MAHOGANY CHICKEN WINGS
These sweet, succulent wings look as delicious as they taste!
Provided by Christine
Categories Appetizers and Snacks Spicy
Time 1h5m
Yield 5
Number Of Ingredients 7
Steps:
- Place chicken in a shallow, medium dish.
- In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.
Nutrition Facts : Calories 773.5 calories, Carbohydrate 43.1 g, Cholesterol 209.7 mg, Fat 43.6 g, Fiber 0.3 g, Protein 51.9 g, SaturatedFat 12.2 g, Sodium 1649.7 mg, Sugar 37.4 g
FRIED CHICKEN
"BACK WHEN we used farm-fresh ingredients, our foods didn't need much embellishment to make them look and taste better. We always prepared our chickens the day before and cooked them simply." -Sandra Anderson, New York, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat. , In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.,
Nutrition Facts :
MAHOGANY FRIED CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Stir together buttermilk and 1 teaspoon cayenne pepper in a large bowl; add chicken, turning to coat. Cover with plastic wrap, and refrigerate at least 6 hours or up to overnight.
- In a large brown paper bag, combine flour with remaining 1 teaspoon cayenne, 1 teaspoon salt, and 1 tablespoon pepper; shake to combine. One at a time, place chicken pieces in the bag; shake to coat. Place coated pieces on a clean plate or tray.
- In a large skillet, heat 2 inches oil to 350 degrees. Using tongs, add chicken one piece at a time, being careful to not overcrowd pan. Fry, turning every 3 to 4 minutes, until deep mahogany in color, about 18 minutes. Remove chicken from skillet, and drain on a brown paper bag. Serve hot, warm, or cold.
SOUTHERN FRIED CHICKEN THIGHS
Steps:
- When all the pieces of chicken are dredged in the flour, add about an inch of oil to a heavy, deep frying pan. Over a medium-high flame, heat the oil to 375 F.
Nutrition Facts : Calories 788 kcal, Carbohydrate 52 g, Cholesterol 228 mg, Fiber 2 g, Protein 50 g, SaturatedFat 9 g, Sodium 1369 mg, Sugar 3 g, Fat 43 g, ServingSize 10 chicken thighs (10 servings), UnsaturatedFat 0 g
SALLI'S FRIED CHICKEN
This pan-fried chicken is manna for the health conscious, as it actually absorbs very little oil -- only two-and-three-quarter tablespoons for four servings (two pieces per serving).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Place chicken iIn a large bowl; cover with ice water. Cover bowl with plastic wrap, and place in refrigerator to allow chicken to soak overnight. Pat chicken dry, and sprinkle with salt.
- In a large shallow bowl or dish, season flour with pepper and cinnamon. Toss chicken pieces in flour, then shake off excess. Let dry for 15 minutes.
- Pour milk into another shallow bowl, and dip chicken pieces into milk. Coat the pieces again with flour.
- In a large, heavy skillet, melt enough shortening over high heat so that it fills pan to 2 inches. Brown chicken pieces on both sides, starting with the meat side down and turning frequently. Lower heat, cover skillet, and cook until chicken is just done, 10 to 20 minutes, depending on the size of piece. Remove cover, raise heat, and fry until chicken is crisp on both sides. Remove from skillet. Drain the pieces on a wire rack. Serve.
MAHOGANY CHICKEN
Quick and easy chicken with Asian flavors. My husband saw it in Cook's Country and asked me to try it--we all loved it! To use as a make-ahead meal, portion out the chicken and place in a zip-loc bag. Measure sauce ingredients in a second bag.
Provided by SharleneW
Categories Chicken Thigh & Leg
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dry chicken thoroughly with paper towels and season with pepper. Heat oil in large nontstick skillet over medium-high heat until shimmering. Cook chicken, skin side down (thighs will fit into pan snugly), until skin is deep brown and crisp, (15 to 20 minutes). Chicken should be moderately brown after 10 minutes. If too browned, reduce heat; if pale, increse heat. Turn chicken over, reduce heat to medium, and cook until second side is brown and meat is thoroughly cooked, about 10 minutes.
- Meanwhile, whisk soy sauce, sugar, mirin, ginger, garlic, and cornstarch together in small bow.
- Transfer chicken to plate and pour off fat. Add soy mixture to skillet and return to medium heat. Return chicken to skillet, turn to coat with sauce, and simmer, skin side up, until sauce is thick and glossy, about 2 minutes.
- Transfer chicken to serving platter and sprinkle with scallions. Pour remaining sauce into small bowl and pass separately.
MAHOGANY GLAZED CHICKEN
Make and share this Mahogany Glazed Chicken recipe from Food.com.
Provided by Dona England
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
- Set aside.
- In a small bowl combine cinnamon, ginger, pepper and salt.
- rub spices on both sides of chicken breasts.
- In a large skillet heat 1/2 T. oil over medium high head.
- Add chicken.
- Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
- Transfer to a plate and set aside.
- Add remaining 1/2 T. oil to the skillet.
- Add bell pepper, scallions and garlic.
- Saute for 30 seconds.
- Increase heat to high.
- Add reserved rice wine-tea mixture.
- Bring to a boil, scraping up browned bits.
- Cook until liquid is reduced by half.
- Reduce heat to low and return chicken and it's juice to skillet.
- Simmer gently until heated thru, about 1 minute.
- Slice chicken into thin diagonal slices and fan onto plates.
- Spoon sauce and vegetables over chicken.
Nutrition Facts : Calories 239.4, Fat 5.1, SaturatedFat 0.7, Cholesterol 68.4, Sodium 525.5, Carbohydrate 11.1, Fiber 0.9, Sugar 7, Protein 28.4
CLASSIC SOUTHERN FRIED CHICKEN
Steps:
- Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.
- In a medium bowl, combine the milk and eggs. Whisk to blend well.
- In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
- Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
- Add the dipped chicken pieces to the bag of seasoned flour.
- Seal the bag and shake well to coat the chicken pieces thoroughly.
- Remove to a plate and repeat with the remaining chicken pieces.
- Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.
- Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once-even if they can comfortably fit-since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.
- With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.
- Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.
Nutrition Facts : Calories 1525 kcal, Carbohydrate 65 g, Cholesterol 527 mg, Fiber 2 g, Protein 123 g, SaturatedFat 20 g, Sodium 3575 mg, Sugar 5 g, Fat 82 g, ServingSize 4 servings, UnsaturatedFat 0 g
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