I know I know. Another FRIED CHICKEN RECIPE!? I promise this is different. You can swap the chicken out for white fish or shrimp, but we just happened to have chicken on hand. Did I mention that once a month I load up on every cut of chicken and beef I can find and freeze them all? It makes it easy to come up with different ways to cook when I have options. I usually buy my produce every few days and fish once a week, but the rest I buy in bulk for the freezer.
When I left for work I thought I was going to be making chicken pasta so I sat some chicken out to defrost. By the time I got home I was craaaaaving a po boy. We love ordering from Red Crawfish. They make these enormous po boys filled with fresh fish, sauteed peppers and onions, and lots of yum yum sauce. I still had a bag of spicy fish fry left so I cut the chicken into strips and dipped them into a mix of flour and fish fry.
I want to start making my sub rolls from scratch, but until then I will continue to buy from the Kroger bakery. These rolls are just under 6 inches and have a beautiful crust with soft pillow-y interiors. They are perfect for these po boy sandwiches. I hollowed out the inside so I could pack in the filling without too much bread in the way.
I personally have never been to Nashville. It is definitely one of those trips on my bucket list. I always see the most amazing creations on instagram and other forms of social media. They typically stem from Nashville. This recipe is my version of hot fried chicken. Juicy bonless chicken thighs with a very thin salty crust made of panko crumbs and cornstarch. They are then tossed lightly in this amazing peppery hot sauce. I am pretending these are healthy since I removed the fat and skin…
I know what you are thinking. How many times do we eat fried chicken a week since I have at least 5 different fried chicken recipes. I promise we really only eat fried chicken maybe once a month. It is just really hard for me to make something the same way every time. There are so many variations in the food world, I feel obligated to try them all!
The biggest secret to what makes this recipe so great is the sauce. Instead of using butter and hot sauce which is my typical go to I tried something a little different. I started with some Louisiana hot sauce, added lots and lots of fresh cracked pepper and garlic powder. Then two spoonfuls of the chicken grease. This made the sauce a lot thinner and it was able to coat each piece of the chicken really well.
These chicken thighs are the easiest Monday night recipe! This dish comes together in 30 minutes or less. No more Monday moody blues! Now you have this dish to look forward to! No one will ever know how fast you threw this meal together once they taste this sauce. The prosciutto and olives add a saltiness to this lemon cream sauce that mimics sauces that simmer for hours.
On Mondays I work a very late shift. Patrick always waits for me to eat so I have to get creative with our dinners. I need something that I can cook very quickly, but still has that great comfort food vibe. Usually I will save our pasta night for Monday since you can boil noodles in under 15 minutes.
You start out with boneless skinless chicken thighs tossed lightly in corn starch. In a saute pan I heat up a little olive oil and brown the chicken thighs. I cook them to about 95 % done. Then remove from the pan. Then all the remaining ingredients are tossed in the pan and cooked down before adding the chicken back in. I used angel hair because I think this cut of pasta soaks up the sauce a little better then some other cuts. This dish really is all about the sauce!
Crispy chicken thighs over angel hair pasta, smothered in a salty lemon cream sauce with olives and prosciutto.
1 pound of boneless skinless chicken thighs
½ cup of corn starch
2 tbsp olive oil
1 tbsp chopped garlic
1 tbsp smoked paprika
½ cup of marinated olives (or your favorite olive)
5 slices of prosciutto
¼ cup of cream
1 cup of chicken stock
salt and pepper
4 servings of cooked pasta
Prepare pasta and strain.
Heat olive oil in a large saute pan over medium heat.
Toss chicken in the corn starch.
Tap off excess.
Brown the chicken in the sauce pan.
Cover to cook through. ( Takes about 10 minutes depending on how thick they are)
Remove the chicken.
Brown the prosciutto and garlic.
Add ½ cup of the chicken stock to the pan and turn up the heat.
Whisk or scrap the bottom to get everything up from the bottom of the pan.
Add the olives and lemon juice.
(If the chicken stock reduces down too quickly just add the remaining ½ cup)*
Lower the heat to medium low and add in the cream and stir.
Season with the paprika, salt and pepper.
Add the chicken back into the pan and cook until no longer pink.
Serve over pasta.
* I used 1 full cup of stock. I started with half a cup then after the stock cooked down and I scrapped all those beautiful brown bits up I felt like it was reducing too quick and added more. It is honestly your preference to how much sauce you want over the pasta.
Thanks for stopping by! I’m going to go recreate this again now. These pictures brought back too many memories :p
I might have had chicken in every meal for the past 7 days straight. I can’t help myself. Chicken has been on sale at the local grocery store all month and my freezer is packed full of different cuts. Thighs with skin, boneless thighs without skin, breast, tenders, thin cutlets… the list goes on. I am proud to say that I haven’t been bored yet. Some how each dinner gets more creative than the last.
1 russet potato cut into wedges or thin even sticks
3 cups of canola oil for frying
monterey jack cheese
1 cup of ranch dressing
1 cup of hot sauce
1 tsp chopped garlic
2 tbsp of butter
1 cup of lettuce chopped
small flour tortillas
In a large bag add in the flour, panko, garlic powder, salt, pepper, and paprika
Toss in the chicken and coat evenly
In a bowl mix the eggs and milk
Add in the chicken
Move the chicken back into the bag of flour mix
Toss again to coat evenly
Fry in the canola oil until cooked to 165 degrees
drain on a paper towel
In a sautee pan heat the hot sauce, garlic, and butter
Toss the chicken in the sauce
Cook the potatoes in the oil until golden brown
Season with salt and let rest on paper towel
To assemble start with the tortillas
Sprinkle the cheese over the tortillas
Add chicken and fries
Top with lettuce and ranch
These buffalo chicken tacos are so cheesy and spicy. Layers of monterey jack, crispy fried chicken, garlicy buffalo sauce, hand cut fries, ranch, and lettuce all wrapped up in a flour tortilla. It is definitely one of my new favorite combos. I am pretty sure I am obsessed with fries stuffed into any taco or burrito.
Obviously you can customize these fries to your liking, but I like mine fully cooked and slightly soggy. I know that sounds crazy, but it just makes it so easy for them to soak up the hot sauce.
Tacos are so versatile. You can change up almost any ingredients and just wrap up in a tortilla. Buffalo chicken just happens to be one of my personal favorite fillings!
I have been dying to make a chimichurri sauce ever since my mom send me a new food processor. Seriously, the most handy device in the kitchen. Most of the sauces chimichurri sauces I love are amazing straight from the processor. This sauce I brushed onto the kabobs as they grilled. The result was perfectly juicy chicken and veggies with crispy edges. This meal can be prepared in around 20 minutes! It is so fast and flavorful!
Side note- Patrick and I found this tiny restaurant tucked away on a back road Sunday. The menu was a mix of Korean flavors with a Mexican twist. Korean BBQ tacos with freshly pickled jalapenos and cabbage slaw tossed in a light vinaigrette. They served a side of double fried french fries seasoned with sesame oil and lemon pepper. Such a great find! Last Friday we took the kids to the food truck friday event down town and shared some of the most amazing treats. My favorite indulgence was a homemade biscuit topped with buttermilk fried chicken, fried green tomatoes, bacon jam and fresh pimento cheese. I cannot even describe how amazing each bite was. Fluffy buttery biscuit with crunchy tomato and juicy chicken. I see many more food truck visits in my future!
20 Minute Tuesdays : Chicken Kabobs With Fresh Jalapeno Chimichurri
Recipe type: Chicken, Kabobs
Juicy chicken kabobs brushed with fresh jalapeno chimichurri.
1 pound of chicken breast
1 red bell pepper
½ of a white onion
1 bunch of fresh parsley
1 sprig of fresh oregano
2 tbsp of olive oil
½ stick of melted butter
1 tsp salt
1 tsp pepper
pinch of crushed red pepper
2 tbsp chopped garlic
1 fresh jalapeno
1 bag of mini red potatoes
I use a charcoal grill, but preheat any grill you have available.
Quick tip for cooking potatoes fast- dump potatoes in a tupperware. Poke a few holes in each. Set the lid on top, but do not seal the entire way. Microwave on high for 5-6 minutes. Set to the side to cool slightly.
Cut chicken, onion and pepper into even chunks. Slide onto a kabob skewer. I prefer metal.
On a separate skewer add all the potatoes.
In a food processor blend herbs, spices olive oil, jalapeno and butter.
Lay the skewers on the grill and brush the chimichurri onto the meat and veggies.
Cook on each side for 10 minutes.
Brushing extra chimichurri as you flip.
Cook until chicken temp reaches 165 degrees.
If you want something a little extra smash all the potatoes with a fork when you remove them from the grill. Top with garlic powder, cracked pepper and cheddar cheese.
I am pretty sure I will make this meal a few times a week. It was so amazing. Light and healthy, yet filling!
I don’t claim to be southern, but fried chicken has a special place in my heart. Growing up my dad, brother and I used to sit around the kitchen eating chicken biscuits drenched in texas pete hot sauce. Flakey butter biscuits wrapped around an extra crispy chicken breast. I personally cannot eat fried chicken without hot sauce. Something about that salty crunch dipped in a vinegary punch of pepper just creates the perfect bite for me. The juicy chicken under those fried bits are just a bonus 😉
Growing up in North Carolina we didn’t have many restaurant options. My roommate and I would drive over the state line to Georgia after work to pick up Chick Fil A sandwiches and buffalo sauce. Of course we would have to eat them on the way home before they were cold!
Now I am lucky enough to have a plethora of restaurants to choose from, but there is just something about cooking in your own kitchen. Deciding on exactly what ingredients you want to form your meals.
These sandwiches are made with my go to fried chicken recipe dipped in a mild garlic buffalo sauce. I made my own buns, but potato buns would be a great alternative. Something with a really soft buttery texture. I didn’t have any lettuce or pickles on hand, but they would be a great addition!
Chicken thighs can always be found in our kitchen. Boneless, skinless or bone-in. We do not discriminate! Thigh meat is so much more forgiving when compared to chicken breast. The meat stays so juicy and tender.
And these potatoes! O. M. G. They have a nice crispy skin with a fluffy center. They are perfect with these chicken thighs.
Chicken thighs are also incredibly versatile. We make them in so many different marinades. Today I wanted to try something different. I picked up some lemongrass puree over the weekend and I have been dying to use it in a marinade. These thighs have a crisp skin and really tender meat.
Crispy Spicy Lemon Grass Chicken Thighs With Pan Seared Potatoes
Recipe type: Poultry
Crispy chicken thighs with a spicy lemon grass marinade.
For The Chicken-
Bone-in chicken thighs
1 tbsp pureed lemon grass
3 cloves of vodka chopped
1 tbsp fresh ginger
2 tbsp honey
2 tbsp sriracha
1 tsp garlic powder
salt & pepper
For The Potatoes-
2 large russet potatoes
2 tbsp olive oil
salt and pepper
For The Chicken-
Mix together all the ingredients for the chicken and marinade in the fridge for at least 1 hour.
Preheat the oven to 400 or set up a grill. (I use a charcoal grill)
I grilled on each side for 15 minutes.
Grill the thighs until internal temperature is 165.
For The Potatoes-
Slice the potatoes about ½ inch thick.
Place them in a microwave safe bowl and cover with plastic wrap.
Microwave for 5 minutes or until tender.
Heat a frying pan over medium high heat and add olive oil.
Sear the potatoes until golden brown.
Salt and pepper to taste.
Squeeze fresh lemon to finish.
You can swap the potatoes for fresh greens and make it a low carb meal! These chicken thighs are always a hit in our house. So fast and easy. I love the twist with the lemon grass and ginger. The thighs came out so light and fresh while the potatoes were salty and crisp!
Please please say you will make these! They will be your new summer best friends!
There comes a time in everyone’s life where you have to decide: breast or thigh? I very rarely had fried chicken growing up. In an Italian home you typically have chicken roasted and incorporated into dishes. In my adult life I became very fond of the grilled chicken thigh, but never did I ever think I would be partial to frying chicken thighs. I always preferred breast. I even prided myself in being able to fry such juicy pieces of chicken while using the leanest part available.
Today I am here to introduce you to the fried chicken thigh. And I have no regrets. My signature spicy coating over a boneless skinless thigh retains so much juice and flavor while still being very easy to pull apart. This is crucial if you are serving as a sandwich. That is the biggest problem with fried breast on a sandwich. Trying to take a bite without pulling the entire piece of chicken with you.
For the seasoning I highly recommend using the Kroger brand pork seasoning. It has low salt and is almost 50% paprika which is the key to getting that super dark rich fried chicken coloring. You are welcome to make your own. It is a blend of paprika, brown sugar, pepper, garlic powder, onion powder, and a dash of salt.