Chicken Crackling Farina Bread Recipes

CRACKLIN' BREAD II

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x9 inch square baking dish.
• In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin's. Pour the batter into the prepared baking dish.
• Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.

CRISPY FRIED CHICKEN SKIN

Steps:

• Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.
• Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.
• Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.

FARINA BREAD

Steps:

• Mix together the Farina, flour, sugar, baking powder, and salt.
• In a separate bowl mix egg, milk and oil together.
• Add egg mixture to flour mixture, stirring just until moistened. Batter will be a little lumpy.
• Grease loaf pan and pour batter into pan.
• Bake at 400 for about 30 minutes or until done.

CRISPY GARLIC BREADCRUMB CHICKEN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

CRACKLING CORNBREAD

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
• Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
• Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

CHICKEN CRACKLING

Steps:

• Heat oven to 200C/180C fan/gas 6. Pat chicken breast skins dry with kitchen paper. Place on a sheet of baking parchment on a baking sheet. Sprinkle on white pepper, smoked paprika or any dried herb to taste. Put another sheet of baking parchment on top, then place another baking sheet on top to weigh down the skins. Bake for 25-30 mins until crisp and golden.

KATE'S CRISPY CRACKLINGS FROM LEFTOVER ROTISSERIE CHICKEN SKIN

Steps:

• Preheat oven to 375F degrees.
• Remove skin from rotisserie chicken. Remove excess fat from around cavity opening and remove tail. Remove small bones from tail and discard bones. Remove layer of fat along thighs.
• Arrange skin, tail, and removed fat (from cavity opening and thighs) in one layer in a metal baking pan that has sides (not a shallow cookie sheet). Do not line pan with aluminum foil or parchment paper because skin must be in contact with hot metal pan to sufficiently render oil in order to crisp. Almost all excess oil will render leaving a crispy "chip." Use rotisserie chicken meat for chicken salad, casserole, soup, etc.
• Sprinkle skin and fat with salt and black pepper if rotisserie chicken is not already seasoned or flavored. Bake, uncovered, for 15 minutes at 375F degrees. Remove from oven and drain off all oil. (While wearing oven mitts, I carefully tip the baking pan and use a paper towel to soak up the oil that pools in the bottom corner.) Bake for 15 more minutes. Drain off oil. Skin and fat should be golden brown (not burnt) and crispy (not limp and chewy). If not crispy, bake for 10 more minutes. Loosen cracklings from pan with spatula and transfer to paper towels. Eat while still warm.
• Note: this method works for any baked/roasted poultry including holiday turkey skin and fat. Furthermore, this method will still work for refrigerated leftovers- just add five extra minutes of baking time for skin to warm up.

CRACKLIN' BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
• In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
• Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.

CHICKEN CRACKLING FARINA BREAD

Steps:

• Preparation (You can use Halal or Kosher products for this recipe).
• 1.Place butter flavored shortening in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.
• 2.Combine cream of wheat, flour, and malt-o-meal in a large bowl; make a well in center of mixture.
• 3. Stir together buttermilk, eggs, and crumbled chicken cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter flavored shortening in hot skillet.
• 4.Bake at 425° for 25 to 30 minutes or until golden brown. Serve warm with real butter for great taste.