Showing posts with label fried chicken. Show all posts
Showing posts with label fried chicken. Show all posts

Sunday, September 6, 2015

Spring chicken roast


Never-fail recipe for cooking chicken breasts with the bone still on. It's cheaper than buying boneless, in my opinion tastier, and just as quick and easy! And if you prefer, You can leave the skin on the breasts, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier.
Try this recipe ... it's delicious--subtly flavoured and nourishing with lots of fresh herbs...along with this chicken roast ,keeping with the spring theme,you can serve some stir fried half a dozen diced new potatoes with the peas,coloured bell pepper and cauliflower.


Ingredients for the chicken roast:
  1. 3-Chikcen breast halves 
  2. Butter for Roasting
Ingredients For the herb paste:
  1. 1 bunch spring onion ( 3-4) (only the green part), chopped
  2. 3 springs of mint  leaves, chopped
  3. 1/4 cup Coriander leaves/cilantro ,chopped
  4. 10 cloves garlic, peels and crushed
  5. 10 cashew nuts
  6. 150 ml extra virgin olive oil or any vegetable oil
  7.  Salt to Taste
  8. 2tsp Lemon juice
  9. 5 Green chillies (optional)
  10. 1tsp pepper powder
Method:
  1. Heat a frying pan over medium heat and toast cashew nuts lightly for 2 minutes.
  2. Place all the ingredients in a food processor and blend to a purée (don’t over blend).
  3. Either use immediately or store in a jar in the fridge.
  4. Wash and pat the chicken dry..
  5. Smear the paste all over the meat.
  6. Rub it nicely and refrigerate overnight.
  7. Heat the cast-iron or heavy nonstick skillet over high heat until hot but not smoking.add the butter and when the butter is foaming, Place the chicken breasts in skillet and cook  for 2 minutes.
  8.  Reduce heat to medium-high; continue cooking, occasionally rearranging chicken breasts and flip the pieces so to evenly roast on both the sides, roast until fat renders and golden brown, about 12 minutes.
  9. Serve hot with stir fried veggies.
Tip-- Use apple cider vinegar to deglaze the pan you used on the stove to make sauce! just pour in cider vinegar till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

    FREEZE NOTE:
    Cook and cool the chicken as above, then freeze in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.


Tuesday, March 25, 2014

Crispy Buttermilk-herb fried chicken

buttermilk fried chicken


buttermilk fried chicken

Marinated in seasoned buttermilk and pan-fried to crispycrunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)

Ingredients:


  1. Skinless[skin out] chicken breast halves -2
  2. Skinless[skin out] chicken thighs-2
  3. Skinless[skin out] chicken drumsticks-2
  4. Chicken wings-2
  5. 1 1/2 cups- buttermilk
  6. 2- eggs
  7. 3/4 cup-All-purpose flour
  8. 3/4 cup- Fresh Bread crumbs
  9. 2-Garlic cloves, minced
  10. 1 tsp-Thyme 
  11. 1 tbsp-Dry basil
  12. 3tsp Chilly powder
  13. 1 tsp. paprika
  14. 1 tsp. salt
  15. 1/2 tsp-Freshly ground pepper
  16. Oil for deep frying
  17. 2 Tbs-Chopped fresh flat-leaf parsley or spring onions



Directions:

  • Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
  • In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
  • Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. 
  • In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. . 
  • Arrange all the pieces on a serving platter and serve warm or at the room temperature, garnished with the chopped spring onions or parsley 
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