Tag Archives: Chicken
2 Cups flour
1 Cup crushed corn flakes
1-2 Tbsp Nashville Hot Seasoning
1 Cup buttermilk
Canola or Peanut oil for frying
For the waffles
1 lb (about 1-1/2 Cups) sweet potatoes
10.5 oz all purpose flour (about 2 Cups)
1 Tbsp baking powder
1/2 tsp kosher salt
1 Cup whole milk
1/4 Cup light brown sugar
1/4 Cup melted butter
1 Tbsp grated orange zest
6 egg whites
In a bowl, combine: chicken, black pepper, kosher salt, buttermilk and Nashville Hot Seasoning. (Note: taste the seasoning alone to gauge desired heat.) Cover the bowl and refrigerate several hours (or overnight).
Remove tenders from fridge and allow to come closer to room temperature. Meanwhile, prepare waffles.
This recipe cannot be improved, so let’s prepare Alton Browns Sweet Potato Waffles:
Peel and cube sweet potatoes, steam, in steak basket over boiling water about 20 minutes. Drain and mash in a large bowl and set aside.
In another bowl, combine flour, baking powder, and kosher salt.
To mashed sweet potatoes, add whole milk, light brown sugar, melted butter, and orange zest. Mix to combine. Sift dry ingredients into sweet potato mixture.
Whisk egg whites to stiff peaks. Fold into batter. Cook according to waffle iron specifications and volume, about 5-6 minutes, until golden brown. Keep prepared waffles warm on a cookie sheet in a low (200° F) oven.
Pour several inches of oil (something with a high smoke point: canola, peanut) into a deep-sided pot or skillet, heated to 370° F.
In one bowl, combine dry ingredients: flour, crushed corn flakes, and Nashville Hot Seasoning.
In another bowl, whisk together the buttermilk and eggs.
Drain a single chicken tender, dip in egg mixture then dredge in flour mixture. Allow breaded tender to rest on wire rack (placed over a baking sheet to catch drips) for 10 minutes. Repeat with additional tenders.
Fry in batches until golden brown, about 7-8 minutes. Keep warm in oven with waffles.
In a small bowl, combine the Runamok Maple Syrups. Drizzle over chicken, on the waffles, and serve.
Experts aren’t clear on the exact origins of the idiom (some say it has something to do with colonists bargaining with indigenous people for wild game?), but for modern-day AllSpice staff, when we talk turkey, we mean we are getting down to serious business —- both figuratively and literally. Native to the US, the iconic turkey is synonymous with Thanksgiving feasting, and boy howdy, talking about best or favorite ways to prepare turkey for the feast is serious business around here.
Our new Turkey and Poultry Seasoning is a “seriously” tasty blend of ingredients, specifically chosen to add layers of flavor to your turkey. A little bit spicy, with lots of savory, this blend makes poultry preparations a breeze. Simply rub this seasoning under the skin and inside the cavity of the turkey or other poultry, then bake.
Don’t feel that you have to wait until Thanksgiving to use this blend, as the sage and chili flavors will enhance all of your poultry dishes, any time of year. We like to use Turkey and Poultry Seasoning ($5.60 for a 1/2 Cup jar) in savory pot pies, in chicken salad, and even in our post-holiday turkey noodle soup.
Turkey and Poultry Seasoning Contains: Salt, Sage, Pepper, Garlic, Onion, Chili, Paprika, and Other Spices.
1 lb ground chicken or turkey, not too lean (I used ground chicken thighs)
2/3 Cup peeled and finely-chopped apple
2 Tbsp extra virgin oil, or your preferred cooking fat
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp Poultry seasoning or 1 tsp Rory Brown Sausage Seasoning
1/2 tsp Ground Allspice
1/4 tsp Onion Powder or 1 tbsp fresh minced onion
In a large bowl, combine the ground chicken or turkey with the apples, spices, and salt & pepper and mix well with your hands to fully combine.
There are two ways to cook the sausage: Stovetop or Oven
For the Stovetop
Heat a large skillet over medium heat and add the olive oil, ghee or other cooking fat, allowing it to melt, if necessary. Form prepared sausage mixture into 8 small patties and arrange in the pan. Adjust the heat (lower might be better to avoid burning) to evenly brown patties, about 3 minutes per side.
Use a spatula to remove sausage patties from the pan. Serve right away, or allow to cool before storing patties in an airtight container in the refrigerator (or freezer) for later use.
For the Oven
Preheat your oven to 425°F. Add the olive oil, ghee, or other cooking fat, to the sausage mixture, using your hands or a wooden spoon to combine ingredients thoroughly.
Line a baking sheet with aluminum foil, and divide the mixture, forming 8 small patties. Arrange patties on the foil-lined baking sheet, and bake for about 15 minutes (at this point, when pressed with a spatula, the patties’ juices are clear), flipping the sausage patties once after about 7-8 minutes. Remove from oven and serve immediately, or allow to cool before storing tightly-wrapped patties in the refrigerator or freezer.
Adapted from The Paleo Running Mama
1 8 oz block of cream cheese, softened
1/4 Cup buttermilk
2 Cups cooked, shredded chicken
3/4 Cup Panko bread crumbs
2 Tbsp butter, melted
2 tsp brown sugar
4 tsp Nashville Hot Chicken Seasoning
1/4 Cup bread and butter pickles, diced
Preheat oven to 250°F. Using an electric mixer or food processor, mix together the cream cheese and buttermilk, blending until mixture is creamy. Add 2 tsp of the Nashville Hot Chicken Seasoning and mix until seasoning is fully incorporated. Fold in shredded chicken and blend until just combined. Transfer to a medium-sized, heatproof bowl.
Place bread crumbs, melted butter, and remaining Nashville Hot Chicken Seasoning in a bowl and combine. Spread bread crumbs evenly over top of the dip.
Bake in oven for 20 minutes, or until the dip is heated through.
Top with diced pickles and serve while warm.
To keep the oil at just the right temperature for frying the chicken, you should have a candy / deep fry thermometer, or a deep fryer with adjustable temperature settings. To check chicken for doneness during/after frying, you will need an instant-read meat thermometer as well.
Two 3-1/2 or 4-pound chickens, cut up and breasts halved
1 Tbsp freshly ground black pepper
1 Tbsp plus 4 tsp kosher salt
4 large eggs
2 Cups buttermilk or whole milk
2 Tbsp vinegar-based hot sauce (such as Tabasco)
4 Cups all-purpose flour
Vegetable oil (for frying; up to about 10 Cups)
4 Tbsp Nashville Hot Chicken Seasoning
White bread and sliced pickles (for serving)
Rinse and pat dry the pieces of chicken, then sprinkle pieces with pepper and 1 Tbsp salt. Transfer to a large bowl, cover and refrigerate for three hours (or take this step and chill the chicken up to one day ahead of cooking).
Whisk together four eggs, buttermilk, and Tabasco (or other vinegary hot) sauce in a large (broad) bowl until thoroughly combined. In another wide bowl, season the four Cups flour with the remaining 4 tsp kosher salt.
Using a Dutch oven, deep cast iron skillet, or deep fryer, pour in enough vegetable oil so that it is 2″ deep. (A narrower pan will require less oil to reach 2″ depth; a broader pan requires more oil, but can fry more pieces of chicken at a single time). Secure deep fry / candy thermometer on the pan and heat oil over medium-high heat, checking thermometer frequently until oil measures 325°F.
Once again, pat the chicken pieces dry. Take one piece of chicken at a time, and prepare for frying: roll in the flour, tapping to remove excess, then dip in the egg-buttermilk mixture, holding above the bowl to let extra liquid drip off. Repeat the dredging in flour, and set aside the breaded piece of chicken on a rimmed baking sheet.
Depending on the width of your Dutch oven, frying pan, or deep fryer, and using long heatproof tongs, place one or several pieces of chicken in the hot oil. Fry the chicken, turning every several minutes, until the breading outside looks golden brown and crispy.
Use the meat thermometer to make certain white meat pieces have an internal temp of at least 160°F, and dark meat pieces of chicken are at least 165°F. Each batch of chicken should take 15 – 18 min to cook. Allow vegetable oil to reheat to 325°F between batches. Remove chicken from the fryer to a clean wire cooling rack, set inside a rimmed baking sheet to allow the excess oil to drip off. When you have finished cooking the chicken, turn off heat and allow the vegetable oil to cool slightly.
In a heatproof bowl, whisk the Nashville Hot Chicken Seasoning with 1 Cup of the slightly-cooled frying oil to make a spicy paste. Brush each piece of fried chicken generously with spicy oil.
Serve fried chicken on white bread, topped with sliced pickles.
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.