mississippi chicken recipe

The Best mississippi chicken recipe

Mississippi Chicken (Hoppin’ John Style)

4.8 from 1015 votes

A classic Southern dish featuring tender chicken simmered in a rich, tomato-based sauce with rice and black-eyed peas, reflecting the region’s cultural heritage. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional)

For the Sauce

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 cup chicken broth
• Salt and black pepper to taste

For the Rice

• 1 cup long-grain white rice
• 2 cups water or chicken broth
• 1 tbsp butter
• 1 tbsp vegetable oil

For the Black-Eyed Peas

• 1 (15 oz) can black-eyed peas, drained and rinsed
• 1 small onion, diced
• 1 tbsp vegetable oil
• 1 tsp smoked paprika
• Salt and black pepper to taste

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Rub the marinade onto chicken thighs and let sit for 10 minutes.
2. 2
   In a skillet, heat 1 tbsp oil over medium heat. Cook diced onion and garlic until soft (3-4 mins). Add chicken thighs and cook until golden brown (5-6 mins per side). Remove from skillet and set aside. In the same skillet, add another tbsp oil and sauté onions again. Return chicken to skillet.
3. 3
   In a large pot, combine crushed tomatoes, tomato sauce, diced tomatoes, thyme, oregano, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Add chicken and simmer for 20-25 minutes until chicken is cooked through.
4. 4
   While chicken simmers, rinse black-eyed peas and set aside. In a small pot, combine peas, diced onion, oil, and smoked paprika. Cook for 5-7 minutes until heated through.
5. 5
   Cook rice in a pot with water or broth, butter, and oil. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let sit covered for 5 minutes.
6. 6
   Divide rice, chicken, and black-eyed peas among plates. Serve and enjoy!

🔧Equipment

• Large pot
• Skillet or Dutch oven
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Oven (optional, for crispy chicken thighs)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 100🧂Sodium: 950🌾Total Carbs: 55🥦Dietary Fiber: 8🍬Sugars: 10🥩Protein: 40

📝Notes

Tips

• For extra flavor, add a splash of hot sauce or a dash of Worcestershire sauce to the sauce.
• Substitute chicken thighs with drumsticks or chicken breasts if preferred.
• Use brown rice for added fiber and nutrients.
• Serve with collard greens or cornbread for a complete meal.

Adaptations

• Vegetarian option: Replace chicken with extra beans and sautéed mushrooms.

❓ Frequently Asked Questions About Mississippi Chicken (Hoppin’ John Style)

1. What is the origin of the Mississippi Chicken recipe, and why is it so popular?

The Mississippi Chicken recipe, also known as “Fried Chicken,” originated from the Deep South, particularly in the state of Mississippi. It’s a beloved dish that blends Southern comfort food with a unique twist. The recipe typically involves coating chicken in a buttermilk batter, then frying it in a spicy, tangy sauce made with ingredients like hot sauce, Worcestershire sauce, and spices like paprika and cayenne. Its popularity stems from its bold flavors, crispy texture, and the way it captures the essence of Southern cuisine—comforting, hearty, and full of personality. The name “Mississippi Chicken” is often associated with the famous restaurant chain that popularized it in the 1970s, though the dish itself has roots in traditional Southern fried chicken variations.

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2. What type of chicken is best used for this recipe, and how do you prepare it?

For the best Mississippi Chicken, you’ll want to use bone-in, skin-on chicken pieces, such as thighs, drumsticks, or whole legs. These cutlets provide the best flavor and crispiness because the skin stays intact during frying. If using boneless pieces, cut them into even-sized chunks to ensure even cooking. Before frying, pat the chicken dry with paper towels—this helps the batter adhere better and ensures a crispier exterior. You can also let the chicken sit in the buttermilk marinade for about 30 minutes to tenderize it further.

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3. What are the key ingredients in the classic Mississippi Chicken sauce, and can I substitute any of them?

The classic Mississippi Chicken sauce is made with a mix of hot sauce (like Crystal or Tabasco), Worcestershire sauce, buttermilk, and spices like paprika, cayenne, and black pepper. Some recipes also include a touch of garlic powder or onion powder for depth. While the sauce is tangy and spicy, you can adjust the heat level by adding more or less cayenne. For a smoother texture, you might blend the sauce slightly, but it’s traditionally served thick and chunky. If you don’t have Worcestershire sauce, a mix of soy sauce and a splash of vinegar can work as a substitute, though the flavor profile will differ slightly.

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4. How do you achieve the perfect crispy texture in Mississippi Chicken?

The key to a perfectly crispy Mississippi Chicken lies in double-frying the chicken and ensuring the batter is thick and well-coated. First, fry the chicken in oil at 350°F (175°C) until golden and cooked through (about 8–10 minutes). Then, remove it and let it rest for 2–3 minutes before frying it again at 375°F (190°C) for another 3–5 minutes to achieve maximum crispiness. Using a buttermilk batter (instead of plain milk) adds tenderness, while the second fry ensures the coating becomes extra crispy. Additionally, using peanut oil or vegetable oil (with a high smoke point) helps maintain the heat and prevents burning.

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5. Can I make Mississippi Chicken without frying, and if so, what are the alternatives?

While traditional Mississippi Chicken is fried, you can still enjoy a delicious version using oven-baking or air-frying. For oven-baked chicken, coat the pieces in the buttermilk batter, then bake at 400°F (200°C) for 25–30 minutes, flipping halfway, until golden and crispy. For air-frying, use the same method but cook at 380°F (193°C) for 10–12 minutes, shaking the pan halfway. Alternatively, you can try baking the chicken in a slow cooker with a mix of hot sauce and spices for a hands-off approach, though the texture won’t be as crispy. For a no-cook option, some recipes suggest using a grill pan or skillet with a high-heat sear for a quick alternative.