Best 7 Chicken Georgia Recipes

ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM

Steps:

• For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken.
• For the chicken roulade: Preheat the oven to 400 degrees F.
• Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.
• Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper.
• Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
• Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.

GEORGIA CHICKEN WITH PEACH SAUCE

Steps:

• Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
• Heat oil in deep sided saute pan, until it is quite hot.
• Cook chicken, turning to brown evenly, about 3-5 minutes.
• Remove chicken to paper towel to drain.
• There should be 1 TBSP of oil in pan, if not, add a little more.
• Reduce heat to medium and whisk reserved peach and orange juices until smooth.
• Stir in remaining ingredients, bring to a boil, cook 3 minutes.
• Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
• Add peach slices and heat through.

GOOD OLE' DOWN HOME IN GEORGIA SOUTHERN FRIED CHICKEN

Steps:

• Place cut up chicken in a large bowl. Season with garlic powder, salt, and black pepper. Toss to coat. Add buttermilk, again tossing to coat. Set aside (you can cover and refrigerate overnight).
• Place lard and bacon grease into a large deep cast-iron skillet or dutch oven (you only need about an inch of melted oil). Set on stovetop over medium-high heat and get oil temperature to 350°F.
• Place flour into a plastic grocery bag. Shake excess buttermilk from a piece of chicken and place into bag of flour. Coat chicken with flour. (A simple method is to hold sides of bag and steadily and gently roll back and forth like cleaning a bowling ball.).
• Dip an edge of the floured piece into the lard; if it sizzles, it's ready. Begin to flour remaining pieces and carefully place them into the pan/dutch oven.
• Repeat until the pan is full or all pieces are used. (A whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). Cover pot with lid and simmer for 5-7 minutes.
• Turn chicken over, cover and simmer again for 5-7 minutes. Remove lid and continue cooking until cooked through, or internal temperature of chicken reaches 175°F.
• Transfer cooked pieces to a plate lined with paper towels or a baking rack with a towel underneath to catch the drippings. If desired, immediately give a light sprinkling of salt.

SPICY GEORGIA PEACH CHICKEN

Steps:

• Sprinkle chicken breasts with salt and pepper. Sauté in olive oil about 5 minutes per side, or until center of chicken is no longer pink. Remove from skillet; reserve. In same skillet, melt butter and brown sugar. Stir in dressing and mustard. Return chicken to pan with peaches; coat thoroughly with sauce and heat through. Serve immediately.

GEORGIA COUNTRY CAPTAIN CHICKEN

Steps:

• In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat.
• In large fry pan, place oil and heat to medium temperature.
• Add chicken and cook, turning, about 15 minutes or until brown on all sides.
• Remove chicken from pan and keep warm.
• In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown.
• Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme.
• In large baking dish, place chicken.
• Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken).
• Place in 375F.
• oven and cook about 45 minutes or until fork can be inserted in chicken with ease.
• Remove chicken and place on large serving platter with hot, fluffy rice.
• Stir currants into tomato mixture and spoon over rice.
• Sprinkle chicken with almonds and serve with chutney as an accompaniment.

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK ) RECIPE

Steps:

• Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender. Bone and shred chicken. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness. Remove and discard bay leaf. serve with cornbread

CHICKEN GEORGIA

Steps:

• 1. Season chicken with seasoning salt and let set about 15 minutes. Meanwhile, melt butter in frying pan. Saute mushrooms and onions/shallots; add salt and pepper. Cook about 10 minutes. Remove onions/mushrooms from pan and set aside. Add chicken to pan and cook about 10 minutes on each side (it won't take as long for chicken tenders). When chicken is done, cover chicken with onions/mushrooms. Top with cheese and let it melt on top of chicken mixture. If you have some of the liquid left in pan, spoon over chicken or dip some toasted French bread in it.