Friday, December 20, 2019

#Extra #Crispy #Spicy #Fried #Chicken

Extra Crispy Spicy Fried Chicken

This extra crispy spicy fried chicken is soft and tender from a buttermilk dip and extra crispy from a double dough. You won't believe the crunch.

Ingredients :

  • 2 lbs. bone-in chicken pieces
  • 1 qt. buttermilk
  • Kosher salt, pepper and garlic powder to taste
  • 3 large eggs
  • 1/3 cup water
  • 1 cup hot sauce I like Louisiana Hot Sauce
  • 4 cups all-purpose flour
  • 1 tsp. kosher salt
  • 2 tsp. pepper
  • 2 tsp. paprika
  • 1 Tbsp. cayenne pepper
  • Peanut oil, for frying

Instructions :

  • Place chicken pieces in a large bowl or ziptop bag. Cover with buttermilk and marinate 2 hours to overnight (this is optional but definitely recommended).
  • Remove from buttermilk and pat dry with a paper towel. Sprinkle lightly with salt, pepper and garlic powder. Set aside.
  • Place a rack over a rimmed baking sheet and set aside. Whisk together the eggs, water and hot sauce. In another bowl, whisk together the flour, salt, pepper, paprika and cayenne pepper. 
  • Dredge the chicken in the flour mixture then coat it in the egg mixture. Return to the flour mixture and coat. Place chicken on the rack. Once all pieces are coated, place in the refrigerator for 30 minutes. This step helps the coating stick to the chicken.
  • Meanwhile, heat the peanut oil to 350 degrees F. Working in batches, fry chicken for about 15 to 18 minutes, or until no longer pink and cooked through. Keep in mind that dark meat will take a little longer to cook than white meat. Watch the wings as they may cook in less than 15 minutes. Place chicken on a clean rack to help keep it crispy as you cook another batch. 

Thursday, December 19, 2019

#Chicken #Corn #Chowder

Chicken Corn Chowder

Soft chicken, potatoes, corn and more are all inside this delicious slow cooker chicken corn chowder. It makes for a comforting meal on a cold autumn night!

Ingredients :

  • ¼ cup butter
  • 5 pounds Russet potatoes, peeled then cubed
  • 3 large chicken breasts, cut in 1-inch pieces
  • ½ Tablespoon black pepper
  • 4 cups chicken broth
  • 2 (10 oz.) bags frozen corn
  • 1½ Tablespoons cornstarch + 2 Tablespoons water
  • 1½ pints heavy whipping cream
  • 5 slices bacon, cooked then chopped
  • 2 cups shredded cheddar cheese
  • 1 bunch green onions, sliced

Instructions :

  • Cube butter then place in the bottom of a large (I use a 7 quart) greased crock pot. Wash and peel potatoes, then cube. Place potatoes and chicken pieces over butter. Season with black pepper. Pour in chicken broth and corn.
  • Cover with lid and cook on low heat for 6 hours OR on high heat 4 hours.
  • After time is up mix together cornstarch and water to create a slurry. Pour into crock pot. Then pour in the heavy whipping cream. Gently stir to combine everything. Cover with lid again and cook another 20 minutes or until chowder has thickened. Serve warm in individual bowls and garnish with bacon, cheese and green onion. Enjoy!

Nutrition Information
Serving size: 10 Calories: 692 Fat: 42g Saturated fat: 25g Unsaturated fat: 14g Carbohydrates: 59g Sugar: 4g Sodium: 521mg Fiber: 5g Protein: 25g Cholesterol: 160mg

Wednesday, December 18, 2019

#Chicken #Breasts #with #Creamy #Spinach #Sauce

Chicken Breasts with Creamy Spinach Sauce

Cozy creamy spinach meets chicken in this new classic comfort dish. Prepare these chicken breasts with a creamy spinach sauce in your cast-iron skillet and serve it for a family dinner on weekdays.

Ingredients :

  • 4 boneless, skinless chicken breasts (about 2 - 2 1/2 lbs)
  • Kosher salt and pepper
  • 1/4 cup Wondra flour or all purpose flour
  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 6 oz fresh baby spinach
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/4 cup parmesan cheese, grated or shredded
  • 1/4 tsp nutmeg, ground or grated
  • juice of half a lemon

Instructions :

  • Preheat the oven to 400 degrees. Season the chicken liberally with salt and pepper and coat with flour. (I like to shake the flour and the chicken breasts in a ziploc bag.)
  • Heat a large skillet (oven-safe) or cast iron pan over high heat. Add the olive oil and swirl around in the pan.
  • Arrange the chicken breasts in a single layer and cook until golden brown on one side, about 4-5 mins and turn and cook an additional 4-5 mins.
  • Remove the chicken breasts to a plate, reduce the heat to medium, and add the minced garlic to the pan. Cook the garlic about 2 mins and add the white wine.
  • Cook until the white wine is almost completely reduced and add the spinach and a pinch of salt.
  • Stir and cook until the spinach is wilted. Stir in the chicken stock, cream, parmesan cheese, nutmeg, and bring to a boil. Season with salt and pepper and turn off the heat.
  • Lay the chicken breasts in the pan, turning once to coat and place in the oven to cook until they reach 160 degrees, about 8-10 mins.
  • Remove the pan from the oven and place the chicken on a plate, cover, and rest. Return the pan to the stove and bring the sauce to a boil and reduce until just slightly thickened, about 5 mins. Turn off the heat and stir in the lemon juice.
  • Serve the chicken with the sauce spooned over the top, slicing the chicken if desired.

Recipe Notes

  • All purpose flour will work for the chicken, but Wondra flour gives the chicken the perfect golden brown sear.
  • I use thicker chicken breasts for this recipe, but thin cut ones will work as well. Just reduce the cooking time.
  • Season this dish with salt and pepper throughout the cooking process. Taste, season, taste, adjust!
  • This recipes calls for a full 6 oz package of spinach. It seems like a lot, but the spinach cooks down dramatically. 
  • Don't skip reducing the sauce after the chicken comes out of the oven. It needs to thicken slightly. 
  • Add a squeeze of lemon juice right before serving. It really brightens up the sauce and brings a pop of acid.

Nutrition Facts
Chicken Breasts with Creamy Spinach Sauce
Amount Per Serving
Calories 511                          Calories from Fat 306
                                                    % Daily Value*
Fat 34g                                                 52%
Saturated Fat 16g                             100%
Cholesterol 161mg                              54%
Sodium 370mg                                    16%
Potassium 793mg                                23%
Carbohydrates 13g                               4%
Fiber 1g                                                  4%
Sugar 1g                                                 1%
Protein 31g                                           62%
Vitamin A 4950IU                               99%
Vitamin C 14.4mg                               17%
Calcium 163mg                                   16%
Iron 2.2mg                                           12%

Tuesday, December 17, 2019

#Thai #Chicken #Satay #with #Peanut #Sauce

Thai Chicken Satay with Peanut Sauce

Thai satay chicken skewers are tasty enough to be eaten plain, but we would never skip Thai peanut sauce for dipping! The essential ingredient for a great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work well too.

Ingredients :

  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)


  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt


  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water


  • 2 tbsp peanuts finely chopped
  • Lime wedges (optional)
  • Coriander / cilantro leaves and sliced red chilli (optional)

Instructions :

  • If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.


  • Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  • Thread onto skewers - I do 4 to 5 pieces each.
  • Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  • Cook skewers in batches for 3 minutes on each side until golden.


  • Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  • Stir to combine then simmer, stirring every now and then, for 5 minutes.
  • Adjust consistency with water - it should be a pourable but thickish sauce.
  • Cover with lid and keep warm while cooking skewers.


  • Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
  • Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
  • Serve with sauce on the side for dipping.

Recipe Notes :

  • Skewers used for Asian chicken satay tend to be shorter than Western skewers. I like them because they fit in skillets! Feel free to make giant ones with longer skewers.
  • Chicken - can be substituted with breast or tenderloin but thigh is best for juiciest chicken. Can also sub with beef or pork - use a good, nicely marbled cut suitable for quick cooking.
  • Curry powder - any is fine here. I use Clives or Keens.
  • Red curry paste - The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores. But any brand will do because it's an enhancer rather than key flavouring.
  • If using homemade Thai red curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar into chicken marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade doesn't have the seasonings jar paste does).
  • Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.
  • Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water - it will dilute the flavour.
  • Sub: 1 cup raw unsalted peanuts blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce (helps make it super smooth).
  • Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.
  • Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.
  • Peanut Sauce - makes more than you will need, probably only use 1/3.  Hard to make less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the fridge - or freeze.
  • Nutrition is VERY overstated. It assumes all the peanut sauce is consumed but only realistically, only 1/3 or so is likely.

Calories: 235kcal (12%)Carbohydrates: 7g (2%)Protein: 10g (20%)Fat: 19g (29%)Saturated Fat: 8g (50%)Cholesterol: 39mg (13%)Sodium: 448mg (19%)Potassium: 230mg (7%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 455IU (9%)Vitamin C: 0.5mg (1%)Calcium: 19mg (2%)Iron: 1.6mg (9%)

Monday, December 16, 2019

#best #grilled #chicken #marinade

best grilled chicken marinade

Simply the best basic chicken marinade! Be sure to keep it BEFORE marinating to pour over cooked chicken.


  • 1/4 cup cider vinegar
  • 3 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons kosher salt
  • ground black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 6 skinless, boneless chicken breast halves


  • Mix all ingredients together in a bowl except the olive oil
  • Drizzle in oil very slowly while whisking quickly
  • Put the chicken in a large Ziploc bag and pour between 1/2 ~ 3/4 of the marinade over it.
  • Put the chicken in the fridge and marinate at least 2 hours
  • Grill chicken over med/high heat and cook until juices run clear

Sunday, December 15, 2019



It's the best chicken of all time! It was SUPER wet - my mom is still mad about it like a week after doing it
It is sure that it is a recipe that I will use again and again - it is one of these recipes that I wish I could go back in time and have made by my mother when I was a child.


  • 1 Pound of Chicken
  • 1 Teaspoon of Parsley
  • ¼ Cup of Parmesan Cheese
  • ¼ tsp Red Pepper Flakes
  • Pinch of Salt
  • ½ Cup of sour cream


  • Preheat oven to 350
  • In a bowl combine - sour cream, parsley, parmesan cheese, red pepper flakes and salt
  • Using a kitchen brush - brush the sour cream mixture all over the chicken - place chicken in a casserole dish
  • Bake for 20 minutes or till cooked ( 20 minutes if you are making chicken tenders)
  • Enjoy!

Friday, December 13, 2019

#Honey #Lemon #Chicken

Honey Lemon Chicken

Honey, lemon and ginger chicken that is baked - not fried - then frothed in an incredible 5-minute glaze of honey, lemon ginger and garlic! Avoid takeout with this mouthwatering, sweet, tangy and ginger chicken!


  • 1 1/2 pounds chicken breasts pounded thin, cut into bite size pieces
  • 2 eggs
  • 2 tablespoons water
  • 1/2 teaspoon coconut oil (may sub. olive oil)
  • Chicken Breading
  • 1 cup flour
  • 2 tablespoons cornstarch
  • 1 tablespoon ground ginger
  • 1 tsp EACH onion pwdr, garlic pwdr, paprika
  • 1/2 tsp EACH salt, pepper
  • Honey Lemon Ginger Sauce*
  • 3 garlic cloves, minced
  • 2-3 teaspoons freshly grated ginger
  • 1/2 cup honey
  • 3 tablespoons fresh lemon juice
  • lemon zest from 1 lemon
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • Sriracha/Asian hot chili sauce or Franks hot sauce to taste
  • Honey Lemon Chicken


  • Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).
  • In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.
  • Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 3-5 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.
  • While the chicken is baking, heat 1/2 teaspoon coconut oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds, Add the remaining Honey Lemon Ginger Sauce ingredients EXCEPT for the sriracha and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 2 minutes). Taste and stir in sriracha or Franks Hot Sauce if desired.**
  • In a large bowl, toss baked chicken with Honey Lemon Ginger Sauce using a spatula until evenly coated. It will seem like not enough sauce, but keep mixing until it covers all the chicken.

*This makes just enough sauce to coat the chicken. If you want more sauce then you might want to double it.
**Use 2 teaspoons in the sauce for a more mild ginger kick - as for our house, we love 3t 🙂
***I don't add any sriracha to this dish but if you feel the sauce is too sweet, then add hot sauce to taste.