Heathers Best Ever Baked Chicken Food

OVEN-BAKED, BEST EVER, JUICIEST CHICKEN

Steps:

• Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
• Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
• Cover and refrigerate overnight.
• Preheat oven to 300 degrees.
• Drain chicken and pat dry.
• Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
• Brush each half with 2 tablespoons barbecue sauce.
• Sprinkle with 1-1/4 teaspoon of Rub.
• Turn halves over and repeat.
• Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
• THIS IS WORTH THE EFFORT!
• If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.

BEST-EVER FRIED CHICKEN

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

BEST EVER FRIED CHICKEN

Steps:

• In large bowl, whisk together 4 cups buttermilk, sugar, garlic, 2 tablespoons celery seed, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
• Meanwhile, in large bowl, whisk together flour, cayenne, 1 teaspoon salt, 1 tablespoon pepper, and remaining 2 tablespoons celery seed.
• Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. Place remaining 2 cups buttermilk in second bowl. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
• Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.
• In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
• Meanwhile, in large bowl, whisk together flour, chili powder, 1 teaspoon salt, and 1 tablespoon pepper.
• Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. Combine lime zest with remaining 2 cups buttermilk in second bowl. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
• Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.
• In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
• Meanwhile, in large bowl, whisk together flour, dried herbs, 1 teaspoon salt, and 1 tablespoon pepper.
• Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. In second bowl, combine lemon zest with remaining 2 cups buttermilk. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
• Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.
• In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
• Meanwhile, in large bowl, whisk together flour, curry powder, 1 teaspoon salt, and 1 tablespoon pepper.
• Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. In second bowl, combine orange zest with remaining 2 cups buttermilk. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
• Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.
• In large bowl, whisk together 4 cups coconut milk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
• Meanwhile, in large bowl, whisk together flour, sesame seeds, 1 teaspoon salt, and 1 tablespoon pepper.
• Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. In second bowl, combine scallions with remaining 2 cups coconut milk. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in coconut milk and then in flour once more. Shake off excess flour and add chicken to oil.
• Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.

HEATHER'S BEST EVER BAKED CHICKEN

Steps:

• Marinate the chicken in the ranch dressing overnight (or for at least 4 hours).
• Preheat the oven to 450 degrees F (230 degrees C).
• Combine the bread crumbs, Parmesan cheese, black pepper, sage and salt and mix well. Coat the marinated breasts in the breading mixture and place in a 9x13 inch baking dish. Bake in the preheated oven for 20 minutes, then REDUCE HEAT to 350 degrees F (175 degrees C) and bake for 30 minutes or until done and juices run clear.

CHICKEN IN THE HEATHER

Steps:

• Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375F for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with boiled or creamed/mashed potatoes and fresh vegetables.

THE BEST GROUND CHICKEN BURGERS

Steps:

• Make the burger sauce by mixing the sauce ingredients together (mayo, mustard, lemon juice, smoked paprika, and salt & pepper). Taste and adjust as needed.
• Oil and pre-heat your grill to medium-high heat.
• Chop the chives and oregano, and prepare your toppings.
• In a medium to large bowl, add the ground chicken, chives, oregano, minced garlic, lemon juice, breadcrumbs, mayo, and salt & pepper. Using your hands, gently mix everything together, taking care to not over handle the mixture.
• Form burger patties one by one and place them on a sheet of wax paper. You should be able to make six average-size burger patties or four larger ones. Using your thumb, create a depression in the center of each patty so they cook evenly.
• Cook the burger patties until internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine took 5 minutes on the first side and 4 minutes on the second side (gas BBQ).
• Once the burgers are cooked, you can toast the buns for about 30 seconds on each side if desired.
• Assemble burgers by spreading the sauce onto each bun and adding the burger patties and toppings.

THE BEST FRIED CHICKEN

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.