Bbq Roast Chicken Chunky Chips Food

BBQ ROAST CHICKEN & CHUNKY CHIPS

Steps:

• Heat oven to 190C/fan 170C/gas 5. In a bowl, mix the paprika and sugar together with a couple of generous pinches of salt. Tip the potato wedges in a roomy roasting tin, toss in 2 tbsp oil until coated, then season with some of the paprika mix. Rub chicken with the rest of the oil, season inside and out, then rub all over with the rest of the paprika mix. Push the potatoes to the sides of the tin and sit the chicken in the middle.
• Roast undisturbed, for 1 hr 20 mins. Remove the chicken, set aside to rest for 20 mins, then use a fish slice to turn the potatoes and lay them in an even layer. Continue roasting the potatoes while the chicken rests, then serve everything together.

BBQ RUB-ROASTED CHICKEN

Steps:

• In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.
• In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired.
• Combine all the ingredients in a small bowl and set aside.
• Preheat the oven to 225 degrees F.
• In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
• In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.

OVEN-ROASTED BBQ CHICKEN

Steps:

• Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.
• Preheat the oven to 400 degrees F.
• Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.
• Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!

OVEN BBQ CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
• Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
• Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BARBECUE CHICKEN BITS

Steps:

• In a shallow bowl, whisk egg and milk. Place potato chips in another shallow bowl. Dip chicken in egg mixture, then roll in chips. Place in a single layer on a greased baking sheet. Bake at 400° for 10-15 minutes or until meat is no longer pink. Serve with barbecue sauce.

CRISPY BBQ CHIP TENDERS

Steps:

• Preheat oven to 400°., In a small bowl, mix sour cream, chives, garlic and salt. Refrigerate until serving. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere., Place on a rack in a 15x10x1-in. baking pan; spritz with cooking spray., Bake until coating is golden brown and chicken is no longer pink, 12-15 minutes. Serve with sauce.

BBQ CHICKEN BREASTS IN THE OVEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
• Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
• Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

BARBECUE CHIP CHICKEN

Steps:

• Preheat oven to 400°F.
• In a shallow bowl, combine dressing, garlic powder and red pepper.
• Place crushed potato chips in another shallow bowl.
• Dip chicken into the dressing mixture, then into the potato chips, coating both sides completely.
• Place on a rimmed baking sheet coated with non-stick cooking spray.
• Bake 20-25 minutes or until chicken is done.

BARBECUE CHIP CRUSTED CHICKEN

Steps:

• NOTE: If you don't have Pringles where you are, just use other barbecue chips. The amount of crumbs may vary, but you can always crush more if need be.
• Preheat the oven to 300 degrees.
• Place the whole can of chips in a gallon-sized zip top bag and crush until very fine crumbs. Add chopped thyme, oregano and rosemary to potato chips.
• Beat the eggs in a bowl. Place 1/2 cup of flour in a tray. Dip chicken breasts in flour. Shake off extra flour. Dip chicken breasts in egg. Coat chicken breasts in crushed BBQ chips (coat generously).
• Heat the olive oil and sauté the chicken until browned.
• Place on a baking sheet and pop in the oven for 10 minutes, turning after 5 minutes.

BBQ GLAZED ROAST CHICKEN

Steps:

• For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot.
• For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes.
• When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes.
• Serve with a choice of sides.

BARBECUE CHIP CHICKEN RECIPE - (4.3/5)

Steps:

• Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray. In a shallow bowl, combine dressing, garlic powder, and cayenne pepper; mix well. Place crushed potato chips in another shallow bowl. Dip chicken into dressing mixture then into crushed potato chips, coating completely; place on prepared baking sheet. Bake 15 to 20 minutes, or until no pink remains in chicken and juices run clear. Notes: Before dipping, you may want to cut the chicken into long strips to form chicken fingers. If you'd like, serve with additional ranch dressing for dipping.

BBQ/ROASTED BONED WHOLE CHICKEN

Steps:

• This is easiest to do if the chicken has been allowed to warm to near room temperature.
• Put chicken on counter, breast side down.
• With knife or shears, cut away the wings, saving for stock.
• Make an incision in the carcass to expose the drumlet and blade bone on one side, carefully cutting away the meat and extracting the bones, again saving for stock. Repeat for the opposite side.
• (The hard part is now over!).
• Slit the skin down the backbones, and very carefully cut out the "oysters" along the back, and slowly but carefully cutting, strip the breast and skin from the ribs and carcass to the sternum, then repeat for the opposite side, ensuring the skin remains intact.
• The thigh joints should now be exposed, so carefully cut through the joint, and slit through the inside of the thigh to expose and remove the joint, ensuring the skin stays in place to hold the meat together.
• Throw the thigh bone into the "stock" pile, and repeat the process with the drumstick, and returning to the opposite side to repeat the process.
• Very carefully peel the skin and meat from the sternum, severing the wishbone connections, then carefully extracting the wishbone from the meat.
• (The first time you try this takes 30-40 minutes, you can bring it down to 15 minutes with practice!).
• You should now have a complete chicken, less wings, held together by its skin, and a pile of cuts that will make an excellent stock.
• The chicken meat will be fully exposed, and the skin more or less fully attached, and the fats enclosed between meat and skin.
• You may now season the meat from both sides, I personally use Lawry's seasoning salt, onion powder, garlic powder, paprika and so on --.
• The easiest way to proceed from here is to lay the meat out in a "seafood" wire basket to keep it neatly spread out, and then grill it briefly on the BBQ (losing the juices, but you can add smoke with wood chips) flipping the rack after about 7 minutes, or cooking it over a large roasting pan in the oven, capturing the juices for gravy -- note that spread out and thin like this, the cooking time is remarkably brief, and the "double seasoning" adds greatly to the taste and flavour.

CHIP-CRUSTED CHICKEN

Steps:

• Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.

BBQ CHIP FRIED CHICKEN

Steps:

• Open top of chip bag, secure it and crush chips using palm of hand or wooden mallet.
• Place mixture in bowl.
• Add chopped thyme, oregano and rosemary to potato chips.
• Beat four eggs in a bowl.
• Place 1/2 Cup of flour in a tray.
• Dip chicken breasts in flour.
• Dust with 1/2 Cup flour per breast.
• Pat off extra flour with hand.
• Dip chicken breasts in egg mixture.
• Coat chicken breasts in crushed BBQ chips (coat generously).
• Put 1/2 Cup olive oil in skillet (using a cast iron skillet or other skillet that you can put into the oven works best. If you don't have one, improvise) Saute on medium heat for 8 minutes on each side or until golden.
• Put skillet in oven and bake at 250° for 8 minutes (4 minutes on each side).
• Mix together the mustards.
• Remove the chicken from the oven and garnish the tops with extra crushed chips, mustard and fresh thyme.

JUICY BARBECUED CHICKEN

Steps:

• Preheat oven to 350°. In a large skillet, brown chicken on all sides in oil in batches; drain. Place the chicken in a greased 13x9-in. baking dish and an 8-in. square baking dish. , Combine broth, ketchup, vinegar, brown sugar, curry powder, paprika, salt, mustard, chili powder and pepper; pour over chicken. Sprinkle with soup mix. Cover and bake 55-65 minutes or until a thermometer inserted in thigh reads 180°.

SHREDDED BARBECUE CHICKEN AND CHIPS

Steps:

• Chop or shred the chicken and set aside.
• In a large skillet, saute onion and bell pepper until soft. Add garlic at the last 1-2 minutes.
• Add reserved chicken, barbecue sauce, vinegar, brown sugar, and water and simmer until heated through (maybe 5 minutes or so).
• Either add the cheddar cheese at this point and stir until melted, OR save to sprinkle on top of chicken.
• Give each person some tortilla chips and top with chicken mixture. Add optional cheese.
• Top with some sour cream or plain yogurt, if desired.

BAKED BBQ CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Mix olive oil, salt, pepper, paprika, garlic powder, onion powder and cayenne together in a large bowl. Add drumsticks and toss to coat. Spread out on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove from oven and brush with barbeque sauce. Bake for 7 to 8 minutes. Flip drumsticks, brush with barbeque sauce, and bake an additional 7 to 8 minutes.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
• Brush drumsticks with more barbeque sauce and broil for 3 to 4 minutes. Flip drumsticks, brush with barbeque sauce, and broil until chicken is no longer pink at the bone and the juices run clear, 3 to 4 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).