Worcestershire Chicken Food

WORCESTERSHIRE CHICKEN

Steps:

• Pat chicken dry and place between 2 sheets of plastic wrap.
• With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
• In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
• Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
• Transfer chicken with tongs to a platter.
• Simmer sauce until reduced to about 1/4 cup.
• Add lemon juice and salt and pepper to taste.
• Pour sauce over chicken.

SUMMERTIME FRIED CHICKEN DINNER

Steps:

• For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
• Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
• Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
• Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
• Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
• Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
• For the coleslaw: Whisk together the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard and celery salt in a medium bowl. Add the coleslaw mix and toss to coat. Season with 1/4 teaspoon salt and several grinds of pepper. Cover and refrigerate for 30 minutes. Taste and add additional salt and pepper as needed before serving.
• Serve the chicken hot or at room temperature with the coleslaw, potato rolls and pickles on the side.

SAUTEED WORCESTERSHIRE CHICKEN

Steps:

• Pat chicken dry and place between 2 sheets of plastic wrap. With a meat pounder flatten chicken lightly to about 1/2-inch thickness and season with salt and pepper.
• In a large non-stick skillet heat oil over moderate heat and cook chicken, skin sides down, 6 minutes on each side. Add garlic, Worcestershire sauce, vinegar, broth, and oregano and simmer until chicken is cooked through, about 4 minutes. Transfer chicken with tongs to a platter and simmer sauce until reduced to about 1/4 cup. Add lemon juice and salt and pepper to taste.
• Pour sauce over chicken.

MY FAVORITE GRILLED CHICKEN EVER

Steps:

• Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
• Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
• Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

NORMAL CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a glass baking dish. Pour the soy sauce and Worcestershire sauce over them. Cover with a lid or aluminum foil.
• Bake for 50 minutes in the preheated oven, or until the juices run clear. If using frozen chicken breasts, bake for 1 hour.

CHICKEN LOVER'S ULTIMATE BAKED CHICKEN

Steps:

• Preheat your oven to 375°F.
• Place clean chicken in a roasting or 9x13 pan.
• Combine the Italian dressing, soy sauce, Worcestershire, and butter in a microwaveable bowl or small saucepan and warm until the butter is melted and the marinade is well combined.
• Use a baster if you have one, if not just pour the marinade inside and all over the chicken.
• Coat the top and sides of the chicken very well with the poultry seasoning. Next, season with the salt, pepper, basil and garlic powder. Put the bay leaves inside the cavity of the chicken.
• Place chicken uncovered on center rack of oven. Bake for 30 minutes then baste the chicken with the pan juices. Bake for another 30 minutes.
• Remove the chicken from the oven at the one hour mark and turn the chicken over in the pan. Baste the exposed underside with the pan juices and then season well with poultry seasoning, and a little sprinkle each of pepper and basil. Put the chicken back into the oven and bake for another 30 minutes. Again take out the chicken and turn it over. Depending on your oven and the exact size of your chicken it may take 15-30 minutes more for it to be done.
• Check for doneness at the thigh joint. No blood or redness means it is done. Do not be concerned with the dark color of the chicken at any point. It is the herbs and marinade that give it the dark color and it will not taste burned.
• As you serve the chicken dredge each piece in the pan juices or spoon a little of it over the piece.

CLASSIC BALSAMIC MARINADE FOR CHICKEN

Steps:

• Whisk Worcestershire sauce, oil and vinegar until blended. Reserve 1/4 cup Worcestershire sauce mixture for later use.
• Pour remaining Worcestershire sauce mixture over chicken in shallow dish; turn to evenly coat both sides of chicken breasts.
• Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade.
• Grill chicken 6 to 8 min. on each side or until done (165°F), turning and brushing with reserved Worcestershire sauce mixture for the last 5 min.

LEMON & WORCESTERSHIRE MARINADE FOR CHICKEN

Steps:

• Combine marinade ingredients; marinate chicken at least half a day; fish for a couple of hours.
• Bake, grill or broil as you wish.