Airman Andersons Chicken Recipes

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AIRMAN ANDERSON'S CHICKEN



Airman Anderson's Chicken image

Make and share this Airman Anderson's Chicken recipe from Food.com.

Provided by mightyro_cooking4u

Categories     < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 14

vegetable oil, for frying
8 chicken thighs, skinless, boneless
2 eggs
2 teaspoons pepper, cayenne
salt
black pepper, freshly ground
1 cup flour, all-purpose
1/4 cup cornstarch
1 orange, zested
1 1/2 cups juice, orange
1/3 cup sugar, dark brown
6 tablespoons butter
2 teaspoons hot pepper flakes
1/8 tablespoon Worcestershire sauce

Steps:

  • In a large heavy-bottomed pot, pour oil in enough to fill the pot about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted into the oil reaches 350 degrees.
  • Line a sheet tray with a wire rack. Slice chicken into 2-inch pieces. In a bowl, whisk together eggs, cayenne pepper, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch.
  • Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on wire rack and let sit for 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and worcestershire sauce.
  • Stir; bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated. Remove to a serving platter and serve on rice.

FIREMAN'S CHICKEN



Fireman's Chicken image

This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!!

Provided by 945763

Categories     Chicken Breast

Time 50m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 7

16 ounces oil
1/2 cup salt
1 1/4 teaspoons pepper
2 tablespoons poultry seasoning
2 1/2 eggs
32 ounces vinegar (add last)
20 chicken breast halves (use whatever pieces you have on hand)

Steps:

  • Combine first 4 ingredients then add vinegar to mix.
  • Use to baste chicken while you are grilling. or baking. It's delicious either way.

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2014-03-12 Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat.
From cookingchanneltv.com
Servings 4
Total Time 1 hr 50 mins
Category Main-Dish

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