Poultry

How to Make The Best Crispiest Fried Chicken Ever

September 16, 2019

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyCreations #CollectiveBias #CrispyChicken

Follow these easy steps to make The Best Crispiest Fried Chicken Ever! And don’t forget the secret ingredient to make the perfect airy texture!

Post Contains Affiliate Links. Read my full disclosure HERE

I really had a hard time coming up with the name for this recipe. There were too many delightful adjectives to describe this wonderful chicken. I ultimately settled on “The Best Crispiest Fried Chicken Ever” because I am boasty and I think it is the best and the crispiest. No lies there. It’s awesome! Did you know that the secret to this great crispy fried chicken is using corn starch in the dredge. That Argo® Corn Starch has some magic properties. ha!

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Slow Cooker Chinese Orange Chicken

July 25, 2018

Slow Cooker Chinese Orange Chicken- a great way of have take out at home. It’s made in the slow cooker so it’s as easy to make as it’s to call in an order.

My husband and I are going to see Dave Matthews Band tonight!!!!!!!!!

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Instant Pot Crack Chicken

January 28, 2018

We are going on our cruise tomorrow!!!!!!!

I am ridiculously excited. I’ve researched the ship and ports we are going to, I’ve joined FB groups to get get tips, and I’ve made lists, and I’ve packed and packed again. And I know I will still forget something! ha!

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Sweet and Sour Marmalade Glazed Oven Baked Chicken

January 26, 2018

Did you know that Florida produces more than 70 percent of the United States’ supply of citrus? And, that it’s only 2nd in production to Brazil? That’s a lot of OJ!!!

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Buffalo Chicken Meatball Sliders

January 4, 2017

Want to be the best fan at a football party? Bring these Buffalo Chicken Meatball Sliders because everyone will love these sliders with the spin on wings.

I have a good story about how awkward I am.

And how I really embarrass my husband.

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Chicken Tortilla Soup

October 25, 2016

We went to Fall Fest at Autumn’s daycare this weekend. So fun!

It was our first time attending such an event so we didn’t know what to expect, but we were so excited to check it out. We figured it would be a good way to kill an hour, but in reality it was really great going. We all had a blast.

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Chipotle Lime Honey Roast Chicken

September 13, 2016

Let’s talk Podcasts.

I am super behind the times and just ‘discovered’ them.

I know, I know. I am lame. But it’s true.

Still reeling from when John & Sherry quit blogging at Young House Love last year, but things are getting better now that they have a podcast.

I downloaded the Stitcher app on my phone and now I’m hooked. I have gone through all their podcast episodes, and now I’m discovering others.

I’m burning through the David Gregory Show, I listen to NBC’s Meet The Press too. I have added Chris Loves Julia to my favorites to check them out. Gilmore Guys… yes please! I have been adding bunches and bunches to my queue.

Send me podcast recommendations!!!!

Anywho, it’s Tuesday… so it means Taco Tuesday.

So what am I doing posting a chicken?

I use the ‘Taco Tuesday’ loosely in this sense so that I can make cool dishes like this chicken that is loaded up with Mexican spices and flavor notes. Plus, it’s super cool to slice this chicken up and load it up on a taco.

I mean, I’m not telling you how to live your life and eat tacos, but it’s cool to change things up and have some roasted chicken in tacos. Give it a try so you don’t just eat the same ground beef tacos. Although I could eat them 24/7…

We get chicken whenever it’s on sale or when we go to Costco since we try to cook them up every weekend, or so. I think they are great for dinner and for whatever. My husband makes chicken salad all the time. He is working on perfecing his roasted chicken too. He plays around with spices, herbs, butter vs oil, temperatures. It’s quite fun to watch and taste his work.

But I took over chicken roasting duties recently to make this chicken.

It takes about 10 minutes to prep. Then another hour and a half of cooking, when it fills up your house with the best aromas. Let it rest for a bit- a must or all those delicious juices will come pouring out when you cut it. And then done. It’s done in under 2 hours which is perfect for a Sunday dinner.

I served our dinner with some fresh summer corn and a cous cous salad I quickly through together with some tomatoes, cucumbers, red cabbage, cilantro, and a lime based dressing.

The layered flavors of the spicy and smokey chipotles, zesty lime, and sweet honey make this chicken liven up your dinner tonight!

Chipotle Lime Honey Roast Chicken

Makes 1 Roast Chicken

Ingredients

5lb whole chicken, giblets removed
2 tablespoons adobo sauce from a can of chipotle peppers in adobo
2 limes
1/4 Cup honey
2 cloves of garlic, minced

Progress

Preheat oven to 450F degrees.
In a small bowl, mix together the adobo sauce, lime juice, honey, garlic.
Carefully, lift the skin up from the breast by inserting your hands under the skin. Place about 2 Tablespoons of the adobo mixture under the skin of chicken. Massage the rest on the ski of the chicken. Generously sprinkle with salt and pepper.
Roast for 20 minutes, then turn down to 375 for the rest of the cooking time.Baste every 20 minutes. If the skin of the chicken is getting too dark, or dry cover with foil for the remaining cooking time.
Cook for 1 hour and 20 minutes, until the internal temperature is 160F.
Let sit for 15-20 minutes prior to cutting.

Ranch Chicken Enchiladas with Green Chile Sauce

August 23, 2016

Let’s talk stupid blog things.

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Buffalo Chicken Tacos

February 2, 2016

There are so many things going on right now, I don’t even know where to begin!

“Begin at the beginning and go on till you come to the end; then stop.”

I have just 9 days left at work before moving. It’s scary and wonderful at the same time. I’ve been here for over 9 years and I love where I am and what I do, but it’s time for some change.

The tickets for Autumn and I to move on 2/15 are booked.

My dad is flying up tomorrow to get our loaded up car to drive to CT to stay at my sister’s, then he will take the Auto Train from VA to FL arriving on Friday. And then my brother and dad will unload the car and assemble Autumn’s crib while my brother is on vacation. My family just effing rocks!

And that bag of poop with a spray tan, wearing a toupee didn’t win in Iowa. So that’s pretty awesome.

Plus, I have these bangin’ Buffalo Chicken Tacos for you today!

And I didn’t purposefully make them for the ‘Big Game’! I just made them because I was really craving some buffalo chicken and ta-da, I made some tacos. Duh! It’s Taco Tuesday! Double duh!

Did you know that the NFL owns the rights to “Super Bowl” and retailers and TV shows reference it as “The Big Game”, “Game Day”, etc so they don’t have to pay the NFL? I find it silly and awesome. There should be a drinking game for how many times the hosts of Food Network’s The Kitchen day “The Big Game”. Love it!

Anyway, these took about 15 minutes to whip up, which is perfect for a lunch or quick dinner. Or to even throw together for your friends while you watch “The Big Game!!!”

I made my own blue cheese dressing since I really like to make most of my own dressings, but you can make things even easier for yourself and just grab your favorite blue cheese dressing.

You can’t go wrong with buffalo chicken!

Buffalo Chicken Tacos

Makes 4-6 Tacos

Ingredients

1/2 Tablespoon oil (just enough to coat the surface of the pan)
2 chicken breasts, cut into thin strips
2 Tablespoons butter
1/2 Cup cayenne pepper hot sauce, such as Frank’s
4-6 flour tortillas
greens
pickled onions (make at least 1 hour ahead of time!)

For the Blue Cheese Dressing

1/3 Cup blue cheese crumbles
1/4 Cup mayo
1/4 Cup sour cream
1-2 Tablespoons milk
salt and pepper to taste

Process

Heat the oil in a skillet over medium-high heat until shimmering, add the chicken. Stir occasionally to brown on all sides. When chicken is almost cooked through, add the butter and the hot sauce. Simmer for 1 minute.
While the chicken is cooking, make the blue cheese dressing. Combine all of the ingredients together in a bowl.
Serve tacos by filling a tortilla with some greens, chicken, blue cheese dressing, and pickled onions.

Buffalo Chicken Waffle Sandwiches

July 29, 2015

Summer is in full swing and I am loving it. But it’s speeding by too quickly. It’s almost August. Do you hear that noise? It’s mean groaning!! Ugh!!!

I mean, as much as I love the upcoming Autumn with its crunchy leaves, apple cider donuts, and corduroy, I am trying to avoid thinking about it so I stay in the land of rosé, grilling, and flip flops.

To me the scariest part is how we have not accomplished much on our Boston Bucket List. I shared our list earlier in the year when I announced that we will be moving to Tampa next Spring. We have to get to work! There are so many places to visit and things to eat!!

At least I know we will get a bunch of things done this August as we are vacationing on The Cape for a week. So we can visit The Cape Cod Potato Chip Factory and splash around on the beaches. Aside from that, I just can’t wait for the time off to hang with my family. I already have started to compile my list of goodies to make.

And of course I am packing my waffle iron!!

I’ve jumped from the breakfast and dessert waffle to the lunch waffle.

You can’t deny that Buffalo Chicken Wings aren’t a favorite for people. They are hot and spicy. And you just love how the blue cheese dip cools off those heated bites. Buffalo Chicken anything always rocks.

Making this Buffalo Chicken Waffle Sandwich really combines the best of both worlds. You can the heat from the chicken, rich tanginess from the dressing that helps cool off the heat and the crunch from the waffle.

I used a basic complete pancake mix that I jazzed up with some cornmeal for some extra flavor and crunch. The egg and oil that I added adds flavor as well.

I used my Toastmaster Rotating Waffle Maker by Select Brands. I swear it makes the best Belgian Waffles. I’ve used it to make so many waffles Sour Cream Waffles with Peach Compote and Vanilla Bean Whipped Cream, Banana’s Foster Waffles, Chili Topped Cornbread Waffles, The Best Buttermilk Waffles, and these Cherry Crisp Waffles.

So yeah, I like it! It’s easy to use, easy to clean, and cooks evenly. The flip helps the batter get in the deep ridges, signature to Belgian Waffles. And its such a simple task you can do it with 1 hand.

And I love it so much and I want you to as well, so I’m giving one of these Toastmaster Rotating Waffle Maker by Select Brands away!!! Check out how to enter below!!!

I think all sandwiches should be made with waffles. You should give it a try, I swear you will be a convert!

Buffalo Chicken Waffle Sandwiches

Makes 2 Sandwiches

Ingredients

For the Waffle Sandwich

1 1/2 Cups Complete Buttermilk Pancake Mix, such as Krusteaz Brand
1/2 Cup corn meal
1 egg
2 Tablespoons vegetable oil
1 Cup milk
1/4 teaspoon salt
1/2 teaspoon black pepper

For the Sandwich

6 Chicken Large Tenders
1 Tablespoon butter, melted
1/3 Cup Hot Sauce- I suggest Frank’s Red Hot
1/2 Cup arugula
1/4 Cup blue cheese dressing
splash of milk

Process

Preheat your belgian waffle iron.
In a medium sized bowl, mix all of the ingredients for the waffle batter until just combined; some lumps are okay.
Scoop a 1/3 Cup of the batter into the center of your waffle iron. Cook until golden brown. Repeat to make 4 total waffles.
While you are making the waffles, brown the chicken in a skillet sprayed with non-stick cooking spray over medium heat. When both sides are browned, add the butter and hot sauce. Continue to cook on very low heat until the chicken is cooked through.
Combine all of the ingredients.
Thin out your blue cheese dressing a bit with some milk to create a sauce to pour on the sandwich.
Create your sandwich by placing some arugula on a waffle, place the chicken tenders on the greens, and then pour some of the blue cheese dressing on the chicken prior to topping off with another waffle.

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While I received the waffle maker from Select Brands in order to develop recipes, all opinions are my own.

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And now the GIVEWAY!!!!

I have another awesome giveaway from Select Brands!! We’re partnering up this year and I’m so excited about it!

We want you to be able to make awesome Belgian Waffles with their Toastmaster Rotating Waffle Maker (Retail Value $25). You just have to enjoy stacks for those beautiful, golden waffles with deep ridges that perfectly capture butter and syrup. Pure perfection!

Follow the instructions HERE!!

Giveaway open to US residents and runs through 8/6/15.

Mayo Crusted Roasted Chicken

February 20, 2015

A few years ago when I lived with 2 roommates, I learned that I could not live with 2 roommates. So it goes…

We all have our idiosyncrasies but one of my roommates was off on another planet. Like she insisted on having the biggest room although she froze in it because it had very large widows and a nonworking fireplace (all of which let in a lot of cold air). Also, she would cook her food, eat it out of the pot, and leave said pot on the top of the sofa. Great when my other roommates puppy would discover it. Super great. She was in a residency program so maybe she was just off from being sleep deprived from her long shifts and weekends on-call. So while she drove me crazy but, at least she did teach me about making fantastic baked chicken. So a big thank you to her for that.

She used to bake chicken breasts and drumsticks all the time. They were quick and easy for her to whip up and keep on hand for when she had to work late nights or be on call. But there as something that should would do that I had never heard of before… she would slather the chicken with mayonnaise. What?!?

Years later, while I was feeling in a bit of a chicken rut, I thought of what she used to do. Well, it turns out she wasn’t crazy after all since I googled it and it’s a thing. A pretty common thing actutally… where have I been living all these years? Under a rock!?!?

It makes the chicken super moist and flavorful, while giving the exterior a bit of a naughty crunch too.

The great thing about this recipe is that is paleo and Whole30 compliant, assuming you use complaint mayo, of course! Finding something that fits the Whole30 requirements and is downright delicious just makes me want to jump for joy!

The one thing to note that as it cooks the oil in the mayo will separate from the egg base, and will drip down into the pan. The veggies there can be a bit oily, so if you want to avoid that just put down a wire rack that you use for baking first before you put down the veggies. But I would give them a bit of a drizzle with oil so they stay moist and don’t stick to the rack.

I swear I am a changed roast chicken woman. This makes it so freaking juicy. It is the perfect chicken to make this FREEZING weekend. Stay warm and cozy my friends!

Mayo Crusted Roasted Chicken

Makes 1 whole chicken

Ingredients

5-6 pound whole chicken
1/2 pound carrots, peeled, cut into 2″ long pieces
1/2 pound celery, peeled, cut into 2″ long pieces
2 large onions, sliced into 1/2″ wedges
4 cloves garlic, minced
3-4 bay leaves
approximately 1/3 Cup mayonnaise
salt and pepper

Process

Preaheat your oven to 425 degrees F.
Remove the giblets from the chicken. Remove any excess fat and leftover pin feathers and pat the outside dry.
Place the carrots, celery, onions, garlic, and bay leaves in a roasting pan. Sprinkle with salt and pepper. Place the chicken on top.
Liberally rub mayonnaise on the whole chicken. Generously sprinkle with salt and pepper. Tuck the wing tips under the chicken to prevent burning.
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. Cover with aluminum foil for about 20 minutes prior to slicing and serving. lice the chicken onto a platter and serve it with the vegetables.

Homemade General Tso’s Chicken- SRC

January 26, 2015

Oh, back to life. Back to reality.

We’re back from our Caribbean cruise vacation. It was such a wonderful time. A wonderful break from life. It was a wonderful way to celebrate my 30th birthday!

But we’re back home now and back to the normal grind. Back to work today…

But it seems like Tuesday will be a day at home, and maybe even Wednesday, because of this blizzard heading our way. Yay? I mean it’s great for another day ‘off’ but I’ll need to make up the time in the end and snow. But, damn, I love a good Nor’easter. I heart you already Winter Storm Juno!!

I am a Weather Channel junkie. JUNKIE. Whenever there is a big storm I watch the Weather Channel, or our local news channel, 24/7. I love tracking storms. I love watching the updates throughout the day(s) as they get more and more information from different areas to get more specific quantities of snow/rain with tides or wind gusts. Oh, it’s so damn exciting.

Plus, it’s a good break from reality so we get to veg out and I get to cook!! I have some fun recipes to get to work on too! I’ve had my eye on a brownie recipe for awhile that I gotta make. And I’m working on perfecting my chocolate chip cookie recipe. It’s getting there!!

And I know I am going to be making this General Tso’s Chicken again.

Hot damn, this General Tso’s Chicken is so freaking good. It will make you toss your take out menus in the trash. Okay, maybe you still need take out for your egg rolls and such, but I doubt we’ll ever order General Tso’s again. It is gonna be homemade for us all the way now.

This is another one of those instances when I love Secret Recipe Club as it helped me discover another great blog and recipe. I thoroughly enjoying checking out the recipes on Asiya’s blog Chocolate and Chillies. She posts delicious recipes while sharing about her life in Toronto as a stay at home mom to 2 little boys. Her recipes often pack some heat (from chillies!) since she is Indian and her husband is Pakistani. There were quite a few recipes that caught my eye, including her Chocolate Truffle Energy Bites, Black Bean Burger, Pasta with Spinach Pesto, Roasted Red Peppers and Sundried Tomatoes, but I picked out her General Tso’s Chicken recipe.

I stuck with the recipe with the exception that we love broccoli with our General Tao’s so I added that. Because of that addition I doubled up the sauce. If you don’t want broccoli then cut back the sauce to follow the recipe exactly as it was on Asiya’s blog.

So while the Northeast is getting slammed with snow, we’ll be cozy at home making chocolate chip cookies and another batch of General Tso’s Chicken, since we know take out is not getting through 24+ inches of snow!

General Tso’s Chicken

Makes 4 servings

Ingredients

2 boneless, skinless chicken breasts, cut into 1″ cubes (about 1 lb)
1 teaspoon orange juice
pinch of salt
1/3 cup cornstarch
3 1/2 tbsp canola oil, divided
2 Cups pieces of broccoli
1 inch ginger, minced
1 garlic clove, minced
5-7 dried red chillies
2 green onions, white part only, cut into 1 inch length

Sauce

5 Tablespoons rice vinegar
6 Tablespoons reduced sodium soy sauce
2 Tablespoons hoisin sauce
1/2 Cup water
1/4 Cup sugar
1 Tablespoon orange juice
2 Tablespoons cornstarch

Process

Marinate the chicken in orange juice and salt for 15 minutes. Meanwhile, mix all the ingredients for the sauce in a bowl and set aside.
Coat the chicken with the 1/3 cup cornstarch.
Over high heat, heat 2 Tablespoons of oil in a wok/large non-stick skillet.
Add the chicken and fry until cooked through. Remove and put on a paper towel lined plate.
Add the broccoli and stir every 20 seconds or so. After 2 minutes add 1/4 Cup of water and cover for 1 minute. Remove the broccoli, set aside.
Heat the remaining oil in the wok and add the garlic, ginger, and dried red chilies. Fry until you can smell the spices.
Add the sauce and mix. When the sauce boils and thickens add the chicken, broccoli, and green onions. Stir to coat everything with the sauce. Serve immediately with some hot steamed rice or quinoa.

Adapted from Chocolate and Chillies

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Check out all the other great Secret Recipe Club posts this month!