Oven Fried Chicken Madras Food

CHICKEN MADRAS

Steps:

• Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
• Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
• Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
• Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
• Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
• Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

OVEN-FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

OVEN-FRIED CHICKEN MADRAS

Steps:

• For chicken: Preheat oven to 400°F.
• In a shallow bowl, mix the yogurt and curry powder.
• On a sheet of wax paper (or another shallow bowl), mix the pistachios, bread crumbs, mint, salt and pepper.
• Dip chicken in yogurt mixture, then roll in pistachio mixture, coating well.
• Lightly coat chicken iwth cooking spray; arrange in a baking pan sprayed with cooking spray.
• Bake for 30 minutes or until fork-tender.
• Garnish with cilantro and mint sprigs and serve with Yogurt-Pistachio Sauce.
• For Yogurt-Pistachio Sauce: Mix together all ingredients and serve.

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW

Steps:

• For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
• In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
• In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
• Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
• Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
• For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
• For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
• Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
• Serve the chicken with the spicy honey and slaw.

BIG MAMA'S KITCHEN - OVEN FRIED CHICKEN

Steps:

• For Big Mama's Rub:
• Place all ingredients into a resealable container and mix until thoroughly combined.
• For the oven fried chicken:
• Preheat oven to 350 degrees F.
• Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Big Mama's Rub, to taste. Place in a bowl, cover with plastic wrap and place into the refrigerator overnight so that the meat can absorb some of the liquid.
• Remove the chicken from the refrigerator and dredge in self-rising flour.
• Fry the chicken in a 1/2-inch of canola oil in the bottom of a roasting pan in the preheated oven. Fry the chicken for 15 minutes per side.

OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE

Steps:

• Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
• Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.
• Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.
• Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.

OVEN-FRIED CHICKEN

Steps:

• Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).
• Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.
• Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.
• Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 375.
• Place flour& seasonings in large ziploc baggie.
• Dip chicken in melted butter, then place in seasoned flour bag and shake til coated well.
• Place on large baking sheet.
• Pour remaining melted butter into bottom of baking sheet.
• Bake 25-30 minutes, turn pieces over, then 25-30 minutes more.

CROCK POT CHICKEN MADRAS

Steps:

• Place the sliced onions and apples on the bottom of the crock pot.
• Sprinkle half the seasonings on top of the onions and apples.
• Add the chicken pieces and finally sprinkle the remaining seasonings on top of the chicken.
• Cook on low for 7-8 hours.

BALTI SEITAN MADRAS

Steps:

• Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl.
• Heat the vegetable oil in a pan and cook the onions until they are softened.
• Pour the spice mixture into the pan and let simmer.
• Break the seitan into pieces and add to the pan.
• Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated.
• Remove the pan from the heat, stir in the chopped chiles, and serve.

PHARAONIC CHICKEN

Steps:

• Stir together the allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil in a medium bowl. Add chicken and marinate for 15 minutes.
• Preheat oven to 425°F.
• Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
• Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425°F.
• Remove chicken from oven and arrange potatoes between pieces.
• In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
• Return chicken to oven and bake an additional 12 minutes.
• Sprinkle with cheese and return to oven until cheese melts.
• Serve.

INDIAN CHICKEN MADRAS

Steps:

• Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk).
• Chop Vidalia onions and place oil and onions in a sauté pan, sauté onions until soft. In a separate pan add margarine or butter and chicken. Cook over medium heat until chicken is cooked throughout. Drain margarine or butter from pan and remove chicken.
• Dice chicken into ½ to ¾ inch squares. Place chicken squares and chopped onion into a small stock or Dutch oven. Add tomatoes, madras curry paste and water, bring to a boil.
• Lower heat, cover and simmer for ½ hour.
• Cook Jasmine rice per instructions on package.
• Serve Chicken Madras over cooked Jasmine rice.
• NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.

CHICKEN MADRAS

Steps:

• Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
• Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
• Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
• Add tomato puree and lemon juice and stir.
• Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
• Serve with more coriander.

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!