Mustard Devilled Chicken Food

DEVILED CHICKEN

Steps:

• Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
• Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
• Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
• Serve with steamed Rice.

DEVILED CHICKEN THIGHS

Steps:

• Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
• Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
• In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
• Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
• Transfer to a large platter and serve.

DEVILED CHICKEN THIGHS

Steps:

• Preheat broiler to its maximum; set the rack about 4 inches from the heat.
• Season chicken on both sides and place it in a pan, skin side up.
• Broil, watching carefully, until the skin is golden brown, about 5 minutes.
• Meanwhile, combine the mustard, shallot, and cayenne (if you have a small food processor, just throw them in there and pulse the machine on and off a few times).
• When the chicken has browned, remove it from the oven and turn it.
• Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes.
• Turn the chicken and spread the remaining mixture on the skin side.
• Broil until the mustard begins to brown, about 5 minutes.
• At this point, the chicken may be done, an instant read thermometer inserted into the meat will read 160°.
• If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.
• Garnish with the parsley if you like and serve.

DEVILED CHICKEN BREASTS

Steps:

• Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
• Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
• Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

DEVILED CHICKEN WITH TOMATO SALAD

Steps:

• Preheat the broiler.
• Slash the chicken skin and place on a foil-lined baking sheet.
• Mix the remaining ingredients together and season.
• Spread a third of the mixture over the chicken, turn and spread the same amount on the other side.
• Broil, skin-side down, for 3-4 minutes.
• Meanwhile, to make the dressing for the salad, place all the ingredients in a screw-top jar and shake well.
• Turn over the chicken and spread the rest of the mixture on the slashed side.
• Broil for another 5 minutes until hot right through and tinged with charred edges.
• Scatter the sliced tomato and scallion onto 2 plates and drizzle with the dressing.
• Place the chicken on the plates and serve.

DEVILED CHICKEN THIGHS

Steps:

• Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
• Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)
• When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.
• At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve.
• Variations
• For extra crunch, combine the mustard and shallot with about 1 cup bread crumbs. Be especially careful in broiling, for the bread crumbs will burn very soon after they brown.
• For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley (or basil, cilantro, dill, or chervil). Proceed as directed.
• You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.

DEVILED CHICKEN

Steps:

• Cook chicken in hot oil until golden, then remove from heat, drain and place in casserole or baking dish.
• Cook onion and garlic in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper.
• Cover and bring to boil, then remove from heat and pour over chicken pieces.
• Bake, covered in a moderate oven 1 to 1 and a quarter hours or until chicken is tender.

DEVILED FRIED CHICKEN

Steps:

• In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper.
• Add chicken pieces.
• Seal bag, eliminating air.
• Turn bag to coat chicken evenly.
• Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
• Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish.
• With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
• Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
• Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
• Attach deep-fry thermometer.
• Heat oil over medium-high heat to 350°F.
• Add 4 pieces of chicken, skinned side down, to oil.
• Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).
• Using wooden spoons, turn chicken over.
• Fry 7 minutes.
• Turn chicken over again.
• Fry until deep golden brown and cooked through, about 3 minutes longer.
• Using same spoons, transfer chicken to large rack set on baking sheet.
• Reheat oil to 350°F.
• Repeat frying with remaining 4 pieces of chicken.
• Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
• Serves 4.

DEVILED FRIED CHICKEN

Steps:

• In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
• Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
• Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
• Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.