Best 2 Aunt Annes Best Chicken Recipes
**Aunt Anne's Best Chicken: A Culinary Delight for Every Occasion**
Indulge in the tantalizing flavors of Aunt Anne's Best Chicken, a collection of delectable recipes that promise to elevate your culinary skills and impress your taste buds. From the succulent and crispy Fried Chicken to the savory and aromatic Baked Chicken, this comprehensive guide offers a symphony of flavors to satisfy every palate. Whether you're hosting a family dinner, a casual get-together, or simply craving a comforting meal, Aunt Anne's Best Chicken has you covered. With detailed instructions, helpful tips, and a treasure trove of mouthwatering variations, this article will transform you into a chicken-cooking extraordinaire. Get ready to embark on a culinary journey that will leave you craving more!
**Fried Chicken:**
* Crispy and golden-brown exterior with juicy and tender meat
* Perfectly seasoned with a blend of herbs and spices
* Variations include Southern-fried chicken, Nashville hot chicken, and Korean fried chicken
**Baked Chicken:**
* Succulent and flavorful chicken cooked to perfection in the oven
* Marinated in a delightful blend of herbs, spices, and citrus
* Variations include roasted chicken, lemon-herb chicken, and honey-garlic chicken
**Other Delectable Chicken Recipes:**
* Chicken Pot Pie: A classic comfort food featuring tender chicken, vegetables, and a creamy sauce, encased in a flaky crust
* Chicken Teriyaki: Savory chicken coated in a sweet and tangy teriyaki glaze, perfect for a quick and easy meal
* Chicken Alfredo: A creamy and cheesy pasta dish featuring tender chicken, Alfredo sauce, and Parmesan cheese
AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE
This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
- In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
- Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
- In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
- Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.
ANNE'S CROCK POT CHICKEN
I don't remember where I got this recipe, but it's been a family favorite. The sauce is good over rice, noodles, or mashed potatoes.
Provided by lazyme
Categories Chicken
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken and pat dry.
- Brush with butter.
- Sprinkle with salt and pepper.
- Place in crock pot.
- Sprinkle with dry salad mix.
- Cover and cook on low for 5 to 6 hours.
- About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
- Cook until smooth. Pour over chicken in pot.
- Cover and cook for 30 minutes on low.
- Serve with sauce.
Tips:
- Use boneless, skinless chicken breasts or thighs for a leaner dish.
- If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts or thighs to an even thickness.
- Make sure the chicken is coated evenly in flour before frying.
- Fry the chicken in batches to avoid overcrowding the pan and ensure even cooking.
- Don't overcrowd the pan when frying the chicken. This will cause the chicken to steam rather than fry.
- Cook the chicken until it is golden brown and crispy on the outside and cooked through on the inside.
- Serve the chicken with your favorite sides, such as mashed potatoes, green beans, or coleslaw.
Conclusion:
Aunt Anne's Best Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy on the outside and tender and juicy on the inside, and the flavorful breading adds a delicious touch. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit.
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