Imported from Instagram

Mississippi Chicken

Name: Mississippi Chicken
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken (Spatchcocked; backbone removed); 0.5 tsp garlic powder (For seasoning the chicken); 0.5 tbsp onion powder (For seasoning the chicken); 0.5 tsp smoked paprika (For seasoning the chicken); 1 tsp black pepper (For seasoning the chicken); 1 tbsp seasoned salt (For seasoning the chicken); avocado oil (For seasoning adhesion and searing); 3 tbsp unsalted butter (For the gravy); 1 small onion (Sliced); 7.5 pepperoncini (Whole; recipe says 6–9. Include 1 tsp juice); 1 tsp pepperoncini juice; 3 tbsp all-purpose flour (For the gravy); 2 cup chicken stock; 1 tsp Worcestershire sauce; 1 bay leaf; 1 tbsp fresh thyme leaves; 0.5 packet ranch seasoning (Half a packet); 1 tsp black pepper (For the gravy); 1 tsp garlic powder (For the gravy); 1 tsp seasoned salt (For the gravy); 1 garlic bulb (Top cut off)

Recipe by Chef Kilo P. @theremixkitchen_ · Instagram

Imported by Blak Rabbit on SeeMeCook

A spatchcocked whole chicken is seasoned, seared until the skin is browned, and baked beneath a savory gravy with pepperoncini, ranch seasoning, and thyme. It is finished under the broiler for crisp, golden skin.

4 servings95 minAmerican

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Ingredients

1 whole chicken (Spatchcocked; backbone removed)
0.5 tsp garlic powder (For seasoning the chicken)
0.5 tbsp onion powder (For seasoning the chicken)
0.5 tsp smoked paprika (For seasoning the chicken)
1 tsp black pepper (For seasoning the chicken)
1 tbsp seasoned salt (For seasoning the chicken)
avocado oil (For seasoning adhesion and searing)
3 tbsp unsalted butter (For the gravy)
1 small onion (Sliced)
7.5 pepperoncini (Whole; recipe says 6–9. Include 1 tsp juice)
1 tsp pepperoncini juice
3 tbsp all-purpose flour (For the gravy)
2 cup chicken stock
1 tsp Worcestershire sauce
1 bay leaf
1 tbsp fresh thyme leaves
0.5 packet ranch seasoning (Half a packet)
1 tsp black pepper (For the gravy)
1 tsp garlic powder (For the gravy)
1 tsp seasoned salt (For the gravy)
1 garlic bulb (Top cut off)

Steps

1
Clean and spatchcock the chicken by removing its backbone. Pat the skin dry.
2
Combine the chicken-seasoning garlic powder, onion powder, smoked paprika, black pepper, and seasoned salt. Rub the spice blend onto the chicken, especially under the skin; use a little avocado oil to help it adhere.
3
Heat avocado oil in a pan over medium-high heat. Place the chicken skin-side down, ensuring the skin contacts the pan directly, and sear for 4–5 minutes.
4
Flip the chicken and sear the other side for about 3 minutes.
5
Remove the chicken from the pan, transfer it to an oven-safe dish, and set it aside.
6
In the same pan, add the butter, sliced onion, pepperoncini, and 1 teaspoon pepperoncini juice. Sauté until the onion is translucent.
7
Add the flour and cook for 1–2 minutes to cook it out.
8
Add the chicken stock and Worcestershire sauce to the pan.
9
Season the gravy with thyme, bay leaf, ranch seasoning, black pepper, garlic powder, and seasoned salt. Stir and cook until the gravy thickens.
10
Pour the thickened gravy over the chicken, covering it with the gravy. Add the garlic bulb with its exposed cut side facing down.
11
Cover and bake at 375°F (190°C) for 1 hour, or until fully cooked.
12
Baste the chicken with the drippings.
13
Broil uncovered for 3–4 minutes, until the skin is crispy and golden.

Notes

The source does not state the chicken's weight or give an internal-temperature target; verify doneness safely with a food thermometer. Avocado oil is listed for searing, with a little also used to help the seasoning stick, but no quantity is given.