Pan Fried Chicken Shaken Peas Recipes

Steps:

• Make the chicken: Heat oven to 450 degrees. Set a rack inside a large rimmed baking sheet. In a large resealable plastic bag, combine the crushed cereal, granulated garlic and onion, salt, pepper and oil, and mix until well blended.
• Add half the chicken to the bag and shake, pressing gently to help coating adhere; transfer to rack. Repeat with remaining chicken. Bake for about 20 minutes until golden, crisp and cooked through.
• Meanwhile, cook egg noodles, according to package directions. Add butter and salt, to taste.
• While the chicken and noodles cook, make the buttered peas: In a large skillet over medium heat, melt the butter. Increase the heat to medium-high, add the peas and season with salt and pepper. Cook over moderate heat, stirring, until warmed through, about 3 minutes. Stir in the Parmesan. Serve the chicken with peas and noodles.

Steps:

• Season chicken parts with salt and pepper.
• Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
• Place oven rack on the top third of the oven and heat to 425 degrees.
• Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
• Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
• Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
• Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

Steps:

• Bone the chicken legs being careful to leave the skin on. Pat the skin side dry with a paper towel and salt liberally.
• Meanwhile heat the oil in a large frying pan on medium heat.
• Place the chicken pieces skin side down into the pan; now salt the top side of the chicken using remaining salt and do the same with the oregano.
• Cook without turning for precisely 15 minutes; you will see the chicken cooking through from the bottom upwards. Dont be tempted to continue the cooking over the 15 minutes because we are now going to flip the chicken over for 2 to 3 minutes only to finish off the topside.
• Plate with skin side down and serve with seasonal vegetables or salad.
• Watch for the look of surprise on others faces as they take the first crispy, succulent mouthful.

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.