Monday, October 7, 2013

Reduced-Guilt Fried Chicken

Reduced-Guilt Fried Chicken


  • 1 cup buttermilk
  • 2 teaspoons hot pepper sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper
  • 4 5-ounce skinless, boneless chicken breasts, pounded to 1/3-inch thickness


  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil (for frying)

View Step-by-Step Directions
Whisk first 5 ingredients in a medium bowl; season with pepper. Add chicken breasts to bowl; turn to coat. Cover and let marinate for at least 4 hours or overnight.
Place a wire rack inside a baking sheet lined with paper towels; set aside. Whisk flour and next 4 ingredients in a shallow baking dish just large enough to hold 1 chicken breast at a time. Remove 1 chicken breast from buttermilk mixture, allowing excess to drip off. Dredge in flour mixture, turning to coat evenly. Carefully place on prepared rack. Repeat with remaining chicken breasts. Let stand for 10 minutes. Carefully turn chicken over and sprinkle any moist parts with flour mixture.
Pour oil into a large heavy skillet to a depth of 1". Heat over medium-high heat until deep-fry thermometer registers 350°-360°. Carefully add chicken to oil. Fry, turning once, until chicken is golden brown and cooked through, 8-10 minutes total. Transfer chicken to a clean rack to drain.

Crunchy Pecan Chicken Tenders

Crunchy Pecan Chicken Tenders

  • 1 cup Bisquick
  • 1/2 cup finely chopped pecans (I used my food processor)
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tsp Creole seasoning
  • 2 lbs chicken tenders
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted

Preheat oven to 350.
Combine first 5 ingredients in a medium bowl; stir well.  Dip chicken in buttermilk, dredge in pecan mixture.  Place chicken in an ungreased 9x13-inch pan.  Drizzle butter over chicken.  Bake for 18-20 minutes or until chicken is done.

Caramelized Honey Dijon Chicken

Caramelized Honey Dijon Chicken


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 1/4 cup dijon mustard
  • 1-2 tablespoons spicy mustard (I used Trader Joe’s Sweet + Hot)
  • salt & pepper

Heat a skillet on medium high heat and add olive oil. Pat chicken dry with a paper towel so it is very, very dry. Season with salt and pepper generously. Add chicken to skillet and brown on both sides, about 6-8 minutes each, depending on the thickness.

In a bowl, combine honey and both mustards. Whisk well.

Remove chicken and while it is still hot, brush on mustard.  Serve!

Monday, April 9, 2012

Chicken Breast and Sun-Dried Tomato Bruschetta

Chicken Breast and Sun-Dried Tomato Bruschetta

Chicken Breast Recipe Ingredients

* 2 skinless, boneless chicken breast halves
* 1 1/4 cups Italian salad dressing, divided
* 4 cups fresh spinach, torn
* 1/3 cup crumbled feta cheese
* 8 sun-dried tomatoes, packed without oil, chopped
* 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
* 1/4 cup olive oil

Chicken Breast Recipe Instructions

1. Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
4. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
5. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.

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