Best Rustic Canyon Family Meal Fried Chicken Recipes

Rustic Canyon Family Meal Fried Chicken image

Provided by Jeremy Fox

Yield 4-6 servings

Number Of Ingredients 10

1 cup mirin (sweet Japanese rice wine)
1 cup soy sauce
1 cup unseasoned rice vinegar
1/2 cup chopped peeled ginger
1/2 cup garlic cloves (20-25), smashed, peeled
1 (3 1/2-4-pound) chicken, cut into 10 pieces
Vegetable oil (for frying; about 3 cups)
2 cups all-purpose flour
2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more

Steps:

Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2-12 hours.
Preheat oven to 350°F. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°F.
Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and 1/2 tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.
Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10-15 minutes. Season with salt.

Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter
Spinach "bed", recipe follows
1 bag pre-washed fresh spinach
3 tablespoons water
1 tablespoon butter
1 lemon, juiced
Salt and freshly ground black pepper

Steps:

Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.
Spinach "bed":
Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.