Classic Hummus Recipe Alton Brown Recipe For Chicken

CHICKEN KIEV

Steps:

• Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
• Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
• Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
• Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
• Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
• Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

HUMMUS IN A HURRY

Steps:

• Place the drained chickpeas, garlic and kosher salt in the bowl of a food processor. Process for 20 to 30 seconds. Stop, scrape down the sides of the bowl, add the tahini and process for another 15 seconds. Add the lemon juice and 1/4 cup water and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process for another 20 seconds or until smooth.
• To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac or cumin if desired.

FRIED CHICKEN

Steps:

• Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
• Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
• Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
• Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
• Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

TURBO HUMMUS BY ALTON BROWN

Steps:

• Place the garlic in a food processor and finely chop.
• Add beans and 1/2 of the reserved liquid. Process finely or to desired consistency.
• Add parsley, lemon juice and zest, black pepper, and salt.
• Process until it forms a paste.
• Drizzle with olive oil and process until consistency of a mayonnaise.

HUMMUS IN A HURRY

Steps:

• Place the drained chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 20 to 30 seconds. Stop, scrape down the sides of the bowl, add the tahini, and process for another 15 seconds. Add the lemon juice and 1/4 cup water and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process until smooth, about another 20 seconds.
• To serve, transfer the hummus to a bowl, and drizzle with additional olive oil and sprinkle with sumac or cumin, if desired.

HUMMUS FOR REAL

Steps:

• Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
• To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
• Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.