Melany’s Guydlines - SSL compatible header code:
Crispy Fried Chicken with Molasses Pepper Jelly Drizzle

Crispy Fried Chicken with Molasses Pepper Jelly Drizzle

Crispy Fried Chicken with Molasses Pepper Jelly Drizzle
 
Prep time
Cook time
Total time
 
If you are looking for the crispiest, spiciest, homemade fried chicken you won't find a better recipe. The addition of the Molasses Pepper Jelly drizzle to takes your tastebuds straight to the south.
Author:
Recipe type: Entree
Cuisine: Southern
Serves: 3 - 4 servings
Ingredients
  • 1 quart of buttermilk
  • ¼ cup + 1 tablespoon Louisiana Hot Sauce, divided
  • Kosher Salt
  • 3 eggs
  • 3 tablespoons water
  • 3 cups all purpose flour
  • 1 cup of cornstarch
  • 5 teaspoons of baking powder
  • 1 clean brown paper bag
  • 4 lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
  • 4 cups peanut oil, canola oil or vegetable shortening
Seasoning blend
  • 2 tablespoons smoked paprika
  • 1½ tablespoon onion powder
  • 1½ tablespoon of garlic powder
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon of coarsely ground black pepper
  • 1 teaspoon of ground cayenne pepper
  • ½ tablespoon lemon pepper
  • ½ of a teaspoon of cumin
  • ¼ of a teaspoon of turmeric
Molasses Pepper Jelly Drizzle
    Makes: ½ cup
    • 6 tablespoons Tabasco pepper jelly
    • ¼ cup unsalted chicken stock
    • 2 tablespoons light brown sugar
    • ¼ cup molasses
    • juice of 1 lime
    Instructions
    1. To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun seasoning, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
    2. To brine chicken: in a large air tight container or freezer bag add buttermilk, 3 tablespoons of kosher salt, 2 tablespoons of spice blend and ¼ cup of hot sauce and whisk together. Completely submerge chicken in buttermilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
    3. Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
    4. In a medium bowl whisk together eggs, 3 tablespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
    5. In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and ¼ cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parchment paper.
    6. To double dredge completely dip coated chicken in egg mix and then shake off the excess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
    7. Heat your oil to 375°F in a 12-inch straight-sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as necessary to maintain the temperature. Place the chicken skin side down into the pan. Temperature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken approximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
    8. Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read thermometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
    9. To make Molasses Pepper Jelly Drizzle: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.

     

    30 Minute Spicy Pineapple Teriyaki Chicken Kabob

    30 Minute Spicy Pineapple Teriyaki Chicken Kabob

    30 Minute Spicy Pineapple Teriyaki Chicken Kabob
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Entree
    Cuisine: Asian
    Serves: 4
    Ingredients
    • 8 wooden skewers "pre-soaked"
    • 11.8 oz Kikkoman® Teriyaki sauce
    • 1½ tablespoons Kikkoman® Sriracha
    • 1 Red onion, large dice
    • 2 Bell peppers, large dice
    • 1 15 oz can Dole® Pineapple, chunks
    • 3 large Chicken breast, large diced
    • 2 tablespoons Kikkoman® lite soy sauce
    • 2 cups of Minute® Rice, cooked
    Instructions
    1. Preheat oven to 475 degrees.
    2. In a bowl combine teriyaki and sriracha and sit to the side. In a plastic bag add chicken and soy sauce and toss together for 15 seconds. Add 4 tablespoons of teriyaki sriracha mix to chicken and toss together for 15 seconds.
    3. Assemble red onion, pineapple, chicken, pineapple, bell pepper, pineapple, chicken, pineapple, bell pepper, chicken, red onion. Place in oven for 15 minutes. (make sure oven rack is in the middle of oven). Rotate after 7 minutes and baste with teriyaki sriracha mix. Once time is up cut boiler up to high and cook for 3-4 minutes each side.
    Notes
    Recommended: In a shallow dish soak skewers in enough water to cover for 30 minutes.

     

     

     

    Spicy Coca-Cola Party Wings

    Spicy Coca-Cola Party Wings

    Spicy Coca-Cola Party Wings
     
    Prep time
    Cook time
    Total time
     
    These crispy oven baked chicken wings are smothered in a sticky, sweet and spicy sauce with 1 surprising ingredient: Cola-Cola! These bad boys are finger licking good and perfect to serve up to your friends on game day.
    Author:
    Recipe type: Appetizer
    Cuisine: Comfort Food
    Serves: 22 wings
    Ingredients
    • 4 lbs chicken (drummettes & flats), dried & room temperature
    • 1½ tablespoon baking powder
    • 1 tablespoon sea salt
    • ½ tablespoon onion powder
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • Chives
    • Red Pepper Flakes
    Coca-Cola Glaze
    • 1 cup coca-cola
    • 2 cup brown sugar
    • ½ cup rice vinegar
    • ½ cup sweet spicy chilli sauce
    • 6 tablespoons soy sauce
    • ¼ cup worcestershire sauce
    • ¼ cup ketchup
    • 4 tablespoons cornstarch
    Instructions
    1. Adjust oven rack to upper-middle position and preheat oven 450°F. Line inside of a baking sheet with aluminum foil and set a wire rack in it. Generously spray it with vegetable spray. Use paper or kitchen towel to dry wings to get the wings as dry as possible. The dryer the wings the crispier the skin. Wings should be room temperature.
    2. In a small bowl mix together well the baking powder, salt, onion powder, black pepper and cayenne pepper with a whisk. In batches, place wings in a separate large bowl, sprinkle with seasoning mixture and toss until evenly coated. Repeat this process until all wings are coated and place on wire rack evenly spread out. Add wings to preheated oven and cook for 20 minutes. Flip wings and continue to cook another 20-25 minutes or until crispy.
    3. While wings are cooking dump glaze ingredients into a medium sauce pan on medium heat. Once the glaze reaches a boil stir consistently for 1 minute. Reduce heat to low and simmer for 25 minutes and stir occasionally (every 2-3 minutes).
    4. Once chicken wings have reached a crisp golden brown remove from the oven and add wings to an extra large bowl. Pour glaze over the wings and toss and top with chives and red pepper flakes. Serve warm.
    Notes
    With 4lbs of party wings you should use two cooking sheets to ensure that each wing is spaced on the rack for even cooking.

     

    Honey Pecan Crusted Salmon

    Honey Pecan Crusted Salmon

    Honey Pecan Crusted Salmon
     
    Cook time
    Total time
     
    Author:
    Recipe type: Comfort Food
    Cuisine: American
    Serves: 4 fillets
    Ingredients
    • 4 (6 oz.) salmon fillets
    • 1½ pecans, chopped finely
    • 1½ tablespoons of pesto
    • 1½ tablespoons honey
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon sea salt
    • 1 teaspoon fresh ground black pepper
    • 1 teaspoon garlic powder
    • cooking spray
    Instructions
    1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil; lightly spray foil with cook spray; set aside.
    2. Place salmon on prepared sheet. Use knife to remove salmon skin from the fillet. Pat the fish dry with a paper towel.
    3. In a bowl stir together pesto, honey and lemon juice. In a separate small bowl mix together the sea salt, black pepper and garlic powder.
    4. Season both sides of the salmon with seasoning mix. Then lightly brush one side of the salmon with the honey pesto mixture. Flip the fish over and heavily brush this side with the honey pesto mixture (this will help the nuts stick better).
    5. Sprinkle the top with the finely chopped pecans pressing gently to adhere.
    6. Roast salmon for 10 minutes.
    7. Sprinkle with additional lemon and honey before you serve.
     

    Spatchcocked Turkey

    Spatchcocked Turkey

    Spatchcocked Turkey
     
    Cook time
    Total time
     
    Author:
    Recipe type: Holiday
    Cuisine: American
    Ingredients
    • 12-15lb Turkey
    • 3 onions roughly chopped
    • 1 lb pack of baby carrots or 3 carrots roughly chopped
    • 4 stalks of celery roughly chopped
    • 1 fresh herb poultry pack (thyme, rosemary, sage)
    Turkey Butter Compote
    • 2 sticks of unsalted butter, room temperature
    • 1 tablespoon of garlic powder
    • 1 tablespoon Italian seasoning
    • 1 teaspoon yellow curry powder
    • 1 tablespoon cajun seasoning
    • 1 teaspoon salt (you can omit salt if using a salt brined turkey
    Tools
    Instructions
    1. In your oven adjust your racks down so that once the turkey is placed inside it will sit right in the middle of the oven. Preheat the oven to 450°F.
    2. In a medium bowl add butter, garlic powder, Italian seasoning, curry powder, Cajun seasoning and salt (if needed). Use a wooden spoon to stir all the components together until you reach a smooth consistency.
    3. Spatchkcock your turkey by placing it laying chest down. Using heavy-duty scissors remove the backbone (you can preserve the excess bone to make a broth for the gravy). Flip the bird over so that is laying chest up and the cavity is exposed flat to the surface. Use both hands to press down on the upper chest plate until you hear the bone fracture. This helps the turkey lay flat.
    4. Use your hands to separate the skin of the turkey from the meat over the two breasts and two thighs. After creating a pocket of space add in your butter compote to inside those four pockets. Reserve enough of the butter mixture to cover the outside of the bird as well.
    5. On a rimmed baking sheet with wire rack add your fresh herbs and vegetables and then place the turkey on top of the wire wrack.
    6. Place turkey in the oven to roast making sure to rotate the pan every 20 minutes. The turkey cook for approximately 80 minutes or until an instant read thermometer inserted into the deepest part of the breast registers 150°F and at the thighs registers at least at 165°F.
    7. When the turkey is ready remove it from the oven and let it cool or 20 minutes undisturbed.
    Notes
    Step-by-Step Spatchcocking guide can be found here:
    https://www.meikoandthedish.com/spatchcock-turkey-guide/