brush of egg and water over the top of the crust creates the glossy golden finish we all know and love.

How to Make Chicken Pot Pie

Step 1: Get the Aromatics and Roux Going

1. Start by getting your oven ready, setting it to 375 degrees, ensuring it’s hot enough to give your pot pie that golden finish.
2. In an oven-safe skillet, perhaps your trusty cast iron, melt your butter over medium heat. Toss in those diced onions, cooking them until they’re soft and just starting to get some color, about 2-3 minutes.
3. Stir in your flour and keep things moving for another 2-3 minutes. You’re looking for the flour to brown a bit and form a nice, thick base for your filling.

Step 2: Build the Filling

1. Gradually whisk in your chicken stock and heavy cream, turning the mixture into a rich, velvety sauce.
2. Sprinkle in some salt and pepper to get that taste just right. Now, add in your mixed veggies and shredded chicken.
3. Reduce the heat to medium-low, letting the filling cook until it’s thick enough to coat the back of a spoon, and the veggies and chicken are perfectly tender.

Step 3: Top it Off and Bake

1. Turn off the heat and lay a sheet of puff pastry right on top of the filling.
2. Mix up an egg wash (that’s egg and water) and brush it over the puff pastry to get that irresistible golden finish.
3. Pop the skillet into the oven for 35-40 minutes, until the puff pastry is perfectly browned and the filling is bubbling up in anticipation.
4. Give your pot pie a moment to chill out just a tad before diving in.

How to Serve Easy Chicken Pot Pie

• Classic Comfort Meal: Serve this along with classics like these sour cream mashed potatoes, honey glazed carrots and green beans. And don’t forget a slice of apple pie for good measure.
• Lighten it Up: If you don’t want to load your meal down too much, serve this chicken pot pie recipe with a harvest salad and some lemon sorbet for dessert.
• Cozy Fall or Winter Meal: When you need to warm your bones up, serve this along with a cozy spinach gratin, Velvetta mac and cheese and potato rolls. That’s good eatin.
• Get Southern With it: I definitely love having this homemade chicken pot pie with a side of candied yams and Southern cornbread.

Recipe Substitutions

• Butter: I use salted here but unsalted is fine to grab Just adjust the salt up a bit. Olive oil is a good substitution to use here as well.
• Onions: Grab shallots if onions aren’t around.
• Chicken Stock: Broth always works in a pinch or even a chicken bouillon cube along with water.
• Heavy Cream: Half-and-half or whole milk are the best options here. The sauce may be a little thinner however.
• Shredded Chicken: I love making this into a turkey pot pie around the Thanksgiving holiday. Even left over baked chicken works as well.
• Puff Pastry: Homemade pie crust, frozen pie crust, drop biscuit dough or even phyllo dough can be used here.
• Egg Wash: If you ran out of eggs, just brush a little milk on top of the puff pastry to give a bit more browning action.

Recipe Variations and Additions

• Dairy-Free: Replace that heavy cream with coconut milk and grab vegan butter. Don’t forget to use a butter free puff pastry as well. There are plenty of shortening options on the market boos. You can also make the entire thing vegan by replacing the chicken with more veggies and adding in tofu or meaty mushrooms.
• Gluten-Free: Replace the flour with a gluten-free blend to thicken the sauce and add either a gluten-free puff pastry or pie crust as the topping.
• Herb it up: You can easily add a bit of freshness to this easy chicken pot pie by throwing in some rosemary or thyme. It will add some sophistication boos.
• Cajun it Up: Sprinkling a little cajun seasoning, okra and andouille sausage into this will give you some bomb flavor.

Expert Tips and Tricks for the Easiest Chicken Pot Pie Ever

• Build that Roux: Make sure you cook the roux long enough so it gets rid of the flour taste and thickens the filling so it ain’t runny.
• Season It Up: There are plenty of flavor components like butter and chicken stock but don’t forget the salt and pepper. Taste that filling before you finish baking it up.
• Cut Some Vents: Cut slits into the top of your crust before you bake your pot pie so you can let steam escape to prevent the crust from getting soggy.
• Bake on a Baking Sheet: As homemade chicken pot pie bakes, sometimes filling can spill out just a bit. This will catch some spills and keep the cleaning down boos.
• Let it Rest: After your pot pie bakes, let it chill a little so that filling can thicken back up and set up properly.

How to Store and Reheat Puff Pastry Chicken Pot Pie

• Fridge: Allow the puff pastry chicken pot pie to cool down to room temp then cover the skillet with plastic wrap or aluminum foil. Alternatively, you can transfer individual servings to airtight containers. Place it in the fridge within two hours of cooking to ensure food safety. It should last about 3-5 days in the fridge.
• Freezer: Wrap the cooled pot pie with a few layers of plastic wrap then finish with a layer of foil. Label with the date. It should last for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Preheat your oven to 350°F. If refrigerated, reheat for about 20 minutes, or until good and warmed through.

Frequently Asked Questions

Other Comfort Food Recipes

• Slow Cooker Chicken Noodle Soup
• Creole Pot Pie
• Easy Potato Soup
• Slow Cooker White Chicken Chili
• Vegetarian Tortilla Soup
• Steak and Ale Pot Pie

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Chicken Pot Pie

This is the Best Chicken Pot Pie Recipe! Shredded chicken is combined with a heavenly rich sauce, vegetables galore and flaky pastry topping making the most comforting and delicious Homemade Pot Pie ever!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 611kcal

Author Jocelyn Delk Adams

Equipment

• large skillet
• Cast Iron Skillet

Ingredients

• 1/2 cup salted butter
• 1 medium onion finely diced
• 1/3 cup all-purpose flour
• 2 1/3 cups chicken stock
• 2 tbsp heavy cream
• Salt and pepper to taste
• 10 oz mixed vegetables
• 3/4 lb rotisserie chicken shredded
• 1 package puff pastry
• 1 large egg plus 1 teaspoon water, whisked together

Instructions

• Preheat oven to 375 degrees.
• Over medium heat in an oven safe skillet or cast iron skillet, melt butter then add diced onion and cook for 2-3 minutes until it softens and begins to brown.
• Next stir in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
• Whisk in chicken stock and heavy cream.
• Season with salt and pepper to taste.
• Next, add in mixed vegetables and shredded chicken.
• Turn heat down to medium low and cook filling until it has thickened, coating the back of a spoon, and the vegetables and chicken are softened and warmed through.
• Turn off heat and roll out your puff pastry to top your filling. Add a slit or two with a knife if desired to allow the steam to escape while baking.
• Brush the top of the puff pastry with your egg wash of egg and water.
• Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath then rest before serving. Let set for about 15 minutes then serve.

Notes

How to Store and Reheat

1. Allow the chicken pot pie to cool down to room temperature after baking. This helps to prevent condensation inside the storage container, which could make the crust soggy.
2. Once cooled, cover the chicken pot pie with plastic wrap or aluminum foil. If you’ve baked it in a skillet or dish, you can leave it in there for storage. Alternatively, you can transfer individual servings to airtight containers. Place it in the refrigerator within two hours of cooking to maintain freshness and ensure food safety.
3. For best quality, enjoy your leftover chicken pot pie within 3-4 days. Keep in mind that the crust may soften over time.

Nutrition

Calories: 611kcal | Carbohydrates: 40g | Protein: 20g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 529mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2260IU | Vitamin C: 4.9mg | Calcium: 36mg | Iron: 2.7mg

The post Chicken Pot Pie appeared first on Grandbaby Cakes.

Around my house, we can’t get enough of bold Southwest and Mexican flavors – just ask my family about my Mexican rice or that taco soup I keep making! But lately, I’ve been on a real casserole kick, trying to find the perfect blend of easy and tasty for our busy evenings. So, I thought… Why not mix those yummy flavors into a new kind of dish? And after a few attempts and playing around with just the right amount of sweet and spice, I finally nailed it. This Southwestern chicken casserole recipe came together beautifully, capturing all the zesty and comforting vibes of a Mex-inspired meal, but in a fuss-free casserole form! It’s heaven on earth, y’all.

The Lowdown of This Southwestern Chicken Casserole

Cuisine Inspiration: Southwestern/Mexican

Primary Cooking Method: Baking

Dietary Info: It has a little bit of everything! But it can be gluten-free if you use gluten-free tortilla chips

Key Flavor: Zesty and savory chicken with a hint of sweetness and spice

Skill Level: Beginner

Simple Ingredients, Big Flavor

Don’t let the ingredients list scare ya off! Even though it looks long, everything on there is super easy to find at your nearest grocery store and won’t break the bank.

Small Header Here

This casserole is a complete meal all by itself – just load up your plate! It’s chock-full of proteins and veggies, and that bed of rice makes it extra satisfying. Perfect for those nights when you want something filling but don’t want to make side dishes.

Easy Cleanup

Talk about easy cleanup! Everything for this casserole gets cooked in just one skillet and then baked in a single dish. Less mess and more time to chill.

Great for Leftovers

This southwest chicken and rice casserole reheats like a dream, so it’s perfect for packing up for lunch the next day or for a quick dinner fix. It tastes just as good, if not better!

Ingredients to make Southwestern Chicken Casserole

• Rice: We start off with some good ol’ long grain white rice! It’s my favorite for this casserole.
• Liquids for Cooking: You’ll need some chicken stock and a splash of fresh lime juice. If you want to keep things from getting too salty, use low-sodium stock – you can always add more salt, but you sure can’t take it out!
• Veggies: Dice up some yellow onion and green bell pepper, and toss in some minced jalapeño for a kick. If jalapeños aren’t your style or you want less heat, a mild green chili works great too.
• Garlic and Spices: Grab a few cloves of garlic, and for the spices, we’re talking chili powder, dried oregano, and ground cumin. These will give your casserole that warm, comforting flavor.
• Fire-Roasted Diced Tomatoes: For that nice, smoky flavor.
• Tomato Paste: Just a bit of tomato paste will help thicken things up and enrich the sauce.
• Add-Ins: Sweet corn and black beans bulk this Southwestern chicken casserole recipe up. I use canned for convenience, but hey, if you’ve got some cooked beans sitting in the fridge, toss those in!
• Chicken: Here’s where it gets even easier. I like to use rotisserie chicken because it’s simple to shred and toss into the mix. Plus, it’s flavorful and moist!
• Fresh Cilantro: For a nice herby pop.
• Crushed Tortilla Chips: They give that delightful crunch on top. You can go with plain or a flavored variety.
• Cheese: A good shred of fiesta or Mexican blend cheese melts beautifully and ties all the flavors together.

How to make Southwestern Chicken Casserole

Step 1: bake the rice

1. Place rice, salt, stock, and lime juice in a baking dish.
2. Cover with foil and bake for 25 minutes.

Step 2: cook the casserole mixture

1. Add oil, onion, bell pepper, and jalapeno to a large nonstick skillet. Season with the remaining salt.
2. Cook over medium-high heat until vegetables are translucent and softened. Add garlic and spices and continue cooking for a minute.
3. Stir in diced tomatoes and tomato paste. Let it cook until just a little liquid remains.
4. Remove from heat. Fold in corn, black beans, chicken, cilantro, and tortilla chips.

Step 3: add the mixture to the baking dish, top it with cheese, and bake

1. Remove the rice from the oven once it’s par-cooked, and pull back the foil.
2. Add the chicken mixture to the rice. Recover with foil and bake.
3. Take out the casserole from the oven once the rice is fully cooked, and remove the foil. Switch the oven to broil, and top the casserole with the remaining tortilla chips and cheese.
4. Place the casserole under the broiler and broil until the cheese melts. Let it sit for a few minutes, garnish with the remaining cilantro, and serve.

Tips for making the best southwest chicken and rice casserole

1. Layer It Evenly: When you’re scooping that spicy, savory mix onto your rice, take a moment to smooth it out. An even layer means every bite’s got a bit of everything, which is just how you want it.
2. Be Patient, Darlin’: I know boo, it’s tempting to dig right in when that casserole comes bubbling out of the oven (I’ve done it myself a few times), but give it a few minutes to cool down. This lets everything settle nicely, so when you scoop it out, it doesn’t just fall apart.
3. Eye on the Broil: When you pop that casserole under the broiler, don’t wander off! Those tortilla chips and cheese can go from just right to overdone quicker than you can say “bless ya heart”.
4. Crunchier Top: If you love a bit more crunch and texture on top of your southwest chicken casserole, don’t be shy with the tortilla chips. Add an extra handful just before it goes under the broiler!

Popular substitutions & additions

• Swap the Protein: If you’re not feelin’ chicken tonight, pulled pork or ground turkey can step right in and mix things up. They soak up the spices just as well and make the casserole just as filling AND tasty.
• Go Green with Veggies: Mix in some spinach or kale for an extra pop of color and nutrients! Just stir it in when you add the beans and corn so it wilts nicely but doesn’t get too soggy.
• Cheese Variety: Try swapping out the fiesta blend cheese for some sharp cheddar or smoked gouda for a different kind of cheesy goodness.
• Freshen It Up: A dollop of sour cream or a few slices of avocado on the side not only look pretty but they’ll cool down the spices just a touch and add a creamy texture that complements the hearty ingredients.
• Zest It: If you’re a fan of a little extra zing, squeeze a bit more lime over your southwest chicken and rice casserole right before you serve it up. Fresh cilantro sprinkled on top doesn’t hurt either!

What to serve with this southwestern chicken casserole recipe

• This casserole is pretty filling and hearty by itself, but if you want to double the heartiness, Roasted Sweet Potatoes or a skillet of Fried Corn make fantastic sides.
• Toss up a refreshing Vinegar Coleslaw or a simple Shrimp Caesar Salad. These cool, crisp salads are great to balance the warm spices of the casserole.
• Since this casserole’s got those Mexican vibes, why not lean into it with some dips and sauces? Whip up some Guacamole, Salsa Verde, or a Chimichurri Sauce. They’re perfect for pre-dinner munching or even spooned right on top of each casserole serving.
• For a real down-home feel, a side of Pinto Beans or Red Beans could be just da thing. A tasty nod to the casserole’s Southwestern roots!

How to store & reheat Southwestern Chicken Casserole

After your casserole has cooled down, cover it tightly with foil or plastic wrap (or transfer it to an airtight container) and place it in the fridge. This will keep everything nice and moist!

To bring that Southwestern casserole back to life, you can warm it in the oven at 350°F until it’s heated through, which usually takes about 20 minutes. If you’re just reheating an individual portion, a couple of minutes in the microwave will do the trick. E

How long will Southwestern Chicken Casserole last in the fridge?

Safely tucked away in the fridge, your casserole will stay fresh and tasty for up to 3 to 4 days. Just make sure it’s cooled completely before you pack it away to keep things safe and sound.

Can I freeze southwest chicken casserole?

Of course, boo! Just wrap it well in foil or transfer to a freezer-safe container, and it’ll keep for up to 2 months. Then, thaw it in the fridge overnight and reheat it using the instructions above to get that “just-baked” taste.

Frequently asked questions

Can I make this casserole ahead of time?
Absolutely! You can assemble the entire casserole a day in advance and store it in the fridge, covered. When you’re ready to eat, just pop it in the oven and add a few extra minutes to the baking time since you’re starting from cold.

What can I use instead of tortilla chips for the topping?
Crushed cornflakes or even a sprinkle of breadcrumb mixed with a bit of melted butter can create a delicious, crunchy topping!

What can I do if the casserole comes out too dry?
Make sure you cover it tightly with foil while it bakes to lock in moisture. If it still seems dry, you can stir in a little extra chicken stock before adding your cheese and chips. Easy fix!

It’s about time to roll up those sleeves and dive into making this Southwestern Chicken Casserole! Packed with juicy chicken, a hint of lime, and just the right amount of spice, it’s a recipe that’s sure to liven up any weeknight. I have a feeling it’s gonna become a regular request at your family dinners, boo!

More favorite casserole recipes

• Dorito Casserole
• Broccoli Cheese Casserole
• Lemon Chicken And Rice Casserole
• Southern Sweet Potato Casserole
• Biscuits And Gravy Casserole
• Pork chop casserole
• Easy Breakfast Casserole Recipe (With How To Video)

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Southwestern Chicken Casserole

This Southwestern-Style Chicken Casserole is made with rotisserie chicken, lots of spices and of course cheese! This ain't your lack luster, flavorless chicken casserole that's for sure!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

0 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 324kcal

Author Jocelyn Delk Adams

Equipment

• 8×8" baking pan

Ingredients

• ½ cup long grain white rice
• 1 ¼ teaspoon kosher salt divided
• 1 cup chicken stock
• 1 tablespoon fresh lime juice
• 1 tablespoon extra virgin olive oil
• ½ cup diced yellow onion
• ½ cup diced green bell pepper
• ½ jalapeno pepper minced (seeds and pith removed)
• 3 garlic cloves minced
• 1 ½ tablespoons chili powder
• 1 ½ teaspoons dried oregano
• ¾ teaspoon ground cumin
• 1 can (15 oz) diced tomatoes fire roasted
• 1 tablespoon tomato paste
• ¾ cup sweet corn canned or frozen, drained
• ¾ cup canned black beans drained
• ½ rotisserie chicken shredded
• 3 tablespoons minced fresh cilantro divided
• 1 cup crushed tortilla chips divided
• 4 ounces shredded fiesta/Mexican blend cheese

Instructions

• Preheat oven to 350F. Set rack in middle position. Prepare an 8×8 baking dish by spraying with nonstick cooking spray.
• Place rice, ¾ teaspoon salt, stock, and lime juice in dish. Cover with foil and bake for 25 minutes.
• Meanwhile, in a large nonstick skillet, add oil, onion, bell pepper, and jalapeno. Season with remaining ½ teaspoon salt. Cook over medium-high heat until vegetables are translucent and softened about 5-6 minutes. Add garlic and spices and continue cooking for 1 minute.
• Stir in diced tomatoes and tomato paste. Let cook for 2-3 minutes and until just a little liquid remains.
• Remove from heat. Fold in corn, black beans, chicken, 2 tablespoons cilantro, ½ cup tortilla chips.
• Once rice is par-cooked, remove from oven and pull back foil. Add mixture to rice. Recover with foil and bake for an additional 25-28 minutes.
• Once rice is fully cooked, remove from oven and remove the foil. Switch oven to broil. Top casserole with remaining tortilla chips and cheese. Place under broiler, until cheese is melted, about 2-3 minutes.
• Remove and let sit for 5 minutes. Garnish with remaining tablespoon of cilantro and serve. Great served with a dollop of sour cream or sliced avocados.

Notes

• Layer It Evenly: When you’re scooping that spicy, savory mix onto your rice, take a moment to smooth it out. An even layer means every bite’s got a bit of everything, which is just how you want it.
• Be Patient, Darlin’: I know boo, it’s tempting to dig right in when that casserole comes bubbling out of the oven (I’ve done it myself a few times), but give it a few minutes to cool down. This lets everything settle nicely, so when you scoop it out, it doesn’t just fall apart.
• Eye on the Broil: When you pop that casserole under the broiler, don’t wander off! Those tortilla chips and cheese can go from just right to overdone quicker than you can say “bless ya heart”.
• Crunchier Top: If you love a bit more crunch and texture on top of your southwest chicken casserole, don’t be shy with the tortilla chips. Add an extra handful just before it goes under the broiler!

Nutrition

Calories: 324kcal | Carbohydrates: 42g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 964mg | Potassium: 350mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 17mg | Calcium: 205mg | Iron: 2mg

The post Southwestern Chicken Casserole appeared first on Grandbaby Cakes.

I consider myself an expert on chicken and waffles. I’ve had them everywhere from the North to the South. From the famous Roscoe’s Chicken and Waffles to Chicago Chicken and Waffles, I’ve had my fill. I even tried over 10 different varieties in Atlanta when I was there for college. I know what the best recipes have. So trust me when I tell you that this is as good as it gets. No soggy waffles or dry chicken around these parts boos! If you’ve ever had this in a Southern restaurant, trust me when I tell you that you can save the trip and make this even better at the crib.

What are Chicken and Waffles?

Chicken and Waffles is a popular American dish that combines fried chicken with waffles usually topped with butter and maple syrup. It was a great way to mix sweet and savory flavors in a fun and inventive way. The South is definitely responsible for popularizing this recipe where you can find it all over from Georgia to Mississippi but it is even a very popular dish in New York and Pennsylvania. While its mostly eaten for breakfast and brunch, it can even be served up for dinner.

The Lowdown on this Chicken and Waffles Recipe

• Cuisine Inspiration:  Soul Food and Southern Comfort
• Primary Cooking Method: Frying and Waffle Iron
• Dietary Info: Contains gluten and dairy. But can be adapted for dietary needs.
• Key Flavor: Sweet and Savory
• Skill Level: Intermediate

Ingredients You’ll Need to Make this Southern Style Chicken and Waffles Recipe

For the Waffles:

• All-Purpose Flour & Baking Powder: These create the base, bringing structure and lift.
• Granulated Sugar & Ground Cinnamon: This gives us sweetness and warmth.
• Eggs: I separate the yolks from the whites in this recipe. Folding in the stiff peak egg whites keeps the waffle batter light and airy.
• Buttermilk & Melted Salted Butter: I love using buttermilk for that extra moisture and tang. The butter gives such great richness.
• Vanilla Extract: This gives the waffle batter some aromatic personality y’all.

For the Chicken:

• Chicken: Be sure to use fresh, plump pieces of chicken! And use what you like whether that’s thighs or breasts or drumsticks.
• Eggs Wash: Mixed with hot sauce and Worcestershire, this gives some deep flavor while also making sure that batter sticks just right.
• Flour & Cornstarch Combo: Nothing makes a crispy crust like a cornstarch flour combo.
• Seasoning Blend: Seasoned salt, paprika, cayenne, black pepper, garlic salt, and onion powder bring the heat and a bunch of flavor to our breading.

How to Make Chicken and Waffles

Step 1: Make the Waffle Batter

1. Combine the flour, sugar, baking powder, and cinnamon in a large bowl and whisk together.
2. Add the egg yolks, buttermilk, melted butter, and a splash of vanilla extract to the bowl and mix until combined.

PRO TIP: Make sure you don’t get too whisky with it and overmix your batter. Overmixing will create too much gluten production and taste more rubbery and doughy, not light and fluffy like we want.

Step 2: Beat the Egg Whites for Fluffy Waffles

1. Place the egg whites in a clean bowl.
2. Beat them until those stiff peaks develop. This is gonna keep those waffles nice and light.
3. Add the fluffy egg whites to the batter.
4. Gently fold the whipped whites into your batter. Be gentle!

Step 3: Cook Your Waffles

1. Preheat your waffle maker, give it a good spritz of non-stick spray.
2. Cook according to the manufacturer’s instructions.

Step 4: Bread the Chicken and Let it Rest

1. Whisk together the eggs, hot sauce, and Worcestershire sauce in a medium-sized bowl.
2. Add the flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder to a paper bag and shake to mix everything together.
3. Dip each piece of chicken into the egg mixture turning to get both sides coated.
4. Dip the coated chicken into the seasoned flour thoroughly covering both sides.
5. Place each chicken piece to a baking sheet after it’s breaded. Let sit for 10-15 minutes to let it set up.

Step 5: Fry the Chicken

1. Heat 1-1/2 inches of oil in a cast iron skillet or heavy-bottom tall pot over medium-high heat. It should get to about 375 F in temperature.
2. Fry the chicken, four pieces at a time, on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan. After each side has turned slightly golden, cover with the lid to steam the inside of the chicken ensuring doneness. After a couple of minutes remove the lid and continue to fry until the crust is crispy and golden brown.
3. Remove the chicken from the oil and place it on paper towels or a wire rack to drain all the excess oil. Place the chicken on a baking sheet covered with parchment and add it to the oven to keep warm while finishing the other chicken pieces.

Step 6: Assemble

1. Layer each waffle with 1-2 fried chicken pieces, drizzle with warm pure maple syrup and sprinkle with confectioner’s sugar and serve.

What to Serve with Chicken and Waffles

• For condiments, use classic maple syrup, honey or even hot sauce. I’ve even seen folks pour on some creamy gravy for a switch up. Or you can try this cranberry maple syrup for something a bit different.
• For a basic breakfast, candied bacon or brown sugar bacon, grits or cheese grits and eggs are always bomb.
• Make the ultimate carb brunch fest with fluffy pancakes, drop biscuits, and even homemade cinnamon rolls! Calories be damned y’all.
• Want fried chicken and waffles for dinner? Serve it up soul food style with collard greens or mustard greens, baked mac and cheese, and candied yams.

Recipe Substitutions

• Buttermilk: Most of us ain’t got buttermilk just lying around. Make your own by grabbing some milk and adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let sit for about 10 minutes and it is ready to go!
• Cornstarch: Since cornstarch is a bit more of a speciality pantry ingredient, you might not have it. Just replace with more flour.
• Gluten-Free: You can easily make this for all the gluten-free fam by replacing the flour with gluten-free cup for cup brands. Just swap out at a 1:1 ratio for the all-purpose flour in the recipe.

Recipe Variations and Additions

• Savory Up the Waffles: Omit the sugar and add in some cheese, herbs like parsley, and even some chopped up bacon for more of a savory twist.
• Use Chicken Tenders: If you want easier eating, go boneless and use chicken tenders.
• Spice it up: Add more cayenne and hot sauce to the batter for the fried chicken along with some chili powder to give it a bit more fire.
• Top it Up: Play around with the toppings. Add candied pecans, whipped cream and even berries or strawberry preserves for some different textures.

Expert Tips and Tricks

• Don’t Skip Resting: Both before you fry and after boos! Before you fry, let that flour coating set so it doesn’t fall off in the oil. And after you fry, let the chicken rest for 10 minutes. It will make your chicken juicier.
• Frying Temperature: Make sure you keep that oil around 350°F. Use a thermometer so you will fry at the perfect temperature. This will ensure it doesn’t burn (oil too hot) or create soggy chicken (oil too cold).
• Preheat Your Waffle Iron: This helps make sure your waffles are crispy on the outside and fluffy on the inside boos.
• Keep it All Warm: Frying chicken takes much longer than making the waffles. Once you finish your waffles, you can keep them warm in a preheated oven (around 200°F/95°C) while you fry the chicken. This way, you can serve everything piping hot when its all ready.

How to Store Waffles and Chicken

• Fridge: For the chicken, cool leftovers completely then line an airtight container with paper towels and transfer the chicken. It lasts for 3-4 days.  For the waffles, cool leftovers down then add them to an airtight container with a piece of parchment between them. That helps them not stick together. They last about 3 days.
• Freezer: For the chicken, store the same way as above and add to the freezer. It lasts up to 3 months. For the waffles, add to a freezer bag and store for up to 2 months.
• Reheat: For the chicken, let it sit out at room temp for at least 30 minutes then preheat the oven to 400° F and line a baking sheet with foil. Add the chicken and cover with another baking sheet to insulate. Heat for 20 minutes, and then let the chicken rest for at least 5 minutes before serving. For the waffles, add to a toaster or to the oven at 350°F (175°C) until heated through and crispy. If frozen, no need to thaw; just add a couple of minutes to the reheating time.

Additional Recipes

• Chicken and Waffle Sliders
• Nashville Hot Chicken
• Buttermilk Fried Chicken
• Oven Fried Chicken Tenders
• Blueberry Waffles
• Fluffy Pancakes
• Brown Sugar Pancakes

Frequently Asked Questions

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Homemade Chicken and Waffles Recipe

Get ready for this Southern Chicken and Waffles Recipe. Crispy, seasoned fried chicken on top of a fluffy waffle! It's a combo that every true Soul Food lover can't live without!

Course Breakfast

Cuisine Southern

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 619kcal

Author Jocelyn Delk Adams

Equipment

• waffle maker
• Large mixing bowl

Ingredients

For the Waffles

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 2 large eggs separated
• 2 cups buttermilk
• 6 tbsp salted butter melted
• 2 tsp vanilla extract

For the Fried Chicken

• 8 chicken pieces
• 3 large eggs
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire
• 2 1/2 cups all-purpose flour
• 3 tablespoons cornstarch
• 3 tablespoons seasoned salt
• 2 teaspoons paprika
• 1/2 teaspoon cayenne
• 2 teaspoons black pepper
• 1/2 teaspoon garlic salt
• 1 tablespoon onion powder

Instructions

For the Waffles

• In one large bowl, whisk together flour, granulated sugar, baking powder, and ground cinnamon.
• Next whisk in egg yolks, buttermilk, melted butter and vanilla extract.
• Beat remaining egg whites until stiff peaks form.
• Gently fold stiff egg whites into batter.
• Heat waffle maker, spray maker with non-stick spray and prepare waffles according to manufacturer’s instructions.
• Once you finish your waffles, you can keep them warm in a preheated oven (around 200°F/95°C) while you fry the chicken.

For the Chicken

• In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.
• Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
• Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest.
• Finish coating all chicken and let sit for 10-15 minutes until coating has set.
• While coating sets, add 1-1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.
• This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.
• Fry four pieces at a time on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan.
• After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.
• Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.
• Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.

To Assemble

• Add butter to waffles and allow to melt.
• Lastly, layer each finished waffle with two pieces of chicken, drizzle with warm pure maple syrup and sprinkle with confectioner’s sugar and parsley to serve.

Video

Notes

How to Store Leftovers and Reheat

• Fridge: For the chicken, cool leftovers completely then line an airtight container with paper towels and carefully transfer the chicken. It lasts for 3-4 days.  For the waffles, cool leftovers down then add them to an airtight container with a piece of parchment between them. That helps them not stick together. They last about 3 days.
• Freezer: For the chicken, store the same way as above and add to the freezer. It lasts up to 3 months. For the waffles, add to a freezer bag and store for up to 2 months.
• Reheat: For the chicken, let it sit out at room temp for at least 30 minutes then preheat the oven to 400° F and line a baking sheet with aluminum foil. Spread out the chicken on the baking sheet and cover with another baking sheet to insulate. Heat for 20 minutes, and then let the chicken rest for at least 5 minutes before serving. toaster or oven at 350°F (175°C) until heated through and crispy. If frozen, no need to thaw; just add a couple of minutes to the reheating time.

Nutrition

Serving: 1g | Calories: 619kcal | Carbohydrates: 76g | Protein: 30g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 6102mg | Potassium: 472mg | Fiber: 3g | Sugar: 6g | Vitamin A: 845IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 5.1mg

The post Chicken and Waffles appeared first on Grandbaby Cakes.

I recently developed this recipe for the Today Show, and the hosts legit went crazy over it. It’s that good! You just HAVE to get a taste of these gourmet flavors packed into this French onion chicken recipe, boo! It’s like onion soup but on steroids. I mean, I’m all about diving into a steaming bowl of onion soup when the weather gets chilly, but when I’m craving something a bit more hearty, or staring down those extra chicken thighs in my freezer wondering what in the world to do with ’em, I turn to this recipe. It’s easy, convenient, and SO delicious!

The Low Down On This French Onion Chicken Recipe

Cuisine Inspiration: French
Primary Cooking Method: Searing and Baking
Dietary Info: Low-Carb, Gluten-Free (just make sure your beef stock and Worcestershire sauce are gluten-free, and you’re good to go!)
Key Flavor: Juicy chicken and sweet caramelized onions paired with the rich, earthy taste of Gruyere cheese
Skill Level: Intermediate (Nothing too tricky, I promise!)

• One-Skillet: With all the searing and baking happening in one skillet, cleanup is easy, boo! Gourmet doesn’t have to mean a sink full of dishes, y’all!
• Hearty Comfort Food: On those days when you need a little extra warmth and comfort, this dish wraps you up like a good ‘ole cozy blanket. The mix of juicy chicken, sweet onions, and melty cheese atop… need I say more?
• Quick & Easy Prep: Despite the flavor bomb this French onion chicken recipe brings, it is surprisingly straightforward! It only takes 15 minutes to prep, and then you leave the real work up to the oven!
• Perfect for Leftovers: If you’re lucky enough to have leftovers, they reheat so well! The flavors meld even more overnight, making each bite even more delicious than the last.

Ingredients To Make French Onion Chicken

• Chicken Thighs: Bone-in, skin-on.
• Beef Stock: The rich, flavorful base for the onion broth. Chicken or vegetable stock can step in if that’s what you have on hand.
• Worcestershire Sauce: For that tangy, umami kick. Soy sauce could pinch-hit here if needed.
• Dry Sherry: Don’t ya worry about the alcohol here – it’ll cook off! The sweet, deep notes from the sherry are what we need.
• Kosher Salt & Freshly Ground Black Pepper: To make all those flavors pop. Adjust to taste, especially if your stock is salty.
• Smoked Paprika: For a hint of smokiness. If you’ve only got regular paprika, that’s A-OK!
• Extra-Virgin Olive Oil & Unsalted Butter: For cooking up those onions and getting that chicken seared just right. Feel free to use what you’ve got in terms of cooking fats. A little bacon grease could even add a nice Southern twist!
• Vidalia Onions: Because it wouldn’t be “French onion” chicken without onions. Sweet onions are what you’re after, but any yellow onion will do.
• Garlic: Minced, to add that essential pungent flavor. Garlic powder can be a backup, but fresh is best.
• Thyme & Parsley: Fresh thyme leaves and chopped flat-leaf parsley for that fresh lift. Dried thyme can work too – just use about a teaspoon.
• Gruyere Cheese: For that melty, gooey top. The pre-shredded stuff is mixed with starch and anti-caking agents to keep it from clumping together in the bag, which can mess with the meltiness and even the flavor of your cheese. So try to get it fresh and shred it yourself!

How To Make French Onion Chicken

Step 1: Prep The Wet And Dry Mixtures

1. Add salt, pepper, and paprika to a small bowl.
2. Whisk and set aside.
3. Add beef stock, Worcestershire sauce, and sherry to a separate bowl.
4. Whisk and set aside.

Step 2: Sear The Chicken

1. Season both sides of the chicken, as well as underneath the skin, and add it to a heavy oven-safe skillet skin side down.
2. Add the seasoned chicken, skin side down, and sear for 5-6 minutes. Flip to the other side and continue cooking for 3-4 minutes. Once cooked, remove the chicken from the skillet and place on a plate.

Step 3: Cook The Onions And Bake The Chicken

1. Add butter to the skillet.
2. Add onions, sugar, and a couple of generous pinches of salt to the skillet once the butter melts and the foaming subsides.
3. Cook onions until translucent, stirring occasionally. Add in garlic and thyme, and cook for an additional minute. 
4. Pour in the stock mixture. Replace chicken on top of onions and bake until chicken reaches 160F and onions are caramelized and saucy.
5. Remove pan from oven and add shredded Gruyere on top of chicken thighs. Garnish with parsley.
6. Continue baking until the cheese is melted.

Tips For Making The Best Baked French Onion Chicken

1. Pat That Chicken Dry: Before anything else, make sure to pat your chicken thighs dry with paper towels. This isn’t just busywork, y’all. It’s the secret to getting that skin to sear up nice and crispy! Excessive moisture is the enemy of a good sear, so the drier, the better.
2. Sear With Care: Don’t rush the sear, darlin’! Giving each side of those chicken thighs some undivided attention in the skillet is what builds that foundation of flavor. So let ’em get golden and gorgeous  – you’ll thank yourself later.
3. Go Low and Slow with the Oven: Once your chicken and onions are all cozy in the skillet, resist the urge to crank up the oven heat. A gentle and steady temperature allows the chicken to cook through without drying out, and it gives those flavors time to meld together.
4. Let it Rest Before You Dig In: I know, when that skillet comes out of the oven bubbling and smelling like heaven, it’s tempting to dive right in. But giving your French onion chicken thighs a few minutes to rest on the countertop lets the juices redistribute so every bite is as juicy and flavorful as can be. It’s worth the wait boo, I promise!

Popular Substitutions & Additions

• Swap in Other Cheeses: If Gruyere isn’t your cup of tea or it’s just plain hard to find, don’t fret – there’s plenty of room to play with cheese in this easy French onion chicken recipe. Try mozzarella, Swiss, provolone, or any other melty cheese you have on hand.
• Chicken Breasts: For those of y’all who prefer the leaner cut, boneless chicken breasts can step in for the thighs. Keep in mind, they might cook a tad quicker, so keep an eye on them to avoid dryness. We want perfect juicy tenderness!
• A Splash of White Wine or ACV: No sherry on hand? A little white wine or a mix of apple cider vinegar and water can fill in nicely. The wine brings a fruity acidity, while the vinegar mix adds a tangy kick, both enhancing the rich oniony sauce in their own way.
• Herb Variations: Play with the herbs to tailor the dish to your taste buds or simply use what you have growing in your garden – or sitting in your spice rack. For example, a sprig of rosemary can infuse the dish with a woodsy, aromatic flavor. And sage can offer a subtle, earthy tone.

What To Serve With This Easy French Onion Chicken

• Bread: Whether it’s garlic bread, warm cheddar and rosemary dinner rolls, or a pan full of butter swim biscuits, you’ll want something on hand to soak up that delicious oniony broth.
• Rice and Pasta: For a heartier pairing, serve your chicken over a bed of fluffy rice or alongside a simple pasta like cacio e pepe. They both do a great job of picking up all those juicy, sweet, and savory flavors.
• Mashed Potatoes: Doesn’t matter if you choose classic buttery mash, sour cream mash, sweet potato mash, or garlic mash – they all are the perfect hug for your baked French onion chicken.
• Veggie Delights: Don’t forget your greens, boo! Balsamic glazed Brussels sprouts or tender green beans make for a bright, flavorful contrast to the chicken’s rich taste. They add that pop of color and a burst of freshness that balances the whole meal.

How To Store & Reheat

After you’ve enjoyed your fill of French onion chicken, let any leftovers cool down before you store them. Then, transfer the chicken and all its oniony goodness into an airtight container. Slide it into the fridge, and you’re all set.

When it comes to reheating, you’ve got a couple of options. For the oven route, preheat it to 350°F, place your chicken in an oven-safe dish, cover it with foil to keep it moist, and warm it up for about 10-15 minutes or until heated through. If you’re in a hurry, the microwave will do the trick, too. Just put a serving on a plate, cover it with a microwave-safe lid or paper towel, and heat on high for a couple of minutes.

How Long Will French Onion Chicken Last In The Fridge?

Your delicious French onion chicken will keep in the fridge for 3 to 4 days. It’s the dish that keeps on giving!

Can I Freeze French Onion Chicken Thighs?

If you’re planning ahead or you’ve cooked up more than you can handle in a few days, freezing is a great option. Pack your cooled chicken and onions in a freezer-safe container or zip-top bag, squeeze out as much air as you can, and freeze. It will stay fresh and ready for a comeback for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight before reheating.

Frequently Asked Questions

Ok so lemme recap, juicy chicken thighs with that perfect sear, all snuggled up in a bed of sweet caramelized onions, topped off with a blanket of melt-in-your-mouth Gruyere cheese… This French Onion Chicken is too good to be true, y’all! It’s got all the comfort of a home-cooked meal with a touch of elegance that’ll have your guests or family asking for seconds.

More Chicken Recipes

• Chicken Parmesan
• Chicken Stuffed Shells Recipe
• Chicken Francese
• Wine Braised Garlic Chicken
• Chicken Fried Chicken

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French Onion Chicken

Sear, make and bake this one pan French Onion Chicken for a juicy, flavor packed main! The oven does most of the work, serve with rice or butter noodles for a complete meal!

Course Main Course

Cuisine French

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

0 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 702kcal

Author Jocelyn Delk Adams

Equipment

• Cast Iron Skillet
• Mixing Bowls

Ingredients

• 3 ½ pounds bone-in, skin-on chicken thighs
• 2 large Vidalia onions thinly sliced
• 2 teaspoons smoked paprika
• 1/3 cup beef stock
• 2 teaspoons Worcestershire sauce
• 1/3 cup dry sherry
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon granulated sugar
• 4 garlic cloves minced
• Leaves from 3 thyme sprigs
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 6 ounces shredded Gruyere cheese
• 1 tablespoon kosher salt plus more as needed
• 2 teaspoons freshly ground black pepper

Instructions

• Preheat oven to 425F and set rack to top third position in the oven.
• In a small bowl, whisk together salt, pepper, and paprika. In a separate bowl, combine beef stock, Worcestershire sauce and sherry. Set aside.
• Thoroughly pat chicken dry. Separate skin from thigh meat by inserting your index finger between the two and lifting up gently.
• Season both sides of chicken, as well as underneath the skin.
• Add one tablespoon oil to heavy oven-safe skillet and heat over medium-high. Once hot, add the seasoned chicken, skin side down, and sear for 5-6 minutes. Flip to the other side and continue cooking for 3-4 minutes. Remove from pan and place on plate.
• Add butter to the pan and once foaming subsides, add onions, sugar, and a couple generous pinches of salt. Reduce heat to medium and cook onions until translucent, about 4-5 minutes, stirring occasionally. Add in garlic and thyme, and cook for an additional minute.
• Pour in stock mixture. Replace chicken on top of onions. Place the skillet in the oven and cook for about 25 minutes, until chicken is cooked to 160F and onions are caramelized and saucy. Remove skillet from oven and add shredded Gruyere on top of chicken thighs and garnish with parsley. Continue cooking for about 5-6 minutes until cheese is melted.
• Serve immediately with crusty bread to sop up he delicious onions.

Notes

• Pat That Chicken Dry: Before anything else, make sure to pat your chicken thighs dry with paper towels. This isn’t just busywork, y’all. It’s the secret to getting that skin to sear up nice and crispy! Excessive moisture is the enemy of a good sear, so the drier, the better.
• Sear With Care: Don’t rush the sear, darlin’! Giving each side of those chicken thighs some undivided attention in the skillet is what builds that foundation of flavor. So let ’em get golden and gorgeous  – you’ll thank yourself later.
• Go Low and Slow with the Oven: Once your chicken and onions are all cozy in the skillet, resist the urge to crank up the oven heat. A gentle and steady temperature allows the chicken to cook through without drying out, and it gives those flavors time to meld together.
• Let it Rest Before You Dig In: I know, when that skillet comes out of the oven bubbling and smelling like heaven, it’s tempting to dive right in. But giving your chicken a few minutes to rest on the countertop lets the juices redistribute so every bite is as juicy and flavorful as can be. It’s worth the wait boo, I promise!

Nutrition

Calories: 702kcal | Carbohydrates: 7g | Protein: 46g | Fat: 53g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 262mg | Sodium: 1595mg | Potassium: 629mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1008IU | Vitamin C: 5mg | Calcium: 329mg | Iron: 2mg

The post French Onion Chicken appeared first on Grandbaby Cakes.

I just couldn’t keep this Rasta pasta recipe to myself, y’all! It ain’t just the eye-catching colors that make this Jamaican-rooted pasta dish stand out. The flavors? Honey, it’s like you’ve pulled up in the Caribbean to grab a meal! It’s full of peppers and chicken, and the jerk seasoning just ties everything up with a spicy (but not overwhelming) kick. When I tell you this Rasta pasta is good, I mean it’s REAL good!

The Heart & Soul Of Rasta Pasta

Cuisine Inspiration: Jamaican-Caribbean vibes
Primary Cooking Method: Stove top
Dietary Info: Omnivore! Contains chicken and dairy, but can be adapted for other diets
Key Flavor: Spicy and creamy with a vibrant jerk seasoning
Skill Level: Intermediate

Sweet Spots

• Best Way to Use Chicken: Got some chicken breasts just chillin’ in your freezer, wondering what their calling is? Well, this Jamaican Rasta Pasta recipe is the perfect opportunity to give them a new lease on life.
• Simple Ingredients: Aside from the jerk seasoning, which is a pantry must-have for adding that authentic Caribbean flavor, you’ll likely have everything else you need right at home.
• Texture That Talks: The pasta has an al dente bite, and it’s mixed with tender chicken and a slight crunch of peppers. The blend of textures is super satisfying.
• One-Skillet Dinner: Besides the pot you’ll need for boiling the pasta, this entire dish comes together in just one skillet. Talk about easy cleanup and straightforward cooking!

Ingredients to make Rasta Pasta

• Pasta: Personally, rigatoni is my go-to because it’s just perfect for scooping up and holding onto that delicious sauce. But penni and mostaccioli are also solid options!
• Vegetable Oil: For getting that sear on the chicken and sautéing those veggies.
• Chicken: Chicken breast keeps things lean, but if you’ve got some chicken thighs hanging around, feel free to use those instead. They’re juicier and won’t dry out from the cooking.
• Jerk Seasoning: This is where the Caribbean flavor comes in. If you’re up for it, you can make your own jerk seasoning!
• Onion and Bell Peppers: Grab a large yellow onion and a couple of large bell peppers (I love using a mix of colors for that beautiful Rasta vibe) and thinly slice ’em up to add some crunch and sweetness to the dish.
• Garlic: Don’t forget the minced garlic! It’s all about building those layers of flavor.
• Chopped Tomatoes: To bring a bit of acidity and freshness to the chicken rasta pasta.
• Thyme: For that herby punch!
• Chicken Stock: It’s gonna help create that saucy goodness.
• Half and Half: Brings everything together into a silky, spicy sauce. If you’re looking for a lighter option, milk can work in a pinch, but it definitely won’t be as creamy.

How to make Rasta Pasta

Step 1: boil the pasta

1. Add pasta to a large stockpot filled with salted boiling water.
2. Cook pasta until almost done. Before straining, reserve 1 cup of pasta water. Then, strain and set aside. 

Step 2: sear the chicken

1. Add oil to a large skillet and heat over medium-high heat. Sear chicken in two batches and season each with jerk seasoning, browning quickly on the outside but not cooking all the way through.
2. Remove the chicken from skillet and place on a plate.

Step 3: Cook the vegetables and add the chicken

1. Heat the remaining vegetable oil and add onions and peppers. Season with the remaining seasoning, and keep stirring the vegetables as they continue to cook. Reduce the heat a bit if they start to cook too quickly.
2. Cook until peppers and onions are soft and translucent with a little bit of caramelization and most of the moisture is cooked out. Add in garlic and thyme and cook for an additional minute.
3. Add in chopped tomatoes and scrape the bottom of the pan, removing all the browning from the bottom of the pan into the vegetables. Cook until all the moisture is gone.
4. Pour in chicken stock and return the chicken to the pan. Cover and cook until the chicken is fully cooked.

Step 4: Assemble The Rasta Pasta

1. Remove the lid and add half and half. Stir together, reduce heat to medium-low, and continue cooking until the sauce reduces and thickens a bit, coating everything.
2. Add in the cooked pasta. If the mixture becomes stodgy and the sauce has reduced too much, add a little pasta water to thin it out.
3. Stir and serve immediately!

Tips for making the best jamaican rasta pasta

1. Salt the Pasta Water Right: Y’all, seasoning your pasta water is KEY to flavorful rasta pasta. Aim for about 1 tablespoon of salt per 4 quarts of water. It may sound like a lot, but it’s gonna give your pasta a subtle flavor boost.
2. Go for Pasta’s Perfect Timing: Cook your pasta until it’s just shy of al dente. Why? Because it’s gonna keep cooking when you toss it with that sauce in the skillet. That way it won’t turn too mushy.
3. Sear Chicken with Care: When you’re browning your chicken, don’t cook it all the way through. Just focus on getting a nice sear on the outside. It’ll finish cooking in the sauce, keeping it tender and juicy.
4. Let the Flavors Come Together: After adding the pasta back to the skillet with your chicken, veggies and sauce, let it simmer for a bit. It helps all the flavors really develop.

Popular substitutions & additions

• Seafood Swap: For all my seafood lovers out there, swap out the chicken for salmon or shrimp. They make the dish feel a bit lighter while still being hella good! Just adjust your cooking times accordingly – shrimp cooks up quick, and salmon should be flaky and tender and not dry.
• Make it Vegan: If you wanna make this dish plant-based, just take out the chicken and swap in vegetable stock instead of chicken stock. Also, use coconut milk in place of half and half for creamy vibes. You might find you need a bit more pasta water to get the sauce just right, but the end result will be just as velvety.
• Use Leftovers: If you have leftover cooked chicken or even some jerk chicken from another meal, use it here boo. Just skip the initial searing step and add it in when you’re tossing everything together.
• Cheesy Delight: For those who can’t resist a bit of cheese, sprinkling some grated Parmesan over the finished dish adds a nice salty, nutty flavor. I mean, who doesn’t love a bit of cheese in their pasta?
• More Veggies: Feel free to get creative with whatever veggies you have on hand! Mushrooms, spinach, or even some sliced jalapeños for extra heat make great additions to this Jamaican rasta pasta.

What to serve with this rasta pasta recipe

• Bread: You can’t go wrong with a side of bread to sop up all that delicious sauce! Think warm, buttery garlic bread, fluffy biscuits, or soft dinner rolls.
• Veggies: To balance the richness of the dish, serve it with Balsamic glazed Brussels sprouts, southern-style green beans, or a simple medley of steamed vegetables.
• Salads: Whether it’s a simple garden salad dressed in a zesty vinaigrette or a more elaborate one featuring nuts, cheese, and fruits, a salad perfectly cuts through the richness of the pasta.
• Desserts: No meal is complete without a little somethin’ sweet! Could be a simple bread pudding, carrot cake bars, a slice of vinegar pie, or bananas foster bread pudding.

How to store & reheat Rasta Pasta

Store it in an airtight container in the fridge. This helps keep the pasta fresh. Just make sure it’s cooled down to room temp before you refrigerate to prevent bacteria from creeping up in there.

To reheat, pour the pasta into a skillet over medium heat. The sauce tends to thicken up after refrigerating so just stir in some extra sauce to thin it out some. Heat it gently, stirring frequently, until it’s just heated through. For a quick fix, you can just cover the pasta with a damp paper towel to keep it moist and zap it on the microwave until warm.

How long will Rasta Pasta last in the fridge?

Your rasta pasta will stay good to go in the fridge for up to 3-4 days. This makes it a great make-ahead meal for other busy weeknights or a leftover lunch option.

Can I freeze chicken rasta pasta?

Fo sho! Pop it in a freezer-safe container or a freezer bag, and it’ll keep for up to 2 months. Remember to let it thaw overnight in the fridge before reheating.

Frequently asked questions

My love for this Rasta Pasta goes deep. Sometimes I just want some Caribbean sunshine vibes in the kitchen without a ton of work. A sis can’t always be in Jamaica no matter how hard I try. Between the perfectly cooked pasta, those incredible textures from the veggies and chicken, and the jerk-infused sauce, it’s a dish that’s got it all. But don’t just take my word for it – get in dat kitchen and give it a go!

More Jamaican-inspired recipes

• The BEST Jamaican Jerk Chicken Recipe!
• Jamaican Brown Stew Chicken Recipe
• Ackee and Saltfish
• Curry Goat
• Curry Chicken

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Rasta Pasta

Bold, Caribbean flavors pop in this Jamaican-inspired Rasta pasta! With Jerk chicken, a creamy sauce, and bell peppers, this pasta recipe brings it!

Course Main Course

Cuisine Caribbean

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 496kcal

Author Jocelyn Delk Adams

Equipment

• large skillet
• Large Pot

Ingredients

• 8 ounces tube-shaped pasta penne, rigatoni, mostaccioli
• 2 tablespoons vegetable oil divided
• 1 pound chicken breast 1-inch dice
• 2 tablespoons jerk seasoning divided
• 1 large yellow onion thinly sliced
• 2 large or 3 medium bell peppers mixed colors, thinly sliced
• 2 garlic cloves minced
• 1 cup chopped tomatoes
• 3 sprigs thyme
• ¼ cup chicken stock
• ½ cup half and half

Instructions

• In a large stockpot, boil 4 quarts water with salt and cook pasta until almost done, about 6 minutes. Before straining, reserve 1 cup of pasta water. Strain and set aside.
• In a large skillet, add 1 tablespoon oil and heat over medium-high heat. Sear chicken in two batches and season each with ½ tablespoon jerk seasoning, browning quickly on the outside but not cooking all the way through about 4 minutes per batch. Remove the chicken from skillet and place on plate.
• Heat remaining 1 tablespoon vegetable oil and add onions and peppers. Season with remaining 1 tablespoon of seasoning. Keep stirring vegetables as they continue to cook and don’t burn (reduce heat a bit if they start to cook too quickly). Cook until peppers and onions are soft and translucent with a little bit of caramelization and most of the moisture is cooked out, about 8 minutes. Add in garlic and thyme and cook for an additional minute.
• Add in chopped tomatoes and scrape the bottom of the pan, removing all the browning from the bottom of the pan into the vegetables. Cook until all the moisture is gone, about 3 minutes.
• Pour in chicken stock and return the chicken to the pan. Cover and cook until chicken is fully cooked, about 5-6 minutes.
• Remove lid and add half and half. Stir together. Reduce heat to medium low and continue cooking until the sauce reduces and thickens a bit, coating everything, about 5-6 minutes. (If mixture becomes stodgy and the sauce has reduced too much, add a little pasta water to thin in out.) Stir in pasta and serve immediately.

Notes

• Salt the Pasta Water Right: Y’all, seasoning your pasta water is KEY to flavorful rasta pasta. Aim for about 1 tablespoon of salt per 4 quarts of water. It might sound like a lot, but it’s gonna give your pasta a subtle flavor boost.
• Go for Pasta’s Perfect Timing: Cook your pasta until it’s just shy of al dente. Why? Because it’s gonna keep cooking when you toss it with that heavenly sauce in the skillet. That way it won’t turn into a mushy mess.
• Sear Chicken with Care: When you’re browning your chicken, don’t cook it all the way through. Just focus on getting a nice sear on the outside. It’ll finish cooking in the sauce, keeping it tender and juicy.
• Let the Flavors Marry: After adding the pasta back to the skillet with your chicken, veggies and sauce, give it a little time to simmer together. A few extra minutes means every bite is infused with that spicy, creamy goodness.

Nutrition

Calories: 496kcal | Carbohydrates: 55g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 330mg | Potassium: 969mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3297IU | Vitamin C: 87mg | Calcium: 98mg | Iron: 3mg

The post Rasta Pasta appeared first on Grandbaby Cakes.

If there’s one thing I know like the back of my hand, it’s how to fry up some chicken. Just gimme a pound of chicken, a handful of spices, and some buttermilk, and I’ll cook you up something that’ll have you lickin’ your fingers clean. And this hot honey chicken recipe? Honey, it’s my pride and joy!

It’s got that perfect mix of sweet, spicy, and crunchy that just hooks you in. Plus, it’s versatile – you can fry it up old school or pop it in the air fryer for a lighter touch, but either way, you’re ending up with chicken tenders so juicy and flavorful, it’ll make your heart sing. If you’ve been hesitating to try your hand at homemade fried chicken, consider this your loving nudge to give it a go. Trust me boo, you won’t regret it!

The Heart & Soul Of Hot Honey Chicken

Cuisine Inspiration: Southern American, babes!
Primary Cooking Method: Frying
Dietary Info: Poultry-Based
Key Flavor: Savory, sweet n’ spicy
Skill Level: Beginner

Sweet Spots

• Comfort Food With A Capital C: I don’t know if it’s the tenderness of buttermilk-soaked chicken or the crunch, but there’s something about biting into a piece of this hot honey chicken that just feels like home.
• SO Crispy: What really sets these tenders apart is the crunch and the slight sweetness you get from that Cheerios coating. It’s revolutionary, y’all!
• Incredible Sauce: This golden, spicy, buttery delight is so good, you might just catch yourself making extra to keep in the fridge for, well, everything! I’m not just talking chicken – I mean everything from biscuits to your morning eggs.
• Options For Everyone: Not everyone can handle the heat, and that’s a-okay! You’ll add the hot honey sauce after frying, so you can easily serve up some simple, spiced buttermilk chicken for those who wanna keep things mild.
• Easy Cookin’: If the thought of frying chicken sounds daunting, fear not! This recipe breaks it down into easy, manageable steps. With a little patience and some hot oil, you’ll be frying up these tenders like a pro.

Ingredients to make Hot Honey Chicken

• Chicken Breast Tenderloins: You’ll want to get fresh, lean, and mean tenderloins. These are just perfect for grabbin’ with your fingers and dunkin’ into that heavenly sauce.
• Buttermilk: This is what adds an incredible tang and makes your chicken oh-so-tender. The acid in buttermilk works wonders, y’all.
• Honey Nut Cheerios Cereal, finely crushed: Whenever I say I coat my tenders with Cheerios, people give me a funny look and say, “Cheerios? Whatcha mean?” But trust me, it’s my secret ingredient! It adds a hint of sweetness and a LOT of crunch, which is absolutely key for any fried chicken worth its salt.
• All-Purpose Flour: Helps bind everything together, creating that perfect crust.
• Lawry’s Seasoned Salt: This is your foundation, bringing a rich, savory flavor to the mix.
• Sweet Paprika: Adds a sweet, mild heat and gorgeous color.
• Freshly Ground Black Pepper: For that essential, spicy kick!
• Garlic Powder: Because, let’s be honest, garlic is always the answer when it comes to adding flavor.
• Whole Milk: Here’s another ace up my sleeve. I splash a bit of milk into the dredge, and it works like a charm to create those extra little crumbs, giving our chicken that extra crispy, crunchy coating.
• Vegetable Oil: For frying the tenders.
• Hot Sauce: This is where the “hot” in hot honey fried chicken comes from. I use Frank’s OG cayenne pepper hot sauce for that classic kick but feel free to use your favorite one.
• Honey: It balances out the spiciness with its smooth, rich sweetness.
• Salted Butter: Melts into our sauce, adding a silky, rich finish that makes this sauce downright addictive!

How to make Hot Honey Chicken

I’m gonna show you how to fry this hot honey chicken to crispy perfection first. We’ll get that oil hot and those tenders golden! Then, for those who like it lighter, I’ll share how to nail this recipe in the air fryer. Same great taste, less oil. Whichever cooking method you choose, you’re in for a treat!

Step 1: marinate the chicken and mix the coating ingredients

1. Submerge the chicken in a large bowl with buttermilk.
2. Cover it, and refrigerate for at least 2 hours or up to 8 hours.
3. Add the cereal, flour, seasoned salt, paprika, pepper, and garlic powder to a large zip-top bag once you’re ready to fry.
4. Mix until well combined. Then, drizzle in milk and mix well again. Little clumps will appear.

step 2: coat the chicken and fry it

1. Lift the chicken out of the buttermilk using tongs, letting excess drip back into the bowl, then place it in the bag of seasoned flour, thoroughly coating each piece of chicken.
2. Transfer to a large rimmed baking sheet and repeat with the remaining chicken. Let sit until the coating has set.
3. Heat the oil in a deep fryer or a large, deep skillet. Carefully place the coated tenders in the hot oil and fry until golden brown and cooked through. The internal temperature should reach 165°F when checked with a food thermometer.
4. Remove the tenders from the oil once fried and let them drain on a wire rack set over a baking sheet.

step 3: mix the hot honey sauce and coat the chicken with it

1. Add hot sauce, honey, and butter to a small saucepan and heat over medium, until the butter has melted.
2. Transfer the tenders to a large bowl and toss with half the sauce until completely coated, and serve immediately.

Now, making these Hot Honey Chicken tenders in the air fryer is a breeze, and it follows the same steps we talked about above. The only twist? The air fryer! Here’s that you wanna do after you coat your tenders:

1. Preheat your air-fryer.
2. Spray both sides of tenders with nonstick cooking spray.
3. Place in air-fryer and cook on 400F.
4. Transfer to a clean, large rimmed baking sheet and repeat with the remaining chicken.

Simple as pie! And hey, if you’re the type who likes to see things in action, I had a blast showing off this recipe on the TODAY Show not too long ago. So, if you’re curious to see how it all went down, I’ve got you covered – just click on here to watch the video and follow along with me. It’s like having me right there in your kitchen!

Tips for making the best hot honey chicken tenders

1. Taste-Test That Sauce: Before you go drizzling that hot honey sauce all over your chicken, give it a little taste test. That way you can always adjust the spice to make sure it’s just right for everyone at your table.
2. Honey Slide Trick: When you’re measuring out your honey for the sauce, try spraying your measuring cup with nonstick cooking spray first. This ensures that all that sticky sweetness pours out easily, leaving no honey behind and making clean-up a breeze.
3. Avoid Overcrowding: Resist the temptation to cram too many tenders in at once! Whether you’re frying or air frying, overcrowding leads to uneven cooking, resulting in less crispy tenders.
4. Use a Thermometer: Don’t guess if your oil is ready for frying – use a thermometer to know for sure. Your oil should be at a steady 350°F for that ideal fry, keeping your hot honey chicken tenders crispy on the outside and juicy on the inside.
5. Fry Station Setup: Start with your ready-to-cook chicken on the left, your deep fryer or large skillet in the middle, and then a cooling rack set over a baking sheet lined with parchment paper on the right. This assembly line approach keeps things moving smoothly!

Popular substitutions & additions

• Make Your Own Buttermilk: If you open the fridge and realize you’re fresh out of buttermilk, don’t even worry about making a store run! Just grab some milk and mix in a tablespoon of lemon juice or vinegar. Let it sit until it gets a little thick, and boom, homemade buttermilk.
• Switch Up the Cereal: Whether it’s Cornflakes or Frosted Flakes, as long as it’s got that crunch and a hint of sweetness, you’re golden.
• Amp Up the Garlic: For those of y’all who think there’s no such thing as too much garlic, I’m with you! Swap the garlic powder for some finely minced garlic to give that coating an extra kick. It’ll add a fresh depth of flavor to this hot honey chicken recipe.
• Add a Squeeze of Lemon: Give that hot honey sauce a little zing with a squeeze of fresh lemon juice. It cuts through the sweetness and spice just right!
• Dive into Different Sauces: Once you’ve nailed this hot honey vibe, don’t be shy about playin’ around with other sauces. Dip those crispy tenders in some BBQ, ranch, or buffalo sauce, and see which one you like the most.

What to serve with this hot honey chicken recipe

• Mashed Potatoes: Whip up some creamy garlic mashed potatoes, sour cream mashed potatoes, or mashed sweet potatoes for mixing with the hot honey sauce.
• Beans or Peas: Choose your adventure – Southern baked beans, crisp green beans, or homey black-eyed peas. Each one brings something special to the plate.
• Mac n’ Cheese: You can’t go wrong here. Go classic with Velveeta mac, get really Southern with baked mac, or throw in some extra cheese for a white cheddar mac. It’s mac n’ cheese – it’s all good.
• Greens: Sauté some collard or mustard greens. A little bacon or onion in there? Yes, please! They add a nice, peppery kick.
• Biscuits: Buttermilk biscuits are your friend here, ready to scoop up that lovely extra hot honey sauce. Cheddar or honey biscuits? Even better.

How to store & reheat Hot Honey Chicken

After enjoying that finger-lickin’ good Hot Honey Chicken, let any leftovers cool before you tuck them away. Place them in an airtight container and pop them in the fridge. And about that extra hot honey sauce? Keep it in a separate container in the fridge, too. It’s perfect for round two of dipping action.

When you’re ready for more, you’ve got options. You can heat a skillet on the stove over medium heat for a crisp exterior, or zap the tenders in the microwave if you’re in a hurry. And remember, that extra sauce might thicken up a bit in the fridge, so give it a quick warm-up in the microwave or let it come to room temperature for easier drizzling and dipping.

How long will Hot Honey Chicken last in the fridge?

In the fridge, your delicious hot honey fried chicken and that extra sauce will keep for up to 4 days. Just make sure they’re stored properly, and you’re all set for a repeat!

Can I freeze hot honey fried chicken?

Yes, you can freeze this chicken! Cool the tenders completely, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months.

Frequently asked questions

Can I bake this recipe?
Absolutely, baby! Just preheat your oven to 400°F, place the coated chicken on a baking sheet, and give them a good spray with some oil to help them crisp up. Bake until they’re golden brown and cooked through, about 20-25 minutes.

How spicy is the chicken?
The sauce does pack a flavorful punch with a nice balance between sweet and spicy, but don’t worry, it’s not gonna set your mouth on fire. Perfect for those who like a bit of spice without the burn.

Why is my fried chicken soggy?
Soggy fried chicken often comes down to a couple of factors: oil temperature and overcrowding. If your oil isn’t hot enough, the chicken absorbs more oil than it should, making it soggy. Also, crowding the pan can lower the oil’s temperature and steam the chicken instead of frying it.

If you’ve got a soft spot for hot honey, then this Hot Honey Chicken is gonna feel like a real treat! From its crunchy coating to that delicious sauce, it’s a comforting meal that just begs to be enjoyed again and again. So go ahead and fry it, y’all! Or just air fry it. Either way, it tastes ah-mazing.

More fried chicken recipes

• Ultimate Nashville Hot Chicken Recipe
• Buttermilk Fried Chicken Recipe
• Big Mama’s Fried Chicken Recipe
• Chicken Fried Steak
• Chicken Fried Chicken

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Hot Honey Chicken

This Hot Honey Chicken is Crispy with a capital C! With a sweet and spicy honey glaze that'll have you eaten way past the full point!

Course Main Course

Cuisine Cajun/Creole, south, Southern

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 1719kcal

Author Jocelyn Delk Adams

Equipment

• small saucepan
• Deep Fryer Pot
• Meat thermometer

Ingredients

For the Chicken Tenders:

• 1 ½ pounds chicken breast tenderloins
• 2 cups well-shaken buttermilk
• 1 ½ cups finely crushed Honey Nut Cheerios cereal
• 1 cup all-purpose flour
• 3 tablespoons Lawry’s seasoned salt
• 2 teaspoons sweet paprika
• 2 teaspoons freshly ground black pepper
• ½ teaspoon garlic powder
• 2 teaspoons whole milk
• 4 cups vegetable oil

For the Hot Honey Sauce:

• ½ cup hot sauce such as Frank’s
• ½ cup honey
• 4 tablespoons salted butter

Instructions

• In large bowl, submerge chicken in buttermilk, cover it, and refrigerate for at least 2 hours or up to 8 hours.
• When ready to fry, in large zip-top bag combine cereal, flour, seasoned salt, paprika, pepper, and garlic powder and mix until well combined. Drizzle in milk and mix well. Little clumps will appear.
• Using tongs, lift the chicken out of the buttermilk, letting excess drip back into the bowl, then place it in the bag of seasoned flour, thoroughly coating each piece of chicken. Transfer to a large rimmed baking sheet and repeat with the remaining chicken. Let sit until the coating has set, 10-15 minutes.
• Heat the oil in a deep fryer or a large, deep skillet to about 350°F. Carefully place the coated tenders in the hot oil and fry for about 4-5 minutes or until golden brown and cooked through. The internal temperature should reach 165°F when checked with a food thermometer.
• Once fried, remove the tenders from the oil and let them drain on a wire rack set over a baking sheet.
• In a small saucepan, combine hot sauce, honey, and butter and heat over medium, until the butter has melted.
• Once you’ve fried all the tenders, transfer them to a large bowl and toss with half the sauce until completely coated, and serve immediately.

Notes

• Taste-Test That Sauce: Before you go drizzling that hot honey sauce all over your chicken, give it a little taste test. That way you can always adjust the spice to make sure it’s just right for everyone at your table.
• Honey Slide Trick: When you’re measuring out your honey for the sauce, try spraying your measuring cup with nonstick cooking spray first. This ensures that all that sticky sweetness pours out easily, leaving no honey behind and making clean-up a breeze.
• Avoid Overcrowding: Resist the temptation to cram too many tenders in at once! Whether you’re frying or air frying, overcrowding leads to uneven cooking, resulting in less crispy tenders.
• Use a Thermometer: Don’t guess if your oil is ready for frying – use a thermometer to know for sure. Your oil should be at a steady 350°F for that ideal fry, keeping your hot honey chicken tenders crispy on the outside and juicy on the inside.
• Fry Station Setup: Start with your ready-to-cook chicken on the left, your deep fryer or large skillet in the middle, and then a cooling rack set over a baking sheet lined with parchment paper on the right. This assembly line approach keeps things moving smoothly!

Nutrition

Calories: 1719kcal | Carbohydrates: 48g | Protein: 30g | Fat: 159g | Saturated Fat: 29g | Polyunsaturated Fat: 85g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 4321mg | Potassium: 659mg | Fiber: 2g | Sugar: 28g | Vitamin A: 940IU | Vitamin C: 18mg | Calcium: 134mg | Iron: 3mg

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