FINE DINING MONSTER

  Nashville Hot Chicken Ingredients 1 ½ pounds skin-on chicken legs 2 pounds skin-on bone-in chicken thighs 2 large eggs ½ cup heavy whipping cream 2 Tablespoons Frank's hot sauce 1 ½ teaspoons black pepper 1 Tablespoon garlic salt 1 Tablespoon garlic powder 1 ½ Tablespoons cayenne pepper ½ Tablespoon brown sugar 2 teaspoons salt 1 Tablespoon smoked paprika vegetable oil enough to come 1-inch up the side of your pan Before You Begin   This recipe definitely has a good kick, but depending on your heat tolerance you can certainly adjust the amount of cayenne pepper to suit your taste. Adding another 1/2 – 1 tablespoon of cayenne will up the spice level even further. You can also add a bit more hot sauce to the mix for a spicier sauce, just don’t go overboard or your sauce will be too runny. We used Frank’s hot sauce, but...

  Chicken Bacon Ranch Casserole Ingredients 8 ounces rotini pasta 1/2 of a standard 1 pound box ½ pound bacon cooked and crumbled, reserve 2 Tablespoons bacon grease 2 cloves garlic minced 8 ounces cream cheese cut into cubes 1 packet dry ranch seasoning mix salt and pepper to taste 2 cups whole milk 2 ½ cups shredded mozzarella cheese 2 cups rotisserie chicken chopped or shredded fresh chopped parsley for garnish Before You Begin I love using white meat rotisserie chicken in this recipe, but you can use a combination of white and dark meat. You can alternately use cooked boneless, skinless chicken breasts. Although pre-bagged shredded cheeses from the grocery store are easier, I always suggest grating your cheese straight from the block. Prebagged shredded cheeses contain anti-caking agents which prevent them from melting as well while also caus...

  Bacon Wrapped Chicken Ingredients 4 large boneless skinless chicken breasts trimmed to an even thickness 12 slices center cut bacon ½ Tablespoon garlic salt 1 teaspoon onion powder ½ Tablespoon brown sugar 1 teaspoon smoked paprika Before You Begin Trim the chicken breasts so that they are an even thickness. Chef Antoine suggests trimming as opposed to pounding the chicken because pounding will cause the filet to become wider. Our chicken weighed 2.25 pounds before trimming, and weighed 1.3 pounds after trimming. We used center cut bacon. I highly suggest using regular bacon, not thick-cut for this recipe. Thick-cut bacon will take longer to cook in the oven and may not become crispy without overcooking the chicken. Chicken is done cooking when it reaches an internal temperature of 165F on an instant read thermometer. Insert the thermometer into the thickest portion of the meat to a...

  Roasted Spatchcock Chicken Ingredients 1 (5-lb.) whole chicken 4 garlic cloves, chopped 1 tsp. kosher salt 6 Tbsp. (3 oz.) salted butter, softened 1 Tbsp. chopped fresh thyme 2 Tbsp. lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided 3/4 tsp. black pepper 12 oz. small red new potatoes, halved 8 oz. small carrots with tops, trimmed 8 oz. Brussels sprouts, trimmed and halved Directions Prepare oven and chicken: Preheat oven to 450°F. Rinse chicken, and pat dry. Remove backbone: Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.)   Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman Press against breastbone: Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your...

  Crispy chicken canapés Ingredients Chicken 1 chicken thigh, de-boned 1 tsp onion powder 1 tbsp of garlic powder 1 tsp cayenne pepper 1 tsp black pepper 2 tsp celery seeds 400g of plain flour 1 tsp salt 100ml of buttermilk Mustard mayonnaise 50ml of mayonnaise 1 tbsp of wholegrain mustard 1 tsp English mustard salt pepper Method To make the coating for the chicken, toast the onion powder, garlic powder, cayenne pepper, celery seeds and pepper in a dry pan and freshly grind together 1 tsp onion powder 1 tbsp of garlic powder 1 tsp cayenne pepper 1 tsp black pepper 2 tsp celery seeds Add the salt and flour to the mix and stir thoroughly. You will have more than you need for 4 people, but this mix will keep well in an airtight container ready for next time 400g of plain flour 1 tsp salt Cut the chicken into 4 equal pieces, removing any large pieces of sinew or fat 1 c...

  Blackened Chicken Ingredients 2 pounds boneless skinless chicken breasts trimmed 3 Tablespoons olive oil Blackened Seasoning 1 Tablespoon garlic salt 1 teaspoon black pepper 1 Tablespoon paprika 2 Tablespoons Cajun seasoning 1 teaspoon onion powder 1 teaspoon cayenne pepper Before You Begin The cayenne pepper and cajun seasoning are what bring the heat to this spice blend. Omit cajun seasoning it or reduce the amount you use if you aren’t a fan of spicy foods, though we’ve found that this recipe isn’t overly spicy as-is. You can also find pre-packaged blackened seasoning at the store. Instructions Preheat oven to 375 F. Place chicken breast on cutting board. Trim any fat and cut breasts to an even thickness. Combine all blackened seasonings in a bowl and whisk together. Season breasts on both sides. Heat olive oil in a large oven safe skillet over medium-high h...

  Chimichangas Ingredients 2 boneless skinless chicken breasts cut into small bite-sized pieces 1 Tablespoon garlic salt divided 2 teaspoons black pepper divided ½ cup refried beans 2 Tablespoons soy sauce 1 Tablespoon olive oil ¼ cup chopped onions ¼ cup chopped green pepper 7 flour taco tortillas 7-inch diameter ¾ cup shredded cheddar cheese or Colby Jack vegetable oil for frying Before You Begin Having the tortillas at room temperature will make them easier to handle, fold, and roll. We opted to cube our chicken, but you can shed it if that’s what you prefer. You can easily substitute the kind of meat you use in this recipe. Beef barbacoa, carne asada, or pork are equally as delicious. Store leftover chimichangas in an air-tight container or wrapped with aluminum foil in the refrigerator for 3-4 days. Reheat in a 350F oven for 15...

  Honey Garlic Chicken Breast Ingredients 2 ¼ pounds boneless skinless chicken breasts about 4 breasts 2 Tablespoons olive oil 1 ½ teaspoons cornstarch 3 Tablespoons water Marinade ⅓ cup soy sauce 2 Tablespoons white wine vinegar 3 Tablespoons minced garlic 1 Tablespoon brown sugar ½ cup honey 1 teaspoon garlic salt Before You Begin We like to purchase chicken breasts that have not had water added to them. This is always noted on the package. Be sure all breasts are uniform is size so that they cook evenly. Chicken is considered done when it reaches an internal temperature of 165F on an instant-read thermometer inserted into the thickest portion of the breast.  Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Instructions Preheat oven to 375 F. Place all marinade ingredients in an immersion blender, b...

  Deep Fried Cornish Hens Ingredients 48 ounces Cornish hens two 24 ounce hens vegetable oil for frying Wet Rub 2 Tablespoons olive oil 1 teaspoon onion powder 2 teaspoons garlic salt 1 teaspoon smoked paprika 1 teaspoon chili powder ½ teaspoon black pepper Before You Begin We used two cornish hens each weighing 24 ounces. You will want your hens to be thawed before beginning. Thaw in the refrigerator overnight or until no longer frozen. To help them thaw a little quicker you can add them (in their packaging) to a bowl of cold water, switching the water out as needed to keep it cold. Depending on the size and brand of your deep fryer, you may have to work in batches. Our basket only holds one Cornish hen at a time. Cornish hens are cooked through when they reach 165F on an  instant-read thermometer  inserted into the thickest portion of the meat. Store leftover fr...

  CHICKEN AND BROCCOLI CASSEROLE Ingredients 1 rib celery, sliced 2 Tbl. butter 1/2 medium onion, chopped 4 cups chunked or cubed cooked chicken, about 3 – 4 chicken breasts (stewed with 1 bay leaf) 2 – 3 cups frozen broccoli florets, thawed and steamed to crisp-tender, as you like 1 can (10-3/4 ounces) condensed broccoli soup, undiluted 1 can (10 .5 oz.) cream of mushrooms soup 1/4 cup heavy mayo 1/3 cup milk 1/4 tsp. each: coarse ground black pepper and garlic powder 1 (6 oz.) box chicken stuffing mix, dry / do not prepare 2 cups shredded Mexican blend cheese, divided   Instructions Preheat oven to 350° F. Place cut-up broccoli florets into a bowl with 3 tablespoons water on bottom, cover bowl with a damp paper towel, and microwave on High for 3 – 4 minutes until crisp-tender. Set aside. In small frying pan, melt butter over medium heat, add celery and onion, and sauté until tender. In large bowl, combine soups, mayo, milk, pepper, and gar...

  Pretzel Chicken with Honey Mustard Dressing Ingredients 2 cups Panko bread crumbs 2 ½ cups pretzels ½ cup walnuts ½ cup olive oil ½ cup brown spicy mustard or Dijon ⅓ cup honey ¼ cup water Sea salt and fresh ground black pepper 2 pounds boneless chicken breasts ½ cup flour Before You Begin If preferred, you can leave the nuts out of the breading. Simply use more pretzels. The coating will comfortably bread 2 pounds of boneless skinless chicken breasts, but you can easily use it over chicken tenders or strips as well. If you use a smaller cut of chicken, be sure to keep an eye on it in the oven as it will likely cook quicker. Instructions Preheat the oven to 400° F. Line a large baking sheet with parchment paper. In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool. ...

  Chicken Adovada Ingredients 4 dried pasilla chiles, stemmed and seeded 4 dried ancho chilies, stemmed and seeded 2 (14.5 ounce) cans low-sodium chicken broth ½ cup frozen orange juice concentrate 1 tablespoon distilled white vinegar 3 dried pitted dates ¼ cup chipotle peppers in adobo sauce 2 bay leaves 1 tablespoon ground cumin 2 teaspoons dried Mexican oregano 3 pounds boneless, skinless chicken thighs, cut into large pieces 1 tablespoon olive oil 1 large onion, cut into 1/4-inch slices 1 ½ tablespoons minced garlic salt to taste 8 (6 inch) corn tortillas ¼ cup sliced red onion (Optional) ¼ cup chopped fresh cilantro (Optional) ¼ cup crumbled cotija cheese (Optional) 8 lime wedges, for garnish (Optional) Directions Lightly toast peppers on the bare surface of a large Dut...

  Chicken Chilaquiles Verdes Ingredients 1 large skinless, boneless chicken breast 1 (16 ounce) jar salsa verde, divided 1 cup chicken broth 1 medium yellow onion, chopped 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon cayenne pepper salt and freshly ground black pepper to taste 2 tablespoons olive oil 8 (6-inch) soft corn tortillas, cut into triangles ½ cup sour cream 1 tablespoon milk, or more as needed 2 tablespoons crumbled cotija cheese, or to taste ¼ cup chopped fresh cilantro Directions Combine chicken breast, 1/2 of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through on Low for 6 hours or High for 3 hours. Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine wi...

  Chicken-Fried Steak With Cream Gravy Ingredients 1 tsp. garlic powder 4 1/2 tsp. kosher salt, divided, plus more to taste 2 tsp. black pepper, divided, plus more for garnish 4 (6-oz.) cube steaks (see note below) 2/3 cup finely crushed round buttery crackers (such as Ritz, from 16 to 18 crackers) 1 1/2 cups, plus 3 Tbsp. all-purpose flour, divided 2 large eggs 2 1/2 cups, plus 2 Tbsp. whole milk, divided 3 cups vegetable oil Directions Season steaks: Preheat oven to 200°F. Stir together garlic powder, 3 teaspoons of the salt, and 1 1/2 teaspoons of the pepper in a small bowl. Sprinkle 2 1/2 teaspoons seasoning mix evenly over both sides of all steaks. Make breading bowls: Stir together crushed crackers, 1 1/2 cups of the flour, and remaining 3 teaspoons seasoning mix in a shallow bowl. Whisk together eggs and 2 tablespoons of the mi...

  BBQ Chicken Sliders Ingredients 1 medium onion 2 cups chicken stock 1 pound boneless skinless chicken breasts 1 ½ pounds boneless skinless chicken thighs 1 teaspoon garlic powder 1 teaspoon onion powder ½ Tablespoon Worcestershire sauce 1 teaspoon liquid smoke 2 ½ teaspoons brown sugar 1 cup barbecue sauce 20 slider buns coleslaw optional as topping Instructions Coarsely chop onion and place into a mini chopper or food processor. Blend until until finely minced. Set aside. To the Instant Pot, add chicken stock and all the chicken breasts and thighs. Sprinkle chicken with garlic powder and onion powder, drizzle with Worcestershire and liquid smoke. Add the finely minced onion on top of everything. Sprinkle with brown sugar and top it all with the barbecue sauce. Close lid and turn vent to the closed position. Cook on high pressure for ...

  BBQ Chicken Sandwich Ingredients 1 medium onion 2 cups chicken stock 1 pound boneless skinless chicken breasts 1 ½ pounds boneless skinless chicken thighs 1 teaspoon garlic powder 1 teaspoon onion powder ½ Tablespoon Worcestershire sauce 1 teaspoon liquid smoke 2 ½ teaspoons brown sugar 1 cup barbecue sauce 10 sandwich buns coleslaw and lettuce optional as toppings Before You Begin We’re using both chicken breast and chicken thighs for this recipe. The mixture of the two goes really well together and the dark meat helps add even more moisture and flavor. You can certainly use all chicken breast if that’s what you prefer. We’re partial to our  Dr. Pepper Barbecue Sauce  for this recipe, however, any bottled barbecue sauce will do. Instructions Coarsely chop onion and place into a mini chopper or food processor. Blend until unti...

  Almond Crusted Chicken Ingredients 2 pounds boneless skinless chicken breasts 1 ½ cups roasted almonds 2 Tablespoons grated parmesan cheese ½ Tablespoon paprika ½ Tablespoon garlic salt ½ Tablespoon onion powder ½ Tablespoon black pepper 1 large egg 2 Tablespoons water Before You Begin You can easily use the almond “breading” to coat chicken tenders or strips as well which are always a hit. Keep an eye on them in the oven if you are using a smaller cut of chicken as they will likely cook quicker. Chicken should reach 165F on an instant read thermometer when thoroughly cooked. We like our almonds to be uniform in size. If preferred, you can blend yours a little less to create an even crunchier coating. Although this is an almond centered recipe, you can substitute with your favorite nuts such as walnuts or pecans. Instructions Preheat oven to 450 F. Line a baki...

  Peanut Butter Chicken   Ingredients 1 ½ pounds boneless skinless chicken thighs ½ cup cornstarch ½ cup all purpose flour 1 large egg vegetable oil for frying Peanut Butter Sauce 1 ½ cups creamy peanut butter 1 cup honey 1 ½ Tablespoons Franks red hot sauce 1 ½ Tablespoons fish sauce 1 Tablespoon minced garlic ½ Tablespoon minced ginger 1 Tablespoon Asian sweet chili sauce Before You Begin We use a mini chopper to mix up the sauce. You can also mix it by hand with a whisk, but it won’t be as smooth. You can easily substitute with boneless skinless chicken breasts if preferred.  Instructions Place wire rack over a baking sheet. Cut chicken thighs into 2-inch chunks. Put cornstarch on one plate and flour on another plate. In a medium bowl, whisk the egg. Dredge chicken pieces, one at a time, in flour, shake off e...

  Chicken Fajita Tacos Ingredients 1/4 cup orange juice 2 tablespoons mild taco seasoning (see Note) 2 tablespoons vegetable oil 1 pound boneless skinless chicken breasts, cut into strips 1/2 onion, cut into strips 1/2 green bell pepper, seeded and cut into strips 1/2 red bell pepper, seeded and cut into strips 8 (6 inch) flour tortillas 1 avocado, pitted and sliced, or as needed 1/2 cup sour cream, or as needed 1/2 cup crumbled cotija cheese, or as needed Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Combine orange juice, taco seasoning, and vegetable oil in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight. Heat a cast iron skillet over medium high heat. Cook chicken in the hot skil...

                         Ritz Cracker Chicken Casserole Ingredients 2 pounds boneless skinless chicken breast cooked and shredded, about 5-6 cups 21 ounces cream of chicken soup two 10.5 cans 2 cups sour cream full fat 1 large yellow onion finely diced, about 1 1/2 cups ½ teaspoon ground pepper ½ teaspoon garlic powder 2 sleeves Ritz crackers about 60 crackers, roughly crushed ½ cup unsalted butter 1 stick, melted fresh chopped parsley optional as garnish Before You Begin We shredded 2 pounds of boneless skinless chicken breasts for this recipe. You can use leftovers or pre-cook your chicken before beginning. Or, opt for a rotisserie chicken from the grocery store, but do note that the flavor might differ slightly.  Canned chicken will also work if that’s what you prefer or what ...