Ingredients 1 Tbsp cooking oil chicken pieces 1 onion, finely chopped 1 Tbsp Paprika 1 tspn mixed spices 1/2 cup water 1 carrot chopped 1 Knorrox Chicken Stock Cube 2 tspn tomato paste 1 tspn garlic minced Salt and pepper
Instructions 1. Heat oil in a medium size pot and fry the chicken pieces until well browned on all sides then remove from the pot and set aside. 2. Add the onion and green pepper and fry until soft…Add Spices and fry for 1 minute, stirring constantly. Add water, stock cube and chicken to the pot. Bring to the boil then reduce the heat and allow to simmer covered for 15 minutes…then add tomato paste and let it simmer for few minutes.
Ingredients- 225g basmati rice 400g chicken 1 tbsp vegetable oil 1 medium onion, chopped 1 teaspoon ginger, crushed 1 1/2 tsps garlic, crushed 1 large tomato, chopped 1 tsp ground cinnamon 1/2 tsp ground cloves 1 tsp green chillies, crushed 1 tsp garam masala 600 ml water
Method Wash the rice and leave it to soak in cold water for 20 minutes Remove the skin from the chicken(not must) Cut the chicken into bite size pieces and transfer to a saucepan. Add enough cold water to cover the chicken and bring it to the boil. As soon as the water starts to boil, turn off the heat and drain off the water. heat the oil in a large non-stick pan, add the onions and cook until brown. Stir in the ginger and garlic and then the tomato. Cook for a minute and then add the remaining ingredients except for the rice, followed by the chicken. Add 50ml of the water and cook on a high heat for 5 minutes. The reduce the heat and simmer for 10 minutes. Add the rice and the remaining water. Cover and cook on a high heat until it starts to boil, then reduce the heat to low and cook until all the water has evaporated. Remove from the heat and allow to stand for 5-10 minutes before serving.
Cut ur chicken pieces and pat dry,add salt and course black pepper..get a plate put 1 cup flour then add crushed onion dry,garlic,salt,dry parsley,chilli or cayenne pepper,paprika….get a cup whole milk,dip the chicken pieces in whole milk and then get a zip lock bag put a bit of the flour mixture,after dipping in milk put in the zip lock bag shake fr 5 mins…then dip them in the remaining flour and then eggs and deep fry….soak ur potatoes in vinegar n water deep fry n coleslaw.
1/2 cup plain flour 1 tsp garlic flakes 1/2 tsp paprika 1/2 tsp oregano Salt and freshly ground black pepper 2 Irvine’s Chicken breasts, cut into 4cm strips 1 cup breadcrumbs 1 Egg
Place the flour in a resealable plastic bag and season with the garlic, salt and pepper. Place the Chicken in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with the salt and pepper and set aside. Whisk the Irvine’s Egg and 1 tablespoon water in a medium bowl. Remove a piece of the chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken. Deep fry the chicken pieces on medium heat until golden brown. Use a spatula to transfer the chicken nuggets to a paper-towel- line
2 cups oil, or as needed 2 tablespoons extra-virgin olive oil 1 tablespoon lemon pepper seasoning 12 chicken wings
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Stir olive oil and lemon pepper together in a bowl. Fry the chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. Toss hot wings with olive oil mixture to coat.
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.