What are the main ingredients in Southern Fried Chicken Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Southern Fried Chicken Feast?

Calories: 1079, Carbs: 108 grams, Fat: grams, Protein: 65.8 grams, Sugar: 14.3 grams, Salt: 567 grams

How do I prepare Southern Fried Chicken Feast?

UCOOK FRIED CHICKEN: Pat the chicken pieces dry with some paper towel. Place in a bowl with the flour and some seasoning. Toss until fully coated. Place a pot over a high heat and fill with enough oil to fully submerge the chicken. When hot, dust off any excess flour from the chicken pieces and carefully lower one by one into the hot oil. Fry for 10-15 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Overcrowding will cause the oil temperature to drop and prevent the chicken from becoming crispy. Remove on completion and drain between sheets of paper towel in a single layer. DREAMY MAC ‘N CHEESE: Place a clean pot over a medium heat with a knob of butter. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Add the milk, 300ml of water, the macaroni and a pinch of salt. Bring up to a boil and cook for 10-15 minutes, stirring occasionally. When the pasta is cooked, mix through the grated mozzarella and cheddar cheese, ½ the grated Italian-style cheese, a pinch of lemon zest, and seasoning. Remove from the heat and set aside. FLAVOURFUL SALAD: In a salad bowl, mix the Dijon vinaigrette, 2 tsp of a sweetener of choice and seasoning. Add the rinsed green leaves and the cucumber half-moons. Toss until fully coated. SOUTHERN FRIED FEASTING: Plate up the crispy chicken pieces alongside the creamy mac ‘n cheese sprinkled with the remaining Italian-style cheese. Serve the green salad on the side and any remaining lemon wedges for that extra zing. Indulge yourself!

What should be prepared from my kitchen to make Southern Fried Chicken Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Southern Fried Chicken Feast

Name: Southern Fried Chicken Feast
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Sugar/Sweetener/Honey

The ultimate southern comfort food. Crispy UCOOK Fried Chicken served with a no-hassle creamy mac ‘n cheese and a flavourful side salad of green leaves, cucumber half-moons & a Dijon vinaigrette. Yee-haw!

Southern Fried Chicken Feast

with a quick mac ‘n cheese & a flavourful green salad

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Chicken
Cucumber
Dijon Vinaigrette
Free-range Chicken Pieces
Fresh Milk
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Grated Mozzarella & Cheddar Cheese Mix
Green Leaves
Lemon
Macaroni

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Serves 1

UCOOK FRIED CHICKEN
Pat the chicken pieces dry with some paper towel. Place in a bowl with the flour and some seasoning. Toss until fully coated. Place a pot over a high heat and fill with enough oil to fully submerge the chicken. When hot, dust off any excess flour from the chicken pieces and carefully lower one by one into the hot oil. Fry for 10-15 minutes until cooked through and crispy, flipping halfway. Remove on completion and drain between sheets of paper towel in a single layer.
DREAMY MAC ‘N CHEESE
Place a clean pot over a medium heat with a knob of butter. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Add the milk, 150ml of water, the macaroni and a pinch of salt. Bring up to a boil and cook for 10-15 minutes, stirring occasionally. When the pasta is cooked, mix through the grated mozzarella and cheddar cheese, ½ the grated Italian-style cheese, a pinch of lemon zest, and seasoning. Remove from the heat and set aside.
FLAVOURFUL SALAD
In a salad bowl, mix the Dijon vinaigrette, 1 tsp of a sweetener of choice and seasoning. Add the rinsed green leaves and the cucumber half-moons. Toss until fully coated.
SOUTHERN FRIED FEASTING
Plate up the crispy chicken pieces alongside the creamy mac ‘n cheese sprinkled with the remaining Italian-style cheese. Serve the green salad on the side and any remaining lemon wedges for that extra zing. Indulge yourself!

Free-range Chicken Pieces - 2
Cake Flour - 50ml
Garlic Clove - 1
Fresh Milk - 125ml
Macaroni - 100g
Grated Mozzarella & Cheddar Cheese Mix - 60g
Grated Italian-style Hard Cheese - 30ml
Lemon - 1
Dijon Vinaigrette - 17,5ml
Green Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

UCOOK FRIED CHICKEN
Pat the chicken pieces dry with some paper towel. Place in a bowl with the flour and some seasoning. Toss until fully coated. Place a pot over a high heat and fill with enough oil to fully submerge the chicken. When hot, dust off any excess flour from the chicken pieces and carefully lower one by one into the hot oil. Fry for 10-15 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Overcrowding will cause the oil temperature to drop and prevent the chicken from becoming crispy. Remove on completion and drain between sheets of paper towel in a single layer.
DREAMY MAC ‘N CHEESE
Place a clean pot over a medium heat with a knob of butter. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Add the milk, 300ml of water, the macaroni and a pinch of salt. Bring up to a boil and cook for 10-15 minutes, stirring occasionally. When the pasta is cooked, mix through the grated mozzarella and cheddar cheese, ½ the grated Italian-style cheese, a pinch of lemon zest, and seasoning. Remove from the heat and set aside.
FLAVOURFUL SALAD
In a salad bowl, mix the Dijon vinaigrette, 2 tsp of a sweetener of choice and seasoning. Add the rinsed green leaves and the cucumber half-moons. Toss until fully coated.
SOUTHERN FRIED FEASTING
Plate up the crispy chicken pieces alongside the creamy mac ‘n cheese sprinkled with the remaining Italian-style cheese. Serve the green salad on the side and any remaining lemon wedges for that extra zing. Indulge yourself!

Free-range Chicken Pieces - 4
Cake Flour - 100ml
Garlic Cloves - 2
Fresh Milk - 250ml
Macaroni - 200g
Grated Mozzarella & Cheddar Cheese Mix - 120g
Grated Italian-style Hard Cheese - 65ml
Lemon - 1
Dijon Vinaigrette - 35ml
Green Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

UCOOK FRIED CHICKEN
Pat the chicken pieces dry with some paper towel. Place in a bowl with the flour and some seasoning. Toss until fully coated. Place a pot over a high heat and fill with enough oil to fully submerge the chicken. When hot, dust off any excess flour from the chicken pieces and carefully lower one by one into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Overcrowding will cause the oil temperature to drop and prevent the chicken from becoming crispy. Remove on completion and drain between sheets of paper towel in a single layer.
DREAMY MAC ‘N CHEESE
Place a clean pot over a medium heat with a knob of butter. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Add the milk, 450ml of water, the macaroni and a pinch of salt. Bring up to a boil and cook for 10-15 minutes, stirring occasionally. When the pasta is cooked, mix through the grated mozzarella and cheddar cheese, ½ the grated Italian-style cheese, a pinch of lemon zest, and seasoning. Remove from the heat and set aside.
FLAVOURFUL SALAD
In a salad bowl, mix the Dijon vinaigrette, 1 tbsp of a sweetener of choice and seasoning. Add the rinsed green leaves and the cucumber half-moons. Toss until fully coated.
SOUTHERN FRIED FEASTING
Plate up the crispy chicken pieces alongside the creamy mac ‘n cheese sprinkled with the remaining Italian-style cheese. Serve the green salad on the side and any remaining lemon wedges for that extra zing. Indulge yourself!

Free-range Chicken Pieces - 6
Cake Flour - 150ml
Garlic Cloves - 3
Fresh Milk - 375ml
Macaroni - 300g
Grated Mozzarella & Cheddar Cheese Mix - 160g
Grated Italian-style Hard Cheese - 85ml
Lemon - 1
Dijon Vinaigrette - 53,5ml
Green Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

UCOOK FRIED CHICKEN
Pat the chicken pieces dry with some paper towel. Place in a bowl with the flour and some seasoning. Toss until fully coated. Place a pot over a high heat and fill with enough oil to fully submerge the chicken. When hot, dust off any excess flour from the chicken pieces and carefully lower one by one into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Overcrowding will cause the oil temperature to drop and prevent the chicken from becoming crispy. Remove on completion and drain between sheets of paper towel in a single layer.
DREAMY MAC ‘N CHEESE
Place a clean pot over a medium heat with a knob of butter. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Add the milk, 600ml of water, the macaroni and a pinch of salt. Bring up to a boil and cook for 10-15 minutes, stirring occasionally. When the pasta is cooked, mix through the grated mozzarella and cheddar cheese, ½ the grated Italian-style cheese, a pinch of lemon zest, and seasoning. Remove from the heat and set aside.
FLAVOURFUL SALAD
In a salad bowl, mix the Dijon vinaigrette, 1½ tbsp of a sweetener of choice and seasoning. Add the rinsed green leaves and the cucumber half-moons. Toss until fully coated.
SOUTHERN FRIED FEASTING
Plate up the crispy chicken pieces alongside the creamy mac ‘n cheese sprinkled with the remaining Italian-style cheese. Serve the green salad on the side and any remaining lemon wedges for that extra zing. Indulge yourself!