Better Than Grannys Maple Fried Chicken Recipes

Chicken was on sale this week $.29 / pound for leg quarters. After I did the butchers job, separating legs from thighs, cut off the backs and tails, removed all the extra fat, I still had a little over $3.00 in 12 legs and 12 thighs. I bought so much 'cause it's Sunday and I'm cookin' for the week. I've been hankerin' for Fried Chicken so I figured I'd have another shot at it. I had some fried chicken tenders at the Super Bowl party at my local watering hole that were great and REAL moist. When I asked Charlie (head chef) how he did it, he told me that he always brines chicken prior to frying it. 6 months later I'm trying it. I looked all over my favorite web sites for different brines and found that the common denominators were; water, salt, vinegar, sweet, and spices. Lookin' around the galley for available stuff, I came up with this recipe. I took half the chicken and made it according to my Fried Chicken recipe, letting it soak in buttermilk with a little chipotle tabasco in it for a little bite. Then, I created the other marinade (recipe shown below), which is really a brine. Let both soak in the refrigerator for about 8 hours. Cooking the buttermilk batch, the smell was of normal fried chicken. The brined version smelled of the vinegar and I was concerned that the vinegar might give it an off flavor. Boy, was I wrong. Now, don't get me wrong, the buttermilk chicken was good, but, the brined chicken was GREAT. The smell of the vinegar while cooking must have been the vinegar cooking out. This brined version was more moist with a better sense of the flavors that were in the brine, especially the maple syrup. And, the Cajun Spice flavors of the Butt Kickin' Blacken really come through. Now you could say that it was just me talking about something that I made, but I had a buddy over tonight. A Southern buddy. Even he liked my version better than the buttermilk, even though the buttermilk version tasted just like his Granny used to make. So I guess it's a keeper and I figured I'd write it down before I forgot what I did. I can't even think of anything that I'd do different. Butt Kickin' Blacken contains neither slat nor sugar, and can be purchased at http://www.capnrons.com/index.html?id=RZMFC

Provided by Capn Ron

Categories     Chicken

Time 55m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 14

• Ingredients

Nutrition Facts : Calories 1347.6, Fat 107.7, SaturatedFat 19.3, Cholesterol 217.6, Sodium 3710.3, Carbohydrate 42.1, Fiber 1.4, Sugar 8.5, Protein 51.1

Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

Provided by CANDY WOO LI

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 530.6 calories, Carbohydrate 32.5 g, Cholesterol 121 mg, Fat 29.3 g, Fiber 0.7 g, Protein 32.4 g, SaturatedFat 4.8 g, Sodium 595.6 mg, Sugar 0.7 g

When it comes to the title "Granny", I say it's got to be good. My Granny was an excellent cook. She made the best fried chicken without alot of nonsense ingredients. I say that it don't get no better than this!

Provided by Chef Mommie

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

• Ingredients