Southern Living: Grilled and Fried Chicken

Good morning to all, and we hope you all have a great Labor Day!

The first recipe today is from my Mother, “ Ruthie.” We’ve posted it before, but we decided to do it once again, and have a little fun with it by doing a video, “You’d have to be a rooster…to get a better piece of chicken!”

We also did this to show everyone that Deb is doing just fine. So many have put her in their thoughts and prayers that we felt it would do everyone good to see that yes, Deb is doing fine so far. We’re going to whip this stuff through alternative treatments…Good Lord willing. Thank you all so much, because you’ve all been a great source of inspiration to Deb and I both!

This chicken is really good, and Deb has compliments on it every time she fries it up. Red came by yesterday to swap out trucks, and he “had just enough time to eat with us before he left out again.” Imagine that???

He absolutely loves it when his Mama does this chicken, so by saying this, I have a fact that I’d like to share with all the other parents of grown children that are out there.

NO, they do not ever truly leave home. Many is the time that you’ll still come home, and recognize one, or more, of your children simply by…their rear ends hanging out of your refrigerator door! I personally don’t ever see this one act EVER stopping.

The first thing I do when I happen upon this taking place is to grab my wallet just to make sure I can replace what they’re shoveling into their open mouths, but the Mama’s, man oh man, they just grin like possums eatin’ you know what! They just love to see their “babies” eat, and will tell you so quick! Mine does anyway!

After Red left, I said, “dern Deb, that boy can eat like a horse! How the heck can he eat SO much, but not put on a pound? Did he even leave us a dad-gum WING to split later on?” She just told me to leave that Baby alone. “BABY,” I exclaimed, “the man is 30 years old, and has a 4-year-old baby of his own.”

Then Deb flashed me that dern, “Don’t you think you might better shut up, and leave my baby alone now look,” and that’s exactly what I did…shut up! Years spent with your partner is a learning experience, wouldn’t you agree?

Anyway, Deb and I have one meal a week where we eat whatever our hearts desire, and this week, this was our choice. I gotta say that Deb’s Mac & Cheese ain’t too shabby either!

This is a very simple recipe, that also finds the end result being very good! Give it a try, I honestly believe that if you like fried chicken, then you’ll like it this way as well, and who knows, it could very well end up being your preferred style. I’ve seen stranger things happen.

Ruthie’s (You’d Have to be a Rooster to Get a Better Piece Chicken) Fried Chicken:

  • 1 cut up fryer
  • 1 pack of Original Shake & Bake chicken seasoning (measured)
  • Flour (measured out as well, to equal the amount in a pack of Shake & Bake seasoning)
    Salt and Pepper to taste

Mix equal amounts of Shake & Bake Original Chicken seasoning, and flour. Blend two together really well.

Salt and pepper your chicken, and then cover it with the flour and Shake & Bake. Now fry as you normally would any other fried chicken recipe. Deb likes to use a covered electric skillet. She claims it is easier to insure the chicken getting done through and through, plus she claims it keeps it really moist.

I don’t know about all that, BUT, I do know this chicken turns out excellent every time. The Shake & Bake really adds some good, good flavor. I know we all love it!

Barbequed Chicken…Oven Style:

  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cut up fryer
  • ½ cup butter or margarine, melted

Combine flour, paprika, salt and pepper; mix well. Dredge your chicken in the flour mixture. Pour butter into a 13x 9 inch pan. Arrange chicken in pan. Bake uncovered for 30 minutes on 350.

While waiting on chicken to cook the first 30 minutes you’ll make the barbeque sauce…(**see below)

**Barbeque Sauce:

  • ½ cup of ketchup
  • ½ medium onion, chopped
  • 2 tablespoons water
  • 1 teaspoon white vinegar
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon pepper

Mix all ingredients together, stirring well.

Now, remove chicken from oven and turn all pieces over. Spoon sauce over each piece, and then return to the oven and bake 30 more minutes, or until chicken is done.

Southern Living

Grilled Chicken with, are you ready for this…White Barbeque Sauce:

  • 1-2 cut up chickens
  • Salt and Pepper to taste

Arrange chicken in a shallow dish. Pour 1 cup of white sauce( see below), over chicken, turning over and over to coat. Cover and marinate in refrigerator for 8 hours, turning chicken once more.

Remove chicken from the sauce, discarding the sauce. Grill chicken over coals on your grill covered with your grill lid. Grill until done. Take up chicken. Add your remaining one cup of white barbeque sauce into a saucepan and heat up. Once heated pour over chicken and serve.

White Barbeque Sauce:

  • 1-12 cups mayonnaise
  • ½ cup cider vinegar
  • ¼ cup lemon juice
  • 2 tablespoons sugar
  • 2 tablespoons cracked pepper
  • 2 tablespoons white wine Worcestershire sauce

Combine all ingredients in a small bowl; stir with a wire whisk. Cover and chill. Makes 2 cups.
Southern Living

If you guys happened to miss AP’s Corner this past week it was posted at the bottom of our column “Our Starter Hive.” Go to that post, and AP’s writings started right below it on the same post…sorry, my bust for not separating the two. AP, once again is 92, and sharp as a dern tack.
He’s a great, great guy, and a true believer in just how great a Country we live in. Because of this, he tries to share as many thoughts and as much info as he possibly can. He is…a patriot! Check him out!

I’ll close by using the last paragraph from his last post. It is as follows…

PS…….new word is born, created by someone confused by all the candidates……..ELECTILE DYSFUNCTION, the inability to become aroused over any of the choices for President put forth by either party in the 2012 election……..AP.

We wish you all the very best in everything you do. God Bless and keep you. Deb says to tell you guys to keep a smile on your face, and one in your heart!

Dub and Deb

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3 Responses to Southern Living: Grilled and Fried Chicken

  1. Sandra says:

    Debbie eats croissants! My favorite. Looking great Deb. You and Dub are an inspiration to me. Looking through my herbal cookbooks to add to your bundle of new lifestyle menus.
    Have a wonderful Labor day readers. Treasure this countries memories and work hard to restore our nation. As Deb says keep a smile in you heart. And yes Dub I did enjoy.

  2. Sandra says:

    Granma’s chicken
    1 chicken cut to your choice
    buttermilk
    2 cups flour(or more) and salt and pepper
    Wash the chicken, cover with buttermilk, chill in fridge several hours
    or overnight.
    Oil for the deep fryer or iron skillet (which is best)
    This used to be lard and now is canola oil at our house

    Drain chicken and dredge in flour seasoned with salt and pepper. For thicker coating
    dredge twice. Bring oil to temp and add chicken pieces, dark chicken first skin side down, in one layer. Fry until golden brown and turn over and add a lid to skillet. When chicken is nearly done remove lid and crisp on both sides, remove and drain.
    Make gravy. Drain some of the drippings from the oil and add the last of flour
    from dredgeing and brown. Add two cups of water or canned stock. Simmer until thick. To make this Mama’s cream gravy add a cup of milk or a small can of evap
    milk at the end of cooking.
    Next day delicious meal for leftovers, put any leftover chicken pieces in the gravy
    add some water and simmer until hot through. Great with rice or mashed potatoes.
    The above recipe is also good the the deer hunting season coming up.
    Deer Steak.
    Cover deer steak with buttermilk, and add seasoned salt (a lot of seasoned salt.)
    Coat every piece. Refridgerate over night. Drain, dredge in flour, cook in hot oil. Drain.
    This is good with a brown gravy made from the drippings and also good with tomato gravy. And cathead biscuits! Never fail recipe. Buttermilk tenderizes and adds lavor.
    Fall is coming up and time to drag out the soups, stews and pot roasted meats. Will be a happy change from the awful hot weather fare we had for a long hot summer.

  3. Texas Gal says:

    Dub and Deb… Greetings again from Texas!

    Love this about the chicken! But especially interested in the John Mann “Heavy Alkaline” diet… rode the World Wide Web fenceline, and haven’t been able to find the feller…

    Can you give me a link? ASAP…

    Kudos to you, Dear Friend, for working with your Dear Deb, to help her get past the ‘bad dream’ of chemo, etc. It’s tough to do by yourself… Deb — give ol’ Dub a hug from me. (I’m sure not gonna hug him! ;-)

    Shalom, Texas Gal

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