Ryans Chicken Recipes

RYAN'S CHICKEN

Steps:

• Lightly season the chicken cutlets on both sides with salt and pepper.
• In a low bowl, beat eggs to make an egg wash. Place your seasoned breadcrumbs in a second low bowl.
• In a non-stick skillet with lid, melt butter and olive oil over high heat.
• Dunk chicken pieces in egg wash, then breadcrumbs, making sure the pieces are evenly and thoroughly coated with crumbs.
• Add chicken to hot butter/oil and cook until bottom is nicely browned (3-4 minutes). Turn down heat to medium-low and flip chicken over. Cover with lid, and cook until bottom of chicken is nicely browned (3-4 minutes).
• Serve immediately.

RYAN'S EASY ROASTED CHICKEN

Steps:

• Preheat oven to 450℉.
• Place chicken on a tray with a wire rack, and evenly coat all sides with the salt.
• Stuff the inside with the onion, garlic, lemon, and rosemary. If there are parts inside (giblets, neck or liver) remove them before stuffing, they may be reserved for stock if you make it.
• Using your index finger separate the skin over each breast from the meat, then add 2 pats of the butter per side.
• Fold the wings under the breast, by tucking the tips under the front neck area.
• Top the chicken with the paprika, thyme, and pepper.
• Tie the legs together with a bit of butcher twine.
• Place in the oven and bake for 20 minutes before lowering the temperature to 350℉.
• Cook for an additional 25-30 minutes, or until the internal temperature has reached 165℉.
• Remove from oven and let rest for about 10 minutes before carving and serving.

COPYCAT CHICKEN BRYAN

Steps:

• Heat 2 tablespoons butter over medium heat in a large skillet. Cook and stir garlic and onion in the hot oil until tender, 3 to 4 minutes. Stir in wine and lemon juice, increase heat to medium-high, and simmer to reduce by 1/2, about 10 minutes. Reduce heat to low and stir in cold butter, 1 slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat and set aside.
• Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill until no longer pink in the center, 15 to 20 minutes. Place equal amounts of goat cheese on top of each chicken breast in the last few minutes of cooking. Spoon sun-dried tomato sauce over chicken.

PASTOR RYAN'S HERB-ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees while you pick the herbs from their stems. Chop the herbs and add them, along with the salt and pepper, to the canola oil; stir.
• Before applying the herb mixture to the outside of the chicken, take out the bag of giblets and discard them (if there is one), and fill the cavity of the bird with the aromatics. You won't be eating these items, so you can just give them a rough chop / slice / mash.
• Stuff the aromatics into the nether regions of the chicken. No need to tie the bird, but if the legs are sticking out far (which can cause them to overly-brown), you can put a slice in the skin, and stick the leg into that.
• It's important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to ensure a nice crust on your chicken once it's finished.
• Rub the chicken down with your canola-herb-salt-pepper mix.
• Slide your herb-coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
• The chicken is done when juices between the breast and leg run clear, and an instant-read thermometer inserted deep into the thigh reads 155 degrees F (I found 1 hour and 5 minutes at 450 degrees F worked perfectly for me in my conventional oven).
• Once the chickens have roasted, take them out and let them rest for 10-15 minutes before carving.
• Serve over pasta, or with any sides.