Here are some more “finger-licking” chicken dishes while we’re at it. I don’t know if any of these will set your wedding on fire, but these are great dishes to incorporate into family meals this summer!
Classic Fried Chicken
3 pounds chicken, cut into pieces.
Salt and pepper
1 liter buttermilk
1 bay leaf
3 crushed garlic cloves
3 sprigs of thyme
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon paprika
1 tablespoon onion powder
Peanut or vegetable oil, for frying
Vegetable shortening, for frying
Generously season the chicken with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate for 1 hour. Combine buttermilk, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Film and refrigerate 2 to 4 hours. Combine flour, baking powder, paprika, onion powder, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag. Half fill a 12-inch deep cast iron skillet with equal parts peanut oil and shortening. Heat over medium heat until a frying thermometer registers 350 degrees. Remove about half of the coated chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to bag of seasoned flour; seal and shake to coat well. Remove from bag, shake off excess flour and transfer to wire rack.
Carefully lower the coated chicken into the oil. Fry for 2 to 3 minutes to set the crust, then gently lift with tongs to check the colour; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 minutes longer for smaller pieces and 14 to 16 minutes longer for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.) Remove the chicken to a clean rack to drain, sprinkle with salt and let stand a few minutes. Repeat with the remaining chicken. Serve warm or at room temperature.
Chicken skewers with garlic and lemon yogurt
1 pound boneless, skinless chicken thighs, cut into chunks
2 teaspoons baharat
Salt and freshly ground black pepper
4 tablespoons extra virgin olive oil, divided
2 garlic cloves, grated and divided
1 pint of cherry tomatoes
1 cup plain full-fat Greek yogurt
1 lemon, zested and squeezed
Fresh mint, to garnish
Combine chicken, baharat, salt, pepper, 2 tablespoons olive oil and 1 garlic clove in a large resealable plastic bag. Leave to marinate in the fridge for 1 hour. Meanwhile, preheat the oven to 450°F. On a rimmed baking sheet, toss the tomatoes with salt, pepper and the remaining 2 tablespoons of olive oil. Roast until the tomatoes are blistered, 20 to 30 minutes. Soak four bamboo skewers in water for 20 minutes. Divide the chicken among the skewers, threading each piece in the center. Heat a grill pan over medium-high heat. Grill chicken, turning once or twice, until cooked through, 5 to 7 minutes. In a bowl, combine the Greek yogurt, lemon zest, lemon juice and remaining garlic; Season with salt and pepper. Serve the grilled chicken with the dip and cherry tomatoes; garnish with fresh mint.
Dijon Pecan Chicken
This recipe has actually won me culinary awards, and I’ve noticed that since I published it in my Hand in the Kitchen cookbook, it’s been popping up in professional restaurant kitchens.
8 tbsp. Dijon Mustard
6 tablespoons of butter
1 cup chopped pecans
¾ cup sour cream
2 boneless, skinless chicken breasts
Melt the mustard and butter in a skillet. Place chicken between waxed paper and flatten. Then dip the chicken in the mustard mixture and roll in the chopped pecans. Place in an oiled baking dish and bake at 400 degrees for 20 minutes. Just before ready to serve, melt the rest of the mustard and stir it into the sour cream to make a sauce to pour over the chicken.
Pulled Chicken Sandwich
1 sweet onion, halved and thinly sliced
1½ pounds boneless, skinless chicken breasts
1 can (14 ounces) crushed tomatoes
1 tablespoon Worcestershire sauce
3 tablespoons apple cider vinegar
2 tablespoons brown sugar
3 tablespoons of yellow mustard
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon ground chilli
1 teaspoon ground coriander
Place the onion and chicken in the bottom of a slow cooker (slow cooker). Add the rest of the ingredients and stir gently to combine. Put the lid on the slow cooker and set the heat to low. Cook for 7 hours or until chicken is tender and easy to pull apart. Use two forks to shred the meat. Chicken can be served immediately or transferred to an airtight container. Serve on a nice bun.
With special cooking instructions!
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1⁄2 cup onion, chopped
3 minced garlic cloves
5-6 fresh mushrooms, sliced
1⁄4 cup butter
1 1⁄4 cup white wine
1 dash of Worcestershire sauce
1 liter heavy cream
salt and pepper
1 teaspoon basil
1 teaspoon of parsley
Lightly brown both sides of the chicken in the olive oil. While the chicken is browning, take a sip of wine to make sure you like the taste before adding it to your dish. Add the onion, garlic, mushrooms and butter and sauté for about 4-5 minutes until the onions start to turn translucent.
Meanwhile, take another sip of white wine. You need to be sure it’s the right choice. If you’ve decided you like the taste of wine, add ¼ cup and Worcestershire sauce and cook for another 2 minutes. While this cooks, sip more of the remaining white wine. Heck….take two sips. Who will know? Lower the heat and add the cream, salt, pepper, basil and parsley. If the heat is too high, the cream will curdle. Curdle… isn’t that a funny word? I mean, say it three times and you’ll get the giggles. Curdle, curdle, curdle. You know what I mean? Simmer over low heat for 20-25 minutes until fully cooked. While the chicken simmers, set a timer and sit nearby on a bar stool and sip the remaining wine. It’s done when it’s done. Sit it down. Don’t spread it. Serve it to your family or tell them how ungrateful they are all acting and eat it yourself. They don’t deserve you. Serve with anything.