Best Ever Fried Chicken

For the past two years the day after Christmas we make fried chicken and waffles for breakfast for all the family that sleeps over on Christmas night and it's a big hit. This recipe is fantastic. We are having work done on our kitchen this week so my oven and microwave are out of commission & I have been using my deep fryer more than I usually do & my boys couldn't be happier about it! Below is my recipe for fried chicken.. Hope you enjoy!

INGREDIENTS:

4 tbsp salt

3 tbsp fresh ground pepper

2 tbsp cayenne

2 tsp garlic powder

2 tsp onion powder

1 tsp dry mustard

2 cups flour

8 drumsticks, 8 thighs

4 cups buttermilk

Canola oil

Mix spices in one bowl adding half to flour in seperate bowl. With remaining spices rub chicken. Poke chicken with fork to aid in flavor absorption. Pour buttermilk over chicken to marinate overnight. When ready to cook dredge chicken in flour & spice mix. Add to oil heated to 360 degrees. Cook @ 15 minutes or until internal temperature reaches 165 degrees. 

Sausage Stuffed Mushrooms

Last night was a test run for an appetizer to serve for Christmas dinner and I am pleased to say we have a winner! These were the most AMAZING stuffed mushrooms I have ever had. Yay!!  I made some Parmesan roasted potatoes with it that are always easy and good. All you have to do is coat baking sheet with EVOO, salt, pepper and Parmesan and bake at 400 for 45 minutes.

 

SAUSAGE STUFFED MUSHROOMS

16 extra large mushroom caps, stems separated and chopped

5 TBSP EVOO

2 1/2 TBSP marsala wine

3/4 lb sweet Italian sausage

3/4 cup minced scallions- white & green part (6 leeks)

2 tsp minced garlic

1 tsp salt

1/2 tsp pepper

2/3 cup plain panko

5 ounces Mascarpone Italian cheese

1/3 cup grated Italian Parmesan

2 1/2 TBSP minced fresh parsley

 

Separate stems of mushrooms chop and set aside. Toss caps with 3 TBSP EVOO and Marsala wine.  Heat remaining EVOO and sauté sausage crumbling it as it cooks. After browning add chopped stems and stir for 3 min. Add in scallions, garlic, s & p, and cook another 3 min. Add panko and combine. Finally swirl in mascarpone until creamy. Take off the heat and add in Parmesan and parsley. Fill each cap generously and bake for 50 minutes at 325

 

Panko-Parmesan Chicken & Spring Green Risotto

Well I wont lie.. this was pretty labor intensive... between the prepping, measuring, ladling, stirring, dredging, blanching, ice-bathing all at the same (while helping kids with their homework I might add) was a bit tough but the final product was well worth it. The picture doesn't do it justice as you cant taste the leeks, fennel, Parmesan, Mascarpone, lemon ect but trust me when I say it was so good even my kids ate it!!

PARMESAN CHICKEN

6 boneless breasts, pounded 1/4 inch thick

1 cup flour

1 tsp salt

1/2 tsp pepper

2 eggs, whipped

1 1/4 cup seasoned panko breadcrumbs

1/2 cup grated Parmesan cheese

butter & EVOO

 

Combine flour S & P on plate. Combine breadcrumbs and Parmesan on another plate. Whisk eggs in bowl. PAY ATTN TO THIS ORDER!! I thought it was weird at first but I think it was the secret. 1) Dredge chicken in flour mixture. 2) Dip both sides of chicken in eggs 3) Dredge chicken in breadcrumb mixture. Pan fry in EVOO & Butter for @ 3 minutes per side.

 

SPRING GREEN RISOTTO

1 1/2 TBSP EVOO

1 1/2 TBSP butter

3 cups chopped leeks, white & green parts (2 leeks)

1 cup chopped fennel

1 1/2 cup Arborio rice

2/3 cup white wine

4-5 cups chicken broth

1 lb asparagus, sliced in 1.5 inch pieces

1 1/2 cup frozen defrosted peas

1 TBSP grated lemon peel (2 lemons)

2 TBSP fresh squeezed lemon juice

1/3 cup Italian mascarpone cheese

1/2 cup grated Italian Parmesan

3 tbsp. fresh chives

 

Heat butter & EVOO and sauté fennel and leeks @ 5-7 minutes in medium to large saucepan. Add rice and stir to coat in butter. Add wine and simmer until liquid is dissolved. Add chicken broth 1 cup at a time and frequently stirring, waiting for all to be absorbed before adding more. takes around 25-30 minutes before done with all 4 cups. Meanwhile blanch asparagus and peas 4-5 minutes and put in a ice bath. When risotto has been cooking around 15 minutes add in lemon zest, 2 tsp salt & 1 tsp pepper along with peas and asparagus to further their cooking. Continue adding stock until rice is soft and tender. Blend lemon juice, mascarpone and Parmesan cheese with chives and fold into risotto. You are good to go! You wont be disappointed!