You should have a cutting board made out of a hard plastic resin. Wooden cutting boards can and do develop cracks and you don’t want that, because it provides a place for bacteria to grow. That’s the last thing we want on our chicken. You will want a meat hammer made for tenderizing meat. Buy one as heavy as you can afford. You want one that is all metal and one piece if you can find it because it will be easy to clean up. You will want a roll of plastic wrap so you can cover your chicken with a layer of plastic before you beat it with your meat hammer. This way you will keep down the splatter and mess and make clean up so much easier. You’ll need one gallon plastic ziplock bag in which to marinate the chicken overnight. 1 pack of skinless, boneless chicken breasts Wet ingredients: 1 quart of buttermilk 1 small bottle of Texas Pete hot sauce 2 cups whole milk 2 large eggs Dry ingredients: 2 cups unseasoned bread crumbs 1 cup of flour 1 cup of fine crushed corn flakes 1 teaspoon sea salt 1 teaspoon black pepper You’ll also need enough vegetable oil to fill your cooking pot 2-3 inches deep.
How to Make it : You can thaw the chicken in its original package. Just be sure if any blood spills in your refrigerator to clean it up at once with a bleach and water solution. Open the package in your sink and drain away any juices or blood. Wash your chicken under cold running water then pat to dry. Move the chicken to your cutting board and cut each breast half into about 3 – 4 pieces, then lay it out on your cutting board and cover with plastic wrap. Beat the pieces flat with the meat hammer. Now place all your chicken into a ziplock bag and pour in the buttermilk and hot sauce. Close the bag and place it into your refrigerator overnight. The next day, whip the milk and eggs in a small bowl. In a large bowl add all the dry ingredients together very well. Take your chicken tenders out of their buttermilk solution and place them into the milk / egg mixture, then coat them very well with the dry mixture. Now it goes back into the milk / egg mixture and then back into the dry mixture. You will now have breaded your chicken tenders twice. When you take them out of the breading the second time, lay them side by side on a dish or baking pan. You will now want to use 2-3 inches of vegetable oil in a cooking pot. If you prefer to use a deep fryer, set it to 350°F. Now fry the chicken to a deep golden brown and drain on paper towels. You can now serve them with honey mustard or ranch dressing. Serve with carrot and celery sticks for a little temperature and texture variation.
• For the dry brine: • 2 pounds of skin-on, bone-in chicken pieces • 1 tablespoon of kosher salt • For the Indian-inspired rub: • 1 tablespoon garam masala • 1/2 teaspoon kosher salt • 1 teaspoon freshly ground black pepper • 1/4 teaspoon cayenne pepper • 1/2 tablespoon garlic, minced • 1/2 teaspoon ground turmeric • 1/2 tablespoon fresh ginger, grated using a microplane • 1 tsp fenugreek leaves, crushed • 1 tablespoon vegetable oil
1. Dry brine the chicken. 8-12 hours before you intend to roast the chicken, take it out of the fridge and place it on a roasting pan with a non-stick roasting rack. Using your fingers, carefully separate the skin from the meat. Try not to tear it. 2. Rub a bit of the salt under the skin of each chicken piece. Reserve some of the salt to rub on the skin of each piece as well. 3. Place the chicken in the fridge and let it dry brine for 4-8 hours (overnight is better). 4. Make the Indian-inspired rub. Combine all of the ingredients for the rub except for the oil in a small bowl. Add the oil and mix until it forms a thick paste. 5. Roast the chicken. Preheat your oven to 450℉. 6. After the chicken has brined, take it out of the fridge and carefully separate the skin from the meat again. Using your fingers or a small spoon, rub some of the spice paste under the skin of the chicken. Make sure it’s evenly distributed. Reserve some of the paste to rub on the skin of the chicken as well. 7. Place the roasting pan in the oven and roast the chicken for 25-35 min, or until a instant-read thermometer registers 150℉ in the thickest part of the breast or 165℉ in the joint between the thigh and the drumstick. 8. Take the chicken out of the oven and let it rest for at least 10 min. 9. Serve while still warm.
Preheat your oil in a pan. Boil your chicken pieces(10 pieces)with salt for 5min.Put them in a plate to cool off. In separate bowls First bowl beat 1 egg with 2 teaspoons of milk. Second bowl mix 2 spoons of flour and spices of your choice(I used barbecue spice,chicken spice and brown onion seasoning) Deep your pieces in egg mixture and coat with your flour mixture then deep-fry your meat till golden brown. Enjoy.
Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess
10 pieces bone in, skin on chicken (I used all legs tonight) 2 C. all purpose flour 1 tsp. salt 1 tsp. black pepper 1/2 tsp. smoked paprika (optional, but adds good flavor) 2 eggs 1/4 C. heavy cream or milk (I used heavy cream) vegetable oil for frying
Set the chicken out about 15 minutes before you are ready to fry. In a large Ziploc bag combine the flour, salt, pepper and paprika. In a dredging type bowl/dish beat the eggs with the cream or milk. Using a large iron skillet (or other deep sided skillet, you could deep fry also), heat 1″ oil to 350 degrees. Take each piece of chicken and dip into the egg mixture then place in the Ziploc bag and shake around till well coated. Shake off excess and place in the hot oil. Repeat with a few more pieces (do not overcrowd the skillet, I cooked mine in two batches). Cook for 7-10 minutes or until the chicken is good and golden brown on the bottom, turn the chicken and brown the other side about another 7 minutes, continue turning and cooking the chicken another 6-8 minutes or until the internal temp. reads 165 degrees (white meat does not take as long as dark meat, so check after 15 minutes of frying). Remove chicken to a paper sack or paper towel lined plate.
Method Wash and boil beans then add potatoes in let them boil until completely cooked then add knorrox cubes, aromat and rsma original let it boil all together then in a seperate pan fry onions add bit of curry powder let it cook until soft rthen add to your beans let it boil then add little bit of maize meal as if you cooking pap and stir continously then reduce heat. Serve when it is cooked
Chicken recipe Paprika Oil Chicken spice Lemon and herb sauce Black pepper Crushed garlic
Method Put all this in your meat then let your meat rest for 1 or 2 hours then grill ku oven for 30 to 45 minutes
Imfino Mase uykhile wash it then chop it if inkudlwama then fry onions when onions are soft put a bit of salt then add imfino and leave ur saucepan open but uligade then grate izambane and add some Aromat and serve.