Poultry Essentials Spicy Chicken Fry Recipes

Steps:

• 1. PREP/PREPARE
• 2. You will need a small saucepan to make this recipe.
• 3. Gather your ingredients (mise en place).
• 4. Add all the ingredients (except the lemon juice) to a saucepan over medium heat.
• 5. Allow to slowly come up to a simmer, and then continue at the simmer, while stirring for about 5 minutes.
• 6. Remove from the heat, stir in the lemon juice (if using), and allow to cool. Then store in a non-reactive jar with a lid, in the fridge until ready for use.
• 7. PLATE/PRESENT
• 8. Stir fries, braises, or baking. this poultry sauce is brilliant. Enjoy.
• 9. Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• What is Ponzu sauce? This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is citrus based, with tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi. Because of its versatility and refreshing flavor, you can use the sauce in many ways... For example, a dipping sauce for seafood, or as a marinade for grilled meats and vegetables, possibily a dressing for salads and/or cold noodles. The use of Ponzu sauce in this recipe is strictly optional; however, I do think that it gives the chicken another level of flavor, that compliments the other elements. Totally up to you.
• We all have our favorite dipping sauces, this is the one I used: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=4
• Gather your Ingredients (mise en place).
• Cut the chicken up into bite-size pieces.
• Optional Step: Add the chicken to a small bowl, and then add 3 - 4 tablespoons of Ponzu sauce. Toss the chicken with the sauce, cover, and place into the fridge for about an hour... 2 hours, if you can spare the time. Remember, this is an optional step.
• Whisk all the dry ingredients together into a large bowl.
• Whisk all the wet ingredients together in another bowl, plus 4 tablespoons of soda or filtered water.
• Add the wet ingredients to the dry, and whisk to combine. Then add more water or soda, a tablespoon at a time, until the mixture resembles the consistency of pancake batter.
• Chef's Note: We are not trying to replicate a tempura batter, which typically is a bit lumpy. We want a smooth consistency.
• Dump all the chicken into the batter, and coat.
• Add about 1.5 inches (4cm) of oil to a heavy-bottomed pot, and bring the temperature up to 400f (205c).
• Add the chicken in batches (do not crowd).
• Chef's Note: Do not shake off the batter before adding to the hot oil. We want a nice thick coating. Plus, this helps to make those yummy crunchy bits of batter.
• Cook until the chicken is a golden brown, about 4 - 5 minutes, per batch.
• Drain on paper towels as you finish up the other chicken.
• PLATE/PRESENT
• Serve while hot with your favorite dipping sauce. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. THE SAUCE (OPTIONAL)
• 4. If you are making the sauce, add all of the ingredients together, and reserve.
• 5. THE WINGS
• 6. Add the flour, paprika, pepper, and salt together, and then toss with the wings.
• 7. Add to the basket of your air fryer.
• 8. Set the temperature of the air fryer to 375f (190c), add the chicken wings and cook for 28 minutes.
• 9. After 14 minutes, shake the basket and continue cooking.
• 10. After the 28 minutes, shake the basket of wings, increase the temperature to 400f (205c), and cook for an additional 5 minutes.
• 11. PLATE/PRESENT
• 12. Remove from the air fryer, and serve with the optional sauce, or whatever sauce you prefer. Enjoy.
• 13. Keep the faith, and keep cooking.

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Mix the honey, cayenne and paprika together in a small bowl, and reserve.
• 4. Chef's Note: The interplay between the honey, the paprika, and the cayenne, create some really interesting flavor notes for your palette.
• 5. Mix all the ingredients for the batter in a large bowl.
• 6. Chef's Tip: The batter should be nice and thick; almost like a tempura batter.
• 7. Add the chicken bites into the batter.
• 8. Add some oil (about 1in/2.5cm) to a pan, or pot, and heat up to 350f (175c).
• 9. Shake off the excess and add the chicken in small batches into the hot oil.
• 10. Fry until the chicken is cooked through and golden brown, about 3 - 5 minutes.
• 11. Drain on paper towels, and finish cooking the remaining chicken bites.
• 12. Toast the mini waffles until golden brown.
• 13. PLATE/PRESENT
• 14. Place the chicken bites, on the toasted mini waffles, drizzle with the honey/paprika/cayenne mixture, and serve while nice and warm. Enjoy.
• 15. Keep the faith, and keep cooking.

Steps:

• Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
• Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
• 3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
• 4. Gather your ingredients (mise en place).
• 5. Cut up the chicken into bite size pieces.
• 6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
• 7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
• 8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
• 9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
• 10. Remove from the pan and drain on paper towels.
• 11. THE SAUCE
• 12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
• 13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
• 14. I wanted a bit more heat, so I added some red pepper flakes.
• 15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
• 16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
• 17. PLATE/PRESENT
• 18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
• 19. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. You will need a small saucepan to make this recipe, and a non-reactive jar (glass), with a tight-fitting lid to store it.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this honey drizzle should last 3 - 4 weeks at room temperature, or several months if stored in the fridge. If storing in the fridge, always bring up to room temperature before using.
• 4. Is Bourbon Gluten Free? Yes, pure, distilled bourbon, even if made with wheat, barley, or rye added to the "mash" is considered gluten-free. Most bourbons are safe for people with celiac disease because of the distillation process.
• 5. Gather your ingredients (mise en place).
• 6. Add the ingredients to a small saucepan.
• 7. Slowly turn up the heat until you barely see a few bubbles. Simmer and stir for about 30 minutes. Do not let it scorch. Low-and-slow is the way to go. Filter through a mesh strainer to remove the mint leaves (if using) and red pepper flakes, then allow to cool to room temperature before using.
• 8. PLATE/PRESENT
• 9. Drizzle over fried chicken, or whatever you wish. In this photo I sautéed some spicy shrooms put some pan-fried sliced chicken breast on top, and drizzled it all with the honey sauce. Enjoy.
• 10. Keep the faith, and keep cooking.