Best Big Daddys Downtown Roasted Chicken Recipes

Big Daddy's Kick'n Chicken Salad image

Provided by Aaron McCargo Jr.

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 16

1 (3 to 4 pound) roasted chicken*, skin and bones discarded, meat diced small
4 red jalapenos, seeded and diced
1/2 cup red onion, diced
1/2 cup chopped roasted pistachios, chopped
2 tablespoons roasted garlic paste
1 tablespoon sweet red chili sauce
1 teaspoon brown sugar
1 lemon, juiced
1 cup mayonnaise
2 tablespoons chopped fresh parsley leaves
2 tablespoons sliced scallions, greens only
1 1/2 tablespoons kosher salt
2 teaspoons cracked black pepper
4 to 6 fresh croissants, split
Lettuce, to garnish
Tomato, to garnish

Steps:

In a large bowl, mix all of the ingredients together until well incorporated and evenly distributed. Assemble the sandwiches by layering the chicken salad, lettuce, and tomato. Serve.

Funky Fried Chicken image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Canola oil, for frying
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons kosher salt, plus additional for seasoning
2 tablespoons freshly ground black pepper
1 tablespoon cayenne
1 tablespoon paprika
2 (3 1/2-pound) whole chickens, cut into 10 pieces each and trimmed of fat
4 cups all-purpose flour

Steps:

In a large skillet, add canola oil over medium heat.
In a small bowl, mix together all spices. Use 1/2 of mix to season chicken. Let seasoned chicken sit at room temperature for 15 minutes.
In a large bowl, add flour and remaining seasoning mix. Toss chicken with seasoned flour and add to hot oil, 1 piece at a time. Cover pan with foil. Remove foil after 8 to 10 minutes and flip chicken. Cook until the chicken is golden brown. Remove from fryer to a paper towel-lined sheet tray. Season with salt, if desired, and serve.

Chunky Chicken Chili image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 45m

Yield 2 quarts

Number Of Ingredients 19

1 stick butter, divided
2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
1/4 cup all-purpose flour
1 large onion, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 cups chicken stock
1 cup heavy cream
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream
1 1/2 cups grated Cheddar, for garnish
3 tablespoons chopped parsley leaves, for garnish

Steps:

In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

Big Daddy's Tandoori Chicken image

Provided by Aaron McCargo Jr.

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1/2 teaspoon ground cayenne
Salt and freshly ground black pepper
1 lemon, zested and juiced
1/2 cup yogurt
2 tablespoons minced garlic
2 tablespoons grated ginger root
1 (3 to 4 pound) chicken, cut into 8 pieces
2 tablespoons butter
1/2 onion, diced
1 tablespoon minced garlic
1 1/2 cups milk
1/2 cup heavy cream
1/2 cup stone-ground white corn grits
1/2 cup grated Parmesan
1 lemon, juiced
1 tablespoon kosher salt
1 teaspoon cracked black pepper
3 tablespoons chopped chives

Steps:

Preheat a grill to high. Preheat the oven to 400 degrees F.
In a medium-sized bowl, mix together the cumin, coriander, paprika, cayenne, salt, pepper, to taste, lemon juice, lemon zest, yogurt, garlic and ginger root until well incorporated. Add chicken and evenly cover with marinade. Cover with plastic wrap refrigerate for 1 to 2 hours.
Remove the chicken from the marinade and put on the grill. Cook for 6 to 7 minutes on each side, turning frequently. Baste with remaining marinade while cooking. Lower heat to low and cover with grill lid. Continue to cook until the chicken is cooked through, about 18 to 20 minutes. Put the grits on a serving platter. Remove the chicken from the grill and serve on top of the grits.
In a heavy-bottomed large saucepan over medium-high heat, add the butter. Add onion and garlic and cook until softened, about 1 to 2 minutes. Stir in the milk and cream and bring to a boil. Whisk in the grits, then lower the heat and simmer, stirring frequently, until thick and tender, about 35 to 40 minutes. Add the Parmesan, lemon juice, salt, pepper and chives. Stir well. Keep warm until ready to use.