Category: POULTRY

DELICIOUS FRIED CHICKEN & HELPFUL HINTS PLUS BONUS FRIED CHICKEN ALTERNATIVES

In an effort to clean out my magazines and cookbooklets, I joined Magazine Mondays hosted by Cream Puffs in Venice many years ago. What I really like is that she isn’t strict about when you post so I can publish these yummy results as I find them. I have this horrible habit of cutting recipes out and throwing them into a box and then I have no idea where the original recipe came from. To be honest it didn’t help me eliminate recipes, but I enjoy it anyway.  I’ve ended up with multiple recipes and they are ALL good so just pick your favorite from this bunch! Both of these recipes make a chicken where the crust doesn’t break apart on the first bite.

DELICIOUS FRIED CHICKEN
Cut up chicken pieces
1/4 cup beer or ginger ale
1/4 teaspoon baking soda
1/4 teaspoon salt
Oil for frying

  • Bring oil to frying temperature in a cast iron skillet.
  • Wash chicken pieces, dry and sprinkle with salt.
  • Whisk together the beer, baking soda and salt.
  • Dip each piece of chicken in beer mixture and then fry.
  • Drain on paper towels.

BUTTERMILK BRINED FRIED CHICKEN
3 pounds of your favorite chicken pieces
3 cups buttermilk
1/3 cup kosher salt
3 tablespoons sugar
2 cups flour
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1/2 tespoon paprika
1/2 cup buttermilk
2 jumbo eggs

  • In a very LARGE bowl combine the 3 cups buttermilk, kosher salt and sugar, stirring to dissolve.
  • Add ALL the chicken pieces, turning to make sure each piece is coated in brine. and seal tightly.
  • Chill 3-4 hours, turning occasionally to make sure chicken pieces are well coated in brine.
  • Remove from brine and dry on paper towels. Discard brine. 
  • Heat large skillet with 1 1/2 inches of oil to 350 degrees. OIL WILL BE HOT!!! USE CARE!!
  • Whisk together the eggs and 1/2 cup buttermilk into a shallow dish.
  •  Combine flour, sea salt, white pepper and paprika in a large Ziploc bag. Divide into 2 shallow dishes.
  • Dip each chicken piece in the first flour dish, then the egg dish and then the 2nd flour dish.
  • Add chicken pieces, adjusting as necessary to maintain heat. 
  • Cook 12-15 minutes until golden brown turning only once when you see blood as grams would say.

NOTE:  LET YOUR USED OIL COOL AND THE STRAIN IT INTO A GLASS MASON JAR.  REFRIGERATE AND IT CAN BE USED 2-3 MORE TIME IN THE THE NEXT SEVERAL MONTHS.  BE SURE TO STRAIN IT EACH AND EVERY TIME!

HELPFUL HINTS FOR FRYING CHICKEN:

  • SIZE DOES MATTER. Try to cook pieces similar in size at the same time.
  • DO NOT CROWD YOU PAN.  Cook in batches allowing plenty of room for the oil to make your crust crisp.
  • BUTTERMILK BRINE:  Buttermilk brine on chicken as well as beef acts like an enzyme to break down muscle fibers and fat allowing more flavor to be tasted in the finished product.
  • ROOM TEMPERATURE! Bringing your pieces to room temperature before the wash and dredge does 2 helpful things – 1) your oil will not cool as much or as fast giving you an even cooking and 2) your wash and dredge will stay put better making a crispier chicken.

    SOUTHWEST GRILLED CHICKEN

    SOUTHWEST GRILLED CHICKEN
    2 pounds chicken wings
    2 teaspoons ground cumin
    2 teaspoons smoked paprika
    1 teaspoon oregano
    1 teaspoon sea salt
    1/2 teaspoon pepper.
    1/2 teaspoon garlic powder
    1/2 cup hot red pepper jelly

    • Heat gas grill to medium high or a charcoal grill to medium hot fire.
    • Wash and dry chicken wings.
    • Mix spices together until well blended.
    • Sprinkle 2 tablespoons on the spice mixture over chicken pieces.
    • When grill is hot rub the grate with oil and grill chicken 20 minutes or so.
    • Combine remaining spices with jelly.
    • Brush chicken pieces with jelly and cook another 5 minutes or so turning every few minutes until browned and crisp.
    • Let stand 5 minutes.

    SAUCY SPICY GRILLED BBQ CHICKEN

    SAUCY SPICY GRILLED BBQ CHICKEN
    2 pounds chicken wings
    salt & pepper
    1/4 cup ketchup
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    1 tablespoon garlic rice wine vinegar
    1 teaspoon crushed red pepper flakes
    2 green onions, minced

    • Heat gas grill to medium high or a charcoal grill to medium hot fire. 
    • Wash and dry chicken wings. 
    •  Generously salt and pepper the wings. 
    • When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp. 
    •  In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions. 
    • When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce. 
    • Sprinkle with remaining onions.

    BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES

    My buddy Dave over at My Year on the Grill “invented” the Redneck Cupcake.  Pure genius I tell you!

    I do like the “cake” part on the bottom – so much easier to eat!  The “cake” envelops the meat and the cheese oozes and goozes down into the meat.   It was also my birthday last week and my mom sent me a box full of “goodies”.  Among those goodies were these awesome muffin tart baking cups that require no muffin tin and are larger and flatter than the average so once again they are easier to eat. I may try those next time, but this time I think in order to qualify as a “redneck” cupcake they must be made in leftover birthday wrappers.

    Dave and I are both believers in using all your leftovers as he demonstrates with his Redneck Cupcakes.   My recipe uses all the small tidbits from when you skin your Rotisserie chicken.  I use absolutely everything from my rotisserie chickens including the bones!

    BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES makes 15-18 cupcakes

    2-3 cups Rotisserie Chicken pieces
    1/4 cup favorite BBQ sauce
    1 batch Chile Cornbread
    Havarti cheese slices or Vermont White Cheddar, quartered
    • Toss chicken pieces with BBQ sauce and set aside for an hour before preparing muffins.
    • Preheat oven to 375 degrees.
    • Prepare the cornbread and fill baking cups 2/3 full.
    • Drain chicken pieces of excess sauce.
    • Top with a layer of meat.
    • Top with a very thin slice of cheese.
    •  Bake 20 minutes or until cornbread tests JUST done with a toothpick or until cheese oozes and goozes into the chicken pieces.

    CHILE CORNBREAD
    15.25 oz. can white corn
    4 oz. can chopped green chiles, drained REALLY well
    8.5 oz. can cream corn
    8 oz. sour cream
    1 egg
    1 box JIFFY (small blue box) Corn Muffin Mix
    1/2 cup melted butter

    • Mix all together by hand. 
    • Pour into greased 9×9 pan. 
    • Bake 45 minutes at 350 degrees. 
    • If doubling recipe, use a 13×9 baking pan and bake at 350degrees for 1 hour or golden brown and set.
    Wouldn’t these make awesome football food?

    PIQUANT CHICKEN with CHARRED TOMATO SAUCE

    Chipotle chiles add a nice smoky heat to the sauce.  Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.

    PIQUANT CHICKEN with CHARRED TOMATO SAUCE
    3 pounds skinless chicken breast
    1-1/2 cups oil
    2 cans Chipolte Peppers in Adobo Sauce
    1 (can) 16 ounce whole tomatoes, chopped
    1 cup onions, chopped fine
    1/2 cup chopped celery
    1 large bunches green onions, chopped
    1/4 cup chopped parsley
    3 large cloves garlic, sliced thin
    3 cups chicken broth
    1 tablespoon red pepper
    1 teaspoon black pepper
    2 tablespoons sea salt
    2 tablespoons sugar
    1/2 teaspoon oregano
    2 tablespoons Worcestershire sauce

    • Drain peppers, retaining sauce. Finely chop peppers and set aside.
    • In a heavy skillet, add 1/4 oil and heat until hot. 
    • Add 1/2 cup flour and stir mixture until roux is a nice caramel color.  Set aside.
    • In a 4 quart heavy pot add 2 to 3 tablespoons of oil and adobo sauce. 
    • Cook on low heat until brown in color. 
    • Add onions, celery, garlic and stir until mixture is sauteed. 
    • Add roux, a pepper or two depending on your heat index and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot. 
    • Slowly add chicken broth while stirring to blend all ingredients together. 
    • Add all seasonings, sugar and Worcestershire sauce. 
    • Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes. 
    • Turn down heat, and add green onions and parsley. 
    • Heat remaining oil until hot. 
    • Slowly add chicken and pan-fry until slightly brown. Salt and peppering generously.
    • Drain on paper towels to remove excess oil. 
    • Slowly add chicken to the sauce and cook for about 45 minutes.

    PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

    PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
    6-7 pound chicken
    1/2 cup white wine
    1/2 cup chicken broth
    2 cups baby carrots
    1/4 cup butter, softened
    1/4 cup chopped fresh parsely leaves
    1 tablespoon chopped fresh sage leaves
    2 teaspoons chopped fresh rosemary leaves
    1 tablespoon chopped fresh thyme leaves
    1 small onion, cut into eighths
    4 cloves garlic, minced

    • Preheat oven to 325˚.
    • Generously grease baking dish.
    • Scatter onions, carrots and garlic along the bottom.
    • In a small food processor pulse 3/4 of all the leaves together until well blended.
    • Add butter until well blended.
    • Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
    • Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
    • Spread the remaining butter over the outside of the bird.
    • Generously sprinkle the entire bird with salt and pepper.
    • Sprinkle with remaining herbs.
    • Roast 1 1/2 hours or until desired temperature.
    • Remove from pan and let rest 15-20 minutes.
    • Strain vegetables and make gravy with drippings if desired.
    • Carve and serve.

    NEAPOLITAN CHICKEN

    NEAPOLITAN CHICKEN
    4 boneless, skinless chicken breasts
    1 cup Panko crumbs
    1/2 cup flour
    2 eggs, beaten
    1/8 cup milk
    3 tablespoons butter
    1 cup ricotta cheese
    1 egg, beaten
    2 ounces shredded mozzarella cheese
    2 ounces shredded Parmesan cheese
    4 slices sliced provolone
    3-4 cups marinara sauce
    salt and pepper to taste

    • Preheat oven to 350˚.
    • In a shallow bowl mix together the 2 beaten eggs and milk.
    • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
    • Flatten chicken breasts to uniform size.
    • Bring butter to a melt over medium heat.
    • Coat chicken in flour.
    • Dip chicken in egg wash.
    • Coat in panko crumbs.
    • Brown chicken breasts on both sides.
    • Drain chicken breasts on paper towels.
    • Place half the marinara sauce in a baking dish.
    • Add the chicken breasts.
    • Top with a thin layer of marinara.
    • Spread a generous portion of the ricotta mixture on each chicken breast.
    • Top each breast with a provolone slice.
    • Bake for 20 minutes or until cheese is bubbly.
    • Serve with pasta.

    BLANCO ROSA PASTA

    BLANCO ROSA PASTA
     ¾ pounds Penne pasta (I used linguini tonight)
    1 pound chicken, cubed
    3 Tablespoons Butter
    3 Tablespoons Olive Oil 
    1 small Vidalia Onion, chopped
    2 cloves garlic, minced  
    ½ cup White Zinfandel Wine*
    1 8 ounce can Contadina tomato sauce
    1 cup heavy whipping cream  
    Fresh parsley, chopped
    Fresh basil, chopped
    Salt and pepper to taste
    Asiago Parmesan cheese, grated

    • Cook the Penne pasta until al dente per package instructions.
    • Heat 1 tablespoon each of butter and olive oil in a skillet. 
    • Add the chicken and saute until just done. Do not overcook them. 
    • Remove from heat and let cool for a few minutes.
    • In a large skillet heat the remaining butter and olive oil. Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
    • Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
    • Add the can of tomato sauce. Stir until well combined. 
    • Add heavy cream. Continue stirring until well blended. 
    • Lower heat to a simmer.
    • Add chicken pieces back in and heat through.
    • Toss with prepared pasta.
    • Top with basil, parsley and grate Parmesan cheese.

    *Can substitute chicken broth if you prefer.

    WEEK NIGHT CHICKEN ENCHILADAS

    I’ve been making these for years on weeknights and they are a family favorite for a quick meal.

    WEEK NIGHT CHICKEN ENCHILADAS
    2 cups chopped chicken*
    1 can green chiles, chopped and drained well
    1 can roasted garlic cream of mushroom soup
    tortillas,
    grated Mexican blend cheese
    PURE
    • Preheat oven to 350 degrees.
    • Mix the soup and green chiles together.
    • Fold in chicken pieces.
    • Spray baking dish with PURE.
    • Stuff and roll tortillas.
    • Place in baking dish.
    • Top with cheese.
    • Bake 30 minutes.

    These can also be prepared the day before so thay are ready for the oven the minute you walk in the door.

    MACHO CHICKEN ROJO

    MACHO CHICKEN ROJO
    4 skinless, boneless breasts, browned and shredded
    2 cups red enchilada sauce
    juice of 1 lime,
    1 small can green chiles
    1 large bunch green onions, sliced
    1 can rotel tomatoes
    2 teaspoons minced garlic, jar
    1 cup long grain rice
    1 cup cheese

    • Mix all together
    • Bake 1 hour at 360 degrees

    TROPICAL GLAZED ROAST CHICKEN

    TROPICAL GLAZED ROAST CHICKEN

    1 Whole Chicken
    kosher salt & pepper
    16 oz. can*
    1 Bartles & Jaymes Tropical Mango Malt Ale
    2-3 teaspoons cornstarch
    1 tablespoon water
    1/2 cup maple syrup
    1/4 cup brown sugar, firmly packed
    1/2 cup apricot pineapple jam or plain apricot
    1/4 cup cider vinegar
    2 tablespoons unsalted butter
    2 teaspoons ground mustard
    1 teaspoon ground ginger
    1 teaspoon white pepper
    1/2 teaspoon red pepper flakes

    • Pre-heat oven to 325 degrees. Spray can with PURE.
    •  Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.
    • Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.
    • Set oven shelf to lowest position.
    • Roast chicken 90 minutes OR until internal temperature is 140 degrees.
    • While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.
    • Remove chicken from oven and increase heat to 500 degrees.
    • Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.
    • Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.
    • Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.
    • Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.
    • Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.
    Recipe works really well on chicken legs too. If using these, foil tent the pan with the legs and can of ale for first 60 minutes to infuse the flavor.

    *I use a green bean can that I put in the dishwasher after each use and reuse for future chickens. I like it better because of the more substantial than a beer can and supports the chicken throughout the entire cooking time.

    **If glaze has become stiff, return to heat for a few minutes to soften.

    TEXAS RED CHICKEN

    4-6 boneless, skinless chicken breasts
    1/4 cup ketchup
    1/2 cup apple cider vinegar
    1 tablespoon soy sauce
    1/2 cup sugar
    1 medium Vidalia onion, diced
    2 cups homemade chicken broth
    1/2 cup Sweet Baby Ray’s BBQ sauce

    • Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
    • Place chicken pieces in slow cooker.
    • Add onion pieces.
    • Pour ketchup mixture over top.
    • Cook on low 6-8 hours.
    • Remove chicken and shred – add back to sauce.
    • Serve over Rice or on buns.