Old Bay Chicken With Tartar Sauce Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. Place chicken into a roasting pan and spray with cooking spray.
• Bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 35 to 40 minutes.
• Mix hot pepper sauce, Worcestershire sauce, and unsalted butter in a large bowl. Toss baked chicken breasts in hot pepper mixture to coat; serve.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the bay leaves, thyme, peppercorns and salt in a spice grinder and grind to medium fine. Combine with 2 tablespoons olive oil in a small bowl.
• Stuff the chicken cavity with the lemon halves. Rub the outside of the bird with the spice paste.
• Drizzle a roasting pan with a few tablespoons of oil. Place the bird and the garlic halves, cut-side down, in the pan.
• Roast until the juices run clear at the inner thigh, about 2 hours.
• Let the bird rest for 20 minutes before serving.

Steps:

• Mix all ingredients until blended.
• Cover and chill.

Steps:

• Tartar Sauce: Whisk together mayonnaise, lemon juice, and Dijon. Stir in capers and tarragon; season to taste with salt and pepper. (Makes 1/2 cup.)
• Sandwich: Remove oysters from chicken thighs and set aside. Working with one at a time, pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour.
• Fill a medium heavy pot, preferably cast-iron, about halfway with oil. Heat oil over medium-high to 375 degrees. Meanwhile, whisk together buttermilk and Old Bay or hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining 1 1/2 cups flour with baking powder, salt, and pepper and whisk to combine. Add 1/3 cup buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drip off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating.
• Fry until golden brown and cooked through, adjusting heat as needed to keep oil between 360 and 380 degrees, about 3 minutes. Drain on a rimmed baking sheet fitted with a wire rack. Repeat with remaining chicken. To serve, lightly butter both sides of roll and place in the oven to lightly toast. Spread roll with tartar sauce, then top with chicken, lettuce, and pickles.