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    Recipes — chicken

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    Fried Chicken Sandwich

    Prep Time

        •    Prep Time: 30 minutes, plus marinating time
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


    Ingredients

    For the chicken:

        •    1 cup buttermilk
        •    1 tbsp kosher salt
        •    1 garlic cloves, minced
        •    Four 6-ounce boneless, skinless chicken breasts


    For the pickle vegetable slaw:

        •    ¼ cup mayo
        •    2 tbsp honey
        •    2 tbsps sugar
        •    1½ cups water
        •    1 tsp celery seeds
        •    ½ red onion, thinly sliced
        •    1½ cups white wine vinegar
        •    1 carrot, peeled and julienned
        •    freshly ground pepper, to taste
        •    2 tbsps salt, plus more to taste
        •    1 tbsp whole coriander seeds, toasted
        •    1 cup thinly sliced red cabbage, divided
        •    1 cup thinly sliced green cabbage, divided
        •    1 serrano chile-stemmed, seeded and julienned


    Method

    1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.

    2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.

    3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.

    4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.

    5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.

    6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/ultimate-fried-chicken-sandwich-pickled-vegetable-slaw-potato-bun-dill-pickle

    Juicy Barbecued Chicken Thighs

    These BBQ chicken thighs are so tender and flavorful. I love that you can prep them ahead of time and just toss 'em on the grill when you're ready; making them perfect for parties. You'll want to marinate the chicken at least 6 hours and it's best to let them marinate overnight.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


    Ingredients

        •    BBQ sauce
        •    1 tbsp real mayo
        •    sea salt about 1 tsp
        •    garlic powder about 1/2 tsp
        •    1 medium onion thickly sliced
        •    pepper about 1/4 tsp or to taste
        •    seasoning about 1 tsp, plain or garlic variety
        •    3 lbs about 10 count boneless, skinless chicken thighs


    Method

    For marinating the meat:

    1. Season both sides of chicken thighs to taste. I used a total of 1 tsp sea salt, 1/4 tsp pepper, 1 tsp Mrs. Dash Seasoning, 1/2 tsp garlic powder. Turn the chicken to coat evenly with seasoning.

    2. Stir in 1 Tbsp Mayo and mix the chicken until evenly coated.

    3. Add thick-sliced onion and toss everything together. Cover tightly with plastic wrap or a lid and marinate 6 hours or overnight.


    For grilling method:

    1. Preheat the grill and generously brush grill plates with oil. Reduce heat to low and place chicken thighs with a smooth side up.

    2. Cover the grill and cook for 12-15 minutes. I rotated them once to make criss-cross grill marks. Before flipping the thighs, baste them with BBQ Sauce.

    3. Flip thighs over, baste the flip side with BBQ sauce then cover and cook for another 12-15 minutes, rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done. Flip the chicken again, coat it with BBQ sauce and remove from the grill. Let the chicken rest for 5-10 minutes before serving.


    For baking method: preheat oven to 400˚F

    1. Place Chicken thighs flat with the smooth side up on a large rimmed baking dish, spaced out in a single layer. Bake at 400˚F for 30 mins.

    2. Increase heat to 450 and Remove chicken from oven to brush the tops and sides generously with BBQ sauce. Return chicken to the oven another 5 minutes or until glaze has dried slightly onto the chicken.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/juicy-barbecued-chicken-thighs-recipe/

    Chicken Parmesan

    This classic Italian comfort food combines juicy breaded chicken and tomato sauce, covered in melty cheese. So what takes our chicken Parm to the next level? A parm rind simmered in the tomato sauce for richness and an intense cheesy flavor. The finished dish is great on its own or served over pasta or on a hero roll.

    This dish is all about the layering: After nestling the seared chicken in half of the sauce, don't cover the entire breast when spooning the remaining sauce over top. You want some of that crust to maintain a crisp texture that will hold onto the melting cheese. Another tip: You can even prepare the dish the night before and refrigerate. The next day you'd just need to pop it in the oven and bake.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the tomato sauce:

        •    2 tsps sugar
        •    ¼ cup olive oil
        •    1 tbsp sherry vinegar
        •    one 4-inch parmesan rind
        •    6 garlic cloves, thinly sliced
        •    1 medium onion, finely chopped
        •    pinch crushed red pepper flakes
        •    ¼ cup basil leaves, roughly chopped
        •    kosher salt and freshly ground black pepper, to taste
        •    one 28-ounce can whole peeled san marzano tomatoes, crushed by hand


    For the chicken parmesan:

        •    ½ cup flour
        •    tomato sauce
        •    3 eggs, beaten
        •    ⅓ cup canola oil
        •    2 cups dry panko
        •    2 tsps dried oregano
        •    Thinly sliced basil leaves, for garnish
        •    4 medium (2 pounds) chicken breasts
        •    8 ounces fresh mozzarella, thinly sliced
        •    ½ cup grated parmesan cheese, divided
        •    kosher salt and freshly ground black pepper, to taste


    Method

    1. Make the tomato sauce: In a medium saucepan, heat the oil over medium heat. Add the onion, garlic and crushed red pepper flakes, and cook, stirring frequently, until softened, 10 to 12 minutes. Add the tomatoes, basil, vinegar, sugar and Parmesan rind, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, about 25 minutes. Discard the Parmesan rind and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture. Season with salt and pepper to taste.

    2. Make the chicken Parmesan: In a small bowl, whisk together the panko bread crumbs with ¼ cup of the grated Parmesan and the dried oregano. Transfer to a shallow dish, such as a pie plate. Transfer the flour and the beaten eggs to shallow dishes as well, then line up the 3 dishes next to each other in the order of flour, eggs and bread crumbs.

    3. Season the chicken breasts with salt and pepper. One by one, dredge the chicken breasts in flour, followed by egg and panko, making sure to completely coat each breast. Place chicken breasts on a plate until ready to fry.

    4. Preheat the oven to 375° and spread half of the tomato sauce in a 9-by-13-inch baking dish, then set aside. In a 12-inch skillet, heat the canola oil over medium-high heat. Cook the chicken breasts, turning once, until golden brown, 5 minutes per side. Transfer the chicken to the prepared pan, then nestle them into the tomato sauce. Pour the remaining half of the tomato sauce over the middle of each breast, making sure to not completely cover all of the breasts with tomato sauce. Layer the mozzarella and sprinkle the remaining Parmesan on top.

    5. Bake until the chicken reaches an internal temperature of 165°, 25 to 30 minutes. Turn the oven to broil and bake until the cheese is bubbling and golden brown, 2 to 3 minutes more. Garnish with basil and serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-parmesan-recipe-easy-homemade-italian-food-chicken-recipes

    Instant Pot Cilantro Lime Chicken

    This easy Instant Pot Cilantro Lime Chicken recipe cooks up easily in the pressure cooker with simple pantry ingredients. Comes together quickly in a zesty and flavorful cilantro lime marinade perfect for grilling or baking.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


    Ingredients

        •    1/2 tsp cumin
        •    
    Juice of 1 lime
        •    2-3 tbsps ghee
        •    2 tbsps olive oil
        •    zest of half a lime

        •    1/2 tsp garlic powder
        •    1 tsp Italian seasoning
        •    2 tbsps coconut cream
        •    1/2 small onion chopped
        •    sea salt and pepper to taste
        •    1/8 tsp chili powder or to taste
        •    1/3 cup finely chopped cilantro
        •    4 garlic cloves sliced or minced
        •    1/3 cup homemade or low sodium chicken broth
        •    6-8 boneless chicken thighs skinless or with skin*
        •    Chopped fresh parsley and lime slices for garnish if desired


    Method

    1. Season the chicken with salt, pepper, garlic powder, cumin and chili powder.

    To cook in the instant pot:

    1. Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)

    2. Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside

    3. Melt ghee in Instant Pot and stir in the onions and garlic. Add lime juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth.

    4. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.

    5. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.

    6. It will take about 5-10 minutes to come to pressure and start counting down.

    7. When done, release the pressure after 2 minutes, then remove your Instant Pot lid.

    8. Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in coconut cream into the Instant Pot. If you like your sauce thicker - you can thicken with 1/2 teaspoon xanthan gum (OR if not low carb a cornstarch slurry or arrowroot starch slurry by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water). Press off and turn Instant Pot to SAUTE function. Cook and allow the sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

    To cook on the stove:

    1. In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.

    2. Return pan back to heat and melt ghee. Stir in onion and garlic. Add lime juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth. Stir in coconut cream [If you like your sauce thicker - you can thicken with 1/2 teaspoon xanthan gum (OR if not low carb a cornstarch slurry or arrowroot starch slurry by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water).

    3. Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

    NOTES: * For chicken breasts: use 3 breasts, sliced horizontally in half. I use ⅓ cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/cilantro-lime-chicken/

    Roast Chicken with Carrots and Apples

    The perfect one-pan meal

    Prep Time

        •    Prep time: 15 minutes, plus marinating and resting time
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the Chicken:

        •    ¼ cup olive oil, divided
        •    1½ tbsps Sweet Nigella spice blend
        •    One 4-pound chicken, broken down into 8 pieces
        •    Kosher salt and freshly ground black pepper, to taste


    For the Carrots:

        •    4 thyme sprigs
        •    5 garlic cloves, smashed
        •    2 tbsps pomegranate molasses
        •    2 tbsps sweet nigella spice blend
        •    4 medjool dates, pitted and roughly chopped
        •    1½ pounds multicolor carrots, cut into ¾-inch pieces
        •    Kosher salt and freshly ground black pepper, to taste
        •    1 Granny Smith apple, cored and cut into ½-inch pieces


    Method

    1. Prepare the chicken: In a large bowl, toss the chicken with 2 tablespoons of the olive oil and the spice blend. Cover the bowl in plastic wrap and let marinate in the refrigerator for 1 hour.

    2. Meanwhile, prepare the carrots: In a medium bowl, toss all of the carrot ingredients together and set aside.

    3. Preheat the oven to 400º. In a 12-inch cast-iron skillet or a small roasting pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then sear, flipping once, until golden brown, 2 to 3 minutes per side. Transfer the chicken to a plate, add the carrot mixture to the searing-hot pan, then return the chicken over the carrots.

    4. Roast in the oven until an instant-read thermometer reads 160º when inserted into the chicken, 18 to 20 minutes. Transfer the chicken to a cutting board to rest and tent with foil for 5 minutes to carry the internal temperature to 165º before carving. Let the carrots continue to roast in the oven while the chicken rests, 5 minutes.

    5. Remove the carrot mixture from the oven and transfer to a platter. Top with the roasted chicken, then serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/roast-chicken-carrots-apples-recipe