Golden Chick Spicy Seasoning Recipes

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GOLDEN CHICKEN AND AUTUMN VEGETABLES



Golden Chicken and Autumn Vegetables image

Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
½ teaspoon dried rosemary leaves, crushed
½ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
2 large large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  • Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
  • Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 51.5 g, Cholesterol 67.2 mg, Fat 6.5 g, Fiber 8.9 g, Protein 30.4 g, SaturatedFat 1.4 g, Sodium 315 mg, Sugar 10.6 g

SOUTHERN SPICY FRIED CHICKEN



Southern Spicy Fried Chicken image

This one is finger-licking good! It's a keeper and a must try!

Provided by Maureen Hogan

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
salt and ground black pepper to taste
vegetable oil for deep frying

Steps:

  • Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
  • Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
  • Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
  • Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g

SPICY CRISPY FRIED CHICKEN



Spicy Crispy Fried Chicken image

CRISPY SPICY FRIED CHICKEN RECIPE THAT'S FULL OF CAJUN FLAVOR AND SEASONED TO PERFECTION. A BUTTERMILK BRINE ENSURES A JUICY, TENDER PIECE OF FRIED CHICKEN EVERY TIME!

Provided by Divas Can Cook

Categories     Dinner     Lunch     Main     Main Course

Time 3h40m

Number Of Ingredients 25

1/2 gallon buttermilk
4 cloves garlic (crushed)
1/2 white onion sliced
1/2 cup hot sauce (I used Franks)
3 Tablespoons salt (optional, but adds great flavor)
3 lbs fresh whole chicken (cut up)
1 Tablespoon granulated sugar
1 Tablespoon salt (can add more if desired)
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne (can more if desired)
1 Tablespoon cajun seasoning
1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon poultry seasoning
1 teaspoon celery salt
1 teaspoon smoked salt
1/2 tablespoon chili powder
3 cups self-rising flour
3 eggs
1/4 cup water
1/2 cup hot sauce (can use more if desired)
1 teaspoon garlic powder
Peanut oil or shortening (for frying)
Cajun seasoning (for sprinkling (if desired))

Steps:

  • In a large bowl, lined with a brining or roasting bag, combine buttermilk, garlic, onion slices, 1/2 cup hot sauce and salt (if using).
  • Add chicken and tie the bag close so that the chicken is completely submerged in the brine.
  • Refrigerate for up to 3 hours.
  • Pour off the brine and shake off excess brine from chicken. (You can rinse if desired. I didn't)
  • Combine the seasoning blend.
  • Taste the seasoning blend to make sure it is salty and spicy enough for your taste. Adjust the seasoning if needed.(It should taste bold)
  • Place chicken on a baking tray and sprinkle on up to half of the seasoning mixture generously over the chicken on both sides. Set aside.
  • Mix the rest of the spices into the flour. DO THIS GENTLY. IF THAT SPICY FLOUR "SMOKE" GETS IN YOUR NOSTRILS IT WILL BURN. TRUST ME. Taste the flour and make sure it tastes seasoned Add in more seasoning to your liking. Flour SHOULD taste seasoned. (I usually add in more salt, garlic powder, onion powder, and cayenne)
  • Place the flour mixture into a large paper bag.
  • Add chicken to the bag.
  • Close the bag tightly and shake to coat the chicken.
  • Remove the coated chicken from bag and shake off the excess flour. Set aside.
  • In a large dish, combine eggs, water, hot sauce and garlic powder.
  • Dip each piece of coated chicken into the egg mixture and shake off the excess egg mixture. (Use one had to place the chicken in the mixture and the other hand to pull it out to minimize clumping)
  • Place chicken back into paper bag and shake to coat one last time.
  • Remove chicken from bag and place on a plate. It's time to fry!
  • Add oil to deep skillet and heat until a test piece of flour fries gently. (about 350 degrees. See Note)
  • Add chicken to skillet and cook until golden. (Oil should completely cover chicken. Fry dark meats together and white meats together. Do not overcrowd the pan.)
  • When done, place chicken on a plate lined with paper towels to drain.
  • Sprinkle with cajun seasoning as soon as the chicken come out of the oil, if desired.
  • Serve hot and add hot sauce!

GOLDEN SPICE MIX



Golden Spice Mix image

Make and share this Golden Spice Mix recipe from Food.com.

Provided by Rita1652

Categories     Low Cholesterol

Time 15m

Yield 12-15 ounces

Number Of Ingredients 9

1/2 cup dried rosemary
1/2 cup onion powder
1/2 cup paprika
1 bay leaf
2 tablespoons turmeric
1/8 cup dried thyme
1 cup garlic, slices
3 dried chilies
1/4 cup salt

Steps:

  • In a blender or food processor blend till powdery.
  • Use with in 1 year.

Nutrition Facts : Calories 59.3, Fat 1.2, SaturatedFat 0.3, Sodium 2368.2, Carbohydrate 12.6, Fiber 4, Sugar 1, Protein 2.1

CHICKEN SEASONING



Chicken Seasoning image

Made with spices and herbs from your pantry, this easy chicken seasoning creates juicy, tender meat bursting with flavor.

Provided by Jennifer Stewart

Categories     Spice Mixes

Time 5m

Number Of Ingredients 10

1 tablespoon salt
1/2 tablespoon pepper
1 1/2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 tablespoon thyme
1 tablespoon parsley
1 tablespoon ground mustard
1/2 tablespoon oregano
1/8 tablespoon cayenne (optional)

Steps:

  • Mix all the spices together and store in an air tight container in a cool, dark place for up to 3 months.
  • Use as needed.

Nutrition Facts : Calories 17 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 708 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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