Fire Department Chicken Recipes

FIRECRACKER CHICKEN

Steps:

• Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
• Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
• In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
• I stirred the chicken every 15 minutes so that it coated them in the sauce.

FIREMEN'S FIELD DAY BARBECUE CHICKEN

Steps:

• In a large bowl, whisk together oil, apple cider vinegar, salt, poultry seasoning and egg.
• Place leg quarters in large dutch oven. Pour marinade over chicken.
• Refrigerate at least 24 hours.
• When ready to cook, remove chicken from refrigerator. Keep in the dutch oven and just place on your stove top. Bring to a boil over medium high heat. Turn heat down to medium and continue cooking for 10 minutes.
• Remove from heat. Let sit for 10 minutes to cool. Meanwhile, pre-heat your grill for the final cook.
• When grill is hot, remove chicken from marinade and discard marinade. Place chicken on grate. Cook for about 10 minutes on each side until chicken is no longer pink inside.

FIRE DEPARTMENT CHICKEN

Steps:

• Combine all ingredients, except chicken, and bring to boil.
• Use this as a mop/spray.
• Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.
• Cook chicken until 160º in breast or 180º in thigh.

FIREMAN'S CHICKEN

Steps:

• Combine first 4 ingredients then add vinegar to mix.
• Use to baste chicken while you are grilling. or baking. It's delicious either way.

RING OF FIRE GRILLED CHICKEN

Steps:

• Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard.
• Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.
• Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.
• Pat the chicken with paper towels until very dry. Do not rinse.
• Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.
• Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
• Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
• Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.
• After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F.
• Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately

"CALL THE FIRE DEPARTMENT" HOT WINGS

Steps:

• In a bowl, combine flour, cayenne pepper, paprika, salt and pepper; mix.
• Rinse off wings and coat in flour mixture.
• Spray a large baking sheet with non-stick cooking spray and place wings on baking sheet.
• Preheat oven to 375°F.
• Bake wings for 40 minutes, turning once 1/2 way through cooking.
• While wings are baking, combine butter, Frank's hot sauce, and Tabasco in a plastic bowl with lid.
• Once wings are finished baking, place 8-10 wings in the bowl.
• Cover and shake to coat.
• Serve with Ranch Dressing!

FIREHOUSE CHICKEN STEW

Steps:

• In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper.
• Add the chicken, and toss well to evenly coat.
• Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot.
• Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes.
• Using a slotted spoon, transfer chicken to a large bowl.
• Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
• Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper.
• Cook, stirring frequently, until softened, about 8 minutes.
• Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon.
• Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil.
• Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
• In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth.
• Stir mixture into the stew and return to a simmer.
• Cook until very thick, 2 to 3 minutes. Re-season with salt and pepper.
• Stir in the parsley and lemon juice.
• Serve with a dash of hot sauce, if desired.