Best Crispy Potatoes Recipe Recipes Recipe For Chicken

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PORTUGUESE PERI PERI CHICKEN



Portuguese Peri Peri Chicken image

Portuguese Peri Peri Chicken with Crispy Potatoes - smoky, flavorful and delicious, served over crispy potatoes, with a flavorful cilantro yogurt sauce.

Provided by Sylvia Fountaine| Feasting at Home

Categories     Main

Time 1h30m

Yield 6

Number Of Ingredients 17

1 small Whole Chicken (3-4 lbs) or sub chicken pieces ( see notes)
1 ½ lbs potatoes (Yukon or reds), thinly sliced ( 1/4 inch thick)
2 Dried Ancho Chilies-rehydrated
2 tablespoons smoked paprika
6 cloves garlic
1 tablespoon kosher salt
1 teaspoon coriander
1/4 cup plus 1 Tablespoon sherry vinegar, red wine vinegar or lemon juice.
1/4 cup plus 1 Tablespoon Olive Oil
1/2 teaspoon black pepper
1 cup plain yogurt
1 bunch Cilantro - finely chopped
½ teaspoon kosher salt
½ teaspoon coriander
Cracked pepper to taste
1 tablespoon lemon juice
1 tablespoon olive oil

Steps:

  • Preheat oven to 425F
  • Rehydrate dried chilies in a small pot of simmering water on the stove for 20 minutes. Remove stem and seeds.
  • Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.
  • Make the marinade by blending the marinade ingredients into a paste with a blender or food processor. Brush a layer of the marinade on the bottom of your large sheet pan.
  • Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt, overlapping slightly but not too much.
  • Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.
  • Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches an internal temperature of 165 F. The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. You can continue to cook the potatoes or crisp them up ( with broiler) while resting the chicken and cutting it into pieces.
  • While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.

Nutrition Facts : Calories 485 calories, Sugar 2.2 g, Sodium 1295.2 mg, Fat 15.5 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 4.6 g, Protein 54.3 g, Cholesterol 165.5 mg

CHICKEN DIANE WITH CRISPY ROASTED POTATOES



Chicken Diane with Crispy Roasted Potatoes image

One of my husband's favorite dishes is steak Diane but I'm not a big red meat eater. So, I came up with this chicken version made with a sauce that has the same flavors as the original. I serve it alongside "crispy on the outside but creamy on the inside" roasted potatoes that cook in the time it takes to make the chicken.

Provided by Megan Mitchell

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

1 pound baby Yukon gold potatoes, cut in half
4 tablespoons unsalted ghee, melted
Flaky sea salt, such as Maldon
2 boneless, skinless chicken breasts
Kosher salt and freshly cracked black pepper
1 large shallot, halved and thinly sliced
1 clove garlic, grated or minced
10 ounces cremini mushrooms, stemmed and thinly sliced
1/4 cup cognac or brandy
1/2 cup low-sodium chicken stock
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoon minced chives
1 tablespoon finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
  • While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
  • Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
  • Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
  • Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
  • Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
  • To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.

MAPLE-GLAZED CHICKEN AND CRISPY POTATOES



Maple-Glazed Chicken and Crispy Potatoes image

A juicy whole chicken with a sweet maple glaze, crispy potatoes and a fresh green salad in under 30 minutes? Yes, please! The trick is to break down the chicken into smaller pieces so it cooks faster in the oven.

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound fingerling potatoes
1/4 cup olive oil
1/2 teaspoon seasoned salt, such as Lawry's
One 3 to 4-pound chicken, cut into 8 pieces
1 tablespoon olive oil
1 tablespoon seasoned salt, such as Lawry's
1/4 cup pure maple syrup
2 tablespoons white wine vinegar
1 clove garlic, lightly crushed
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 heads butter lettuce, leaves separated

Steps:

  • Preheat the oven to 450 degrees F.
  • For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
  • Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
  • Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
  • For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
  • Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
  • For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.

CRISPY CHICKEN TENDERS



Crispy Chicken Tenders image

These crispy chicken tenders were so simple to make and were loved by my whole family! Dip in your favorite sauce or enjoy just as they are.

Provided by Hedz

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
2 cups panko bread crumbs
1 teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large egg
2 skinless, boneless chicken breasts, cut into 1-inch strips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  • Mix panko, garlic powder, chili powder, salt, and pepper together well.
  • Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet.
  • Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 38.3 g, Cholesterol 78.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 1.3 g, Sodium 456.9 mg, Sugar 0.3 g

CHICKEN & CRISPY CAPERS WITH NEW POTATOES



Chicken & crispy capers with new potatoes image

Combine chicken thighs with new potatoes and capers to make this quick and easy midweek meal, with stuffed olives and lemon zest to add some extra oomph

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 10

250g new potatoes , halved
2 tbsp plain flour
2 tsp dried oregano
4 skinless and boneless chicken thighs , halved
2 tbsp olive oil
2 tbsp capers , drained and dried
65g stuffed green olives
½ lemon , zested and juiced
handful of parsley , roughly chopped
½bag peppery salad , to serve

Steps:

  • Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.
  • Mix the flour and oregano, then toss the chicken in it. Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Remove with a slotted spoon and set aside.
  • Turn the heat down a bit and add the chicken, then fry until golden, around 10 mins. Tip the drained potatoes into the pan with the olives. Fry for 10 mins, until the chicken is cooked through and a little charred. Squeeze the lemon juice over, scatter with capers, parsley and lemon zest and serve with the salad.

Nutrition Facts : Calories 411 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium

BEST CITY CHICKEN



Best City Chicken image

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken

Time 1h15m

Yield 7

Number Of Ingredients 9

2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying

Steps:

  • Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  • Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  • Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

CRISPY ROASTED POTATOES



Crispy Roasted Potatoes image

As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!

Provided by Lindsay W

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 5

Number Of Ingredients 6

2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
  • Place potatoes into a large bowl.
  • Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
  • Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g

CRISPY BROWN SUGAR BAKED CHICKEN AND POTATOES



Crispy Brown Sugar Baked Chicken and Potatoes image

Make and share this Crispy Brown Sugar Baked Chicken and Potatoes recipe from Food.com.

Provided by MARIA MAC

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
4 medium potatoes, peeld diced to 1 inch
1 1/2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon basil
1 dash salt and pepper
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Preheat oven to 375 degrees. Grease or spray a large glass baking dish. Mix all dry ingredients in large ziptop bag.
  • Rinse chicken, place into bag and shake to coat chicken. Remove chicken from bag and set aside.
  • Add potatoes to bag and shake to coat. Pour potatoes and any extra flour and sugar mixture into greased baking dish.
  • Add chicken to top of potatoes. Place butter cut into small peices around baking dish.
  • Cover with foil and bake 45-60 minutes.
  • Remove foil and broil for 1-5 minutes to make top of chicken crispy.

Nutrition Facts : Calories 673.4, Fat 7.9, SaturatedFat 4.2, Cholesterol 83.7, Sodium 147.8, Carbohydrate 113.7, Fiber 6, Sugar 41.6, Protein 36.6

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