Fried chicken with coleslaw recipe

Photo: Fried chicken with coleslaw recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Fried chicken with coleslaw recipe. Enjoy our collection of quick & easy recipes and learn how to make Fried chicken with coleslaw. 

Next time you're craving takeaway chicken, look no further than your own kitchen.

Ingredients (serves 4)

600ml buttermilk
1 tsp mustard powder
2 tsp sweet paprika
2 garlic cloves, finely chopped
8 chicken drumsticks
1/4 cup (60ml) whole-egg mayonnaise
1 tbs white wine vinegar
2 cups (160g) finely shredded green cabbage
1 cup (80g) finely shredded red cabbage
1 carrot, grated
3 spring onions, thinly sliced
2 cups (300g) plain flour, seasoned
Sunflower oil, to deep-fry

Method

Combine the buttermilk, mustard, paprika, garlic and 1 teaspoon each sea salt and pepper. Add chicken and turn to coat in the buttermilk mixture. Cover and marinate in the fridge for at least 1 hour, or overnight. Preheat the oven to 180°C.

To make coleslaw, whisk mayonnaise, vinegar and 2 tbs warm water in a bowl until combined. Season, then toss with the cabbage, carrot and spring onion. Chill. Place flour on a plate. Remove chicken from the buttermilk mixture, shaking off excess. Roll in flour, then shake off excess.

Heat oil in a deep-fryer or large pan to 190°C (a cube of bread should turn golden in 30 seconds). In 2 batches, fry chicken for 4-5 minutes, turning with tongs to ensure even cooking, until crisp and golden.

Place on a tray and bake in the oven for 15 minutes until cooked through. Sprinkle chicken with salt and serve with coleslaw.
Source
delicious. - September 2010, Page 96
Recipe by Valli Little 

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Lemon-Ginger Fried Chicken 
Roasted Chicken with Onions, Potatoes, and Gravy 
Chicken adobo
Lemon honey sesame chicken wings  
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Barbecue chicken wings   

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Lemon-Ginger Fried Chicken Recipe

Photo: Lemon-Ginger Fried Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon-Ginger Fried Chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon-Ginger Fried Chicken.

Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original.

Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.

Yield: 4 servings (serving size: 1 breast half, or 1 thigh plus 1 drumstick)

Ingredients

1 teaspoon grated lemon rind
1 cup fresh lemon juice (about 4 lemons)
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced garlic
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
4 1/2 ounces all-purpose flour (about 1 cup)
2 teaspoons ground ginger
1 teaspoon paprika
1/2 teaspoon ground red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup peanut oil
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons brown sugar
1 lemon, thinly sliced

Preparation

1. Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.

2. Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.
3. Preheat oven to 350°.

4. Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture.

5. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.

Kathy Kitchens Downie, RD, Cooking Light
AUGUST 2009   

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Roasted Chicken with Onions, Potatoes, and Gravy 
Chicken adobo
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Save and share Lemon-Ginger Fried Chicken Recipe

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Roasted Chicken with Onions, Potatoes, and Gravy Recipe

Photo: Roasted Chicken with Onions, Potatoes, and Gravy Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roasted Chicken with Onions, Potatoes, and Gravy recipe. Enjoy our collection of quick & easy recipes and learn how to make Roasted Chicken with Onions, Potatoes, and Gravy.

Roast a whole chicken with onions and potatoes, and serve with an easy gravy made from the pan drippings for a simple Sunday night dinner.  Add a green vegetable, like green beans or asparagus, to round out the meal.

Yield: 6 servings (serving size: about 4 ounces chicken, 1 1/3 cups onion mixture, and 1/3 cup gravy)

Ingredients

1 (4-pound) roasting chicken
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 oregano sprigs
1 lemon, quartered
1 celery stalk, cut into 2-inch pieces
Cooking spray
2 tablespoons butter, melted
2 pounds medium yellow onions, peeled and each cut into 8 wedges
2 pounds small red potatoes, cut into (1-inch) wedges
1/4 cup all-purpose flour (about 1 ounce)
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Lemon wedges (optional)
Fresh oregano sprigs (optional)

Preparation

Preheat oven to 425°.

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper; rub under loosened skin and over breast and drumsticks. Place oregano sprigs, quartered lemon, and celery pieces into body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.

Combine 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, melted butter, onions, and potatoes in a large bowl, and toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pan from oven); bake an additional 1 hour and 10 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 165°. Set chicken, onions, and potatoes aside; cover and keep warm.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Combine remaining 1/4 teaspoon salt, flour, and 1/2 cup chicken broth in a small bowl, stirring with a whisk. Add flour mixture and remaining chicken broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Carve chicken; serve with gravy and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired.

Note:

This recipe first ran in the May 2005 issue in a Cooking Class column that profiled Chuck Williams, founder of Williams-Sonoma, and it's our hands-down best roast chicken. --Recipe by Chuck Williams (May 2005)

Chuck Williams, Cooking Light
SEPTEMBER 2007

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Save and share Roasted Chicken with Onions, Potatoes, and Gravy Recipe

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Chicken adobo recipe

Photo: Chicken adobo recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken adobo recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken adobo.

Refresh you midweek meal repertoire with a few pantry staples, fresh seasonal produce and this clever braised chicken recipe.

Preparation Time 40 minutes
Cooking Time 45 minutes

Ingredients (serves 4)

125ml (1/2 cup) apple cider vinegar (see note)
80ml (1/3 cup) soy sauce
6 cloves garlic, bruised
3cm piece ginger, finely grated
2 long red chillies, thinly sliced, plus extra, sliced, to serve
4 bay leaves
55g (1/4 cup firmly packed) brown sugar
1 tbs black peppercorns
1 large onion, thinly sliced
1.2kg chicken wings
Steamed white rice, to serve

Method

Place vinegar, soy sauce, garlic, ginger, chillies, bay leaves, sugar, peppercorns, onion and 500ml (2 cups) water in a large bowl. Stir well to combine. Add chicken and stir to coat. Marinate at room temperature for 30 minutes.

Transfer chicken mixture to a large, heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium, cover loosely with foil, then simmer, stirring occasionally, for 25 minutes or until chicken is just cooked.

Using tongs, remove chicken wings and transfer to a large bowl. Simmer sauce for a further 10 minutes or until reduced by half and thickened slightly.

Return chicken to pan and stir to combine. Cook for a further 5 minutes or until chicken is cooked through. Cool for 5 minutes.

Divide chicken adobo among bowls, spoon over sauce, then scatter with extra sliced chillies. Serve with steamed white rice.

Notes

Adobo, a vinegar-based braise, is the Philippines's national dish. Every family has a different way of preparing it, but most agree it should be a delicate balance of salty, sour and sweet flavours.

Tips: Apple cider vinegar is from supermarkets.

For a variation, add bamboo shoots. Or substitute coconut milk or cream for the water.

For maximum flavour, marinate chicken in the fridge overnight.

Source
MasterChef - March 2012, Page 40
Recipe by Dominic Smith
 
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 Lemon honey sesame chicken wings 
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Save and share Chicken adobo recipe

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Lemon honey sesame chicken wings recipe

Photo: Lemon honey sesame chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon honey sesame chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon honey sesame chicken wings.

Preparation Time 10 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

Vegetable oil, to grease
1kg chicken wings
60ml (1/4 cup) fresh lemon juice
1 tsp grated lemon rind
60ml (1/4 cup) honey
2 tbs soy sauce
1 1/2 tbs sesame seeds
Mixed salad leaves, to serve
Sliced white crusty bread, to serve

Method

Preheat oven to 200°C. Brush a large baking dish with oil to lightly grease. Use sharp kitchen scissors to remove and discard the wing tips from each chicken wing. Cut the wing in half at the joint. Place chicken, in a single layer, in the prepared dish.

Combine the lemon juice, lemon rind, honey, soy sauce and sesame seeds in a small bowl. Pour over the chicken and gently toss to evenly coat.

Cook in preheated oven, turning occasionally and basting with pan juices, for 35-40 minutes or until chicken is golden brown and cooked through. Remove from oven.

Place chicken on a serving platter and serve immediately with the mixed salad leaves and slices of crusty bread. Variation: You can replace the chicken wings with 8 (about 1kg) chicken drumsticks. Use a small sharp knife to cut 3 slashes in the thickest part of the drumsticks. Cook in preheated oven, turning occasionally and basting with pan juices, for 50-55 minutes or until golden brown and cooked through.

Source
Good Taste - October 2004, Page 152
Recipe by Kerrie Sun

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Honey soy chicken wings 
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Save and share Honey soy chicken wings recipe

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Honey soy chicken wings recipe

Photo: Honey soy chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey soy chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey soy chicken wings.

Cooking Time 25 minutes

Ingredients (serves 4)

1 kg chicken wings or wingettes
1/3 cup ketcap manis
2 tablespoons honey
1 garlic clove, crushed
Coleslaw, purchased, to serve

Method

Preheat oven to 200°C. Lightly grease a roasting pan. Cut chicken wings into 3 at the joints. Discard wing tips. Combine ketcap manis, honey and garlic in a bowl. Add chicken. Toss to coat.

Arrange chicken in roasting pan in a single layer. Roast for 25 minutes or until crisp and cooked through.

Serve hot or cold chicken with coleslaw.

Source
Super Food Ideas - December 2004, Page 71
Recipe by Alison Roberts

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Save and share Honey soy chicken wings recipe

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Barbecue chicken wings recipe

Photo: Barbecue chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Barbecue chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Barbecue chicken wings.

The combination of whiskey, honey and paprika will have your guests surreptitiously licking their fingers.

Preparation Time 5 minutes
Cooking Time 30 minutes

Ingredients (serves 4)

16 (about 600g) chicken drumettes
60ml (1/4 cup) bourbon whiskey
60ml (1/4 cup) honey
2 tsp sweet paprika
2 garlic cloves, crushed
Steamed jasmine rice, to serve

Method

Place the chicken in an ovenproof baking dish. Combine bourbon, honey, paprika and garlic in a jug. Pour bourbon mixture over chicken and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.

Preheat oven to 200°C. Bake chicken in preheated oven, turning occasionally, for 30 minutes or until golden brown and cooked through. Remove from oven.

Spoon rice among serving bowls. Top with chicken and serve immediately.

Source
Good Taste - October 2004, Page 117
Recipe by Sarah Hobbs 
 
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Save and share Barbecue chicken wings recipe

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