Lea Perrins Sauteed Chicken Recipes

Steps:

• For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
• Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
• Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
• Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
• Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
• Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
• For the coleslaw: Whisk together the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard and celery salt in a medium bowl. Add the coleslaw mix and toss to coat. Season with 1/4 teaspoon salt and several grinds of pepper. Cover and refrigerate for 30 minutes. Taste and add additional salt and pepper as needed before serving.
• Serve the chicken hot or at room temperature with the coleslaw, potato rolls and pickles on the side.

Steps:

• Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes.
• Add vegetables and turn to glaze.
• Drain excess fat.
• Pour chicken marinade (aka. white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender.
• Stir in yogurt or cream and warm through.

Steps:

• in bowl put chicken and white wine sauce turning to coat well.
• heat butter in a skillet.
• lift chicken out of bowl and place in skillet saute until lightly browned and cooked though about 3 minutes per side.
• remove chicken to a plater.
• pour sauce from the bowl into the skillet and cook over medium heat about 2 minutes stirring constantly.
• pour over chicken and serve.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients.
• In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
• Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

Steps:

• Rinse chicken wings and wipe dry.
• Marinate in the sauce for 20-30 minutes; set aside.
• Heat 2-3 tbsp of oil, sauté shallot, ginger and spice.
• Add the chicken wings and stir fly till they turn golden brown, then Sprinkle some wine over.
• Add the marinate sauce and cook over in low heat.
• Add in the rock sugar and cook until sauce thickens.
• Serve hot.

Steps:

• In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Leaq & Perrins.