Rosemary Chicken Fritters Recipes
ROSEMARY CHICKEN FRITTERS
Sliders, patties... whatever you call these rosemary-scented chicken fritters won't matter once you see how easy they are to make and eat.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times until broken down into small pieces; do not overprocess. Transfer chicken to a mixing bowl. Repeat 2 more times with remaining chicken.
- Place celery, onion, carrots, garlic, and rosemary into the food processor and pulse several times until vegetables are 1/4 inch in size. Add to the mixing bowl with the chicken.
- Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.
- Pour 1/4 inch of avocado oil into a 12-inch nonstick skillet over medium-low heat. Heat until shimmering. Use a 1/4-cup measure to drop 6 portions of chicken mixture into the oil. Lightly press each mound into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes on each side.
- Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 2.3 g, Cholesterol 39.9 mg, Fat 12 g, Fiber 0.7 g, Protein 7.7 g, SaturatedFat 2.1 g, Sodium 243.4 mg, Sugar 0.8 g
CLASSIC FRENCH ROSEMARY GRILLED OR FRIED CHICKEN
Grill or fry this easy classic French rosemary chicken recipe, both ways are delicious though grilling is a touch more healthy.
Provided by Rebecca Franklin
Categories Entree
Time 1h17m
Yield 6
Number Of Ingredients 11
Steps:
- Start by stirring together the olive oil, the lemon juice, lemon zest, white wine, rosemary, garlic, salt, and pepper until all the ingredients are thoroughly combined.
- Place your chicken pieces into a large baking dish and pour over the oil and lemon marinade. Turn the chicken pieces at least once to coat each piece with the marinade. Cover the dish and refrigerate the chicken for a minimum of at least 1 hour (longer if you have the time), turning the pieces once every 15 minutes if you can or as frequently as possible.
- Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade.
- Cook the chicken for 4 to 6 minutes on each side whichever way you choose. The chicken is done when the thickest part feels firm to the touch and tests 165 F on an instant-read thermometer.
- Serve hot as an entrée or allow the chicken to go cold, then refrigerate and serve later sliced in a salad or on a sandwich. Garnish with additional fresh rosemary, if desired.
Nutrition Facts : Calories 398 kcal, Carbohydrate 2 g, Cholesterol 176 mg, Fiber 0 g, Protein 40 g, SaturatedFat 5 g, Sodium 431 mg, Sugar 0 g, Fat 23 g, ServingSize 6 servings, UnsaturatedFat 0 g
LEMON AND ROSEMARY CHICKEN
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
ROSEMARY CHICKEN
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
Nutrition Facts :
ROSEMARY CHICKEN FRITTERS
Sliders, patties... whatever you call these rosemary-scented chicken fritters won't matter once you see how easy they are to make and eat.
Provided by Bibi
Categories Chicken Thighs
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times until broken down into small pieces; do not overprocess. Transfer chicken to a mixing bowl. Repeat 2 more times with remaining chicken.
- Place celery, onion, carrots, garlic, and rosemary into the food processor and pulse several times until vegetables are 1/4 inch in size. Add to the mixing bowl with the chicken.
- Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.
- Pour 1/4 inch of avocado oil into a 12-inch nonstick skillet over medium-low heat. Heat until shimmering. Use a 1/4-cup measure to drop 6 portions of chicken mixture into the oil. Lightly press each mound into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes on each side.
- Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 2.3 g, Cholesterol 39.9 mg, Fat 12 g, Fiber 0.7 g, Protein 7.7 g, SaturatedFat 2.1 g, Sodium 243.4 mg, Sugar 0.8 g
OVEN FRIED GARLIC ROSEMARY CHICKEN
This recipe was one of our family favorites when I was a kid. My mom clipped it from a magazine in the early 60's. I reduced the salt and the fat significantly - they used way too much then, in my opinion. Enjoyed in the Midwestern U.S. region at many church potlucks. (I attended quite a few personally!)
Provided by PanNan
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash chicken and dry.
- Combine flour, rosemary, garlic powder, black pepper and salt.
- Turn into a large bag.
- Place all the chicken at once into the bag with the flour mix.
- Shake until all pieces are coated well.
- Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
- Arrange chicken in the hot fat in the pan, skin side down.
- Bake 30 minutes or until the underside is golden brown.
- Turn chicken and bake another 30- 40 minutes until done.
HONEY & ROSEMARY FRIED CHICKEN
I loved the light, crispy batter and the combination of flavors--there is something very appealing about the combination of garlic and honey! There wasn't enough flour or buttermilk to coat 3-4 pounds of chicken. From article about fried chicken in Taste of the South magazine--featured restaurant, Julep, Jackson, Mississippi (http://juleprestaurant.com/menu_latenite.htm)
Provided by SharleneW
Categories Chicken
Time 44m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and pat dry.
- Mix flour with garlic powder, salt, and pepper.
- Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
- In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
- To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
- For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
- Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).
Nutrition Facts : Calories 542.8, Fat 23.3, SaturatedFat 7.4, Cholesterol 110.2, Sodium 1318.4, Carbohydrate 54.6, Fiber 1.1, Sugar 37.1, Protein 29.7
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- Using a sharp knife, dice chicken into ⅓" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
- Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 2 tablespoons chopped dill, ½ teaspoon salt and ⅛ teaspoon black pepper. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
- Heat a large non-stick pan over medium heat and add 1/4 cup oil. When the oil is hot, add the chicken mixture a heaping tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered for 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through.
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