DEVILED CHICKEN
An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.
Provided by yukigumo719
Categories Australian
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
- Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
- Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
- Serve with steamed Rice.
ROASTED SODA CAN CHICKEN
A different take on the typical beer can chicken. I inject the butter-based rub under the skin for better flavor. The steam from the liquid makes this moist and tender.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Remove the giblets and rinse chicken inside and out with water. Pat dry with paper towels.
- Stir together butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. Rub the mixture over the entire chicken, including the cavity and beneath the skin.
- Discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.
- Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 degrees F (80 degrees C). Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 15 g, Cholesterol 149.7 mg, Fat 30.5 g, Fiber 1.1 g, Protein 41.3 g, SaturatedFat 11.2 g, Sodium 188 mg, Sugar 5.1 g
DEVILED CHICKEN BREASTS
Quick and easy, this is an excellent mid-week dish.
Provided by Velva Knapp
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 9
Steps:
- Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
- Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
- Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g
DEVILED CHICKEN RECIPE
Deviled Chicken is southern comfort food at its best! Tender chicken thighs in a crunchy, spicy coating then baked to perfection - devilishly delicious!
Provided by Becky Hardin
Categories Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a shallow bowl, whisk together the Dijon, lemon juice, paprika, and cayenne pepper.
- In a second shallow bowl, stir together the Panko, parsley, chives, and garlic powder.
- Season both sides of the chicken thighs with salt and pepper.
- One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken.
- Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.
Nutrition Facts : Calories 248 kcal, Carbohydrate 19 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 107 mg, Sodium 901 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
COLA-CAN CHICKEN
I found this recipe in the spring 2004 special edition of Southern Living Magazine. This makes the best tender and moist grilled chicken I have ever had and tastes alot like the rotisserie chicken you find in some restaurant's and deli's. We actually doubled the rub ingredients and used two chickens. We ate one and I froze the other. Try it. You will not be disappointed.
Provided by Susie in Texas
Categories Poultry
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using plain cool water, thoroughly wash chicken and dry.
- Combine all ingredients for Barbeque Rub in a small bowl.
- Rub oil over skin of chicken.
- Sprinkle 1/2 tablespoon of Barbeque Rub inside the chicken body and neck cavity.
- Rub 2 tablespoons of Barbeque Rub all over the chicken.
- Try to get some rub under the skin where it is loose.
- Pour out 3/4 cup of the cola and either drink it or discard it.
- Pour remaining 1/2 tablespoon of rub into the cola can.
- It may cause the cola to fizz, somewhat.
- Holding chicken upright, place it onto the cola can, making sure the can fits deeply into the body cavity.
- Pull the legs forward to form a tripod; this will allow the chicken to stand upright during cooking.
- Refrigerate chicken and allow to marinate while you get your grill ready.
- For charcoal grills: pile your hot coals around the perimeter of the grill leaving the middle open.
- Place a drip pan in the middle of the grill.
- For gas grills: use only one burner or side.
- Place a drip pan on the unlit side.
- Place chicken directly onto the drip pan and position it to stand upright.
- Grill with lid closed for approximately 1 hour and 15 minutes or longer until meat thermometer register 180 degrees.
- NOTE: I used a 4lb chicken and it took 1 1/2 hours.
- Remove chicken from grill and let stand about 5 minutes.
- Carefully remove cola can from cavity.
- It will feel like it is stuck, but do not turn chicken on it's side as the hot cola will spill out.
- I held the chicken on both sides and pulled it up while dh was holding onto the cola can.
- This worked pretty well.
Nutrition Facts : Calories 601.3, Fat 40.3, SaturatedFat 10.9, Cholesterol 181.1, Sodium 1356.4, Carbohydrate 12.5, Fiber 0.9, Sugar 10.2, Protein 45.5
DEVILED CHICKEN BREASTS
I got this recipe from a Miracle Whip label. I found that baking rather than stovetop does keep the crust together, but doesn't taste as good! It's your call, whatever you like. This recipe is a family favorite!!!
Provided by whatsachef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients together either in a bowl, or deep plate.
- Mix Miracle Whip and mustard together.
- Coat the chicken with wet mixture.
- Transfer chicken to bread crumb mixture. Shake off any excess.
- STOVETOP INSTRUCTIONS:.
- Coat bottom of skillet with oil. Add chicken and cook chicken on med-hi heat until center is no longer pink. Time may vary due to size of chicken breasts. Average cooking time is 10 mins on one side. Turn chicken and cook on other side until done, usually 5-10 minutes more.
- OVEN INSTRUCTIONS:
- Preheat oven to 425. Prepare breasts as stated above, and lay on a greased cookie sheet. Bake 25-35 mins, depending on size of breasts. Chicken is done when fluids run clear, and no longer pink in center.
Nutrition Facts : Calories 446.8, Fat 22.9, SaturatedFat 5.3, Cholesterol 93.1, Sodium 972.6, Carbohydrate 23.4, Fiber 2.7, Sugar 2.7, Protein 35.8
DEVILED FRIED CHICKEN
If you like fried chicken this one is excellent and well worth the time to make! The chicken has to marinate in the buttermilk so you can start it a day or two ahead. this recipe comes from Bon Appetit, 1998.
Provided by Bev I Am
Categories Chicken Breast
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper.
- Add chicken pieces.
- Seal bag, eliminating air.
- Turn bag to coat chicken evenly.
- Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
- Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish.
- With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
- Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
- Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
- Attach deep-fry thermometer.
- Heat oil over medium-high heat to 350°F.
- Add 4 pieces of chicken, skinned side down, to oil.
- Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).
- Using wooden spoons, turn chicken over.
- Fry 7 minutes.
- Turn chicken over again.
- Fry until deep golden brown and cooked through, about 3 minutes longer.
- Using same spoons, transfer chicken to large rack set on baking sheet.
- Reheat oil to 350°F.
- Repeat frying with remaining 4 pieces of chicken.
- Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
- Serves 4.
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DEVILED CHICKEN - LORD BYRON'S KITCHEN
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- Add the softened cream cheese to a large bowl. Use a hand-held mixer to beat the cream cheese.
- Add in the mayonnaise, mustard, Worcestershire sauce, and ground black pepper. Beat to combine.
- Next, add in the shredded chicken and the chives. Use a spatula to fold the chicken and chives into the cream cheese mixture.
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Servings 4Total Time 1 hr 30 minsCategory CondimentCalories 490 per serving
- Pour contents of Coca-Cola™ can into a small pot and heat until steaming (do not boil). Pour warm (again, not boiling) soda back into can until it’s about half full, discarding the rest of the liquid.
- Combine honey and Sriracha to make the sweet heat glaze, and set aside half for later. Pour remaining glaze over a whole chicken, rubbing thoroughly over the entire bird to coat on all sides.
- Insert the half-full soda can into the chicken cavity, standing the chicken upright on the can. We recommend wrapping kitchen twine around the chicken to secure it and ensure even cooking.
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