Southern Fried Chicken- Paula Dean

Ingredients

3 eggs

1/3 cup water

About 1 cup hot red pepper sauce (recommended: Texas Pete) I used about 2 Tbl- and it was just right for us!

2 cups self-rising flour

1 teaspoon pepper

House seasoning, recipe follows

1 (1 to 2 1/2-pound) chicken, cut into pieces- I used chicken tenderloins

Oil, for frying, preferably peanut oil

House Seasoning:- I made half a recipe of this and it was still a ton.  You just sprinkle it on your chicken.

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Directions

1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. (I also double dipped the chicken and did not need extra flour.)
2. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
3. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

1. Mix ingredients together and store in an airtight container for up to 6 months.

Broccoli Cheddar Chicken and Rice Casserole- Half Baked Harvest

THE RECIPE

broccoli cheddar chicken and rice casserole.

Broccoli Cheddar Chicken and Rice Casserole, kind of like broccoli cheddar soup meets cozy weeknight casserole...made in one pot in under an hour...healthy-ish, easy and delicious!

 prep time 15 minutes

 cook time 40 minutes

 total time 55 minutes

 servings 6

 calories 542 kcal

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• kosher salt and black pepper
• 1 yellow onion, chopped
• 3 carrots, chopped
• 1 pound boneless chicken breasts, cut into cubes
• 2 tablespoons salted butter
• 1 1/2 cups basmati or jasmine rice
• 1/2 cup dry orzo pasta (use gluten free, if needed)
• 2 tablespoon fresh thyme leaves, plus more for topping
• 3 1/2 cups low sodium chicken broth
• 3 cups broccoli florets, roughly chopped
• 2 bay leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper, more or less to taste
• zest of 1/2 a lemon
• 1/2 cup whole milk or canned coconut milk- I used cream
• 1 1/2 cups shredded sharp cheddar cheese

INSTRUCTIONS

1. 1. Preheat the oven to 425 degrees F. 

   2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the broccoli( I did not add the broccoli until the rice finished cooking- don't like over cooked broccoli), bay leaves, garlic powder, cayenne, and a large pinch each of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.

   3. Once the rice is cooked, stir in the lemon zest, milk, and 1/2 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top the casserole. 

   4. Transfer to the oven and bake 15-20 minutes,( I just warmed the cheese under the broiler 4 min) until the cheese is melted and just beginning to brown. Serve warm with additional thyme and fresh basil. 

RECIPE NOTES

To Make Ahead: Prepare the casserole through step 3. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed. 

To Freeze: Prepare the casserole through step 3. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed. 

Gluten Free Orzo: I love DeLallo brand gluten free orzo.