Cuban Chicken Recipe Video Recipe For Deviled

DEVILED FRIED CHICKEN

Steps:

• In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
• Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
• Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
• Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

CUBAN DEVILED EGGS (HUEVOS CUBANO)

Steps:

• Preheat oven to 400°.
• Peel the hard-boiled eggs and cut in half lengthwise; remove the yolks.
• In a small bowl, mash the yolks and add mayonnaise to make a thick paste.
• Mash in the salt, pepper, mustard powder, half the cheese, and lime juice.
• Taste and adjust seasoning as needed.
• Use a spoon to place the yolk mixture back into the egg halves.
• Make the sauce by sautéing the onion and green pepper in olive oil until limp.
• Add the minced garlic and saute an additional 2 minutes.
• Stir in the tomato sauce and cook briefly; taste the sauce and add salt and pepper as needed.
• Place the stuffed eggs in a lightly buttered shallow baking dish or cake pan.
• Pour the sauce over the stuffed eggs and sprinkle with remaining cheese.
• Bake for about 15 minutes until the cheese melts and browns slightly.
• Sprinkle the top of the dish with fresh chopped cilantro.
• Serve hot over rice or with bread or toast.

CUBAN CHICKEN SPREAD

Steps:

• Mix all ingredients well.
• Spread on bread or crackers.

DEVILED CHICKEN SPREAD

Steps:

• heat oven to 400*F.
• in a bowl mix chicken, mayonnaise, 3 tablespoons butter, mustard and cayenne pepper.
• taste for salt, add if needed.
• spread into a 9"inch pie pan.
• in a separate bowl, mix bread crumbs, parsley and 2 tablespoons of butter.
• sprinkle over chicken mixture.
• bake for 20 to 25 minutes, or until golden brown and heated through.
• Serve while still hot.

BUFFALO CHICKEN DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper., Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce.