Buttermilk Fried Chicken

Buttermilk Fried Chicken

For this past Qwerty dinner the one thing I knew I wanted was Cheddar Bay Biscuits, and what goes better with biscuits than fried chicken?

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I had never *really* attempted fried chicken before; I think I half-assed it once and it turned out so poorly that I didn’t want to try again.

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This felt like the right time to give it a shot though, so brushed off my Google-fu, got some temperature/time approximations and just went for it.

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Besides for briefly setting the kitchen on fire with a silly oil spill over, this recipe really worked out well. The chicken was cooked perfectly and turned out so crispy and delicious, I don’t know what had me nervous in the first place!

Buttermilk Fried Chicken
 
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Serves: 4-6 servings
Ingredients
  • 6 pounds chicken drumsticks (or other favorite chicken parts)
  • 2 cups Buttermilk
  • 4 tablespoons Franks Red Hot, or any other hot sauce
  • 3 cups flour
  • 3 tablespoons fresh ground pepper
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoon onion powder
  • Oil for frying
Instructions
  1. Place the drumsticks in a large plastic bag (or divide between two) and pour in the buttermilk and hot sauce.
  2. Seal the bag and massage so that the hot sauce and buttermilk mixes and coats the chicken.
  3. Refrigerate for at least 4 hours, or overnight.
  4. Heat about 1½ to 2 inches of oil in a large deep pan to 330 degrees.
  5. Mix the flour with all the spices together in a shallow baking dish and using tongs and a fork, take the drumsticks out of the bag, place in the flour and completely coat.
  6. Place off to the side until all the chicken is prepped.
  7. Once the oil is heated, carefully place the drumsticks in a single layer in the pan (you may need to do two batches) and cook for about 25 minutes, turning them over once about 10 minutes in.
  8. Maintain the heat at 320 degrees, and remove once an instant read thermometer in the meat reads at least 165 degrees.

 

Summer Squash Garlic and Chicken Pasta

Summer Squash Garlic and Chicken Pasta

This Sunday I got the most excellent call from my brother-in-law to let me know that he had a few summer squash from his garden for me.

They were big and beautiful and ready for eating. I grated up one to put in a zucchini raisin bread, and the rest I diced up with some sauteed chicken and a 40 clove garlic sauce from Trader Joe’s to pour over some multicolored bow-tie pasta.

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The flavor was so light and fresh and just screamed “summer”.

Summer Squash Garlic and Chicken Pasta
 
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Author:
Serves: 6 servings
Ingredients
Instructions
  1. Boil the pasta as the package directs.
  2. While the pasta is cooking, saute the chicken in the olive oil over medium high heat for until mostly cooked through.
  3. Add squash to the pan and cook for a few minutes until they start to soften.
  4. Add the garlic simmer sauce and simmer over medium low for five minutes.
  5. Spoon the garlic chicken squash mixture over a bowl of pasta.
  6. Enjoy!
Notes
Instead of the Trader Joe's sauce, you can simply butter and season the pasta and mix with non-sauced chicken and veggies.

 

 

Slow-Cooker Lemon Garlic Chicken

Slow-Cooker Lemon Garlic Chicken

When life (Riley) gave us lemons a couple of weeks ago it was like the world was our oyster, so many options, so many things we could make.

We made a G-d Damn Lemon Tart, I squeezed a bunch for some fresh and tart lemonade, and for some reason, the idea of a really lemon-ey chicken sounded really good to me.

As usual, I was right! The chicken was tart and flavorful and moist and a great addition to our plates.

Slow-Cooker Lemon Garlic Chicken
 
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Author:
Recipe type: Slow-Cooker
Serves: 6 servings
Ingredients
  • 3 lemons
  • 10 garlic cloves
  • 6 frozen boneless skinless chicken breasts
  • 2 teaspoons pepper
Instructions
  1. Slice all the lemons into rings, and place enough to cover the bottom of your slow cooker.
  2. Place your chicken on top of the lemon slices, and then cover with the remaining lemon.
  3. Roughly chop the garlic and throw into the crock pot, sprinkle the pepper over it all.
  4. Set the slow cooker on low and cook for 7 hours.
  5. Serve with a side of veggies and a carb of your choice.

We served this over some garlic alfredo pasta with sauteed green beans and the Onion Tart.

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Hoisin Chicken Wings

In addition to Sunday Sundaes that were served during our Puppy Bowl Party, we had chips, salsa, and chicken wings. But these were no ordinary chicken wings – these were hoisin.

And if anyone responds with, “did you say, ‘poison??!?!'” again I’m going to have to ask to you leave. 😉

Hoisin is something I use a lot around here, and it’s common in Chinese cooking. The gist of it is that it’s a thick, flavorful sauce that is both salty and sweet. Yum!

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The instant I took these out of the oven, people descended upon them (and then complained about their burnt fingers). I was actually kind of worried that we’d run out  before I had a chance to try them myself. Or before I even had a chance to toss them in a little extra sauce. Pre-sauce:

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Post-sauce:

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Delicious either way, frankly. 🙂

The beauty of a wings recipe is that it requires minimal effort. Cleaning up your fingers afterwards is probably the worst part of the process, but at least then you are full of yummy things.

Hope you like ’em!

Hoisin Chicken Wings
 
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Recipe type: Appetizer
Cuisine: Chinese Fusion
Serves: 6 servings
Ingredients
  • 1 crockpot liner
  • 3 lbs. chicken wings
  • ½ cup Hoisin sauce
  • ½ cup honey
  • 4 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1 Tablespoon sesame oil
  • 1 Tablespoon Sriracha (optional, for heat)
  • 2 Tablespoons Corn Starch
  • ½ bunch green onions, sliced
Instructions
  1. Line your crockpot and toss in the frozen chicken, Hoisin, honey, garlic, ginger, sesame oil, and Sriracha.
  2. Stir together until semi-evenly coated.
  3. Cook for four hours on high.
  4. If you prefer your wings a little crispier, remove them from the crockpot and place them on an aluminum foil lined pan.
  5. Bake at 450 for 20 minutes.
  6. While they are baking, take the juices leftover in the crockpot liner and transfer them to a small sauce pan. Whisk in the corn starch over medium heat until thickened (add more cornstarch if it doesn't thicken enough to coat the wings after about 5-7 minutes over the heat).
  7. Pour sauce over wings, sprinkle with green onions, and enjoy!

 

Recipe Trials – In Search of the Perfect Chicken Cutlet Sub Sandwich

Recipe Trials – In Search of the Perfect Chicken Cutlet Sub Sandwich

When I lived in New Hampshire, there was a local pizza joint that we frequented and one of the things I would get most often was a Chicken Cutlet Sub. It was simple and delicious and my favorite.

I have much loved memories of getting a whole sub to myself while we watched the New England Patriots play in the super bowl; it felt super special.

Ever since I moved away I haven’t been able to find one quite like it. I don’t really see it on the menu around here either.

My craving became so intense that I decided to embark on a journey to make my own.

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I didn’t realize it would be a journey at first though, I assumed that I would be able to just throw the ingredients together and have it be exactly what my mouth remembered, but clearly that was asking too much.

Although this recipe is delicious and tasty and yummy and such that Cat immediately wanted seconds, it’s not quite what I was hoping for. I’m determined to keep tweaking to see what needs to change. Maybe the bread?

Comment if you have any suggestions!

Chicken Cutlet Sub Sandwich - Take 1
 
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Serves: 2 Sandwiches
Ingredients
  • 1 chicken breast
  • 1 egg
  • 1 tablespoon water
  • ¼ cup seasoned bread crumbs
  • ¼ cup panko breadcrumbs
  • Oil for frying, enough to be half an inch deep in a medium pan
  • 2 sub sandwich rolls
  • 2 slices hothouse tomato
  • ½ cup shredded iceberg lettuce
  • 4 slices provolone cheese
  • Red onion slices
  • Mayonnaise
Instructions
  1. Butterfly the chicken breast into halves and pound each half even.
  2. In one of two wide mouth dishes combine the egg and water (whisking with a fork), and in the other, the two breadcrumbs.
  3. Heat the oil on the stove to 350 degrees and while the oil is heating dip the chicken breast halves in egg to evenly coat, and then in the breadcrumbs to evenly coat.
  4. Fry the chicken in the oil on each side for three minutes or until golden brown.
  5. As soon as the chicken is ready, place them on a folded paper towel to drain and cover each with two slices of the cheese to begin to melt a little.
  6. Spread each side of the rolls with a generous layer of mayonnaise.
  7. On the bottom add half the shredded lettuce, two slices of tomato, and your desired amount of onion rings.
  8. Place the chicken on top and close up the sandwich!
  9. Slice in half and enjoy.

 

Chicken Tenders

Chicken Tenders

Though similar to the Double Crunch Honey Garlic Chicken Breast recipe I reviewed not too long ago, these chicken tenders are a little simpler, a lot tastier and just a nice basic appetizer staple.

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I fried these up in my recently uncovered and unboxed deep fryer, but they could just as easily be done on the stove top.

The trick is to season well, and double dip in the flour and spice mixture.

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Serve these with some fresh fries, and you’ve got the perfect party food or comfort snack.

Chicken Tenders
 
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Serves: 6
Ingredients
  • 4 chicken breasts
  • Salt and Pepper for seasoning.
  • 1 heaping cup of flour
  • 3 tablespoons garlic powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons ginger
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons water
  • Enough oil (peanut, corn, vegetable) for submerged frying
Instructions
  1. Cut the chicken breasts into thin strips (about five from each breast) and pat dry. Sprinkle with salt and pepper.
  2. Mix the flour and spices together and mix with a fork.
  3. Whisk the egg, milk and water together in a separate bowl.
  4. Heat your oil to 340 degrees.
  5. While its heating, coat your chicken strips with the flour mixture, dunk in the egg mixture, and then back into the flour, marking sure that the chicken is thoroughly covered and set aside for frying.
  6. Once the oil is heated and tenders are prepared, gently place the tenders into the oil until submerged. Put as many tenders into your pan or frying as will fit, without over crowding.
  7. Cook until golden brown and until chicken is done. Should be about 3-4 minutes.
  8. Place onto paper towels to cool and drain for a couple minutes, otherwise serve fresh and hot!

 

Chicken Salad

Chicken Salad

I’m a sucker for tuna or chicken salads. Chicken salad though always seems like a more difficult task; you have to cook the chicken instead of just opening a can of something. IMG_6533smalledit What works great though, is if you’ve got left over chicken from something else, or just make some extra in prep for lunch the next day. IMG_6536smalledit This salad is truly easy, and very delicious. You can of course add grapes or walnuts if you’re one of those people, but I like mine basic and flavorful.

Chicken Salad
 
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Recipe type: Salad
Serves: 6
Ingredients
  • 3 cups cooked and shredded chicken breast*
  • 1 cup mayonnaise
  • 1 stalk celery, diced
  • ½ cup diced sweet onion
  • 2 teaspoons honey mustard
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoon garlic powder
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
Instructions
  1. In a medium bowl combine all ingredients until thoroughly mixed.
  2. Refrigerate for 4 hours or overnight for best flavor.
  3. Serve on its own, on bread, in a wrap, or in lettuce boats as pictured here.
Notes
* You'll see that most simply poach their chicken, which is fine, but I highly suggest preparing it in a way that you would want to eat it plain. So grilled/baked and seasoned with salt, pepper would be perfect.

** Recipe time does not include cooking the chicken, this would assume it is left over from a previous meal or made in advance.