Crispy Skin Chicken With Cauliflower Puree Sage Burnt Butt Recipes

CRISPY CHICKEN SKINS

Crispy Chicken Skins image

Provided by Ree Drummond : Food Network

Time 50m

Yield 18 pieces

Number Of Ingredients 5

Ingredients

6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

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

Crispy Sage Chicken Tenders image

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

Ingredients

1/2 cup buttermilk
3/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
1 pound chicken tenderloins
1 cup panko bread crumbs
2 to 3 tablespoons fresh minced sage
Oil for frying
Salt to taste
Ranch salad dressing, optional

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

Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt image

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

Ingredients

4 chicken breasts, skin on
olive oil, for brushing
sea salt and black pepper
100 g unsalted butter
1/2 cup sage leaf
1 tablespoon white wine vinegar
500 g cauliflower, trimmed and chopped
1 liter chicken stock
1/2 cup double cream (thick)

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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