Holiday Stuffing Crusted Fried Chicken with Spicy Pickles & Backyard Barbecue Slaw

Elevate your holiday feast with our Holiday Stuffing Crusted Fried Chicken, featuring a crispy, herb-filled coating that brings festive flavor to every bite. Served with spicy pickles and a tangy barbecue slaw, this dish is a delightful twist on classic comfort food!

  • Prep Time: 3 Hours
  • Cook Time: 30 minutes
  • Servings: 4
  • Calories: Approximately 650 per serving
Ingredients
  • 3 cups holiday stuffing mix(store bought or homemade)
  • 1 1/4 cups all-purpose flour
  • 2/3 cup cornstarch
  • 2 tsp plus 2 Tbsp coarse salt, divided
  • 1 tsp ground black pepper, divided
  • 1 quart buttermilk
  • 4 eggs
  • 1 whole chicken, cut into 8 pieces
  • 3 cups vegetable oil
  • 3 cups coleslaw blend (1/2 of a 12 oz bag)
  • 1 Tbsp barbecue sauce
  • 1/2 cup spicy pickles, sliced into 1/4-inch thick rounds
    • Directions
    1. Place stuffing mix in food processor and pulse until breadcrumb consistency. Place in a wide, shallow diss.
    2. In another wide, shallow dish, whisk together the flour, cornstarch, 2 tsp salt, and 1/4 tsp pepper.
    3. In a large glass bowl, whisk together the buttermilk, 2 Tbsp salt, and 3/4 tsp pepper.
    4. Coat the chicken pieces in the flour mixture, then submerge them in the buttermilk mixture. Cover and refrigerate for 3 hours.
    5. Place a wire rack on a rimmed baking sheet lined with paper towels. Heat the oil in a large cast-iron skillet or heavy skillet to 350°F.
    6. In batches, lift the chicken pieces from the buttermilk, allowing excess to drip off, and dredge in flour mixture, then back into buttermilk and then finish by coating them in the breadcrumb mixture.
    7. Fry the chicken until golden-brown and cooked through to an internal temperature of 165°F, about 16 to 20 minutes per batch, flipping once. Transfer the fried chicken to the prepared rack to drain.
    8. While the chicken is draining, mix the coleslaw blend with the barbecue sauce; divide into 4 portions.
    9. To serve, place 2 pieces of chicken on a plate and serve with a generous portion of the coleslaw and a few spicy pickle slices.

    Butternut Squash and Sage Soup with Blue Cheese Croutons

    Warm up your holiday table with our Butternut Squash and Sage Soup, a creamy blend of roasted squash, aromatic herbs, and a hint of coconut. Topped with blue cheese croutons for a savory finish, this soup is a comforting, flavor-packed starter for any festive meal!

    • Prep Time: 20 minutes
    • Cook Time: 50 minutes
    • Servings: 4
    • Calories: Approximately 350 per serving
    Ingredients
    • 3 slices Country White Style Bread
    • Olive oil
    • 1/4 cup crumbled blue cheese
    • 1/2 cup chopped parsley
    • 1 Butternut Squash, cubed
    • 2 Tbsp butter
    • 1 cup finely diced yellow onion
    • 1/2 cup finely diced celery
    • 3 cloves garlic
    • 1 tsp dried oregano
    • 3/4 tsp ground ginger
    • 1/2 tsp ground cumin
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 3 cups chicken stock
    • 14 oz canned coconut milk
    Directions
    1. Heat the oven to 400°F.
    2. Tear the bread slices into 2-inch pieces and place them on a baking sheet. Spray with olive oil and toast in the oven until golden-brown, about 5 minutes.
    3. Transfer the toasted bread to a bowl. Add the blue cheese and parsley, and toss until the bread is evenly coated.
    4. Line a baking sheet with parchment paper. Place the squash cubes on the baking sheet and drizzle with olive oil. Roast for 30 minutes or until tender. Once cool, transfer the roasted squash to a bowl and mash them.
    5. While the squash is roasting, heat a large saucepan over medium heat. Add the butter and melt it. Add the diced onion and celery; cook, stirring occasionally, for 5 minutes or until the onions have softened. Grate the garlic cloves into the pan. Sprinkle in the herbs and spices. Continue cooking for 1 minute.
    6. Stir in the chicken stock and coconut milk. Bring to a low simmer. Whisk in the mashed squash until combined; add salt and pepper to taste. For a smoother consistency, puree the soup in a food processor or blender.
    7. Ladle the soup into bowls and top with the blue cheese croutons.

    Rosemary Beef, Potatoes, Asparagus

    Treat your guests to a holiday feast with our Rosemary Beef, Potatoes, and Asparagus. This elegant dish combines tender, seared beef with roasted potatoes and asparagus, all tossed in a rich garlic butter sauce for a meal that's simple yet full of flavor.

    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Servings: 4
    • Calories: Approximately 410 per serving
    Ingredients
    Chili:
    • 1 lb beef tenderloin
    • 1 lb baby potatoes, halved
    • 1 lb asparagus, trimmed
    • 2 Tbsp olive oil, plus more for drizzling
    • Salt and black pepper, to taste
    • 2 Tbsp butter
    • 2 garlic cloves, minced
    • 2 Tbsp fresh parsley, chopped
    • 1 bunch cherry tomatoes (optional)
    Directions
    1. Preheat the oven to 400°F (200°C).
    2. Season the beef generously with salt and black pepper on all sides.
    3. In a large oven-safe skillet or cast-iron pan, heat 1 Tbsp of olive oil over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer the beef to a plate and set aside.
    4. In the same skillet, add the remaining 1 Tbsp of olive oil and the halved baby potatoes. Season with salt and pepper, and roast in the preheated oven for 15 minutes.
    5. After 15 minutes, add the trimmed asparagus spears to the skillet with the potatoes. Drizzle with olive oil and season with salt and pepper. Roast for another 10 minutes.
    6. Remove the skillet from the oven and transfer the potatoes and asparagus to a plate, keeping them warm.
    7. Return the seared beef to the skillet and place it in the oven. Roast until the desired doneness is reached, about 10-15 minutes for medium-rare (internal temperature of 125°F/52°C).
    8. Remove the beef from the oven and transfer it to a cutting board. Let it rest for 5 minutes before slicing.
    9. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
    10. Add the roasted potatoes and asparagus back to the skillet and toss to coat with the garlic butter.
    11. Slice the beef and arrange it on a serving platter with the roasted potatoes and asparagus.
    12. Garnish with chopped parsley over the top.
    13. Serve immediately.

    Coca-Cola® Ham

    Add a touch of sweetness to your holiday ham with our Coca-Cola® Braised Ham Shank. Slow-cooked in a cast iron skillet for eight hours, this tender ham absorbs the cola’s caramel notes, resulting in a deliciously moist and flavorful centerpiece for your meal.

    Ingredients
    • Ham Shank
    • 1 can Coca-Cola®
    • Cast Iron Skillet
    Directions
    1. Put a large piece of tin foil in bottom of skillet - and another large piece in a different direction - making a X. Leave enough over-hang to completely wrap the ham.
    2. Pour the Coca-Cola over the ham and seal up tight. Cook the ham for 8 hours in a 200 degree over.
    3. Enjoy with your favorite vegetables.

    TASTE THE
    SAVINGS

    Holiday Stuffing Crusted Fried Chicken with Spicy Pickles & Backyard Barbecue Slaw

    Butternut Squash & Sage Soup with Blue Cheese Croutons

    Rosemary Beef, Potatoes & Asparagus

    Coca-Cola® Ham