chicken

Making fried chicken and just wondering what the best flour to use is. Seen some recipes say to use some cornstarch with the flour and others say to add baking powder. I have potato starch should I add some of that? Would you add baking powder too? Only made fried chicken once before along time...

1/4 cup neutral oil 2 onions 1 red capsicum 4 cloves garlic Thumb sized piece ginger Chilli - use what you like 1 Tbls cumin seeds 1/4 cup Tomato paste 2 sticks celery 2 carrots 1 large orange sweet potato (kumara) 1 x 800gm tin diced tomato 1 bunch fresh coriander with roots (optional) 1/4 cup...

This is a lovely dish, a slight variation on the classic alfredo. Video posted here. With the seasoning I decided not to go heavy on the Cayenne, it's definitely there, just not in a blow-your-socks-off quantity. Chicken breasts x2 Olive oil Cajun seasoning (approx 50 g) 2 tbsp pap 2 tbsp gar...

I did a lot of research before making this. Some of it was in Madrid earlier this month, in many restaurants. Not all of them were great, but all of them were good. The rest of it was spent wading through a wide range of paella recipes, trying to figure out what I liked about the ones I liked...

Preserved lemon, saffron and olives bring Middle Eastern flavours to this easy chicken tray bake and the potatoes soak up the delicious juices from the chicken. The lemon curd glaze is optional but it does provide an unusual sweet citrus taste to the chicken. I served this dish with a crisp...

my house smells like YUM! perfumed with the smell of a roasted chicken. i am hoping for a great gravy in the end. i am cooking early. one of my neighbors was recently widowed, so i have vowed to keep her decently fed (for the time being). she cant cook at all. i think GRAVY makes anyone...

This is a 1 bowl, 1 sheet pan, 1 cutting board and a sauce pan for rice or couscous to soak up all the juices (or you could use a rustic bread). Do ahead: You could make up the pan the night before or in the morning, cover with foil, refrigerate, and then pop in the oven when you get home...

Chicken Roasted Garlic Ravioli

Packaged Chicken & Roasted Garlic Ravioli

Spicy Chicken Cavatappi

Another one spawned from another thread: What’s you’re preferred part of a chicken? White meat, dark meat, or any meat will do? Do you favor legs over breasts, breasts over thighs; if so, which is it, and why? (A little work, and that could be a poem) Me? I’m dark meat all the way. A...

I trimmed the excess skin for tonight's fried chicken. It is marinating in buttermilk with lemon pepper and garlic powder seasoning. Sometimes I don't trim the skin...in fact, most of the time I do not. Do you trim the skin? Do you do it for health reasons (to cut back the fat), or do you...

Packaged Air Fried Breaded Chicken Strips

I have 6 chicken breasts that I got from my work that have tomorrow's date on them. Not gonna eat them tonight so wondering what is the best thing to do with them. What would be the best way to cook them so I could maybe use them for a couple of dinners/lunches this week and what could I make...

Chicken Fajita Burritos

Packaged Chicken Pork Franks

Grilled Chicken Sandwich with Cheesey French Fries

Chicken Barley Vegetable Soup

I have 3 bone in skin in chicken thighs and thinking to make some sort of stew/casserole. I'm so indecisive and can't decide how to make it. I have some sweet potatoes and broccoli maybe could add that too. Any ideas how to do it. I could also used lentils or barley to make it thicker can't decide!

) Above: Two tandoori thighs. Yum. Above: Tandoori chicken marinating In India (and no doubt in quality Indian restaurants everywhere), “tandoori” refers to a way of cooking food in a high-heat tandoor oven. Which most of us probably don’t have. (However, it IS on my wish-list…) A...