Chicken-Fried Chicken with Red Beans and Cabbage

Image of Chicken-Fried Chicken with Red Beans and Cabbage Recipe
Total Time40 minutes
Servings4

Ingredients

  • Chicken-Fried Chicken
  • 1 cup all-purpose flour
  • 2 eggs, beaten (or ½ cup egg substitute)
  • 1 (5-oz) box cheese and garlic croutons (3 cups)
  • ¼ cup shredded Parmesan cheese
  • 4 boneless chicken cutlets (1–1 ¼ lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon garlic powder with parsley
  • ¼ cup canola oil
  • Red Beans and Cabbage
  • 1 head green cabbage (about 3 lb), thinly sliced
  • 4 medium turnips, chopped
  • 2 cloves garlic, coarsely chopped
  • 4 slices bacon
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 can red beans (15–16 oz), drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Cooking sequence

  1. Prepare chicken recipe through step 2 (10 minutes)
  2. Prepare cabbage through step 2 (15 minutes)
  3. Complete chicken and cabbage; serve (15 minutes)

Chicken-Fried Chicken Prep

  1. Place flour in shallow bowl and eggs in second bowl.
  2. Crush croutons finely; combine with Parmesan cheese in third bowl.

Steps

  1. Season chicken on both sides with salt, pepper, and garlic powder.
  2. Dredge chicken in flour (coating both sides); dip into egg (allowing excess to drip off). Finally, coat chicken with crouton mixture; press with fingertips to evenly coat (wash hands).
  3. Place oil in large sauté pan; preheat on medium 2–3 minutes. Add chicken; cook 4–5 minutes on each side and until chicken is 165°F. Serve.

Red Beans and Cabbage Prep

  1. Slice cabbage (6 cups).
  2. Peel turnips and cut into small bite-size pieces (2 cups).
  3. Chop garlic; cut bacon into 1-inch-long pieces (wash hands).

Steps

  1. Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook 4–6 minutes and until crispy. Remove bacon from pan; discard one-half of the bacon fat.
  2. Add to same pan with remaining one-half bacon fat: cabbage, turnips, and garlic; cook and stir 10–12 minutes or until cabbage wilts and turnips soften.
  3. Stir in vinegar and sugar; cook and stir 1–2 minutes or until cider has reduced by about one-half.
  4. Stir in beans, salt, pepper, and bacon; cook 1–2 minutes or until beans are thoroughly heated. Serve.

Ingredients

  • Chicken-Fried Chicken
  • 1 cup all-purpose flour
  • 2 eggs, beaten (or ½ cup egg substitute)
  • 1 (5-oz) box cheese and garlic croutons (3 cups)
  • ¼ cup shredded Parmesan cheese
  • 4 boneless chicken cutlets (1–1 ¼ lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon garlic powder with parsley
  • ¼ cup canola oil
  • Red Beans and Cabbage
  • 1 head green cabbage (about 3 lb), thinly sliced
  • 4 medium turnips, chopped
  • 2 cloves garlic, coarsely chopped
  • 4 slices bacon
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 can red beans (15–16 oz), drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Cooking sequence

  1. Prepare chicken recipe through step 2 (10 minutes)
  2. Prepare cabbage through step 2 (15 minutes)
  3. Complete chicken and cabbage; serve (15 minutes)

Chicken-Fried Chicken Prep

  1. Place flour in shallow bowl and eggs in second bowl.
  2. Crush croutons finely; combine with Parmesan cheese in third bowl.

Steps

  1. Season chicken on both sides with salt, pepper, and garlic powder.
  2. Dredge chicken in flour (coating both sides); dip into egg (allowing excess to drip off). Finally, coat chicken with crouton mixture; press with fingertips to evenly coat (wash hands).
  3. Place oil in large sauté pan; preheat on medium 2–3 minutes. Add chicken; cook 4–5 minutes on each side and until chicken is 165°F. Serve.

Red Beans and Cabbage Prep

  1. Slice cabbage (6 cups).
  2. Peel turnips and cut into small bite-size pieces (2 cups).
  3. Chop garlic; cut bacon into 1-inch-long pieces (wash hands).

Steps

  1. Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook 4–6 minutes and until crispy. Remove bacon from pan; discard one-half of the bacon fat.
  2. Add to same pan with remaining one-half bacon fat: cabbage, turnips, and garlic; cook and stir 10–12 minutes or until cabbage wilts and turnips soften.
  3. Stir in vinegar and sugar; cook and stir 1–2 minutes or until cider has reduced by about one-half.
  4. Stir in beans, salt, pepper, and bacon; cook 1–2 minutes or until beans are thoroughly heated. Serve.

Apron's advice

Complete your meal with a Caesar salad, whole grain bread, and chocolate cake for dessert.

Just add country gravy and this chicken will remind you of a Southern classic.

Nutritional information

Chicken-Fried Chicken

CALORIES (per ¼ recipe) 660kcal; FAT 36.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 160mg; SODIUM 670mg; CARB 45g; FIBER 1.00g; SUGARS 0g; PROTEIN 37g; CALC 10%; VIT A 4%; VIT C 0%; IRON 15%

Red Beans and Cabbage

CALORIES (per ⅙ recipe) 190kcal; FAT 6.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 300mg; CARB 29g; FIBER 7.00g; SUGARS 11g; PROTEIN 8g; CALC 15%; VIT A 4%; VIT C 140%; IRON 6%