Best Moira Hodgsons Fried Chicken Recipes

BROILED CHICKEN WITH LEMON AND THYME

Steps:

• Wipe the chicken pieces dry with paper towels. Combine the juice of the lemons, the garlic and olive oil and pour it over the chicken pieces. Turn so that they are coated with the mixture, sprinkle with thyme and marinate for one to two hours.
• Preheat coals or broiler.
• Sprinkle the chicken with salt and pepper and broil for about 30 minutes, or until cooked, turning once. Baste with any remaining marinade juices.

FRIED CHICKEN SALAD

Steps:

• Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
• Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
• Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
• When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.

SPICY FRIED CHICKEN SALAD

Steps:

• Marinate the chicken in a mixture of the lemon juice and pepper for a couple of hours.
• Season the chicken pieces with salt and dredge them lightly with flour. Heat the vegetable shortening until smoking. Fry the chicken pieces until golden brown and drain on paper towels.
• Meanwhile combine the mayonnaise with the chili and scallions. Season to taste with salt and pepper.
• When the chicken is cool enough to handle, cut in slices and coat it with the mayonnaise. Correct seasoning.

FETTUCCINE WITH SAUSAGE AND FRIED SAGE

Steps:

• Bring four quarts of water to a boil for the fettuccine.
• Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
• Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
• Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
• Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

GRILLED CHICKEN BREASTS WITH SALSA AND FRIED CAPERS

Steps:

• Wipe the chicken pieces dry with paper towels. Combine two tablespoons olive oil with the garlic, lemon juice and rosemary. Mix well, spread over the chicken breasts and marinate them for 30 to 45 minutes.
• Meanwhile, preheat oven to 375 degrees. Oil a baking sheet and place the tomatoes on the sheet in one layer. Bake for 30 to 45 minutes or until they are browned and dried out (they will not look very attractive, but this does not matter).
• Rinse the capers under cold running water. Dry them well and dredge them with flour. Heat an inch of peanut oil until just below smoking (you can use a small saucepan) and deep fry the capers until they are golden brown. Drain them on paper towels.
• Chop the tomatoes and mix them with the parsley and ginger. Moisten with the remaining olive oil, season with salt and pepper and set aside.
• Preheat broiler or coals. Season the chicken breasts with salt and pepper and cook them for 10 to 12 minutes on each side or until they are done. Place them on a platter and top with the tomato-ginger mixture and sprinkle with the capers and parsley.

SKILLET-FRIED CHICKEN

Steps:

• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

SPICY STIR-FRY CHICKEN AND ASPARAGUS

Steps:

• Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
• In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
• Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
• Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

CHICKEN TARRAGON WITH CRèME FRAîCHE

Steps:

• Preheat oven to 375 degrees. In a fireproof pan, heat the butter, and brown the chicken lightly. Season with salt and pepper, add half the tarragon. Cover with foil and bake for 10 to 15 minutes or until chicken breasts are cooked.
• Remove from oven. Stir in the crème fraîche, heat through and sprinkle with remaining tarragon leaves.