Category: Chicken Recipes

June 16, 2016 4th of July Cookout, Barbecue, Chicken Recipes, Finger Foods, Main Courses, Mediterranean Recipes, Middle East, Poutry, Spice Mixes

Spicy Moroccan Chicken Kebabs – Moroccan Chicken Kebabs with Ras al Hanout & Lemon

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Spicy Moroccan Chicken Kebabs - Moroccan Chicken Kebabs with Ras al Hanout & Lemon
Author: 
Recipe type: Chicken
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
This episode is the third in our short series on using the trademark Moroccan spice blend Ras al Hanout. These spicy chicken kebabs are succulent and tender and simply explode with flavor.
Ingredients
  • 9 Chicken thighs
  • Zest of a large lemon
  • 50g Butter for frying
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
Instructions
  1. To start you need to debone 9 chicken thighs. We have done this before, but here's a quick recap.
  2. Using a short sharp blade lift skin along the spine bone of the thigh.
  3. Cut underneath the oyster to free it from the bone.
  4. Continue to peel the skin back to reveal the hip joint.
  5. Using your chicken shears to cut through the hip joint.
  6. Flip the thigh over and cut away the connecting tissue to free the spine from the thigh.
  7. Slice through the flesh along the thigh bone.
  8. Grab the joint and use the edge of the blade to scrape the flesh down the bone.
  9. Cut around the lower joint to free the bone.
  10. Continue with the remaining thighs.
  11. Place the thighs in a large roasting pan skin side down.
  12. Sprinkle the ras al hanout liberally over the chicken. Don't be shy with the spice, it has to be well spiced.
  13. Turn the thighs over and give the skin a good coating of spice as well.
  14. Turn the thighs again and spice any spots you may have missed.
  15. Sprinkle the grated lemon zest over the thighs and transfer the tray to your refrigerator to marinate for at least 2 hours.
  16. After marinating, remove the chicken from the refrigerator and cut the thighs into bite-sized cubes.
  17. Pick up any lemon zest from the marinating pan and return it to the cubed chicken.
  18. Thread the chicken cubes onto 8 inch or 20cm skewers. You will need 6 skewers for this quantity of chicken.
  19. Heat a pan over medium high heat and add 50g of butter.
  20. When the butter is bubbling add the kebabs to the pan.
  21. Grill the kebabs for 4 minutes per side, remembering that they have 4 sides.
  22. The chicken will be beautifully charred and crispy with an aroma from heaven.
  23. Remove the kebabs from the pan and serve immediately with the accompaniments of your choice.

 

June 14, 2016 Chicken Recipes, Finger Foods, Main Courses, Poutry, Sandwiches, Snack Food

Grilled Chicken Mayonnaise Sandwich Meltdown – The Ultimate Grilled Chicken Mayonnaise Sandwich

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Grilled Chicken Mayonnaise Sandwich Meltdown - The Ultimate Grilled Chicken Mayonnaise Sandwich
Author: 
Recipe type: Sandwiches / Grills
Serves: 2
 
I don't think I have ever met anyone who doesn't enjoy a good toasted chicken mayonnaise sandwich. Here is recipe for this old favorite that gives a whole new definition to this classic. I call it the grilled chicken mayo meltdown. It just looks better and it really tastes better.
Ingredients
  • 2 Roasted chicken quarters
  • 1 Onion
  • 120g Tangy mayonnaise
  • Salt and pepper to taste (or the seasoning of your choice)
  • 8 Slices square loaf bread
  • Butter
  • 8 Slices mature cheddar / Jack
  • 4 Cocktail tomatoes
Instructions
  1. Strip and shred the meat from 2 roasted chicken quarters, including the skin.
  2. Add a diced onion and the tangy mayonnaise. Mix this all until everything is well coated.
  3. Season liberally with salt and cracked black pepper, or the seasoning of your choice. Mix this in thoroughly.
  4. Lightly butter 8 slices of bread and arrange the slices in pairs with buttered surfaces face to face.
  5. Divide the chicken mixture evenly among the 4 sandwiches.
  6. Heat a large pan over medium heat. You can test the readiness of the pan by flicking a little cold water onto the surface. If it bubbles instantly, the pan is ready.
  7. Lift the top slices of bread and place them in the pan. Top these with the bottom slices. Now the buttered faces are on the outside of the sandwiches.
  8. Grill the sandwiches turning them every couple of minutes until they are golden and crispy. Make sure to square up the slices after every turn.
  9. Once you are happy with their color, remove the sandwiches from the pan and continue with the following 2.
  10. Place the sandwiches on a chopping board. Use a sharp thin blade to cut through the sandwiches along the diagonals.
  11. Flip the sandwich triangle onto their crusts and arrange them in a line.
  12. Drive a 25cm or 10 inch skewer through the sandwich triangles to hold them together. Repeat this with the other 2 sandwiches.
  13. Transfer the sandwiches to a foil lined baking sheet.
  14. Place the cheese slices along the apex of the sandwiches. Press them down gently to make contact with the hot filling. This secures them in place.
  15. Grill the sandwiches under a preheated grill in your oven until the cheese has melted completely, but not browned.
  16. Remove the sheet from the oven and transfer the meltdowns to serving platters.
  17. Press cocktail tomatoes onto each end of the skewers and serve immediately with the accompaniments of your choice.

 

June 7, 2016 Chicken Recipes, Curries, Main Courses, Marinades and Rubs, Mediterranean Recipes, Poutry, Spice Mixes

Moroccan Chicken Tagine – Spicy Moroccan Style Chicken Curry – Ras el Hanout

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Moroccan Chicken Tagine - Spicy Moroccan Style Chicken Curry - Ras el Hanout
Author: 
Recipe type: Chicken
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Although this recipe is not entirely authentic, it has all the flavors and aromas of the real thing and is certainly worth a try. The list of spices required may seem a little daunting but please don't let this put you off.
Ingredients
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
  • 8-12 Chicken pieces
  • 1 Green pepper
  • 1 Yellow pepper
  • 1 Red pepper
  • 4 Potatoes
  • 2 Onions
  • 3-4 Small lemons
Instructions
  1. Starting with the spice blend or Ras el Hanout. Ras el Hanout is Arabic for head of the shop, or the best spices the shop has to offer.
  2. Place the ground cumin, ground ginger, turmeric, salt, ground cinnamon, black peppercorns, white pepper, ground coriander, chilli powder, allspice berries, ground nutmeg and ground cloves in your spice grinder. Placing the ground ingredients into the grinder along with the ingredients that require grinding really helps the mill achieve a finer result.
  3. Machine the spice blend until nice and fine.
  4. Transfer the spice mixture to a spice shaker.
  5. To continue, seed and cut the peppers into chunky bits.
  6. Cut the onions into thick half-rounds.
  7. Top and tail the lemons and slice them into thin wedges.
  8. Peel and chop the potatoes into chunks.
  9. Pour the chopped peppers, onions and potatoes into a large roasting tin and mix them around.
  10. Traditionally this dish would be baked in a tagine, but a roasting tin does just fine.
  11. Sprinkle generous dose of the ras el hanout over the vegetables. Don't be stingy with the spices, this is a dish that requires a heavy hand, otherwise you will end up with a bland chicken stew.
  12. Place the chicken pieces on top of the vegetables and give this a large dose of the spice blend.
  13. Scatter the lemon wedges around the pan and your ready to roast.
  14. Roast the chicken at 160c or 320f for 60 minutes.
  15. Remove the pan from the oven. Shuffle the vegetables around the pan and flip the chicken pieces over.
  16. Reseason the chicken and the vegetables with another large dose of the spice blend.
  17. Place the chicken back into the oven and continue to roast for a further 60 minutes.
  18. Remove the pan from the oven, shuffle the vegetables around and flip the chicken over again.
  19. Once again, give the pan a generous dose of the ras el hanout.
  20. Return the pan to the oven, adjust the temperature to 250c or 480f and roast for a final 15 to 20 minutes until the chicken skin is well browned.
  21. Remove the pan from the oven and serve the chicken and vegetables on a bed of couscous and enjoy.

 

June 6, 2016 4th of July Cookout, Chicken Recipes, Cocktail Snacks, Finger Foods, Main Courses, Mexican Recipes, Poutry, Snack Food, Spice Mixes, Starters

Mexican Deep Fried Chicken Wings – Crispy Deep Fried Wings with Mexican Spice

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Mexican Deep Fried Chicken Wings - Crispy Deep Fried Wings with Mexican Spice
Author: 
Recipe type: Chicken
Cuisine: Mexican
 
These deep-fried Mexican spiced chicken wings are out of this world. By adjusting the quantity of cayenne you can make this dish as hot or mild as you like.
Ingredients
  • 12-16 Chicken wings
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • 2 Cups all-purpose flour
  • 4 Eggs
Instructions
  1. Starting with the Mexican spice blend, place the cumin seeds, dried coriander leaves, paprika, dried oregano, cayenne pepper a dried garlic granules and salt in your spice grinder.
  2. Putting the powdered spices into the grinder along with the ingredients that require grinding helps the grinder achieve a finer result.
  3. Unpack the chicken wings. Cut away the wing tips and discard them, then slice through the center joint of each wing.
  4. Sprinkle some of the spice blend over the base of a container and pack in a single layer of the wings.
  5. Sprinkle more of the spice followed by another layer of wings.
  6. Continue with this until all of the wings are packed in.
  7. Sprinkle any remaining spice over the top, put the lid on and give it all a good shake-up.
  8. Put the wings aside for 30 minutes to marinate.
  9. Place the all-purpose flour into a bowl, and 4 well whisked eggs into another.
  10. Sprinkle a little of the flour over a platter. This is where the coated wings will set, and the layer of flour prevents the coating from sticking to the plate and getting damaged.
  11. Dredge the wings in the flour to coat them all over.
  12. Dunk the wings in the egg to wet all of the flour.
  13. Then it's back to the flour to get a good solid coating all over.
  14. Transfer the wings to the platter and allow the coating to set for 20 minutes.
  15. Half-fill a large pan with oil and heat this to 180c or 350f.
  16. Carefully drop the wings into the oil and fry them for 6 minutes, turning once halfway through.
  17. Use a slotted spoon to lift the wings from the oil and drain any excess oil on kitchen paper.
  18. Serve the wings immediately with the accompaniments of your choice.

 

May 29, 2016 Accompaniments, Banting Recipes, Chicken Recipes, Garnishes, Paleo Recipes, Starters

How to Make Transparent Wraps – a Novel Way to Present Food While Adding Flavor.

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How to Make Transparent Wraps - a Novel Way to Present Food While Adding Flavor.
Author: 
Recipe type: Molecular Gastronomy
Prep time: 
Total time: 
Serves: 4-6
 
In today's episode we're doing some thing a little different. Transparent wraps are novel way to decorate a dish while adding loads of extra flavor. The active ingredient used to make the wraps is a thickener called agar agar, and you can find this at any health store or online.
Ingredients
  • 200ml Clear chicken stock
  • 2.5ml Agar agar
For the Filling
  • Shredded roast chicken tossed in light soy sauce (cooled to room temp)
  • Sliced assorted peppers
  • Snipped garlic chives
Instructions
  1. Pour the clear chicken stock into a small sauce pan.
  2. Add the agar agar and stir this in.
  3. Bring the pot to a boil, lower the heat and allow it to simmer for 60 seconds.
  4. Pour enough of the liquid onto your platters to coat the entire base of each platter.
  5. Transfer the platters to your refrigerator to set for 15 minutes.
  6. Remove the platters from the refrigerator and trim away the edges so that you end up with a square.
  7. Arrange your filling diagonally across the wrap. I am using cold roast chicken with assorted strip of peppers and snipped chives. I have tossed the shredded chicken in light soy sauce beforehand.
  8. Lift the edge of the wrap with your blade and flap it over the filling.
  9. Garnish the wrap with more snipped chives.
  10. And there it is.... a novel and tasty way to present a cold chicken salad.

 

May 27, 2016 Banting Recipes, Chicken Recipes, Main Courses, Paleo Recipes, Pizzas

The Amazing Banting, Wheat & Gluten Free Pizza

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The Amazing Banting, Wheat & Gluten Free Pizza
Author: 
Recipe type: Pizza / Banting
Serves: 2
 
Whether you just want a change from regular pizza, or you're following Banting, or you want gluten free, this chicken pizza is for you. Super simple and super quick to make, this pizza truly is a full meal in one.
Ingredients
  • 2 Large chicken breasts
  • Diced green, red and yellow peppers
  • Chopped streaky bacon
  • Onion cut into quarter rounds
  • Feta cheese
  • Grated mozzarella cheese
Instructions
  1. Flip the chicken breasts over and cut away the fillets. Save these for another time.
  2. Working with one breast at a time, fold the breast in cling-wrap and start tapping it down with your meat mallet.
  3. This part does take a little patience as you don't want to bang a hole right through the breast.
  4. Keep tapping it down, work from the center out towards the edges.
  5. Stretch the plstic out flat periodically and pat the chicken with your hand to check on progress.
  6. Your goal is to get the breast down to a thickness of 3mm or ⅛th of an inch.
  7. Repeat this with the second breast.
  8. Start preheating your oven grill to maximum, and heat a large pan over medium high heat.
  9. Add a little butter to the pan and add one of the breasts smooth side down as soon as the butter starts to bubble.
  10. Season the top of the breast with the seasoning of your choice and fry this for about 3 minutes.
  11. You will see that the breast is almost cooked all the way through.
  12. Remove the breast from the pan and transfer it to a foil lined baking sheet.
  13. Continue with the secong breast.
  14. Top the breasts with the onion.
  15. Then come the diced peppers.
  16. Pile a large dose of mozzarella cheese on top of each breast.
  17. This is followed by a generous scattering of the streaky bacon.
  18. Crumble the feta cheese over the whole lot and you're ready to rock. There is no need to season with salt as the feta and bacon will add more than enough salt to the dish.
  19. Slide the baking sheet into the oven on the second to highest shelf and allow this grill until the feta has started to brown slightly. This should take about 10 to 12 minutes.
  20. Remove the pizzas from the oven and serve immediately.

 

April 21, 2016 4th of July Cookout, Accompaniments, Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food

Chicharones di Pollo – Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.

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Chicharones di Pollo - Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.
Author: 
Recipe type: Chicken / Deep-fried
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
 
These Cuban-style crispy chicken nuggets are amazing. Marinated in garlic, onion, lime and white rum, then flavored with pepper, cumin, oregano and paprika, your guests will definitely be lining up for more.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
  • 20ml Chopped garlic
  • 1 Medium onion, chopped
  • 90ml Lime juice
  • Zest of 4 Limes
  • 60ml White rum or cane spirit
For the Coating
  • 250ml All-purpose flour
  • 5ml Salt
  • 5ml Ground black pepper
  • 5ml Ground cumin
  • 5ml Dried oregano
  • 5ml Paprika
  • 2 Eggs, lightly beaten
Instructions
  1. Cut the deboned chicken thighs into bite sized cubes.
  2. In a large mixing bowl combine the chopped onion, chopped garlic, lime juice, lime zest and white rum. You can substitute the white rum with cane spirit if you prefer.
  3. Add the cubed chicken, mix it in and transfer the bowl yo your refrigerator for 6 to 8 hours to marinate.
  4. After this time, combine the all purpose flour, salt, ground black pepper, ground cumin, dried oregano and paprika.
  5. Use some of the seasoned flour to sprinkle over a platter. This is where the coated chicken will set and this layer of flour prevents the coating from sticking to the platter and getting damaged.
  6. In another bowl, whisk 2 eggs.
  7. Working with one cube of chicken at a time, dredge the chicken in the flour mixture to coat all over.
  8. Dunk the cube in the egg to wet all of the flour.
  9. Return it yo the flour and toss it thoroughly to get a good solid coating. Transfer the chicken to the platter to set and continue with the remaining cubes.
  10. Allow the coating to set for 20 minutes before continuing.
  11. Fill a large frying pan with oil to a depth of 1 inch. Heat the oil to a temperature of 180c or 350f.
  12. Carefully drop the cubes into the oil and fry the chicken for 5 to 6 minutes until crispy and golden, turning regularly to ensure even coloring.
  13. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  14. Serve the chicharones immediately garnished with fresh parsely and extra lime wedges.

 

April 13, 2016 Chicken Recipes, Main Courses, Poutry

Chicken Kiev – Deep fried Chicken Breast Stuffed with Garlic Parsley Butter

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Chicken Kiev - Deep fried Chicken Breast Stuffed with Garlic Parsley Butter
Author: 
Recipe type: Chicken
Serves: 2
 
Chicken Kiev is a Classic dish of chicken breast filled with garlic and parsley butter, crumbed and deep-fried to golden perfection. This all sounds really easy until the butter melts and runs out of the breast. There is a trick to this, and this how it goes.
Ingredients
  • 2 Chicken breasts (deboned, skinless)
  • 1 Cup all-purpose flour
  • 5ml Paprika
  • 5ml White pepper
  • 5ml Salt
  • 3 Eggs, lightly beaten
  • 1 Cup fine dried breadcrumbs
  • Oil for frying
For the Filling
  • 80g Butter
  • 125ml Finely chopped parsley
  • 15ml Garlic, finely chopped
  • Salt and pepper to taste
Instructions
  1. To make the garlic parsley butter, mash the butter, finely chopped garlic, and parsley together until well combined. Put this aside.
  2. Place the chicken breasts on the chopping board, smooth side down and trim away the little fillets from the breasts. Put these aside.
  3. Turn the breasts over. Starting about a quarter of the way in from the long edge of the breast, slice into the breast at a slight angle until you can flap the upper part of the breast back.
  4. Turn the breast 180 degrees and repeat this starting 3 quarters of the way in from the edge. Flap this piece open, then repeat this with the remaining breast.
  5. Place the chicken fillets on a piece of cling-wrap. Fold the wrap over to enclose the fillets and use the base of a small saucepan to gently tap the fillets flat.
  6. Place half of the butter mixture into each of the breasts and flap the 2 edges over the butter to enclose the butter. Place a fillet over the join in the flaps to close it entirely.
  7. Place the chicken in the refrigerator for 30 minutes to set and firm up.
  8. While the chicken sets, combine the all-purpose flour, paprika, white pepper and salt.
  9. Measure out the dried breadcrumbs.
  10. Lightly beat 3 eggs and pour these into a dish.
  11. Sprinkle a thin layer of the seasoned flour over a large platter. This is where the coated chicken kiev will set, and the layer of flour will prevent the chicken coating from sticking to the platter and getting damaged.
  12. To coat the kiev, dredge it in the seasoned flour. Dunk the chicken in the egg to wet all of the flour. Return it to the flour mixture to get a good coating, then back to the egg making sure to wet all of the flour, especially the ends.
  13. Then it's into the bread crumbs to get a good solid coating all over.
  14. Transfer the coated chicken to the platter and continue with the remaining chicken. Allow the coating to set for 20 minutes.
  15. Fill a large pan with oil to a depth of 1 inch and heat this over medium heat to a temperature of 170c or 340f.
  16. Carefully drop the chicken kiev into the oil and fry these for 2 to 3 minutes per side until crisp and golden.
  17. Remove the breasts from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  18. Serve the kiev immediately with the accompaniments of your choice.
  19. And there we have it... the perfect chicken kiev ... filled with melted butter, garlic and parsley.

 

March 26, 2016 Accompaniments, Chicken Recipes, French Recipes, Soups, Starters

Gourmet Creamy Mushroom Soup – The Best Homemade Creamy Mushroom Soup

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Gourmet Creamy Mushroom Soup - The Best Homemade Creamy Mushroom Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This creamy mushroom soup is unforgettable. It is super-easy to make, and will become legend with your friends and family.
Ingredients
  • 500g Mushrooms
  • 1500ml Chicken stock
  • 10ml Garlic powder
  • 375ml Cultured sour cream
  • 60ml Tapioca flour
  • 30ml Medium cream, or sweet sherry
  • 60ml Chives, finely chopped
  • Extra chives for garnish
Instructions
  1. Place the mushrooms in a pot along with the chicken stock and garlic powder. Your can use white button mushrooms, brown mushrooms, or any mushroom of your choice.
  2. Bring the pot to a boil over medium-high heat, reduce the heat and allow the mushrooms to simmer for 45 minutes.
  3. Remove the pot from the heat. Add the sherry and cultured sour cream and stir this in thoroughly.
  4. Dissolve the tapioca flour in a little water and stir this into the soup.
  5. Use your stick blender to process this until very fine.
  6. Return the pot to the heat and bring it to a simmer. Allow the soup to simmer for 5 minutes until thick and creamy.
  7. Remove the soup from the heat and stir in the chopped chives before serving garnished with more chives with crusty farm loaf.

 

March 22, 2016 Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Spice Mixes

Deep Fried Dragon Salt Chicken – How to Make Dragon Salt Chicken at Home!!!

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Deep Fried Dragon Salt Chicken - How to Make Dragon Salt Chicken at Home!!!
Author: 
Recipe type: Deep-Fried Chicken
Cuisine: Mongolian
 
Dragon salt is an extremely versatile and tasty addition to your kitchen. It can be used to flavor roast chicken, grilled kebabs, steaks and pork. In this episode we're making the dragon salt and using it to flavor a batch of crispy deep fried chicken.
Ingredients
For the Dragon Salt
  • 10ml Himalayan rock salt
  • 30ml Ground black pepper
  • 30ml Garlic powder
  • 30ml Ground ginger
  • 30ml Chilli powder
  • 30ml Dried dill
  • 10ml Lemongrass powder
  • 15ml Smoked paprika
  • 10ml Dried basil
  • 10ml Celery salt
For the Rest
  • Chicken pieces
  • Oil for frying
  • All-purpose flour
  • 4 Eggs
Instructions
  1. Combine the Himalayan rock salt, ground black pepper, garlic powder, ground ginger, chilli powder, dried dill, lemon grass powder, smoked paprika, dried basil and celery salt.
  2. This is the dragon salt. For the purposes of our recipe, we need this to be really fine. To achieve this zap the powder in your spice blender until fine. Transfer the powder to a sprinkle bottle. Store any excess powder in an airtight container.
  3. Place the chicken pieces in a large roasting tin in a single layer and sprinkle the dragon salt liberally over the chicken. Turn the pieces over and repeat with the other side.
  4. Place this in your refrigerator for at least 4 hours to marinate.
  5. Place 2 cups of all-purpose flour in a large mixing bowl. Beat 4 eggs and place these in a large dish. (you may need more flour and eggs depending on how many chicken pieces you are coating)
  6. Take some of the flour and sprinkle this over a large platter. This is where the coated chicken will set, and the flour prevents the chicken coating from sticking to the platter.
  7. To coat the chicken, dredge the chicken in the flour. Dunk the chicken in the egg to wet all of the flour. Return the chicken to the flour to get a good solid coating. For the double dip, return the chicken to the egg to wet all of the flour, them back to the flour to get a good thick, solid coating. Transfer the chicken to the platter and continue with the remaining pieces. Allow the coating to set for 20 minutes.
  8. Half fill a large pan with oil and heat this to 160c or 320f. Fry the chicken in batches for 20 minutes per batch, turning once, halfway through.
  9. Remove the chicken from the oil and drain any excess on kitchen paper before serving.

 

February 20, 2016 Chicken Recipes, Curing Meats, Finger Foods, KFC Recipes, Main Courses, Poutry

KFC Fried Chicken Secret Recipe – Original Recipe / Secret Ingredients / How to Make KFC – Part 2

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KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC - Part 2
Author: 
Recipe type: Chicken / Fast Food / Take-Out
Cuisine: American
 
Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
Ingredients
  • 8-12 Chicken pieces
For the Secret Herb & Spice Blend
  • 15ml Paprika
  • 10ml Onion Salt
  • 5ml Dried Sage
  • 5ml Garlic Powder
  • 5ml Dried Oregano
  • 5ml Cayenne Pepper
  • 5ml Cracked black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Ground Coriander seed
For the Curing Brine
  • 3lt Water
  • 5ml Whole black peppercorns
  • 1 Whole allspice
  • 5ml Ground ginger
  • 50g Sugar
  • 105g Prage powder / pink curing salt (NOT Instacure)
For the Coating
  • 2 Cups all-purpose flour
  • 4-6 eggs, beaten
Instructions
  1. Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
  2. Prague powder, or pink curing salt is available worldwide from butchery suppliers, and you may even buy it directly from any butcher that processes cured meats and sausages.
  3. Prague powder is not to be confused with Instacure which is a totally different formulation and cannot be substituted.
  4. Before continuing, if you have not viewed the original video, please do so now as it contains all of the introductory information about the process.
  5. To make up the curing brine, place all of the brine spices, excluding the prague powder into a large pot. Add half of the secret spice blend to the pot as well, then pour in 3 liters of water.
  6. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes.
  7. Quick-chill the brine by floating it in a sink of cold water. Changing the sink water every few minutes will speed this up as well.
  8. While the brine cools, use a carving fork or skewer to punch holes through the skin of the chicken pieces. This enables the curing brine to penetrate the chicken more efficiently.
  9. Place the chicken pieces in a large non-reactive food-safe container.
  10. Remove the cooled brine from the sink and add the Prague powder. Stir this thoroughly until totally dissolved.
  11. Pour the brine over the chicken pieces and pop a couple of side plates on top of the chicken pieces to keep them submerged.
  12. Put the lid on the container, transfer it to your refrigerator and allow the chicken to cure for a full 24 hours.
  13. Place the all-purpose flour in a large bowl and add the remaining half of the secret herbs and spices. Mix this until combined, then cover the bowl with cling-wrap.
  14. The following day, remove the chicken from the brine and pat it dry with a clean kitchen towel.
  15. Before coating the chicken, sprinkle a layer of the seasoned flour over a large platter. This is where the coated chicken will set, and the layer of flour prevents the coating from sticking to the platter.
  16. Working with on piece of chicken at a time, dredge the chicken in tbe seasoned flour to coat all over.
  17. Dunk the the chicken in the egg to wet all of the flour.
  18. Return the chicken to the flour, making sure to get a good solid coating all over. Transfer the coated chicken to the platter to set, then continue with the remaining pieces.
  19. Allow the coated chicken to set for 20 minutes.
  20. Half-fill a large pan with oil and heat this to 160c or 320f.
  21. Carefuly drop the chicken into the oil and fry for a full 20 minutes turning halfway through. If you have chicken wings among your pieces, half the frying time for these.
  22. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  23. The chicken does benefit from standing for a while before serving. Five to ten minutes is ideal.
  24. And there it is.... golden, crispy and aromatic KFC deep-fried chicken.

 

January 29, 2016 Chicken Recipes, KFC Recipes, Main Courses, Poutry, Sandwiches, Spice Mixes

KFC Zinger Burger. KFC Secret Recipe Zinger Burger – How to Make KFC at Home!!!

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KFC Zinger Burger. KFC Secret Recipe Zinger Burger - How to Make KFC at Home!!!
Author: 
Recipe type: KFC Secret Recipes
Cuisine: American
 
KFC has to be the all-time great when it comes to creating an unmistakable franchise taste. The KFC Zinger burger arrived sometime down the line in their history, and has carved its own little niche in the history of awesome meals.
Ingredients
  • 8-12 Chicken breasts, deboned, skin removed
For the Curing Brine
  • 3lt Water
  • 45g Prague powder
  • 45g Salt
  • 60g Sugar
  • 5ml Ground ginger
  • 6 Whole allspice (pimento)
  • 15ml Whole black peppercorns
  • ½ of the spice mix below
For the Spice blend
  • 45ml Cayenne pepper
  • 5ml Dried sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cracked black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Ground coriander seed
For the coating
  • 2 Cups all-purpose flour
  • 4-6 Eggs, lightly beaten
Other
  • Burger buns
  • Sliced Tomato
  • Lettuce leaves
  • Mayonnaise
Instructions
  1. For the basic brine you need 45g of Prague powder, 45g of salt, 60g sugar, 5ml ground ginger, 6 allspice berries, and 15ml whole black peppercorns.
  2. For the spice blend, combine the cayenne pepper, dried sage, garlic powder, dried oregano, cracked black pepper, dried basil, dried marjoram and dried coriander.
  3. Divide the herb and spice blend in half.
  4. Fill a pot with 3 liters of water and add the Prague powder mixture along with half of the herb and spice blend.
  5. Bring this to a simmer for 10 minutes, stirring every minute then quick chill the brine by floating the pot in a sink of cold water.
  6. Once the brine has cooled, pour enough brine into a large pan to cover the base. (you must use a stainless steel for food grade plastic pan - you can not use aluminum) Place the chicken breasts in the pan in a single layer, then pour in the remaining brine to completely cover the chicken.
  7. Cover the pan and refrigerate this for a full 24 hours.
  8. After the curing time, remove the breast from the brine and pat them dry with a clean dish cloth or kitchen paper.
  9. If the breast are large like these, about 250g each, cut them in half, otherwise use them as is. Fold each piece, or whole breast if they're small, in cling-wrap and tap them down with a meat mallet until they are 10mm or just less than a half inch thick.
  10. To mix the coating, combine the all-purpose flour with the remaining half of spices. You will also need 4 to 6 eggs lightly beaten.
  11. Before coating the chicken, sprinkle some of the seasoned flour over a large platter. This is where the coated chicken will set and the layer of flour prevents the coating from sticking to the plate and getting damaged when it is lifted.
  12. To coat the chicken, dredge each piece in the flour. Dunk the chicken in the egg to wet all of flour. Then back into the flour to get a good solid coating. Transfer the coated chicken to the platter. Repeat with all the remaining chicken then allow the coating to set for 20 minutes before continuing.
  13. While the coating sets, cut and butter the buns. Spread the lid of the bun generously with plain or chilli mayonnaise. Place a generous layer of lettuce and 2 tomato slices on the bottom of each bun.
  14. Half fill a large pan with oil and heat this to 160c or 325f. Fry the chicken for a full 20 minutes turning halfway through. It is advisable to use a deep-frying thermometer to monitor the temperature.
  15. Drain the chicken on kitchen paper and transfer to the buns. Put the lids on the buns and voila.... you have the iconic KFC Zinger.

 

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