Chicken! ChickenChickenChicken! Despite the aspersions cast upon this king of poultry, I love chicken. I think that chicken started getting a bad rap when it became “healthy”. Boneless, skinless chicken breast eroded the reputation of what is a most delicious addition to any meal. I don’t care for breast meat, it is pretty tasteless and dry most of the time. Gimmie the dark meat every time, and don’t you dare remove the skin. The skin is what makes it superb.
So, I decided to cull the food blogs to find y’all some good ideas for using chicken in a different way than you might regularly consider. First off, the best way to serve chicken – FRIED!
First off, from [No Recipes] we have Karaage or Japanese Fried Chicken. A soy, ginger & garlic marinade and cornstarch breading – how can you go wrong. I am especially intrigued by the mention that it is a commonly packed Bento (lunch box) item. I think this would make my little dude the envy of the entire preschool should I pack it for him.
From the always fabulous Chez Pim we score Thai-marinated fried chicken. I have never been to Thailand but this recipe with a garlic & cilantro marinade and rice flour for your dredge sounds like a good reason to book a flight. Or at least buy the slightly specialty pantry items to make it yourself.
Apparently the Asian type areas take their Fried Chicken as seriously as we do in the South because My Asian Kitchen rounds out the pack with Asian Ginger Marinated Fried Chicken. Again with the ginger and garlic – I really must try this, all of these people cannot be wrong. This recipe has an unusual aspect in that it uses self-rising flour. If you do not have any of the stuff you can make your own by combining 1 cup all-purpose flour, 1 1/4 t baking powder, and 1/8 t salt.
For some people, the fried is not their friend, and I am here to give you some love too. Don’t you worry.
I love witty blog names and Ezra Pound Cake cracks me up every time. They have provided us with an insanely tasty sounding Hawiian Chicken. With a lot of the Asian flavors included above it might just allow you to not miss the fried (tho I doubt it). Thoughtfully they have provided optional cooking directions for those of us who are grilling impaired. I don’t know what it is, but grills and I just don’t get along.
Getting even more exotic (at least for me) Life’s Ambrosia gets all slow cookey on us with their Braised Indian Coconut Chicken. There is an awfully long marinade here – but hey it isn’t like you are actually doing anything when the chicken is marinading. And then, when your guests arrive and rave about how good the chicken is you can sigh and say “I am so glad you liked it, I was concerned that 10 hours for a dish might not be worth the time.” Then they will feel all guilty about the cheap a$$ bottle of wine they brought and next time you go to their house they will feed you steak.
Not that there is anything wrong with chicken. As I believe I mentioned, I love chicken. Y’all let me know how these dishes work out for y’all. My problem is deciding which one to make first.