With its crisp, chewy crust and incredibly tender meat, this battered fried chicken recipe is fried chicken perfection. Those of you who are geeks for the magic of cooking techniques, be careful. The smart folks at America’s Test Kitchen have carefully crafted this Southern Fried Chicken recipe so that :
The dough contains equal parts cornstarch and flour to ensure a crisp and crispy crust ;
The dough also calls for baking powder to create an ethereal, airy crust with no traces of pasty or gloppiness;
The batter relies on black pepper, paprika and cayenne pepper for a “simple but unambiguous flavor” (just be warned, the amount of black pepper is intentionally heavy);
They replaced the milk in the dough with plain old water. The logic behind this ? leaving behind the solids that adhere to the chicken. With milk, the sugars in the milk solids turned brown too quickly and produced a soft crust.
° 1 Chiicken cut into 8 pieces
° 3 eggs
° 150g of flour
° 20 cl of milk
° 0.5 large spoonful of garlic powder
° Frying oil
Beat the eggs with a fork with the milk. Pour flour to a plastic bag. Adding garlic, 1/2 tsp ground pepper and 1/2 tsp salt .
Turning the chicken pieces into eggs, put them in a bag, shake in all directions to coat the chicken in flour.
Heat 3 cm oil in a large sauté pan. Frying chicken pieces for about 20 minutes over medium heat, turning them halfway through cooking. Drainage on absorbent paper. Serve with sweet corn.
Chicken Wings 1/4 cup flour Salt & pepper to taste 1 tablespoon olive oil
1/2 cup honey 4 tablespoons soy sauce 4 large garlic cloves crushed 1 tablespoon finely diced ginger 1/2 teaspoon chilli flakes 1/3 cup water 1 teaspoon corn starch
Preheat oven to 425 degrees. Dab wings with paper towels until completely dry. Toss wings with flour, salt and pepper. Remove any excess flour and brush with olive oil (or use an olive oil spray). Line a pan with foil and then place parchment paper on top and bake 35 minutes turning at 20 minutes. Meanwhile, combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 10 minutes or until slightly thickened and sauce coats the back of a spoon. Take wings from the oven, toss with sauce and return to the oven for 10 minutes, turning after 5 minutes. Allow cooling 10 minutes. As the sauce cools, it thickens. Stir the wings every few minutes to coat in the sauce as it thickens.
Chicken Stroganoff Servings : 6 Prep Time : 20minutes Cook Time : 30minutes Passive Time : 15minutes
Ingredients 3-4tbsp. olive oildivided use 1lb. chicken breastscut into 1-inch chunks 1tsp. garlic powder 1tsp. onion powder 1/2tsp. paprika 1/4tsp. cayenne pepper 1tsp. sea saltdivided use 1tsp. ground black pepperdivided use 16oz. fresh mushroomssliced 1 leekgreen top removed, sliced and separated into rings 1small onionchopped 3cloves garlicfinely minced 4tbsp. unsalted butter 4tbsp. all-purpose flour(I used unbleached) 2cups low-sodium chicken broth(or homemade chicken broth) * see note below 1tbsp. worcestershire sauce 1/2tsp. fresh thyme leaves 1lb. wide egg noodlescooked and drained 1/3cup sour creamplus more for garnish, if desired fresh parsleychopped, for garnish paprikafor garnish fresh thymefor garnish
Instructions In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil. Meanwhile, cut chicken into chunks and place in a bowl. Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings. Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side. (Chicken does not have to cook all the way through). Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed). Add remaining olive oil to the skillet. Add mushrooms and cook until brown, about 4 minutes. Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes. Whisk in the butter and flour. Add the chicken stock, about ¼ cup at a time until all is added. Whisk until sauce is Add Worcestershire sauce, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken. Add chicken; turn heat down to low and continue simmering for 5-8 minutes. Add the cooked egg noodles and the sour cream and stir until combined. Cook for 2 more minutes. Check seasonings. Add salt and pepper to taste. Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired. Recipe Notes NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning.
NOTE: If you add the noodles into the sauce without pre-cooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.
INGREDIENTS 1 tablespoon canola or vegetable oil 1 medium onion finely chopped 3 celery ribs chopped 2 cloves garlic minced ¼ teaspoon poultry seasoning ¼ teaspoon ground black pepper (or white pepper) 1 teaspoon crushed rosemary 2 teaspoons fresh thyme (or 1 teaspoon dried) 4 tablespoons butter ¼ cup flour 4 cups low sodium chicken broth 3 carrots peeled and chopped 2 Yukon gold potatoes peeled and small diced 2 bay leaves 1 cup frozen peas 2 ½ cups cooked cubed rotisserie chicken 1/2 cup heavy cream dried parsley and thyme leaves for garnish
Add oil to a Dutch Oven or heavy stockpot over medium heat. Add the onion and celery cooking until soft: 5-7 minutes. Reduce heat to low, Add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for 1 minute stirring constantly. Turn off the heat and plate the vegetables and seasonings. Melt the butter over medium heat. Whisk in the flour cooking for 2-3 minutes stirring continuously. Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves and the rest of the vegetables, spices and herbs that you plated. Simmer until the potatoes and carrots are tender; 15-20 minutes. Add the peas and chicken and let simmer for an additional 5 minutes. Remove from heat and stir in heavy cream. If desired serve with homemade or store bought biscuits. Garnish with parsley or thyme leaves.
NOTES Any cooked shredded or cubed chicken will work for this recipe. However rotisserie chickens are available in most grocery stores, big club stores like Sams and Walmart. They are simply delicious and so tender. Store homemade biscuits in a zipper bag for 2-3 days or in the refrigerator for up to a week. For a change of pace try this soup with Homemade Croutons or Cheddar Biscuits with Chive Butter. I usually use Yukon gold potatoes for this recipe but in a pinch I have used Russet potatoes. I usually don’t recommend Russet Potatoes but with recipe I really think it is fine. This soup which does not simmer ling enough for them to break down and the added starch helps thicken the soup. Season the soup with salt and pepper to taste. Do you like a little kick in almost all your recipes? Simply add a few pinches of cayenne or a little creole seasoning. It is your soup season it to suit your taste.
1 tablespoons sugar 1 1/2 cups self-rising flour 1/2 cup cornstarch 3 teaspoons seasoned salt 2 teaspoons paprika 1/2 teaspoon baking soda 1/2 cup biscuit mix 1 envelope Italian dressing mix 1 envelope onion soup mix 1 whole chicken, cut into pieces 2 eggs 1/4 cup cold water 1 cup corn oil for frying
Directions : Combine sugar, self-rising flour, cornstarch, salt, paprika, baking soda, biscuit mix, Italian dressing mix and onion soup mix in a 4-cup bowl. Mix to blend the ingredients thoroughly. Blend the egg and water. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated. Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan. Bake at 350°F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.
4 bone-in chicken thighs cooking oil 1.5 lbs Yukon gold potatoes, diced 1 pound green beans, ends snipped 2 garlic cloves, minced 1 (8-oz) can tomato sauce (not paste) 1½ tsp. salt ¼ tsp. pepper ½ tsp. dried thyme ½ tsp. dried rosemary
How to make it
Set a pan on the stove top and set to medium high heat. Add enough cooking oil to coat the bottom of the pan. When the oil is hot, brown the chicken on both sides, you don’t need to cook the meat through. Add the diced potatoes and green beans to the bottom of the slow cooker, toss them together to combine them. Add the chicken thighs on top of the potatoes and green beans. Add the garlic. Drizzle over the tomato sauce, then sprinkle over the salt, pepper, thyme and rosemary. Take a spatula and smear around the sauce trying to combine the seasoning into the sauce. Cover and cook on HIGH for 4.5 hours. Do no open the lid during the cooking time or the potatoes will not get tender. Serve and enjoy!
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)
For directions and full recipe, go to the next page please!
2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon italian seasoning
¼ teaspoon paprika (optional)
For directions and full recipe go to the next page please!
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!