Triple Spice Chicken Recipes

TRIPLE DIPPED FRIED CHICKEN

Steps:

• In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
• Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
• Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

TRIPLE CITRUS CHICKEN BREASTS

Steps:

• Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self sealing plastic bag.
• In a medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar.
• Pour into bag, over chicken. Close bag securely and turn to distribute marinade.
• Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
• Remove chicken from bag. Shake excess marinade into bag and reserve.
• In large, heavy, nonstick skillet over high heat, warm oil.
• Saute chicken until browned, about 2 to 3 minutes per side.
• Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side.
• Transfer to serving platter and cover to keep warm.
• Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits.
• Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced.
• Stir in cream; cook for another minute. Pour hot sauce over chicken breasts.
• Garnish with slices of lime, lemon or orange. Serve with rice or couscous, a green salad or vegetable and sliced mangoes for dessert.

TRIPLE SPICE CHICKEN

Steps:

• Cut the breasts from the side, like as if you're butterflying them only you completely cut them through.
• In a medium size bowl, combine the rest of the ingredients thoroughly. Using tongs, dredge the chicken with the spices.
• On a baking sheet lined with parchment paper, place the spiced-up chickens and wrap the entire pan with plastic wrap.
• Place it in the refrigerator and let it set for a minimum of 30 minutes Remember, the longer the chicken is in the cooler the more intense the taste is going to be.
• Take the chicken breasts out after a good amount of time in the cooler.
• On a preheated and oiled grill, cook both sides of the chicken until internal temperature reaches 160 degrees Fahrenheit.
• Let it rest for approximately 5 minutes The carry-on cooking will reach it up to the safe temperature of 165 degrees Fahrenheit without losing much moisture.
• OPTIONAL: Serve with a tall glass of milk, bread, or a small dish of ice cream just in case it's too much to handle.