FRIED CHICKEN PO' BOYS
Provided by Kardea Brown
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 32
Steps:
- For the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Refrigerate for 4 hours or up to overnight.
- For the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners' sugar in a large shallow dish or paper bag.
- Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Fill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Heat to 350 degrees F. Line a baking sheet with paper towels and set a cooling rack on top.
- Add 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more.
- Remove to the prepared cooling rack and let sit for 5 minutes. (See Cook's Note.)
- For the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Spread the mixture on both sides of the baguettes. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Add a few chicken pieces to each. Top with some Red Cabbage Slaw and the top pieces of bread. Cut each loaf in half, then cut into 8 to 10 portions. Serve with lots of napkins!
- Combine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Add the coleslaw mix, cabbage and green onions and toss lightly. Taste the slaw, then add salt and pepper to your liking. Serve right away or chill up to overnight.
CHICKEN KEDRA
Delicious Moroccan chicken recipe, and super easy! Marinate the chicken, then simmer it and it's ready! Taken from Moroccan Mediterranean Cuisine published by Konemann. Prep time includes 1 hour marinating.
Provided by Da Huz
Categories Whole Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the wings and thighs off the chicken. Cut the back away from the breasts, then split the breasts down the middle, leaving them on the bone.
- Make marinade by chopping parsley and mixing with saffron, 1 tsp olive oil, and 2 tbsp vegetable oil.
- Place chicken pieces into marinade, turn to coat, and let sit 1 hour in the fridge.
- Fry the chicken in the marinade briefly (about 1 minute), then cover with water and simmer for 30 minutes or until chicken is cooked through.
- While chicken is simmering, chop onions into thin slices, salt, and fry over low heat in 1 tbsp vegetable oil until soft and translucent.
- Shortly before serving, mix almonds with onions and fry for a few minutes.
- Serve with basmati rice or couscous.
Nutrition Facts : Calories 1275.7, Fat 101, SaturatedFat 19.4, Cholesterol 243.8, Sodium 251.3, Carbohydrate 22.3, Fiber 8.7, Sugar 6.8, Protein 73.9
CHEDDAR CHICKEN
A quick and easy coated chicken recipe for busy people on the go!
Provided by Karen Anne Bush
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
- Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
- Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 3.4 g, Cholesterol 109.3 mg, Fat 16.3 g, Fiber 0.1 g, Protein 31.4 g, SaturatedFat 9.7 g, Sodium 320.3 mg, Sugar 0.5 g
CHICKEN MADRAS
Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Provided by Elena Silcock
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
- Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
- Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
- Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
- Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
- Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
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