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  • How to Make Fried Chicken

    How to make Fried Chicken

    Yield: 4 to 5 servings

    Prep Time: 25 minutes

    Cook: 3 hours

    Ingredients

    For the marinade:

    12 chicken parts (I use drumsticks and thighs)
    1/4 cup table salt (NOT kosher salt)
    2 tablespoons granulated sugar
    2 tablespoons paprika
    1 teaspoon freshly ground black pepper
    3 garlic cloves, peeled
    2 bay leaves, crumbled
    1 quart buttermilk
    Tabasco sauce

    For coating and frying:

    4 cups all-purpose flour
    3/4 teaspoon cayenne pepper
    3/4 teaspoon onion powder
    4 cups peanut oil for frying

    Directions

    Place the chicken in a large non-reactive bowl. Sprinkle with the salt, sugar, paprika, and pepper and toss to coat. Add in the garlic cloves, crumbled bay leaves, buttermilk, and a few splashes of Tabasco sauce (just enough to color the buttermilk). Stir, making sure the chicken is immersed, and cover with plastic wrap. Refrigerate until fully seasoned, about 2 to 3 hours. If time permits, remove the chicken from the brine, shaking off any excess, and place it in a single layer on a large wire rack set over a rimmed baking sheet. Refrigerate uncovered for 2 hours to help make the crust more crisp, flaky, and shattery. The chicken can be covered with plastic wrap and refrigerated for up to 6 hours longer. Bring to room temperature before coating and frying.

    Heat the oil in a large cast-iron Dutch oven (should be about 3 inches deep) to 350°F. While the oil heats, reheat the oven to 200°F. Place a second wire rack over a second rimmed baking sheet and place it inside the oven. Line a large plate with a double layer of paper towels.

    In a bowl, mix together the flour, cayenne, and onion powder. Place a paper bag inside another paper bag and transfer the flour mixture into it. Shake each chicken piece, one at a time, in the paper bag until completely coated in flour. Return the chicken to the wire rack.

    Place half of the chicken pieces, skin side down, in the oil and cover. Fry until deep golden brown, about 6 to 8 minutes. The oil should drop down to 325°F, adjust the burner if necessary to maintain that temperature. Turn the chicken pieces over and continue to fry, uncovered, until deep golden brown on the other side, 6 to 8 minutes longer. Using tongs, transfer the chicken to the paper towel-lined plate. Let stand for 2 minutes to drain then transfer to the rack in the warm oven.

    Return the oil to 375°F and place new paper towels on the plate and repeat the procedure with the remaining chicken.

  • 50+ Easy Meals
  • Favorite Weeknight Chicken Marinade

    How to make Favorite Weeknight Chicken Marinade

    Yield: enough for up to 1 1/2 pounds chicken, beef, or pork

    Prep Time: 5 minutes

    Cook: 4 hours 20 minutes

    Ingredients

    1/4 cup Mazola Corn Oil
    1/4 cup Dijon mustard
    1 teaspoon fresh lemon zest
    1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
    1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
    2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
    1/8 teaspoon cayenne pepper
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    4 (6 ounce) boneless skinless chicken breasts
    1 to 2 tablespoons fresh lemon juice

    Directions

    To marinate:

    Combine the Mazola Corn Oil, mustard, lemon zest, rosemary, thyme, garlic, cayenne, salt, and pepper in a freezer bag or other resalable container. Add the chicken, turning to coat. Marinate in the refrigerator for at least 4 hours or overnight.

    To cook:

    Preheat the grill for direct cooking over medium heat.

    While the grill heats, remove the chicken from the marinade. Squeeze lemon juice over the chicken. Grill over direct heat, with the lid closed as much as possible, until the chicken is firm, opaque, with an internal temperature of 165°F, about 5 minutes per side. Remove from grill and let the chicken rest for 5 minutes before serving.

  • Baked Chicken Pesto Parmesan

    How to make Baked Chicken Pesto Parmesan

    Yield: 4 servings

    Prep Time: 5 minutes

    Cook: 25 minutes

    Ingredients

    4 boneless skinless chicken breast cutlets
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1/3 cup pesto, homemade or store-bought
    1/2 cup grated mozzarella cheese
    1/4 cup grated Parmesan cheese

    Directions

    Preheat the oven to 400°F.

    Place the chicken on a foil lined baking sheet. Season with salt and pepper on both sides. Rub the tops of the chicken with the pesto then sprinkle with both cheeses. Bake for 15 to 20 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F.

  • Honey Baked Teriyaki Chicken Wings

    How to make Honey Baked Teriyaki Chicken Wings

    Yield: 4 main servings

    Prep Time: 5 minutes

    Cook: 1 hour

    Chicken wing sizes vary greatly so you may need to decrease or increase the cooking time depending on the size of your wings.

    Ingredients

    2 garlic cloves, minced
    1/2 cup honey
    2 teaspoons Sriracha
    1/2 cup Kikkoman Teriyaki Marinade & Sauce
    3 to 4 pounds chicken wing pieces
    1 1/2 cups Kikkoman Teriyaki Baste & Glaze, or additional Marinade & Sauce
    Sesame seeds, for garnish

    Directions

    In a small bowl combine the garlic, honey, Sriracha, and Kikkoman Teriyaki Marinade & Sauce. Pour over the chicken wings and place in a sealable container. Marinate in the fridge for 4 hours, or overnight.

    Preheat oven to 400°F. Spray a large baking dish with nonstick cooking spray. Place the wings in a single layer in the prepared baking dish, discarding excess marinade. Bake until cooked through, about 50 minutes, turning the wings halfway through.

    Remove the wings to a large bowl and pour the Kikkoman Teriyaki Baste & Glaze over. Toss and place on a serving platter. Sprinkle with sesame seeds and serve.

  • Freezer Breakfast Burritos

    How to make Freezer Breakfast Burritos

    Yield: about 20 burritos

    Prep Time: 20 minutes

    Cook: 40 minutes

    The amount of burritos this recipe makes will depend on the size of your tortilla.

    Ingredients

    2 large baking potatoes, peeled and chopped into small chunks
    2 teaspoons vegetable oil, divided
    1 pound chicken or turkey chorizo or breakfast sausage
    1 bell pepper, chopped
    1 small onion, chopped
    12 large eggs
    1/2 cup milk
    Kosher salt and freshly ground black pepper
    8 ounces shredded Mexican blend cheese
    20 flour tortillas, warmed

    Directions

    Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.

    Heat the oil in a large heavy skillet over medium heat. Add the chorizo, pepper, and onion, and cook, breaking the meat up into small pieces, until just cooked through, about 6 to 7 minutes. Add the potato and cook over medium-low heat until the flavors are combined. Remove from heat.

    In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the remaining teaspoon oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.

    Top each tortilla with the chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze the burritos until frozen. Remove to a freezer bag and store in the freezer for up to 3 months. To reheat, wrap the burrito in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, or until warmed through.

  • Crispy Chicken Thighs

    How to make Crispy Chicken Thighs

    Yield: 4 servings

    Prep Time: 5 minutes

    Cook: 30 minutes

    Cast iron pans get very hot which makes them great for crisping chicken skin, but also means they tend to smoke. Make sure you turn your vent hood on and, if possible, open a window. Also, chicken thighs can vary greatly in size. You may need to shave the cooking times slightly for really small thighs, and increase the cooking times for larger thighs.

    Ingredients

    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 teaspoon garlic powder
    1 lemon, zested and juiced
    1 tablespoon chopped fresh rosemary
    6 to 8 skin-on, bone-in chicken thighs
    1 tablespoon vegetable oil

    Directions

    Preheat the oven to 425°F.

    Combine the salt, pepper, garlic powder, lemon zest (reserve the juice), and rosemary in a small bowl. Sprinkle mixture evenly over both sides of the chicken thighs.

    Heat the oil in a large cast-iron skillet over high heat until hot but not smoking. Place the chicken thighs, skin side down, and cook for 2 minutes. Reduce the heat to medium-high and continue cooking with the skin side down until the fat renders and it is golden brown, about 5 minutes.

    Transfer the skillet to the oven and cook for another 6 minutes. Flip the chicken so the skin side is facing up and cooking until the skin is crisp and a thermometer inserted into the thickest part of the meat registers at least 165°F, about another 5 minutes. Transfer the chicken to a plate and let rest for 5 minutes. Squeeze the lemon juice over the chicken before serving.

  • Spinach and Feta Stuffed Chicken

    How to make Spinach and Feta Stuffed Chicken

    Yield: 4 servings

    Prep Time: 14 minutes

    Cook: 30 minutes

    Ingredients

    1 (10-ounce) package chopped frozen spinach leaves, defrosted and squeezed of as much liquid as possible
    1/2 cup crumbled feta cheese
    2 tablespoons plain yogurt
    2 green onions, sliced
    1 garlic clove, minced
    Kosher salt and freshly ground black pepper to taste
    4 (6 ounce) boneless skinless chicken breast halves
    1 tablespoon canola oil

    Directions

    Preheat the oven to 350°F.

    In a small bowl, combine the spinach, feta, yogurt, green onions, garlic, and salt and pepper to taste.

    Use a sharp paring knife to cut a 1-inch-wide slit into the thick end of each chicken breast and carefully cut down to the center to form a pocket, being extra careful not to slice all the way through. Divide the stuffing mixture among the pockets. Press to seal shut, using a toothpick if necessary. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

    Heat the oil in a large oven-safe skillet over medium-high heat. Add the chicken and sauté for 4 minutes, or until golden. Turn the chicken over and place the skillet in the oven. Bake for 12 minutes, or until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.

  • Honey Lime Sriracha Chicken

    How to make Honey Lime Sriracha Chicken

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 4 hours 27 minutes

    Ingredients

    1/4 cup honey
    3 tablespoons low-sodium soy sauce
    1 tablespoon olive oil
    Zest and juice of two limes
    3 garlic cloves, peeled
    2 tablespoons Sriracha sauce
    1 teaspoon kosher salt
    4 boneless skinless chicken breast halves (about 6 ounces each)

    Directions

    In a liquid measuring cup or small bowl, whisk together the honey, soy sauce, olive oil, lime zest and juice, garlic cloves, Sriarcha, and salt. Place the chicken in a gallon sized ziptop bag or other resealable container and pour the marinade mixture all over the chicken. Seal the container and shake to coat completely. Let marinade for at least four hours or overnight. Remove the chicken from the marinade before grilling, discarding the leftover marinade.

    Prepare the grill for direct cooking over medium heat (350°F to 450°F). Grill the chicken with the lid closed as much as possible until the meat is firm and opaque with an internal temperature of 165°F, about 4 to 6 minutes per side.

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