Best Chicken And Seafood Trio In A Basket Recipes

Fajitas in a Grill Basket image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Kosher salt
One 1 1/2- to 2-pound skirt steak, sliced into 1-inch strips
3 tablespoons olive oil
3 bell peppers or poblano peppers, sliced into 1-inch strips
1 yellow onion, sliced into rounds
2 chicken breasts (6 to 8 ounces each), sliced into 1-inch strips
Ten to twelve 8-inch flour tortillas
Serving suggestions: sour cream, shredded Cheddar, salsa, hot sauce, cilantro, sliced avocado, lime wedges

Steps:

Prepare a grill for medium-high heat.
Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
Divide the meats and vegetables among the tortillas. Serve with desired toppings.

Fried Chicken in a Basket image

Provided by Alex Guarnaschelli

Time 12h50m

Yield 4 servings

Number Of Ingredients 13

2 cups buttermilk
1 cup sour cream
1/4 cup Dijon mustard
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 gallon canola oil, for deep-frying
1 whole chicken, cut into 10 pieces, or 4 legs and 4 thighs
Kosher salt and freshly ground black pepper
2 1/2 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoon dry mustard powder
2 teaspoons garlic powder

Steps:

Make the marinade by combining the buttermilk, sour cream, Dijon mustard, salt and freshly ground black pepper in a large bowl. Mix well with a whisk. Season the chicken pieces with salt and pepper and place in the marinade. Stir everything together so the chicken is coated evenly, cover, and set aside in the fridge to marinate for 12 hours.
Fill a heavy-based pot (such a deep cast iron skillet) with canola oil and set over medium-high heat. Using a thermometer, heat the oil until 375 degrees F. Preheat the oven to 350 degrees F.
Prepare the coating by adding the all-purpose flour, salt, paprika, mustard powder, and garlic powder together in a large bowl. Mix with a whisk. Take the chicken pieces out of the marinade and dredge lightly in the seasoned flour, 1 at a time. Set the coated pieces on a wire rack over a tray as you work.
Add the chicken, 3 to 4 pieces at a time, to the hot oil, skin-side down. Cook until golden brown, 5 to 7 minutes. Increase the heat on the oil if you need to as the chicken will bring the temperature of the oil down. Remove the chicken from the pot with a wire strainer and set over a clean rack over a tray. Season with salt while still hot. Continue to cook in batches, allowing the oil to heat up again before adding the chicken to the pot each time.
Place the chicken into the oven and cook for another 8 to 10 minutes until cooked through. Allow the chicken to rest for 5 minutes before serving. Pile high in a basket for a fun presentation.