Tag Archives: chicken

Buttermilk Fried Chicken

10 Jun

fried chicken

One thing I try to focus on when creating dishes is being able to eat and make what I love, without having to compromise much. Unfortunately, I suffer from a digestive disorder – what kind of cruel joke is that for a chef and “foodie”?! I’ve done quite a bit of trial and error on my diet to try to keep myself in good health and pain-free. Although I’m not allergic to wheat or gluten, I find that I feel much better when I don’t eat it. It seems a lot of people can benefit from reducing the amount of wheat they consume. With that said, I don’t want to give up my favorite foods or feel like I’m missing out on anything and this fried chicken is the perfect example! The buttermilk marinade adds to the flavor and moisture of the meat while the cornstarch helps to keep the breading from falling off while frying. If you haven’t tried brown rice flour yet, I highly recommend it!

Time: 45 minutes + marinate time                   Serves: 4

Ingredients


  • 1 chicken cut into 8 pieces – about 2.5 pounds
  • 2 cups buttermilk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 4 sprigs fresh rosemary
  • 1/2 onion, roughly chopped
  • 4 large garlic cloves, smashed
  • 1 celery stalk, roughly chopped
  • 2 tsp rainbow peppercorns
  • 1 handful celery leaves
  • 1 cup cornstarch
  • 1 egg, beaten
  • 1/4 cup hot sauce
  • 2 tbsp cold water
  • 1 cup brown rice flour
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • neutral oil, for frying

How to make it


  • Combine buttermilk,salt,pepper,paprika,rosemary,onion,garlic,celery stalks & leaves in a large plastic zipper bag. Seal and toss to incorporate. Add chicken pieces, reseal, and refrigerate for at least 12 hours, and up to 36 hours.
  • Place cornstarch in a bowl.
  • Place egg, hot sauce, and water in another bowl.
  • Place flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a third bowl. Mix to incorporate.lunapic_137046272434386_28
  • Remove chicken from fridge. Heat oil in a medium stock pot to about 350F – a cube of bread should brown in one minute when the oil is ready.
  • Remove chicken from buttermilk mixture, letting excess drip off. Dredge first in cornstarch, then dip in egg wash, and finally dredge in seasoned flour. Place in hot oil and cook for about 20 minutes. Wings may need less time and larger pieces may need a few more minutes. I went about 25 minutes on the breasts, 20 minutes on the legs and thighs, and 15 minutes on the wings. Remove and transfer to a paper towel lined cooling rack. Fry in batches if needed. (I like to fry in smaller batches in a smaller pot to use less oil and give the pieces room to brown well without sticking).

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Chicken Pot Pie Mac & Cheese

25 Apr

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I’ve been back in Detroit for almost two weeks and Spring has definitely come through here and there but it’s still not in full swing. This comforting dish is nice on a rainy, cool spring evening and reminds me of the saying “April showers bring May flowers” because of how colorful it is,  incorporating fresh spring produce. This was my beau’s brainchild and I’d say an experiment gone

Time: 1 hour           Serves: 10

Ingredients


  • 1 1/2 pounds chicken breast (b/s), poached in 2 1/2 cups chicken stock, shredded*
  • 8 oz. elbow quinoa pasta, cooked al dente (or short cut pasta of your choice)
  • 6 tbsp butter
  • 1/2 medium onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 large carrot, peeled and diced (about 1 cups)
  • 2 cloves garlic, minced
  • 1 cup corn, frozen
  • 1 cup fresh peas
  • 1/2 cup brown rice flour (or flour of your choice)
  • 2 cups chicken stock
  • sea salt & black pepper, freshly ground  (I used about 1/2 tsp each)
  • 1/3 cup mayonnaise
  • 8 oz. New Zealand white cheddar, shredded – divided
  • handful pea sprouts, for garnish

How to make it


  • Preheat oven to 350F. Prepare 1 13×9 or 2 8×8 or 2 quart casserole dishes with cooking spray.
  • Melt butter in a large 5 qt. pot. Add onion, cook until softened. Add carrots, cook for 2 minutes. Add celery, cook for 1 min. Add garlic, cook for 2 minutes. Add flour. Cook until a lightly brown roux forms around the veggies.
  • Slowly add stock, and whisk to incorporate. Remove from heat. Add shredded chicken, mayo, cooked pasta, corn peas, and half shredded cheese. Mix to incorporate. Pour into casserole(s), I set one aside at this point to cool completely to freezer for another great dinner.

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  • Top with remaining cheese. Bake on middle rack for 15-20 minutes until bubbling. Transfer to top rack and turn on broiler. Broil until golden brown, about 2-3 minutes.
  • Allow to set for 5-10 minutes before serving. Garnish with pea sprouts.

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Brown Beech Mushrooms and Chicken Stir-Fry

16 Apr

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This stir-fry lends itself to the firm texture and nutty flavor of brown beech mushrooms. Adapted from a recipe I found in “Gochiso: Ultimate Japanese Gourment Magazine” from 2012.

Time: 25 minutes              Serves: 2

Ingredients


  • 2 boneless, skinless chicken cutlets – about 4 oz. each
  • 1/2 tsp tamari/soy sauce
  • 1/4 tsp toasted sesame oil
  • black pepper, freshly ground – to taste
  • 1/2 tsp cornstarch
  • pinch of sugar
  • 1 150g package brown beech mushrooms, separated and ends trimmed
  • 1 tbsp vegetable oil
  • 2 cloves garlic, finely minced
  • 1/2 inch piece of ginger, grated
  • 1 tbsp oyster sauce
  • red pepper flakes, to taste
  • green onion tops, thinly sliced

How to make it


  • Cut chicken into chunks.
  • In a medium-sized non-reactive bowl, combine tamari/soy, sesame oil, pepper, cornstarch, and sugar. Whisk to incorporate.
  • Add chicken to bowl and marinate on counter for 15 minutes, or covered in fridge overnight.
  • Heat wok or saute pan over medium-high heat. When hot, swirl in vegetable oil. Add chicken and stir-fry for 2-3 minutes until nearly cooked through. Reduce heat to medium and add garlic and ginger. Stir-fry until fragrant, about 1 minute.
  • Add mushrooms, oyster sauce and red pepper flakes. Bring sauce to a simmer and cook for 30 seconds. Garnish with sliced green onions.
  • I served this over steamed brown rice with pan roasted baby bok choy (recipe to follow).lunapic_13661275073099_5

Oven-Roasted Chicken Wings

16 Jan

There are so many great chicken wing recipes out there. I just thought I’d add one of mine into the pool. They’re so easy to make with few ingredients & little hands-on time, great as an appetizer or main.

Time: 5 min, 45 min cook              Serves: 3-4

Ingredients


  • about 12 whole chicken wings
  • 1 tbsp olive oil
  • Chef Paul Prudhomme’s Poultry Magic, to taste
  • black pepper, to taste

How to make it


  • Preheat oven to 375F.
  • Rinse wings & pat dry. Place in roasting pan in single layer, skin side up.
  • Drizzle oil evenly over all wings.
  • Season liberally with Magic & pepper.
  • Turn wings over and season other side. Turn back over.
  • Place in oven and bake for 30 minutes.
  • Turn temperature to 400F and bake for an additional 15-25 minutes, until golden brown and desired crispness of skin is achieved.

Yemenite Chicken Soup

12 Nov

My dad and I were talking a few months back and he got to reminiscing about the experience he had at friends’ grandfather’s funeral in Israel. They are Sefardic Jews, mostly of Yemenite descent and their traditions, rituals, and foods are unique. My father told me about a delicious chicken soup they served that was different from any he’d ever had before. I was determined to recreate the soup for him and did my best. I referenced a website called Tender is the Steak, but I came across a couple with the same basic ingredients. My dad was pleased, as were my brother and sister-in-law, and in turn so was I!

Time: 15 min prep, 45 min cook                 Serves: 6

Ingredients


  • 3 pounds chicken parts with bones and skin (drumsticks, thighs)
  • 4 large potatoes, peeled and cubed
  • 2 medium tomatoes, cubed
  • 10 garlic cloves, peeled
  • 2 spring onions, sliced into 1-inch pieces
  • 1 tsp ground cardamon
  • 1 tbsp hawaij spice blend*
  • 1 tsp turmeric
  • salt to taste
  • roughly chopped fresh cilantro for serving (optional)
  • *Hawaij (a.k.a. Hawayej or Hawayij) is a Yemenite spice blend primarily used in soups. Ingredients may include: cumin, black pepper, turmeric,cardamom, ground cloves, caraway, nutmeg, saffron, coriander and ground dried onions. Another blend of the same name is used in coffee and tea.

How to make it


  • Combine all ingredients in pressure cooker. Top with water. Secure lid.
  • Bring to pressure and cook on high for 45 minutes.
  • Let the pressure cooker sit for 5 minutes. Carefully carry the cooker to the sink and run very cold water onto the top to bring the pressure down. You’ll hear the valve make a big sigh. When it’s safe to remove the lid, lift it off.
  • Be careful b/c the bones are tender from the pressure cooking. Try to pick them out as serving.

Lemon Lime Soda Chicken in a Crock Pot

27 Oct

This chicken tastes a lot like sweet BBQ. It’s so easy & so delicious!

 Time: 5 min prep, 4+ hours cook                Serves: 4

Ingredients


  • 4 boneless skinless chicken breasts
  • 1/2 cup brown sugar
  • 1/4 cup splash lemon lime soda (I used Sierra Mist natural)
  • 1/4 cup vinegar
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp pepper
  • salt to taste

How to make it


  • Place chicken breasts in crock pot. Top with remaining ingredients. Cook on low for 6-8 hours or high for 4-5 hours.

Hurry Up Chicken Noodle Soup

16 Oct

I was feeling a bit under the weather and didn’t have much energy to prepare anything involved. This soup came together easily, quickly, and with minimal effort and it certainly hit the spot.

Time: 30 minutes                   Serves: 4

Ingredients


  • 1 1/2 tsp olive oil
  • 1 cup diced onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • broccoli stalks, sliced
  • 4 cups chicken stock (or water with bouillon/concentrate)
  • 1 1/4 cups shredded chicken
  • 2 fresh bay leaves
  • salt, to taste
  • Mrs. Dash original, to taste
  • 1/2 cup small pasta (I used stelline – stars)

How to make it


  • Heat oil in a medium stock pot over medium heat.
  • Add onions and saute for 5 minutes. Add carrots, celery, garlic and broccoli stalks. Saute for 5 minutes.
  • Add chicken stock, chicken, bay leave, salt, and Mrs. Dash. Bring to a boil. Turn to simmer.
  • Simmer for 10-15 minutes.
  • Add pasta and cook for 6-8 minutes.
  • Remove pot from heat and remove bay leaves before serving.