RED HOT CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h50m
Yield 6 servings
Number Of Ingredients 29
Steps:
- Put the olive oil, orange, lime and lemon juices, chile powder, paprika, garlic and chipotle with adobo sauce in a blender and puree. Put the chicken breasts in a resealable bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
- Preheat the oven to 375 degrees F.
- Remove the chicken breasts from the marinade and transfer to a roasting pan. Roast until the chicken is slightly browned and cooked through, 15 to 20 minutes. Serve the chicken breasts whole with warm flour tortillas, sour cream, Pico de Gallo and Guacamole and Mexican Rice.
- To make the pico de gallo, chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping; there is no need to remove the leaves from the stems completely. Put the tomatoes, jalapenos, onion and cilantro together in a bowl and give it a good stir. Squeeze the juice of 1 of the lime halves into the bowl. Add salt to taste and stir again.
- To make the guacamole, halve the avocados lengthwise and remove the pits. Next, with a spoon, scrape the "meat" out onto a large plate. Mash the avocados, making sure to leave them relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of the pico de gallo and fold together. Lastly, squeeze the juice of the remaining lime half over the top. Give it one last stir and serve.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and garlic. Cook, stirring constantly and making sure the rice doesn't burn, for 3 minutes. Add the whole tomatoes and diced chiles and tomatoes, stir to combine and cook for 2 minutes. Finally, add the broth and stir together. Add a good teaspoon of cumin and the salt. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the rice is cooked, 10 to 15 additional minutes. Add more liquid as needed; the rice should not be sticky.
- Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
NASHVILLE HOT CHICKEN
Steps:
- Let oil cool: When all the chicken is finished, let the oil cool down for 5 to 10 minutes. You will need some of it to make the spicy paste.
Nutrition Facts : Calories 712 kcal, Carbohydrate 40 g, Cholesterol 206 mg, Fiber 2 g, Protein 41 g, SaturatedFat 11 g, Sodium 954 mg, Sugar 6 g, Fat 44 g, UnsaturatedFat 0 g
GRILLED CHICKEN WINGS WITH FRANK'S RED HOT SAUCE
These are awesome wings with only three ingredients! Every time I make these for a crowd, I am always asked for the recipe.
Provided by LoCo4678
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Whisk the dressing and the one cup Frank's hot sauce together in a small bowl.
- Add to chicken wings and marinate about 30 minutes to an hour while grill is heating up.
- Spray cooking area on grill with cooking spray.
- Add wings to hot grill. Watch closely as they do tend to burn quickly.
- Grill for about 25-30 minutes.
- It's ok to turn frequently to prevent burning.
Nutrition Facts : Calories 1431.1, Fat 106.9, SaturatedFat 28, Cholesterol 437, Sodium 2482.2, Carbohydrate 6.9, Fiber 0.2, Sugar 5.4, Protein 104.5
FRANK'S REDHOT BUFFALO CHICKEN WINGS
This is adapted from a recipe on Frank's RedHot website. These are spicy hot! I recommend recipe #344853 as a condiment!
Provided by mersaydees
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
- Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375°F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
- Toss wings in Buffalo Wings Sauce to coat.
- Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.
RED CHICKEN
This recipe was given to me by a friend of my mother. I made it once for my inlaws and ever since then I have had to make it at least once every two months. They love it... I sometimes use chicken thighs for this recipe instead of a whole chicken cut into portions.
Provided by Tanya Metelerkamp
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
- Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
- Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 384.8 calories, Carbohydrate 28.6 g, Cholesterol 90 mg, Fat 16.2 g, Fiber 1.9 g, Protein 30 g, SaturatedFat 4.9 g, Sodium 278.9 mg, Sugar 10.8 g
DURKEE RED HOT CHICKEN WINGS
My favorite hot and spicy wings. The spiciness of the dipping sauce can be adjusted to your preferences. Durkee's has also gone by the name of Franks Red Hot Sauce
Provided by zippiestfriend
Categories Lunch/Snacks
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Trim wings.
- Mix together hot sauce, oil and vinegar.
- Mix with wings and marinate 30 - 45 minute
- Place wings on broiler pan in single layer. Broil 20 ~ 25 minute Turn often and brush with marinate till crispy.
- Dipping Sauce - 1 tablespoon butter, 1 tablespoon lemon juice or vinegar. Cook until smooth with ------ Warm - 3 tablespoons Red Hot Hot - 4 tablespoons Red Hot Very Hot - 5 tablespoons Red Hot Scorching - 6 tablespoons.
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
Steps:
- Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
- Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
More about "red hot chicken food"
RESTAURANT | RED HOT CHIK'N | PLANO
From redhotchikn.com
FRANK’S REDHOT BUFFALO CHICKEN DIP - FOOD CHANNEL
From foodchannel.com
THE ORIGINAL FRANK’S® REDHOT® BUFFALO CHICKEN WINGS …
From foodchannel.com
HOT CHICKEN RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
FRANK’S REDHOT® BUFFALO CHICKEN SANDWICH
From franksredhot.com
Cuisine AmericanCategory Entrees,Sandwiches, Wraps, And TortillasServings 4
BEST RED HOT CHICKEN RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
1.8/5 (5)Total Time 2 hrs 50 minsServings 6
FRANK’S REDHOT NOW MAKES BONELESS CHICKEN BITES IN ORIGINAL AND …
From bestproducts.com
RED HOT CHICKEN - CINCYSHOPPER
From cincyshopper.com
WHERE TO BUY | FRANK'S REDHOT® US
From franksredhot.com
RED HOT AND BLUE CHICKEN SNACK BAG - GOOD HOUSEKEEPING
From goodhousekeeping.com
REDHOT BUFFALO CHICKEN DIP RECIPE - CHEESE.FOOD.COM
From food.com
WHY THE APPETITE FOR CHICKEN SANDWICHES IS RED HOT AND SHOWS NO …
From cbc.ca
FATBURGER FRANK’S REDHOT BUFFALO CHICKEN SANDWICH - THE FAST FOOD POST
From fastfoodpost.com
REDHOT SPICY CHICKEN SANDWICH RECIPE | FRANK'S REDHOT® US
From franksredhot.com
FRANKS RED HOT CHICKEN MARINADE RECIPES ALL YOU NEED IS …
From stevehacks.com
RED HOT CHICKEN DIP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RED HOT KERALA CHICKEN FRY - LUV 4 FOOD N TRAVEL
From luv4foodntravel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love