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)