Best Big Johns Stampede Chicken Recipes

Big John's Stampede Chicken image

Provided by Big John

Categories Chicken

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 14

6 whole chicken breasts, boneless
1 whole onion, chopped
1 teaspoon thyme
1 teaspoon parsley
2 whole green bell peppers, seeded and chopped
1 whole red bell pepper, seeded and chopped
2 whole tomatoes, chopped
1/2 teaspoon rosemary
1 clove garlic, crushed
salt and black pepper
1/4 cup soy sauce
1/4 cup lime juice
1/4 cup oil
2 tablespoons sugar

Steps:

Put chicken in a shallow bowl and add onion, thyme, parsley, bell peppers, tomatoes, rosemary, garlic, salt and peppers, soy sauce and lime juice.
Let stand at least 2 hours, turning to coat.
Heat oil in a heavy skillet.
Add sugar and let it brown and bubble.
Add chicken and let it brown thoroughly, about 10 minutes, turning to brown evenly.
Add marinade and cook on low heat, covered, until tender: about 45 minutes.

Big John's Southern Fried Chicken image

Provided by Big John

Categories Chicken

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 whole frying chicken, cut up
4 cups water
1 tablespoon sea salt
1/3 teaspoon msg
1/2 teaspoon cayenne pepper, crushed
1 whole egg, beaten
1 cup milk
2 cups flour, all-purpose
2 teaspoons onion powder
2 chicken broth, packets,dry
2 teaspoons fines herbs, ground
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon black pepper, ground
1 teaspoon msg

Steps:

Clean chicken pieces being sure to remove any extra fat and skin.
Combine marinade ingredients in large bowl.
Place chicken pieces in bowl, cover with plastic wrap and let stand for a minimum of 1 hour.
Heat deep fryer to 350 degrees F.
Combine milk with beaten egg in med.
bowl.
Combine remaining dry ingredients in another bowl and mix well.
Dry marinated chicken on paper towel.
Take pieces one at a time and coat with flour mixture, milk mixture and flour mixture again.
Place coated chicken pieces on a plate and let stand for 10 minutes.
Fry pieces in deep fryer and cook until golden brown (approx. 15 min.) be sure to turn chicken in order to cook evenly on all sides.
Remove from deep fryer and allow to drain for several minutes prior to serving.

Big John's Oyster Motoyaki image

Provided by Big John

Categories Japanese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 oysters (large & alive)
1 cup japanese mayonnaise (Kewpie brand)
1/4 cup fresh mushrooms, finely chopped
1/4 cup green onion, finely chopped
1 tablespoon red miso
1 teaspoon butter
1 teaspoon ground pepper
1 teaspoon cayenne pepper (optional. I love heat)
1 lemon, cut into 6 wedges
3 teaspoons fish roe (Masago or Capelin eggs)

Steps:

Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
Whisk the mayonnaise, miso paste and peppers together. Set aside.
Lightly saute the mushrooms and onion in butter to remove some of the water.
Heat oven to 400°F.
Spread a thin layer of mayo mixture on the bottom of each shell.
Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.