Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
Place chicken breasts in a 9×13″ baking dish (or a larger one if you are using very large chicken breasts — you don’t want them smushed together or they will take longer to cook).
Combine ½ teaspoon salt, Italian seasoning, paprika and ⅛ teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
Whisk together cream, garlic, corn starch, salt and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn’t cover the chicken completely, but it won’t hurt anything if it does).
Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts).
Remove pan from oven and stir spinach into sauce. The sauce may separate as it cooks (it is NOT curdled!) — just give it a stir and it will come together. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
Make the seasoning. Preheat your oven to 425°F (220°C). Remove the chicken thighs from the fridge and allow them to come to room temperature. Pat dry with a paper towel to remove any moisture. Then, In a small bowl, mix all of the herbs and spices together.
Season the chicken. Place the chicken in a large mixing bowl. Add the oil and ⅔ of the spice blend. Use your hands to coat all sides of the chicken, and even get it under the skin.
Arrange the chicken. Place the chicken on a rack on top of a baking sheet. Sprinkle the remaining spice mix on top of the chicken.
Bake the chicken thighs for 35 to 40 minutes or until the internal temperature reaches 170°F. You can also turn on the top broiler for 2 to 3 minutes to make the top extra crispy. Let the chicken rest for 5 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.
Arrange chicken thighs, skin-side up, on the prepared baking sheet.Greg DuPree
Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.
Sprinkle spice mixture liberally over chicken thighs.Dotdash Meredith Food Studios
Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
sriracha add some to give the dish a little kick of heat
Instructions
Place the chicken breast chunks in a bowl and sprinkle on the cornflour, salt, and pepper. Mix with your hands to cover the chicken in the cornflour.3 chicken breasts,2 tbsp cornflour,pinch of salt and pepper
Heat the oil in a wok or large frying pan over a high heat.3 tbsp oil
When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
While the chicken is cooking, make the stir-fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce, and tomato puree in a bowl. Mix together and put to one side.435 g (15 oz) can of chopped pineapple in juice,2 tbsp soft brown sugar,3 tbsp dark soy sauce,1 tbsp tomato puree
Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.1 onion,1 red bell pepper
Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.435 g (15 oz) can of chopped pineapple in juice
Stir in the garlic and ginger and cook for a further minute.2 cloves garlic,1 tsp minced ginger
Add the stir-fry sauce you made earlier to the wok.
Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
3-4 pounds bone-in chicken pieces I used a fryer pack, 8 pieces total.
1 ¼ cup dill pickle juice
3 tablespoon sugar
1 ½ cups buttermilk
¼ cup hot sauce Frank’s RedHot or Louisiana
2 cups all-purpose flour
¼ cup cornstarch
3 tablespoons creole seasoning
2 quarts peanut oil or vegetable oil
For the Spicy Oil –
¾ cup reserved fry oil
¼ cup ground cayenne pepper
1 tablespoon smoked paprika
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
For Serving –
White bread
Dill pickles
Instructions
Brine the Chicken: Warm the pickle juice on the stovetop or in the microwave. Then stir in the sugar until dissolved. Pour the pickle juice brine into a large zip bag. Add the chicken pieces. Zip the bag closed. Refrigerate for at least 1 hour, but longer is better. (If you can brine the chicken for 8 hours or overnight, that’s best!)
Once the chicken has brined, set out two shallow dishes. Pour the buttermilk and hot sauce in one shallow dish. Mix well. In the second dish, combine the flour, cornstarch, and creole seasoning. Mix well.
Drain the brine off the chicken. Set out a metal rack. One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture. Place the breaded chicken pieces on the rack. (It’s good for the chicken breading to rest before frying, so don’t heat the oil until all the chicken has been well coated.)
Set a large saucepot on the stovetop and clip a cooking thermometer to the side of the pot. Pour enough fry oil into the pot to fill it about two-thirds full. Turn the heat on medium to medium-high.
Preheat the oven to 250 degrees F. Set another rack on a baking sheet for the cooked fried chicken.
Once the oil temperature reaches 350 degrees F, carefully place four pieces of chicken in the fry oil. Use tongs to move the chicken so it doesn’t stick to the bottom of the pot. Fry for 7-8 minutes, until golden brown. (The largest pieces should be 165 degrees F inside.)
Use the tongs to carefully pull the chicken pieces from the hot oil and place them on the clean rack. Place the fried chicken in the oven to keep warm and crisp.
Repeat with the remaining chicken pieces. Place the second batch of fried chicken in the oven. Turn off the heat.
For the Spicy Oil: Use a ladle to scoop ¾ cup of fry oil from the pot into a heat-proof mixing bowl. Add the cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, and salt. Stir to mix.
When ready to serve the chicken, remove the rack from the oven and brush the spicy oil over all sides of the fried chicken pieces. It’s traditional to serve the chicken over 2 slices of white bread, topped with pickles.
Cook pasta: Cook the pasta al dente according to package instructions. Reserve 1 cup of the pasta cooking water.
Make sauce: Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes aromatic. Add the goat cheese, half and half and stir. Whisk until smooth.
Add pasta: Reduce the heat to medium. Add the cooked penne and 1/2 cup of the reserved pasta water to the skillet. Stir well to coat the pasta and let it bubble in the sauce for 1-2 minutes.
Finish: If you’d like a thinner sauce, add more of the pasta water as needed. Mix in the basil, then season with salt and pepper to taste. Add the lemon juice and zest and more pasta water if needed. Turn off the heat and stir in the Parmesan cheese.
Garnish and serve: Garnish with parsley and serve.
Heat oil in a large skillet over medium heat. Add onion; sauté until translucent, 3 to 4 minutes.
Add chicken to skillet; cook until lightly browned, 1 to 2 minutes per side.
Combine ketchup, sugar, soy sauce, lemon juice, and pepper in a bowl; pour over chicken. Bring to a boil, then reduce heat.
Cover and simmer until chicken is no longer pink in the center and the juices run clear, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove the bag of giblets from inside the chicken. Pat dry the chicken from outside and inside with paper towels and remove any excess moisture. Trim any excess fat from the chicken.
Make small slits on the chicken so that the marinade can reach inside the chicken
Stuff the inside of the chicken with onions, lemon slices, whole black peppercorn, cloves, and a cinnamon stick. Tie the legs with kitchen twine.
Spread the marinade evenly on both sides of the chicken. With the breast side up, spread the marinade under the chicken skin with a spoon. Allow the chicken to marinate for 6 to 8 hours or overnight in the refrigerator. When ready to cook, take out the chicken an hour before so it comes to room temperature.
Lightly brush or spray the chicken with oil. Set the Instant Pot to saute mode and heat ghee or oil. If you are making gravy with the tandoori chicken, add onions and garlic cloves and saute for 2 minutes. Add chicken broth. Place the chicken on the trivet and carefully put the trivet inside the Instant Pot.
Close the lid and pressure cook for 30 minutes. Allow 10 minutes of natural pressure release and then open the Instant Pot. Carefully take the chicken out and blend the gravy using an immersion blender. Mix all-purpose flour in water and stir in to thicken the gravy and bring it to a gentle boil. Serve the chicken with the hot gravy.
1 cup short grain rice we love sushi or jasmine rice
1 cup water
Other Ingredients
2 pounds boneless skinless chicken thighs
¼ teaspoon freshly ground black pepper optional
3 teaspoon corn starch
¼ cup water
Garnish(optional)
▢½ teaspoon brown sesame seeds
▢½ teaspoon black sesame seeds
▢¼ cup green scallions chopped
Instructions
Mix all the ingredients for Teriyaki sauce and set aside. Mix corn starch in ¼ cup of water and set aside.
Optional Step if you want to make Pot in Pot Rice – Add rice and water in a stainless steel bowl and set aside.
Set the Instant Pot to sauté mode and heat oil. Place the chicken and brown the chicken for a minute. Flip the chicken over and turn the sauté mode off. (Note: Browning the chicken is an optional step and you can skip it). Pour over the teriyaki sauce and black pepper. Do not mix.
If making Pot in Pot Rice – Place a tall trivet over the chicken in the Instant Pot insert. Place the rice bowl over the trivet.
Close the Instant Pot lid with pressure valve to sealing. Cook on Pressure Cook (HI) for 6 minutes followed by 10-minute natural pressure release.
Open the Instant Pot. Carefully take out the rice bowl and the trivet. Stir in corn starch mixed in water and set the Instant Pot to saute mode.
Cook for 5 minutes as the sauce thickens. Turn the Instant Pot off. Garnish with sesame seeds and scallions. Enjoy hot with steamed rice.
Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
Using a very sharp knife, slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. (If your chicken breasts are very small, you can skip the step of cutting them in half horizontally. I use two ¾-lb breasts to make 4 portions.) Save the bag.
To the bag, add the flour, ¾ teaspoon salt, and ¼ teaspoon pepper; seal and shake to combine. Add the chicken to the bag; seal and shake to coat the chicken evenly. Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs with ¼ teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly.
Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.)
Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced. Off the heat, swirl in the butter, followed by the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.
