Eggnog Fried Chicken Food

EGGLESS OVEN FRIED CHICKEN

Steps:

• Preheat oven at 350 degrees.
• Season chicken breasts to taste with garlic powder, onion powder, salt, black pepper. Marinate pieces in apple juice. Set aside.
• Mix flour, paprika, salt, thyme, paprika, thyme, black pepper in large bowl. In smaller bowl, pour canola oil.
• Remove one chicken breast at a time from marinade and let drip dry. Set in oil, drip dry. Then coat in flour mixture. Place on greased cookie sheet or tray.
• Bake for 30 minutes, turn over, and bake for 20 minutes more.

MELBA WILSON'S SOUTHERN FRIED CHICKEN AND EGGNOG WAFFLES

Steps:

• To cook the chicken, put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.
• Heat 3 inches of oil to 325°F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 minutes. Drain on paper towels.
• To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don't want the batter to be lumpy or too smooth-just right.
• Whisk the egg whites until almost stiff; fold them into the batter.
• Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
• Top the waffles with fried chicken, Strawberry Butter, and maple syrup. Are you ready to Paaarrrtyyy!?
• Put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.

EGG SHOP FRIED CHICKEN

Steps:

• To make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat. Set aside to cool completely.
• Add the chicken to the brine and soak for 24 hours in the fridge, or at least overnight. Drain the chicken from the brine.
• At least 1 hour before you're ready to fry the chicken (and up to 24 hours ahead), in a large bowl make the marinade. Whisk together the buttermilk, celery salt, cayenne, paprika, and egg. Add the chicken and marinate it in the fridge.
• To fry the chicken, in a large, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat (be careful) to 350°F. Set up a cooling rack or some paper towels on a baking sheet to drain the chicken.
• As the oil comes to temperature, combine the flour and black pepper in a shallow bowl (this will affectionately be referred to as "Judge Dredge"). When the oil is hot, remove one chicken thigh at a time from the marinade and dip in Judge Dredge to coat it fully. Shake off any excess flour. Then repeat to dip each piece back in the marinade and then the dredge to ensure an even, crispy coating.
• Fry the chicken, one or two pieces at a time, taking care not to overcrowd your makeshift deep-fryer. The chicken should be fully covered by the hot oil. It's fully cooked when it reaches 165°F at its thickest part, 5 to 7 minutes. If you don't have a well-calibrated thermometer handy, it's okay to cut into the chicken slightly and check for doneness-no more pink. The chicken will stay juicy because we did all the work of properly brining . . . phew!
• Remove the chicken to the cooling rack or paper towels. You can keep the chicken warm and crispy in a 200°F oven or serve immediately. Just before serving, drizzle the chicken with your favorite local wildflower honey and garnish with a pinch of coarse sea salt.

EGGNOG FRIED CHICKEN

Steps:

• Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
• Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
• Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place fried chicken on cooling racks to drain over a baking sheet.