Outdoor Fried Chicken For A Crowd Recipes

Steps:

• Put thighs in a large roasting pan or other flat pan that will hold them all in a single layer. Add buttermilk to cover, cover pan tightly with plastic wrap, and refrigerate for at least 12 hours and up to 24, turning once or twice.
• Heat oven to 250 degrees. Combine sage, Old Bay, salt and pepper; mix well. Remove thighs from buttermilk, drain, then sprinkle on both sides with spice mix, rubbing lightly to make sure it adheres. Put flour and baking powder in a big paper bag and shake to mix. Working in batches, add about a third of the thighs and shake to coat with flour mixture; remove thighs from bag and repeat with next 2 batches.
• Put vegetable oil and bacon in a 20-inch skillet. Set skillet over high flame; keep an eye on the thermometer because you want to be ready to fry when oil hits about 370 degrees.
• When oil is up to heat, remove bacon and drain it to eat later. Shake excess flour off 1 thigh and add thigh to oil; there should be intense bubbling. Shake excess flour off half the remaining thighs and add them to pan, skin side down; oil should come about halfway up sides of thighs. Cook until golden brown on the side facing down, about 7 to 9 minutes. Flip over and cook until golden brown on the second side, another 5 to 7 minutes. Remove and drain on a paper towel.
• Allow oil to come back up to 370 degrees and repeat with remaining thighs. They may take 1 to 2 minutes less per side to brown.
• Put browned thighs in a roasting pan or a large sheet pan and cook in oven until cooked through with no trace of pink, about 30 minutes. Remove from oven and serve warm, or wait up to 2 hours and serve at room temperature.

Steps:

• In a small bowl, combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag and shake to coat. Store remaining mixture in an airtight container and save for another use., In a large skillet, brown chicken on medium-high heat in 1/2 in. of oil on all sides; remove to a large shallow baking pan., Bake, uncovered, at 350° for 45-60 minutes or until chicken juices run clear.

Steps:

• Heat oil and butter in a large pan heavy bottom pan. Saute onions and garlic 3-4 minutes till translucent. Remove onions and garlic leaving oil in pan set aside.
• Mix flour, salt, pepper and garlic powder together. Toss chicken in flour mixture to coat chicken strips.
• In the same pan add oil if needed. Lightly brown chicken strips on all sides. Do not crowd pan. Repeat till all strips are browned. Adding additional oil as needed.
• When all chicken is browned drain oil and discard.
• To the pan add broth, wine OR water, tomatoes, thyme, parsley, capers, & peppercorns scraping all the goodness (brown bits) from the bottom of the pan.
• Add mushrooms and butter bring to a boil toss in chicken to heat. Mushrooms will stay firm.
• Toss the baby spinach with the onions.
• Place spinach in chafing 3 dishes top with 1/3 of the chicken mixture on each bed of spinach and top with all the goodies(tomatoes, capers, mushrooms and herbs).
• The cooked chicken will wilt the spinach.
• Garnish with pine nuts.
• Sit back and watch it disappear.

Steps:

• Grease either two 13x 9 pans or one large half sheet cake pan.
• Arrange chicken tenders in pan(s).
• Preheat oven to 325 degrees F.
• Heat oil in large skillet.
• Saute onions and peppers till soft.
• Add garlic to skillet about halfway through to let flavors blend.
• Arrange over chicken.
• Combine soups, wine, lemon juice and spices.
• Pour over chicken.
• Cover and bake for 3 hours.
• Serve over rice or noodles. I Served it with sticky rice and a salad.
• The 'gravy' came out perfect consistency for me, but it could be thickened with a cornstarch paste or thinned by adding chicken broth.