Baked Fried Italian Herb Chicken Legs Recipe

Baked Fried Italian Herb Chicken Legs Recipe

SERVES 1

See Also: Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe

Ingredients:

✔ 1 skinless empire kosher leg quarter
✔ 1/4 cup flour
✔ 1 egg
✔ 1 egg white
✔ 1/2 tsp olive oil
✔ 1 crushed garlic clove
✔ 1/2 tsp yellow mustard
✔ 3/4 cup panko Japanese bread crumbs
✔ 1/2 cup Italian herb seasoning

See Also: Oven Fried Chicken on a Stick Recipe

Directions:

1. In a bowl, whisk egg, egg white, oil, garlic and mustard together well.
2. In another bowl, combine bread crumbs and herb seasoning together.
3. Dry leg quarter with paper towel, then dredge chicken leg in flour to coat evenly.
4. Afterwards, dip chicken leg into the egg mixture one by one.
5. Then, press the Panko Japanese bread crumbs into chicken leg.
6. Transfer the chicken into baking dish and bake it in preheated oven for 15 minutes.
7. After 15 minutes, turn chicken leg and again bake it for 15 minutes more.
8. Remove from the oven and serve hot.

Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe

Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe

SERVES 4

See Also: Sweet Tea Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw & Crispy Onions Recipe

Ingredients:

✔ 8 skin-on, bone-in chicken thighs or drumsticks (about 3 1/2 lb.)
✔ 2 tablespoons reduced-sodium soy sauce
✔ Peanut or vegetable oil (for frying)
✔ 3/4 cup rice flour
✔ 1 large shallot, finely chopped
✔ 2 garlic cloves, finely chopped
✔ 1 tablespoon finely chopped peeled ginger
✔ 2 tablespoons light brown sugar
✔ 1/2 teaspoon kosher salt
✔ 1/2 teaspoon freshly ground black pepper
✔ 3 tablespoons fish sauce (such as nam pla or nuoc nam)
✔ 3 tablespoons hot chili paste (sambal oelek)
✔ 2 tablespoons fresh lime juice plus lime wedges for serving

See Also: Oven Fried Chicken on a Stick Recipe

Directions:

1. Combine chicken and soy sauce in a large bowl. Cover and chill at least 1 hour and up to 4 hours.

2. Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure one inch and heat over medium-high heat until thermometer registers 350 degrees F.

3. Place flour in a large shallow bowl. Dredge chicken in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325– 350 degrees C, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165 degrees F, 10–12 minutes.

4. Transfer chicken to a wire rack set inside a baking sheet. Let cool at least 10 minutes before serving; set aside 3 Tbsp. frying oil.

5. Meanwhile, heat reserved frying oil in a large skillet over medium-high heat. Add shallot, garlic, and ginger and cook, stirring, until fragrant and softened, about 3 minutes.

6. Add brown sugar, salt, pepper and 2 Tbsp. water and cook, stirring, until sugar dissolves and sauce is foamy and glossy, about 3 minutes. Add fish sauce and cook until glaze is slightly thickened, about 2 minutes. Stir in hot chili paste and lime juice. Brush chicken liberally with glaze.

7. Serve chicken with lime wedges and any remaining glaze.

Oven Fried Chicken on a Stick Recipe

Oven Fried Chicken on a Stick Recipe

SERVES 6

See Also: Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe

Ingredients:

For the Chicken:
✔ 1 tablespoon kosher salt
✔ 2 teaspoons paprika, preferably sweet Hungarian, divided
✔ 1 teaspoon onion powder, divided
✔ 1 teaspoon garlic powder, divided
✔ 1 cup buttermilk
✔ 1 1/2 pounds boneless, skinless chicken breast, trimmed
✔ 2 cups coarse dry whole-wheat breadcrumbs or white Japanese-style panko breadcrumbs
✔ 2 tablespoons canola oil
✔ 2 large egg whites
✔ 1 tablespoons Dijon mustard
✔ Freshly ground pepper to taste

For the Dipping Sauce:
✔ 1/2 Vidalia or other sweet onion, cut into 4 pieces
✔ 2 teaspoons cider vinegar
✔ 2 tablespoons honey
✔ 1 tablespoons Dijon mustard
✔ 1/4 teaspoons salt
✔ 1/4 teaspoons freshly ground pepper
✔ 1/2 cups canola oil

See Also: Sweet Tea Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw & Crispy Onions Recipe

Directions:

For the Chicken:
1. Combine kosher salt, 1 teaspoon paprika, and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.

2. Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer and don't refrigerate, or the chicken will be too salty.)

3. Combine breadcrumbs, the remaining 1 teaspoon paprika, and 1/2 teaspoon each onion powder and garlic powder in a large shallow dish (a 9- by 13-inch baking dish works well). Add 2 tablespoons oil and toss well to coat. Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.

4. Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then set a large wire rack on it. Coat the rack with cooking spray.

5. Remove the chicken from the marinade, shaking off any excess, and thread onto six 12-inch bamboo skewers, dividing evenly. Dip the chicken into the egg mixture, coating both sides. Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover, and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.

6. Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.

For the Dipping Sauce:
7. Meanwhile, prepare the dipping sauce: Place onion in a food processor fitted with a metal blade and process until smooth, stopping to scrape down the sides as needed. Add vinegar, honey, mustard, salt, and pepper; process until smooth. With the motor running, add oil through the feed tube in a slow, steady stream until the mixture is thick and well combined. Taste and adjust seasoning with more honey, salt, and/or pepper, if desired.

8. Serve the chicken with the dipping sauce.

Sweet Tea Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw & Crispy Onions Recipe

Sweet Tea Oven-Fried Chicken Sliders with Jalapeño Cheddar Corn Slaw & Crispy Onions Recipe

SERVES 4

See Also: Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe

Ingredients:

For the Sliders:
✔ 1 1/2 pounds chicken breast, cut into slider size pieces
✔ 3/4 cups buttermilk
✔ 1 1/2 cups sweet tea
✔ 1 tablespoon kosher salt
✔ 3 cups corn flake crumbs
✔ 3 tablespoons whole wheat flour
✔ 2 teaspoons seasoned salt
✔ 1/4 -1/2 teaspoon cayenne pepper
✔ A good pinch of pepper
✔ 8 - 12 cornbread brioche slider buns or your favorite slider buns, buttered + toasted

For the Crispy Onions:
✔ 2 large white onions, halved and then sliced very thin
✔ 2 cups buttermilk
✔ 2 cups flour
✔ 1 tablespoon kosher salt
✔ Pinch of pepper + cayenne pepper
✔ Oil, for frying
✔ Jalapeno Cheddar Corn Slaw
✔ 2 cups shredded green cabbage or cabbage slaw
✔ 2 ears grilled corn , kernels removed from the cob
✔ 2 jalapeños, seeded + chopped
✔ 1/4 cup fresh parsley or cilantro, chopped
✔ 1/2 cup sharp cheddar cheese, diced
✔ 1 lemon, juiced
✔ 2 teaspoons rice vinegar
✔ Pinch of salt and pepper
✔ Chipotle Honey
✔ 1/3 cup honey, warmed
✔ 1 chipotle chili, minced

See Also: Chicken Katsu (Fried Chicken Cutlet) Recipe

Directions:

For the Sliders:
1. Add the chicken to a large bowl and pour the buttermilk, sweet tea and salt over the chicken. Toss well, cover and refrigerate overnight.

2. The next day preheat the oven to 475 degrees F. Line a baking sheet with a silpat, foil or parchment paper and spray or brush with olive oil.

3. Add the corn flakes crumbs, flour, seasoned salt, cayenne and pepper to medium sized bowl. Stir to combine.

4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking spray or a mist of olive oil. Drizzle the 4 tablespoons melted butter over the chicken.

5. Bake for 10-12 minutes, then reduce the heat to 400 degrees F. Bake for 10-12 minutes more, then flip the chicken over and gently spray with olive oil. Place back in oven for another 15-20 minutes or until the chicken is cooked through and the juices run clean. Serve with the slaw, crispy onions and chipotle cheddar (all below).


For the Crispy Onions:
6. Add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 30 minutes to 1 hour.

7. Meanwhile add the flour, salt, pinch of cayenne and pinch of pepper to a bowl and give it a good toss.

8. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot.

9. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.

10. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn.


For the Jalapeño Cheddar Corn Slaw:
11. In a bowl toss together the grilled corn, shredded cabbage, jalapeños, chopped parsley or cilantro, lemon juice, rice vinegar, salt and pepper. Cover and place in the fridge until ready to serve. Just before serving stir in the cheddar cheese. For the Chipotle Honey:

12. In a bowl mix together honey and chipotle pepper. Serve drizzled over the chicken.


To assemble:
13. Place a piece of warm chicken on the bottom of each slider bun, drizzle with the chipotle honey. Top with slaw and crispy onions. SERVE!

Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe

Tebasaki (Japanese Style Nagoya Fried Chicken Wings) Recipe

SERVES 1

See Also: Buttermilk Almond Crusted Chicken Fingers Recipe

Ingredients:

✔ 10 – 12 oz chicken wings (party wings), middle section only
✔ Pinch of salt
✔ 1/4 teaspoon white pepper
✔ 1 tablespoon potato starch
✔ Oil, for deep-frying
✔ White sesame seeds

For the Glaze:
✔ 1 tablespoon Japanese soy sauce, tamari preferred
✔ 1 tablespoon Mizkan (Bonito Flavor) Soup Base
✔ 3 tablespoons Mizkan Honteri Mirin
✔ 2 teaspoons sugar
✔ 1 tablespoon sake
✔ 1/2 teaspoon garlic powder

See Also: Chicken Katsu (Fried Chicken Cutlet) Recipe

Directions:

1. Rinse the chicken wings thoroughly and pat very dry with paper towels. Score the bottom part of the wings with two diagonal slits. Season with salt and white pepper, and lay the chicken wings on a flat surface to air dry for 30 minutes.

2. Heat up a deep-fryer to 300 degrees F. Lightly coat and dust the surface of chicken wings with the potato starch. The coating should be very thin.

3. When the deep-fryer is ready, fry the chicken wings for 8 minutes or until they are light brown.

4. Remove the wings and turn up the heat on the deep-fryer to 375°F. Add the wings and deep fry for another 2 minutes or until very crispy. Remove and place on a paper towels to absorb the excess oil.

5. Heat up all the ingredients in the Glaze in a small saucepan on low heat. Simmer until the glaze slightly thicken. Add the wings into the saucepan and toss around to make sure that each wing is lightly coated with the Glaze. Shake off the extra Glaze off each wings and transfer the wings to a bowl.

6. Sprinkle some white pepper powder (to taste) on top of the tebasaki and toss around a few times. Top with sesame seeds and serve immediately.

Chicken Katsu (Fried Chicken Cutlet) Recipe

Chicken Katsu (Fried Chicken Cutlet) Recipe

SERVES 1

See Also: Buttermilk Almond Crusted Chicken Fingers Recipe

Ingredients:

✔ 10 oz (300g) boneless and skinless chicken breast
✔ 1/2 teaspoon salt
✔ 3 dashes black pepper
✔ 1 large egg, lightly beaten
✔ 1 1/2 cups Japanese bread crumbs/panko
✔ Oil for deep-frying

See Also: Nashville Hot Fried Chicken Recipe

Directions:

1. Slice the chicken breast horizontally into two slices. Cut each slice into 2 equal-sized pieces. Season with the salt and black pepper. Leave to stand for 10 minutes.

2. Heat up a pot of cooking oil for deep-frying. Ideal temperature is about 350 degrees F.

3. Dip each piece of the chicken into the beaten egg, then immediately coat it with the panko. Shake off the excess.

4. Dip the chicken into the egg again, and then coat with the panko for the second time. Make sure that the chicken is evenly coated with a thick layer of panko. Repeat the same for the other piece of chicken.

5. Once the oil is fully heated, gently drop each piece of the chicken into the pot and deep fry until both sides turn golden brown.

6. Dish out the chicken onto a plate lined with paper towels. Cut the chicken into strips, and serve immediately with steamed rice.

Buttermilk Almond Crusted Chicken Fingers Recipe

Buttermilk Almond Crusted Chicken Fingers Recipe

SERVES 2

See Also: Nashville Hot Fried Chicken Recipe

Ingredients:

✔ 1 pound boneless, skinless chicken tenders
✔ 2 1/2 cups buttermilk
✔ 1 cup almond meal
✔ 3/4 cup whole wheat panko breadcrumbs
✔ 1/4 cup whole wheat pastry flour (or all purpose)
✔ 1/2 teaspoon salt
✔ 1/2 teaspoon pepper
✔ 1/2 teaspoon smoked paprika

See Also: Karaage Japanese Fried Chicken Recipe

Directions:

1. Add chicken to a baking dish and pour buttermilk over top to coat. Let soak for 4-6 hours refrigerated, or overnight.

2. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.

3. In a large bowl, combine almond meal, panko, flour, salt, pepper and paprika.

4. Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere and place on the wire rack.

5. Spray each with a mist of olive oil or nonstick spray. Bake for 12 minutes, remove from oven,gently flip and mist with spray, then bake for 12 minutes more and then serve.

Nashville Hot Fried Chicken Recipe

Nashville Hot Fried Chicken Recipe

SERVES 4

See Also: Karaage Japanese Fried Chicken Recipe

Ingredients:

✔ 1/2 cup buttermilk (low-fat or non-fat is fine)
✔ A 5-ounce bottle habanero hot sauce
✔ 3 pounds bone-in, skin-on chicken drumsticks
✔ Vegetable oil, for frying
✔ 2 cups all-purpose flour
✔ 2 teaspoons table salt
✔ 3/4 teaspoon freshly ground black pepper
✔ 3/4 teaspoon onion powder

See Also: Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe

DIrections:

1. Whisk together the buttermilk and hot sauce in a large bowl or a baking dish. Add the chicken and turn to coat. Cover and refrigerate for 24 hours, turning the pieces occasionally.

2. Preheat the oven to 350 degrees F. Place a wire rack in a roasting pan or on a rimmed baking sheet.

3. Pour the oil in a large, deep skillet until it reaches a depth of 1 inch. Heat the oil to 325 degrees F.

4. Combine the flour, salt, pepper, and onion powder in a shallow bowl.

5. Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off and discarding the mixture. Dredge the chicken in the flour mixture, shaking off any excess.

6. Fry the drumsticks in the oil in batches, turning occasionally, until lightly browned, 6 to 8 minutes. Transfer the fried chicken to the wire rack. Bake the chicken until cooked through, 12 to 15 minutes (or, if your drumsticks are large, a few minutes longer)

Karaage Japanese Fried Chicken Recipe

Karaage Japanese Fried Chicken Recipe

SERVES 1

See Also: Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe

Ingredients:

✔ 450 grams chicken thigh, deboned, with skin on and cut into bite size pieces
✔ 1 tablespoon soy sauce
✔ 2 tablespoons mirin (Japanese sweet rice wine)
✔ 1/2 teaspoon coarse salt
✔ Generous 2 teaspoons grated ginger
✔ Generous 2 teaspoons grated garlic
✔ 1/3 cup potato starch
✔ 1/2 tsp freshly ground black pepper
✔ Chili Flakes (powder)

See Also: Ambessa Tea-Brined, Double Fried Chicken Recipe

Directions:

1. In a medium mixing bowl, combine the chicken, soy sauce, mirin, salt, ginger and garlic. Mix well to combine and chill in the fridge for at least 30 minutes. Add 2 teaspoons of chili flakes or powder (more if you want plenty of heat)
2. In a small bowl, combine the starch and ground pepper and mix.
3. Use deep-fat-fryer or heat saucepan of oil to 350 degrees F.
4. Dip a handful of chicken pieces into the starch mixture until each piece is covered well. Drop into the hot oil and when the chicken pieces float to the top, they are done. Repeat with the rest.
5. Once all the chicken is done, place the back into the hot oil and fry until golden brown. Transfer to a paper towel and continue with the rest. Serve immediately.

Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe

Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce Recipe
SERVES 6

See Also: Ambessa Tea-Brined, Double Fried Chicken Recipe

Ingredients:

For the Chicken:
✔ 2 pounds chicken (boneless and skinless chicken breasts work best with a few thighs)
✔ 2 1/2 cups buttermilk
✔ 2 cups corn flake crumbs
✔ 1/2 cup panko bread crumbs
✔ 2 tablespoons whole wheat flour
✔ 1 tablespoon smoked paprika
✔ 1 teaspoon chili powder
✔ 2 teaspoons onion powder
✔ 1/2 teaspoon garlic powder
✔ 1/4 -1/2 teaspoon cayenne pepper
✔ A pinch of salt & pepper

For the Sweet Honey Bourbon Sauce:
✔ 3/4 cup bourbon
✔ 1 cup cold water, divided
✔ 2 tablespoons cornstarch
✔ 1/8 teaspoon cayenne
✔ 1/8 teaspoon salt
✔ 1/8 teaspoon pepper
✔ 2 tablespoons soy sauce
✔ 3/4 cup honey
✔ 2 tablespoons of your favorite BBQ Sauce
✔ 1 1/2 teaspoons tabasco
✔ 1 teaspoon dijon mustard
✔ 4-8 tablespoons melted salted butter

See Also: Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle Recipe

Directions:

For the Sweet Honey Bourbon Sauce:
1. In a bowl, mix the cornstarch with 1/4 cup of water until smooth. Add the cayenne pepper, salt and black pepper.
2. In a medium sauce pan over low heat, combine the bourbon, 3/4 cup water, soy sauce, honey, BBQ Sauce, Tabasco and dijon.
3. Bring up the heat to a simmer and slowly add the corn starch mixture, whisking vigorously as you go.
4. When the mixture is well combined, cook about 1 more minute. Turn off the heat and set aside until ready to use. The sauce can be made ahead and refrigerated until ready to serve.

For the Chicken:
1. Add the chicken to a large bowl and pour the buttermilk over the chicken. Toss well, cover and refrigerate for 2 hours or overnight.

2. After 2 hours or the next day preheat the oven to 475 degrees F. Line a baking sheet with a silpat, foil or parchment paper and spray or brush it with some olive oil.

3. Add the corn flakes crumbs, Panko, flour, smoked paprika, chili powder, onion powder, garlic powder, cayenne, salt and pepper. Stir to combine.

4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking spray or a mist of olive oil. Drizzle the melted butter over the chicken.

5. Bake for 10-12 minutes, then reduce the heat to 400 degrees F. Bake for 10-12 minutes more, then flip the chicken over and gently spray with olive oil. Place back in oven for another 15-20 minutes or until the chicken is cooked through and the juices run clean. Serve with a lemon wedge if desired and the bourbon sauce.

Ambessa Tea-Brined, Double Fried Chicken Recipe

Ambessa Tea-Brined, Double Fried Chicken Recipe

Just because something is a soul-food classic, it doesn’t mean that it can’t be improved with a little tweaking here and there. Here’s some of that tweaking at its best.

SERVES 4

See Also: Almond Fruit Pizza Squares Recipe

Ingredients:

For brine:
✔ 8 cups sweetened Safari Breakfast or Earl of Harlem Tea
✔ 1/2 cup kosher salt
✔ 10 thyme sprigs
✔ 1 head of garlic ,halved
✔ 1/2 lemon, thinly sliced

For double-fried hot chicken:
✔ 4 chicken drumsticks
✔ 4 chicken thighs
✔ 3 tbsp. gochujang
✔ 3 tbsp. sorghum molasses
✔ 1 tbsp. cayenne pepper
✔ 1/2 cup lard or 1 stick unsalted butter, softened
✔ Canola oil , for frying
✔ 1-1/2 cups all-purpose flour
✔ 1/2 cup Wondra flour
✔ 1-1/2 tbsp. cornstarch
✔ About 1 cup seltzer

See Also: Acapulco Chicken Pizza Recipe

Directions:

For brine:
1. In a large saucepan, bring 4 cups of the sweetened Ambessa tea just to a boil.
2. Add the 1/2 cup of kosher salt and stir until dissolved. Add the thyme, halved garlic head, lemon slices and the remaining 4 cups of sweetened tea and let cool completely, then refrigerate until well chilled, about 45 minutes.

For double-fried hot chicken:
1. Remove the chicken from the brine and pat dry with paper towels. Let stand at room temperature for 30 minutes.

2. Meanwhile, in a food processor, combine the 3 garlic cloves with the gochujang, molasses and cayenne and puree until a past forms. Add the lard and puree until smooth. Season with salt. Scrape the chile mixture into a very large bowl.

3. In a large saucepan, heat 3 inches of oil to 350 degrees F. Set a rack over a rimmed baking sheet. Spread 1 cup of the all-purpose flour in a pie plate.

4. In a medium bowl, whisk the remaining 1/2 cup of all-purpose flour with Wondra flour, cornstarch and a generous pinch of salt. Whisk in 3/4 cup of seltzer until a thick batter forms, adding more seltzer if needed.

5. Dredge 4 of the chicken pieces in the flour, tap off the excess and transfer to the rack. Dip 1 piece of chicken at a time in the batter, let the excess drip back into the bowl and add the chicken to the hot oil. Fry the chicken at 350 degrees F, turning occasionally, until pale golden and crisp, about 8 minutes; transfer the chicken to the rack. Repeat with the remaining 4 pieces of chicken.

6. Return the first 4 pieces of chicken to the hot oil and fry at 350 degrees F until golden and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8-10 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining 4 pieces of chicken.

7. Add the 8 pieces of fried chicken to the very large bowl with the chili mixture and toss to coat. Transfer the chicken to a platter and serve right away.

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle Recipe

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle Recipe

If you’re not in the habit of pouring a little orange honey drizzle on your chicken wings, then you’re in for a treat! These flavors work beautifully together and I suspect there will be nothing much left on your plate but bones.

SERVES 4 – 6

See Also: Apple Pizza Dessert Recipe

Ingredients:

✔ 3 cups flour
✔ 1 tbsp salt (plus more to season wings)
✔ 1 tbsp freshly ground black pepper
✔ 2 tbsp onion powder
✔ 1 tbsp garlic powder
✔ 1 tbsp dried thyme
✔ 1 tbsp ground sage
✔ 1 tbsp dried oregano
✔ 1 tbsp dry mustard powder
✔ 1 tbsp powdered ginger
✔ 1 tbsp paprika
✔ 1 tbsp cayenne pepper
✔ 3 – 4 lbs chicken wings
✔ 3 eggs
✔ 3 tbsp water
✔ 3 tbsp canola oil
✔ 1 cup honey
✔ Zest of 1/2 large orange, finely grated

See Also: Apple and Spice Pizza Cookies Recipe

Directions:

1. Preheat oven to 375 degrees F.
2. Mix the flour with the salt, pepper and all of the herbs and spices.
3. Coat the bottom of a cookie sheet or large baking pan with the canola oil.
4. Whisk together the eggs and water to make an egg wash.
5. Season the wings with salt.
6. One at a time, dip the chicken wings in the flour and herb/spice mix, then quickly into the egg wash and back into the flour dredge again.
7. Place the coated chicken wings in the pan and lightly spray the tops with canola oil from a spray bottle.
8. Bake for about 40 minutes or until fully cooked, golden brown and crispy, turning at least once during the cooking time.
9. Add the honey and orange zest to a small saucepan.
10. Bring to a gentle simmer for only a minute then remove from the heat.
11. Drizzle the wings with the orange honey when serving.

Acapulco Chicken Pizza Recipe

Acapulco Chicken Pizza Recipe

SERVES 4
PREP 20 minutes
COOK: 10 minutes

See Also: A Trio Of Pizzas Abm Recipe

Ingredients:

✔ 1 Tbs vegetable oil
✔ 3/4 lb fresh boneless, skinless chicken breasts, sliced
✔ 1 package Ortega Taco Seasoning Mix
✔ 3 Tbs cayenne pepper
✔ 5 Tbs Ortega Medium Taco Sauce
✔ 2 12-inch flour tortillas
✔ 8 oz Ortega Refried Beans
✔ 1/4 cup Ortega Medium Taco Sauce
✔ 1/4 cup Monterey cheese, grated
✔ 1/4 cup cheddar cheese, grated
✔ 2 cups lettuce, shredded
✔ 2 avocados, seeded, peeled and mashed
✔ 1 tomato, diced

See Also: Buttermilk Fried Chicken Recipe

Directions:

1. Add oil to a large heated skillet; stir in chicken, taco seasoning mix and cayenne pepper and cook until browned. Stir in first amount of taco sauce and remove from the heat.

2. On a large plate, place flour tortillas; divide and spread with refried beans, being sure to cover the entire tortilla. Add the chicken mixture over the beans and sprinkle remaining taco sauce, grated Monterey cheese, and grated Cheddar cheese on top.

3. Bake in a 375°F; oven until the cheese is bubbly, about 10 minutes. Remove and cut into wedges. Serve with shredded lettuce, mashed avocados, and diced tomato.

Buttermilk Fried Chicken Recipe

Buttermilk Fried Chicken Recipe

The secret to making this Southern fried chicken classic juicy and tender is to marinate the chicken in buttermilk. If you like your chicken extra crispy, give it a double dredge in the seasoned flour.

SERVES 4 – 6

See Also: A Trio Of Pizzas Abm Recipe

Ingredients:

✔ 1 chicken, cut into 8 to 10 pieces
✔ 3 cups buttermilk
✔ 1 tbsp. Worcestershire sauce
✔ Hot sauce, to taste
✔ 2 1/4 cups flour
✔ Salt and freshly ground pepper, to taste
✔ Pinch cayenne, or to taste
✔ Peanut oil or vegetable oil, for shallow frying

See Also: Thai Styled Chicken Pizza Recipe

Directions:

1. Add buttermilk to large bowl. Add Worcestershire sauce and a few dashes of hot sauce. Stir. Add the chicken to the buttermilk. Turn to coat. Cover and let marinate in the fridge overnight or for at least 6 hours.

2. Combine flour, salt and pepper and cayenne in a shallow dish. Dredge the chicken pieces in the flour mixture and coat well. Double dredge the chicken and dip back into buttermilk and then once again in the flour. Shake off any excess flour.

3. Heat oil over medium heat in large cast iron fry pan. Add enough oil to come up about 1-inch to 2- inches up the side of the pan.

4. Add chicken to hot oil. Shallow fry over medium to medium-low heat. Cook chicken until juices run clear and no longer pink, flipping once during the cooking. Depending on thickness of chicken pieces, total cooking time will be about 20 to 30 minutes. Remove chicken and place on a rack to drain off excess fat or drain on paper towel. Serve hot or cold.

5. Alternatively, shallow fry chicken until golden brown, about 7 to 8 minutes per side. Finish in preheated 350 degrees F oven until juices run clear and no longer pink, about 10 to 15 minutes and serve.

Chicken Garlic Pizza Recipe

Chicken Garlic Pizza
The blend of butter garlic sauce, tomato, chicken and ricotta is just mouthwatering.

SERVES 6
PREP 35 minutes

See Also: Pizza Jerk Chicken Recipe

Ingredients:
✔ 1 cup Boneless chicken
✔ 2 tbsp. Butter
✔ 2 garlic cloves, minced
✔ 2 tbsp. Green onion, chopped
✔ ½ tsp Dried basil
✔ 1 Prebaked pizza crust
✔ 1 cup Tomato sliced
✔ ½ cup Fresh chopped cilantro
✔ ½ cup Ricotta cheese
✔ ¼ cup Grated parmesan

See Also: Pizza Margherita Recipe

Directions:
1. Take a saucepan and boil chicken in water, for 20 minutes. Drain and cut into strips
2. Take a skillet and heat butter with garlic on medium heat. Cook in it onion and basil. Refrigerate it for 10 minutes.
3. Preheat oven at 350F.
4. Fix the pizza crust into baking sheet and spread herb mixture onto it.
5. Now place chicken and cheese.
6. Top with cilantro, tomato slices and parmesan.
7. Bake for 20 minutes.

Pizza Chicken Teriyaki Recipe

Pizza Chicken Teriyaki
This is an amazingly flavored pizza a, having a slight sweet taste. The ingredients make a delicious combo.

SERVES 8
PREP 2 hrs.

See Also: Pean Mushroom Pizza Recipe

Ingredients:
✔ 1 can (reserve juice) Pineapple chunks, drained
✔ 2 cups Boneless chicken cut into pieces
✔ 1 tsp Minced garlic
✔ 1 Pre baked pizza crust
✔ 1 cup Teriyaki sauce
✔ 1 small Sweet onion, sliced
✔ 1 cup Shredded cheddar cheese
✔ 1 cup Grated feta cheese

See Also: Pizza Margherita Recipe

Directions:
1. Take a baking dish and mix in it pineapple juice with garlic and chicken. Refrigerate for 1 hour.
2. Preheat oven at 400 F.
3. Now take pot chicken from pineapple. Take a pan and heat on medium heat. Cook chicken in it and garlic for 2 minutes.
4. Fix pizza crust into pizza pan. Bake for 7 minutes. Remove from oven.
5. Now brush it with teriyaki sauce and then place onion. Top with cheddar.
6. Place chicken, pineapple chunks and sprinkle feta cheese.
7. Bake for 15 minutes.

Pizza Jerk Chicken Recipe

Pizza Jerk Chicken
Ingredients like Portobello mushrooms, jerk sauce and German salami makes this pizza an exciting and spicy treat.

SERVES 6
PREP 60 minutes

See Also: Pickle and Pepperoni Pizza Recipe

Ingredients:
✔ 1 Green bell pepper
✔ 4 tbsp. Olive oil.
✔ 2 ½ cup Boneless chicken, chopped
✔ 1 tbsp. Jerk sauce
✔ 3 diced garlic cloves
✔ 1 Chopped Portobello mushroom
✔ Pre baked thin pizza crust (or you can make the dough yourself by following recipes given earlier)
✔ ½ cup Pizza sauce
✔ 1 package Sliced salami
✔ 1 ½ cups Grated mozzarella cheese

See Also: Chicken Corn Pizza Recipe

Directions:
1. Preheat oven broiler.
2. Grease green pepper with some oil and place on baking sheet. Broil for 5 minutes each side.
3. Remove from heat and place in sealed plastic jar for 15 minutes. Then cut it into strips, remove seeds and skin and then dice.
4. Preheat oven at 350F.
5. Take a skillet and heat olive oil on medium heat. Cook chicken for 10 minutes. Add roasted green pepper, and rest of the ingredients except pizza sauce, salami and cheese. Cook for 5 minutes.
6. Fix pizza crust in a greased baking pan and layer pizza sauce all over. Place salami and then chicken mixture on top. Top with mozzarella cheese.
7. Bake for 10 minutes.

Chicken Corn Pizza Recipe

Chicken Corn Pizza
This pizza is a simple but delicious recipe, where chicken and corn makes a great blend.

SERVES 4
PREP 50 minutes

Ingredients:
✔ 2 cups Luke-warm water
✔ 1/2 tablespoon yeast
✔ 1⁄3 cup sugar
✔ 1 tablespoon each salt & pepper
✔ 2-4 cups flour
✔ ¾ cup Barbeque sauce
✔ 2 cups Shredded rotisserie chicken
✔ 2 cups Provolone grated
✔ ½ cup Corn kernels
✔ 1 small Red onion sliced

Directions:
1. Take a bowl and mix water, sugar, yeast and salt. Set aside for 10 minutes.
2. Now add in flour gradually. Knead dough and set aside for 30 minutes.
3. Preheat oven at 475 F. Grease baking sheet with oil.
4. On a flat working surface, roll the dough flat, as per the size of baking sheet.
5. Put flattened dough in a sheet and press to fix.
6. Layer barbeque sauce, provolone, chicken, corn, onion and salt and pepper.
7. Bake for 20 minutes.