Panfriedroastedchickenwithrice Recipes

Steps:

• Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.

Steps:

• Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
• Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

Steps:

• Season chicken on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Steps:

• In a large bowl, sprinkle chicken with rice flour; season generously with kosher salt and pepper, tossing to coat. Pour oil into a large pot to a depth of 2 inches. Place over medium-high heat until a thermometer registers 350 degrees.
• Whisk together both flours, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Whisk in 3/4 cup water until a smooth, thin batter forms.
• Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry until pale golden, 6 minutes. Remove and shake lightly in a colander to drain; transfer to paper towels. Bring oil temperature back to 350 degrees, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, about 6 minutes for small pieces, about 8 minutes for large. Transfer to a wire rack set in a rimmed baking sheet; season with flaky salt. Serve warm or room temperature.

Steps:

• First, trim excess fat from thighs.
• Combine flour, oregano, thyme, cayenne pepper, garlic powder, salt, and pepper together and place in a bowl for dipping.
• Heat butter in skillet on stove on medium/high heat.
• Lightly flour each chicken on both sides then place in skillet.
• Combine cream of chicken and water then set aside.
• Cook in skillet for around 8-14 minutes turning a few times.
• When cooked thoroughly, slide chicken all to one side and add the wet mixture. Stir the mixture in and slide the chicken back.
• Cover and simmer 5-8 minutes.
• Enjoy.

Steps:

• Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
• Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
• Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
• Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes, carrots, parsnip and shallot in a roasting pan. Drizzle with the olive oil, season with salt and pepper and swirl to coat.
• If there are giblets in the chicken, discard them. Place the lemon slices, garlic, thyme and a drizzle of olive oil inside the cavity. Tie the drumsticks together with kitchen twine and tuck the wings under. Pat the chicken dry with paper towels. Rub the skin all over with 3 tablespoons of the butter and sprinkle with salt and pepper. Place the chicken breast-side up on top of the vegetables and pour 1 cup of the chicken broth into the roasting pan.
• Place the chicken in the center rack of the oven and bake until the skin is golden brown and the juices run clear when pierced, 1 hour to 1 hour 20 minutes. At around 40 minutes of cooking, add another cup of chicken stock to the roasting pan to keep the vegetables from burning. A meat thermometer should read 165 degrees F when inserted between the leg and the breast. Remove the vegetables from the pan to a platter and transfer the chicken to a cutting board and tent with foil to rest at about 20 minutes before carving.
• Place the roasting pan over medium-high heat and add the wine and cook for about a minute, stirring with an angled wooden spoon to release the brown bits from the bottom of the pan. Once it reaches a simmer, add the remaining 2 tablespoons butter and the flour and whisk to combine, cooking for about 30 seconds. Add the remaining 2 cups chicken stock, 1/2 cup at a time, and bring to a boil. Then simmer until the pan sauce has thickened slightly, 4 to 5 minutes. Season with salt and pepper and the juice from the lemon half. Carefully strain the sauce into a serving bowl.
• Carve the chicken, transfer to the platter with the vegetables and garnish with the thyme leaves and the remaining lemon half, cut into wedges. Serve with the pan sauce.

Steps:

• Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
• Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
• Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
• Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.