Chicken Patrick Food

IRISH CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Mix together rub ingredients. Roll the chicken pieces in the spices and set aside.
• Fry the bacon. When cooked put on a paper towel to drain. Drain most of the bacon grease from the pan, leaving enough to brown the chicken in. (you can also use olive oil if desired) Quickly brown the chicken pieces. When browned set aside on a plate.
• While the chicken is browning, roughly chop the cabbage. Then slice the onion into thin slices. Next peel the potatoes and slice into rounds. When the chicken is browned, add the cabbage to the pan with 1/4 cup water, after a few minutes mix in the potatoes and onions. Take off of the heat.
• Cut the bacon into pieces and sprinkle over the cabbage mixture.
• Add the chicken pieces on top of cabbage mixture. Place the pan in the oven and cook until the chicken is done, about 45 - 50 minutes for all to cook. The juices from the chicken will help to cook the cabbage and potatoes.

CHICKEN PATRICK

Steps:

• Cook chicken in boiling water until done (about 20 minutes).
• Cut into bite size pieces.
• preheat oven to 350 degrees.
• Grease 9 x 12 baking dish.
• Mix together soup, sour cream, and broth.
• Put chicken in a layer in baking dish.
• Pour mixture over chicken evenly.
• Crush crackers (course crumbs).
• Sprinkle crumbs in a layer over sour cream mixture.
• Drizzle melted margarine evenly over crumbs.
• Bake at 350° for 45 minutes.
• Serve hot over egg noodles with a green vegetable or salad.

PAT AND GINA'S OVEN FRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
• Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
• Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
• Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

BUTTERMILK BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
• Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
• Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
• Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

PATRICK'S CHICKEN RUB

Steps:

• Rub the chicken inside and out with this blend and allow it to sit for a few minutes prior to baking/roasting. It's good if you can get some under the skin too.
• Not all the rub will stick to the chicken -- that's okay.
• TIP: I also like to pour about 1/2 stick of melted butter all over the chicken, after it has been seasoned and is sitting in the roasting pot.

PATRICK'S SOUTH BEACH LOW-CARB CHICKEN BAKE

Steps:

• In a medium frying pan, saute chicken breast in olive oil until fully cooked and lightly browned.
• Meanwhile, in a medium bowl, mix together cheese, mayonnaise and cream of chicken soup.
• In a medium casserole dish, layer first the broccoli florets, then the cooked chicken, then give the mixture a good squeeze of lemon juice for flavor.
• Continue layering with the cheese sauce mixture and top with chopped almonds and parsley flakes until fully covered.
• Bake casserole at 350 degrees for 45 minutes.
• Enjoy!

PATRICK'S SECRET CHICKEN MARINADE (FOR GRILLING)

Steps:

• Run all ingredients through a food processor or blender until it is liquified.
• Poke the chicken parts, 4-5 times each with a fork and lay it in a casserole dish.
• Pour the marinade over the chicken, cover with cling wrap, and allow to marinate for 8-12 hours, turning it at least one time.
• When the chicken is first put on the grill, you can pour some marinade over it, but not within 20 minutes of the chicken coming off the grill.
• NOTE: This marinade also works well for raw shrimp that you plan to grill.

ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC

Steps:

• Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
• Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
• Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.