Best Unfried Chicken With Roasted Brussels Sprouts Recipe Epicuriouscom Recipes

OPRAH'S UNFRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees. Coat a baking sheet with three sprays of the vegetable oil. Put the chicken in a large bowl with the ice water. Put the yogurt in a medium bowl. Set both bowls aside. Toss all the breading ingredients into a large tightly-sealed plastic bag. Seal and shake well to mix. Remove two pieces of chicken from the ice water. Roll each piece in the yogurt. Put the chicken into the plastic bag reseal and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12 pieces are breaded. Spray the chicken lightly with the vegetable oil. Place the baking sheet on the bottom shelf of the oven and bake for 1 hour turning pieces every 20 minutes to allow for even browning. Serve hot or at room temperature. Recipe By : From: Bill Camarota

SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS

Steps:

• Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
• Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
• Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
• Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

BRUSSELS SPROUT AND CHICKEN STIR-FRY

Steps:

• In a bowl whisk together the egg white and 1 tablespoon of the cornstarch, add the chicken, and let the mixture stand for 10 minutes. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 minutes, or until they are just crisp-tender, drain them in a colander, and refresh them under cold water.
• Heat a wok over moderately high heat and in it heat the peanut oil until it is hot but not smoking. Add the chicken, drained, stir-fry it for 45 seconds to 1 minute, or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl. Heat the oil remaining in the wok until it is hot but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds. Add the bell pepper and stir-fry the mixture for 2 minutes. Add the scallions and the Brussels sprouts and stir-fry the mixture for 1 minute. In a small bowl whisk together the soy sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 teaspoon cornstarch, and the cold water, make a well in the center of the vegetables, and whisk the soy sauce mixture into the well. Bring the liquid to a boil, stir together the vegetable mixture to combine it well,and simmer it for 1 minute. Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or until the chicken is heated through.

UNFRIED CHICKEN WITH ROASTED BRUSSELS SPROUTS

Steps:

• Method
• To prepare the chicken: Preheat the oven to 400°F.
• In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
• In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed.
• Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
• Bake the chicken for 20 to 25 minutes or until just cooked through.
• Assembly
• Divide the chicken and brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
• To prepare the brussels sprouts: Preheat the oven to 400°F.
• Place brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.