Chicken

Instructions

What To Do

1. Remove the chicken tender and place the chicken breasts shiny side up. Use a mallet to flatten the breasts and tenders to ¼-inch thickness. Cut the flattened chicken into 1-inch(ish) squares. Season with salt and pepper.

2. Set out 3 medium bowls. Place flour in one, crack the eggs into the second and beat them, and add panko, parmesan, oregano and thyme in the third. Line the three bowls in a row.

3. Toss about a third of the chicken in flour until well covered, then swirl in egg until well soaked, and finally, roll in panko mixture until completely covered. Transfer to a plate and repeat process with remaining chicken.

4. In a frying pan, over medium-high heat, melt butter and add oil. When butter begins to sizzle add chicken. Cook for approximately 3 minutes on the first side, or until bottom is golden brown. Turn once and cook for approximately 2 more minutes, or until the second side is golden brown and the nuggets are cooked throughout. To test for doneness, make a small incision in a sacrificial nugget. If any pink remains, return to heat for another minute or two.

5. Transfer your future pops to a plate. Remove pan from heat and immediately add lemon juice. Stir for ten to fifteen seconds to loosen up brown bits and let the lemon juice reduce by half. Drizzle a few drops over each tender and season with salt. Insert skewer through chicken, then stick skewers in pineapple.

Yield 12 – 16 popsicles

Uncommon goods 6-inch bamboo skewers

Level of difficulty Think Shake 'N Bake.

Active prep 20 minutes

Cooking time 10 minutes

Shortcuts Buy Italian-style bread crumbs that are seasoned with herbs and cheese.

Advance work Chicken can be breaded earlier in the day and refrigerated on a plate.

Multiplicity For each additional batch of popsicles, make an additional half recipe of the bread crumb mixture.

 

 

Ingredients
  • 2 skinless, boneless chicken breasts
  • Salt
  • Freshly ground black pepper
  • 2/3 cup flour
  • 2 eggs
  • 2/3 cup panko or coarse bread crumbs
  • 1/3 cup grated parmesan (ideally parmigianno reggiano)
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 watermelon wedge (for presentation)
  • 16 6-inch bamboo skewers
Pan-Roasted Chicken with Olives and Lemon | 0 Comments
From Chocolate French Toast, Aired on Fri 4/8
Chef Jeff Henderson, Chicken
Instructions

What To Do

1.    Preheat to 425 degrees. Season the chicken with salt and pepper. Cut the lemon into slices and set aside.

2.   Add 1 tablespoon of butter to a large skillet over medium-high heat. Place chicken in pan skin side down. Cook until caramelized about 5 to 6 minutes. Transfer the chicken to a plate and set aside. Pour off all but 2 tablespoons of fat. Add shallots, olives, sage, bay leaves, thyme sprigs and lemon slices to the pan. Cook until fragrant about 1 to 2 minutes.

3.   Place chicken back into pan. Skin side up and transfer to the oven. Roast for about 18-20 minutes or until cooked thoroughly. Serve on a bed of rice or potatoes. Garnish with slices of lemon and fresh thyme

 

Ingredients
  • 2 Airline breast of chicken
  • Kosher salt and freshly ground black pepper to taste
  • 1 medium lemon
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 3 medium shallots, peeled and quartered
  • ¾ cup jarred brined olives, rinsed, pitted, and halved
  • 4 fresh sage leaves
  • 6 small fresh bay leaves
  • 4 sprigs fresh thyme

Motherhouse

Chef Jeff visits the Sisters of the Holy Family where he cooks up some inspired dishes with the nuns. Skirt steak breakfast tacos, heavenly fried chicken, and a pineapple upside-down cake are all on today’s menu.

Instructions
1. Heat oil in medium pot over medium-high heat. Add onions and celery and sauté until vegetables have softened about 4 to 6 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.
 
2. Add broccoli, spinach and chicken stock to pot. Reduce heat to a simmer and cook vegetables until tender, about 8 to 10 minutes.
 
3. Pour soup into a blender and puree in batches until smooth. Stir in half-and-half and season with salt and pepper to taste. Garnish with shredded chicken. 
 
Ingredients
  • 2 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme
  • 8 cups chopped broccoli, stems and florets
  • 2 cups fresh spinach
  • 6 cups reduced-sodium chicken broth
  • ½ cup half-and-half
  • ½ teaspoon salt
  • Freshly ground pepper
  • 2 cups ready cooked shredded chicken
Instructions

WHAT TO DO

1. Preheat oven to 350 degrees. Season chicken with salt and pepper to taste; pierce with a fork. Place vanilla and thyme in a large bowl. Add seasoned chicken to bowl and marinate for 30 minutes.

2. Add butter to a cast iron skillet on medium-high heat. Remove chicken from bowl and place into a skillet. Sear on both sides until brown and crispy. Remove from skillet and place on a baking sheet. Place in oven and roast until fork tender, about 10-12 minutes. Remove from oven and set aside to rest.

3. In the same cast iron skillet over medium high heat, add butter. After butter has melted add onions, carrots and collard greens. Sauté cooked vegetables until tender about 8-10 minutes. Add cinnamon, brown sugar and vanilla; stir well. Add orange juice, cream, thyme and okra; stir until sauce thickens and vegetables are cooked through, about 6-8 minutes.

4. Place vegetables in center of plate and top with chicken. Spoon vanilla sauce around dish and serve. 

Ingredients
  • 3 chicken breast
  • Kosher salt
  • Fresh ground black pepper
  • 2 tbsp. pure vanilla
  • 4-5 fresh thyme sprigs
  • 2 tbsp. unsalted butter
  • ½ stick unsalted butter, sliced
  • 2 tbsp. diced red onions
  • ½ c. carrots, medium diced
  • 2 leaves, collard greens, steams removed, rough chopped
  • 1 tsp. cinnamon
  • 2 tbsp. dark brown sugar
  • ½ tbsp. pure vanilla
  • ¼ c. orange juice
  • 1/3 c. heavy cream
  • 2 sprigs fresh thyme
  • ½ c. fresh okra, sliced
Instructions
1. Add butter to large Dutch oven over medium-high heat. Add sausage, onions, peppers, and celery. Cook until vegetables are tender about 6-8 minutes. 
 
2. Add garlic and bay leaf to pot and cook until garlic becomes fragrant. Season vegetables with Cajun seasoning. Add tomato paste and mix well. Stir in rue and cook for about 3-5 minutes.
 
3. Slowly stir in chicken broth and stewed tomatoes. Reduce heat to a simmer and cook until mixture thickens, about 12-15 minutes. 
 
4. Add okra and chicken to pot and cook until okra has softened, about 20 minutes. Garnish with green onions.  Place rice in a bowl and top with gumbo. Add a dash of hot sauce and 
 
Ingredients
  • 3 tbsp. unsalted butter
  • 1 lb. spicy chicken sausage
  • 1 large onion, roughly chopped
  • 1 medium green bell pepper, roughly chopped
  • 1 medium red bell pepper, roughly chopped
  • 2 large celery stalks, roughly chopped
  • 1 tbsp. garlic, minced
  • 1 bay leaf
  • 1 tbsp. Cajun seasoning
  • 2 tbsp. tomato paste
  • 1 ½ c. ready made medium dark roux
  • 6 c. low sodium chicken broth
  • 1 small can stewed tomatoes
  • 2 c. fresh okra, sliced
  • 1 whole cooked rotisserie chicken, skin and meat removed
  • 4 green onions, chopped
  • 4-6 c. steamed white rice
  • 1 dash hot sauce (optional)
  • 1 loaf of New Orleans French bread
The Back Story

Crispy Fried Chicken Livers

What You Need

Canola oil, for frying
1 lb. chicken livers, trimmed
1 cup buttermilk
2 cups self-rising flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

½ tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon cayenne powder
Crystal hot sauce, for dipping

Remoulade, for dipping (ready made)
 

What To Do

1.    Pour oil into a large cast iron skillet over medium-high heat, about 350 degrees. Soak livers in buttermilk for 5 minutes. Combine flour and all seasoning in a bowl. Drain livers; dredge in flour mixture, shaking off excess flour; transfer to a plate.

2.   Fry livers in batches until golden brown, 3-4 minutes. Transfer crispy livers to a paper towel-lined plate. Serve with hot sauce and remoulade.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Road Trip Chicken with Macaroni Salad | 0 Comments
From Fried Chicken Salad, Aired on Thu 8/20
Chef Jeff Henderson, Side Dish, Chicken
Instructions

WHAT TO GET

Chicken

4 chicken thighs, scored

2 chicken drumsticks, scored

2 tablespoons olive oil

2 table spoons brown sugar

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon cayenne

1 tablespoon salt

1 tablespoon pepper

Macaroni Salad

2 cups cooked quinoa elbow macaroni

1 dill pickle, brunoised

2 tablespoons yellow mustard

⅔ cup low-fat mayonnaise

1 celery rib, small diced

½ red onion, small diced

1 teaspoon cajun spice

2 teaspoons salt

WHAT TO DO

Chicken

1.    preheat oven to 350 degrees

2.   combine all ingredients in large bowl and toss until evenly seasoned

3.   In high-heated large pan, bring oil to olive oil to high heat

4.   sear all sides of chicken evenly and finish in oven

Macaroni salad

1.    combine all ingredients and toss until even

2.   season to taste

Ingredients
  • 4 chicken thighs, scored
  • 2 chicken drumsticks, scored
  • 2 tablespoons olive oil
  • 2 table spoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 cups cooked quinoa elbow macaroni
  • 1 dill pickle, brunoised
  • 2 tablespoons yellow mustard
  • ⅔ cup low-fat mayonnaise
  • 1 celery rib, small diced
  • ½ red onion, small diced
  • 1 teaspoon cajun spice
  • 2 teaspoons salt
The Back Story

Fried Chicken Salad

Ingredients

·      Leftover fried chicken

·      ¼ waffle, chopped for croutons

·      2 cups chopped iceberg lettuce

·      1 tablespoon chopped scallions

·      1 tablespoon diced fresh thyme

·      ¼ cup light buttermilk

·      1 teaspoon black pepper

·      1 teaspoon salt

·      1 teaspoon cayenne pepper

·      1 tablespoon chopped red onion

·      1 tablespoon sliced red bell pepper

·      1 tablespoon diced tomato

·      Salt and pepper to taste

Method

-      Mix together scallions, thyme, buttermilk, teaspoon pepper, teaspoon of salt, and cayenne pepper for dressing

-      Mixed together remaining ingredients

-      Toss in dressing and serve

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Lemon-Thyme Chicken with Basmati Rice, Brussels and pan-sauce

WHAT TO GET

Chicken

1 8 oz.Bone-in airline chicken Breast, skin on and frenched

7 sprigs fresh thyme

3 cloves roasted garlic

3 tablespoon chicken stock

½ lemon thinly sliced

1 tablespoon lemon juice

1 tablespoon unsalted butter

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper
1 teaspoon cajun spice

Rice

1 cup brown long grain rice

2 cup chicken stock

1 teaspoon unsalted butter

1 teaspoon olive oil

1 bay leaf

½ teaspoon salt

½ teaspoon pepper

Brussels Sprouts

1 cup Brussels Sprouts (smallest ones, excess stem trimmed, and halved)

4 tablespoons of leftover pan drippings from chicken sear

1 tablespoon lemon juice

3 tablespoon unsalted butter

3 roasted garlic cloves, roughly chopped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cajun seasoning

WHAT TO DO

Chicken

1.    preheat oven to 350 degrees

2.   heat large pan to high heat

3.   rub chicken evenly with salt, pepper and cajun

4.   fold back chicken skin and place 5 thyme leaves under skin, folding skin back over

5.    sprinkle with fresh thyme leaves

6.   combine butter and oil and butter in heated pan

7.   place chicken in pan skin side-down

8.   sear for 1-2 minutes then transfer to baking dish skin side up

9.   arrange lemon slices on chicken

10. place oven to finish, leaving drippings in pan

Rice

1.    In high-heated pot combine rice, butter, and oil, moving pot back and forth to evenly coat rice

2.   keeping movement, toast rice in pot for 1 minute

3.   add chicken stock, bay leaf, salt and pepper.

4.   reduce heat to medium, place lid, stir occasionally until liquid is absorbed.

Brussels

1.    bring pan drippings, lemon juice and butter to high heat

2.   add brussels, garlic, salt, pepper, cajun spice

3.   reduce heat after searing for one minute to medium

4.   cook until brussels are tender (8-10 minutes)

Presentation

1.    spoon ⅔  cup rice onto plate evenly

2.   spoon ½  c brussels onto plate

3.   place finished chicken on top brussels

4.   sprig of thyme for garnish

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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