Imagine biting into a tender piece of chicken encased in a golden, crunchy exterior carrying a hint of spice and a whirl of flavors and realizing – you’ve just had a bite of heaven! Infused with love and tradition, our Calabash chicken recipe is not just a mixing method. Oh no, it’s more than that; It’s a celebration of flavors that reminds us of the comfort of home and the unity of family every single time.
How to make Calabash chicken
Calabash chicken is a delicious dish that features chicken, typically cut into bite-sized pieces, coated in a seasoned batter and deep-fried until crispy. The term “calabash” often refers to a gourd or squash, but in the context of this dish, it might be named after the Calabash River in North Carolina, known for its seafood and Southern cuisine.
The chicken is usually seasoned with a blend of spices before being coated in a batter made from a mixture of flour, cornmeal, and various seasonings. Once coated, the chicken is deep-fried until golden brown and crispy. It’s a popular dish in Southern cuisine and is often served with dipping sauces like ranch or honey mustard. It’s a tasty combination of crunchy on the outside and tender on the inside.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt to taste
- Pepper to taste
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1 cup cold water
- Enough vegetable oil for deep frying
Instructions:
- Start by cutting each chicken breast into 1-inch strips. Season them generously with salt, pepper, garlic powder and onion powder. Ensure each piece is evenly coated and set aside for 15 minutes to marinate.
- Let’s prepare the batter next. In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt and pepper.
- Gradually stir in the beaten eggs and cold water into the dry ingredients mix. You’re looking for the consistency of pancake batter – thick enough to coat the chicken pieces but smooth enough to flow.
- Preheat your deep fryer or pan with oil to 375°F (190°C). Make sure you have enough oil to completely submerge the chicken pieces.
- Dip each marinated chicken strip into the batter, ensuring it’s fully coated, then gently lower it into the hot oil.
- Fry each piece until it turns to a beautiful, golden brown color and is crispy. This usually takes about 3-5 minutes. Remember not to overcrowd the pan.
- Use a slotted spoon or wire skimmer to remove the chicken pieces from the oil and drain on a paper towel.
- Serve hot with your favorite dipping sauce. Here in Mama’s kitchen, we love to serve our Calabash chicken with honey mustard dip!
Tips for the Best Calabash Chicken:
- Always use cold water when preparing your batter. Cold water helps the batter to stick to the chicken better and creates a more crunchy texture after frying.
- Don’t skip the marinating process. Even though it’s brief, it helps to lock in the flavor.
- Keep your oil hot but not smoking. If the oil is too hot, the chicken may burn on the outside before it cooks inside.
- You can always test the doneness of the chicken by cutting it into one piece. If it’s no longer pink in the middle, it’s done.
Servings
- Creamy Cole Slaw: Cole Slaw is a classic! The creaminess of the slaw with its slight tang, provides the perfect contrast to the crunch and savoriness of Calabash chicken.
- Sweet Potato Fries: Swap out the traditional French fries for sweet potato fries. Their distinct sweet taste merges perfectly with the savory Calabash chicken, giving your palette a well-rounded experience.
- Biscuits and Honey Butter: Soft, flaky biscuits served with sweet honey butter can perfectly harmonize with the crispy, savory chicken.
- Southern Style Green Beans: Cooked with bacon and a touch of brown sugar, these green beans are a wonderful accompaniment for Calabash Chicken. They are savory, slightly sweet and packed with flavor.
- Corn on the Cob: A simple, buttery corn on the cob is another irresistible pairing. The sweetness of the corn pairs well with the spicy and hearty flavor of the Calabash chicken.
- Mac and Cheese: Who can resist the classic mac and cheese? Creamy, cheesy, and comforting, mac and cheese is the ultimate side dish for almost anything, and Calabash chicken is no exception.
- Mashed Potatoes: Rich, creamy mashed potatoes provide a comforting base for your spicy, crunchy Calabash chicken. Top them with some country gravy for additional deliciousness.
Final Thoughts
The Calabash Chicken recipe cherishes the ingredients’ simplicity and proves a complex mix of textures and flavors — a testament to the culinary wisdom passed down through generations. It’s a recipe that brings a sense of the familiar, a taste of home, where everyone is always welcome with a comforting meal.
More Chicken Recipes:
- Moe’s Adobo Chicken Recipe
- Del Taco Chicken Soft Taco Recipe
- Best Belizean Tamales Recipe
- Cava Chicken Recipe
- Wingstop Cajun Wings
Ingredients
- 4 boneless, skinless chicken breasts
- Salt to taste
- Pepper to taste
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1 cup cold water
- Enough vegetable oil for deep frying
Instructions
- Start by cutting each chicken breast into 1-inch strips. Season them generously with salt, pepper, garlic powder and onion powder. Ensure each piece is evenly coated and set aside for 15 minutes to marinate.
- Let's prepare the batter next. In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt and pepper.
- Gradually stir in the beaten eggs and cold water into the dry ingredients mix. You're looking for the consistency of pancake batter - thick enough to coat the chicken pieces but smooth enough to flow.
- Preheat your deep fryer or pan with oil to 375°F (190°C). Make sure you have enough oil to completely submerge the chicken pieces.
- Dip each marinated chicken strip into the batter, ensuring it's fully coated, then gently lower it into the hot oil.
- Fry each piece until it turns to a beautiful, golden brown color and is crispy. This usually takes about 3-5 minutes. Remember not to overcrowd the pan.
- Use a slotted spoon or wire skimmer to remove the chicken pieces from the oil and drain on a paper towel.
- Serve hot with your favorite dipping sauce. Here in Mama's kitchen, we love to serve our Calabash chicken with honey mustard dip!
