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How To make Fried Chicken Breasts Rubbed In Ancho Peppers
6 Ancho (or mulato) peppers; r
6 Cl Garlic
1/4 ts Oregano
1/2 ts Sugar
1/2 ts Salt
1/2 c Fine corn meal
1/2 c Coarse corn meal
1/2 c Flour
1 tb Black pepper
1 tb Chile powder
2 Boneless skinless chicken br
White flour; (for dusting)
the rub:
6 Ancho (or mulato) peppers; r
6 Cl Garlic; minced
1/4 ts Oregano flakes
1/2 ts Sugar
1/2 ts Salt
seasoned coating:
1/2 c Fine corn meal
1/2 c Coarse corn meal
1/2 c Flour
1 tb Black pepper
1 tb Chile powder
Recipe by: Jim Maslanka <jmasl@FNBC.COM> Chicken: 2 whole chicken breasts, boned, skinned, and split; rinse and pat dry . Separate the tenderloins from each breast; you'll now have 8 pieces of chicken . Pound chicken flat to about 50% increase in size . Score meat with sharp knife in a 1/2 inch criss cross pattern Rub: . Toast dried peppers on a hot iron skillet; remove stem; slit and remove seeds . Place peppers in a pan; cover with water; bring to a boil; remove from heat; let stand for 1 hour. . Place all rub ingredients in a blender and puree until smooth; run mixture through a food mill (fine filter) if possible. Should be a thick paste. Coating: . Mix ingredients thoroughly.
with flour, allow to dry for 5 minutes. . With a butter knife, spread the ancho paste evenly on one side of the chicken pieces; rub into the scored pattern (should be enough paste to "hide" the chicken meat). . Sprinkle liberally with seasoned coating; pat it into the paste; allow to dry for 5 min. . Turn chicken pieces over and repeat the paste and coating process on other side of meat. . Pour 1 cup of olive oil into a hot iron skillet; add 1/4 stick of butter; reduce heat to medium. . Don't
crowd the chicken in the pan (cook breasts first, followed by tenderloins); for each batch: cook, covered, for 5 minutes; turn the meat; cook for another 5 minutes. . Remove meat, place on a warming rack in a 300 degree oven. . Continue cooking remaining meat. I served this with a yellow corn and black bean salsa, cooked for about 5 minutes with onions, 1 tsp balsamic vinegar, and 1/4 cup chicken broth. -----
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2 Kinder's Seasonings from Costco that make tasty oven baked chicken | Baked drumsticks recipe
To make the best oven baked seasoning I am using 2 Kinder's brand seasoning to maked baked chicken drumsticks and I show you an easy way to make your chicken skin crispy.
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6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
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► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test
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Ancho Lime Chicken with poblanos
Recipe
Top 3 Dry Rubs for Ribs, Chicken and Steak | 3 Dry Rub Recipes
⬇️ RECIPES BELOW!
Planning to do some grilling this summer and looking for a great dry rub for you, your friends and family? In this video Marc shows you his top 3 dry rubs for ribs, chicken and steak! He will also explain the proper way to apply a dry rub to make sure you get the most out of your grilling!
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TIMESTAMPS
0:10 Introduction to the Top 3 Dry Rubs
0:34 Baby Back Rib Dry Rub Recipe
1:58 Smoky Chicken Dry Rub Recipe
3:45 Sweet Heat Smoky Steak Dry Rub Recipe
5:04 How to Apply a Dry Rub
RECIPES
Baby Back Rib Rub
1/4 cup brown sugar
2 tsp salt
2 tsp pepper
2 tsp paprika
1 tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/2 tsp cayenne
Smoky Grilled Chicken Rub
1/4 cup white sugar
1/4 cup brown sugar
1 tsp chili poweder
1 tsp salt
1 tsp pepper
1 tbsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp chipotle powder
1/2 tsp cayenne
Sweet, Heat, Smoky Steak Rub
2 tbsp dried parsley
3 tbsp garlic powder
3 tbsp onion powder
1 tbsp red pepper flakes
1 tbsp dried mustard
2 tbsp ground coriander
2 tbsp paprika
1 tsp cumin
1 tsp brown sugar
1 tsp chipotle powder
1 tsp salt
1 tsp pepper
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How to Make a Basic Brine
Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.
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How to Make a Basic Brine
00:00 How to make a basic brine
00:53 Start with water and salt
01:07 Customize your brine
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How to Cook: Chicken Breast | Recipes | Whole Foods Market 365
Ingredients:
• 4 (6-ounce) boneless, skinless chicken breasts, thawed if frozen
• Plus one of the following sets of ingredients:
Thai
• 1 tablespoon lime juice
• 1 tablespoon creamy peanut butter
• 2 teaspoons fish sauce
• 1 teaspoon honey
Italian
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tomato paste
• 1 tablespoon very finely chopped fresh basil
• 1/2 teaspoon fine sea salt
Mexican
• 1 tablespoon canola oil
• 1 tablespoon lime juice
• 2 teaspoons ground ancho chile
• 1 teaspoon fine sea salt
Indian
• 1 tablespoon whole milk plain yogurt
• 1 tablespoon very finely chopped fresh cilantro
• 2 tablespoons curry powder
• 1 teaspoon fine sea salt
Greek
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fine sea salt
• 1 teaspoon very finely chopped fresh oregano
Method:
Preheat the oven to 450°F. Place chicken breasts in a 9x13-inch baking dish. Choose your set of ingredients; stir them together in a small bowl and rub evenly over chicken. Arrange chicken breasts, smooth-side down, in the dish and roast for 10 minutes. Carefully flip chicken, coating it in any browned pan juices, and continue roasting until just cooked through in center and golden brown, 6 to 8 minutes more. Let rest for 10 minutes and then slice and serve.
Serving note: Consider topping the sliced chicken with the following:
• For the Thai style, torn fresh mint and basil leaves and thinly sliced Thai chiles
• For the Italian style, chopped cherry tomatoes with a splash of balsamic vinegar
• For the Mexican style, a dollop of guacamole sprinkled with fresh cilantro
• For the Indian, paper-thin slices of red onion and a drizzle of coconut milk
• For the Greek, sliced cucumbers and crumbled feta cheese
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