Paprika Fried Chicken Food

PAPRIKA CHICKEN

Steps:

• In small bowl, whisk together eggs and garlic. Place chicken in a large, zip-top bag and add the egg mixture. Seal tightly. Refrigerate chicken for at least 3 hours.
• In a large bowl, combine flour, paprika, salt, pepper, cayenne pepper, garlic powder, onion powder and marjoram. Reserve 1/2 cup of the flour mixture to make the gravy.
• Preheat oven to 350 degrees. Dredge the chicken breasts in the remaining flour mixture.
• Heat oil in a large skillet over medium high heat. Brown chicken for 2-3 minutes per side, until golden. Spray a 9x13 baking dish with non-stick cooking spray and place chicken in dish. Bake, uncovered for about 30 minutes, or until chicken is cooked through.
• Meanwhile, prepare the gravy. Melt butter in a large skillet over medium heat.
• Whisk in the reserved flour mixture and cook for about 1 minute. Slowly whisk in the milk, then chicken broth, until smooth. Stir in the sour cream and lemon juice.
• Season with salt and pepper, to taste. Stir in the parsley just before serving.

CREAMY PAPRIKA CHICKEN

Steps:

• Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
• Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows.
• Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
• Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
• Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice.

PAPRIKA CHICKEN

Steps:

• Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
• Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
• Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.

PAN-FRIED PAPRIKA CHICKEN

Steps:

• 1. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
• 2. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.
• 3. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
• 4. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
• 5. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and a mixture of boiled rice and wild rice.

OVEN FRIED PAPRIKA CHICKEN

Steps:

• Thoroughly mix flour, paprika, salt and pepper in a shallow dish, set aside. Place wire rack over a sheet pan, set aside.
• Rinse chicken and gently pat dry.
• Coat each chicken piece thoroughly in the flour mixture and place on the wire rack/sheet pan, then place in the fridge for 30 minutes.
• Meanwhile, pre-heat oven to 425*F. Put butter into 9x13x2 baking dish (or a larger 18x12x2 roaster pan, depending on the size of your chicken portions) and place dish in the oven just until the butter melts.
• Once the butter has melted, tilt the baking dish around to evenly distribute the butter. Place coated chicken pieces SKIN SIDE DOWN directly into the hot, buttered baking dish (do not over-crowd).
• Bake, un-covered, for 35 minutes UNDISTURBED (it is not burning). Then flip chicken over and bake an additional 15 minutes. Check to be sure no pink remains and juices run clear.
• Remove chicken pieces to a platter and tent with foil for 5 minutes before serving.
• Enjoy!

ROSEMARY-PAPRIKA CHICKEN AND FRIES

Steps:

• Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
• Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
• Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
• Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.

PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS

Steps:

• Grate the lemons and then squeeze them to extract the juice.
• Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
• Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
• Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
• If pan frying - heat the olive oil gently and add the chicken breasts.
• Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
• At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
• The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
• Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
• Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
• OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
• Place chicken breasts with all the sauce into the pan.
• Turn over once during cooking which should take 30 to 45 minutes.
• Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
• Cook for a further 2-5 minutes.
• Serve as for pan-fried version.