CHICKEN-SKIN CANAPéS
The irresistibility quotient of crisp chicken skin "crackers" is right up there with potato chips. When I first tasted them during a charity event at the stall run by Ken Oringer, a chef and owner of Toro on the edge of SoHo, I kept coming back for more. He said they were easy to make at home. And they are, requiring about an hour of unattended time. Mr. Oringer served his as little sandwiches - he calls them bocadillas - filled with a kind of Spanish pimento cheese. I made mine open-faced, with the cheese as a topping. I also used them to channel Buffalo wings by spreading a little hot sauce, then a blue cheese mixture on top and using a slice of celery as a garnish. The skin shrinks as it cooks. Kept in a container or a plastic bag, the unadorned crackers can hold for several days.
Provided by Florence Fabricant
Categories crackers and chips, appetizer
Time 1h30m
Yield 32 pieces
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Carefully remove the skin from the chicken thighs without tearing. Set skinned thighs aside for another use or freeze them. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Spread half the skin pieces on the paper. Season with salt and pepper. Top with another piece of parchment, and then place a second sheet pan on top to weigh down the skin. If you have enough pans, repeat to make one more tray of skins. Otherwise wait until the first batch is done.
- Place layered pans with skin in the oven and bake about 50 minutes. Skin should be golden brown. If not, return pans to the oven for another 10 minutes. If using two pans, rotate halfway through baking.
- Place cooked chicken skins on a sheet of paper towel, blot and set aside until cool. If needed, cook second batch. Once cool, use a sharp knife to cut each piece of skin in four, trimming any ragged edges. Set aside in a covered container until ready to use.
- Spread cheese onto crisp chicken skin squares and serve. If using blue cheese spread, garnish each with a piece of celery before serving.
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
SPICY CHICKEN CANAPéS
these tiny little cocktail sandwiches have a spicy filling and are finished with different toppings. Use square bread so that you can cut out more rounds and have less waste.
Provided by - Carla -
Categories Lunch/Snacks
Time 10m
Yield 18 canapés
Number Of Ingredients 8
Steps:
- In a bowl, mix the chopped chicken with the chopped scallions, red pepper and half of the curry mayonnaise.
- Spread the mixture over three of the bread slices and sandwich with the remaining bread, press together well.
- Spread the remaining curry mayonnaise over the top of the bread and cut into 1 1/2 inch circles using a round cutter.
- Dip into paprika, chopped parsley or chopped nuts and arrange on a serving platter.
Nutrition Facts : Calories 62, Fat 3.1, SaturatedFat 0.5, Cholesterol 5.7, Sodium 109, Carbohydrate 6.1, Fiber 0.5, Sugar 0.9, Protein 2.6
FABULOUS SPICY CRAB CANAPES (DIP)
This recipe was found in the New York Times Cookbook. We have been making it for years. It is a wonderful, easy recipe for a party appetizer. You just mix, chill, and serve! It can't get any easier. The original recipe actually called for fresh lump crabmeat, but my husband and I have always used imitation crabmeat and it is awesome. You also add Tabasco sauce and ground pepper according to taste. I love everything to be spicy, but it can definitely be calmed down just by adding less. I usually double, if not triple this recipe. Any leftovers can also be used on bread to make wonderful sandwiches. I put one hour for the chill time, but really, you just want to allow time for the flavors to mix together well. If you like crabmeat, you will definitely like this recipe!
Provided by jr_kamp
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Chill for at least an hour.
- Serve on toast rounds or crackers.
Nutrition Facts : Calories 59.1, Fat 4.9, SaturatedFat 0.7, Cholesterol 3.8, Sodium 118.9, Carbohydrate 4, Fiber 0.1, Sugar 1.1, Protein 0.2
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