Zesty Pan Fried Chicken Food

ZESTY CHICKEN MEATBALLS

Steps:

• In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
• Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
• Add the linguine to the pot of salted boiling water and cook according to package instructions.
• Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
• To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

ZESTY PAN FRIED CHICKEN

Steps:

• 1. Put olive oil in pan on MED/HI.
• 2. Crack eggs in bowl and in a seperate bowl place sesonings and bread crumbs. Dip the chicken in the egg and then rub with coating.
• 3. Place coated chicken in pan and cook until crisp but not burnt on both sides.
• 3. Remove the chicken from the pan and place on a serving plater. Reccomended with a salad and mashed potatoes. Enjoy.

PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE

Steps:

• For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.
• For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.
• Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.
• When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.

SYLVIA'S SOUTHERN FRIED CHICKEN

Steps:

• In plastic bag, combine salt, 1 teaspoon of the black pepper, and the garlic powder.
• Sprinkle over the chicken and let stand at least 20 minutes (but overnight in the refrigerator is better).
• Place flour, the remaining 1/4 tsp. black pepper and paprika in a plastic bag.
• Add the seasoned chicken and shake until each piece is covered with flour.
• In a large skillet, heat oil over high heat, add chicken pieces and reduce heat to medium.
• Cook for 7 to 10 minutes or until chicken is nicely browned on the bottom.
• Turn and cook on the other side for another 7 to 10 minutes or until chicken is cooked through.
• Remove from skillet and drain on paper towels before serving.

NEXT LEVEL FRIED CHICKEN

Steps:

• To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
• Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
• Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn't drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
• When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.

SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE

Steps:

• Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
• For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
• In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
• Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
• Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
• Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
• If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
• Once done, serve immediately with a generous spoon full of dipping sauce.

ZESTY FRIED CHICKEN

Steps:

• Combine cornmeal, paprika, salt, garlic, powder, pepper, and cumin in a shallow dish or on a sheet of waxed paper.
• Rinse chicken, do not pat dry; coat chicken evenly on all sides with the cornmeal mixture.
• Spray an unheated large skillet with cooking spray.
• Preheat skillet over medium high heat.
• Add chicken; cook for 8 to 10 minutes or until tender and no longer pink, turning occasionally to brown evenly on all sides.

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.

ZESTY CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.