Monthly Archives: October 2013

Baked Fried Chicken

3/4 cup buttermilk
1 tsp. simply organic poultry seasoning
1 (3-4 pound package) Springer Mountain chicken
1 cup fresh ground whole wheat flour
1 tbsp paprika
2 tsp seasoned salt
1/4 tsp pepper
1/4 cup melted butter

Combine buttermilk, poultry seasoning, and chicken in a large ziplock freezer bag. Seal and marinate in refrigerator for at least 8 hours, turning occasionally.

Preheat oven to 350F.

Remove chicken from marinade, discarding marinade. Combine whole wheat flour, paprika, salt, and pepper in a large ziplock freezer bag. Add chicken, a few pieces at a time, shaking bag to coat. Roll chicken in melted butter. Arrange chicken on a 15×10 inch jelly-roll pan lined with aluminum foil.

Bake at 350F for 1 hour or until golden. BakedFriedChicken

Cole Slaw

1/4 cup cider vinegar
2 tbsp sugar
1/4 cup mayonnaise
1/4 cup plain organic yogurt
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp celery seed (optional)
1 16oz. bag shredded cole slaw mix

Whisk in medium bowl: vinegar, sugar, and celery seed until blended. Add mayonnaise, salt, yogurt, and pepper; whisk until smooth. Stir in cole slaw mix until evenly coated. Chill until ready to serve. Stir and serve.

Chicken and Rice

1 bag cooked chicken from freezer
1 cup chicken broth from freezer
1 cup water
1 cup brown rice
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Polish sausage

In a large saucepan, bring broth and water to a boil. Add chicken, rice, salt, pepper, sliced Polish sausage, and garlic powder. Stir. Cover and simmer for 50 minutes without removing lid. Serve hot. chickenAndRice