Best Australian Chicken Recipes

AUSTRALIAN DEEP FRIED CHICKEN WINGS

Steps:

• To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
• Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
• Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.

AUSTRALIAN DEEP FRIED CHICKEN WINGS

Steps:

• To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
• Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
• Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear).
• Drain on paper towelling and serve.

AUSTRALIAN DEEP FRIED CHICKEN WINGS

Steps:

• To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
• Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
• Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.

EASY AUSTRALIAN STUFFED CHICKEN W/ PROSCIUTTO, SUN-DRIED TOMATO

Steps:

• Slice the red pepper very thin sliced about two inches long.
• Slice the mushrooms very thinly.
• Slice the sun-dried tomatoes very thinly.
• Crush the garlic and put into small bowl.
• Put sun-dried tomatoes into small bowl.
• Pour 2 tbsp of olive oil into small bowl Add basil, then mix ingredients together.
• Butterfly the chicken breasts, then spread them apart to be stuffed.
• Spread mixture inside of chicken breasts.
• Place prosciutto, red peppers, and mushrooms inside of chicken breasts.
• Close chicken breasts.
• Brush olive oil onto top of breast.
• Sprinkle with basil.
• Cook for about 15 minutes or so at 400°F, then turn oven up to full for 2 minutes to brown the top.
• Serve with your favourite vegetables.

AUSTRALIAN STUFFED CHICKEN LEGS WITH KIWI SAUCE

Steps:

• Combine the breadcrumbs, shallots, hot sauce, eggs and butter with a little milk in a bowl.
• Lift the skin away from the flesh, right to the end of the leg. Spoon the mixture evenly under the skin of each leg, pressing the mix so that it is evenly distributed around the flesh.
• Bake at 350 degrees until brown, basting regularly, serve hot or cold.
• For the sauce: Puree the kiwi, curry and salt, and serve with the chicken.

TAVUK DONER - CHICKEN DONER RECIPE - AUSTRALIAN.FOOD.COM

Steps:

• Place baking paper over chicken breast and using a meat tenderiser, hammer the chicken gentle to make it slightly thinner. Make sure you don't tear it, but it will not matter if you do. Repeat this with the other chicken breast. Seasoned the two chicken breast with salt and pepper and set aside.
• In a bowl add the onion, oregano, olive oil, salt and pepper into the ground chicken. Knead and give it a round shape, then place in the middle of the two pieces of chicken breast.
• Cover in plastic wrap and leave in the freezer overnight.
• The next day remove them from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred/slice chicken.
• Spray small amount of olive oil spray in a warm non-stick pan and cook chicken on both sides until slightly brown (be careful not to over-fry).
• To make the yoghurt sauce, mix all the sauce ingredients in a separate bowl.
• Serve it like a burger using Turkish bread rolls or as a wrap with pita bread. With lettuce leaves, tomato slices, onion slices and top with a generous amount of yoghurt sauce.

STIR-FRY NOODLES WITH CHICKEN AND MACADAMIAS (AUSTRALIAN)

Steps:

• Soak the noodles in boiling water for 1-2 minutes. Drain and set aside.
• Heat the wok, add the oil and swirl it around. Throw in the chicken and stir-fry for 2-3 minutes or until golden all over. Add the shallots and capsicum and stir-fry for 30 seconds.
• Add the drained noodles and toss well to combine. Add lime juice and sweet chill sauce and toss again.
• Divide between two warm bowls. Garnish with coriander leaves.
• Tip - 10-12 medium green prawns (cleaned, deveined, tails left on) can be substituted for the chicken.

CHICKEN & SEAFOOD PAELLA - AUSTRALIAN WOMEN'S WEEKLY

Steps:

• Scrub mussles, remove beards. Shell and devein prawns, leaving heads and tails intact. Remove and discard wing tips from chicken and cut each wing into pieces at each joint (or cut breast/thighs into bite size pieces).
• Heat oil in large paella pan or wok and cook sausages until lightly browned. Drain on absorbent paper. Add chicken to pan, cook until browned and tender. Remove from pan.
• Add rice, garlic, spring onions and peppers to the pan and stir. Stir in saffron, paprika and tomato paste. Add wine, cook, stirring, until it wine is nearly absorbed.
• Add 1 cup of stock, cook, stirring, until liquid is nearly absorbed. Add remaining stock, cook, stirring, until stock boils.
• Cover with a lid or foil and simmer for 20 minutes.
• Add mussels, prawns, peas, tomatoes, fish and calamari, and cook, covered, over low heat until stock is absorbed, rice is cooked and mussels are open.
• Add chicken and sausages, stir through gently, until heated through.

AUSTRALIAN CHICKEN

Steps:

• 1. Place chicken pieces into oven proof dish.
• 2. Mix together ingredients and pour over chicken.
• 3. Cover with Alfoil and bake in hot oven (180-200) for approx. 1 hour. PLEASE NOTE : OVEN TEMP IS CELCIUS - SOME MAY HAVE TO CONVERT !!!!
• 4. Lower temperature, remove alfoil and bake a further 15 mins.
• 5. Done! Enjoy over rice or with mash and greens ! Bet there's none left!