Mini Apple Pies & Fried Chicken

By ltrodrigu

An all-time July 4th favorite!

Ingredients

• For Mini Pies:
• 1/4 cup sugar, plus more for sprinkling
• Flour
• 1/2 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 peeled, diced apples
• 2 refrigerated 9-inch piecrusts
• 1 egg, beaten
• For Fried Chicken:
• 3 pounds chicken pieces
• Salt
• 1 1/2 cups buttermilk
• 1 cup flour
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1/2 teaspoon pepper
• Vegetable oil

Details

Adapted from parade.com

Preparation

Step 1

*For Mini Pies:*
Preheat oven to 350°F.

Line 2 baking sheets with parchment paper. Combine ¼ cup sugar, 2 tablespoons flour, ground nutmeg, cinnamon, and salt in a bowl. Add 2 peeled, diced apples and toss.

Unroll piecrusts onto a floured surface. Cut out 3-inch rounds. Reroll scraps and cut out more rounds. You should have about 20 rounds.

Lightly brush each with beaten egg. Place a large spoonful of apple mixture in center of half the rounds. Cut a small vent in center of remaining rounds. Cover filling with vented rounds, sealing edges with a fork or your fingers. Brush tops with more egg; sprinkle with sugar.

Bake pies on baking sheets until golden, about 20 minutes.

*For Fried Chicken:*
Season chicken with salt.

Combine chicken and buttermilk in a bowl; refrigerate at least 3 hours.

Mix flour, paprika, onion powder, celery salt, and pepper in a bowl.

Drain chicken and pat dry. Coat in flour mixture.

Pour vegetable oil into a 12-inch cast-iron skillet to a depth of ¼ inch. Warm over medium until a piece of chicken sizzles when lowered into oil. Fry chicken in batches (don’t crowd pan) until done, 20 to 30 minutes per batch, turning occasionally and covering skillet for first 15 minutes.

Drain on paper towels. Serve hot, or let cool and then cover and refrigerate to serve cold.