Southern Fried Chicken and Caribbean Chicken

Southern Fried Chicken

Ingredients

1 whole chicken, cut up 
1-1/2 cups buttermilk
2 cups all-purpose flour Salt and pepper Vegetable shortening, for frying (about 4 cups)

Directions

Place chicken pieces in zip-lock bag. Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken; seal bag, then refrigerate for at least 2 hours and up to 24 hours. Combine flour, 1 teaspoon salt and pepper (to taste). Completely coat chicken with flour, shake off excess and place on large wire rack set over a jelly-roll pan. Heat about 4 cups shortening (1/2-inch depth)in deep 12-inch frying pan over medium-high heat. Place chicken skin side down into hot shortening; cover and cook for 5 minutes. Check to see if chicken is frying evenly, rearrange if necessary. Cover again and cook until chicken is evenly browned, about 5 minutes longer. Turn chicken over and cook, uncovered until chicken is done, about 10-15 minutes longer. Remove chicken and return to wire rack to drain.

*In place of buttermilk, you can combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry. Proceed with recipe.

Caribbean Chicken

Caribbean Chicken

Ingredients

1/2 cups of corn flake crumbs
4 chicken breasts, rinsed and dried 
1 egg, slightly beaten

Sauce 
2 tablespoons of margarine or butter 
¼ cup of firmly packed brown sugar 
1 can (10oz.) mandarin oranges, drained, reserving juice 
Water or rum, light or dark 
5 teaspoons of concentrated orange juice 
1 tablespoon of cornstarch 
2 tablespoons of water

Directions

Dip chicken in beaten egg and coat with crushed corn flakes cereal. Place in a single layer in a greased or foil-lined shallow baking pan. Bake at 350º F about 1 hour or until chicken is tender.

Sauce
In a medium-sized saucepan, melt margarine, stir in sugar and set aside. Add water or rum to reserved juice to measure ¼ cup. Stir into melted magarine and sugar. Stir in orange juice. Dissolve cornstarch in water, add to orange juice mixture and bring to a boil cooking until mixture is thick and clear; stirring constantly. Add mandarin oranges, heat thoroughly and pour the hot sauce over chicken.