SALT AND VINEGAR CHICKEN
This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish.
Provided by DINNERSREADY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
- Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 0.7 g, Cholesterol 81.8 mg, Fat 37.6 g, Protein 16.6 g, SaturatedFat 7.2 g, Sodium 936.7 mg, Sugar 0.3 g
SALT AND VINEGAR CRISPY CHICKEN
An easy and yummy way of cooking chicken. It can be done with any sort of chips. The original recipe had cornchips and parmasen cheese but I prefer the salt and vinegar.
Provided by mande237
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees celcius.
- Beat eggs and vinegar in a bowl.
- Crush chips in bag until they are completed smooshed. Pour chip bits onto a plate.
- Put tbs of oil into a baking dish and swish around so it covers base of dish.
- Dip chicken tenderloins into egg mixture and then roll in chips. Make sure chicken is completely covered with chips. Do this with all chicken tenderloins.
- Position chicken in baking tray. cook uncovered in oven for 15-20 minutes on each side. Keep an eye on chips to make sure they do not burn. If they do turn the oven down.
- Cut chicken to make sure it is cooked. Chips should have darkened a little.
- Enjoy!
Nutrition Facts : Calories 211.7, Fat 8.9, SaturatedFat 2.2, Cholesterol 222.4, Sodium 127.5, Carbohydrate 0.3, Sugar 0.3, Protein 30.2
CRISPY SALT-AND-PEPPER CHICKEN SKIN
Crispy Salt-and-Pepper Chicken Skin
Provided by Eli Dahlin, Damn the Weather, Seattle, WA
Categories Chicken Appetizer Bake Kid-Friendly Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Trim meat and excess fat from 1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces. Flatten, flesh side down, on a parchment-lined baking sheet. Season with salt and pepper; top with another sheet of parchment and baking sheet (to keep skin from curling). Bake until browned and crisp, about 1 hour. Remove top baking sheet and paper; let cool 10 minutes.
- Do Ahead
- Skin can be baked 3 hours ahead. Store airtight at room temperature.
SALT 'N PEPPER CHICKEN
A classic dish, which is often found in Chinese restaurants and takeaways. This fried chicken is crispy on the outside and super tender on the inside.
Provided by Bing
Categories World Cuisine Recipes Asian Chinese
Time 37m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
- Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
- Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
- Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 30.1 g, Cholesterol 100 mg, Fat 19.2 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 3.1 g, Sodium 1480.9 mg, Sugar 0.9 g
SALT-CRUST CHICKEN
Provided by Francis Mallmann
Categories Chicken Poultry Roast Kid-Friendly Dinner Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F.
- Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
- Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 2 cups of water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
- Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the center. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
- Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 175°F. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 185°F).
- Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
- Arrange the meat on a warm platter and spoon the salsa over the chicken.
MAPLE VINEGAR CRISPY CHICKEN
We made this wonderful dish at Culinary Communion, with Chef Gabriel Claycamp. This recipe is a repeat favorite with class attendees, and they've been known to call Gabriel up years later, from halfway across the country, to replace the beloved recipe that they'd misplaced. :) Recipe posted with permission.
Provided by Julesong
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent.
- Add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve.
- While sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do NOT remove the skin of the chicken.
- Season both sides of prepared chicken with salt and freshly ground black pepper.
- Heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters).
- Cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown.
- Turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes.
- When chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes.
- While the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and sauté until the nuts turn golden brown.
- Add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and sauté for 3 minutes until crumbs begin to brown; remove and place in serving dish.
- Finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl.
- To serve: cut the chicken into serving size pieces, top with the sauce and then with the topping.
- Enjoy!
SALT & VINEGAR CRISPS
Make yourself the ultimate treat: a crisp sandwich, with homemade salt and vinegar crisps. These crunchy, golden brown rounds are easier than you might think
Provided by Emma Freud
Categories Snack
Time 55m
Yield makes 4
Number Of Ingredients 5
Steps:
- Wash the potatoes and slice thinly. It's tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.
- Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays' positions or turn them around if one side is browning too quickly.
- While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.
Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 2.8 milligram of sodium
CRISPY GARLIC CHICKEN WITH DIPPING SALT
Chef Vongerichten sells 60 orders a day of this supermoist Hong Kong-style chicken. One of the reasons it's so good is that the chicken is fried whole in a wok, yet it doesn't taste remotely oily. The other reason is that the chicken is rubbed with aromatic five-spice powder and salt four hours before being basted with a vinegar and brown sugar syrup, then marinated overnight; plan accordingly. MAKE AHEAD: The spiced salt can be made up to 2 weeks ahead. Wine: A fruity, peppery red from France's southern Rhône Valley will complement the chicken and spicy seasoning here. Consider a Grenache-dominated Gigondas, such as the 1999 Domaine du Gour de Chaulé or the 2000 Domaine Les Paillères.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set a fine sieve over a small bowl. Add 2 tablespoons of kosher salt, the five-spice powder and bouillon cube and rub them through the sieve. Set the chicken on a platter. Rub the spice blend all over the chicken inside and out and refrigerate it for 4 hours.
- In a medium saucepan, combine the vinegar with the water, brown sugar and baking powder and cook over moderately high heat, stirring occasionally, until the sugar has dissolved. Transfer the syrup to a large bowl and let cool to room temperature. Stand the chicken in the syrup and ladle the syrup over it several times. Transfer the chicken to a rack set over a plate and refrigerate overnight. Bring to room temperature before cooking.
- Pat the chicken dry inside and out with paper towels. In a large wok, heat 3 cups of the oil to 375° over moderately high heat. Carefully lower the chicken into the hot oil, breast side up, and cook until deeply browned on the bottom, about 20 minutes. Insert a large fork into the cavity and carefully transfer the chicken to a plate. Turn the chicken over and lower it into the hot oil, breast side down. Fry the chicken until deeply browned and cooked through, about 20 minutes longer.
- Meanwhile, in a small skillet, toast the Szechwan peppercorns over moderate heat until fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Add 3 tablespoons of kosher salt and grind to a fine powder.
- Heat the remaining 1/4 cup of oil in a small skillet. Add the garlic and cook over low heat until golden, about 4 minutes. Transfer the garlic and oil to a small bowl.
- Transfer the chicken to a carving board, breast side up, and let rest for 10 minutes. Carve and arrange the pieces on a platter. Scatter the garlic and oil all over the chicken and serve with the spiced salt.
Nutrition Facts : Calories 2331, Fat 213.8, SaturatedFat 33.4, Cholesterol 181.1, Sodium 281, Carbohydrate 57.4, Fiber 0.5, Sugar 53.6, Protein 45.6
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