Kickin Chicken With Fries Recipes

Steps:

• For the chicken: Preheat the oven to 425 degrees F. Combine the salt, sugar, garlic powder onion powder, paprika, pepper and turmeric. Reserve 2 tablespoons of the seasoning for the fries. Pat the chicken dry with paper towels. Liberally sprinkle some of the remaining seasoning inside the chicken. Brush the outside of the chicken with the melted butter and sprinkle with the rest of the remaining seasoning, Roast the chicken until the thickest part of the thigh reaches 165 degrees F, about 1 1/2 hours. Remove the chicken and cover with aluminum foil for about 20 minutes.
• For the fries: Heat the oil in a deep heavy pot over medium heat until it reaches 350 degrees F. Meanwhile, slice your russets into fries about a 1/4-inch thick, skin on. When the oil is ready, add a third of the fries and stir once with some tongs just to make sure they don't clump together. Cook until a deep golden brown, 10 to 15 minutes. Cook the remaining fries in batches. Set aside on a tray lined with paper towels. Immediately sprinkle with the reserved chicken seasoning.
• Serve the chicken with the fries.

Steps:

• Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

Steps:

• Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
• Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
• Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
• Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
• Mix remaining soy sauce into chicken mixture.
• Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
• Toss vegetables with chicken.

Steps:

• season thighs liberally with fine ground seasoning mix and squeeze one lemon half over chicken.
• heat grill to medium.
• squeeze other half of lemon into small bowl and whisk in mustard, oil and spices. should be somewhat thick like a good salad dressing in order to stick to chicken while cooking- if to then whisk in olive oil while drizzling it into bowl until desired thickness.
• taste marinde- should have a strong but not over powering lemon taste. add more spice if you desire.
• grill chicken slowly until almost done and baste with all of sauce on both sides of chicken let cook until done.
• EAT!

Steps:

• Trim excess fat from chicken thighs. Sprinkle legs & thighs with House Seasoning. Place in large ziploc bag. Add syrup, vinegar, red pepper & oil. Seal bag and shake to mix ingredients. Chill 3-8 hrs. Preheat oven to 350. Remove chicken from marinade. In large skillet, cook chicken over med-high heat 2-3 min. per side. Place skin side up in baking dish. Cover with foil. Bake 45 min; uncover and bake 20 min. more. Serve with sauce.

Steps:

• 1. Preheat oven to 450°. Arrange oven racks to accommodate both a baking sheet and a 9" x 13" baking dish. 2. Mix salsa, brown sugar, and mustard together in a 2-cup measuring cup. 3. Place chicken in a 9" x 13" baking dish. Pour sauce over chicken. Put in oven. 4. Spread out potatoes on nonstick baking sheet. Place in oven. Set timer for 25 minutes. 5. Place in microwave-safe dish, cover and cook on high 12 minutes. (You will leave the vegetables set in microwave 10 minutes longer.) 6. At sound of timer, check chicken to see if it's done. Cook 5 more minutes if necessary. It's Kickin' Chicken time! MENU: Kickin' Chicken with Fries Green Beans