Lisas Deviled Chicken Recipes

LISA'S EASY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
• Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
• Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.

DEVILED CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
• In a shallow bowl, whisk together the Dijon, lemon juice, paprika, and cayenne pepper.
• In a second shallow bowl, stir together the Panko, parsley, chives, and garlic powder.
• Season both sides of the chicken thighs with salt and pepper.
• One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken.
• Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.

DEVILED CHICKEN WITH KALE AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 475 degrees F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25 to 30 minutes.
• Meanwhile, combine the mustard, 1 tablespoon hot sauce and the remaining 1/2 teaspoon chili powder in a small bowl. Toss the panko, melted butter, remaining 1 teaspoon hot sauce and a pinch of salt in another small bowl.
• Remove the baking sheet from the oven and spread the mustard mixture on top of each chicken breast. Top with the panko, lightly pressing to adhere. Move the chicken and sweet potatoes to one side of the pan. Mound the kale on the other side; toss with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the kale is crisp on top, about 15 minutes.

LISA'S DEVILED CHICKEN

Steps:

• Dredge chicken in bread crumbs.
• Heat oil in a large nonstick skillet over medium heat. Add chicken and cook 3 minutes on each side or until browned.
• Add wine and next 4 ingredients; cover; reduce heat and simmer 15 minutes or until chicken is done.
• With a slotted spoon, remove chicken and mushrooms and place on a serving platter. Stir in mustard and juice into wine mixture and cook 1 minute. Spoon sauce over chicken.

NEELY'S DEVILED CHICKEN

Steps:

• Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
• Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
• Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
• Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

LISA'S JERK CHICKEN

Steps:

• Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
• Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
• Preheat grill for medium-low heat and lightly oil the grate.
• Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

DEVILED CHICKEN

Steps:

• Sprinkle chicken with salt and pepper.
• In a nonstick skillet brown chicken on all sides over medium to low heat.
• Cut four small gashes in each piece of chicken.
• Transfer to baking dish.
• Combine tomato sauce, Worcestershire sauce, mustard, and flavoring.
• Pour over chicken, bake at 350 degrees for 25 to 35 minutes or until done.

DEVILED CHICKEN LIVERS

Steps:

• Preheat the oven to high (500 to 525 degrees).
• Cut away the connecting stringlike membranes from the livers. If the livers are large, cut them into four pieces of more or less equal size. If they are small, cut them in half. There should be 16 pieces.
• Place the pieces in a small bowl and add the scallions, shallots, mustard and cayenne pepper. Stir to blend.
• Wrap each condiment-coated piece of liver with one-half slice of bacon and secure the bacon with a toothpick.
• Arrange the wrapped livers on a rack and place in the oven. Bake eight to 12 minutes or until bacon is crisp. Drain on paper towels and serve immediately.

SPATCHCOCKED DEVILED CHICKEN

Steps:

• Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking.
• Flatten the chicken by pressing down on it firmly.
• In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface.
• Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.
• While chicken is marinating, prepare coals for the grill. Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170 degrees F.
• Discard remaining marinade.
• While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.
• Transfer the grilled chicken to a cutting board and let cool for 5 minutes.
• Over low heat, warm vinaigrette, whisking well.
• Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.

LISA'S ORIGINAL HERBED FRIED CHICKEN MIX--UPDATED!

Steps:

• Mix together in a Ziploc bag or bowl. I separate into portions so that I don't get the whole batch all messy! I store the unused portion in the freezer for the next time around. This will probably be enough for you to fry up multiple batches, and it's great to keep a bag on hand for last-minute cravings for chicken!
• The way I do my fried chicken is this. I either buy boneless thighs and breasts (chicken tenders are also great) and chunk them up into chicken strips. Or, I cut up, skin and bone a whole chicken and cut into strips and bite-side pieces. (The leftover carcass is awfully good to make chicken stock!) Keeping the chicken boneless makes it fry faster and is a lot more kid-friendly, but there's nothing wrong at all with doing it bone-in, the good old-fashioned way either! I've done it that way too! If you're like me, you generally look for what's the better bargain at the time. There IS no bad fried chicken... some's just better than others!
• If you're interested in how I actually marinate my chicken prior to frying, I soak my cut-up chicken pieces several hours or overnight (refrigerated) in a mixture of about 4 cups buttermilk, 1/2 cup apple cider vinegar, and about 1/2 large bottle of Frank's Red Hot (you can half this... when I fry, it's usually for a crowd, and the marinade goes a long way). Don't be fooled by the hot pepper sauce... this chicken is not "Cajun spicy" as you might imagine... just very flavorful instead of hot.
• When ready to fry, I add a couple of beaten eggs to the buttermilk and chicken with about a cup of the coating flour mix. I stir it with my hands. It should be about the consistency of pancake batter.
• Lift the chicken out of buttermilk marinade. Drain off excess and dredge in a plate of the coating to thoroughly coat. (If you'll gradually add the dry coating to the dredging plate, you won't waste your whole bag of coating by getting it wet and clumpy.)
• Fry the way you normally prefer to fry your own--deep-fried at 350 degrees, or low and slow in a cast iron skillet. When it's tender on the inside and deep, golden brown on the outside, you're there. There is no wrong way to do this... marinated or just washed and rolled in the dry mix. Before the buttermilk kick we got on, I just washed and cut up the chicken and left to soak in a light brine mixture... but if you do this, don't add too much salt or your chicken will be too salty. The Kosher salt is good to get excess blood out of the chicken (I hate that white gunk that forms on chicken when it's not bled well), but the chicken does absorb some of the saltiness. Just be aware of that and adjust accordingly! Some folks also prefer to do an egg dip instead. I've done that and it's good too. Fix this the way YOU like it!
• Drain fried chicken on paper towels and serve. It's good hot, it's good cold. And maybe, just maybe, you'll have a few pieces leftover for a midnight icebox raid!