OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW
Steps:
- For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
- In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
- In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
- Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
- Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
- For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
- For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
- Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
- Serve the chicken with the spicy honey and slaw.
GRILLED BLOODY MARY CHICKEN
I heard this recipe on Nigel Barden's recipe slot on BBC Radio 2's drive time show. He said it was from Charles Campion's Food from Fire - the real barbecue book. I have tweaked the marinade quite a bit - that part was fun, I just kept making Bloody Marys (and tasting them) til I got it perfect! While the directions below are for BBQ grilling, I have made this several times on the cooker grill and it is still delicious. I have also used the marinade with good effect for both pork and beef kebabs.
Provided by mrsfabicons
Categories Chicken
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
- Roll the chicken thighs in the Bloody Mary mixture, seal in a zip-loc bag & leave in the refrigerator overnight (if pushed for time, a 4hr soak is the minimum).
- If cooking outdoors - Grill the chicken pieces over a gentle barbecue - that point when the coals go very grey & the flames are just a memory is perfect.Start the meat with the skin-side down & leave for about 5-8 mins, then turn & keep a watchful eye in case they burn. They will take a further 8-10 minutes.
- Of if cooking indoors - Preheat grill to high, line pan with foil and cook thighs on a rack for 8-10 minutes per side, starting with skin side down.
- Test if it is cooked by cutting a thigh in half; there should be no sign of pink.
- Rest the meat for 5 mins somewhere warm before eating.
- You can make your own red sauce by boiling the remaining marinade in a saucepan and reducing until syrupy. Adjust the seasoning & add a dollop of honey. Excellent served with steamed rice and green salad.
BLOODY MARY CHICKEN
Make and share this Bloody Mary Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 8h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute the chicken breasts in 2 tablespoons of the butter.
- When golden brown, remove them to the crockpot.
- Add the rest of the butter to the skillet and saute the onions and cook them until tender.
- Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, steak sauce, celery, and the Bloody Mary Mix.
- When heated through, pour the sauce over the chicken breasts in the crockpot.
- Cover and cook on LOW for 8 hours.
- Serve Chicken and sauce over hot cooked noodles.
SLOW COOKER BLOODY MARY CHICKEN
Make and share this Slow Cooker Bloody Mary Chicken recipe from Food.com.
Provided by lauralie41
Categories Chicken Breast
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker.
- Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.
Nutrition Facts : Calories 285.6, Fat 6.2, SaturatedFat 1.4, Cholesterol 151, Sodium 295.7, Carbohydrate 3.8, Fiber 1, Sugar 1.8, Protein 50.6
BLOODY MARY CHICKEN WITH A KICK
This is a slow cooker recipe that is incredibly easy to throw together. The taste and moistness of the chicken is delectable!! 'Bon appetite.'
Provided by marlaina
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken breasts into a slow cooker.
- Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 529.5 calories, Carbohydrate 23.3 g, Cholesterol 79.5 mg, Fat 34.3 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 6.3 g, Sodium 1969.9 mg, Sugar 16.1 g
SPICY CAJUN BLOODY MARY MIX
I made gallons and gallons of this stuff during Mardi Gras in the French Quarter this year. It's delightfully spicy and flavorful without being over powered with heat.
Provided by graniteangel
Categories Beverages
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a pitcher or jug of some sort until the creole seasoning is completely dissolved. I like to use an empty gallon jug or something with a top so I can shake all the ingredients together. You can use right away, but I prefer to let it sit in the fridge and "mingle" for a few hours.
- When making drinks with the mix try rimming your glasses with creole seasoning. Pickled green beans, pickled okra, lemon, lime and of course an olive make for a wonderfully garnished spicy cajun mary.
- You can always add more or less creole seasoning and tabasco to taste.
- Make sure to have extra tomato juice on hand to "dilute" to people's personal taste preference. I sometimes had to add half mix and half juice for my customers who couldn't handle the heat.
Nutrition Facts : Calories 46.2, Fat 0.2, Sodium 685.6, Carbohydrate 11.5, Fiber 1, Sugar 9, Protein 1.9
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- Preheat oven to 425 degrees F. Place a large piece of parchment paper on the rimmed baking sheet (10x15x1") and brush butter over top (there will be a little extra butter, but you need it to crisp up the coating!)
- *NOTE: If you're working with fresh chicken breasts, you will want to soak them for 15-30 minutes in milk or buttermilk before coating. This will help the coating to stick. I use frozen, thawed chicken breasts so they are already very moist on the outside.
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