Fried Chicken Sandwich with Slaw and Spicy Mayo

Fried Chicken Sandwich with Slaw and Spicy Mayo

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

:For spicy mayo and slaw

STEP 2

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

STEP 3

:For fried chicken and assembly

STEP 4

Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.

STEP 5

Pour oil into a large heavy skillet to a depth of 1/2". Prop deep fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.

STEP 6

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.

STEP 7

Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

INGREDIENTS

  • 1 garlic clove, finely grated
  • 1/2 cup mayonnaise
  • 1 tablespoon Louisiana-style hot pepper sauce
  • 1/2 small red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 4 cups thinly sliced cabbage
  • 1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
  • :Fried chicken and assembly
  • 2 cups all-purpose flour
  • 1 tablespoon ground black pepper
  • 1/2 teaspoon kosher salt plus more
  • 1 cup buttermilk
  • 2 8-ounces skinless, boneless chicken breasts, halved crosswise
  • Peanut or vegetable oil (for frying)
  • 4 white sandwich rolls
  • 2 tablespoons unsalted butter, room temperature

Baked Pesto Chicken Parmesan

Baked Pesto Chicken Parmesan

Preparation Time
5/mins
Cooking Time
30/mins
Serving
4

PREPARATION

STEP 1

INGREDIENTS

  • 1lb Crescent boneless skinless chicken thighs, about 8 (could use chicken breasts pounded thin then cut in half)
  • salt & pepper
  • 1/3 cup pesto
  • 1 cup marinara sauce
  • 8oz fresh mozzarella cheese, sliced

Baked Sweet & Sour Chicken

Baked Sweet & Sour Chicken

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

Preheat oven to 325 F.

STEP 2

Season chicken with salt and pepper. Put the cornstarch in a shallow bowl. Beat the eggs in another shallow bowl.

STEP 3

Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Set aside on a tray.

STEP 4

Heat the oil over medium-high heat in a large skillet. When oil is hot, again in two batches, brown the chicken, turning it so that all sides are browned. Make sure it’s nice and brown on all sides. Then remove it from the skillet using tongs and place the chicken in a single layer in a 9×13 baking dish. Repeat frying the rest of the chicken.

STEP 5

Whisk together the sauce ingredients (sugar, ketchup, vinegar, soy sauce, garlic powder, sesame seeds) in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

STEP 6

Bake for 1 hour, turning the chicken every 15 minutes.

INGREDIENTS

  • :FOR THE CHICKEN
  • 4 whole Boneless Skinless Chicken Breasts http://bit.ly/1lniPqZ
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • 1 cup Cornstarch
  • 2 whole Eggs, Slightly Beaten
  • ¼ cups Oil
  • :FOR THE SAUCE
  • ¾ cups Sugar
  • 4 Tablespoons Ketchup
  • ½ cups Vinegar
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Garlic Powder
  • 2 Tablespoons Sesame Seeds

Thai Chicken Tacos with Spicy Peanut Sauce

Thai Chicken Tacos with Spicy Peanut Sauce

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

:For the tacos

STEP 2

Heat a skillet over medium heat. Butterfly each chicken breast, so that they cook quickly, and season them with salt and pepper. Add the olive oil to the pan and once oil is hot add the chicken breasts. Cook them for about 5 minutes on each side.

STEP 3

Meanwhile, in a small bowl, combine the coconut milk, red curry paste, and fish sauce. When the chicken is cooked through, reserve to a plate to cool. Add the jalapeño and garlic to the pan, cook for about one minute, then add in the curry sauce mixture, and stir until combined. Turn the heat down to low and simmer. Once the chicken breasts are cool enough to handle, shred them, then add them into the sauce mixture to keep warm.

STEP 4

:For the peanut sauce

STEP 5

In a small bowl, whisk all ingredients until well combined

STEP 6

:For the taco

STEP 7

Wrap the tortillas in a damp cloth and warm them in the microwave on high for 30-45 seconds. Remove them from the microwave and lay them out on your plates. Divide the chicken mixture among the tortillas, about 1/4 cup for each taco. Top the tacos with the sliced radish and carrots, drizzle with about a teaspoon of peanut sauce, and top with cilantro. Serve three lime wedges per plate of tacos.

INGREDIENTS

  • :FOR THE TACOS
  • 1 pound Boneless, Skinless Chicken Breasts ½ teaspoons Salt
  • ¼ teaspoons Freshly Cracked Black Pepper
  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ cups Coconut Milk
  • 2 Tablespoons Red Curry Paste
  • 1 teaspoon Fish Sauce
  • 1 Tablespoon Finely Diced Jalapeño
  • 1 clove Garlic, Finely Diced
  • 12 whole Six Inch Size Corn Tortillas
  • 6 whole Radishes, Thinly Sliced
  • 1 whole Carrot, Peeled Into Thin Strips
  • ½ cups Roughly Chopped Cilantro
  • 2 whole Limes, Cut Into 6 Wedges Each
  • :FOR THE SPICY PEANUT SAUCE
  • ⅓ cups Peanut Butter
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Hot Sauce
  • 3 Tablespoons Warm Water