Grilled Breaded Chicken Food

GRILLED BREADED CHICKEN

Steps:

• In a large shallow bowl or dish, combine the first 6 ingredients; add chicken. Turn to coat; refrigerate, covered, up to 4 hours., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain and discard marinade. Coat both sides of chicken with stuffing crumbs; spritz with butter-flavored spray. , Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side.

ANGELA'S EASY BREADED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

BREADED CHICKEN CUTLETS

Steps:

• Preheat the oven to 350 degrees F.
• To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
• With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
• Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
• Serving suggestion: Lemon wedges, thyme sprigs for garnish .

CORNMEAL BREADED GRILLED CHICKEN

Steps:

• Rinse chicken and pat it dry.
• It works best thin, so put the chicken breasts between two sheets of waxed paper and pound them to about 1/3" thick.
• Pour beaten egg in shallow bowl.
• In a shallow dish or pan, combine basil, oregano, pepper, salt, and grated cheese.
• Brush chicken with the lemon juice, then dip both sides in the beaten egg.
• Next, coat chicken with the cornmeal mixture.
• Let chicken sit on a wire rack for 20-30 minutes.
• Spray George Foreman two sided grill with nonstick cooking spray.
• Cook chicken for 4-7 minutes until thoroughly cooked, brown and crisp.

FRIED CHICKEN RECIPE DONE ON THE GRILL

Steps:

• Prep. Cut the chicken into parts, separating drumsticks, thighs, wings, and breasts. Cut the breasts in half crosswise. This will make them similar in size to the thighs. Cut off excess fat, but leave the skins on.
• Salt. Lay the pieces out on a plate, sprinkle both sides with the salt, and let them sit in the fridge for at least 30 minutes. This method is known as dry brining (read more about the process here). Alternatively, you can wet brine or pickle brine (see above).
• Dredge. To dredge the chicken, begin by sprinkling the surface of the brined chicken lightly with the herb blend, black pepper, and if you wish, hot pepper powder such as chipotle or hot smoked paprika. I strongly recommend you sprinkle it with Accent too. Accent contains MSG and it amps the flavor to 11.Wash and thoroughly dry your hands. Pour the flour and corn starch in a bowl and mix them together. Crack the eggs into another bowl and whisk them. With one hand, place the chicken pieces in the flour/starch one at a time and completely coat the meat. Keep the other hand behind your back. Shake off the excess flour (important). Then dunk the chicken in the egg, and back into the flour mix. Then place the chicken on a rack, sheet pan, or platter.
• Hydrate. When you are done coating the chicken, discard the leftover flour/starch and the egg and let the coated chicken sit in the fridge for 20 to 30 minutes while you get the oil up to temp (next step). This rest hydrates the flour mix and helps gluten form and that helps the crust stay on. You can see in this picture some of the flour has not hydrated yet and remains white, while some has been soaked through by the egg.
• Fire up. Place your frying pot, preferably a Dutch oven, over a burner on the grill grate. Add the oil to the pot about 1-inch deep. When frying chicken, I prefer shallow frying, where the oil does not quite submerge the chicken. I believe this technique works slightly better than deep frying, where the meat is completely surrounded by oil. In shallow frying, the meat is in contact with the bottom of the pan where hot metal conducts more heat than hot oil, and the steam that's produced by the cooking meat can escape into the air rather than being submerged in oil. Fire up your grill in a 2-zone setup. Put the pot on the hot side and bring the oil temp up to about 350°F. If it goes higher, dial down the gas or move the pot off of the flames onto the indirect side. Don't let it go above 400°F or it could start smoking.
• Cook side 1. With a spider, slotted spoon, or tongs, slide the meat, skin side down, into the hot oil carefully so it doesn't splash or spatter. Do not crowd the pot and try to cook pieces of similar thickness together. Close the lid of the grill, but don't put a lid on the pot. The cold chicken will knock the oil temp down a lot, and you should adjust the grill temp to keep the oil in the 325°F plus range.
• Flip. After 10 minutes, you can look at the bottoms of each piece. When they are golden brown, flip them over. After you flip, they should take another 10 minutes or more. Remove them when they are GBD all over, put them on the indirect side of the grill to drain (no paper towels needed), and immediately check the internal temp of each and every piece. All pieces need to have an internal temp of at least 160°F to be safe. Thighs and drums (dark meat) are safe at that temp but they are best at 170°F. If the pieces are not all done, close the lid and let them drip dry and bake on the indirect side of the grill until the temp is just right. When the oil gets back up to 350°F, keep frying the rest of the chicken in batches. Here is the pot with chicken frying and chicken pieces next to the pot finishing cooking and drip drying.
• Serve. Plate the fried chicken and serve immediately. I like a final sprinkle of large grain salt. But taste first because the meat has already been salted. If you want to amp it up to 11, serve the chicken with a dipping sauce such as our recipes for Mumbo Sauce or Alabama white BBQ sauce. I also absolutely love it drizzled with hot honey butter, a mix of honey, melted butter, and hot sauce. If you serve biscuits with the chicken, and you absolutely should, hot honey butter is great on them too.

GRILLED LEMON CHICKEN WITH GARLIC BREAD

Steps:

• Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30).
• Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove).
• Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with garlic bread and lemon wedges.

GRILLED BREADED DRUMSTICKS...

Steps:

• Make incisions on the chicken Season with salt and pepper add the lime juice and leave to rest for a couple of minutes.
• mix the soya sauce,honey and tobasco sauce.
• place the chicken drumsticks in the sauce and mix well till coated and let marinate for half hour.
• coat the chicken with the breadcrumbs (Easy way to do this is put the breadcrumbs in a plastic bag and drop the chicken in and coat them without getting your fingers messy and the leftover breadcrumbs can be re-used with out it getting lumpy.) Place it on a greased tray and put it under the grill at first on medium setting to ensure the chicken is well done on the inside and turn it up to crisp the outside.
• this should take approximately 20 minutes.
• Turn the chicken once while cooking.

CRISPY GRILLED CHICKEN THIGHS

Steps:

• Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

GRILLED CHICKEN WITH TOMATO AND BREAD SALAD

Steps:

• Make Salad:
• Preheat broiler.
• On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side. Cool bread. Bread may be toasted 2 days ahead and kept in a sealable bag at room temperature.
• In a bowl toss together bread, tomatoes, chopped celery, olives, onion, and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad. Toss salad well and let stand at room temperature while grilling chicken.
• Grill Chicken:
• Prepare grill.
• Brush chicken with vegetable oil and season with salt and pepper. Grill chicken on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until just cooked through. (Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer chicken to a cutting board and cool.
• Stir basil into salad. Slice chicken on the diagonal and serve with salad. Garnish each serving with whole celery leaves.