DEVILED CHICKEN THIGHS
I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.
Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BEST CITY CHICKEN
I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken
Time 1h15m
Yield 7
Number Of Ingredients 9
Steps:
- Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
- Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
- Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
- Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g
CITY CHICKEN
City Chicken (aka, Fake Chicken) is a traditional Polish-American dish that is beloved by many. The most curious thing about this dish is that it doesn't actually contain any chicken. Rather, your featured protein here is actually pork and/or veal
Provided by Edyta
Number Of Ingredients 6
Steps:
- Cut your meat into 1.5-inch squares and add 2 or 3 pieces onto a wooden skewer (cut off the skewers to fit the meat); season the meat on each side with seasoned salt or regular salt and pepper and prepare for breading.
- Prepare 3 prep-dishes: one for flour, one for beaten eggs and one for breadcrumbs. Starting with the flour, cover the meat on each side (shaking off the excess), then place it into the egg mixture and cover on each side. Then finish it up by rolling it in breadcrumbs, on each side. Continue with all the remaining skewers.
- Heat up your cast iron (or another heavy pan) skillet. Add cooking oil (enough to cover the bottom of the pan). Once the oil is hot, add breaded skewers into the skillet (don't overcrowd them, cook in batches if needed and add more oil in between the batches). Fry the skewers on each side until golden brown for 2-3 minutes on each side. While frying the meat, preheat your oven to 350F.
- Cover the skillet with the aluminum foil and transfer it to the hot oven to finish up cooking (covered for 20 minutes and uncovered for 5 minutes). Serve and enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 27 g, Protein 35 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 133 mg, Sodium 238 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DEVILED CHICKEN LOLLIPOPS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 hors d'oeuvres servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
- Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.
- Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
- Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.
- Halloween Web 2008
DEVILED CHICKEN
An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.
Provided by yukigumo719
Categories Australian
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
- Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
- Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
- Serve with steamed Rice.
DEVILED CHICKEN
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.
Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
CHICKEN CREOLE DEVILED EGGS
Scrambling for a quick-and-easy recipe to use up some of those hard-cooked Easter eggs? Just add a little diced chicken and these zippy deviled-egg snacks from our Test Kitchen are almost a lunch in themselves! NO CREOLE seasoning or honey mustard? The following spices can be substituted for the Creole seasoning: ¼ teaspoon each paprika and garlic powder, and a pinch each of cayenne pepper, dried thyme and ground cumin. As a substitute for honey mustard, combine ½ teaspoon Dijon mustard and ½ teaspoon honey.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving.
Nutrition Facts : Calories 187 calories, Fat 15g fat (3g saturated fat), Cholesterol 227mg cholesterol, Sodium 198mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
CITY CHICKEN
Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.
Provided by Diane H.
Categories Meat and Poultry Recipes Chicken
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
- In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
- Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 36 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 41.4 mg, Sugar 0.1 g
CHEF JOHN'S CITY CHICKEN
This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Why this represents the true spirit of American food is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
- Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
- Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
- Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
- Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
- Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 14.4 g, Cholesterol 104.1 mg, Fat 12.2 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 2.6 g, Sodium 96.7 mg, Sugar 0.2 g
DEVILED CHICKEN
A spiced whole chicken is roasted and reveals that it has a dark side. Purple potatoes, which crinkle as they cook, and red baby beets complete the look of the dish and add earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Combine the spices, 2 teaspoons salt, and 1/2 teaspoon pepper. Let chicken stand at room temperature 30 minutes. Tuck wing tips under body. Brush chicken with 1 tablespoon oil, and rub all over with spice mixture. Transfer to a rimmed baking sheet fitted with a wire rack or a roasting pan with a rack. Cross chicken legs, tie ends together with kitchen twine.
- Roast chicken, basting occasionally with pan juices, until skin is crisp and an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour.
- Meanwhile, fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
- Toss potatoes with remaining tablespoon oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
- Transfer chicken, potatoes, and beets to a platter; drizzle with pan juices. Let stand 10 minutes before serving.
BUFFALO CHICKEN DEVILED EGGS
My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. -Robin Spires, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 85 calories, Fat 7g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 111mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
DEVILED CHICKEN SPREAD
This is great served at dinner party's or potlucks. Cut the bread into appetizer serving pieces.You can toast the french bread. Rye bread is also great. Or to save time simply serve with crackers.
Provided by daisygrl64
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
RACH'S DEVILED SLASHED CHICKEN & CHEESY TWICE-BAKED BUTTERNUT SQUASH
Slashing chicken is an easy way to get big flavor-perfect with Rach's twice-baked cheesy butternut squash.
Provided by Rachael Ray
Number Of Ingredients 26
Steps:
- For the chicken, preheat oven to 450˚F
- Combine mustard, hot sauce, Worcestershire and garlic and slash meat 1 inch apart on thighs and legs and across breasts
- Season chicken with salt, pepper and granulated onion
- Rub the paste into and evenly over chicken and roast on a parchment-lined baking sheet for 25 minutes or so to 170˚F to 175˚F
- Top with chopped celery tops, parsley and scallions
- Serve with celery and carrot sticks
- For the squash, lower the oven to 425˚F
- Cut and seed squash and cut into 4 portions
- Spray with oil and season with salt, pepper, nutmeg and sweet smoked paprika, then roast cut-side down to tender, 30 to 35 minutes
- Cool and scoop out flesh, keeping shell and thin layer of flesh intact
- Combine the flesh with sour cream, chives and cheese, reserving about ¼ of the cheese to top
- Mash and mix together to combine
- Preheat broiler
- Stuff the flesh back into squash shells and top with remaining cheese, then brown under broiler and top with chives
DEVILED FRIED CHICKEN
Categories Chicken Fry Kid-Friendly Kwanzaa Dinner Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
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.
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5/5 (11)Total Time 40 minsServings 4Calories 214 per serving
- Place chicken on rack of a broiler or roasting pan coated with cooking spray. Bake at 475° for 15 minutes; remove pan from oven.
- Combine mustard and red pepper in a small bowl; brush over chicken. Place bread in food processor; pulse 10 times or until crumbs measure 1 cup. Sprinkle breadcrumbs evenly over mustard mixture on chicken, pressing lightly to adhere. Lightly coat breadcrumbs with cooking spray. Return pan to oven. Bake at 475° for 10 minutes or until breadcrumbs are browned and a thermometer registers 165°.
DEVILLED CHILLI CHICKEN STIR-FRY(SRI LANKAN). | ISLAND SMILE
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4.5/5 (24)Category Skillet, Wok & Stir-Fry
- Have all the ingredients ready. Cut the chicken to the required size and place them in a bowl. Place chicken in a bowl, add turmeric, chilli powder, salt(1/2 teaspoon) and combine. set aside for 15 minutes. Place a shallow skillet or pan over medium heat, pour in 1/4 cup oil into the pan, let the oil heat slightly and shallow fry the chicken until they turn golden brown on the edges. This should take 10 minutes over low-medium heat. Make sure not to burn yourself while frying the chicken. use medium heat for this purpose, tossing the chicken constantly so they fry evenly. this should take 10-15 minutes. Transfer the fried chicken to a paper towel, place the same pan with the remaining oil over medium heat, add the minced garlic and ginger to the oil and sauté for two minutes. Add the onions, capsicum and tomatoes to the pan, sauté until the capsicums turn slightly soft(should still have a crunch) over medium heat. 5-10 minutes. Pour in the tomato sauce(4tbs), soy sauce(2tbs), oyster sa
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DEVILED CHICKEN - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory ChickenCalories 549 per serving
- In a baking dish large enough to hold the chicken in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the chicken, skin side down, in the oven. Bake for 25 minutes.
- Meanwhile, blend the mustard maple syrup and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
HOT CHICKEN DEVILED EGGS RECIPE | MYRECIPES
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Total Time 1 hr
- Bring a large pot of water to a boil over high. Using a slotted spoon or strainer, carefully lower eggs into boiling water. Boil 12 minutes. Drain and immediately plunge eggs into a bowl of ice and water to stop the cooking process. Cool completely, about 20 minutes. Peel eggs; discard shells.
- Cut eggs in half lengthwise. Carefully scoop out yolks, leaving egg whites intact. Set aside whites. Place egg yolks in a medium bowl. Reserve 2 tablespoons each chopped chicken and chopped pickles. Add remaining chicken, remaining pickles, mayonnaise, vinegar, paprika, cayenne, and salt to yolks. Stir well until combined.
- Arrange egg whites, cut side up, on a work surface. Divide yolk mixture evenly among eggs. Transfer to a serving platter. Sprinkle evenly with reserved chopped chicken, reserved pickles, and scallions. Drizzle with hot sauce.
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