Preheat oven to 425F Put chicken in shallow baking dish lined with foil.
Stir together the hoisin sauce, salt, pepper and the Chinese five-spice powder.
Brush the mixture over the chicken pieces.
Bake in upper third of oven until skin browned and chicken is cooked through, approx 30-40 minutes.
Place the chicken pieces in a medium pan, cover with cold water and bring to boil. Skim any scum from the surface.
Add the salt, pepper and five spice powder and simmer for 15 minutes or until the chicken is tender. Drain the chicken and pat it dry with paper towels.
Heat the oil in a deep pan; add the chicken pieces, about 3 at a time, and fry until golden and very crisp. Drain on paper towels.
Place the chicken on a serving plate, and sprinkle over the fish sauce, lime juice and chili.
Saute the chicken pieces in margarine until browned.
Sprinkle on seasoned salt.
Place in Pyrex dish.
Pour wine over chicken; sprinkle thyme over chicken.
Bake at 350\u00b0 for approximately 1 hour.
arge enough to hold the chicken pieces.
To make the rub
Chop carrots into 2 inch pieces. Place garlic in a 13
Mix together vinegar, soy sauce, onions, garlic and pepper. Add chicken and marinate overnight.
Remove chicken.
Combine mustard and ketchup; coat chicken pieces well.
Bake chicken, skin side down, for 30 minutes.
Turn chicken pieces over.
Mix together remaining mustard and ketchup, coating mix, milk and remaining marinade.
Pour over chicken pieces and bake an additional 45 minutes.
Serve over rice.
Baking temperature is 350\u00b0.
Baking time is 1 hour and 15 minutes total.
ut-up chicken in a deep-sided skillet, keeping pieces in single
ash and pat dry the chicken pieces and place in a roasting
small incisions into each chicken piece and place in a
he paprika. Lightly coat the chicken pieces in the seasoned flour.
Rinse and dry the chicken parts.
Season the chicken with salt and
ry.
Place the chicken in a plastic bag, set
Combine first 5 ingredients.
Dip chicken pieces in milk.
Then roll in cornmeal mixture.
Place in a well greased 13x9 pan.
Drizzle the butter over chicken.
Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
I use seasoned salt- about 3 Tbls.
in a bowl of water big enough to hold chicken.
Be sure to dry the chicken before using.
arge pan, and brown the chicken pieces in batches.
Pour off
o room temperature.
Place chicken pieces in a plastic bag or
Grilling Method: Indirect/Medium Heat
Remove and discard excess fat from chicken. Pat dry. Brush lightly with oil. Season with salt and pepper. Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces.
Grill-roast until breast meat near bone registers 165\u00b0F and thigh meat registers 180\u00b0F. If you don't have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.
egrees F.
Wash the chicken pieces under cold running water and
br>Rub all over the chicken pieces, cover and leave in fridge
Combine all ingredients except parsley and marinate chicken pieces overnight, turning occasionally. This overnight marination is essential to the moistness and flavor of the dish. Arrange chicken pieces in a large shallow baking pan and pour marinade over. Bake in a 350 F oven for 50 minutes, basting frequently with pan juices. When done it should be a nice deep golden brown color. Sprinkle with parsley.
Pat dry chicken pieces with paper towel. Place in a shallow dish.
Place shallots, ginger, chilies, lemongrass, spices and 1 teaspoon salt in a food processor. Process to a coarse paste. Rub over chicken. Cover and refrigerate for 3 hours.
Preheat grill on medium. Cook chicken for 10-12 minutes each side, until browned and cooked through.
Squeeze over lemon and serve with steamed rice, cucumber slices and lettuce leaves.