Chicken Souvlaki

Chicken Souvlaki with Tzatziki Sauce & Greek Salad

Chicken-Souvlaki-Banner

Chicken Souvlaki with Tzatziki Sauce & Greek Salad

High cal Calories 967kcal

High fat Total Fat 45g

High sat-fat Saturated Fat 14g

High chol Cholesterol 192mg

High sodium Sodium 2912mg

High carbs Total Carbohydrate 72g

Serving size 804g Calories from fat 402kcal Fiber 6g Protein 69g Sugar 9g
4 servings

Ingredients

  • For the Chicken
  • 5 tablespoons fresh juice from about 3 lemons
  • 4 tablespoons vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh oregano leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds skinless boneless chicken breast, cut into 1inch pieces
  • 4 medium cloves garlic, grated (about 4 teaspoons)
  • For the Tzatziki Sauce
  • 1 medium cucumber, peeled, seeded, cut into 1/4inch cubes
  • 1/2 teaspoon salt
  • 1 medium clove garlic, grated (about 1 teaspoon)
  • 1 cup greek yogurt (see note above)
  • 1 tablespoon chopped fresh dill
  • For the Salad
  • 2 tablespoons olive oil
  • 6 small tomatoes, cut into wedges
  • 2 small red onions, sliced thin
  • 1 medium cucumber, seeded and sliced into thin half moons
  • 3/4 cups pitted kalamata olives
  • 6 ounces crumbled feta
  • 1/4 cup chopped parsley
  • 6 pitas

Directions

  1. In medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper. Place chicken cubes in a separate medium bowl. Mix in grated garlic and 7 tablespoons of dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.
  2. While chicken marinates, make the tzatziki sauce: Place cubed cucumbers in strainer set over bowl. Toss with 1/2 teaspoon salt and let sit to drain, about 30 minutes. Gently pat cucumbers dry with paper towel, place in small bowl, and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.
  3. Skewer chicken pieces on 8 to 12 skewers. Discard used marinade. Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned and internal temperature registers 155° on instant read thermometer, turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.
  4. Just before serving, prepare the salad: Whisk olive oil into reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.
  5. Serve skewers with salad, pita, and tzatziki sauce. Remove chicken from skewers to stuff into pitas with sauce and salad.

Recipe Content & Photo ALL RIGHTS RESERVED seriouseats.com

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Stir-Fried Noodles with Chicken

Stir-Fried Noodles with Chicken, Mushrooms & Green Beans

Stir-Fried-Noodles-with-Chicken-Banner

Stir-Fried Noodles with Chicken, Mushrooms & Green Beans

2 servings

Ingredients

  • 4 oz. wide (pad thai) rice noodles
  • 1 cup green beans, cut on the diagonal into 1/4inchthick slices
  • 1 Tbs. vegetable oil
  • 1 Tbs. minced garlic
  • 1 boneless, skinless chicken breast half (6 to 7 oz.), cut in half lengthwise and then cut crosswise into 1/4inch slices (to yield 3/4 cup)
  • 1/2 tsp. kosher salt
  • 2 Tbs. fish sauce
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. granulated sugar
  • 1 tsp. minced red or green serrano chili
  • 1 cup mushrooms, thinly sliced
  • 1 tsp. (or more) chicken broth or water, if needed
  • 1/4 cup roughly chopped fresh basil
  • 2 Tbs. roughly chopped fresh mint leaves
  • 1 lime, cut into wedges for serving

Directions

  1. Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Drain (no need to pat dry).
  2. Meanwhile, prep the rest of the ingredients.
  3. Bring a small pot of salted water to a boil. Add the green beans and blanch until crisp-tender, 30 to 60 seconds. Drain in a colander and run under cold water to stop the cooking.
  4. Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the chicken. Season with the salt and stir-fry until the chicken is partially cooked, 1 to 2 min. Add the fish sauce, ginger, sugar, and chile and stir to combine. Add the mushrooms and stir-fry until they’re limp, 1 to 2 min. Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 min. If they’re too firm, add 1 Tbs. of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 min. Transfer to a platter or plates, and garnish with the basil and mint. Serve immediately, with lime wedges on the side.

Recipe Content & Photo ALL RIGHTS RESERVED finecooking.com

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Ranch-Chicken-Salad

Ranch Chicken Salad in a Jar

Ranch-Chicken-Salad-Banner

Ranch Chicken Salad in a Jar

2 servings

Ingredients

  • (Makes 2 salads in a jar)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lemon, juiced
  • 2 tablespoons parsley, minced
  • 2 teaspoons fresh chives, minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • kosher salt and pepper
  • 6 ounces cooked pasta shells or other small shape
  • 6 ounces Crescent Boneless Skinless Breast chicken, cooked and cut into pieces
  • 1 red pepper, chopped
  • 2 cups fresh spinach or baby lettuces

Directions

  1. In a medium bowl, mix together mayonnaise, sour cream, lemon juice, parsley, chives, dill, onion powder, garlic powder, salt, and pepper. Add in the pasta and stir until combined. Split the creamy pasta between two 1 quart or 1 liter mason jars.
  2. On top of the pasta layer, add the chicken pieces, split between the two jars. Next, layer the diced red pepper, and finally, top the jar with the lettuce. Seal and store in the refrigerator until ready to eat.
  3. When time to serve, shake the jar until all the ingredients are covered in the sauce. Unscrew the lid and eat.

Recipe Content & Photo ALL RIGHTS RESERVED www.foodformyfamily.com

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Chipotle Mango Chicken

Chipotle-Mango BBQ Chicken Salad

Chipotle-Mango-Chicken-Banner

Chipotle-Mango BBQ Chicken Salad

2 servings

Ingredients

  • For the Chipotle-Mango BBQ Sauce (makes 2 1/4 cups)
  • 1 mango, chopped
  • 1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
  • 1/2 cup ketchup
  • 1/2 cup apple juice
  • 1/4 onion, chopped
  • 4 cloves garlic, smashed and peeled
  • Juice from 1/2 lemon
  • 2 Tablespoons unseasoned rice vinegar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon canola oil
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • For the dressing
  • 2 Tablespoons prepared Chipotle-Mango BBQ Sauce
  • 2 Tablespoons plain Greek yogurt
  • 1-2 teaspoons lime juice (maybe more, maybe less)
  • salt & pepper
  • For the salad
  • 2 Crescent chicken breasts
  • 2 ears sweet corn, shucked
  • 1 vine-ripened tomato, cut into wedges
  • 1/4 cup chopped cilantro
  • 1 bag Dole Romaine Salad mix

Directions

  1. For the Chipotle-Mango BBQ Sauce: Combine all ingredients for Chipotle-Mango BBQ Sauce into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender, and process until smooth.
  2. For the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.
  3. For the salad: Marinate chicken breasts in some of the prepared Chipotle-Mango BBQ Sauce for at least 15 minutes, or up to 3 hours. Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Allow to rest for 5 minutes off the grill before slicing. Grill corn alongside the chicken, rotating every few minutes until charred on all sides.
  4. Let cool for a few minutes, then cut kernels off the cob.
  5. Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro, and grilled chicken. Drizzle with prepared dressing.

Recipe Content & Photo ALL RIGHTS RESERVED IowaGirlEats.com

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moroccan-chicken-wrap

Spiced Moroccan Chicken Wrap with Grilled Eggplant, Tomato and Onion Chutney, with Spicy Hummus Spread and Fresh Mint

moroccan-chicken-wrap-banner

Spiced Moroccan Chicken Wrap

From Crescent Foods Premium All Natural Halal Chicken & Beef Products | Main Dishes | Mediterranean or Greek

4 servings

Ingredients

  • 2 Crescent skinless, boneless chicken breasts, cut into bite-size chunks
  • Olive oil
  • Salt
  • Black pepper
  • 2 cloves garlic pressed through garlic press
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon turmeric
  • Pinch cayenne pepper
  • 4 wooden skewers
  • Eggplant, Tomato & Onion Chutney (recipe below)
  • Spicy Hummus Spread(recipe below)
  • 4 pieces Middle Eastern flatbread, or pita
  • Eggplant, Tomato & Onion Chutney ingredients
  • Olive oil
  • 1 small onion, quartered and sliced
  • Salt
  • Black pepper
  • 2 small Japanese eggplants, or 1 very small globe eggplant, diced into small pieces (about 1 ½ cups worth)
  • 3 Roma tomatoes, diced into small pieces
  • 2 cloves garlic, pressed through garlic press
  • 1 tablespoon fresh chopped mint
  • ½ teaspoon lemon juice
  • Spicy Hummus Spread ingredients
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 clove of garlic
  • 1 ½ tablespoons of lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon plus a pinch salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • Pinch cayenne pepper
  • ¼ cup plus 1 tablespoon olive oil

Directions

  1. Place the chunks of chicken into a bowl, and add about 1-2 tablespoons of the olive oil; next, add a couple of pinches of salt and black pepper, and the rest of the ingredients through the pinch of cayenne pepper; toss the ingredients well to coat, and skewer the chicken pieces as equally as possible with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes, or even overnight if you’re doing this ahead.
  2. -While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below).
  3. -Next, prepare the Spicy Hummus Spread (recipe below).
  4. -Grill the chicken skewers on a grill pan or outdoor grill for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold.
  5. -To assemble to sandwich wraps, spread a generous amount of the Spicy Hummus Spread over each of the 4 pieces of flatbread; next, slide the chicken pieces off of the skewer in a row in the center of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the Eggplant, Tomato & Onion Chutney; bring the two sides of the flatbread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.
  6. Directions for Eggplant, Tomato & Onion Chutney
  7. -Place a large, non-stick skillet over medium-high heat, and add in about 3 tablespoons of the olive oil; once the oil is hot, add in the sliced onions, plus a pinch of salt and pepper, and saute for about 5-6 minutes until a light, golden-brown.
  8. -Next, add in the diced eggplant, plus a pinch of salt, and saute it with the onion for about 2-3 minutes, or until a light golden-brown and slightly tender (add more olive oil if the mixture seems dry).
  9. -Next, add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and saute the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.
  10. -Finally, add in the garlic, and saute for an additional 2 minutes; finish the chutney with the lemon juice and the fresh mint, plus another drizzle of olive oil to make it glossy and rich, and check to see if additional salt and pepper is necessary; set aside and keep warm until ready to use.
  11. Directions for Spicy Hummus Spread
  12. -Place all ingredients through the pinch of cayenne into the bowl of a food processor, and process for several moments until mostly smooth; with the processor running, slowly add in the olive oil and process until the spread is very smooth, scraping the sides down if necessary; transfer the hummus spread into a bowl or container, and set aside until ready to use.

Recipe Content & Photo ALL RIGHTS RESERVED http://thecozyapron.com/

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Avocado and Vietnamese Chicken Spring Rolls

Avocado-and-Vietnamese-Chicken-Springs-Rolls

Avocado and Vietnamese Chicken Spring Rolls

00:42
00:30
00:12

High cal Calories 464kcal

High fat Total Fat 20g

sat fat Saturated Fat 3g

chol Cholesterol 37mg

High sodium Sodium 893mg

carbs Total Carbohydrate 51g

Serving size 300g Calories from fat 182kcal Fiber 9g Protein 23g Sugar 10g
4 servings

Ingredients

  • Chicken
  • 1/2 pound Crescent boneless skinless chicken breast
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon grated ginger
  • 1 clove garlic, grated
  • Filling
  • 1 1/2 cups cooked vermicelli noodles
  • 1 1/2 large avocado’s, sliced thin
  • 1 tablespoon fresh lime juice
  • 1 large carrot, thin julienne cuts (like match sticks)
  • 1 red bell pepper, sliced into small sticks
  • 8-10 small leaves of lettuce
  • 4 green onions, sliced
  • 1 bunch basil
  • 8-10 rice paper wrappers
  • Dipping sauce
  • 1/4 cup hoisin
  • 2 tablespoon peanut butter (or can sub almond butter)
  • 2 tablespoons sweet thai chili sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • water, to thin

Directions

  1. In a medium size bowl combine the soy sauce, brown sugar, sesame oil, lime juice, curry powder, ginger and garlic. Whisk to combine and add the chicken. Heat a skillet to medium high heat and add the chicken and all the liquids. Brown the chicken for about 6 minutes on both sides or until the chicken is cooked through and the sauce has reduced. Remove from the heat allow to cool and then slice into strips.
  2. Squeeze the lime juice over the sliced avocado. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, layer the 2 to 3 leaves of basil, 1 small lettuce leaf, vermicelli noodles, sliced chicken, sliced avocado, sliced carrots, sliced red pepper and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining 8 sheets and filling.
  3. For the dipping sauce combine the hoisin sauce, peanut butter, sweet thai chili sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the spring rolls.

Recipe Content & Photo ALL RIGHTS RESERVED HalfBakedHarvest.com

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Mediterranean-Smothered-Chicken

Mediterranean Smothered Chicken

Mediterranean-Smothered-Chicken

Mediterranean Smothered Chicken

From Crescent Foods Premium All Natural Halal Chicken & Beef Products | Main Dishes | Mediterranean or Greek

4 servings

Ingredients

  • 4 small Crescent chicken breasts
  • extra virgin olive oil, garlic salt, pepper
  • 8oz angel hair pasta
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, chopped
  • 3 garlic cloves, minced
  • salt & pepper
  • 1 cup marinated roasted tomatoes, chopped
  • 1 can quartered artichoke hearts, drained
  • 2 Tablespoons capers
  • 1 teaspoon lemon zest
  • 1/2 cup chicken broth
  • 1/4 cup half & half (or heavy cream)
  • juice from 1/2 lemon
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped basil

Directions

  1. 1. Pound chicken to even thickness then brush both sides with extra virgin olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
  2. 2. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then set aside.
  3. 3. Let skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add extra virgin olive oil and shallots then season with salt and pepper and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
  4. 4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes.
  5. 5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

Recipe Content & Photo ALL RIGHTS RESERVED IowaGirlEats.com

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chicken-soup-ck

Chicken and Wild Rice Soup

Chicken-and-Wild-Rice-Soup

Chicken and Wild Rice Soup

4 servings

Ingredients

  • 1 cup uncooked quick-cooking wild rice
  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups cubed peeled baking potato
  • 3 cups 2% reduced-fat milk
  • 1/3 cup all-purpose flour
  • 10 ounce light processed cheese, cubed (such as Velveeta Light)
  • 2 cups Crescent chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh parsley (optional)

Directions

  1. Cook rice according to package directions, omitting salt and fat.
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
  3. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Recipe Content & Photo ALL RIGHTS RESERVED Myrecipes.com

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OVEN BAKED TERIYAKI CHICKEN THIGHS

skinless-thigh-recipe-banner

OVEN BAKED TERIYAKI CHICKEN THIGHS

High cal Calories 1377kcal

High fat Total Fat 94g

High sat-fat Saturated Fat 25g

High chol Cholesterol 556mg

High sodium Sodium 2450mg

carbs Total Carbohydrate 32g

Serving size 650g Calories from fat 848kcal Fiber 0g Protein 96g Sugar 26g
4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper.
  2. Let simmer, stirring frequently, until sauce thickens and bubbles.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9×13 inch baking dish sprayed with Pam cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
  5. Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.

Recipe Content & Photo ALL RIGHTS RESERVED dineanddish.net

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The Neelys’ Spicy Fried Wings

The Neelys’ Spicy Fried Wings

00:50
00:40
00:10

High cal Calories 770kcal

High fat Total Fat 47g

High sat-fat Saturated Fat 15g

High chol Cholesterol 257mg

High sodium Sodium 1698mg

carbs Total Carbohydrate 36g

Serving size 350g Calories from fat 419kcal Fiber 2g Protein 49g Sugar 2g
6 servings

Ingredients

  • For the Seasoning:
  • 1 tablespoon seasoning salt
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cayenne pepper
  • 2 teaspoons poultry seasoning
  • 1 teaspoon lemon pepper
  • Freshly ground black pepper
  • 3 pounds chicken wings, split at the joint, tips removed
  • For the Batter:
  • 2 large eggs
  • 2 tablespoons hot sauce
  • 1 tablespoon red pepper flakes
  • 1 teaspoon cayenne pepper
  • Freshly ground black pepper
  • 2 cups all-purpose flour
  • Vegetable oil, for frying
  • For the Dipping Sauce:
  • 1 cup sour cream
  • 2 tablespoons horseradish
  • 1/4 cup chili sauce
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper

Directions

  1. Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
  2. Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
  3. Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
  4. In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
  5. Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

Recipe Content & Photo ALL RIGHTS RESERVED foodnetwork.com

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