Day Before Chicken Food

MAKE-AHEAD FRIED CHICKEN

Make-Ahead Fried Chicken image

Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It's seasoned assertively, so the flavors won't dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive. Although the recipe calls for all drumsticks, which won't dry out as they sit, feel free to substitute other chicken parts.

Provided by Melissa Clark

Categories dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2½ to 3 pounds chicken
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying

Steps:

Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 21 grams, Carbohydrate 80 grams, Fat 34 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 10 grams, Sodium 1131 milligrams, Sugar 13 grams, TransFat 0 grams

DAY BEFORE CHICKEN

Day Before Chicken image

I got the original recipe from a cookbook titled "When Friends Cook" by the Friends of the Minneapolis Institute of Arts. I've made several changes to suit my taste and dietary wants, so this is my version. Be sure not to skip the overnight part, as it really adds to the flavor of this dish. For this reason it's also a great company entree. I love it because it's low carb, but full of flavor.

Provided by Vina7737

Categories One Dish Meal

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 large boneless skinless chicken breasts
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 large green pepper, coarsely chopped
3 cloves garlic, crushed and chopped
1 lb fresh mushrooms, halved if large
1/2 cup green olives or 1/2 cup black olives, coarsely chopped
1 1/2 teaspoons italian seasoning, crushed
1/2 teaspoon crushed red pepper flakes, for heat (optional)
1 cup crumbled blue cheese
2 cups prepared low-carb spaghetti sauce
1/2 cup merlot or 1/2 cup sangiovese wine

Steps:

In a large greased baking or roasting pan, place the chicken breasts and top with all of the vegetables.
Sprinkle with the seasonings and cheese.
Top with the spaghetti sauce mixed with the wine.
Cover tightly with foil and bake at 300 degrees for 2 hours.
Refrigerate overnight to meld and deepen flavors.
Reheat uncovered at 350 until hot and bubbly.
If you're not counting carbs, serve this over pasta, but it's just as great on its own.

More about "day before chicken food"

EASY CHICKEN MAKE-AHEAD RECIPE • CHEAPSKATE COOK

Web Jul 25, 2021 Cook on low for 6 hours or on high for 3-4 hours. Check to ensure the meat is cooked through. INSTANT POT: Place steamer rack …
From cheapskatecook.com
4.4/5 (7)
Total Time 35 mins
Category Make Ahead
Calories 375 per serving

Whatever your cut of poultry, sprinkle with seasoning. If you sprinkle the top and bottom of the meat, the flavor will be even better, but it's not necessary.
BAKE: Place in a baking dish with a splash of water. Bake at 375 F for 30-40 minutes for boneless cuts and up to 50-60 minutes for bone-in. Check for doneness (see notes!). Bone-in will take significantly longer than boneless cuts.
GRILL: If using boneless cuts, flatten them with the flat side of a meat tenderizer before cooking until they are an even thickness. Cook over direct heat 3-4 minutes each side (boneless), flipping once. If using indirect heat, cook, covered, for 30-50 minutes, flipping occasionally. Check for doneness (see notes).
SLOW COOKER: Place in crockpot with 1 cup of water. Cook on low for 6 hours or on high for 3-4 hours. Check to ensure the meat is cooked through.

Day Before Chicken Food

MAKE-AHEAD FRIED CHICKEN

DAY BEFORE CHICKEN

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