K is for a Kriss Kitchen Classic – Southern Fried Chicken Pasties #AtoZChallenge
One of my projects is a couple of cook books. One of which I am calling “Duct Tape and a Ketchup Packet“. The basic premise was even if you think you have nothing, there are still things to create a gourmet meal out of even if it is just a couple of liberated condiments and dips. In this instance I found a lonely KFC BBQ sauce in the deli drawer which happened to be on top of a package of pie crust. This ended up be orgasmic, seriously I thought Geoff was going to.. umm well you get the picture!
Orgasms don’t just happen in the bedroom…
Being that I am such a lover of bacon and I live with a southerner I am not ashamed to say I have bacon grease on hand at all times so I can make country gravy any time we want. Honestly my meal planning is usually boring. I plan ahead for baking and desserts, but meals? It is usually me flying by the seat of my pants. These were a complete win! In no way could I possibly know just how good these would taste.
Geoff finally stopped eating and looked over at me and exclaimed that these were the best thing I had ever made. Then proceeded to repeat about every 10 minutes “Oh My GOD” till he ended up falling asleep with a grin on his face. See? Orgasms.. naaaaa
About an hour later he woke up and said “I think I am going to die happy and full, is there more? No.. no more I am to full…” another fifteen minutes…”Oh my god Kristine I love you, please tell me there is gravy and potatoes left, I want to use that last one and just scoop it all up into my mouth!” which he did!
That lone packet of KFC dipping sauce not only inspired greatness, but it helped create a pocketful of southern sunshine on a very cold winter night. From there it was all cake, or should I say pie.
Some assembly required
chicken, potatoes and gravy
I save my butter wrappers just for this occasion!
Brush with melted butter
pocketful of southern love
Southern Fried Chicken Pasties
- ½ lb. chicken cubed
- 4 thick slices of bacon diced
- 1 medium onion
- 1 tbsp of BBQ sauce (seriously this is what helped caramelize the onions, give it more of a kick making it less of the fake south (Arkansas) and more of a real southern flavor)
- 2 cups of mashed potatoes
- For Country Gravy
- 2 TBSP of bacon drippings
- 2-4 TBSP of flour
- 1 pint of whole milk
- Salt & Pepper to taste
- 1 tsp paprika
- package of pie dough
- Preheat oven to 350'F
- Heat up the frying pan and add chopped bacon cook stirring/tossing till just crispy. Put a ½ tablspoon of the grease aside for sauteing the chicken and onions.
- Remove with tongs, adding extra oil if the bacon grease is not enough (I always have bacon grease on hand, I live with a southerner!) Chop bacon into smaller pieces after cooling.
- Add the flour slowly whisking until you have your rue. Add milk gradually, again whisking until smooth. Add paprika, salt and pepper. (We use a LOT of pepper and I freshly grind it) and keep whisking till completely blended and thickens.
- Move to a back burner and set it on low so the gravy cools down a bit but does not congeal.
- Meanwhile add the remaining bacon grease into another frying pan with burner on medium, adding any additional oil you need.
- Add cubed chicken and onions sauteing together for til chicken is no longer pink. Add the BBQ sauce and mix completely cooking till the onions begin to caramelize then add the bacon to blend flavors. Removed from stove top.
- Take the pie dough and cut three 4-inch rounds (I used a cereal bowl and cut them the shapes out) and lay onto greased cookie pan.
- Spoon out 2 tbsp of chicken onto one side of each dough round, a spoon full of mashed potatoes on top of that and cover with gravy. Fold each over using a little water to seal and finishing the seal off with the edge of a fork, just like you would do a regular pie. Decorate with left over dough and water to seal. I sealed it with love!
- Bake for 20-30 minutes till browned.
- Homemade Pasties are the best! (emmajaneoriordan.wordpress.com)