Crispy Five Spice Chicken Recipes

Steps:

• Preheat your oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

Steps:

• Cut chicken breasts in half lengthways.
• Dust lightly with cornflour and set aside.
• Combine all coating ingredients in a shallow bowl or plate.
• Dip chicken into beaten egg and then press firmly into the coating mixture.
• (You can double coat as well, to ensure a good coating. Just dip again in egg, then the coating mixture.) Heat 1 cm of oil in frying pan over med-high heat.
• Fry the chicken 2-3 minutes each side, until golden and crisp.
• Do not crowd the pan.
• Fry in batches if necessary.
• Drain on absorbent paper.

Steps:

• Using a pair of metal kitchen tongs or a fork, hold the pepper over the flame of a gas burner until well charred, turning occasionally. Alternatively, char the pepper under your broiler set to high, turning occasionally until charred. Transfer to a small bowl and cover with plastic or a plate to seal in the steam and set aside.
• Tear the bread into small pieces and roughly chop the garlic. Add both to the bowl of a food processor fitted with a steel blade and pulse until the mixture is finely ground into breadcrumbs. Add the olive oil, season with salt and pepper and pulse to combine.
• Heat a large skillet over medium-high heat and add the breadcrumb mixture. Toast, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a shallow dish and spread into a thin layer to cool completely.
• Meanwhile, peel the charred skin off of the pepper, finely dice and add it to a small bowl along with the crumbled feta. Mix well to combine and set aside.
• Preheat the oven to 375 degrees F (190 degrees C) and set out two baking sheets.
• Prepare the chicken by removing the tender from each and slicing two of the breasts into four or five long pieces that are about the same size as the tenders. Slice a pocket into the side of the two remaining chicken breasts and stuff each with the pepper and feta mixture.
• Scatter the flour into a shallow dish. Season with salt. Beat the mayonnaise and eggs together in a separate shallow dish. Set up a breading station with the flour, egg mixture and toasted breadcrumbs. Dredge the tenders by coating in flour, dipping in the egg and finally pressing into the breadcrumbs to coat. Continue with the rest of the tenders, placing the coated pieces onto one of the baking sheets, leaving space between each. Coat the stuffed chicken breasts as you did the tenders, being careful not to let any of the stuffing fall out, and place onto the second baking sheet.
• Place both the tenders and the stuffed chicken breasts into the oven, placing the stuffed breasts onto the lower shelf if needed for space. Bake until cooked through to 165 degrees F (75 degrees C), 20 to 25 minutes for the tenders and 25 to 30 minutes for the stuffed breasts. Allow the chicken to rest for 3 to 5 minutes.

Steps:

• Place the chicken pieces in a large dish or plastic bag.
• Mix the remaining ingredients and pour over the chicken.
• Marinate refrigerated overnight or for 1 to 2 hours if time is short.
• Transfer the chicken to a baking dish and brush with the marinade.
• Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Steps:

• Combine all ingredients except chicken, and marinate chicken at least an hour - overnight for a stronger flavour!
• Bake at 190C for about 30 minutes, basting or adding marinade periodically.