Mexican Chicken and Rice Casserole

On the menu tonight, Mexican Chicken and Rice Casserole!

This is a dish that will feed a crowd of people very inexpensively. The great thing is that you probably have most of the ingredients in your pantry and refrigerator.

Chicken and rice is a classic, but I wanted to spice things up a little. So I added poblano and jalapeno peppers, along with cumin and cayenne pepper. I mixed in some grated cheese (cheddar, monterey jack, and colby) and then topped it with some more grated cheese when it went in to the oven.

If you want to try a new spin on Chicken and Rice, try this Mexican Chicken and Rice Casserole!

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Mexican Chicken and Rice Casserole

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Mexican Chicken and Rice Casserole

Ingredients

4 cups long grain rice
1 rotisserie chicken, deboned and chopped
6-8 cups chicken stock
1 28 oz can whole tomatoes
1 10 oz can diced tomatoes and green chiles (Like Rotel)
1 poblano pepper, de-seeded and finely chopped
1-2 jalapeno peppers, de-seeded and finely chopped
1 onion, diced
4-6 cloves of garlic, minced
1 tsp cumin
1 tsp Kosher salt
1 tsp black pepper
1/2 tsp turmeric
1/4-1/2 tsp cayenne pepper
1 1/2 cups grated cheese - Cheddar, Montery Jack, and Colby (Mexican blend in most stores, Pepperjack would also be great)
Fresh cilantro, chopped

Instructions

Pre-heat oven to 375 degrees

In a large dutch oven, over medium-high heat, add 2 Tbsp butter or olive oil

Add the chopped poblano, jalapeno, onion, and garlic, cook about 4 minutes

Add the rice, whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne pepper, and tumeric, cook another 2-3 minutes

Add the chicken stock and bring the mixture to a boil, then reduce to simmer

Cover and let simmer 12-15 minutes, the rice won't be quite done yet

Mix in about the rotisserie chicken and a 1/2 cup of the grated cheese, then top with the rest of the grated cheese

Bake for another 15-20 minutes, uncovered

Garnish with the chopped cilantro

November 11, 2023 By Patrick Dulmage

Chicken

Southern Buttermilk Fried Chicken with Mashed Potatoes

On the menu tonight – Southern Buttermilk Fried Chicken!

I was craving fried chicken, so I decided to make my own. To make sure you end up with a juicy and flavorful piece of chicken, you need to start with a marinade or brine. I soaked the chicken in buttermilk with hot sauce overnight. If you want it quicker, soak the chicken in buttermilk at least 4 hrs.

The next step is the coating. You don’t want that delicious flour mixture to come off on the first bite, you want it with every bite. The trick is dredge the chicken in the seasoned flour mixture and then let it set in the fridge for about 20-30 minutes. THEN you can do the egg dunk, re-dredge, and I like to let it set again.

The thing to be careful of is making sure the chicken is fully cooked. If the oil is too hot, the coating is going to burned and the chicken won’t fully cook. If the oil is too cool, you’ll end up with greasy, uncooked chicken. 350 degrees is where you want to keep the temperature of the oil. To make sure the chicken is completely cooked, you can put the bigger pieces of chicken in the oven for another 15-20 minutes to make sure they are fully cooked.

Serve with some homemade coleslaw and mashed potatoes with gravy.

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Southern Buttermilk Fried Chicken

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Southern Buttermilk Fried Chicken

Ingredients

3-4 lbs chicken pieces
1 tsp baking powder
3 cups flour
2/3 cup corn starch
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp paprika (hot or sweet)
1 Tbsp thyme
2 tsp black pepper
2 tsp cayenne pepper
2 cups buttermilk
1/2 cup hot sauce (Frank's is a favorite)
2 large eggs, beaten
8 cups peanut oil for frying

Instructions

Put the chicken pieces in a gallon sized ziplock bag along with the buttermilk and hot sauce

Massage/mix the chicken, buttermilk, hot sauce to make sure the chicken is soaking. (use two bags if necessary)

Marinate the chicken overnight (4 hrs minimum) in the refrigerator

When ready to cook -

Mix 4 teaspoons salt, black pepper, thyme, flour, cornstarch, cayenne pepper, black pepper, salt, and baking powder in a bowl and stir to combine. I like to put the seasoned flour in a baking dish to give me room to dredge the chicken

Take the chicken pieces from the bag, one a time, let the excess buttermilk mixture drain off and then dredge in the seasoned flour mixture

Place the seasoned chicken on a wire rack set in a rimmed baking sheet and repeat until all the chicken has its first coat of dredge.

Put in the refrigerator at least 15-20 minutes to let the chicken set up with the dredge.

In the meantime, mix together some of the buttermilk/hot sauce mixture with the eggs in a med-large bowl

Dunk the chicken in the egg mixture and back in to the seasoned flour, thoroughly coat, getting the mixture in to every crevice and put back on the wire rack

Repeat until all the chicken is coated

Refrigerate again for at least 20-30 minutes

When ready to fry

Heat the peanut oil in a cast iron Dutch oven or similar heavy pot

Clip your deep-fry thermometer in so you can monitor the oil temperature

Pre-heat your oven to 350 degrees

When the oil gets to 325-350 you can start adding the chicken

Don't add more than 2-3 pieces at a time as the oil temperature will drop and be harder to regulate. Try to maintain 325-350 degrees

Cook until deep golden brown (about 8 minutes for the wings, 10 minutes for the legs, 12 minutes for thighs and 15-18 minutes for the breasts. All these times are assuming bone-in pieces)

As the chicken is finished cooking in the oil, place on a clean wire rack.

Unless you are absolutely sure it is cooked through (test with a thermometer), put in the oven for another 10-20 minutes for the bigger pieces.

Serve with your choice of sides, but you can't go wrong with cole slaw and mashed potatoes.

October 15, 2023 By Patrick Dulmage

Chicken/ Soup

Homemade Chicken Soup with Matzo Balls

On the menu tonight – Homemade Chicken Soup with Matzo Balls!

Who doesn’t love a bowl of hot chicken soup? In this version, it takes some time because I made the stock from scratch and then the soup. It takes some time but in the end it is SO GOOD!

When it’s getting cold outside, fire up the stove and make a big batch of homemade chicken soup!

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Homemade Chicken Soup with Matzo Balls

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Homemade Chicken Soup with Matzo Balls

Ingredients

Chicken Stock:
Bones from 1-2 chickens (when I get a rotisserie chicken, roast a chicken, I always save the bones in the freezer)
1-2 onions, quartered
1-2 carrots, quartered
2-3 Tbsp chicken powder / chicken bouillon
2-3 Tbsp dry dill
2-3 Tbsp parsley
2-3 garlic cloves, smashed
8-10 whole peppercorns
Enough water to cover the bones
Soup:
2 quarts of chicken stock
2-3 lb cooked shredded chicken (you could use chicken you used to make the stock, rotisserie, leftovers)
1 carrot, diced
1/2-1 small onion, finely diced
1-2 stalks celery, diced
4-6 sprigs dill, finely chopped
2-4 sprigs parsley, finely chopped
Matzo Balls:
1 1/4 cup matzo meal
2 1/2 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp granulated garlic
5 large eggs, 2 whole, 3 separated
1/4 cup melted chicken schmaltz or vegetable oil
1/4 cup minced onion
1/2 tsp dill, dry or finely chopped fresh

Instructions

Chicken Stock:

Pre-heat the oven (YES, the oven) to 350 degrees

Add the chicken bones, onion, and carrot to a large sheet pan

Roast for an hour

Transfer the ingredients from the sheet pan to a large stock pot (I used a 12 quart pot) along with the rest of the ingredients

Bring to a boil, then reduce to a low simmer (lowest setting on your stove)

After about 30 minutes, skim any scum from the top with a spoon and repeat every 10-15 minutes for the first hour

In the second hour, check on the half hour for any add'l scum

Let it continue to simmer for at least 4 hrs, 6-8 hours is even better. (add some hot water if the bones aren't submerged)

Strain the stock to another pot, let cool, and put in the fridge overnight

Carefully scrape the schmaltz (chicken fat) from the top (consider saving this, it's a DELICIOUS fat to cook with)

Transfer to containers and put in the fridge or freezer. But for this recipe, put the pot back on the stove and bring to a simmer

Soup:

Bring the chicken stock to a simmer, add the vegetables, and herbs

Start making the matzo balls, see below

Simmer about 30 minutes

Add the matzo balls to the soup

Simmer an additional 25-30 minutes depending on the size of the matzo balls you made (make sure they are cooked through)

Add the shredded chicken and simmer another 3-5 minutes

Serve and enjoy!

Matzo Balls:

In a large bowl, combine the matzo meal, salt, baking powder, baking soda, and granulated garlic

In another bowl, whisk the 2 whole eggs and 3 egg yolks along with the chicken fat, onion, and dill

In yet another bowl, whisk the 3 egg whites with an electric mixer until you get stiff peaks

Stir the chicken fat mixture in with the dry ingredients, mix to combine

Gently fold in the egg whites thoroughly - no streaks

Cover the mixture with plastic wrap and refrigerate at least 20 minutes (you can make these ahead of time)

Prepare a baking sheet with non-stick cooking spray

Remove the matzo ball mix from the refrigerator

Using an small scooper, scoop out enough mixture for about a 1" ball (they puff up, so be careful how big you make them)

Repeat the scooping process until you have used all the mixture

October 14, 2023 By Patrick Dulmage

Chicken

Deviled Chicken

On the menu tonight, Deviled Chicken!

I was intrigued when I first read the title of this recipe. I kept thinking deviled eggs and there are some similarities, but it’s definitely its own thing. As you can imagine, with deviled in the name, it has some spice to it. Funny enough, I’ve made plenty of deviled eggs, but they don’t really have any heat to them. Maybe I’ve been doing it wrong all these years.

SO, the similarities with the deviled eggs include the Dijon mustard and paprika and those are the things I love about this dish. The chicken is marinated in a Dijon mustard mixture, a spicy mixture, coated with seasoned breadcrumbs (also with some spice) and Parmesan cheese, and then baked.

The next time you are making a chicken dish and want something a little different than your usual – try Deviled Chicken!

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Deviled Chicken

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Deviled Chicken

Ingredients

2.5 - 3 lbs Chicken thighs (bone-in, no skin)
1 cup Dijon mustard
2 Tbsp butter
2-3 garlic cloves, minced
1/4 cup chives, chopped
1/2 - 1 tsp cayenne pepper (make as hot or mild as you choose, 1/2 tsp cayenne wasn't very spicy at all to me)
1 1/2 cups panko
3/4 cup grated Parmesan cheese
2 tsp paprika
Kosher salt and pepper to taste

Instructions

Pre-heat oven to 375 degrees

Add the butter and minced garlic to a large microwave-safe bowl and heat for about a minute

When the butter is completely melted, stir in the Dijon mustard and cayenne pepper

Coat the chicken with the Dijon mixture and set aside (let it marinade in this mixture up to 24 hrs if you want to make ahead)

In a baking dish, combine the Panko, finely grated Parmesan cheese, paprika, and chives, mix to combine

Roll the chicken pieces in the Panko mixture, fully coat and place on a baking sheet

Bake the chicken for about 50-60 minutes (internal temp should be about 160-165 degrees and the breading should be slightly browned)

Serve with the side(s) of your choice

Notes

You can make this as spicy or mild as you choose

October 8, 2023 By Patrick Dulmage

Chicken

Chicken Thighs with White Wine Butter Sauce

I’m always looking for a new way to use chicken thighs. I came across a recipe where the chicken thighs were done in a cast iron skillet and then served with a white wine butter sauce. It sounded fantastic and it IS!

I don’t usually take the time to make a sauce, but I’m SO glad took the time on this dish. The lemony, buttery sauce makes the dish so rich, but not heavy. The lemon zest and juice give it a nice bright flavor. By the way, this sauce would go FANTASTIC on fish.

The next time you make chicken thighs, I HIGHLY encourage you to try my Chicken Thighs with White Wine Butter Sauce.

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Chicken Thighs with White Wine Butter Sauce

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By Patrick Dulmage – Serves: 4

Chicken Thighs with White Wine Butter Sauce

Ingredients

4-8 Chicken Thighs (preferably bone-in and skin-on)
Kosher Salt
Freshly Ground Black Pepper
1/3 Cup champagne vinegar
1/3 Cup dry white wine
2 shallots, finely chopped
1/2 lemon, zested and juiced (get the lemon zest before slicing the lemon in half)
2-3 bay leaves
1/2 cup heavy cream
1/2 pound (two sticks) butter, cubed
1/4 cup chopped chives

Instructions

Preheat the oven to 450 degrees.

Pat the chicken dry, season with salt and pepper

Heat a cast-iron skillet over medium-high heat

Add the chicken thighs, skin-side down (don't over crowd the pan, work in batches if you need to)

Cook until the skin is golden brown, about 12 minutes

Turn off the heat

Carefully wipe out the fat from the pan, leaving about a tablespoon

Transfer the skillet to the oven for about 10 minutes

Take the skillet out, flip the chicken, and return to the oven for another 8-10 minutes

Make sure the chicken is fully cooked with a thermometer

In a sauce pan, add the vinegar, wine, shallots, lemon zest, lemon juice, and bay leaves

Bring to a simmer over medium heat and reduce to a wet paste

Add the heavy cream and reduce by half

Reduce the heat and remove the bay leaves

Add a few chunks of butter and whisk until melted

Continue adding butter and whisking until it is all incorporated

The sauce should be creamy at this point

Be careful not to let the sauce get too hot or it will break

Season the sauce with salt and pepper and taste

Serve either in the cast iron skillet or plated - either way, sauce on the bottom, then chicken, sprinkle with chives

May 7, 2023 By patrickdulmage

Chicken

Chicken Tikka Masala Over Basmati Rice

If I have Indian food, this is usually my go-to. I LOVE chicken tikka masala. This is the first time I’ve made it, not counting the times I’ve used a jarred tikka masala sauce.

Admittedly, this isn’t the easiest dish to make. It takes time to make the marinade and then the time to actually let the meat marinate. Then, you need to make the sauce. IT IS WORTH IT!

I hope the next time you are craving some Indian food or just want to try something new, I hope you’ll make my version of Chicken Tikka Masala.

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Chicken Tikka Masala Over Basmati Rice

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Indian

By Patrick Dulmage – Serves: 8

Chicken Tikka Masala Over Basmati Rice

Ingredients

Marinade:
1 1/4 cup Greek Yogurt
1 Tbsp grated ginger
4 tsp Kosher salt
1 tsp garam masala
1 tsp freshly ground black pepper
1/2 - tsp tumeric
4 cloves garlic, grated or finely chopped
2 1/2 - 3 lbs Chicken Thighs, boneless and skinless
Sauce:
4 Tbsp ghee
1 Vidalia onion, sliced
2 Serrano chilies (seeded and stemmed if you want it slightly more mild)
Kosher salt, about a teaspoon
1 tsp ginger, freshly grated
4 cloves garlic, finely chopped
2 tsp dried fenugreek leaves
2 tsp garam masala
1 tsp Kashmiri red chili powder
1 tsp Hungarian paparika
One 28 oz can whole peeled tomatoes
1/4 cup heavy cream
Chopped cilantro for garnish
1-2 cups cooked Basmati Rice (I won't judge if you use the packaged microwave rice)
Naan for serving

Instructions

For the Marinade:

Whisk the yogurt, ginger, salt, red chili powder, garam masala, pepper, turmeric, and garlic in a large bowl.

Add the chicken and mix to fully coat all the chicken

Squeeze out the air and seal in a large freezer bag

Refrigerate for at least 4 hours, overnight is best.

For the Sauce:

Add the ghee to a large Dutch oven over medium heat

Add the onions, Serrano, salt

Cook until the onions begin to caramelize

Move the onions to one side, making room to add the fenugreek, garam masala, chili powder, and paparika

Stir the spices for about a minute, until fragrant

Add the tomatoes, break them up as needed and bring to a boil

Reduce the heat to a simmer and cook until reduced by half (you'll want to stir occassionally) - about 30 minutes

Turn off the heat

Let the sauce cool for 5-10 minutes then transfer to a blender. (don't fill the blender more than half way)

Remove the center cap of the blender, cover the lid with a clean dish towel, and pulse until smooth

Add 1/4 cup heavy cream and puree until creamy

Pour back into the pot and bring to a simmer

Taste and season with salt and pepper as needed

Pre-heat your broiler to high

Arrange the chicken on a foil-lined baking sheet

Broil until the chicken starts to brown, about 5-7 min per side (it won't be fully cooked at this point)

Remove from the broiler and let cool

Cut the chicken into bite-sized pieces

Add the chicken to the simmering sauce and cook until until the chicken finishes cooking, about 10-12 minutes

Serve over rice and garnish with the cilantro

Serve the naan on the side and enjoy!

Notes

My instructions say to marinade the chicken, broil, cut in to pieces, and put in the sauce to simmer. An alternate method would be skip the marinade completely. Cut the chicken in bite sized pieces, season with salt, pepper and the seasonings used in the marinade, and sear the chicken in a pan. Set it aside and make the sauce. I use this method when I hadn't planned ahead and marinated the chicken overnight.

May 5, 2023 By patrickdulmage

Casserole/ Chicken

Classic Chicken Pot Pie

On the menu tonight, Chicken Pot Pie!

This is, hands down, my best version of Chicken Pot Pie. Many versions I’ve see and eaten use only chicken breast. My version uses a combination of chicken breast and thighs. I also took a big shortcut by using rotisserie chicken. As soon as I got it home, I took the chicken off the bone and then cubed it. I took another shortcut with the crust, I used the prepared version in the refrigerator aisle. Taking these two shortcuts makes the dish come together MUCH quicker. Quicker means you are more likely to make it.

There are quite a few spices, not too much though, in this version and I think they are what makes it so darn tasty. I hope the next time you are trying to figure out what to make for dinner, that you try this version of Chicken Pot Pie.

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Classic Chicken Pot Pie

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By Patrick Dulmage – Serves: 12

Prep Time: 20 minutes – Cooking Time: 25-30 minutes – Total Time: 50 minutes

Classic Chicken Pot Pie

Ingredients

1 lb cooked chicken, breast and thighs (rotisserie chicken is perfect)
1 cup diced Vidalia onion
1 cup diced celery
1 cup diced carrot
1/2 stick butter (I used salted butter)
2 cloves garlic, crushed
1 cup chicken broth
1 - 1 1/2 cups half-and-half
1/2 teaspoon Kosher salt
1 tsp sage
1/2 tsp freshly ground pepper
1/4 tsp grounds allspice
1/8 tsp ground nutmeg
1/4 tsp dry mustard
1/4 tsp cayenne pepper
1/4-1/2 cup peas (optional)
Store-bought pie crust
1 egg beaten, and 2-3 Tbsp water

Instructions

Pre-heat the oven to 425 degrees

Pre-heat pot over medium high heat

Add the butter, onion, celery, and carrot to a heavy pot and cook until soft - about 5 minutes

Add the garlic, cook an additional 2 minutes

Stir in the flour and cook until it thickens

Reduce the heat to low, add the broth, half-and-half, the spices - cook until thickened (if it gets too thick, add some chicken broth), cut the heat

Add the chicken and the peas (if using them), stir to combine

Add the mixture to the baking dish. Pie tin, 9x9 baking dish, or ramekins - your choice

Roll out the pie crust, top the mixture, and trim the crust to fit

Brush the crust with the egg wash and bake for 25-30 minutes or until pie crust is golden brown

When done, remove from the oven and let rest about 5 minutes before serving

Notes

Puff pastry would be fantastic instead of pie crust

January 22, 2023 By patrickdulmage

Chicken/ Soup

Coconut Curry Chicken Soup

On the Menu Tonight – Coconut Curry Chicken Soup!

Today was definitely a soup kind of day, cloudy, chilly, and gloomy. To warm up, I decided to make this Thai inspired chicken soup. I made a similar coconut chicken soup a while back, but it didn’t have curry in it. This soup has three types of curry, red, yellow, and green. It sounds like it would be spicy, but it wasn’t hot at all – despite the red pepper flakes I added. If you wanted to spice it up, you could add some jalapeno, and / or some Thai chilies.

While this soup was great as I made it, you could also serve it over rice or noodles. I hope the next time you want to make a pot of soup, you will try my Coconut Curry Chicken Soup!

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Coconut Curry Chicken Soup

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By Patrick Dulmage – Serves: 8-12

Coconut Curry Chicken Soup

Ingredients

2 Tbsp olive or vegetable oil
2 Tbsp unsalted butter
1 Red bell pepper, sliced in thin strips, then cut to 1 in lengths
1 Vidalia onion, diced
3-5 cloves of garlic, minced
3 Tbsp ginger, minced or sliced very thinly
8 ounces mushrooms, Cremini, Shitaki, or Button would be great
3 Tbsp green curry paste
3 Tbsp red curry paste
2 yellow curry bouillon cubes
8 cups chicken stock, low sodium
2 14 oz cans coconut milk
1 1/2 Tbsp Fish sauce
2 Tbsp brown sugar
1/4-1/2 tsp crushed red pepper flakes
3 cups cooked and shredded chicken (rotisserie chicken is great)
1/4 cup freshly squeezed lime juice
2 green onions, sliced
1/4 cup chopped cilantro
1 - 2 limes cut in to wedges for garnish
Kosher salt and Freshly ground pepper to taste (make sure to taste it before adding any salt)

Instructions

Prep the vegetables first to make sure you can drop things in quickly.

In a large heavy pot, over medium heat, add the oil and butter

Add the onion and cook until translucent

Add the curry pastes and stir to combine

Add the red bell pepper, mushrooms, garlic, stir to combine

Cook about 5 minutes

Add the chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, and chicken

Stir to combine, cover and lower to a simmer for about 15-20 minutes.

When ready to serve, add the lime juice, green onions, fresh black pepper, and cilantro, give it one last stir

Taste and adjust seasoning as needed

Serve with lime wedges on the side

November 12, 2022 By patrickdulmage

Chicken

Oven “Fried” Chicken

On the menu tonight – Fried Chicken! It’s not really fried, it’s oven “fried” chicken.

I wanted fried chicken, but I didn’t want stand over a pan of hot oil at the end of the day. To get close to the same flavor, I prepared the chicken like I would have if I was going to fry it, but I baked it instead.

It came out really good! Since I used bread crumbs for the coating and didn’t actually fry it, the coating was a little on the dry side. I kind of expected that to happen as the chicken didn’t get a dunk in hot oil. The rest of the familiar flavors were there. I added some Tabasco to my egg wash to give it a little kick. I also used a BBQ rub in the breadcrumb mixture and that has a little bit if cayenne pepper. The end result was fantastic! There’s a little heat, but I wouldn’t even call it a medium heat.

What I love most about this meal is how quickly it came together. I put some flour seasoned with a little salt and pepper in one pan, a few whisked eggs with some Tabasco in another pan, and Italian bread crumbs with some onion powder, garlic powder, and BBQ rub in another pan. I prepped the chicken just as I would have if I were going to fry it, coating it in the flour, dipping in the egg mixture, then coating with the bread crumbs and setting aside. Setting the chicken aside for a bit to let that coating dry a little is key – don’t skip that step. If you like a thick crust, repeat the process.

Because you set the chicken aside to dry for a bit, it’s a great make-ahead meal. You can get the chicken prepped and coated, waiting in the fridge. When you’re ready to cook, pull it out to let it come to room temperature before putting it in the oil or oven.

When it comes out of the oven, let it rest a few minutes before serving. I made a mix of tenders and thighs. You can serve all of it on it’s own with dipping sauces and sides, or you could make your own chicken biscuits and sandwiches.

I hope you’ll try my Oven “Fried Chicken”!

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Oven Fried Chicken

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By Patrick Dulmage – Serves: 4

Prep Time: 30 minutes – Cooking Time: 35 minutes – Total Time: 65 minutes

Oven Fried Chicken

Ingredients

1.5 lbs chicken thighs (boneless and skinless)

2-3 eggs, whisked

1 cup AP flour

2ish cups of Italian bread crumbs (error on the side of too much bread crumbs. I'd rather use the leftover in something else or throw it away than not have enough to coat the chicken)

1 tsp Kosher salt

1 tsp freshly ground black pepper

2 tsp garlic powder

2 tsp onion powder

2 tsp BBQ rub (store bought or make your own)

Tabasco sauce - a few dashes

Instructions

1

Dry off the chicken

2

Get a pan/plate with the flour and season it with the Kosher salt and ground pepper

3

Get a pan/bowl with the whisked eggs and add a few dashes of Tabasco sauce

4

Get a pan/plate with the Italian bread crumbs, BBQ rub, garlic powder, and onion powder

5

Dredge the chicken in the flour, shake off the excess

6

Dredge the chicken in the egg mixture, let the excess drip off

7

Dredge the chicken in the bread crumb mixture

8

Set the coated chicken on a wired rack or plate

9

Repeat the process for the rest of the chicken

10

If you like a thicker crust on your chicken, repeat the coating process after the chicken has had a few minutes to dry a little

11

Put the coated chicken in the fridge for at least 20 minutes

12

Pre-heat the oven to 350 degrees

13

Put the chicken on a baking sheet and bake for about 35 minutes (Note that I used boneless chicken, if using bone-in chicken it will take longer)

14

When finished baking, let it rest for 5 minutes before serving

15

Notes

I prefer chicken thighs for fried chicken. Thigh meat is more flavorful and forgiving, it won't dry out as much as say a chicken breast. In this recipe, I used boneless and skinless because that's what was in my fridge. If you use bone-in and skinned chicken, you will want to add some time to the cook. I'd have added about 12-15 minutes to the cook time in the oven if I'd have used bone-in chicken thighs.

June 18, 2022 By patrickdulmage

Chicken/ PartyFood

Spicy Buffalo Chicken Enchiladas with Shredded Iceberg Lettuce

On the Menu tonight – Spicy Buffalo Chicken Enchiladas!

When I saw Katie Lee Biegel make this on The Kitchen, I had to add this one to my Superbowl menu instead of chicken wings. There is a lot of help from the store in this recipe too, which makes it a great dish to make anytime because it comes together so fast. By using a rotisserie chicken, you simply pull the meat off the bones and chop it to bite-sized pieces. Mix in the shredded Monterey Jack cheese with the chicken in a large mixing bowl. When the buffalo sauce is ready, mix a cup of that in as well.

With the buffalo chicken mixture ready, you are ready for assembly. When Katie made her version, she cut the enchiladas into pinwheels. I did about half of the enchiladas into pinwheels and the rest simply cut the enchiladas in half. The pinwheels are great for a party and the half-sized pieces are great for lunch or dinner. Once all the enchiladas are assembled, pour the rest of the buffalo sauce over them along with the rest of the shredded Monterey Jack cheese. Bake them and serve with the finely shredded iceberg lettuce along with crumbled blue cheese and either blue cheese or ranch dressing.

Now that you have the technique down, you can modify it to an endless variety of enchiladas. I hope you will try this version and let me know what you think.

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Spicy Buffalo Chicken Enchiladas

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By Katie Lee Biegel – Serves: 12

Spicy Buffalo Chicken Enchiladas

Ingredients

1 Rotisserie chicken, pulled from the bone and chopped
1 stick butter
1 lb grated Monterey Jack cheese
2 cups mild red enchilada sauce
3/4 cup hot sauce (Frank's Red Hot recommended)
8 10-inch flour tortillas
1/2 head iceberg lettuce, finely shredded
1/2 cup Ranch dressing
1/2 cup blue cheese crumbled

Instructions

Pre-heat oven to 350 degrees

Butter a 13x9 baking dish

Add the chicken and 2 1/2 cups of the shredded Monterey Jack cheese to a large mixing bowl

Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts

Remove from the heat

Transfer 1 cup of the sauce to the bowl with the chicken

Toss to fully coat

Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish

Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up (If you’d like, trim the round ends of the tortilla that are unfilled and reserve for another use)

Cut the rolled tortilla into 6 pinwheels

Place each pinwheel cut-side down in the baking dish

Repeat with the remaining tortillas and chicken mixture

Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top

Bake until the cheese is melted and bubbling, 15 to 20 minutes

Meanwhile, toss the lettuce with the ranch dressing in a large bowl

Sprinkle the blue cheese crumbles on top of the enchiladas

Serve immediately with the salad

February 26, 2022 By patrickdulmage

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