MOTHER CLUCKER
Provided by Food Network
Time 8h25m
Yield 20 servings
Number Of Ingredients 16
Steps:
- For the mother clucker: Combine fish sauce, lime juice, garlic and 1 cup sugar in a mixing bowl. Whisk well and pour over chicken in a bowl. Let marinate, covered and refrigerated, overnight.
- Shred carrots and daikon and mix in a bowl, then set aside. Add rice vinegar, chile flakes, remaining cup sugar and 1 cup water to a medium saucepan. Turn heat on medium and cook, stirring constantly, until sugar has completely dissolved. Let cool to room temperature, then pour over carrots and daikon. Refrigerate until ready to serve.
- Preheat a grill for cooking at about 400 degrees F.
- Remove chicken from marinade and discard marinade. Grill chicken until it reaches an internal temperature of 165 degrees F. Dice chicken.
- For the bun daddy bun: Meanwhile, combine water, sugar and yeast in a stand mixer. Stir well and wait for foam to form, about 5 minutes.
- Mix flour and baking powder together in a separate bowl and stir until mixed well.
- Add 6 tablespoons oil to the yeast mixture, then add and combine the dry ingredients. Turn the mixer on low speed to incorporate everything, then mix on medium speed until a smooth dough ball has formed, 10 to 15 minutes. Remove dough from mixing bowl and oil the sides of the bowl. Place the dough back in the bowl, cover with plastic wrap and set in warm place to proof until dough has doubled in size, 1 to 2 hours.
- Knead dough for 2 to 3 minutes, removing any air bubbles. Portion dough out to
- roughly 2-ounce balls. Let dough proof again, loosely covered, for about 10 minutes.
- Flatten dough balls with your palm and roll out to 1/4-inch-thick discs. Drop 1 to 2 drops of oil on the inside of a dough disc, fold in half and place in a bamboo steamer. Repeat with the remaining dough.
- Steam buns for 12 minutes. Remove from heat, then top with chicken, mayo, hoisin, cucumber, jalapeno, daikon/carrot pickles and radish greens. (Save remaining buns for another use.)
FRIED CHICKEN BLT MELT
Steps:
- For the honey mustard sauce: Mix together the mustard, honey and mayonnaise in a small bowl and refrigerate until ready to use.
- For the fried chicken BLT melt: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Remove the poached chicken from the refrigerator and let come to room temperature.
- Lay the bacon slices on the prepared baking sheet and bake until crisp, about 20 minutes. Drain on a paper-towel-lined plate.
- Add 1 1/2 inches of oil to a high-sided cast-iron skillet (making sure you are below halfway) and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. While waiting for the oil to heat, toast the buns in the still-warm oven.
- Whisk together the flour, salt, garlic powder, paprika and black pepper in a baking dish. In a separate baking dish, whisk together the buttermilk and hot sauce. Slice each chicken breast in half horizontally. Dredge the chicken through the buttermilk, letting any excess drip off, then through the flour. Carefully place in the hot oil and fry until golden and crisp, 1 to 2 minutes on each side. Remove to a paper-towel-lined plate to drain. Cover the chicken pieces immediately with the cheese slices so they can begin to melt.
- Spread the cut sides of the buns with the honey mustard sauce. Add 2 pieces of fried chicken to each bottom bun, and top with 2 pieces of bacon, a piece of lettuce, a slice of tomato and more sauce if desired. Sandwich the buns together and enjoy.
CLUCKER IN A CROCK (FOR SAM ITCHES)
Make and share this Clucker in a Crock (for Sam Itches) recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients for the sauce in the crockpot.
- Add the chicken, coating it well in the sauce.
- Cook on high for 3-4 hours, or until chicken is fully cooked all the way through.
- Then shred or cut up the chicken, put it back into the barbecue sauce in the crockpot, and mix it all up so all the pieces are coated.
- You can keep the crockpot on low to keep the chicken warm for serving on hard rolls or sub rolls.
Nutrition Facts : Calories 205.2, Fat 1.1, SaturatedFat 0.2, Cholesterol 34.2, Sodium 210.8, Carbohydrate 36, Fiber 0.4, Sugar 30.7, Protein 15.5
CALIFORNIA MELT
A satisfying open-face vegetarian sandwich with avocado, almonds and mushrooms.
Provided by ORNERY
Categories Main Dish Recipes Sandwich Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven broiler.
- Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
- Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 21.1 g, Cholesterol 26.1 mg, Fat 22.5 g, Fiber 7.2 g, Protein 15.6 g, SaturatedFat 6.8 g, Sodium 169.6 mg, Sugar 3.9 g
CLUCKER MELT
Make and share this Clucker Melt recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a small bowl and mix to combine.
- Season to taste with salt and pepper.
- Add onion and chicken and stir to coat evenly.
- Split bun in half and place on a baking sheet.
- Divide mixture between the two sides and then top with grated cheese.
- Bake until cheese melts and chicken mixture bubbles.
- Allow to cool slightly before eating.
- Enjoy!
Nutrition Facts : Calories 424, Fat 24.1, SaturatedFat 8.6, Cholesterol 63.6, Sodium 609, Carbohydrate 32.6, Fiber 1.8, Sugar 9.3, Protein 20.4
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