Appalachian Mountain Seasoning Recipes
APPALACHIAN MOUNTAIN CHICKEN
This is just plain old great fried chicken that also has super eye appeal. My little "chicken frying tricks" assure that the coating stays on and that the chicken will be juicy and tender. Prep time includes the first flour "marinade". Enjoy!
Provided by Bone Man
Categories Chicken
Time 1h40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Make up a batch of Appalachian Mountain Seasoning (my own recipe), Recipe #152980 -- the quick recipe is: 2 tablespoons dark brown sugar; 1 tablespoon dried oregano; 1 teaspoon ground roasted red chilies, without seeds (or plain ground red pepper); 1/4 teaspoon fennel seeds, freshly ground; 1/2 teaspoon garlic salt, and; 1/4 teaspoon file (pronounced FEE-lay) seasoning, OR, ground anise.
- Wipe the chicken dry with paper towels. Using a large brown paper bag, pour in 1 cup of the flour and "dust" the chicken parts, one or two at a time. Lay them out on a sheet of wax paper for about 1/2 an hour.
- Preheat your oven to 375-degrees F.
- In a large skillet, heat the Crisco to at least 375-degrees F. (A couple drops of water will "spackle" pretty hard at this temperature but the oil does not smoke.) DO NOT cut short on the amount of Crisco or your chicken will be greasy and dry! It must fry on the sides as it cooks in order to seal in the juices.
- Make up your "drench" in a low sided bowl by mixing the eggs, the buttermilk, and the water.
- Make up your "dredge" on a large plate by blending the Appalachian mountain seasoning, 2 cups of flour, and the salt.
- Drench each piece of chicken, shake off excess liquid, then dredge it in the flour blend. Lay it into the hot Crisco (It should begin frying immediately -- if not, your oil isn't hot enough).
- Drench and dredge only one piece of chicken at a time as you'll need to fry it up in two batches to maintain high oil temperature, and to not "crowd" the chicken in the skillet.
- Fry the chicken until it is golden brown on the bottom and then turn it (only once!), using tongs and not a fork. This should take about 8-10 minutes total, per batch. When it is golden brown on each side, lay it out on a baking pan (use one with sides). Cover the first batch with foil until the second batch is finished frying.
- When all the chicken has been fried, bake it on the lower-middle rack, UNCOVERED, for 40 minutes (375-degree F.).
- Allow the chicken to "rest" for 10 minutes prior to serving.
Nutrition Facts : Calories 3310.8, Fat 280.8, SaturatedFat 73.1, Cholesterol 469.4, Sodium 2764, Carbohydrate 99.6, Fiber 3.4, Sugar 4.5, Protein 96.1
APPALACHIAN MOUNTAIN SEASONING
You won't find this one anyplace else on the planet except right here on Recipe*zaar. Why? Because I invented it! It's for bumping up either chicken or pork and can be used as a "dredge", a seasoning, or, as a rub for smoking. I'm sort of a food anthropologist and I put a lot of research and testing into this one. The ingredients are traditional Appalachian fare, except that the smoked red chilis are more of a western invention. Still, we smoke the chilis around here nowadays so I didn't feel bad about using them and the smoke really adds to the overall quality of the spice. You can order these smoked red chilis online from various Albuquerque outlets. Also, the filé is nothing more than dried and ground sassafras tree leaves. We use sassafras a lot here in Appalachia and using the Cajun filé is a lot more convenient than drying and grinding your own leaves. See directions below for how to use it. Great flavor!
Provided by Bone Man
Categories Savory
Time 20m
Yield 3 tablespoons
Number Of Ingredients 6
Steps:
- Grind the ingredients until it becomes a greyish-white powder.
- Store in a closed container.
- When used as a "dredge" add 1 teaspoonful to each cup of flour. As a spice, just sprinkle it on to the raw chicken or pork before cooking/baking/frying. For smoking, just rub it on the meat.
Nutrition Facts : Calories 38.7, Fat 0.1, Sodium 4, Carbohydrate 9.8, Fiber 0.5, Sugar 8.9, Protein 0.2
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