Chicken Danny Style Food

DENNY'S COPYCAT BOURBON CHICKEN SKILLET

Steps:

• Toss red potatoes cubes with canola oil, salt, and pepper. Cook in air fryer at 370 for 30 minutes removing to shake them up half way through.
• Heat olive oil in a large skillet. Add onion, bell pepper, and chicken and cook until lightly browned. Remove chicken.
• Add Sauce ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered.
• Steam your broccoli according the instructions on the bag.
• Serve with everything layered all together.

CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

CHICKEN AND SEAFOOD GUMBO

Steps:

• Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.
• When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, Hot Sauce and season with salt and pepper.
• Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.
• Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.
• In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed.

SPICY FRIED CHICKEN

Steps:

• In a large zip top bag place chicken pieces with the buttermilk and chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or overnight in the refrigerator.
• Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until hot, about 325 degrees F.
• In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil. Drain on paper towels and serve.

CROCK POT ROTISSERIE STYLE CHICKEN

Steps:

• Spray the inside of a 5 quart or larger crockpot with nonstick spray.
• Combine all dry ingredients. The cayenne and black pepper are optional, I leave them out because I have small toddlers who don't care for "hot" food.
• Rub the dry ingredients all over the chicken, inside and out, and place in crockpot, breast side down.
• If desired, place onion and garlic inside chicken cavity (I don't use these).
• DO NOT ADD ANY WATER.
• Cook 4-5 hours on high, or 8 hours on low.
• The chicken should be so tender it will fall off the bone. If appearance matters to you, just shove the pieces back together on your platter.

CHICKEN DANNY STYLE

Steps:

• Preheat oven to 350 F While oven is preheating place defrosted chicken breasts in baking dish or casserole dish.
• Pour Italian Salad dressing over chicken Stab with a fork just to make sure its dead.
• Coat both sides of chicken in italian salad dressing and seasoning.
• I like to use enough to cover the chicken completely.
• Bake at 350 for 30-45 minutes until chicken is done.
• Optional- Sprinkle with bread crumbs and broil for 10-15 minutes until golden brown.