ASS KICKIN' CHICKEN
This spicy, savory chicken recipe was inspired by a veal cutlet recipe of similar nature. I like the chicken better.
Provided by wgallant
Categories Savory Pies
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- *Pepato is a mixture of grated parmesan and pepper.
- You can buy Alessi Pepato or prepare your own by grinding 2 tbs red pepper flakes in a coffee or spice grinder and mixing with 1/3 cup grated parmesan cheese.
- Substitute black peppercorns if you do not have red pepper flakes.
- Divide the flour evenly onto two plates.
- To one, add the paprika, to the other add the Pepato (parmesan/pepper mixture.) In a shallow bowl, beat the egg with the hot sauce.
- In a large saute pan, heat the oil over medium heat- do not let it smoke.
- Dip the chicken breasts first in the flour/paprika mix, shake off excess flour, dip in the egg wash, coating both sides thoroughly, then dip in the flour/Pepato mix to cover well.
- When oil is hot, add the chicken breasts.
- Do not overcrowd.
- Cook until the coating is golden brown, about three minutes each side.
- Remove and place on paper towels to drain.
- Serve on a bed of spring greens or romaine lettuce.
Nutrition Facts : Calories 386.4, Fat 16.7, SaturatedFat 2.7, Cholesterol 121.3, Sodium 126.7, Carbohydrate 24.9, Fiber 1.5, Sugar 0.4, Protein 32.3
BIG DADDY'S KICK'N CHICKEN SALAD
Provided by Aaron McCargo Jr.
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix all of the ingredients together until well incorporated and evenly distributed. Assemble the sandwiches by layering the chicken salad, lettuce, and tomato. Serve.
KICKIN' CHICKEN SOUP
I tried this soup at a church dinner and it was awesome. So yummy and healthy too! Really easy to make. My husband loved it too! You can use fajita seasoning in place of taco seasoning.
Provided by Vee-rah
Categories < 60 Mins
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pot sprayed with nonstick spray, cook onions, garlic,seasoning, and spices over medium heat until onions soften, 3 to 5 minutes
- Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes.
- Add the corn and tomatoes, and continue to cook for 5 minutes.
- Add chicken,jalapeno, and lime juice. Stir for 3minutes to thoroughly blend flavors. Simmer for about 20 to 30 minutes.
Nutrition Facts : Calories 137.8, Fat 3.7, SaturatedFat 1, Cholesterol 23.8, Sodium 358.3, Carbohydrate 14.8, Fiber 2.2, Sugar 5.3, Protein 13.7
KEN'S KICKIN' POSOLE
This is my version of the classic dish. Part soup, part stew but always comforting. Garnish with lime wedges, sour cream, and grated cheese on top.
Provided by Ken from CA
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
- Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
- Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 26.7 g, Cholesterol 54.9 mg, Fat 14.6 g, Fiber 5 g, Protein 21 g, SaturatedFat 4.6 g, Sodium 1101.2 mg, Sugar 4.3 g
OVEN-FINISHED KICKIN' CHICKEN
Make and share this Oven-Finished Kickin' Chicken recipe from Food.com.
Provided by Benjamin M.
Categories Chicken Breast
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Pour white wine into a large container with a lid and immerse chicken into wine. Squeeze a freshly cut lemon into the chicken and wine (and add about 2-4oz Dole Orange Pineapple juice if you would choose), Place airtight lid over the container and place it in the fridge).
- Mix together the spices with the following proportions: 35% salt, 10% pepper, 5% Cayenne pepper, 20% Garlic Salt, 15% Crushed Red Pepper, 13% Tony's, and 2% Paprika. Blend evenly together.
- PRODUCE: If you buy them pre-chopped, you will be able to skip most of the prep work.
- Sauté all of your peppers and onions in olive oil until crisp and aromatic.
- As soon as you finish sautéing the produce, remove container with chicken from the fridge and the lid. Add a generous amount of butter on top of the chicken and then empty your freshly sautéed produce into the container, secure the lid, and place back into the refrigerator for about 30 minutes.
- After about 30 minutes in the fridge, Preheat oven to 350, remove container from the fridge. Pull out individual chicken breasts, removing all chopped peppers or onions that are stuck to it, season with the mixed spices and place on a hot pan with olive oil.
- Cook until a nice sear has been achieved on both sides and remove from heat.
- Pour the ingredients in the container (Wine, peppers and onions, etc) into the frying pan and place the frying pan on the middle rack of the oven for 15-20 minutes. (If you are only cooking one 2 breast halves, pour the entire container into the pan, otherwise, pour until the chicken is half immersed).
- After 15-20 minutes in the oven, remove pan and allow chicken to rest for about 5 minutes.
- Pour a portion of the white wine mixture from the pan over the chicken when you plate it for a little extra flavor as well as some of the peppers and onions. Chicken SHOULD be cooked perfectly every time, but ALWAYS check before eating.
Nutrition Facts : Calories 90, Fat 0.7, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 19.5, Fiber 4.9, Sugar 8.1, Protein 3
KICKIN CHICKEN
Adapted this one night to use a basting sauce from a large grinder of Weber Grill Creations Kick'n Chicken Seasoning mix. And it was a huge hit! Citrus and spice VERY NICE!! I will add fresh crushed garlic next time!
Provided by Shawn C
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- season thighs liberally with fine ground seasoning mix and squeeze one lemon half over chicken.
- heat grill to medium.
- squeeze other half of lemon into small bowl and whisk in mustard, oil and spices. should be somewhat thick like a good salad dressing in order to stick to chicken while cooking- if to then whisk in olive oil while drizzling it into bowl until desired thickness.
- taste marinde- should have a strong but not over powering lemon taste. add more spice if you desire.
- grill chicken slowly until almost done and baste with all of sauce on both sides of chicken let cook until done.
- EAT!
Nutrition Facts : Calories 363.4, Fat 28.4, SaturatedFat 7.1, Cholesterol 118.4, Sodium 122.1, Carbohydrate 3, Fiber 1.3, Protein 24.7
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