Kickin Chicken With Fries Recipes

Steps:

• For the chicken: Preheat the oven to 425 degrees F. Combine the salt, sugar, garlic powder onion powder, paprika, pepper and turmeric. Reserve 2 tablespoons of the seasoning for the fries. Pat the chicken dry with paper towels. Liberally sprinkle some of the remaining seasoning inside the chicken. Brush the outside of the chicken with the melted butter and sprinkle with the rest of the remaining seasoning, Roast the chicken until the thickest part of the thigh reaches 165 degrees F, about 1 1/2 hours. Remove the chicken and cover with aluminum foil for about 20 minutes.
• For the fries: Heat the oil in a deep heavy pot over medium heat until it reaches 350 degrees F. Meanwhile, slice your russets into fries about a 1/4-inch thick, skin on. When the oil is ready, add a third of the fries and stir once with some tongs just to make sure they don't clump together. Cook until a deep golden brown, 10 to 15 minutes. Cook the remaining fries in batches. Set aside on a tray lined with paper towels. Immediately sprinkle with the reserved chicken seasoning.
• Serve the chicken with the fries.

Steps:

• Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

Steps:

• Preheat the broiler. Put the poblanos skin-side up on a foil-lined broiler pan; broil until charred, about 5 minutes. Transfer to a bowl, cover and let sit about 5 minutes. Peel and cut into 1/2-inch strips.
• Rub both sides of the chicken with the chili powder and salt to taste. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Working in batches, cook the chicken until browned, about 30 seconds per side. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet, then cook the onion until softened and browned, about 5 minutes. Reduce the heat to medium and add the poblanos and garlic. Cover and cook 5 minutes.
• Meanwhile, cook the fries as the label directs.
• Cut the chicken into 1/2-inch strips and add to the skillet along with the cream. Cook, uncovered, until the chicken is cooked through and the sauce thickens, about 5 minutes. Divide the fries among plates and spoon the chicken and sauce on top. Serve with lime wedges, if desired.
• Per serving: Calories 761; Fat 48 g (Saturated 17 g); Cholesterol 127 mg; Sodium 474 mg; Carbohydrate 50 g; Fiber 5 g; Protein 32 g

Steps:

• 1. Preheat oven to 450°. Arrange oven racks to accommodate both a baking sheet and a 9" x 13" baking dish. 2. Mix salsa, brown sugar, and mustard together in a 2-cup measuring cup. 3. Place chicken in a 9" x 13" baking dish. Pour sauce over chicken. Put in oven. 4. Spread out potatoes on nonstick baking sheet. Place in oven. Set timer for 25 minutes. 5. Place in microwave-safe dish, cover and cook on high 12 minutes. (You will leave the vegetables set in microwave 10 minutes longer.) 6. At sound of timer, check chicken to see if it's done. Cook 5 more minutes if necessary. It's Kickin' Chicken time! MENU: Kickin' Chicken with Fries Green Beans

Steps:

• Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
• Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
• Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
• Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
• Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
• Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
• Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.

Steps:

• Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
• Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
• Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
• Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
• Mix remaining soy sauce into chicken mixture.
• Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
• Toss vegetables with chicken.

Steps:

• Preheat oven to 375˚F (190˚C).
• Slice chicken breast in half, and cut into thin strips about the thickness of a french fry.
• Season bread crumbs with salt, garlic powder, onion powder, paprika, dried basil, dried oregano, and pepper. Mix well.
• Dredge chicken strips in the flour first, then cover in egg, and coat with bread crumbs.
• Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway.
• Enjoy!

Steps:

• Trim excess fat from chicken thighs. Sprinkle legs & thighs with House Seasoning. Place in large ziploc bag. Add syrup, vinegar, red pepper & oil. Seal bag and shake to mix ingredients. Chill 3-8 hrs. Preheat oven to 350. Remove chicken from marinade. In large skillet, cook chicken over med-high heat 2-3 min. per side. Place skin side up in baking dish. Cover with foil. Bake 45 min; uncover and bake 20 min. more. Serve with sauce.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
• Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Steps:

• Slice the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they resemble fries. Season generously with salt and pepper.
• In a medium bowl, mix together the white pepper, garlic powder, onion powder, black pepper, and salt. Add the flour and mix until well combined.
• In a separate medium bowl, beat the eggs. Add the panko to another medium bowl.
• Dredge the chicken strips in the flour-spice mixture, then dip in the egg, then the panko, pressing the bread crumbs onto the chicken to ensure even coverage.
• Heat the vegetable oil in a large skillet. Shallow-fry the chicken fries for 1-2 minutes on each side, until fully cooked and golden. Drain on paper towels.
• Cook the McCormick Brown Gravy Mix according to the package directions.
• Arrange half of the chicken fries on a platter or baking dish, then top with half of the cheese curds and a bit of the gravy. Top with the rest of the chicken fries, the remaining cheese curds, and gravy. Garnish with chives and serve immediately.
• Enjoy!

Steps:

• season thighs liberally with fine ground seasoning mix and squeeze one lemon half over chicken.
• heat grill to medium.
• squeeze other half of lemon into small bowl and whisk in mustard, oil and spices. should be somewhat thick like a good salad dressing in order to stick to chicken while cooking- if to then whisk in olive oil while drizzling it into bowl until desired thickness.
• taste marinde- should have a strong but not over powering lemon taste. add more spice if you desire.
• grill chicken slowly until almost done and baste with all of sauce on both sides of chicken let cook until done.
• EAT!