What do you get when the tastes of Africa, France, Spain and the Caribbean meet up with Southern hospitality? You get the big flavors of Lowcountry cooking – and they are something to be savored.
The coastal plain that runs from South Carolina into Georgia is known as the Lowcountry, and it’s home to great Southern charm and great Southern cooking.
These recipes, like the ones showcased at the National Chicken Council/ U.S. Poultry & Egg Association Food Media Seminar in Charleston, SC, match up the big Lowcountry flavors with versatile chicken to make lip-smacking dishes you can bring to your table any day of the week.
For more recipes with big flavor, visit www.eatchicken.com.
Buttermilk Fried Chicken
2/3 cup flour
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup buttermilk
1 whole broiler-fryer chicken, cut into 8 pieces
1/2 cup vegetable oil
In large paper bag, combine flour, black pepper, cayenne pepper and salt. Pour buttermilk into bowl or shallow dish. Dip each chicken piece in buttermilk and then place into paper bag. Shake bag to coat chicken evenly with flour. Remove chicken to wire rack and let dry 15 minutes.
In large, deep frying pan, warm vegetable oil over medium heat. Test oil temperature by placing a drop of water in pan; when it sizzles, pan and oil are hot enough. Place dark meat chicken pieces in the center of the pan and place other pieces around the perimeter. Cook chicken to brown on both sides for a minute or two. Reduce heat to medium-low, cover pan and cook chicken for 10 minutes. Turn chicken pieces over and cook 10 minutes more.
Uncover pan, increase heat to high and fry for one additional minute. Remove chicken to paper towels to drain.
2 pounds chicken parts, breast and thigh, boneless and skinless, cut into chunks
8 tablespoons vegetable oil, divided
6 ounces Andouille sausage, cut into chunks
4 tablespoons flour
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 clove garlic, minced
2 cups chicken stock
1 tablespoon Cajun seasoning mix
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped green onions
4 to 6 cups cooked rice
In large shallow pan or Dutch oven, warm 4 tablespoons vegetable oil. Add chicken and cook over medium heat to brown. Add sausage and sautè with chicken. Remove chicken and sausage from pot, place on plate to cool and set aside.
In same pan, warm remaining 4 tablespoons vegetable oil. Add flour and cook over medium low heat until flour is dark brown. Stir in onions, celery and green pepper. Add garlic, stirring continuously. Cook vegetables until soft, about 8 minutes. Return chicken and sausage to pan, continuing to stir. Gradually stir in broth and bring to a boil.
Reduce heat to medium-low, cover pan or pot and simmer for one hour. Add Cajun seasoning mix, salt and black pepper. Add green onions and cook additional 10 minutes.
Serve Chicken Gumbo over rice.
Chicken and Sweet Potato-Orange Dumplings
1 whole chicken, cut into parts
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon canola oil
1/2 cup white wine
8 cups low-sodium chicken broth
2 bay leaves
1 onion, chopped
2/3 cup chopped carrots
1/3 cup chopped celery
1/2 cup chopped parsley
1 large sweet potato, peeled and diced
1 cup flour
1 egg, beaten
1 teaspoon olive oil
1 tablespoon plus one teaspoon orange zest
Sprinkle salt and pepper on chicken. In heavy stockpot or Dutch oven, warm oil over medium-high heat. Place chicken pieces in oil and cook, turning, until golden brown, about 3 to 5 minutes per side. Remove to plate and reserve.
Pour wine into pot and scrape brown bits from bottom of pan. Cook wine over medium heat to reduce by one-half, about 3 minutes. Add chicken broth, bay leaves, onion, carrots, celery and chicken pieces. Cover and bring to low boil. Uncover, turn heat to low and simmer gently until chicken is cooked, about 40 minutes.
While soup cooks, prepare dumplings by steaming sweet potato pieces until soft, in microwave or by boiling over low heat. Transfer potato pieces to large bowl; mash to puree with whisk or wooden spoon. Cool. Add flour, egg, olive oil and orange zest and mix thoroughly until the dough comes together in a ball. Using a rolling pin, roll dough on floured surface to 1/8-inch thickness. Cut into strips that are 3/4 inches wide and 2 inches long.
Remove chicken to plate and let cool. Shred cooled chicken to bite-size pieces and return to pot. Reduce heat to low and add dumplings to the soup mixture. Simmer until cooked through, about 5 to 8 minutes. (Freeze any unneeded dumplings between sheets of waxed paper in airtight container.)
Serve in large bowls, garnished with parsley.
Source: National Chicken Council
Courtesy of Family Features