White Pepper Butter Chicken Recipes

Steps:

• Coat both sides of chicken with peppercorns. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• In small bowl, mix butter and honey. Top chicken with honey butter.

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• Mix lemom pepper seasoning and cayenne pepper into softened butter until well combined. Season chicken with salt. Rub butter mixture all over chicken, placing some under the skin.
• Bake at 350 degrees F for about 50 minutes or until juices run clear.

Steps:

• Place water in bottom of slow cooker.
• Peel and quarter onion, place in crock pot.
• Place sliced garlic and 1 bay leaf in Mr.
• Fryer's well-rinsed cavity.
• Place fryer BREAST SIDE DOWN in slow cooker.
• Combine white pepper, rosemary, marjoram, and salt (if desired).
• Sprinkle evenly over fryer.
• Slice butter and tuck a pat under each wing, place slices of butter everywhere else on the top-side surface of the bird.
• Place remaining bay leaves around bird to add flavor.
• Set cooker on LOW for a minimum of 8 hours, finish off during last hour or so with remaining tsp. of white pepper.
• This is great with rice or potatoes, in wraps or sandwiches, or by itself!
• Don't forget about making stock with the leftover carcass.

Steps:

• Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.