Tag Archives: Poultry

Crispy Oven Baked Chicken Drumsticks with Garlic Mayonnaise (nomrecipes)


8 chicken drumsticks
1 T baking powder
1/2 T kosher salt

Put the chicken drumsticks in a large mixing bowl and mix well with baking powder and kosher salt. Rest the drumsticks in fridge for at least 1 hour (recommend 8 hours). The longer you rest, the crispier the skin will become as the baking powder will have more time to do the magic. Preheat oven to 450 F. Put the chicken drumsticks onto a rack and into oven for 55 – 60 min. Flip the drumsticks once every 20 min. Remove the drumsticks from oven and ensure the internal temperature is 165 F. Toss the drumsticks with the garlic mayo sauce in a large mixing bowl while the drumsticks are still piping hot. Serve Immediately.

Garlic Mayo Sauce

2 t  ketchup
3 T Japanese mayonnaise (can sub with 3 T regular mayo and 1 t honey)
2 t honey
1 t garlic powder

In a large mixing bowl, mix all the garlic mayo sauce ingredients together.

No Peek Chicken (Sandra H.)

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 can water (add another can of water for moister rice)
chicken breasts or tenders

In a greased 9 x 13″ pan mix the box of rice, cans of celery and mushroom soup and
water.  Arrange raw chicken on top of the rice mixture. Cover and seal with foil. Bake at 350 F for 2 1/2 hours and “Don’t Peek!”

Authentic Chicken Teriyaki (norecipes)

340 grams boneless skin-on chicken thighs
1 t fresh ginger, grated
1/4 t salt
2 t vegetable oil
1 T honey
1 T Mirin
2 T sake, divided
1 T soy sauce

Rub the ginger and salt into the chicken and let this sit for at least 30 min. After it’s marinated, use paper towels to dry the chicken as best you can, removing any excess ginger pulp. Heat oil in a heavy bottomed frying pan over medium heat. You don’t want to start the chicken off over too high a heat otherwise it will not cook through before burning. Place the chicken skin-side down in the pan and fry until golden brown on one side. Flip the chicken, then add 1 T sake and quickly cover the pan with a lid. Steam the chicken until it is just cooked through (about 5 min). Prepare the teriyaki sauce by mixing honey, mirin, 1 T sake and soy sauce. Stir to combine. Remove the lid and drain any remaining liquid and oil. Use a paper towel to sop up any excess oil. Turn up the heat to high, then add the teriyaki sauce. Let this mixture  boil, while flipping the chicken repeatedly to coat evenly. The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken.

Sweet and Spicy Beer Can Chicken (jamieoliver)


1 x 1.8 kg whole free-range chicken
olive oil
1 can beer
2 T barbecue sauce
1 fresh red chilli, deseeded
1 bunch of spring onions, trimmed
1/2 bunch fresh coriander


1 heaped T smoked paprika
1 heaped t cayenne pepper
1 heaped T fennel seeds
1 heaped T coriander seeds
1 t cumin seeds
1 – 2 dried red chillies
1 heaped t sea salt
1 heaped T freshly ground black pepper
1 heaped T soft dark brown sugar

Preheat the oven to 400º F. Remove the chicken from the fridge and leave aside to come up to room temp. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies. Crack open the beer and pour out around 2/3 of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 min, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear. Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 min or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Pan Fried Noodles with Chicken (Gai See Chow Mein) (woksoflife)

2 boneless skinless chicken breasts, cut into thin strips


2 t soy sauce
2 t oil
2 t cornstarch
1/4 t salt

In a bowl, combine the marinade ingredients with your sliced chicken and set aside.

Chow Mein

1 small bunch of choy sum or baby bok choy (about 2 – 3 c, more if you like veggies)
4 bundles of dried Hong Kong style egg noodles or 10 oz fresh HK Style noodles
1 T oyster sauce
1 T soy sauce
1 t sesame oil
pinch of sugar
1/2 t salt
fresh ground white pepper
1 c hot chicken stock
2 T cornstarch
2 T water
3 T oil
2 T Shaoxing wine
2 cloves garlic, chopped

Use your hands to tear the green vegetables lengthwise into manageable pieces and set aside. Bring a large pot of water to a boil. Add the fresh or dried noodles. For fresh noodles, boil for 30 seconds to a min. For dried, it’ll take a little longer. Cook until they’re just softened. Be careful not to overcook them, or they’ll be soggy! Rinse with cold water, drain and set aside. In a small bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper and hot chicken stock. In another bowl, mix cornstarch and water into a slurry and set aside. Heat wok over high heat and add 2 T oil, making sure to swirl it around to coat the sides. Spread out noodles in an even layer and fry for about 3 min or until golden and crisp. Flip the noodles over and fry the other side (you can add a bit more oil if necessary). If preheated properly, the noodles should not stick to the wok. With practice, you’ll be able to flip all the noodles in one shot! If you’re not feeling lucky, then just flip it in small sections. When the noodles are golden on both sides, transfer the noodles to a large round plate. Next, heat the wok until just smoking and add another T oil. Sear the chicken breast. Once browned, add the garlic and then the shaoxing wine to deglaze the pan. Pour in your sauce. Let the liquid come to a boil and add green vegetables. Stir and cook for about a min. Stir up your slurry mix again, since the cornstarch probably settled to the bottom of the bowl. Once the liquid is boiling, add about 2/3 of the cornstarch and stir the mix to thicken. Add more slurry until the sauce thickens enough to coat a spoon. How thick you like your sauce is also about personal preference. Allow to bubble up for another 30 seconds or so. Pour the entire mix over the noodles and serve immediately. Serve with hot chili oil or Sriracha on the side if you like! Serves 4.

Asian Style Lemon Chicken Nuggets (thechunkychef)

Chicken Nuggets

T rice vinegar
2 T soy sauce
2 T mirin
2 T sesame seed oil
3 cloves garlic, minced
1 T freshly grated ginger
4 green onions, sliced
6 pieces boneless skinless chicken breasts, trimmed and cut into bite-size
1/3 c flour
oil for frying

In a large ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you remember to. Drain the chicken from the marinade. In a bowl, combine the chicken and the flour. Heat peanut oil in a cast iron skillet to 350 F. Add chicken and fry until golden brown, about 2 – 3 min. Transfer to a paper towel-lined plate. Serve chicken nuggets immediately, tossed or drizzled with the lemon glaze.

Lemon Glaze

1/4 cvrice vinegar
3 T sugar
1 lemon zested and juiced
1 T cornstarch

Combine rice vinegar, sugar, lemon zest and juice, cornstarch and 2 T water over medium low heat. Bring to a boil, simmering until thickened, about 1 – 2 min.

Vietnamese Caramel Chicken (rasamalaysia)


1 lb chicken thighs with skin, deboned
2 T oil
3 cloves garlic, minced
1/2 jalapeno, sliced


1 T sugar
1 T fish sauce
black pepper

Mix together. Marinate chicken in marinade for 10 min. Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 T oil. Pan-fry chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out. Add remaining oil into the skillet and add garlic. Add chicken into the pan and follow by the Caramel Sauce mix. Lower the heat to simmer and continue to cook until the caramel sauce reduces and becomes amber in color. Make sure you turn the chicken a couple of times during cooking. Add jalapeno and continue to cook for about 1 min. Dish out and serve immediately with steamed rice.

Caramel Sauce

1 T fish sauce
3 T water
1/2 T sugar
3 t rice vinegar or apple cider vinegar

Mix all ingredients in a bowl, set aside.



Ginger Garlic Baked Chicken (rasamalaysia)

1 1/2 lbs chicken drumsticks
1 2″ piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 1/2 T soy sauce
1/2 T oyster sauce
1 T honey
1 t sesame oil
3 heavy dashes white pepper
pinch Chinese five spice powder (opt)
pinch of salt

Add ginger and garlic to the chicken and gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients. Set aside to marinate for at least 30 min or best for 2 hours in the fridge. Preheat oven to 375 F. Line baking sheet with foil and bake for 30 – 40 min in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. Serve warm. Note: If the ginger and garlic are burned on the surface of the chicken, scrape them off before serving. You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked.


Chicken Bacon Chipotle Balls (buzzfeed)

2 boneless skinless chicken breasts
salt, to taste
pepper, to taste
2 eggs
1/2 c flour
1 t dried rosemary
1/4 c parsley, chopped
3 strips bacon, cooked and crumbled
1 t garlic powder
1 t onion powder
1 t pepper
7 oz mozzarella cheese, shredded
Chipotle sauce, to taste
1 T salt
bread crumbs
oil for frying
fresh parsley, chopped (for garnish)

Preheat oven to 400º F. Season chicken breast with salt and pepper, both sides. Bake for 25 min or until cooked through. With 2 forks, shred the chicken. Add eggs, flour, parsley, bacon, powder garlic, powder onion, pepper, mozzarella cheese, chipotle sauce and salt. Mix to combine. Make small balls with the chicken mix by rolling between your hands. Coat the balls in bread crumbs. Fry balls until golden brown in hot oil about 2 – 3 min. Drain on a paper towel to remove excess oil and sprinkle with salt. Garnish with a sprinkle of parsley.

Chicken Egg Rolls (lifeinthelofthouse)

Egg Rolls

1 lb ground chicken
2 t fresh minced garlic
1 t fresh minced ginger
2 c shredded cabbage
1 c shredded carrots
1 green onion, thinly sliced
14 egg roll wrappers
2 T flour
1 T water
oil for frying

In a large skillet over medium-high heat add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 min or until mix is heated. Turn off heat and remove skillet from burner. In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying.) Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 c chicken mix into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the 2 side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped. Carefully place 2 – 3 egg rolls at a time into the hot oil. Fry rolls for 2 – 3 min using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.

Sweet and Sour Sauce

3/4 c sugar
4 T ketchup
1/2 c distilled white vinegar
1 T soy sauce
1 t garlic salt

Mix together all of the sauce ingredients in a small saucepan. Heat over medium-high heat, until thoroughly heated and thickened.

Spicy Honey Garlic Chicken (whoneedsacape)

3 boneless skinless chicken breast, cut into bite sized pieces
1 – 2 c cornstarch
oil for frying
3 T soy sauce
1 t sesame oil
1/2 c chicken broth
5 T honey
4 cloves garlic, minced
1/2 t ground ginger
1/2 t white pepper
1/2 – 1 t crushed red pepper to taste
green onions for garnish

Coat the cut up chicken in the cornstarch. Refrigerate for 30 or so min to make sure the cornstarch sticks to the chicken. While the chicken is refrigerating mix up the sauce. In a small bowl mix together the soy sauce, chicken broth, sesame oil, honey, garlic, ginger and the peppers (white and red flakes). Add vegetable oil to a frying pan. Fry up the chicken in small batches, letting drain on a paper towel lined plate. Drain off oil from pan, then add the sauce and the chicken to the pan. Bring to a boil then reduce heat and simmer for 20 min, stirring occasionally. Garnish with the green onions and serve over fried rice.

Easy Homemade Pot Stickers (reallifedinner)

1 pkg pot sticker wrappers (36 count)
1 lb ground beef, pork, chicken or turkey
1 large carrot grated or finely chopped in your food processor
1/2 a small zucchini, grated or finely chopped in your food processor
3 green onions, finely chopped
3 T sweet chili sauce
1 T soy sauce
1/2 t ginger, scant
1/8 t ground black pepper
1/8 t salt
3 T canola or vegetable oil
1/2 – 3/4 c water

Combine ground meat, grated carrot, grated zucchini, finely chopped green onions, sweet chili sauce, soy sauce, ginger, salt and black pepper. Mix together thoroughly by hand. Place about 1 1/2 T mix on half of each won ton wrapper. Dip your finger in water and moisten 1 edge of a won-ton wrapper, fold it over and pinch it shut. Make a few folds along edge and pinch them to give them the pot sticker look. Repeat for all 36 won ton wrappers. In a large frying pan that has a lid, heat oil, place a layer of pot stickers in pan and cook for 1 – 2 min until browned on that side, flip over and add 1/2 c water and put lid on immediately (this will steam the pot stickers. Leave the lid on for 5 – 7 min, watch to see if water starts to evaporate. If it does add a little more water. Shake the pan back and forth every once in a while to make sure the pot stickers are not sticking to the pan. Serve hot with pot sticker dipping sauce. Repeat cooking process for rest of the pot stickers, depending on how large your frying pan is you may need to do 2 or 3 batches, If you don’t want to cook them all at once you can freeze them in an air tight freezer Ziploc bag for up to 2 months. Just make sure to lay them out in a single layer until they are completely frozen to keep them from sticking together. (The cooking time will need to be extended by 3 – 4 min of extra steaming if cooking frozen pot stickers). Makes 36.

Dipping Sauce

soy sauce
sweet chili sauce

Mix half soy sauce and half sweet chili sauce.

Ramen Noodle Chicken Stir Fry with Peanut Sauce (thecozycook)

Peanut Sauce

1/2 c crunchy peanut butter
2 T soy sauce
1 t sugar
2 drops hot pepper sauce or Sriracha
1 clove garlic, minced
1/2 c water

Combine all ingredients. Take half of the sauce to marinade the chicken in and set the rest aside. If you can only marinade the chicken for a few min, that’s completely okay!

Stir Fry

2 T peanut oil
1 large boneless chicken breast, cubed
1 3oz pkg Ramen Noodles
3/4 c diced red bell pepper
3/4 c diced yellow onion
1 c baby carrots, sliced in half
2 c broccoli florets

Place marinated chicken in a small frying pan over medium heat and sauté for about 10 – 15 min or until cooked through. Cook Ramen Noodles for no more than 1 1/2 – 2 min (toss away the flavor packet). Drain, return to the pot and coat with the peanut sauce you set aside. In a large frying pan, heat the peanut oil and vegetables over medium heat for about 10 min. Stir in chicken and noodles and continue to cook until the vegetables are tender.

Southern Style Smothered Chicken (cookscountry)

3 lbs bone-in chicken pieces, split breasts cut in half crosswise, drumsticks, and/or thighs trimmed
1 t salt or to taste
1/2 t pepper or to taste
1/2 c & 2 T flour, divided
1/4 c vegetable oil
2 onions, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
1 t dried sage leaves
2 c chicken broth
1 T cider vinegar
2 T minced fresh parsley

Season chicken with salt and pepper. Spread 1/2 c flour in shallow dish. Working with 1 piece at a time, dredge chicken in flour, shaking off excess and transfer to plate. Heat oil in Dutch oven over medium-high heat. Add half of chicken to pot, skin side down and cook until deep golden brown, 4 – 6 min per side; transfer to plate. Repeat with remaining chicken, adjusting heat if flour begins to burn. Pour off all but 2 T fat and return pot to medium heat. Add onions, celery, salt and pepper and cook until softened, 6 – 8 min. Stir in garlic, sage and remaining 2 T flour and cook until vegetables are well coated with flour and garlic is fragrant, about 1 min. Whisk in broth, scraping up any browned bits. Nestle chicken into sauce, add any accumulated juices from plate and bring to boil. Reduce heat to low, cover and simmer until breasts register 160 F and drumsticks/thighs register 175 F, 30 – 40 min. Transfer chicken to serving dish. Stir vinegar into sauce and season with salt and pepper to taste. Pour sauce over chicken, sprinkle with parsley, and serve. Serves 4.

Oven Fried Chicken (lifeinthelofthouse)

4 boneless, skinless chicken breasts, each cut in 3 strips
5 T butter
1 c flour
1 T seasoning salt
1/2 t salt
1/2 t pepper
2 t paprika

Preheat oven to 400° F. Place butter on a large baking sheet and place in the oven to melt. Once butter is melted remove from oven. Add flour, seasoning salt, salt, pepper and paprika in a large ziploc bag. Add 3 pieces of chicken at a time and shake to coat. Place coated chicken strips on the baking sheet, leaving a space between each strip. Bake 10 – 12 min, flip chicken with a pair of tongs, then bake another 10 – 12 min or until inside is cooked through. Serve immediately and enjoy! Note: Be sure to space chicken apart on baking sheet so the outside gets crispy!

Crispy Curry Fried Chicken Wings (lengskitchen)

12 chicken wings or drumettes
1 T curry powder
1/3 t salt
1 T corn starch
1 T tapioca flour (or tapioca starch)
1 egg, beaten
oil for deep frying

Place wings into a mixing bowl. Add in curry powder, beaten egg, salt, corn starch and tapioca starch. Mix thoroughly. Cover the bowl with a cling wrap and leave to marinate in the refrigerator for at least 4 hours. The longer it is left to marinade, the better the flavor will be. Heat up enough cooking oil in the wok on high. Make sure that the oil is well heated prior to deep frying. Turn the heat down to medium. Slowly and carefully lower the wing sections (one at a time) into the hot oil. Let deep fry undisturbed, turning then once about every 5 – 10 min. Fry until they look golden brown on the outside (and a cut right through to the bone reveals that the wing is no longer pink inside). Transfer onto a serving plate and serve hot!

Sweet and Sour Chinese Chicken (tornadoughalli)

2 chicken breasts cut into 1 – 2″ pieces


1/4 c self-rising flour
1/4 c cornstarch
1/4 t salt
1/4 t sugar
1/2 c water

Preheat your deep fryer to 375 F. In bowl combine all batter ingredients and whisk until smooth. Dip your chicken pieces one by one into the batter and then place into deep fryer. Fry for about 7 – 8 min or until golden. Turn out onto paper towel, repeat will all chicken. Serve with sauce.

Sweet and Sour Sauce

1 c sugar
1/2 c white or rice vinegar
1/2 c water
3 T ketchup
1 T cornstarch

In small sauce pan combine sugar, vinegar and water and heat on medium until sugar is dissolved. Meanwhile in small bowl stir together ketchup and cornstarch. Once sugar is dissolved stir in the ketchup and cornstarch mixtures. Turn heat to medium high and bring to a boil. Once mix is boiling and it rises up in pan remove from heat and cool.

KFC Original Recipe Chicken Livers (food)

2 – 4 lbs premium quality fresh chicken livers


4 c cold water
1 T fine sea salt
1 t Accent seasoning (recommended flavor enhancer)

Blend ingredients together. Marinate chicken livers at least 2 hours in refrigerator in blended Brine ingredients; cover; turn chicken livers periodically with tongs during marination.

Seasoned Flour

2 c pre-sifted all-purpose flour
1/2 c Bulk KFC Original Recipe Seasoning
peanut oil for frying, vegetable oil or pure vegetable shortening

Measure flour and Bulk KFC Original Recipe Seasoning into a large sealable container, such or a Ziploc bag. Shake container and mix well. Remove chicken from brine with tongs; rinse or soak chicken in very warm water. Place a few livers at a time into the seasoned flour mix container; seal container firmly; shake gently in all motions to thoroughly coat livers. Place breaded pieces on a wire rack when livers are evenly and generously breaded. Allow chicken livers to rest and absorb the breading for a few min before frying. Preheat the manufacturer’s recommended amount frying oil in your deep-fryer between to 315° F or preheat enough fat to immerse chicken completely in deep heavy stove top pot to 315° F (use a deep-fryer thermometer to gauge). Add breaded chicken livers to the elevated fry basket in deep-fryer without crowding; lower the basket slowly into the hot oil; turn livers only once midway, frying until golden brown and fully cooked, about 10 – 12 min. Drain on a wire rack over a paper towel-lined baking sheet; Transfer rack over a baking sheet and keep chicken livers warmed in a preheated 170° F oven until serving. Sserve and enjoy! Yield: 2 – 4 lbs fried chicken livers.

Sandra’s Crispy Tender Chicken Gizzards (sandrarecipeblogsite)

Pre-Boil Gizzards

1 lb fresh chicken gizzards
1/4 t onion powder
1/4 t garlic powder
1/4 t fine grained kosher salt
pinch of freshly ground pepper

Trim excess gristle from chicken gizzards. Rinse under cold running water. Place gizzards in a medium saucepan, and then just cover them with cold water, and then add the boil seasonings. Bring to a boil, reduce heat to a simmer and pre-boil ‘covered’ for 1 hr. Strain the gizzards, and spread out to dry on a paper towel lined plate and let cool.


1 egg, slightly beaten
1/4 t filtered water
pinch of cayenne
3 T flour
3 T italian bread crumbs
1/2 t paprika
Peanut oil for frying

Season Gizzards

1 t cornstarch
1/4 t onion powder
1/4 t garlic powder
1/4 t old bay seasoning
1/4 t fine grained kosher salt
pinch of freshly ground pepper

Add 1” of oil in an electric skillet or dutch oven and heat to 350 F. In shallow bowl, beat the egg, water and cayenne. Once the gizzards are cool, place in a medium bowl and toss with cornstarch, onion powder, garlic powder, old bay seasoning, kosher salt and ground pepper. Dip gizzards in the egg mix and then drop into the ziploc bag with the breading mix. Shake the bag thoroughly to coat gizzards and shake off excess. Gently lay the coated gizzards in the hot oil using a slotted spoon (or ‘spider’. Cook for just a couple of min until golden brown and crispy. Remove with slotted spoon (or ‘spider’) to a paper towel-lined plate to drain, and lightly sprinkling with kosher salt while hot. Serve hot gizzards in a bowl lined with waxed paper; plus toothpicks to spear and eat as an appetizer.

Tender Chicken Gizzards (lillepunkin)

Start by putting the gizzards in a large stock pot and just cover with water. Add salt and black pepper, then bring the water to boiling. (You can also add a stalk of celery or even a bay leaf for extra flavor if desired.) Boil for a minimum of 30 min for chewier gizzards. Boil for 45 min for more tender gizzards. Drain the water off and allow to cool. You can also rinse the gizzards with cool water to help them cool faster for handling. Prepare 2 bowls for dredging. One should have 2 eggs beaten. The other should have a mix of flour, salt, and pepper OR you can do half flour and half panko bread crumbs seasoned with salt and pepper for a crunchier breading. Dip each gizzard in the eggs, then the flour mix. Drop into preheated vegetable oil in a small stock pot or use a fryer. When the gizzard floats to the top, it’s done! Remove carefully from the oil with a spatula designed for frying, and lay the cooked gizzards on a plate lined with paper towels to absorb the extra grease. Enjoy while hot!