Southern Style Chicken from Quick & Kosher

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ra_mom ↓

Thu, Aug 06 2009, 9:58 am

Do you make the Southern Style Chicken recipe from Quick & Kosher?
If you do, what spice do you use for the McCormick Fried Chicken Seasoning?
I cannot find it anywhere, not even online.
I made this recipe using 1 Tbsp of a combination of salt, garlic powder, dry mustard, salt, black pepper, etc.
It was delicious, but I'd like to know what others do.

↑ ra_mom ↓

Sat, Aug 08 2009, 7:21 pm

I guess I am the only one that makes this recipe?

rachie

Sat, Aug 08 2009, 9:46 pm

I use the rotisserie seasoning (mccormick). it is very good. I don't necessarily always use the Q&K recipe but it is very good mixed w breadcrumbs and dipped in an egg or mayo and baked in the oven

greeneyes

Sun, Aug 09 2009, 6:58 am

I use a bit of seasoned salt instead. I also looked for the fried chicken seasoning in several stores before finally giving up.

discover ↓

Sun, Aug 09 2009, 6:20 pm

Ra_mom, have you checked in stores like Pathmark or Shoprite?

↑ ra_mom ↓

Sun, Aug 09 2009, 6:21 pm

colorful! wrote:

Ra_mom, have you checked in stores like Pathmark or Shoprite?

Yes!

↑ discover

Sun, Aug 09 2009, 6:50 pm

ra_mom wrote:

colorful! wrote:

Ra_mom, have you checked in stores like Pathmark or Shoprite?

Yes!

Hmmm...Well, is it possible the recipe refers to a seasoning mix, rather than a spice? Like this one http://www.mccormick.com/Produ.....aspx?

↑ ra_mom ↓

Sun, Aug 09 2009, 6:58 pm

colorful! wrote:

ra_mom wrote:

colorful! wrote:

Ra_mom, have you checked in stores like Pathmark or Shoprite?

Yes!

Hmmm...Well, is it possible the recipe refers to a seasoning mix, rather than a spice? Like this one http://www.mccormick.com/Produ.....aspx?

Nope, but thanks! Smile

It calls for a tablespoon of a seasoning spice mix. And the recipe uses flavored breadcrumbs as well.

↑ ra_mom ↓

Thu, Sep 10 2009, 6:26 am

I made this seasoning mix yesterday for last night's chicken, based on a Ketucky fried chicken seasoning mix I saw on recipezaar.

• 1 tsp salt
• 2 tsp pepper
• 4 tsp paprika or curry powder
• 1/4 tsp garlic
• 1 tsp mustard powder
• 1 tsp thyme
• 1 tsp basil
• 1/4 tsp oregano

I think that next time I would leave out the salt, as the Dijon mustard in the Southern Style Chicken has enough already.
The chicken came out really delishes!

wtvr ↓

Fri, Sep 11 2009, 9:41 am

Is this for once recipe of chicke? Or do you make it, and them use one tbsp of mix?

↑ ra_mom ↓

Fri, Sep 11 2009, 2:28 pm

wtvr wrote:

Is this for once recipe of chicke? Or do you make it, and them use one tbsp of mix?

This recipe makes a full small spice jar of seasoning.
I used only 1 Tbsp of the mix for 1 chicken recipe.
If you need the chicken recipe, let me know.

↑ wtvr ↓

Sat, Sep 12 2009, 8:49 pm

I have the cookbook, but thanks.

I was quadrupling the recipe, and started on your spice mix, doing it times 4, when I realized that that was silly. I didn't really bother reading it through before I started, or I wouldn've realized that the measurements added up to way more than 1 tblp needed for the chicken!

↑ ra_mom ↓

Sat, Sep 12 2009, 8:55 pm

How did it come out? Did you leave out the salt at the end?

↑ wtvr

Sat, Sep 12 2009, 9:04 pm

I put in just 1 tsp of salt. I actually didn't get a chance to taste it, but pple told me it was really good.

And DH finished his whole piece, which is a big deal!

chatouli ↓

Thu, Oct 29 2009, 7:15 am

Can someone please post this recipe? I don't have the cookbook but Southern Style Chicken sounds like a refreshing change from what I usually make!

Thanks in advance! Very Happy

↑ ra_mom ↓

Thu, Oct 29 2009, 7:18 am

chatouli wrote:

Can someone please post this recipe? I don't have the cookbook but Southern Style Chicken sounds like a refreshing change from what I usually make!

Thanks in advance! Very Happy

Here you go.
(Sorry, it's not typed up precisely how it's written in the cookbook, but this is the recipe.)

Southern Style Chicken
• 4 chicken bottoms, cut into 8 pieces, skin removed
• 1 Tbsp fried chicken seasoning
• 2 Tbsp light mayo
• 1 Tbsp Dijon mustard
• 3/4 cup regular or seasoned breadcrumbs (or corn flake crumbs)

Preheat oven to 375. Grease a 9x13 pan.
Combine seasoning, mayo and mustard in a medium bowl. Add skinless chicken pieces. Mix to combine, spreading mixture all over each piece of chicken.
Coat both sides of chicken with bread crumbs, and arrange in prepared pan. Spray with Pam.
Bake, uncovered, for 1 hour. Serve immediately.
(Tip: use a dry paper towel to pull of the skin in one fell swoop.
You don't have to use a chicken seasoning, you can just season the mayo/mustard combo with a bit of spices.)

Last edited by ra_mom on Mon, Dec 13 2010, 9:15 am; edited 2 times in total

↑ chatouli

Thu, Oct 29 2009, 8:29 am

Thank you very much!

Can I just use any chicken pieces or must I use only bottoms? (I have a cut up chicken in my freezer I'd like to use.) Also, will it be gross if I leave it up on my platta for Shabbos dinner? Thanks again.

↑ ra_mom ↓

Thu, Oct 29 2009, 8:33 am

chatouli wrote:

You can totally use chicken pieces. I think the actual recipe actually calls for 1 chicken, cut into 8ths.

sheindl

Thu, Dec 31 2009, 1:50 pm

I am making this tonight. I was wondering, does the original recipe call for chicken with skin or with the skin removed?

↑ ra_mom ↓

Thu, Dec 31 2009, 2:15 pm

sheindl wrote:

I am making this tonight. I was wondering, does the original recipe call for chicken with skin or with the skin removed?

Skin removed.

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