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Calabash Chicken Recipe

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This recipe for Calabash Chicken is from The Courter Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 chicken breast fillets, cut into strips
1/2 cup kosher salt
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
2 cups buttermilk
1 1/2 to 2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
Peanut oil (for frying)
Optional: Dipping Sauce
1 hidden valley ranch dressing mix , package
1 cup mayonnaise
1 cup milk
Directions:
Directions:
A day before frying, mix salt, sage and thyme together in a plastic bag.
Add chicken pieces and toss until they are evenly and lightly coated.
Refrigerate for 30 minutes.
Rinse chicken under running water and place in a shallow dish.
Pour buttermilk over chicken.
Cover dish with plastic wrap and refrigerate overnight.
The next day, combine flour, salt and pepper in another shallow dish.
Drain buttermilk from chicken pieces, but do not dry them. Dredge chicken in flour mixture. Heat a large, heavy skillet over high heat. Add 1 inch of peanut oil and heat until almost smoking.
Carefully place chicken in hot oil, leaving plenty of space between the pieces. Reduce heat to medium high and cook chicken for 8-10 minutes on each side, or until golden brown. Drain chicken on wire racks with paper towels underneath.
Dipping Sauce: Mix well all ingredients in a serving bowl. Let chill in the refrigerator prior to serving.
Personal Notes:
Personal Notes:
Chicken is delicious either hot or cold! Great for picnics.

 

 

 

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