Best Ryans Chicken Recipes

Ryan's Chicken image

Provided by KissKiss

Time 15m

Yield 4 cutlets, 3-4 serving(s)

Number Of Ingredients 6

4 chicken cutlets, pounded to 1/4 inch thickness
salt and pepper
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 eggs
1 -1 1/2 cup seasoned breadcrumbs

Steps:

Lightly season the chicken cutlets on both sides with salt and pepper.
In a low bowl, beat eggs to make an egg wash. Place your seasoned breadcrumbs in a second low bowl.
In a non-stick skillet with lid, melt butter and olive oil over high heat.
Dunk chicken pieces in egg wash, then breadcrumbs, making sure the pieces are evenly and thoroughly coated with crumbs.
Add chicken to hot butter/oil and cook until bottom is nicely browned (3-4 minutes). Turn down heat to medium-low and flip chicken over. Cover with lid, and cook until bottom of chicken is nicely browned (3-4 minutes).
Serve immediately.

Nutrition Facts : Calories 338.6, Fat 21.9, SaturatedFat 7.6, Cholesterol 161.3, Sodium 364.9, Carbohydrate 26.2, Fiber 1.6, Sugar 2.5, Protein 9.1

Pastor Ryan's Herb-Roasted Whole Chicken image

Provided by Greeny4444

Time 1h25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 broiler-fryer chicken (3-4 lbs.)
aromatic bitters (something to stuff inside the chicken -- onion, lemon, garlic, etc.)
2 -3 tablespoons canola oil (I use olive oil)
1 tablespoon salt (kosher is best)
1 teaspoon pepper
1 -2 tablespoon fresh herb, chopped (such as sage, rosemary, thyme)

Steps:

Preheat your oven to 450 degrees while you pick the herbs from their stems. Chop the herbs and add them, along with the salt and pepper, to the canola oil; stir.
Before applying the herb mixture to the outside of the chicken, take out the bag of giblets and discard them (if there is one), and fill the cavity of the bird with the aromatics. You won't be eating these items, so you can just give them a rough chop / slice / mash.
Stuff the aromatics into the nether regions of the chicken. No need to tie the bird, but if the legs are sticking out far (which can cause them to overly-brown), you can put a slice in the skin, and stick the leg into that.
It's important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to ensure a nice crust on your chicken once it's finished.
Rub the chicken down with your canola-herb-salt-pepper mix.
Slide your herb-coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
The chicken is done when juices between the breast and leg run clear, and an instant-read thermometer inserted deep into the thigh reads 155 degrees F (I found 1 hour and 5 minutes at 450 degrees F worked perfectly for me in my conventional oven).
Once the chickens have roasted, take them out and let them rest for 10-15 minutes before carving.
Serve over pasta, or with any sides.

Nutrition Facts : Calories 743.6, Fat 55.5, SaturatedFat 13.9, Cholesterol 230, Sodium 2540.4, Carbohydrate 0.5, Fiber 0.2, Protein 57.1