Fried Chicken Breasts

Prep20 m
Cook25 m
Ready In55 m

2 cups flour
1 tablespoon dried tarragon
2 tablespoons salt
1 tablespoon ground ginger
2 tablespoons ground black pepper
1 tablespoon dry mustard powder
1 tablespoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon dried oregano
1 egg
1/4 cup milk
8 (6 ounce) skinless, boneless chicken breast halves
1/2 cup vegetable oil

Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. 

Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

http://allrecipes.com/recipe/159972/tender-pan-fried-chicken-breasts/

Roast Chicken Guidelines

1 5-6 lb chicken

425F for 1 hour to 1 hr 15 min (check periodically and tent with foil if necessary) 

How to Grill Sausage and Drumsticks

Drumsticks: 350 (medium heat) on grill for 25-30 min

Sausages (Italian): indirect heat, also about 350, for 25 min

Both drumsticks and sausages can be zapped in microwave for about 1 min (high power; or 2 min low power) before grilling. 

Simple Pan Roasted Chicken Thighs

YIELD: 2 to 4 main course servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

INGREDIENTS
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil


PREPARATION

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

(From Bon Appetite) 

Lemon Mustard Chicken Thighs

Ingredients

1/4 cup whole-grain mustard
3 tablespoons extra-virgin olive oil
Juice of 1 lemon (about 3 tablespoons)
2 teaspoons mixed peppercorns, crushed
2 cloves garlic, grated
salt
1 to 2 tablespoons honey

onion powder to taste

8 skin-on, bone-in chicken thighs (5 to 6 ounces each)

Procedure

Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F.

Whisk 1/4 cup water and all ingredients except chicken in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Marinate for several hours. 

Transfer the chicken to a rimmed baking sheet, skin-side up. Add some of the marinade to the pan. Roast on the upper rack until golden and crisp, 25 minutes.

Reduce remaining marinade in sauce pan to use as sauce when serving. 

(Based on Food Network recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/mustard-chicken-thighs-with-rosemary-potatoes.html?ic1=obinsite#communityReviews) 

Arroz con Pollo

(made this, it's a winner)

http://www.foodnetwork.com/recipes/melissa-darabian/arroz-con-pollo-recipe.html

Arroz con Pollo
Recipe courtesy of Melissa d'Arabian
Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr

Yield:4 servings
Level:Easy
Ingredients

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin (I used whole cumin, probably more like 1-2 tsp)
1/4 teaspoon black pepper 
1/4 teaspoon cayenne pepper (left this out for Ian purposes) 
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed (I used four chicken thighs, would prob reduce to 3 for size of my le creuset) 
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced (I used three peppers, green, red and yellow) 
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce (I used a 1/2 cup of diced tomatoes in juice + a wee bit more juice + three or four squirts of ketchup) 

Directions

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.

Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.

Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.

Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.

Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

Recipe courtesy Melissa d'Arabian

Chicken Breast / Tenders Recipes

Italian Honey Mustard Chicken
30 Minutes to Prepare and Cook

Ingredients

2 boneless skinless chicken breasts (split)
4 Tbsp honey mustard dressing
1 cup Italian Bread Crumbs

Directions

Split chicken breasts down the center. Rub honey mustard all over chicken, than roll in bread crumbs. Bake at 350 for 25 minutes.

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Baked "Fried" Chicken

Ingredients

2 boneless, skinless breasts
1 egg, beaten
2 cups Kellog's Corn Flakes Cereal, crushed
1 tsp salt
1 tsp pepper
garlic powder
onion powder
cayenne
cumin
herbes de province

Directions

Preheat oven to 350 F.

Mix crushed corn flakes with spices.

Cut breasts in half, dip in egg wash and roll in corn flake mix.

Place in a shallow baking pan or flat cookie sheet, and bake until internal temperature reaches at least 165 F, or about 40 minutes.

Serves 4.

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Crispy Chicken Tenders (Rachel Ray)
Yields: 4 servings

Ingredients

1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups breadcrumbs, seasoned or unseasoned
Salt and black pepper

Preparation

Preheat oven to 375°F.

Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.

Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.

Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown. [My notes: Mine needed to bake for 20 minutes.]

[My variations:

- Use a mixture of crushed corn flakes, rice krispies cereal, mashed potato flakes, herbs and spices -- cumin, garlic, onion powder, etc... in place of bread crumbs.
- Marinate tenders in honey mustard dressing with a dash of ground ginger, onion and garlic powder, salt, cayenne and black pepper for several hours prior to baking. Use this dressing to help crumbs adhere, not egg wash.]


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Roast Chicken (Basic)

4.5 to 5 lb chicken
herbs: thyme, rosemary sprigs
salt, pepper
garlic cloves, chopped (6-7)

wash and dry chicken with warm water. allow chicken to warm to near room temperature.

preheat oven to 450.

separate skin from chicken by wiggling fingers / hand under skin, without breaking it. rub salt and pepper under skin, inside cavity of chicken and on top of skin. evenly distribute chopped garlic under skin adn inside cavity. insert sprigs of thyme and rosemary under skin, all over, and place remainder in cavity.

place chicken on roasting rack or rotisserie spits over 1 inch diced vegetables (potatoes, carrots, broccoli, etc...)

Bake at 450 for 20 minutes. reduce oven temp to 400. roast for an additional 40 minutes.

Roast Chicken

My version:

- rub chicken with salt and pepper inside, out
- let sit in fridge overnight or for at least several hours to let the skin dry out; allow meat to warm to room temp on counter for half an hour before cooking
- preheat oven to 450
- cut lemon in half, squeeze half of lemon over chicken skin, place both halves inside cavity
- dice a few cloves of garlic and stuff under skin of chicken
- stuff additional garlic cloves in the cavity
- do not truss chicken, but tuck the wings under
- bake for about 50 minutes for until done; skin will be crisp, meat juicy

Keller's:

My Favorite Simple Roast Chicken
Epicurious | October 2004
by Thomas Keller
Bouchon

yield: Makes 2 to 4 servings

Ingredients
* One 2- to 3-pound farm-raised chicken
* Kosher salt and freshly ground black pepper
* 2 teaspoons minced thyme (optional)
* Unsalted butter
* Dijon mustard

Preparation

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.