Pan Fried Chicken With Hoisin Cranberry Sauce Food

PAN-FRIED CHICKEN WITH HOISIN CRANBERRY SAUCE

Steps:

• Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs., Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink., Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through., Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce.

CHICKEN WITH CRANBERRY-HOISIN SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°:. Remove and keep warm., Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use). In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce and reserved pineapple juice. , Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

CHICKEN WITH CRANBERRY-HOISIN SAUCE

Steps:

• In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
• In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
• Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
• In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
• Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

CHARLES' COUNTRY PAN FRIED CHICKEN

Steps:

• In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
• Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
• Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

SIMPLE PAN-FRIED CHICKEN BREASTS

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.

OVEN-FRIED CHICKEN WITH CRANBERRY SAUCE

Steps:

• In a large resealable plastic bag, combine the bread crumbs, cheese, wheat germ, garlic and seasonings. Add chicken, one piece at a time, and shake to coat. Place on a baking sheet coated with cooking spray., Bake at 375° for 20-25 minutes or until a thermometer reads 170°, turning once., Meanwhile, in a small saucepan, bring cranberry sauce to a boil. Remove from the heat; whisk in the lime juice, vinegar and mustard. Serve with chicken.