Do you love chicken? I certainly do.
In fact, 2017 research shows that most of us are fans of chicken! If you purchase and prepare chicken regularly, you’re one of the 90 percent of consumers who choose chicken. It does not shock me at all that Americans will eat close to 92 pounds of chicken per person this year, according to the U.S. Department of Agriculture.
Why does this “love” of chicken come as no surprise? It is economical, easy to prepare and lends itself to so many types of recipes. Chicken is also ooh-ooh good, probably because it is an abundant source of umami flavor.
From kid-favorite drumsticks to my favorite – the white meat of a moist chicken breast – chicken is indeed versatile, but there’s no need to get in a “recipe rut.” If you are in interested in trying some new chicken recipes this fall, check out these mouth-watering wing recipes to get you started.
Then, you can move on to these three recipes that are sure to delight and will make you and your family shout “Chicken is lip-smackin’ good.”
Extra Crispy Fried Chicken Fingers
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 8 cups canola oil for frying
- 1 egg
- 1 cup buttermilk or milk
- 2 cups all-purpose flour
- 1 Tbsp. chicken or steak seasoning
- 1 tsp. kosher salt
- 1 tsp. cracked black pepper
- 3/4 tsp. MSG umami seasoning
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
In a large bowl, mix together the flour, chicken/steak seasoning, salt, pepper, MSG, paprika, garlic and onion powder with a fork or whisk.
Divide the seasoned flour between two pie plates or cake pans. Line a pan or cooling rack with paper towels or newspapers. Set flour and towel-lined pan aside.
Pour oil into a large, deep, heavy-bottomed pan (or any electric frying appliance) over medium to medium-high heat.
Add egg and buttermilk to a medium-sized mixing bowl and whisk to combine thoroughly. Set aside with the flour.
Trim the chicken breasts or thighs and slice lengthwise into 2-3 large strips.
Dip each strip of chicken first into the flour, then into the egg wash, then again coat with flour. Carefully place each piece of triple-coated chicken into the heated frying oil, making sure the pieces do not stick together.
Stir the chicken gently with tongs and allow to cook for 8-15 minutes, depending on the thickness of the chicken strips.
Transfer hot chicken to the paper towel lined pan; allow to cool for at least 5 minutes before serving.
Photo credit: by FotoosVanRobin from Netherlands (Crispy Chicken Strips) [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
Baked Breaded Creamy Chicken Recipe
- 8-10 chicken pieces of your choosing
- sprinkle of MSG umami seasoning
- freshly cracked pepper
- 2/3 cup sour cream
- 6 Tbsp. unsalted butter melted
- 2 cups fine dry breadcrumbs
Rinse chicken pieces under running cold water. Pat dry with paper towels. Sprinkle with MSG and cracked black pepper.
Arrange seasoned chicken pieces in a single layer in a shallow dish. Spread with sour cream. Cover and refrigerate for at least 4-5 hours, turning once or twice and brushing the cream evenly over the pieces.
In a small mixing bowl, mix melted butter with the breadcrumbs. Dip the chicken pieces in the breadcrumbs, making sure they are well coated.
Arrange seasoned chicken pieces in an ovenproof dish and cover with buttered aluminum foil.
Bake in preheated 375 degree F. oven until cooked through and golden brown, for about 40-50 minutes, turning once during the cooking time. Serve breaded chicken with cream sauce (on this page).
Photo credit: by Hatumai (Own work) [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
Cream Sauce Recipe
- 1 sprig each of: fresh sage, marjoram, and thyme
- 1/2 cup dry white wine
- 1 yellow onion peeled and chopped
- 6 peppercorns
- 3 scallions sliced
- 1 bay leaf
- lemon rind one strip
- 2/3 cup sour cream
- dash of MSG
Wash the fresh herbs with cold water and pat dry with paper towel.
Pour dry white wine in a small saucepan. Add sliced onion, washed herbs, peppercorns, scallions, bay leaf and lemon rind. Cover with a lid, bring to a boil over medium-high heat. Reduce heat to low and simmer gently for 5 minutes.
Uncover saucepan, increase heat to medium-high, and boil until reduced by half. Strain sauce and return to the cleaned saucepan. Stir in the sour cream and a good shake of MSG. Add more salt and black pepper if necessary.
Heat gently without boiling and serve with Baked Breaded Creamy Chicken (see recipe on this page).
Photo credit: Flickr user, Michael Newman
Southern Ontario Fried Chicken
- 12-18 pieces chicken
- cooking oil for fryer
- 3 extra large eggs
- 1 1/2 cups 2% milk
- 8 tsp. salt
- 4 tsp. MSG
- 2 tsp. ground black pepper reduce if less spicy is desired
- 2 tsp. ground white pepper reduce if less spicy is desired
- 2 tsp. ground sage
- 1 tsp. ground ginger
- 1 tsp. ground coriander seed
- 1 tsp. ground savory
- 1 tsp. ground nutmeg
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cayenne pepper
- 1/2 tsp. ground bay leaf
- 4 cups flour sifted
Combine all ingredients for coating mix in a large freezer bag; close bag tight with a little air in it, shake it so that all the ingredients are well-mixed; allow to sit for 24 hours or more for flavors to permeate all of the flour.
Bring the oil in deep fryer up to 375 F. Empty the coating mix into a shallow pan or bowl.
Whisk milk and eggs together in another bowl to make the wash.
Dip each piece of chicken into the wash until covered; then dip each piece into the coating mix until well coated. Repeat this process with egg wash and coating, pressing coating mix firmly into the chicken. Repeat this process a third time if desired, making sure the chicken pieces are well coated.
Allow chicken coating to firm up on the chicken pieces for 15 minutes; brush off any excess coating before frying.
Fry chicken until each piece is cooked through; time depends on the size of the pieces and will vary from 10-15 minutes. Serve hot.
Source : bigoven.com
Photo credit: by BrokenSphere (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons