DR. MARTIN LUTHER KING JR.'S FAVORITE SOUTHERN PAN-FRIED CHICKEN
One of Dr. King's favorite foods - pan-fried chicken - as prepared by Chef Alexander Smalls.
Provided by Alexander Smalls
Categories Dinner
Time 3h15m
Number Of Ingredients 12
Steps:
- Gather the ingredients. Rinse the chicken pieces under cool water and pat dry.
- In a large bowl, whisk together the buttermilk, garlic powder, onion powder, cayenne, paprika, salt, and a few grinds of pepper. Add the chicken and toss until coated.
- Refrigerate, covered, for at least 2 hours, preferably overnight. Fry the chicken:
- Remove the chicken from the marinade, shaking off any excess. Place on a platter or plate (discard the marinade). Let the chicken come to room temperature. Meanwhile, gather the remaining ingredients.
- Fill a large cast-iron skillet halfway with oil. Heat over medium-high heat until the oil reaches 350 F.
- Add the flour, salt, and pepper to a wide rimmed plate and. Stir to combine.
- Dredge the chicken pieces in the seasoned flour, shaking off any excess and transfer to another plate or platter.
- Once the oil has reached the right temperature , working in batches to avoid crowding the skillet, add the chicken and fry, undisturbed, until golden brown, 8 to 10 minutes (smaller pieces may need less time).
- Turn the pieces and fry, undisturbed, until golden brown and an instant-read thermometer registers 165 F, 5 to 6 minutes more (larger pieces may need more time). Adjust the heat to maintain the oil temperature, if necessary.
- Drain on a crumpled brown paper bags, paper towels, or a rack set over a rimmed baking sheet. Sprinkle lightly with salt as chicken drains. Serve immediately.
Nutrition Facts : Calories 1150 kcal, Carbohydrate 35 g, Cholesterol 302 mg, Fiber 2 g, Protein 99 g, SaturatedFat 16 g, Sodium 1125 mg, Sugar 3 g, Fat 65 g, UnsaturatedFat 0 g
PAN-FRIED CHICKEN & SHAKEN PEAS
Take a fresh look at chicken and try it pan-fried with shaken peas - smart enough for a dinner party
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Drizzle the oil over the chicken and season. Heat a heavy-based frying pan and put the chicken in, skin side down. Fry on a high heat for 3-4 minutes until the skin is golden and crisp. Turn the chicken over and fry on a medium heat for a further 6-8 minutes until just cooked.
- Meanwhile, melt the butter in a pan. Add the onion and garlic and cook on a low heat until soft and transparent. Stir in the horseradish cream and crème fraîche and simmer for 2-3 minutes.
- Toss in the peas, lettuce and sugar and season well. Simmer for 2-3 minutes until the lettuce has wilted slightly, then remove from the heat and scatter in the mint. Divide the peas between hot plates, top with the chicken and serve with buttered new potatoes.
Nutrition Facts : Calories 426 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.64 milligram of sodium
JAMES MARTIN - PAN FRIED COD WITH GREMOLATA & SAUCE VIERGE
Another wonderful James Martin recipe for two people. The full name if this recipe is ''Pan-fried cod with gremolata, new potatoes and sauce vierge'' but it would fit!
Provided by Um Safia
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- To make the Gremolata, simply combine the ingredients and stir well. Set aside.
- To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
- Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
- While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
- Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
- Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.
- To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.
Nutrition Facts : Calories 1307, Fat 35.5, SaturatedFat 5.2, Cholesterol 99.3, Sodium 221.5, Carbohydrate 187.2, Fiber 25.6, Sugar 11.7, Protein 64.5
CHICKEN STIR-FRY IN 4 EASY STEPS
Asian cooking can be light, healthy and so quick that you'll think twice before ever ordering a takeaway again!
Provided by Emma Lewis
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don't place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
- Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
- Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
- Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
Nutrition Facts : Calories 501 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.02 milligram of sodium
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