Category Archives: chicken

Beer-free Beer Battered Chicken bites

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This fry batter is a cross between beer batter for fish and chicken, and corn dog batter for hot dogs. The end product is a moist, fluffy breading reminiscent of a beer batter, without the beer.

For a more savory product, add granulated garlic and onion in the batter to taste.

Ingredients

  • 2 large chicken breasts cut into 1 inch cubes
  • 1¼ cups all purpose flour
  • ½ cup yellow corn meal
  • 1 tbsp baking powder
  • 2 tsp kosher salt
  • 1 tsp coarse ground black pepper
  • ½ tsp chili powder
  • ½ tsp chipotle powder
  • ½ tsp ground oregano
  • ½ tsp marjoram leaves
  • ¼ tsp cayenne powder
  • 1 cup buttermilk, approximately
  • 2 large eggs, beaten
  • 1 cup corn starch, reserved
  • 1 quart peanut, vegetable or canola oil for frying

Instructions

Preheat oil to 350°F in a fryer, 3qt saucepan or 10″ cast iron skillet. Do not overfill.

Trim chicken breasts of fat and tendon, and cut into bite sized pieces, approximately 1 inch cubes. Final product will be nearly double in size. Lay pieces on a paper towel and pat dry on all sides until tacky.

Measure 1 cup of corn starch onto a plate or shallow bowl to dredge chicken pieces. Set aside.

Prepare batter, combining flour, corn meal, baking powder, salt and spices in a medium bowl and whisk to combine. Combine eggs and ¾ cup of buttermilk in a separate bowl and combine. Pour wet ingredients over dry and stir until well combined, adding more buttermilk until the batter forms wet peaks. Should be thicker than pancake batter, more sticky than runny.

Working individually, dredge chicken pieces in corn starch, shaking off excess. Transfer dredged pieces to batter and coat thoroughly on all sides. Using a fork, shake excess batter and transfer battered pieces pieces to fryer. Fry pieces in batches of 4 to 6, turning occasionally as they float. Batter will puff and turn golden. Turn pieces until evenly golden brown on all sides, and transfer to a cooling rack over a lined pan to catch drips. Pieces should cook about 5 to 6 minutes each.

Allow to drain and cool. Serve with Honey Mustard Sauce or Barbecue sauce.

Chicken kebabs

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Makes 10 skewers.

Ingredients

CHICKEN KEBABS

  • 3 chicken fillets, cut in 1-inch cubes
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red onion, quartered
  • 1 flat Baby Bella mushroom

CHICKEN KEBAB MARINADE

  • 1⅓ cup extra virgin olive oil,
  • Juice of 2 lemon,
  • 6 clove of garlic, chopped
  • 4 tsp paprika
  • 4 tsp thyme
  • 6 tsp oregano
  • 6 tsp salt
  • 4 tsp freshly ground black pepper

Instructions

Combine marinade ingredients and divide between two ziplock bags. Add chicken to one bag, and vegetables to the other. Marinate at least 30 minutes, up to 4 hours.Arrange vegetables and chicken on skewers, and grill over medium flame, about 425°F, for about 20 minutes, turning twice.

Paleo chicken tenders

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Always wanted to play with almond flour. This deep fry recipe needs an oil with a high smoke point to toast the almonds, e.g., peanut oil, lard or avacado oil.

Serves 6.

Ingredients

  • 1.5 lb prepackaged chicken tenders (2 packages)
  • 1½ cup almond flour
  • ½ cup yellow corn meal
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp smoked paprika
  • 1 tbsp dried parsley
  • 1 tbsp dried oregano
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 1 tsp chili pepper powder
  • 1 tsp ground oregano
  • ½ tsp cayenne powder
  • ½ tsp white pepper
  • ½ tsp ground allspice
  • ⅛ tsp ground mace
  • 4 large eggs, beaten
  • 1 pinch salt, reserved
  • 1½ quart peanut oil, avocado oil or canola oil

Instructions

Combine dry ingredients in a medium bowl.

Beat 4 eggs in a small bowl with a pinch of salt until smooth.

Heat oil in a 2 quart cast iron pot or deep 10″ cast iron skillet over medium-high heat to 350°F.

Working one by one, coat tenders in egg wash, then toss in dry ingredients until well coated. Using tongs, place coated tender in hot oil and fry until browned, turning once. Add tenders to oil one by one, maintaining oil heat over medium-high flame, about 45 seconds apart. Maintain 350°F, rotating in fresh tenders as cooked tenders are removed.

Remove cooked tenders after about 3 minutes, turned once, to cooling rack over a drip tray.

Drain and cool on a rack over drip tray. Serve with honey mustard or Barbecue sauce, as preferred.

Chicken & Andouille Etouffé

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This stew is normally made with shrimp instead of chicken.

Serves 8.

Ingredients

  • 1½ to 2 lbs chicken breast, diced into 1″ chunks
  • 1 lb Andouille sausage, split and diced into ½” pieces
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 ribs celery, diced
  • 4 cloves garlic, crushed and minced
  • ½ cup vegetable or corn oil
  • ¾ cups flour
  • 4 tbsp butter
  • 1 can tomato paste, 6 oz
  • 3 cups chicken stock, divided
  • ¼ cup cider vinegar
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp ground allspice
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 2 bay leaves
  • 1 sprig fresh sage, or 1 tsp dried, ground
  • 1 sprig fresh thyme, or 1 tsp dried, ground
  • 1 sprig fresh rosemary
  • 2 dashes liquid smoke (optional)
  • 2 cups water, reserved

Directions

Prepare Andouille sausage, splitting lengthwise then cut into ½” pieces. Prepare chicken by chopping into 1″ pieces, bite-sized.

Prepare a bouquet of fresh herbs, if using.

Preheat a large dutch oven over medium-high heat. Sear Andouille sausage, leaving any browned bits behind. Remove to a bowl.

Add oil and butter to the pot. When butter has melted and foamed, sprinkle flour over top and whisk into a roux. Whisk roux continuously over medium-high heat until toast brown and aromatic, about 10 minutes.

Add chopped onion, pepper and celery to roux and sweat until onions are just translucent, but not browned. Add garlic and tomato paste, and sauté until aromatic, another 1-2 minutes. Add half of the chicken stock and deglaze any brown bits at the bottom of the pan. When the pot is clean, combine remaining ingredients, returning the sausage to the pot.

Stir to combine, and add water to desired consistency. Lower heat to a simmer until chicken is cooked through, about 30 minutes.

Serve over rice.

Adapted from Chicken and Andouille Etouffé by Saveur

Blackened Cajun Chicken Tenders

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Ingredients

  • 2 skinless, boneless chicken breast halves cleaned and cut into 1/2″ strips
  • 3 tablespoons vegetable
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon onion powder
  • Orange marmalade for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over medium-high heat for 5-10 minutes until it is smoking hot.

Combine paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts sides, then coat the chicken breasts evenly with the spice mixture.

Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Serve with orange marmalade on the side for dipping.

ALTERNATIVE PORTIONS

* 6 chicken breast halves -> 2 chicken breast halves
* 1 c. butter -> 1/3 cup butter
* 1 1/2 tbsp. paprika -> 1 1/2 tsp paprika
* 1 tsp. salt -> 1/3 tsp salt
* 1 1/2 tsp. onion powder -> 1/2 tsp onion powder
* 1 1/2 tsp. garlic powder -> 1/2 tsp garlic powder
* 1 1/2 tsp. cayenne -> 1/8 tsp cayenne
* 1/2 tsp. white pepper -> 1/8 tsp white pepper
* 1/2 tsp. black pepper -> 1/8 tsp black pepper
* 1/2 tsp. thyme leaves -> 1/8 tsp thyme
* 1/2 tsp. oregano -> 1/8 tsp oregano

Raising Cane’s Chicken copycat

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Marinade

  • 2 Cups Buttermilk
  • 1 tbsp Garlic Powder
  • 1 tsp black pepper

Chicken breading

  • 2 Cups Flour
  • 1 Cup Seasoned Bread Crumbs
  • 2 tsp Salt
  • 2 tsp Baking Powder
  • 2 Egg

Canes Sauce

  • 1 Cup Mayonnaise
  • ⅔ Cup Ketchup
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 2 tsp Freshly Ground Black Pepper
  • 1 tsp Fresh Lemon Juice

Combine marinade ingredients and chicken in a resealable gallon bag, and rest in refrigerator 4 hours to overnight.

Preheat fry oil to 375°F.

Combine breading dry ingredients in a bowl. Whisk eggs in a separate bowl. Wash chicken pieces in egg mixture, and then coat in breading. Gently place coated chicken pieces in oil and fry til golden brown, about 5 minutes.

Margarita Grilled Chicken

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I whacked together this recipe as a marinade/glaze for grilled chicken. I was looking for something that would caramelize well over high heat, with a savory tang and residual sweetness. This particular recipe wants for cilantro, but I was fresh out that day.

  • 2 tbsp. mesquite honey
  • 1 tbsp gold tequilla
  • 1 tbsp triple sec
  • 1 tbsp sweetened lime juice
  • 1 tbsp olive oil
  • 1 tbsp Cilantro (subst. oregano)
  • 1 tbsp parsely
  • 1 tsp sage
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • dash salt
  • dash black pepper
  • dash jalapeño hot sauc

Yields about 3/4 cup marinade, enough to coat 2 boneless chicken breasts.  reserve portion of marinade for glaze, enough to brush on chicken.  Marinate 1-2 hours, grill 5 minutes per side over medium heat. Finish, brushing on glaze, and grill over direct heat 2 minutes per side until caramelized.  Serve over yellow rice with capers and red pepper.