Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!
from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time.
This is like the lemon chicken you get from your Chinese take-out place. The egg, cornstarch, and baking powder coating is extra light and crispy. No msg or flour involved! And remember, Zaar calculates fat and calories from the ingredient list...you won't consume all the oil listed in the recipe! Note: Marinating time is included in prep time.
Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.
This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.
Simple and easy, this traditional dressing uses no "odd" ingredients or hard to identify food, making it popular for more traditional menus. I or we do not recommend ever stuffing a turkey, but if you must this recipe can be used. But please consider our suggestion below for getting the flavor and moistness that some people prefer rather than risking sickness or at the very least an overcooked turkey.
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.
Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chook and pop in the oven! I actually like this with wings better ;-)
VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMALISED TO AVOID DISAPPOINMENT.
Thank you to everyone for their positive reviews!
Try adding Sambal Oelek as Chef #27416 has suggested in his review. What a great idea ;-)
One of My son's taught me how to make Puttok. If anyone can tell me how to spell it properly I’ll give you a gold star sticker. It’s a lovely stew of tomato, rosemary, vinegar (or in our case red wine) and braised meat.
When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish, with tender chicken and colorful vegetables, it smells so good while cooking.
This recipe is: Diabetic Friendly This is a good, old-fashioned recipe for everyone's recipe file, in my opinion.