Hot Chicken In Garlic Sauce Recipes

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CHEF JOHN'S NASHVILLE HOT CHICKEN

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 10h

Yield 4

Number Of Ingredients 17



Chef John's Nashville Hot Chicken image

Steps:

  • Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
  • Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
  • Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
  • Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
  • Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
  • Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

CHICKEN IN HOT GARLIC SAUCE

Make and share this Chicken in hot garlic sauce recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 18



Chicken in hot garlic sauce image

Steps:

  • Cut chicken breasts into even sized pieces.
  • Marinate them with the marinade in a bowl.
  • Keep aside.
  • Heat oil in a wok.
  • Add garlic and the chilli paste.
  • When the garlic turns golden brown after stir-frying it for a few minutes, add tomato sauce.
  • Add capsicums and onion.
  • Stir-fry for a minute.
  • Add chicken breasts, salt, ajinomoto, sugar and stock.
  • Dissolve cornflour in 2 tbsps.
  • water.
  • Add to the chicken.
  • Thicken the sauce, stirring continuously and finish with vinegar.
  • Serve hot with boiled rice or noodles.

200 g chicken breasts
1 tablespoon garlic, peeled and chopped
2 teaspoons red chili paste
1 1/2 tablespoons tomato sauce
salt
1/4 teaspoon ajinomoto (Chinese salt) (optional)
1 teaspoon sugar
1/3 cup chicken stock
1 tablespoon cornflour
4 tablespoons oil
1 teaspoon vinegar
3 red capsicums, cut into cubes
1 tablespoon onion, finely chopped
1 egg
3/4 teaspoon salt
1/4 teaspoon ajinomoto (optional)
1 tablespoon cornflour
1 tablespoon oil

HOT CHICKEN IN GARLIC SAUCE

This is a very spicy chicken stir-fry, with a wonderfully tastey garlic overlay! With broccoli and carrots, it is very colorful and tastey. It is good served over rice or pasta.

Provided by breezermom

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Hot Chicken in Garlic Sauce image

Steps:

  • Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
  • Pour oil around the top of a preheated wok or skillet with sloped sides; heat at medium-high (375) for 2 minutes. Add chile pepper pods, and stir-fry 2 to 3 minutes. Remove chile pepper pods from the wok; set aside. Add the reserved chicken, and stir-fry for 7 minutes or until lightly browned. Remove chicken from the wok; drain well, and set aside.
  • Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
  • Add the reserved chile pepper pods, reserved chicken, and green onion to the wok. Combine wine and chili paste (if using); add to the wok and stir-fry until thoroughly heated. Serve over hot cooked rice or pasta.

Nutrition Facts : Calories 845.5, Fat 45.6, SaturatedFat 10.9, Cholesterol 217.9, Sodium 265.8, Carbohydrate 20.6, Fiber 3.7, Sugar 7, Protein 74.1

3 lbs chicken breasts, skinned and boned
1/4 cup vegetable oil, divided
7 dried red chili peppers, pods (I find them in the ethnic aisle with the mexican foods, sometimes with asian foods)
3 stalks celery, thinly sliced on the diagonal
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup fresh broccoli florets, separated into small pieces
1/2 cup carrot, sliced diagonally
5 garlic cloves, thinly sliced
1 teaspoon gingerroot, peeled and minced
1 green onion, cut into 1 inch pieces
3/4 cup rice wine
1/4 cup chili paste (optional)

CHICKEN IN GARLIC-VINEGAR SAUCE

Make and share this Chicken in Garlic-Vinegar Sauce recipe from Food.com.

Provided by Realtor by day

Categories     Chicken Thigh & Leg

Time 3h

Yield 6 serving(s)

Number Of Ingredients 16



Chicken in Garlic-Vinegar Sauce image

Steps:

  • Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
  • Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
  • Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
  • Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
  • Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for
  • When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.

Nutrition Facts : Calories 429.6, Fat 30.9, SaturatedFat 9.5, Cholesterol 116.5, Sodium 375.3, Carbohydrate 9.1, Fiber 0.9, Sugar 1.5, Protein 28.6

3 lbs chicken pieces (bone-in, thighs, drumsticks and or breasts, skin removed, trimmed)
1/2 teaspoon coarse salt, plus a pinch, divided
1/2 teaspoon fresh ground pepper
7 teaspoons extra virgin olive oil, divided
1 tablespoon butter
1/2 cup minced shallot
16 garlic cloves, peeled
1/3 cup sherry wine vinegar or 1/3 cup red wine vinegar
1 cup reduced-sodium chicken broth
2 sprigs fresh thyme (or 2 teaspoons dried)
1/2 cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 teaspoons tomato paste
2 teaspoons all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoons finely minced fresh chives

GARLIC CHICKEN SAUCE

This is a quick and easy sauce made from pantry ingredients that tastes more complex than it is. Serve over chicken cutlets or mashed potatoes, or toss with hot cooked pasta. Wonderful with sliced sauteed chicken over spaghetti, hot cooked shrimp or seafood mix over linguini, or pork cubes and spaetzle. Also excellent served over penne and steamed broccoli. Makes a good base for chicken casseroles in place of "cream of" soup from a can. Increase the garlic to your taste and feel free to add a pinch of cayenne or red pepper flakes.

Provided by DancesInGarden

Categories     Sauces

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9



Garlic Chicken Sauce image

Steps:

  • Melt butter in saucepan over medium heat.
  • Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
  • Add flour and whisk to combine (this makes a roux).
  • Cook and whisk the roux for a minute or so. You want it blonde, not brown.
  • Mix the bouillon powder, hot water, and milk.
  • Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.
  • Bring to a bubble, and allow to bubble until thickened.
  • Squeeze the wedge of lemon over top (watch for seeds!).
  • Taste and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 95.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 16.6, Sodium 327.9, Carbohydrate 7.2, Fiber 0.2, Sugar 0.2, Protein 3.2

1 cup hot water
2 teaspoons chicken bouillon powder
1 cup skim milk
2 tablespoons butter
2 tablespoons flour
2 garlic cloves, minced
salt
pepper
1 lemon wedge

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