Ingredients

• 2 or 3 Split Chicken Breasts or a Package of Boneless Breasts
• 1 Box of Stove Top Stuffing Mix (or other pre-seasoned stuffing mix)
• 1 Large Can whole cranberry sauce
• 2 Tbsp Honey

Directions

• Preheat oven to 375 degrees
• In a 9 X 12 baking dish, spread cooked stuffing mix.
• Arrange chicken on top of stuffing
• Mix cranberry sauce and honey together, spread over chicken and stoving
• Bake for about 35 to 40 minutes or until chicken is done.

Ingredients

• 1 Frying Chicken, cut up
• 1 Tbsp butter
• 1 Large Onion, thinly sliced
• 1 Cup sour cream
• 1 1/2 Tbsp Paprika
• 2 Tbsp Flour
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 1 Cup chicken Stock or one packet low salt chicken bullion
• 1/2 Cup Heavy Cream (milk can be substituted)

Directions

• Brown chicken in a frying pan using 1 Tbsp butter.  Remove and lay out in a single layer in a baking dish and spread onions evenly over the top of the chicken. 
• Mix Paprika, salt and pepper together. Season chicken and onions evenly by sprinkling the mixture from at least 8 inches above the dish.
• Cover with foil tightly and bake at 350 degrees for one hour.
• Remove chicken from the pan and keep hot in a foil covered dish in the oven.  Make sure to turn the oven off so the chicken doesn't continue to cook or dry out.
• In the baking pan, skim as much of the fat from the top of the chicken juice as possible and add 1 cup of chicken stock.  Using a fork or some other utensil, make sure to free any chicken drippings or stuck onions from the sides then transfer chicken drippings and onions to a medium sauce pan.
• Over medium heat, bring drippings to a simmer.
• In a separate bowl, beat sour cream with flour and heavy cream until mixed smooth.
• Turn sauce pan heat to low and slowly whisk in the sour cream mixture being careful not to bring it to a boil or the cream will curdle.  Simmer until the mixture starts to thicken (about 7 to 10 minutes).
• Place chicken on a bed of German dumplings then pour sauce and onions over everything.

Note

You can find the recipe for German Dumplings in our pasta section.  You can also substitute the dumplings for egg noodles or Spatzel.  

Buttermilk Fried Chicken

I'm not sure there is anyone who hates KFC chicken and if you ask yourself why, it's probably because their chicken tastes good all the way to the bone.  They get that effect because they pressure cook/fry their chicken so it forces the spices through the meat.  This recipe is a way of doing the same thing, without having to have a very expensive  industrial pressure fryer installed in your house.  We actually love this chicken more than KFC.
Prep Time:
1 day
Cook Time:
25 Minutes
Servings:
4
Submitted by:
Jacqui



Ingredients
1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1 1/2 tbsp Herbs De Provence (Penzey Spices)
2 cups cultured buttermilk
For the seasoned flour:
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying

Directions

1. In a large plastic bag, mix black pepper, salt, paprika and Herbs De Provence.  Add chicken pieces and coat each piece evenly then place in a large plastic container.  Carefully add buttermilk until the chicken is covered then store in your refrigerator for up to 24 hours.  
   
2. Halfway through marinating time, turn chicken to make sure buttermilk has penetrated all sides of the pieces.
   
3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
   
4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
   
5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
   
6. Turn chicken pieces and cook for another 10-15 minutes.
   
7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
   

Notes
If you have never used Herbs de Provence, you can find a pre-mixed version by Penzey Spices (or make your own using the following) which contains rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish Oregano, lavender, chervil and marjoram.