Rosemary Chicken Fritters Food

ROSEMARY CHICKEN FRITTERS

Steps:

• Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times until broken down into small pieces; do not overprocess. Transfer chicken to a mixing bowl. Repeat 2 more times with remaining chicken.
• Place celery, onion, carrots, garlic, and rosemary into the food processor and pulse several times until vegetables are 1/4 inch in size. Add to the mixing bowl with the chicken.
• Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.
• Pour 1/4 inch of avocado oil into a 12-inch nonstick skillet over medium-low heat. Heat until shimmering. Use a 1/4-cup measure to drop 6 portions of chicken mixture into the oil. Lightly press each mound into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes on each side.
• Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.

SKILLET ROSEMARY CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

CHICKEN MASHED POTATO FRITTERS

Steps:

• Bring potatoes, 1 teaspoons salt, and water to cover to a boil in a small saucepan. Cook 20 minutes or until tender; drain and mash potatoes.
• Stir together mashed potatoes, remaining 1 teaspoons salt, chicken, and next 7 ingrdients(through lemon rind). Chill mixture 1 hour. Shape into 2" balls.
• Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly.
• Pour oil to a depth of 4" into a Dutch oven or fryer; heat to 370*F. Fry fritters, in batches, 2 minutes or until golden brown. Drain on wire racks on paper towels, and serve immediately. Serve with Lime Cayenne Mayonnaise(recipe posted separately).

OVEN FRIED GARLIC ROSEMARY CHICKEN

Steps:

• Wash chicken and dry.
• Combine flour, rosemary, garlic powder, black pepper and salt.
• Turn into a large bag.
• Place all the chicken at once into the bag with the flour mix.
• Shake until all pieces are coated well.
• Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
• Arrange chicken in the hot fat in the pan, skin side down.
• Bake 30 minutes or until the underside is golden brown.
• Turn chicken and bake another 30- 40 minutes until done.

ROSEMARY CHICKEN DINNER

Steps:

• Cut each potato into four wedges. Place chicken and potatoes in a greased 13-in. x 9-in. baking dish or shallow roasting pan. Drizzle with oil. Combine salt, garlic powder and pepper; sprinkle over chicken and potatoes. Sprinkle rosemary over chicken. , Bake, uncovered, at 375° for 45 minutes; drain. Bake 15-20 minutes longer or until potatoes are tender and chicken juices run clear.