Chilled Deviled Chicken Food

DEVILED CHICKEN

Steps:

• Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
• Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
• Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
• Serve with steamed Rice.

DEVILED CHICKEN THIGHS

Steps:

• Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
• Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
• In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
• Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
• Transfer to a large platter and serve.

NEELY'S DEVILED CHICKEN

Steps:

• Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
• Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
• Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
• Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

DEVILED CHICKEN WITH ROASTED VEGETABLES SHEET-PAN DINNER

Steps:

• Heat oven to 425°F.
• In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
• In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
• In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
• Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.

DEVILED CHICKEN II

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
• To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).

EASY DEVILED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
• Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

DEVILED CHICKEN

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

DEVILED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 450°F with rack in upper third.
• Pat chicken dry, then toss with mustard until evenly coated.
• Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
• Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

DEVILED FRIED CHICKEN

Steps:

• In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
• Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
• Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
• Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

DEVILED CHICKEN LEGS

Steps:

• Preheat the oven to 425 degrees.
• Sprinkle the chicken legs with salt and pepper.
• In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
• Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
• Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
• Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

DEVILED CHICKEN

Steps:

• Preheat oven to 450 degrees. Combine the spices, 2 teaspoons salt, and 1/2 teaspoon pepper. Let chicken stand at room temperature 30 minutes. Tuck wing tips under body. Brush chicken with 1 tablespoon oil, and rub all over with spice mixture. Transfer to a rimmed baking sheet fitted with a wire rack or a roasting pan with a rack. Cross chicken legs, tie ends together with kitchen twine.
• Roast chicken, basting occasionally with pan juices, until skin is crisp and an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour.
• Meanwhile, fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
• Toss potatoes with remaining tablespoon oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
• Transfer chicken, potatoes, and beets to a platter; drizzle with pan juices. Let stand 10 minutes before serving.

GRILLED DEVILED CHICKENS UNDER A BRICK

Steps:

• If using whole chickens, use kitchen shears to cut along one side of the backbone of each chicken. Then cut along the other side to remove backbone; discard it. Open the chickens, skin side up, on a clean surface. Press down to flatten. Place in a large bowl.
• Thinly slice 2 lemons. Squeeze the juice of remaining lemon and add both to bowl with chickens. Add remaining ingredients, except salt, and toss. Refrigerate, covered, 30 minutes or overnight.
• Heat a grill to medium hot. Wrap 4 bricks with aluminum foil (a large heavy skillet can also be used). Remove chickens from marinade; salt both sides. Brush grill with oil; transfer chickens to the grill, skin side up, and place bricks on top of chickens. Grill 10 to 15 minutes per side, until skin is dark brown and juices run clear when chicken is pierced. Serve garnished with lemon wedges.

DEVILED FRIED CHICKEN

Steps:

• In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper.
• Add chicken pieces.
• Seal bag, eliminating air.
• Turn bag to coat chicken evenly.
• Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
• Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish.
• With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
• Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
• Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
• Attach deep-fry thermometer.
• Heat oil over medium-high heat to 350°F.
• Add 4 pieces of chicken, skinned side down, to oil.
• Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).
• Using wooden spoons, turn chicken over.
• Fry 7 minutes.
• Turn chicken over again.
• Fry until deep golden brown and cooked through, about 3 minutes longer.
• Using same spoons, transfer chicken to large rack set on baking sheet.
• Reheat oil to 350°F.
• Repeat frying with remaining 4 pieces of chicken.
• Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
• Serves 4.

DEVILED CHICKEN

Steps:

• Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
• Spread this mixture over the top of the chicken before putting it in the pan.
• Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
• Garnish: Chopped parsley.

DEVILED CHICKEN

Steps:

• Add chili powder and curry powder in to the heated oil and stir until browned
• Add curry leaves, garlic, ginger and green chilies.
• Then add the chicken pieces and let the chicken get coated with the spices well.
• Cover the pan and leave for about 20 mins in low heat the chicken is done
• Add the onion rings in and fry for about 2-3 mins until the onions are ready.