Category: Chicken Recipes

June 12, 2014 Chicken Recipes, Main Courses, Poutry, Sandwiches

The King’s Chicken Burger

The King's Chicken Burger. Crispy deep-fried deboned chicken thigh burger recipe by Whats4Chow.com


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The King's Chicken Burger
Author: 
Recipe type: Burgers / Fast Foods
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The King's Chicken Burger is a succulent feast of deep-fried deboned chicken thigh, with cheese spread, crispy lettuce, tomato and pickled gherkin. This burger is truly fit for kings.
Ingredients
  • 2 Sesame seed burger buns
  • 2 Medium size chicken thighs
  • Lettuce, cherry tomatoes, gherkins, cheese whiz / cheese spread, mayonnaise
  • ½ Cup Tapioca flour
  • 2 Eggs, lightly beaten
  • ½ Cup finely crushed corn flakes mixed with ½ cup all purpose flour
  • Oil for frying
Instructions
  1. Debone the chicken thighs (please view the video)
  2. Drench the thighs in the tapioca flour, then the egg, followed by the corn flake mixture.
  3. Transfer these to a plate and allow the coating to set for 20 minutes.
  4. While the coating sets, toast the buns. Give the bottom half of the buns a good spread of cheese whiz, then top with lettuce and tomato slices.
  5. Season to taste.
  6. Half-fill your pan with oil and heat to 180c or 350f. Carefully slide the breasts into the oil and fry for 4 minutes per side.
  7. Transfer the breasts to the buns, top with a scoop of your favorite mayonnaise and slices of pickled gherkin.
  8. Serve with accompaniments of your choice.

 

June 9, 2014 Chicken Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Poutry

Chicken Schnitzel la Med

Chicken Schnitzel la Med. Schnitzel topped with herbed ricotta, peppers, olives and tomatoes


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Chicken Schnitzel la Med
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken schnitzel is a standard dish served across the globe. This recipe takes chicken schnitzel to new heights, with a more flavorful crispier coating, and a Mediterranenan salsa combination of peppers, olives and ricotta cheese.
Ingredients
  • 2 Boneless, skinless chicken breasts
  • ½ Cup tapioca flour (can substitute cornflour)
  • 2 Eggs lightly beaten
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Green pepper, diced
  • ½ Red pepper, diced
  • ½ Yellow pepper, dised
  • 12 Calamata olives, pitted
  • 6 x Cherry tomatoes
  • 6 x Herbed ricotta balls, or herbed feta cut into cubes
  • 2 x 50g Butter
Instructions
  1. Roll out 40cm / 16 inches of cling-wrap. Place one of the breasts in the center, fold the plastic over.
  2. Using your meat mallet, tap the breasts down until they are 6mm (1/4 inch) thick.
  3. Drench the breasts in the tapioca flour, followed by the egg, then the cornflake mixture.
  4. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  5. While the coating sets, heat your pan over medium high heat, add half of the butter and fry the peppers for 5 minutes.
  6. Add the olives and tomatoes to the pan and fry for a further 5 minutes.
  7. Add the Ricotta or Feta to the pan and fry for another 2 minutes. Scoop the salsa from the pan leaving as much butter behind as possible.
  8. Add the other half of the butter to the pan and carefully slide the schnitzels into the pan.
  9. Fry the schnitzels for 3 minutes per side, then another minute on each side. Transfer the schnitzels to serving platters.
  10. Return the salsa to the pan pan, fry briefly to re-heat, then spoon the salsa over the schnitzels and serve immediately.

 

 

June 7, 2014 Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Middle East, Poutry, Snack Food, Starters

Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.


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Moroccan Chicken Sundowners
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
Ingredients
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
Instructions
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.

 

May 27, 2014 Chicken Recipes, Chinese Recipes, Main Courses, Poutry, Sauce Recipes

Sweet & Sour Chicken

Sweet and Sour Chicken. Simply the Best Sweet & Sour Chicken ever, brought to you by Whats4Chow.com


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Sweet & Sour Chicken
Author: 
Recipe type: Chicken Stirfry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Sweet and Sour Chicken is a classic of Chinese cuisine, served in almost every country of the world. This is not the overly-sweet gooey mess that is served by most take-out places.... this is the real deal!
Ingredients
Chicken and marinade
  • 600g Chicken breast, cut across the grain into 2-3mm slivers
  • 3 Tbs Tapioca flour
  • 50ml Light soy sauce
  • 30ml oil
For the sauce
  • ½ Green pepper cut into cubes
  • ½ Red pepper cut into cubes
  • ½ Yellow pepper cut into cubes
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Ginger, finely chopped
  • 60ml Wine vinegar
  • 60ml Tomato sauce
  • 60ml Sugar
  • 10ml Light soy sauce
  • 1 Tbs Tapioca flour
  • 180ml Water
  • 5 ml Roasted sesame oil
Instructions
To marinate the chicken
  1. Cut the chicken across the grain into 2-3mm slices.
  2. Place the chicken in a bowl, add the 3 Tbs tapioca and 50ml soy sauce, and mix this thoroughly.
  3. Allow this to marinate in your refrigerator for 2 hours.
  4. Remove from the refrigerator and stir in the 30ml oil until well combined.
For the sauce
  1. Finely chop the garlic and ginger, and chop the peppers into cubes.
  2. In a mixing jug, combine the wine vinegar, tomato sauce, sugar, soy sauce, tapioca flour and water. Mix until well combined.
To Cook
  1. Heat your wok over high heat, add a tablespoon of oil and fry the peppers for 2-3 minutes until just browned on the edges. Remove from the wok.
  2. Add another tablespoon of oil and stirfry ⅓ of the chicken for 2-3 minutes until it has taken on a good color. Remove this from the wok and repeat twice more with the remaining chicken.
  3. Add the garlic and ginger to the wok and fry for about 20-30 seconds until fragrant.
  4. Pour in the liquid from the jug, bring this to a boil and stir for a minute or 2 until it starts to thicken.
  5. Return the chicken and the peppers to the wok and stir until the sauce has thickened completely and everything in the pan is well coated.
  6. Stir in the roasted sesame oil.
  7. Remove the wok from the heat and serve.

 

May 25, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Thai Recipes

Thai Sticky Chicken Wings

Thai Sticky Chicken Wings. Easy to make Thai-style Sticky Chicken Wings. Sticky Barbecue Chicken Wings.


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Thai Sticky Chicken Wings
Author: 
Recipe type: Chicken / Poultry
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
These Thai Sticky Chicken Wings are quick and easy to make. Sporting all the flavors of the East, these wings are perfect as a starter, snack, or main course.
Ingredients
  • 900g / 2lb Chicken wings
For the Marinade
  • 250ml Light soy sauce
  • 2Tbs Fresh ginger, finely chopped
  • 2Tbs Coriander leaf, finely chopped
  • 2Tbs Fresh garlic, finely chopped
  • 2Tbs Chilli sauce
  • Juice of half a lemon
For Cooking
  • 4Tbs / 60g Butter
  • ½ Cup honey
Instructions
  1. Cut the wing tips from the wings and discard. Cut through the center joint of each wing.
  2. Place the wings in a large mixing bowl and add all of the marinade ingredients. Mix this until everything is well coated, and allow the chicken to marinade for 2 hours in your refrigerator.
  3. Remove the wings from the refrigerator and drain of the liquids by straining in a colander.
  4. Heat your wok over high heat, add the butter and all of the wings. Stir this briefly until the garlic and ginger are fragrant, then add the honey.
  5. Bring the wok back to a boil and fry for 10 minutes, stirring every minute for the first 7 minutes, then continuously for the remaining 3 minutes.
  6. The wings will be glossy and well coated with a thick sticky glaze.
  7. Transfer the wings to serving platters and serve immediately.

 

May 24, 2014 Chicken Recipes, Main Courses, Poutry

Deep-Fried Chicken Roulade

Deepfried Chicken Roulade. Rolled, stuffed chicken quarter, crispy deep-fried to perfection!


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Deep-Fried Chicken Roulade
Author: 
Recipe type: Poultry / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These deep-fried chicken roulades are absolutely brilliant! You will need 2 deboned chicken quarters, and you can find out how to debone the quarters yourself by visiting this link - http://www.youtube.com/watch?v=P2L9ZFel4uo
Ingredients
  • ¼ Red pepper, cut into thick strips
  • ¼ Green pepper, cut into thick strips
  • ¼ Yellow pepper, cut into thick strips
  • 60g Mature cheddar cheese
  • Greens of 4 large spring onions
  • 2 Deboned chicken quarters (to see how to debone a chicken quarter, click here)
  • 1 Cup all purpose flour
  • Oil for frying
  • 15ml Butter for frying
Instructions
  1. Heat a small pan over medium high heat and fry the peppers for 8-10 minutes until the peppers are tender and charred.
  2. Place the spring onion greens in a large pan and cover them with boiling water.
  3. Carefully squeeze out any water trapped in the onion greens, then tear the leaves in half length-ways.
  4. Lie one of the deboned chicken quarters on the work surface, skin-side down.
  5. Spread half of the cheese over the center of the chicken, followed by a few strips of the peppers.
  6. Roll the chicken quarter up by bringing the top down, and the bottom up over the top. Secure this in place with a skewer or toothpick.
  7. Slide a length of the spring onion green under the center of the chicken roll and tie securely.
  8. Repeat this with another 4 or 5 strips of onion, until the roll is totally secure. Remove the skewer.
  9. Repeat with the second chicken quarter,
  10. Drench the chicken quarters in the flour. Transfer them to the egg and roll them to get a good coating of egg.
  11. Put the rolls back into the flour, making sure they get a good coating all over, including the ends.
  12. Half-fill your pan with oil and heat to 170c or 325f. Using a large spatula, egg lifter of grill scraper, gently slide the roulades into the oil, one by one.
  13. Fry the roulades for 20 minutes, turning every 2 minutes.
  14. Remove the roulades from the pan, drain on kitchen paper, then slice into medallions and serve.

 

Chicken Recipes, Instructional Techniques, Main Courses, Poutry

Simple Spatchcock Chicken Roast

Simple Spatchcock Chicken Roast. How to spatchcock and roast a chicken. How to cut a roast chicken.


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Simple Spatchcock Chicken Roast
Author: 
Recipe type: Poultry / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This quick demonstration will show you the correct way to spatchcock a chicken. Included in the demonstration is how to cut the chicken for serving once it has been roasted. A spatchcocked chicken cooks more evenly, browns more evenly and cooks quicker than a whole chicken.
Ingredients
  • 1 x 1.8kg / 4lb chicken
  • 50ml Melted butter
  • Salt and pepper to season
Instructions
  1. Please view the video for instructions

 

May 13, 2014 Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food

Lemon & Garlic Deep-Fried Chicken Wings

Lemon & Garlic Deep-Fried Chicken Wings. How to make perfectly crispy deep-fried buffalo wings!


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Lemon & Garlic Deep-Fried Chicken Wings
Author: 
Recipe type: Chicken
Cuisine: American
 
These lemon & garlic deep-fried chicken wings are so good everyone will want more! Deep-fried buffalo wings have been all the craze for as long as I can remember - learn to make these crispy, tasty deep-fried wings with our simple step-by-step recipe.
Ingredients
For the Marinade
  • 1 Tbs Salt
  • ½ Tbs Sugar
  • ½ Tbs Lemon Pepper
  • 1 Tbs Garlic powder
  • 2 Lemons, zest only, finely grated
  • Juice of 2 lemons
Other
  • 24 Chicken wings
  • 4-5 Large eggs, lightly beaten
  • 300g All-purpose flour
  • Oil for frying
Instructions
To marinade the wings
  1. Combine all of the marinade ingredients in a jug and mix until totally combined and the salt and sugar have dissolved.
  2. Cut the tips off of the chicken wings and discard. Cut through the center joint of each wing.
  3. Place the wings in a large tray and pout the marinade ingredients over the wings. Using your hands, massage the marinade into the wings thoroughly.
  4. Allow the wings to marinate in your refrigerator for at least 8 hours - 18 to 24 hours is preferable.
To coat the wings
  1. Working with a few wings at a time, dredge the wings in the flour, then dip them in the egg.
  2. Dredge the wings in the flour a second time, place them on a large flat platter and allow the coating to set for 20 minutes.
To deep-fry
  1. Half fill your pan with oil. Heat the oil to 180c / 350f and deepfry the wings for 5 minutes per side. Remove the wings from the pan and drain on kitchen paper. Keep these warm while you continue with the remaining batches of wings.

 

April 10, 2014 Chicken Recipes, French Recipes, Main Courses, Poutry

Chicken with Forty Cloves of Garlic

Chicken with Forty Cloves of Garlic. Garlic Roast Chicken.


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Chicken with Forty Cloves of Garlic
Author: 
Recipe type: Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Chicken with 40 Cloves of Garlic is undoubtedly one the most aromatic and flavorful chicken dishes. This classic French recipe is so good that you'll want it again and again.
Ingredients
  • 2 Celery stalks including leaves, roughly chopped
  • 4 Rosemary sprigs
  • 4 Thyme sprigs
  • 1 x 1.6kg Chicken
  • 40 Garlic cloves, unpeeled
  • Olive oil
  • 1 Carrot, roughly chopped
  • 1 Medium onion, cut into eighths
  • 250ml White wine
Instructions
  1. Cut any excess skin from the kneck and cavity of the chicken.
  2. Insert half of the celery, half of the herbs, and 6 cloves of garlic into the cavity of the chicken
  3. Do not truss the chicken
  4. Rub the chicken with olive oil and season it liberally with salt and pepper
  5. Line the bottom of your casserole or dutch oven with the other half of the celery, the carrot, the onion and 10 cloves of garlic
  6. Place the chicken on top of the vegetables
  7. Scatter the remaining garlic and herbs around the chicken
  8. Pour in the wine, and drizzle the chicken with a little olive oil
  9. Cover the casserole with the lid and roast in a pre-heated oven at 200c or 400f for 80 minutes
  10. Remove from the oven. Carefully transfer the chicken to a carving board and cut it into portions
  11. Strain the juices through a sieve. Heat a pan over medium hot heat and boil the juices until it reduces to the consistency of a gravy
  12. Remove the garlic cloves from the sieve. Arrange the chicken pieces on a large platter and scatter the garlic cloves over the chicken
  13. Pour the gravy over the platter and serve immediately

 

March 16, 2014 Chicken Recipes, French Recipes, Poutry, Starters

Traditional French Chicken Liver Paté


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Traditional French Chicken Liver Pate'
Author: 
Recipe type: Starters / entres / pate'
Cuisine: French
 
This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
Ingredients
  • 500g Chicken livers
  • 80ml Brandy
  • 90g Unsalted butter
  • 1 Onion, finely chopped
  • 1 Garlic clove, finely chopped
  • 1 Tsp Fresh chopped thyme
  • 60ml Cream
Instructions
Preparation
  1. Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
  2. Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
  3. Chop the onion, garlic and thyme.
  4. Measure out the butter in 2 lots of 45g
  5. Measure out the cream
To cook the livers
  1. Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
  2. Drain the livers retaining the brandy
  3. Add the livers and the thyme to the pan and simmer for a further 5 minutes
  4. Pour in the reserved brandy and continue simmering for another 2 minutes
  5. Remove the pan from the heat and allow to cool for 5 minutes
  6. Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
  7. Add the butter and blend again until the butter is incorporated and the mixture is smooth
  8. Pour in the cream and stir it by hand until totally incorporated
  9. Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
  10. If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.

 

March 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry, Sauce Recipes, Starters, Thai Recipes

Thai Chicken Satay

Learn how to make Thai Chicken Satay


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Thai Chicken Satay
Author: 
Recipe type: Main
Cuisine: Thai
Serves: 4-6
 
Succulent spicy chicken skewers grilled to perfection. This chicken satay recipe takes the mystery out of making this awesome dish.
Ingredients
  • 1kg Chicken, cut into 1 inch cubes (preferably deboned leg and thigh meat)
For the Marinade
  • 3 Spring onions
  • 4 Cloves garlic
  • ½ Cup coriander leaves
  • 1 Inch (2½cm) Ginger root, peeled and sliced
  • 1 Tbs Ground coriander
  • 1 Tbs Ground cumin
  • 1 Tbs Ground turmeric
  • 2 Tbs light soy sauce
  • 4 Tbs vegetable oil (NOT Olive oil)
  • 2 Tbs Sugar
  • 1 Tsp Salt
For the Sauce
  • 1 Cloves garlic
  • 2 spring onions
  • 4 Inch (10cm) Stalk lemon grass, white part only
  • ½ Tbs Chilli sauce
  • 80g Roasted peanuts
  • 200ml Coconut cream
  • 2 Tsp Sugar
Instructions
  1. Place the chicken cubes in a flat pan / roasting pan
  2. Liquidize all of the marinade ingredients together and pour them over the chicken
  3. Allow the chicken to marinate for 5-24 hours
  4. Liquidize all of the sauce ingredients together
  5. Thread the chicken pieces onto 4 inch (10cm) skewers
  6. Heat your ribbed barbecue skillet to medium heat and grill the skewers for 6 minutes per side
  7. Spoon half of the sauce over the skewers and continue to grill for another 6 minutes
  8. Turn the skewers, spoon the other half of the sauce over the skewers and grill for a further 6 minutes
  9. Turn one last time, grill for 6 minutes, remove from the grill and serve

 

February 15, 2014 Chicken Recipes, Main Courses, Mexican Recipes, Poutry

Cheesy Chicken Chimichangas

Learn how to make cheesy chicken chimichangas


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Cheesy Chicken Chimichangas
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chimichangas are pockets of food pleasure. Filled with a variety of different fillings, this recipe is for spicy, cheesy chicken chimichangas.
Ingredients
  • 4 Deboned, skinless chicken breasts
  • 2 Jalapeño chillies, deseeded and finely chopped
  • 2 Medium onions finely chopped
  • 4 Garlic cloves finely chopped
  • 4 Tsp of basic Mexican spice mix
  • 125ml (½ cup) Sour cream
  • 100g Monterey Jack cheese (or strong cheddar)
  • Salt and pepper to taste
  • 12 x 20cm tortillas
Instructions
To Make the Filling
  1. Finely chop the chillies, onion and garlic
  2. Thinly slice the chicken breasts across the grain in 2mm slices
  3. Place the chicken breast into a bowl and mix in the Mexican spice mix thoroughly
  4. Allow the chicken to stand for 15 minutes
  5. Heat your pan or wok until smoking hot. Add the chillies, onion and garlic and stir-fry until the onion is translucent and starting to take on color
  6. Move the onion mix to the side of the pan / wok and add the chicken to the denter of the pan / wok
  7. Stir-fry the chicken until almost done and combine it with the onion. Stir in the sour cream
  8. Remove from the heat and stir in the cheese
To Assemble and Cook the Chimichangas
  1. Lay a tortilla on the work surface. Spoon about 2 tablespoons of the filling into the center of the tortilla.
  2. Fold in the sides of the tortilla, then the bottom, and the top, to enclose the filling
  3. Repeat with the remaining tortillas
  4. Spread a large dollop of butter on the folded side of each tortilla
  5. Heat your pan and fry the parcels butter-side-down until golden and crisp, before turning over and frying the other side
  6. Serve the chimichangas hot with sour cream topping and classic tomato salsa

 

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