Classic Fried Chicken (via FoodNetwork.com)

Source: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_552525_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html 

Recipe courtesy Food Network Magazine

Prep Time:

3 hr 9 min

Inactive Prep Time:

--

Cook Time:

51 min

Level:

Easy

Serves:

4-6 servings

Ingredients

• 1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
• Kosher salt and freshly ground black pepper
• 1 quart buttermilk
• 2 teaspoons hot sauce
• 1 bay leaf
• 3 cloves garlic, smashed
• 3 sprigs thyme
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sweet paprika
• 1 tablespoon onion powder
• 3/4 teaspoon cayenne pepper
• Peanut or vegetable oil, for frying
• Vegetable shortening, for frying

Directions

Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.

Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.

Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.

Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.

Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.

Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)

Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.

Photograph by Yunhee Kim

Slow-Cooker Stout & Chicken Stew (via eatingwell.com)

Do you use have left over stout beer? Here's a recipe to use the leftover beer.

Source: http://www.eatingwell.com/recipes/stout_chicken_stew.html

Recipe:

Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness.

8 servings, about 1 1/3 cups each

Active Time: 45 minutes

Total Time: Slow-cooker time: 4-8 hours

INGREDIENTS

• 6 tablespoons plus 1/2 cup all-purpose flour, divided
• 1 teaspoon salt, divided, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed
• 4 teaspoons extra-virgin olive oil, divided
• 3 pieces bacon, chopped
• 1 2/3 cups Guinness beer or other stout (14-ounce can)
• 1 pound whole baby carrots or large carrots cut into 1-inch pieces
• 1 8-ounce package cremini or button mushrooms, halved if large
• 2 cups chopped onion
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• 1 cup reduced-sodium chicken broth
• 2 cups frozen baby peas, thawed

1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

TIPS & NOTES

• Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker

NUTRITION

Per serving: 366 calories; 13 g fat ( 3 g sat , 6 g mono ); 88 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 566 mg sodium; 650 mg potassium.

Nutrition Bonus: Vitamin A (200% daily value), Folate & Zinc (23% dv), Vitamin C (22% dv), Potassium (19% dv), Iron (17% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat

Popcorn Rock Shrimp with Spicy Honey (via CookingChannelTV)

Recipe courtesy Chuck Hughes

Source: http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_551459_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html


Total Time:
35 min
Prep:
15 min
|
Inactive Prep:
5 min
|
Cook:
15 min
Level:
Easy
Yield:
s: 6 to 8 servings

Spicy Honey:
1 cup honey
1 clove garlic, mashed
1 tablespoon peppercorn
1 tablespoon chili flakes
1 tablespoon smoked paprika
Sea salt
Popcorn Shrimp:
Oil for deep-frying
2 cups of cornstarch (Recommended: Maizena)
1/2 cup flour
Salt and freshly ground pepper
4 eggs, beaten
2 pounds of rock shrimp
Garnish:
Lemon wedges

Directions

Chuck Hughes' golden popcorn rock shrimp served with spicy honey are the perfect game day appetizer.

Directions

For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.

For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.

In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.

Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.

© 2012 Cooking Channel, LLC, All Rights Reserved.


Printed on December 12, 2012 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_551459_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html