The Dude Diet: Buffalo Chicken "Fingie" Edition- Domesticate ME! Are you still with me, dudes? I know it’s been a while, and I have no excuse, so I’ll just say: I’m sorry. Please forgive me. I sincerely hope your moobs have not returned in my absence. Truth be told, it’s been a rough summer for The Dude Diet. Logan and I have been on the wedding circuit, and he’s been crushing cocktails and apps with shameless enthusiasm for three terrifying months. Needless to say, it’s been very stressful. Instead of panicking about Logan’s flagrant Dude Diet disobedience, I’ve been patiently waiting for the season to end, at which point I figured I’d surreptitiously put him on an extended version of this plan. Then last weekend, while casually discussing fall activities with the Dude, Logan stated his intention to host “dope football parties” at our apartment.
As I stared at the beads of anticipatory meat sweat forming on his upper lip, my stomach constricted with dread. I hate football. Logan loves him some “buffalo fingies.” Dude Diet TOUCHDOWN. Ingredients. Buttermilk roast chicken. Without a doubt, the very best part of fried chicken is the battered, seasoned, gold-tinged and impossibly crisp exterior. But, as far as I’m concerned, the tender chicken within is no distant second. The best fried chicken recipes have you soak the uncooked chicken in a salty/sweet brine of buttermilk and seasonings for at least day, resulting in meat that’s decadent long before it hits the fryer.
Wouldn’t it be great if the insides could garner the same gushing their pretty skins do? This is what I was thinking of when I stumbled on an old Nigella recipe for buttermilk roasted chicken. Of course, that was four weeks ago and for three of them, I sat at a table piled with eraser dust and red pencil overlooking the avenue below, editing away dreaming mostly of the buttermilk chicken I would finally make when I was done. Buttermilk Roast Chicken This recipe was inspired by Nigella Lawson’s version. When ready to roast, preheat oven to 425 degrees. Canal House's crispy chicken thighs recipe: A variation on Paul Bertolli's genius bottom-up technique. Photo by James Ransom This post originally appeared on Food52. “Short of turning chicken on a spit over live wood embers, I know of no better process for cooking chicken, nor one that delivers more satisfying or true flavors,” Paul Bertolli wrote of this technique, which he calls “bottom-up cooking,” in Cooking by Hand.
You don’t sear, and you don’t roast, and you don’t grill—you don’t do any of the things we’re taught to do to chicken. Instead, you lay the chicken, skin side down, in a barely hot pan. Then you leave it mostly alone for about 30 minutes, flipping only once. Bertolli’s is a worthy technique to play with, but Melissa Hamilton and Christopher Hirsheimer of Canal House have streamlined it for us. The simplest version of the sauce has only minced-up preserved lemon stirred into the pan juices at the end, but you can play with this technique as you like. Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Roasted Chicken with Garlic and Bread recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles.
Get inspired. Sign Up ♥ 376 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This a my super special for company chicken roasting method. Food52 Review: WHO: Aliwaks is a longtime Food52er and an adventurous cook from Philly. Serves 4 Kosher salt Freshly ground black pepper 1 plump, free-range chicken 1 loaf day-old sturdy, crusty bread 2 1/2 heads of garlic, lightly smashed, trimmed and peeled 2 sprigs rosemary (the larger the better) 3 sprigs fresh thyme 1 lemon 1/4 cup good olive oil Parsley, for serving (optional) 24 hours or so before you plan to cook, rinse and dry the chicken and season with salt and pepper.
Baked Boneless Buffalo Wings - Love to be in the Kitchen. A healthier alternative to fried Buffalo Wings. One bite and you will fall in love with these Baked Boneless Buffalo Wings! Perfect for game days, parties etc. (Updated 1/2014 Since I first posted this recipe over 3 years ago I have made it countless times. My husband and I love these and make them all the time! It’s a perfect game day food. We love making this especially on nights when we watch our favorite football team play on TV.
This is hands down my favorite recipe ever! I wanted to learn how to make buffalo wings at home but I didn’t want to fry them so I searched for recipes for baked wings instead. Stay up to date on my newest recipes by following Love to be in the Kitchen on Facebook or Pinterest! Baked Boneless Buffalo Wings Ingredients Sauce: ¼ Cup Buffalo Wing Sauce (I prefer Frank’s) 1-2 tablespoons butter 2 tablespoons water Instructions Preheat oven to 475 degrees. Notes If you’d rather fry these: Fry in 4-6 cups of vegetable oil heated to 375 degrees F.
Like this recipe? Maintenance - Food52. Recipe: Parmesan-Crusted Chicken with Kale Caesar Salad and Toasted Hazelnuts - Blue Apron. Hunter's-Style Chicken recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 3,202 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: I’ve skewed pretty heavily toward comfort food dinners of late, despite, or perhaps because of, my long workdays and the fact that a stubborn bug I thought I’d conquered has come back with a vengeance. Serves 4-6 This recipe is a Wildcard Contest Winner! More Great Recipes: Chicken|Entrees|Plums|Olive Oil|Tomatoes 💬 View Comments (77) Share this Recipe Tweet this Recipe.
Oven-Fried Southern Chicken With Sweet Honey Bourbon Sauce. Sweet, sweet southern food. M’m, M’m, good. (No idea why the Campbell’s slogan just came out of my head – sorry, it’s been a long three days.) Let’s talk about how I decide on a recipe, because for me it’s a hard task. See, it all depends on my mood, that and if there happens to be someone I am feeding that day that I am trying to please. More often than not, I go by my mood because I live in a family of picky, try nothing new, eaters. Except for little Asher, they are also all boys. Most of the time, I just make what I want and forget about the complainers.
But for some reason I was feeling like a simple classic dinner was in need. That, and I really just wanted to stop my thoughts and decide on a recipe already! I obviously make a ton of food and I try to make most of my dishes a little different, and hopefully something you haven’t seen too much of. My family? I know this chicken has a fancy bourbon sauce, but aside from the sauce it’s your just basic, delicious, oven fried chicken. PS. Chinese Orange Chicken. When my dad worked at the airport, he loved going to Panda Express for lunch. There, he would always get the same exact thing every time. Half noodles, half rice & a good load of their Orange Chicken. Slightly Spicy, Tangy, with pronounced Orange flavor it was party on a plate. The Chinese Orange Sauce that you drown the chicken in, is so amazing you will be licking your plate to make sure you get all of it in!
I substituted the orange juice mentioned in the original recipe with the orange juice concentrate for a more pronounced orange flavor, and I think it was perfect! This recipe by Damned Delicious requires you to marinate the chicken for about 30 minutes before you can start cooking it so a bit of prep work required. But once marinated, it’s just fry & pour the glaze over, that’s it! Also, Chinese Orange Chicken can be served over a bed of white fluffy rice, or a side of healthy steamed vegetables like broccoli, may be some carrots or even zucchini. Chinese Orange Chicken Ingredients. Double Crunch Honey Garlic Chicken Breasts : food. Easy Chicken Tacos. One of my...ahem...New Year's Resolutions was to start blogging about simple weeknight dinners. I know, procrastinate much?
Yeah. I'm not particularly inspired in the kitchen when it comes to regular dinners and, more often than not, I'm at a loss as to what to make. So this resolution of mine was nothing more than an attempt to start recording some of the dinners that I make that were successful so that I can remember to make them again. And by 'successful' I mean merely having fed at least 3 of the 4 members of my family. Not exactly shooting for the stars here.There's always someone who's going to turn their nose up at it in my house, which probably accounts for the reason why I'm feeling less than inspired. So bear with me. If someone else happens to find something here that inspires them in their daily struggle to feed their family, then that's a major bonus. This recipe for Easy Chicken Tacos was in the America's Test Kitchen magazine.
Recipe for Easy Chicken Tacos 1 Tbsp. Ballottine of Chicken with Spinach Filling | Essential Pepin. Filed in chicken, grains, poultry, Recipes on September 20, 2011 with 9 comments Episode 126: Fowl Play Recipe: Ballottine of Chicken with Spinach Filling (Chicken Ballottine Stuffed with Red Rice or Spinach, Cheese, and Bread ) A ballottine is a whole chicken that has been boned and stuffed. Showy enough for company, it can be prepared up to a day ahead. (Freeze the bones and the neck, gizzard, and heart for later use in soup or stock.) This bird is best cooked in a sturdy, preferably aluminum, roasting pan, to ensure a good condensation of the cooking juices, which will be used to create the sauce.
Long-grain Wehani rice has a chewy texture that I love. Serves 4 1 chicken (about 3 3/4 pounds), boned 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Red Rice Stuffing or Spinach, Cheese, and Bread Stuffing (see recipes below) Preheat the oven to 400 degrees. Lay the chicken skin side down on the work surface and sprinkle with the salt and pepper. Roast the ballottine for 1 hour.