Best Michigan Chicken Recipes

MICHIGAN CHICKEN SALAD

Steps:

• Combine the chicken, celery, onion, and cherries in a bowl. Whisk together the mayonnaise, mustard, and poultry seasoning in a separate bowl; pour over the chicken mixture and toss to combine. Season with pepper. Chill at least 30 minutes before serving.

MICHIGAN CHICKEN

Steps:

• 1. Preheat oven to 350. Wash chicken and cut into pieces and place in baking dish. In a small saucepan melt butter and add other ingredients. Baste chicken and put in oven for one hour. Remove from oven and drain on paper towel. A very tasty gravy can be made from the pan juices.

FRIED CHICKEN WITH VIRTUE CIDER MICHIGAN HONEY BUTTER

Steps:

• To brine the chicken, begin by combining 3/4 C kosher salt, 1/2 C sugar, 1/4 tsp red pepper flakes, and the lemon peel in a large pot and heat just until sugar dissolves, stirring occasionally
• Cut the chicken breast pieces in half so they're roughly the same size as the thighs; place chicken pieces in brine for 12-24 hours
• When ready to fry, remove chicken from brine and dry with paper towels
• For the dredge, mix flours, spices, 3 tsp kosher salt, and baking powder well
• To begin breading the chicken, divide dredge into two deep containers
• Pour buttermilk into a third container. Add paprika and salt
• Batter chicken pieces one at a time by dipping first in the flour mixture, then buttermilk
• Drip slightly, then coat in second dredge container (don't let it get too thick!)
• Rest on a plate while battering the rest of the chicken. Heat oil to 340 degrees F
• Fry the chicken in batches making sure the oil is at a constant 315-320 degrees F
• Place on a wire rack over a cookie sheet or paper towels to cool. Dust with paprika and salt
• To make the Virtue Cider Michigan Honey Butter, whip all ingredients together until aerated and fluffy. Serve room temperature with hot chicken

VIRTUE CIDER MICHIGAN APPLE AND SAGE ROASTED CHICKEN

Steps:

• Preheat oven to 450 degrees F
• Combine butter and sage in a small saucepan over medium heat until butter is melted
• Rinse the chicken and remove giblets, trim excess fat and dry completely
• Place chicken in roasting pan, season with salt and pepper; brush all over with melted sage butter (including cavity)
• Stuff cavity with apple, smashed garlic, onion and celery. Tie chicken with twine to close the cavity
• Add 1 can of Virtue Cider Michigan Apple to the base of the roasting pan and place in oven
• Roast for 1 hour, basting with butter, natural juices and cider every 15 minutes
• Remove the chicken from oven after reaching 160 degrees F, rest in the pan for 7-10 minutes, gently covered with aluminum foil

MICHIGAN CHICKEN CHERRY BURGER RECIPE - (5/5)

Steps:

• 1. Mix together eggs and yogurt. 2. Add egg mixture to ground chicken and mix evenly. 3. Mix all dried ingredients together and fold into chicken mixture. 4. Portion Michigan Chicken Cherry mixture into 8oz. patties about 1" thick. 5. Lightly coat burgers with non-stick vegetable spray. sauté' burgers in pan until golden brown on both sides. 6. Place browned burgers on parchment lined sheet tray and glaze top of each burger with 1-2 tablespoons of Cherry Vinaigrette. 7. Bake at 350* degrees for 10-15 minutes. Serve on toasted buns or on a bed of fresh greens.

ALMOND BONELESS CHICKEN - MICHIGAN STYLE!

Steps:

• Prepare Chicken and batter
• To butterfly chicken breasts, place each breast on a cutting board smooth side down. Remove tender and save for another use. Turn breast over and with the edge of a knife parallel to the cutting board, slice breast in half widthwise almost to the outer edge. keep edge intact and open breast along the fold. Breasts should be fairly uniform in thickness to promote even cooking. Sprinkle with salt and pepper and set aside.
• In a large bowl, whisk together egg, water, oil & milk. Stir in baking soda, baking powder, corn starch and flour until incorporated.
• Make Gravy
• Heat oil in a wok or large skillet over medium-high heat. Add celery and stir fry 2-3 minutes
• Add mushrooms, water chestnuts and bamboo shoots and stir fry 3-5 minutes.
• Add chicken broth, soy sauce, oyster sauce, salt and sugar. Bring to a medium boil, cook about 7 minutes and stir in cornstarch water mixture. Reduce heat to low and simmer, stirring often, until sauce is thickened to gravy consistency (about 5 minutes).
• Keep warm over very low heat.
• Fry Chicken
• Heat oil in a deep fryer or wok to 350 F
• Dip Chicken pieces in batter, letting excess batter drip off.
• Fry breasts, one or two at a time to avoid crowding, until golden brown, 5-7 minutes.
• Remove from oil and drain on paper towels.
• Using a chef's knife or cleaver, cut chicken width[wise into slices about 1/2 inch wide.
• Assemble and serve:
• Arrange lettuce on a platter and top with chicken pieces.
• Spoon gravy on top of chicken.
• Sprinkle with green onions and almonds.
• Serve with steamed rice.