Chipmoodychicken Recipes

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Steps:

• For the honey giardiniera butter: Add the butter, honey and salt to taste to a bowl and mix until smooth. Stir in the giardiniera until well blended. Refrigerate until ready to use.
• For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours.
• When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to 350°F.
• Set up a dredging station: Pour the buttermilk into a large bowl and in a separate large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne until well combined. Use your tongs to drizzle some of the buttermilk mixture into the flour mixture.
• Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat until all the remaining chicken is well coated.
• Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve at the picnic at room temp. Served with softened honey giardiniera butter.

Steps:

• Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.

Steps:

• Melt butter for frying in a large saute pan.
• Salt and pepper chicken breasts.
• Dust chicken breasts in flour, then egg and then bread crumbs.
• Saute in butter until lightly browned.
• Meanwhile, mix cream cheese with butter, parsley and walnuts.
• Divide cream cheese mixture into 4 egg-shaped balls and roll in Swill cheese to coat them well.
• Put cooked long grain and wild rice into a casserole dish.
• Wrap each chicken breast around a cream cheese"egg" and place, seam side down, over rice.
• You may secure with toothpicks but be sure to remove before serving.
• Bake at 350 F for 15 to 20 minutes.
• During the last 3 minutes, top with remaining Swiss cheese.
• Serve hot.
• May be made ahead and frozen.

Steps:

• Melt butter for frying in a large saute pan.
• Salt and pepper chicken breasts.
• Dust chicken breasts in flour, then egg and then bread crumbs.
• Saute in butter until lightly browned.
• Meanwhile, mix cream cheese with butter, parsley and walnuts.
• Divide cream cheese mixture into 4 egg-shaped balls and roll in Swill cheese to coat them well.
• Put cooked long grain and wild rice into a casserole dish.
• Wrap each chicken breast around a cream cheese"egg" and place, seam side down, over rice.
• You may secure with toothpicks but be sure to remove before serving.
• Bake at 350 F for 15 to 20 minutes.
• During the last 3 minutes, top with remaining Swiss cheese.
• Serve hot.
• May be made ahead and frozen.