Crispy Skin Chicken With Cauliflower Puree Sage Burnt Butt Recipes
CRISPY CHICKEN SKINS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 18 pieces
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
- Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
- Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
CRISPY SAGE CHICKEN TENDERS
One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage. , In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.
Nutrition Facts :
CRISPY SKIN CHICKEN WITH CAULIFLOWER PUREE & SAGE BURNT BUTT
Make and share this Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt recipe from Food.com.
Provided by The Normans
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place cauliflower and stock in a saucepan over high heat and bring to a boil. Cook for 8-10 minutes, or until cauliflower is tender.
- Drain cauliflower and place in a food processor. Add the cream, salt and pepper and process for 1-2 minutes, or until smooth (we use a stick blender). Set aside and keep warm.
- Heat a large non-stick frying pan over high heat. Brush chicken with oil and sprinkle with salt and pepper. Cook the chicken skin side down for 2-3 minutes, or until browned. Turn and cook for a further 5 minutes, or until cooked through. Remove from the pan and keep warm.
- Add the butter to the pan and cook for 2-3 minutes, or until golden brown. Add the sage and vinegar and cook for a further 1 minute, or until the sage is crispy.
- Spoon the cauliflower puree onto serving plates, top with the chicken and spoon over the sage butter.
Nutrition Facts : Calories 1508.5, Fat 57.7, SaturatedFat 26.6, Cholesterol 194.9, Sodium 1531.2, Carbohydrate 185.9, Fiber 70.9, Sugar 71.7, Protein 105.5
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- Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.
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