SOURCE: National Chicken Council

May 02, 2011 05:00 ET

Flavor Up With Down Home Cookin'

MISSION, KS--(Marketwire - May 2, 2011) - (Family Features) What do you get when the tastes of Africa, France, Spain and the Caribbean meet up with Southern hospitality? You get the big flavors of Lowcountry cooking -- and they are something to be savored.

The coastal plain that runs from South Carolina into Georgia is known as the Lowcountry, and it's home to great Southern charm and great Southern cooking.

These recipes, like the ones showcased at the National Chicken Council/ U.S. Poultry & Egg Association Food Media Seminar in Charleston, SC, match up the big Lowcountry flavors with versatile chicken to make lip-smacking dishes you can bring to your table any day of the week.

For more recipes with big flavor, visit

Buttermilk Fried Chicken
Serves 4
2/3cup flour
1/2teaspoon black pepper
1/8teaspoon cayenne pepper
1/2teaspoon salt
1cup buttermilk
1whole broiler-fryer chicken, cut into 8 pieces
1/2cup vegetable oil

In large paper bag, combine flour, black pepper, cayenne pepper and salt. Pour buttermilk into bowl or shallow dish. Dip each chicken piece in buttermilk and then place into paper bag. Shake bag to coat chicken evenly with flour. Remove chicken to wire rack and let dry 15 minutes.

In large, deep frying pan, warm vegetable oil over medium heat. Test oil temperature by placing a drop of water in pan; when it sizzles, pan and oil are hot enough. Place dark meat chicken pieces in the center of the pan and place other pieces around the perimeter. Cook chicken to brown on both sides for a minute or two. Reduce heat to medium-low, cover pan and cook chicken for 10 minutes. Turn chicken pieces over and cook 10 minutes more.

Uncover pan, increase heat to high and fry for one additional minute. Remove chicken to paper towels to drain.

Chicken Gumbo
Serves 4
2pounds chicken parts, breast and thigh, boneless and skinless, cut into chunks
8tablespoons vegetable oil, divided
6ounces Andouille sausage, cut into chunks
4tablespoons flour
1cup diced onion
1/2cup diced celery
1/2cup diced green pepper
1clove garlic, minced
2cups chicken stock
1tablespoon Cajun seasoning mix
1/2teaspoon salt
1/2teaspoon black pepper
1/2cup chopped green onions
4to 6 cups cooked rice

In large shallow pan or Dutch oven, warm 4 tablespoons vegetable oil. Add chicken and cook over medium heat to brown. Add sausage and sauté with chicken. Remove chicken and sausage from pot, place on plate to cool and set aside.

In same pan, warm remaining 4 tablespoons vegetable oil. Add flour and cook over medium low heat until flour is dark brown. Stir in onions, celery and green pepper. Add garlic, stirring continuously. Cook vegetables until soft, about 8 minutes. Return chicken and sausage to pan, continuing to stir. Gradually stir in broth and bring to a boil.

Reduce heat to medium-low, cover pan or pot and simmer for one hour. Add Cajun seasoning mix, salt and black pepper. Add green onions and cook additional 10 minutes.

Serve Chicken Gumbo over rice.

Chicken and Sweet Potato-Orange Dumplings
Serves 4
1whole chicken, cut into parts
2teaspoons salt
1teaspoon black pepper
1tablespoon canola oil
1/2cup white wine
8cups low-sodium chicken broth
2bay leaves
1onion, chopped
2/3cup chopped carrots
1/3cup chopped celery
1/2cup chopped parsley
1large sweet potato, peeled and diced
1cup flour
1egg, beaten
1teaspoon olive oil
1tablespoon plus one teaspoon orange zest

Sprinkle salt and pepper on chicken. In heavy stockpot or Dutch oven, warm oil over medium-high heat. Place chicken pieces in oil and cook, turning, until golden brown, about 3 to 5 minutes per side. Remove to plate and reserve.

Pour wine into pot and scrape brown bits from bottom of pan. Cook wine over medium heat to reduce by one-half, about 3 minutes. Add chicken broth, bay leaves, onion, carrots, celery and chicken pieces. Cover and bring to low boil. Uncover, turn heat to low and simmer gently until chicken is cooked, about 40 minutes.

While soup cooks, prepare dumplings by steaming sweet potato pieces until soft, in microwave or by boiling over low heat. Transfer potato pieces to large bowl; mash to puree with whisk or wooden spoon. Cool. Add flour, egg, olive oil and orange zest and mix thoroughly until the dough comes together in a ball. Using a rolling pin, roll dough on floured surface to 1/8-inch thickness. Cut into strips that are 3/4 inches wide and 2 inches long.

Remove chicken to plate and let cool. Shred cooled chicken to bite-size pieces and return to pot. Reduce heat to low and add dumplings to the soup mixture. Simmer until cooked through, about 5 to 8 minutes. (Freeze any unneeded dumplings between sheets of waxed paper in airtight container.)

Serve in large bowls, garnished with parsley.

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