The Best Oven Fried Chicken

The Best Oven Fried Chicken

My Oven Fried Chicken recipe is really just my standard fried chicken recipe in a simplified , fuss-free and lighter version. I make the seasoning mixture in large batches and keep it in the freezer in airtight containers to reuse for later. Very little of it goes to waste at our house because we use it for chicken nuggets for the kids, fried chicken fillet sandwiches and of course good old fried chicken.

Combine:

• 3 cups flour
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp paprika
• 1 tbsp cayenne pepper

Cut one whole chicken into parts or use 3 lbs chicken parts of your choice. Dip the chicken pieces in egg wash of 2 eggs beaten together with 2 tbsp water, then dredge thoroughly in the flour and spice mixture to coat the pieces evenly.

Coat the bottom of a cookie sheet or large baking pan with approximately

• 3 tbsp canola oil  (light olive oil or peanut oil are also good)

Place the coated chicken pieces in the pan and lightly spray the tops with olive oil from a spray bottle. Bake at 375 degrees for 50-60 minutes depending on the size of the chicken pieces. I use a meat thermometer to make sure the internal temperature of the largest pieces reaches 165 degrees F.

Originally published on April 13, 2008.

The Best Oven Fried Chicken

My Oven Fried Chicken recipe is really just my standard fried chicken recipe in a simplified , fuss-free and lighter version. I make the seasoning mixture in large batches and keep it in the freezer in airtight containers to reuse for later. Very little of it goes to waste at our house because we use it for chicken nuggets for the kids, fried chicken fillet sandwiches and of course good old fried chicken.

Combine:

• 3 cups flour
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp paprika
• 1 tbsp cayenne pepper

Cut one whole chicken into parts or use 3 lbs chicken parts of your choice. Dip the chicken pieces in egg wash of 2 eggs beaten together with 2 tbsp water, then dredge thoroughly in the flour and spice mixture to coat the pieces evenly.

Coat the bottom of a cookie sheet or large baking pan with approximately

• 3 tbsp canola oil  (light olive oil or peanut oil are also good)

Place the coated chicken pieces in the pan and lightly spray the tops with olive oil from a spray bottle. Bake at 375 degrees for 50-60 minutes depending on the size of the chicken pieces. I use a meat thermometer to make sure the internal temperature of the largest pieces reaches 165 degrees F.

Originally published on April 13, 2008.

reade more... Résuméabuiyad

The Best Oven Fried Chicken Nuggets

The Best Oven Fried Chicken Nuggets

We do not buy processed chicken nuggets or chicken strips at our house. I've never seen the point really. Making them from scratch only takes a few minutes and in this version they are in the oven for less than 15 minutes.

Making your own herb and spice coating mix and oven baking with very little canola oil ensures that they are low fat, preservative free and much healthier...plus this version tastes better than any fried version I've ever encountered. The trick to getting them crispy is to bake them very quickly at very high heat. My kids absolutely love them and enjoy them most with a little drizzle of honey or in Noah's case a little honey mustard.

This recipe makes about 3 1/2 cups of the coating mix, all of which you will not use. I store the leftover coating in the freezer until I use it a second time. DO NOT store it in the fridge, because it has come into contact with raw chicken it needs to be frozen to be safe to use next time.

Preheat oven to 450 degrees F. Preheat a cookie sheet in the oven as it heats up. This helps prevent the nuggets from sticking.

Serves4

• 4 large boneless skinless chicken breasts or chicken tenders
• salt and pepper to season
• 1 cup buttermilk

Cut the chicken breasts into nugget sized pieces or into strips. Season with salt and pepper. Soak the chicken pieces in buttermilk for 1/2 hour to an hour. You can substitute buttermilk with 1 cup milk plus 1 tbsp lemon juice.


Herb and Spice Dredge Mix

• 3 cups flour (you can use whole wheat flour if you like)
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp nutmeg
• 1/2 tsp cayenne pepper (optional)

Mix  all the dredge ingredients together very well. I use my food processor or stand mixer to do this to make sure all ingredients are well blended. Drain the buttermilk off of the chicken nuggets and toss them in the herb and spice dredge mix. I like to leave the chicken in the bowl for 5 minutes, pressing the nuggets down into the mix as they are surrounded by it to get really good contact. This helps the mix stick to the chicken.

Take the hot pan from the oven  and brush the bottom of the pan with a thin layer of canola or peanut oil. Remove the chicken nuggets from the coating mix and place them on the hot oiled pan. Using a spray bottle, spray a thin coat of oil all over the top of the chicken pieces as well. Bake for 13-15 minutes until fully cooked. You can turn them once, half way through the cooking time if you like.

Store any leftover herb and spice dredge mix in an airtight container or Ziploc bag IN THE FREEZER until the next time you use it. I generally discard any leftovers after the second use.

The Best Oven Fried Chicken Nuggets

We do not buy processed chicken nuggets or chicken strips at our house. I've never seen the point really. Making them from scratch only takes a few minutes and in this version they are in the oven for less than 15 minutes.

Making your own herb and spice coating mix and oven baking with very little canola oil ensures that they are low fat, preservative free and much healthier...plus this version tastes better than any fried version I've ever encountered. The trick to getting them crispy is to bake them very quickly at very high heat. My kids absolutely love them and enjoy them most with a little drizzle of honey or in Noah's case a little honey mustard.

This recipe makes about 3 1/2 cups of the coating mix, all of which you will not use. I store the leftover coating in the freezer until I use it a second time. DO NOT store it in the fridge, because it has come into contact with raw chicken it needs to be frozen to be safe to use next time.

Preheat oven to 450 degrees F. Preheat a cookie sheet in the oven as it heats up. This helps prevent the nuggets from sticking.

Serves4

• 4 large boneless skinless chicken breasts or chicken tenders
• salt and pepper to season
• 1 cup buttermilk

Cut the chicken breasts into nugget sized pieces or into strips. Season with salt and pepper. Soak the chicken pieces in buttermilk for 1/2 hour to an hour. You can substitute buttermilk with 1 cup milk plus 1 tbsp lemon juice.


Herb and Spice Dredge Mix

• 3 cups flour (you can use whole wheat flour if you like)
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp nutmeg
• 1/2 tsp cayenne pepper (optional)

Mix  all the dredge ingredients together very well. I use my food processor or stand mixer to do this to make sure all ingredients are well blended. Drain the buttermilk off of the chicken nuggets and toss them in the herb and spice dredge mix. I like to leave the chicken in the bowl for 5 minutes, pressing the nuggets down into the mix as they are surrounded by it to get really good contact. This helps the mix stick to the chicken.

Take the hot pan from the oven  and brush the bottom of the pan with a thin layer of canola or peanut oil. Remove the chicken nuggets from the coating mix and place them on the hot oiled pan. Using a spray bottle, spray a thin coat of oil all over the top of the chicken pieces as well. Bake for 13-15 minutes until fully cooked. You can turn them once, half way through the cooking time if you like.

Store any leftover herb and spice dredge mix in an airtight container or Ziploc bag IN THE FREEZER until the next time you use it. I generally discard any leftovers after the second use.

reade more... Résuméabuiyad

Fried Chicken Stew with Corn Flour Dumplings

Fried Chicken Stew with Corn Flour Dumplings

Spouse will not hesitate to tell you that I'm no chronic house cleaner but I do insist on having a safe, sanitized kitchen. My insistence comes from having worked in a couple of downtown restaurants in my twenties, where I learned a lot about food safety and proper handling and storage of food. I still wipe down all surfaces before preparing foods, maintain separate cutting boards for meat and produce, use a meat thermometer to ensure safe cooking temperature, store meats on the bottom shelf in their plastic shopping bags and make sure the fridge temperature is below 4 degrees C.

I've also always been a dedicated hand washer in the kitchen. I always wash my hands well before starting to cook and several times when preparing any meal, especially after handing raw meat. Recently, just as we were planning a kitchen facelift with new paint colors and appliances, I was asked by Delta to test and honestly review their TOUCH₂O  kitchen faucet. I'd seen the commercials many times on the Food Network and was definitely intrigued by how they worked.


When your hands are messy, the faucet can be turned on and off again by simply touching anywhere on the faucet or handle with the back of your wrist, forearm or elbow. Not only a terrific convenience, this feature is enormously helpful in preventing cross contamination of foods you are preparing.

The faucet is high quality and very well made. The touch technology is battery operated which means there is no need for a hard wired electrical connection. It has worked flawlessly since we had it installed and it also has other great features like a retractable hose connected to the head which can act as a sprayer when rinsing dishes or cleaning the sink. My previous faucet had separate hot and cold faucet handles which leaves a third opening next to the faucet but no worries, Delta cleverly solved that problem with a built in soap dispenser. The styling and finish are beautiful too and I think it looks just great in my kitchen. We've been using the faucet for several weeks now and I have to say I'm very happy with it indeed.For more information on Delta faucets, please visit the Delta website.

Our new TOUCH₂O faucet came in particularly handy when I was de-boning an entire chicken to make one of our families favorite comfort food meals, Fried Chicken Stew. This is a sort of deconstructed stew that starts with a roasted vegetable oven stew, then adds some delicious boneless, skinless fried chicken pieces and of course, some light, delicious corn flour dumplings for an amazing comfort food meal that our family particularly loves on a chilly autumn or winter evening.

This stew is also one of the first things I ever cooked for Spouse back in the day and still one of her favorite meals. She's still sticking around after 17 years...maybe it's just for the stew? ;)

Serves 6

Cut into medium sized chunks:

• 6 large carrots
• 6 parsnips
• 2 stalks celery
• 1 large onion

Toss the vegetables into a roasting pan along with 4 tbsp olive oil and salt and pepper to season. Roast in a 400 degree F for about a half hour or until the vegetables are fork tender.

For the fried chicken combine:

• 
  
• 2 cups flour
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp paprika
• 1 tbsp cayenne pepper

Mix thoroughly to make sure spices are evenly distributed in the mix.

Heat 2 inches vegetable oil in a deep fryer or deep heavy bottomed pot to 350 degrees F.

Cut 2 pounds boneless skinless chicken pieces into nugget or finger sized pieces. Dip the pieces into an egg wash of 1 egg and 2 tbsp water whisked together. Dredge chicken pieces in the flour and spice mixture and fry in the oil until golden brown, 2-3 minutes per side. Remove from pan and drain on paper towels. Hold in a warm oven.

For the gravy, simmer together until the volume is reduced by about 1/3:

• 6 cups chicken stock (use sodium free or low sodium if using store bought stock)
• 2 tbsp summer savoury or oregano
• ½ tsp ground sage
• ½ tsp ground thyme

Thicken the gravy with a slurry of flour and water; shake together about 6 tbsp flour to ¾ cup water and whisk into the boiling seasoned stock but don’t make the gravy too thick. You may require more or less of the thickening slurry depending upon how much you have reduced the chicken stock. Season the gravy with salt and pepper at this point. Seasoning before this point may result in an over seasoned gravy.

Pour the gravy over the roasted vegetables. Add:

• 1 cup fresh or frozen peas, green beans or okra.
• 1 cup fresh or frozen corn

Stir. Drop dumpling dough on top of the stew and return the roasting pan to the oven for 15-20 minutes at 375 degrees F until the dumplings spring back when pressed lightly at the center.

Dumplings:

• 2 cups corn flour
• 1 tbsp sugar
• Pinch salt
• 2 tsp baking powder
• 3 tbsp melted butter
• 1 cup lukewarm water or milk

Sift together dry ingredients. Add the melted butter and water or milk. Beat with a wooden spoon only until all the liquid is incorporated. Do NOT over mix. Drop by heaping tablespoonfuls on top of the stew. Bake for 15-20 minutes at 375 degrees F or until the dumplings spring back when lightly pressed at the center.

Add the chicken pieces to the stew when serving.

Fried Chicken Stew with Corn Flour Dumplings

Spouse will not hesitate to tell you that I'm no chronic house cleaner but I do insist on having a safe, sanitized kitchen. My insistence comes from having worked in a couple of downtown restaurants in my twenties, where I learned a lot about food safety and proper handling and storage of food. I still wipe down all surfaces before preparing foods, maintain separate cutting boards for meat and produce, use a meat thermometer to ensure safe cooking temperature, store meats on the bottom shelf in their plastic shopping bags and make sure the fridge temperature is below 4 degrees C.

I've also always been a dedicated hand washer in the kitchen. I always wash my hands well before starting to cook and several times when preparing any meal, especially after handing raw meat. Recently, just as we were planning a kitchen facelift with new paint colors and appliances, I was asked by Delta to test and honestly review their TOUCH₂O  kitchen faucet. I'd seen the commercials many times on the Food Network and was definitely intrigued by how they worked.


When your hands are messy, the faucet can be turned on and off again by simply touching anywhere on the faucet or handle with the back of your wrist, forearm or elbow. Not only a terrific convenience, this feature is enormously helpful in preventing cross contamination of foods you are preparing.

The faucet is high quality and very well made. The touch technology is battery operated which means there is no need for a hard wired electrical connection. It has worked flawlessly since we had it installed and it also has other great features like a retractable hose connected to the head which can act as a sprayer when rinsing dishes or cleaning the sink. My previous faucet had separate hot and cold faucet handles which leaves a third opening next to the faucet but no worries, Delta cleverly solved that problem with a built in soap dispenser. The styling and finish are beautiful too and I think it looks just great in my kitchen. We've been using the faucet for several weeks now and I have to say I'm very happy with it indeed.For more information on Delta faucets, please visit the Delta website.

Our new TOUCH₂O faucet came in particularly handy when I was de-boning an entire chicken to make one of our families favorite comfort food meals, Fried Chicken Stew. This is a sort of deconstructed stew that starts with a roasted vegetable oven stew, then adds some delicious boneless, skinless fried chicken pieces and of course, some light, delicious corn flour dumplings for an amazing comfort food meal that our family particularly loves on a chilly autumn or winter evening.

This stew is also one of the first things I ever cooked for Spouse back in the day and still one of her favorite meals. She's still sticking around after 17 years...maybe it's just for the stew? ;)

Serves 6

Cut into medium sized chunks:

• 6 large carrots
• 6 parsnips
• 2 stalks celery
• 1 large onion

Toss the vegetables into a roasting pan along with 4 tbsp olive oil and salt and pepper to season. Roast in a 400 degree F for about a half hour or until the vegetables are fork tender.

For the fried chicken combine:

• 
  
• 2 cups flour
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp paprika
• 1 tbsp cayenne pepper

Mix thoroughly to make sure spices are evenly distributed in the mix.

Heat 2 inches vegetable oil in a deep fryer or deep heavy bottomed pot to 350 degrees F.

Cut 2 pounds boneless skinless chicken pieces into nugget or finger sized pieces. Dip the pieces into an egg wash of 1 egg and 2 tbsp water whisked together. Dredge chicken pieces in the flour and spice mixture and fry in the oil until golden brown, 2-3 minutes per side. Remove from pan and drain on paper towels. Hold in a warm oven.

For the gravy, simmer together until the volume is reduced by about 1/3:

• 6 cups chicken stock (use sodium free or low sodium if using store bought stock)
• 2 tbsp summer savoury or oregano
• ½ tsp ground sage
• ½ tsp ground thyme

Thicken the gravy with a slurry of flour and water; shake together about 6 tbsp flour to ¾ cup water and whisk into the boiling seasoned stock but don’t make the gravy too thick. You may require more or less of the thickening slurry depending upon how much you have reduced the chicken stock. Season the gravy with salt and pepper at this point. Seasoning before this point may result in an over seasoned gravy.

Pour the gravy over the roasted vegetables. Add:

• 1 cup fresh or frozen peas, green beans or okra.
• 1 cup fresh or frozen corn

Stir. Drop dumpling dough on top of the stew and return the roasting pan to the oven for 15-20 minutes at 375 degrees F until the dumplings spring back when pressed lightly at the center.

Dumplings:

• 2 cups corn flour
• 1 tbsp sugar
• Pinch salt
• 2 tsp baking powder
• 3 tbsp melted butter
• 1 cup lukewarm water or milk

Sift together dry ingredients. Add the melted butter and water or milk. Beat with a wooden spoon only until all the liquid is incorporated. Do NOT over mix. Drop by heaping tablespoonfuls on top of the stew. Bake for 15-20 minutes at 375 degrees F or until the dumplings spring back when lightly pressed at the center.

Add the chicken pieces to the stew when serving.

reade more... Résuméabuiyad

Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

This is one delicious and very satisfying chicken parmesan burger that is very traditional in terms of flavours but a little different in the way those flavours come together. Traditional Italian herbs are baked into the fresh buns and also included in the super crunchy fried chicken crust on the succulent  chicken breasts. In the sauce however, it's all about the sweet summer tomatoes. The tomatoes are very simply seasoned and quickly pan fried to a chunky compote that gets served on the burgers along with mixed mozzarella and Parmesan cheese.

This terrific sandwich is a meal in itself, all we ever serve with them is a simple salad on the side.

Parmesan Herb Burger Buns

3 cups flour
1 pkg (5 grams) instant yeast
1 1/2 tsp salt
2 tbsp sugar
3 tbsp melted butter
1 cup warm milk
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh herbs (I used oregano, chives, basil and rosemary)

Makes 12 burger buns

Combine 1 1/2 cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter and warm milk. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining  flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.

Divide the dough into 12 equal portions, forming each division into a ball.  Roll the ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart. Cover with a tea towel and allow to rise in a draft free place for about 1 1/2 hours or until at least doubled or tripled in size. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.

Double Crunch Italian Fried Chicken Breasts

6 large boneless skinless chicken breasts

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
1 tbsp dried oregano
1tbsp dried basil
1 tbsp dried thyme

1tbsp garlc powder
1 tbsp dried oregano finely chopped

 
Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and herb mixture. Dip the breast into the eggwash and then a final time into the flour and herb mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack. Hold in a warm oven.

Quick Chunky Tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp chilli flakes (optional)
salt and pepper to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.

Toast the burger buns under the broiler. Place the fried chicken breasts on a cookie sheet or in a baking dish spoon on some of the warm tomato compote, then top with a mixture of:

1 1/2 cups grated mozzarella cheese

1/2 cup grated parmesan cheese

Place under the broiler to melt and lightly brown the cheese. Serve on the toasted burger buns.

This is one delicious and very satisfying chicken parmesan burger that is very traditional in terms of flavours but a little different in the way those flavours come together. Traditional Italian herbs are baked into the fresh buns and also included in the super crunchy fried chicken crust on the succulent  chicken breasts. In the sauce however, it's all about the sweet summer tomatoes. The tomatoes are very simply seasoned and quickly pan fried to a chunky compote that gets served on the burgers along with mixed mozzarella and Parmesan cheese.

This terrific sandwich is a meal in itself, all we ever serve with them is a simple salad on the side.

Parmesan Herb Burger Buns

3 cups flour
1 pkg (5 grams) instant yeast
1 1/2 tsp salt
2 tbsp sugar
3 tbsp melted butter
1 cup warm milk
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh herbs (I used oregano, chives, basil and rosemary)

Makes 12 burger buns

Combine 1 1/2 cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter and warm milk. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining  flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.

Divide the dough into 12 equal portions, forming each division into a ball.  Roll the ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart. Cover with a tea towel and allow to rise in a draft free place for about 1 1/2 hours or until at least doubled or tripled in size. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.

Double Crunch Italian Fried Chicken Breasts

6 large boneless skinless chicken breasts

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
1 tbsp dried oregano
1tbsp dried basil
1 tbsp dried thyme

1tbsp garlc powder
1 tbsp dried oregano finely chopped

 
Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and herb mixture. Dip the breast into the eggwash and then a final time into the flour and herb mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack. Hold in a warm oven.

Quick Chunky Tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp chilli flakes (optional)
salt and pepper to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.

Toast the burger buns under the broiler. Place the fried chicken breasts on a cookie sheet or in a baking dish spoon on some of the warm tomato compote, then top with a mixture of:

1 1/2 cups grated mozzarella cheese

1/2 cup grated parmesan cheese

Place under the broiler to melt and lightly brown the cheese. Serve on the toasted burger buns.

reade more... Résuméabuiyad

Double Crunch Orange Chicken

Double Crunch Chicken a L'Orange

Our entire family immediately fell in love with this version of our now famous double crunch fried chicken, which has been very, very popular in the honey garlic version previously featured on Rock Recipes. That one has seen hundreds of thousands of hits on the website and I predict this one will be very popular too. 

A very delicious and spicy orange sauce clings to the super crunchy herb and spice infused crust for one incredible taste sensation. We served ours with Chinese noodles that were tossed in the same sauce for a really delicious dinner last night. This is one recipe I know we will make again and again.

6  large boneless chicken breasts
 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Orange Sauce 

Begin by adding to a medium saucepan over medium low heat:

3 cloves minced garlic

3 tbsp peanut oil

Sauté for a couple of minutes until the garlic is softened but not browned, then add:

3 cups orange juice

finely grated zest of one small orange

3/4 cup honey

1/3 cup rice vinegar

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp chili flakes or 2 tsp crushed chili paste ( more or less to taste, use 1/4 of this amount if you don't like spicy sauces)

Simmer together slowly for about 20 minutes or until the volume has reduced by about half. Skim off any film that may come to the surface.

Mix together:

1 1/2 tbsp corn starch

1/4 cup water

Pour slowly into the saucepan stirring constantly to thicken the sauce to a glaze-like consistency. You can use a little more or less cornstarch mixture to bring it to the consistency you want. Boil for only another minute and remove from the heat.

Coat the chicken breasts with the sauce before serving. Serve with rice or noodles.

Double Crunch Chicken a L'Orange

Our entire family immediately fell in love with this version of our now famous double crunch fried chicken, which has been very, very popular in the honey garlic version previously featured on Rock Recipes. That one has seen hundreds of thousands of hits on the website and I predict this one will be very popular too. 

A very delicious and spicy orange sauce clings to the super crunchy herb and spice infused crust for one incredible taste sensation. We served ours with Chinese noodles that were tossed in the same sauce for a really delicious dinner last night. This is one recipe I know we will make again and again.

6  large boneless chicken breasts
 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Orange Sauce 

Begin by adding to a medium saucepan over medium low heat:

3 cloves minced garlic

3 tbsp peanut oil

Sauté for a couple of minutes until the garlic is softened but not browned, then add:

3 cups orange juice

finely grated zest of one small orange

3/4 cup honey

1/3 cup rice vinegar

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp chili flakes or 2 tsp crushed chili paste ( more or less to taste, use 1/4 of this amount if you don't like spicy sauces)

Simmer together slowly for about 20 minutes or until the volume has reduced by about half. Skim off any film that may come to the surface.

Mix together:

1 1/2 tbsp corn starch

1/4 cup water

Pour slowly into the saucepan stirring constantly to thicken the sauce to a glaze-like consistency. You can use a little more or less cornstarch mixture to bring it to the consistency you want. Boil for only another minute and remove from the heat.

Coat the chicken breasts with the sauce before serving. Serve with rice or noodles.

reade more... Résuméabuiyad

Fried Chicken Caesar Salad

 

Who doesn't love a good Caesar salad? This standard crowd-pleaser can get a little...well...boring, so any time you can find a new twist on a classic, I consider that to be a very good thing. An outstanding example would be one that's legendary at our house, our Radicchio Almond Caesar Salad

 

Last week when we featured the outstanding recipe for Tabasco Brined Smoky Spiced Fried Chicken I added a couple of extra chicken breasts to the brine in order to make this idea for a Fried Chicken Caesar Salad, borrowing a couple of ideas from our radicchio salad to create yet another excellent Caesar variation. Brining the chicken adds extra levels of flavor and moisture but  this recipe can be made with plain, unbrined boneless, skinless chicken breast pieces as well.

You can use your own favorite Caesar dressing if you like or if you want to try your hand at a fantastic homemade version, find my standard Caesar Salad Dressing here. Besides the fried chicken I added some thinly sliced red onion and for little sweet chewy bursts of taste and texture, some golden raisins sprinkled in. Toasted almonds would also be a good addition.

Fried Chicken

Boneless skinless chicken breasts ( this recipe can accommodate 6 -8 breasts or more if you are making this for a large crowd. As long as the chicken is completely covered in brine, it is fine)

Tabasco Brine Mixture

Begin with 2 quarts (liters) of water

Add:

1/4 cup kosher salt
1/4 cup brown sugar
2 tbsp honey or maple syrup

Stir until the salt and sugar is dissolved, then add:

3 tbsp black peppercorns

8 cloves thinly sliced garlic

1 large onion, thinly sliced

1/2 cup Tabasco sauce (add more if you like)

Cover and place in the fridge. After 48 hours, remove the chicken from the brine mixture and cut it into one inch strips. Toss the strips into the flour and spice dredge.

Flour and Spice Dredge

1 1/2 cups all purpose flour

1 tsp kosher salt

1 tsp freshly ground black pepper

3 heaping tbsp smoked paprika

2 heaping tbsp chipotle powder

Mix all ingredients together in a large bowl until very well combined. Add the brined chicken pieces. Toss well and press the chicken pieces into the flour dredge with your palms to get good contact with the meat. Let stand for ten minutes, then toss again and press down with your palms again. Now it's time to warm up your oil.

In a 12 inch cast iron skillet heat 1 inch canola or corn oil with 1/2 cup real dairy butter until it reaches 35O degrees F. Just below medium heat works well on my stove but use a thermometer to be sure.  A cast iron skillet is the best for fried chicken. Be extra careful to regulate the heat properly of using anything other than cast iron. Even cooking is essential.

Drop the dredged chicken pieces into the hot oil/butter mix and cook for approximately 15-20 minutes depending on the size of your chicken pieces, turning at least once halfway through the  cooking time. I always use my meat thermometer to ensure that the largest pieces have reached an internal temperature of 165 degrees F, which is perfect for fried chicken. The chicken should be a beautiful golden brown when it comes out of the oil. Let it rest on a wire rack to drain for 5 minutes before serving.

Caesar Salad ( 4 servings)

1 large head romaine lettuce, chopped, washed and dried
1 small red onion, very thinly sliced
½ cup golden raisins
¼ cup freshly grated Parmesan cheese
6 slices sugar cured smoked bacon, crisp fried and chopped
½ cup good Caesar salad dressing

Toss all the ingredients very well together, place the fried chicken pieces on top just before serving. Dust with a little extra parmesan cheese.

 

Who doesn't love a good Caesar salad? This standard crowd-pleaser can get a little...well...boring, so any time you can find a new twist on a classic, I consider that to be a very good thing. An outstanding example would be one that's legendary at our house, our Radicchio Almond Caesar Salad

 

Last week when we featured the outstanding recipe for Tabasco Brined Smoky Spiced Fried Chicken I added a couple of extra chicken breasts to the brine in order to make this idea for a Fried Chicken Caesar Salad, borrowing a couple of ideas from our radicchio salad to create yet another excellent Caesar variation. Brining the chicken adds extra levels of flavor and moisture but  this recipe can be made with plain, unbrined boneless, skinless chicken breast pieces as well.

You can use your own favorite Caesar dressing if you like or if you want to try your hand at a fantastic homemade version, find my standard Caesar Salad Dressing here. Besides the fried chicken I added some thinly sliced red onion and for little sweet chewy bursts of taste and texture, some golden raisins sprinkled in. Toasted almonds would also be a good addition.

Fried Chicken

Boneless skinless chicken breasts ( this recipe can accommodate 6 -8 breasts or more if you are making this for a large crowd. As long as the chicken is completely covered in brine, it is fine)

Tabasco Brine Mixture

Begin with 2 quarts (liters) of water

Add:

1/4 cup kosher salt
1/4 cup brown sugar
2 tbsp honey or maple syrup

Stir until the salt and sugar is dissolved, then add:

3 tbsp black peppercorns

8 cloves thinly sliced garlic

1 large onion, thinly sliced

1/2 cup Tabasco sauce (add more if you like)

Cover and place in the fridge. After 48 hours, remove the chicken from the brine mixture and cut it into one inch strips. Toss the strips into the flour and spice dredge.

Flour and Spice Dredge

1 1/2 cups all purpose flour

1 tsp kosher salt

1 tsp freshly ground black pepper

3 heaping tbsp smoked paprika

2 heaping tbsp chipotle powder

Mix all ingredients together in a large bowl until very well combined. Add the brined chicken pieces. Toss well and press the chicken pieces into the flour dredge with your palms to get good contact with the meat. Let stand for ten minutes, then toss again and press down with your palms again. Now it's time to warm up your oil.

In a 12 inch cast iron skillet heat 1 inch canola or corn oil with 1/2 cup real dairy butter until it reaches 35O degrees F. Just below medium heat works well on my stove but use a thermometer to be sure.  A cast iron skillet is the best for fried chicken. Be extra careful to regulate the heat properly of using anything other than cast iron. Even cooking is essential.

Drop the dredged chicken pieces into the hot oil/butter mix and cook for approximately 15-20 minutes depending on the size of your chicken pieces, turning at least once halfway through the  cooking time. I always use my meat thermometer to ensure that the largest pieces have reached an internal temperature of 165 degrees F, which is perfect for fried chicken. The chicken should be a beautiful golden brown when it comes out of the oil. Let it rest on a wire rack to drain for 5 minutes before serving.

Caesar Salad ( 4 servings)

1 large head romaine lettuce, chopped, washed and dried
1 small red onion, very thinly sliced
½ cup golden raisins
¼ cup freshly grated Parmesan cheese
6 slices sugar cured smoked bacon, crisp fried and chopped
½ cup good Caesar salad dressing

Toss all the ingredients very well together, place the fried chicken pieces on top just before serving. Dust with a little extra parmesan cheese.

reade more... Résuméabuiyad

Smokey Chipotle Fried Chicken

Smokey Chipotle Fried Chicken

I have had this idea for a while now and was inspired to push it up in my "recipes to complete" list after having enjoyed some succulent , juicy brined poultry last week in our Lemon and Rosemary Brined Roast Turkey. Brining poultry is something you just  must try  if you never have; it adds great seasoning and extra juiciness throughout the meat, making it tender and perfect.

While it works well for roasting, I think it works even better for fried chicken. I have never brined chicken parts for more than a full day but when I unexpectedly had to leave it for a second day I was flabbergasted by the result. I had been wanting to try a very simple smoky spiced fried chicken for a while now, using two of my favorite smoked spices, smoked paprika and chipotle powder, so  I thought this was the perfect opportunity. 

I don't say this lightly at all...this was the best fried chicken that I have ever eaten. 

Smokey Chipotle Fried Chicken

It was amazingly moist and juicy. The meat was completely seasoned throughout from the brine and using a tip I saw on "Diners, Drive-ins and Dives",  I added some butter to my canola oil to fry the crust to an amazingly perfect crispy texture with just the right amount of smoky spice. Amazing. Amazing. Amazing. I absolutely know I will make this again and again. This is one recipe you absolutely have to try!

We served this outstanding fried chicken with grilled corn, mashed potatoes, buttermilk biscuits and gravy. Does it get any better than that?  Need a recipe for great Buttermilk Biscuits? Click right here!

Smokey Chipotle Fried Chicken

I begin by washing:

• one large chicken, about  3 1/2 to 4 pounds

Cut and trim the chicken into 8 pieces ( 2 legs, 2 thighs, 2 wings and 2 breasts)

Place the chicken in a large plastic container and cover it with the brine mixture. Cover and refrigerate for up to 48 hours. If you need to add a little more water to completely cover the chicken, that's not a problem.

Tabasco Brine Mixture

 Begin with 2 quarts (liters) of water
  

Add:

• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp honey or maple syrup

Stir until the salt and sugar is dissolved, then add:

• 3 tbsp black peppercorns
• 8 cloves thinly sliced garlic
• 1 large onion, thinly sliced
• 1/2 cup Tabasco sauce (add more if you like)

After 48 hours, remove the chicken from the brine mixture. Toss it into the flour and spice dredge.|

Flour and Spice Dredge

• 1 1/2 cups all purpose flour
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 heaping tbsp smoked paprika
• 2 heaping tbsp chipotle powder

Mix all ingredients together in a large bowl until very well combined. Add the brined chicken pieces. Toss well and press the chicken pieces into the flour dredge with your palms to get good contact with the meat. \let stand for ten minutes, then toss again and press down with your palms again. Now it's time to warm up your oil.

In a 12 inch cast iron skillet heat 1 inch canola or corn oil with 1/2 cup real dairy butter until it reaches 35O degrees F. Just below medium heat works well on my stove but use a thermometer to be sure.  A cast iron skillet is the best for fried chicken. Be extra careful to regulate the heat properly of using anything other than cast iron. Even cooking is essential.

Drop the dredged chicken pieces into the hot oil/butter mix and cook for approximately 35- 40 minutes depending on the size of your chicken pieces, turning at least once halfway through the  cooking time. I start with the dark meat pieces and add the breasts about 10-15 minutes into the cooking time because these will cook faster. I always use my meat thermometer to ensure that the largest pieces have reached an internal temperature of 165 degrees F, which is perfect for fried chicken. The chicken should be a beautiful golden brown when it comes out of the oil. Let it rest on a wire rack to drain for 5 minutes before serving.

Smokey Chipotle Fried Chicken

I have had this idea for a while now and was inspired to push it up in my "recipes to complete" list after having enjoyed some succulent , juicy brined poultry last week in our Lemon and Rosemary Brined Roast Turkey. Brining poultry is something you just  must try  if you never have; it adds great seasoning and extra juiciness throughout the meat, making it tender and perfect.

While it works well for roasting, I think it works even better for fried chicken. I have never brined chicken parts for more than a full day but when I unexpectedly had to leave it for a second day I was flabbergasted by the result. I had been wanting to try a very simple smoky spiced fried chicken for a while now, using two of my favorite smoked spices, smoked paprika and chipotle powder, so  I thought this was the perfect opportunity. 

I don't say this lightly at all...this was the best fried chicken that I have ever eaten. 

Smokey Chipotle Fried Chicken

It was amazingly moist and juicy. The meat was completely seasoned throughout from the brine and using a tip I saw on "Diners, Drive-ins and Dives",  I added some butter to my canola oil to fry the crust to an amazingly perfect crispy texture with just the right amount of smoky spice. Amazing. Amazing. Amazing. I absolutely know I will make this again and again. This is one recipe you absolutely have to try!

We served this outstanding fried chicken with grilled corn, mashed potatoes, buttermilk biscuits and gravy. Does it get any better than that?  Need a recipe for great Buttermilk Biscuits? Click right here!

Smokey Chipotle Fried Chicken

I begin by washing:

• one large chicken, about  3 1/2 to 4 pounds

Cut and trim the chicken into 8 pieces ( 2 legs, 2 thighs, 2 wings and 2 breasts)

Place the chicken in a large plastic container and cover it with the brine mixture. Cover and refrigerate for up to 48 hours. If you need to add a little more water to completely cover the chicken, that's not a problem.

Tabasco Brine Mixture

 Begin with 2 quarts (liters) of water
  

Add:

• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp honey or maple syrup

Stir until the salt and sugar is dissolved, then add:

• 3 tbsp black peppercorns
• 8 cloves thinly sliced garlic
• 1 large onion, thinly sliced
• 1/2 cup Tabasco sauce (add more if you like)

After 48 hours, remove the chicken from the brine mixture. Toss it into the flour and spice dredge.|

Flour and Spice Dredge

• 1 1/2 cups all purpose flour
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 heaping tbsp smoked paprika
• 2 heaping tbsp chipotle powder

Mix all ingredients together in a large bowl until very well combined. Add the brined chicken pieces. Toss well and press the chicken pieces into the flour dredge with your palms to get good contact with the meat. \let stand for ten minutes, then toss again and press down with your palms again. Now it's time to warm up your oil.

In a 12 inch cast iron skillet heat 1 inch canola or corn oil with 1/2 cup real dairy butter until it reaches 35O degrees F. Just below medium heat works well on my stove but use a thermometer to be sure.  A cast iron skillet is the best for fried chicken. Be extra careful to regulate the heat properly of using anything other than cast iron. Even cooking is essential.

Drop the dredged chicken pieces into the hot oil/butter mix and cook for approximately 35- 40 minutes depending on the size of your chicken pieces, turning at least once halfway through the  cooking time. I start with the dark meat pieces and add the breasts about 10-15 minutes into the cooking time because these will cook faster. I always use my meat thermometer to ensure that the largest pieces have reached an internal temperature of 165 degrees F, which is perfect for fried chicken. The chicken should be a beautiful golden brown when it comes out of the oil. Let it rest on a wire rack to drain for 5 minutes before serving.

reade more... Résuméabuiyad