Magic Crispy Chicken Recipes

MAGIC CRISPY CHICKEN RECIPE

Steps:

• Position a rack in center of oven; preheat to 450°. Place a wire rack inside a rimmed baking sheet. Place 1½ lb. chicken thighs on rack, then pat dry with paper towels. Whisk 1 egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. Dijon mustard, 1½ tsp. salt, and several cranks of black pepper in a large bowl until smooth. Add chicken to bowl and turn pieces several times with tongs until evenly coated; set aside. Heat ½ cup oil in a medium skillet over medium. After about a minute, test oil to see if it's hot enough by adding a pinch of panko. If tiny bubbles appear instantly around each bit of panko, you're good to go. Basically How To Alert PANKO IS THE BEST THING TO BUY AT THE GROCERY STORE Add remaining panko and cook, stirring constantly with a wooden spoon, until crumbs are golden brown, about 5 minutes. Make sure to get around the edges and incorporate darker crumbs that form at the perimeter. Remove skillet from heat and let cool several minutes. Place skillet on work surface next to bowl of chicken and wire rack. Using tongs, take 1 piece of chicken at a time and place in skillet. Using 1 hand, pat surrounding toasted panko over top of thigh, pressing firmly to adhere. Turn chicken and repeat on other side with more crumbs. Lightly shake off excess crumbs. Transfer chicken to wire rack. Repeat with remaining chicken pieces, transferring each to rack and spacing evenly apart. Discard any remaining panko. Magic Chicken Still 07 rev32 Transfer sheet to oven and bake chicken until fully cooked through, juices run clear when pierced with a knife, and breadcrumbs have gone a couple of shades past golden into deep brown territory, 15-20 minutes. Let cool slightly. Stir 1 Tbsp. honey, a pinch of cayenne, and remaining ¼ cup mayonnaise and ¼ cup Dijon mustard in a small bowl. Season with black pepper. Stir 3 Tbsp. chives into honey mustard sauce. Serve honey mustard sauce alongside chicken.

MAGIC FRIED CHICKEN

Steps:

• Place the chicken pieces in a pan or shallow bowl; pour the buttermilk over and let marinate 1 hour at room temperature.
• Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces and pat it in well with your hands.
• Combine the flour and the remaining Poultry Magic in a shallow bowl.
• Heat the oil in a 12 inch skillet over high heat until very hot.
• Dredge the chicken in the seasoned flour, shaking off the excess and add to the oil, skin side down, in a single layer.
• Cover the skillet,reduce heat to medium and fry--checking occasionally to make sure the chicken is not burning, until browned on one side, about 5-6 minutes (if the chicken seems to be browning too quickly, turn down the heat).
• Turn the chicken pieces over, cover and fry-checking occasionally until they are a rich golden brown.
• Remove from the skillet and drain on paper towels.
• Set the skillet with the oil aside until oil is cooled.