Darn Good Chicken Recipes

DARN GOOD CHICKEN

Steps:

• In a small bowl combine the warm honey, mustard and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerated and let sit for 1/2 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

BEST DARN CHICKEN TENDERS

Steps:

• 1. Prepare chicken. Slice into even pieces, as similar in size as you can get.
• 2. Liberally season one side with garlic, onion, and Creole seasoning. Toss together.
• 3. Get out two bowls. In one add 2 cups of flour, 1 tablespoon Creole seasoning, salt, and garlic powder. Whisk together. In the second bowl, add eggs, 1/4 cup flour, 1/4 cup milk, and 1 tablespoon oil. Whisk until smooth.
• 4. Heat enough oil in a deep pan or deep fryer (I use my wok) to cover chicken once placed in oil. Or, you can flip them as they cook, if you don't have enough oil to cover. Heat the oil to 350 degrees.
• 5. When the oil is hot enough, dredge chicken in the egg mixture.
• 6. Then coat with flour mixture.
• 7. Drop into hot grease. They will float when done (about 8 - 10 minutes ). I always cook until golden.
• 8. Add only 8 - 10 pieces at a time, depending on how big your pan is. You don't want to overcrowd or will cool down your grease too quickly, leaving you with greasy chicken. You may want to adjust heat as you go if it gets to be too hot, but you want it hot enough to crisp the chicken.
• 9. As each batch is cooked, drain on paper towels. While hot, I sprinkle with salt or Creole seasoning.
• 10. Serve with my delicious honey mustard. To make the honey mustard, combine all ingredients together in a medium-sized bowl. Stir until blended and chill until ready to serve.