Triple Spice Chicken Recipes

TRIPLE DIPPED FRIED CHICKEN

Steps:

• In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
• Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
• Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

SPICE RUBBED ROAST CHICKEN

Steps:

• Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
• When you are ready to cook, preheat the oven to 425 degrees F.
• Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
• Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

TRIPLE SEC ORANGE CHICKEN

Steps:

• 1. Mix the orange juice, soy sauce, rice vinegar, brown sugar, sesame oil, and sambal olek together and set aside. Place the oil in a large saucepan. Cook the chicken until no longer pink. Remove the chicken and set aside. Add the garlic and cook 30 seconds. Add the triple sec. Cook 1 minute.
• 2. Pour in the orange juice mixture. Bring to a boil. Mix the cornstarch with the water and whisk into the sauce and let it thicken.
• 3. Add the chicken back to the pan and cook 1 minute. Serve with rice and garnish with cilantro.

SIXTEEN SPICE SMOKED CHICKEN

Steps:

• Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
• Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
• Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

DOUBLE DIPPED SPICY CHICKEN

Steps:

• Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
• Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
• Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
• Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.

TRIPLE SPICE CHICKEN

Steps:

• Cut the breasts from the side, like as if you're butterflying them only you completely cut them through.
• In a medium size bowl, combine the rest of the ingredients thoroughly. Using tongs, dredge the chicken with the spices.
• On a baking sheet lined with parchment paper, place the spiced-up chickens and wrap the entire pan with plastic wrap.
• Place it in the refrigerator and let it set for a minimum of 30 minutes Remember, the longer the chicken is in the cooler the more intense the taste is going to be.
• Take the chicken breasts out after a good amount of time in the cooler.
• On a preheated and oiled grill, cook both sides of the chicken until internal temperature reaches 160 degrees Fahrenheit.
• Let it rest for approximately 5 minutes The carry-on cooking will reach it up to the safe temperature of 165 degrees Fahrenheit without losing much moisture.
• OPTIONAL: Serve with a tall glass of milk, bread, or a small dish of ice cream just in case it's too much to handle.