Worcestershire Chicken Recipes

SUMMERTIME FRIED CHICKEN DINNER

Steps:

• For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
• Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
• Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
• Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
• Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
• Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
• For the coleslaw: Whisk together the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard and celery salt in a medium bowl. Add the coleslaw mix and toss to coat. Season with 1/4 teaspoon salt and several grinds of pepper. Cover and refrigerate for 30 minutes. Taste and add additional salt and pepper as needed before serving.
• Serve the chicken hot or at room temperature with the coleslaw, potato rolls and pickles on the side.

MY FAVORITE GRILLED CHICKEN EVER

Steps:

• Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
• Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
• Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

WORCESTERSHIRE CHICKEN

Steps:

• Pat chicken dry and place between 2 sheets of plastic wrap.
• With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
• In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
• Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
• Transfer chicken with tongs to a platter.
• Simmer sauce until reduced to about 1/4 cup.
• Add lemon juice and salt and pepper to taste.
• Pour sauce over chicken.

EASY CHICKEN STEW

Steps:

• Mix flour, salt and pepper together.
• Add the chicken and coat each piece in the flour mixture. In a large Dutch oven, deep pan or pot set over medium heat, add a splash of olive oil.
• Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
• Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
• Add the garlic and cook for another 30 seconds.
• Add a tablespoon of flour and stir into the vegetables.
• Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
• Add the thyme, bay leaf and Worcestershire sauce. Season with salt and pepper.
• Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
• Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.

DELICIOUS BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.

LEMON & WORCESTERSHIRE MARINADE FOR CHICKEN

Steps:

• Combine marinade ingredients; marinate chicken at least half a day; fish for a couple of hours.
• Bake, grill or broil as you wish.

SAUTEED WORCESTERSHIRE CHICKEN

Steps:

• Pat chicken dry and place between 2 sheets of plastic wrap. With a meat pounder flatten chicken lightly to about 1/2-inch thickness and season with salt and pepper.
• In a large non-stick skillet heat oil over moderate heat and cook chicken, skin sides down, 6 minutes on each side. Add garlic, Worcestershire sauce, vinegar, broth, and oregano and simmer until chicken is cooked through, about 4 minutes. Transfer chicken with tongs to a platter and simmer sauce until reduced to about 1/4 cup. Add lemon juice and salt and pepper to taste.
• Pour sauce over chicken.