Buffalo Chicken Sandwiches

Serves 6

Ingredients

BUFFALO CHICKEN
  • 3 large chicken breasts, sliced in half to make 6 thin pieces
  • 1 cup buttermilk
  • 1 cup self-rising flour
  • 2 teaspoons kosher salt and freshly ground black pepper
  • 1 cup buffalo-style hot sauce
  • vegetable oil for frying
FOR SERVING
  • 6 brioche buns
  • coleslaw
  • cheese of your choice (my favorites: pepper jack or provolone)
  • thinly sliced red onion
  • blue cheese crumbles or ranch dressing
  • 1/2 english cucumber, thinly sliced
  • optional sides: potato chips, sweet potato fries, macaroni and cheese,

Instructions

  1. Place the chicken in a ziplock bag. Cover with the buttermilk, turning to coat.
  2. In a medium sized bowl, stir together the flour, salt, and pepper.
  3. In another shallow bowl, pour the buffalo sauce.
  4. Line a large plate with a few layers of paper towels.
  5. Add enough vegetable oil to a large skillet or cast iron skillet to create about an inch of depth for frying.
  6. Heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.
  7. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess.
  8. Carefully place the chicken into the hot oil and fry until dark golden brown and cooked through, 4-5 minutes per side. Internal temperature should ready 165.
  9. Transfer the chicken to the paper towel-lined plate to drain.
  10. As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun and top with your choice of serving toppings and side dishes.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Grilled Chicken Satay Skewers with Peanut Sauce

Serves 6

Ingredients

CHICKEN SATAY MARANADE
  • 1 tsp ground turmeric
  • 2 tsp curry powder
  • 1/2 cup vegetable or canola oil
  • 1/4 cup soy sauce
  • 1 tbsp fish sauce
  • 3 garlic cloves, pressed
  • 2 tsp ginger, minced
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 3-4 pounds boneless skinless chicken thighs, cubed
PEANUT SAUCE
  • 1/2 cup peanut butter
  • 1/3 cup coconut milk
  • 1 tbsp soy sauce
  • 1 garlic clove crushed
  • 1 tsp ginger, minced
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • salt, to taste
  • 2-3 tbsp hot water to thin out the sauce
TO SERVE
  • lime wedges
  • toasted crushed peanuts

Instructions

  1. Combine all the ingredients for the marinade in a large bowl and whisk well.
  2. Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
  3. If using, soak bamboo skewers in hot water for at least 15 minutes before skewering.
  4. Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
  5. To cook the chicken satay, thread the marinated chicken onto skewers.
  6. Heat the grill over high heat. Lightly brush or spray the grates with cooking oil. You can also spray your skewers with cooking oil.
  7. Place the skewers on the grates and cook for 5-6 minutes per side until cooked through and golden brown.
  8. Remove from the heat and allow to rest for 5 minutes.
  9. Serve chicken with the peanut sauce, lime wedges and toasted, crushed peanuts. Option to serve with white rice and cucumber salad.

Note: Consider serving this dish with this Thai Cucumber Salad!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Sheet Pan Chicken Shawarma with Sesame Sweet Potatoes and Hummus

Ingredients

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, combine the chicken, 2 tablespoons olive oil, honey, garlic, paprika, cumin, crushed red pepper, and a pinch each of salt and pepper. Toss well to evenly coat the chicken and set aside.
  3. To an 8 x 10 baking sheet, add the sweet potatoes and drizzle with olive oil, sesame seeds, salt and pepper. Arrange everything in an even layer. Transfer to the oven and roast for 20 minutes.
  4. Toss the sweet potatoes with a spatula and add the chicken. Drizzle with olive oil.
  5. Remove the sheet pan from the oven and squeeze the juice of one lemon on top.
  6. Meanwhile, combine the arugula, sun-dried tomatoes + 2 tablespoons oil from the jar, and a pinch each of salt and pepper.
  7. To serve, spread the hummus into bowls and top with the chicken, arugula, cucumbers, feta, and fresh dill. Serve with naan. Enjoy!

Thank you to the big community of food visionaries out the in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Chicken Katsu Curry

Ingredients

Curry Sauce
  • cooking oil (canola)
  • 2 medium-sized onions, roughly chopped
  • 4 cloves of garlic, finely minced
  • 2 tbsps ginger, roughly chopped
  • 1 red chili pepper, finely minced
  • 2 medium-sized carrots, diced
  • 4 teaspoons curry powder
  • 2 cups chicken stock
  • 5 teaspoons honey
  • 4 teaspoons soy sauce
  • (optional) cayenne powder (see *notes)
  • 1 tbsp cornstarch, diluted in 2 tablespoons cold water
  • (optional) 1T butter
Chicken Katsu
  • 4 boneless, skinless chicken breast halves, pounded and flattened to an even thickness
  • 1 cup all purpose flour
  • salt and ground black pepper
  • 2-3 eggs, beaten (dependent on chicken breast size)
  • 2 cups Panko breadcrumbs
  • Cooking oil, for shallow-frying (canola)
  • (optional) serve with white rice and/or garlic naan

Instructions

Curry Sauce
  1. In a medium sized pan, sauté onions, garlic, and ginger until the onions become soft.
  2. Stir in chili pepper and diced carrot. Cook for 10 minutes.
  3. Spoon in the curry powder and stir until onions, garlic, ginger, pepper, and carrots are well-coated with the powder.
  4. Slowly pour in the chicken stock, honey, and soy sauce. If you want to add more heat, add cayenne powder to your preference level (see *notes).
  5. Simmer on low heat, uncovered, for 15 minutes.
  6. Stir in cornstarch that’s been diluted in water, and continue stirring until sauce thickens or until it reaches desired consistency.
  7. Turn off heat, option to add butter here, whisk until butter has melted.
  8. You can leave it as is. But for a smooth consistency, just simply use an immersion blender or use a blender.
  9. Set aside until needed.
Chicken Katsu
  1. Place flour (that’s been seasoned with salt and pepper), egg, and breadcrumbs in three separate bowls and arrange them in a row.
  2. Preheat oil in a cast iron skillet between 300-350F (if using canola oil).
  3. Lightly season chicken breasts with salt and pepper.
  4. Coat one chicken breast at a time with flour, then drench it in your beaten egg, and lastly, coat well with breadcrumbs.
  5. Shallow-fry chicken breasts until golden brown on both sides and cooked all the way through, total of 8 minutes. Make sure internal temperature has reached 165F. Transfer to a plate lined with paper towels to drain excess oil.
  6. Slice the chicken breast into strips, serve on a plate on or over rice, drizzle over the curry sauce, and garnish with green onions or parsley. Option to include garlic naan.

*Notes:

*In Japan, Chicken Katsu Curry can be ordered at different spice levels. Often you will be asked if you want a spice level of 1-5. Ask for a spice level 5, and you will get “the look” the you are crazy, no you don’t want a level 5, because you can’t handle it. If you want to add heat in this recipe to your preferred level, increase the level of spice with more chili’s or simply add cayenne powder one teaspoon at a time.

Thanks to the recipe which inspired me here.

The Story Behind the Recipe

While my husband served in the US military, we spent two years living in Okinawa, Japan. One of my husbands takeout favorites was a Japanese chicken curry dish called Chicken Katsu Curry. I have never been much of a fan of ordering out, so he would often pick this up for lunch. While I only tried the dish once, I remember the flavors well.

Cooking this curry recipe at home was a wonderful experience. The aromatics of the onion, ginger, and garlic are so inviting and once the curry powder is added to the mix, your house will be filled with yummy smells for at least the next twelve hours. The key is to blend up the curry smooth and to get a good crispy texture on the exterior of the chicken, while keeping the inside moist. Serve with a side of white rice and garlic naan to soak up all the curry goodness.

Chicken Fajita Pasta and Avocado Dressing

Ingredients

Chicken Fajita Noodles
  • 1 pound boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1 large white onion, diced
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 cups low sodium chicken broth
  • 10oz diced tomatoes & green chiles
  • 7oz pasta
  • 1/2 cup light sour cream
  • 1 scallion, sliced
Avocado Lime Dressing
  • 1 avocado seeded and chopped
  • 1/2 cup sour cream 
  • 1 cup fresh cilantro chopped
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 2 Tbsp fresh squeezed lime juice

Instructions

  1. Slice chicken into bite sized strips. Season with pepper and salt. 
  2. Heat a deep skillet with 1 teaspoon olive oil to high heat. 
  3. Add chicken, stir and cook until browned, about 5 minutes.
  4. Remove chicken from pan and place into large bowl. 
  5. Turn heat to medium and add a teaspoon of olive oil to the skillet.
  6. Add garlic to hot skillet and cook until fragrant, about 1 minute.
  7. Immediately add onions, peppers and seasonings through salt. 
  8. Cook and stir vegetables until onions are translucent, about 7 minutes. 
  9. Move cooked vegetables into the same bowl as the prepared chicken.
  10. Using the same skillet, add chicken broth, diced tomatoes and uncooked pasta.
  11. Bring to a boil, cover and reduce heat to medium low. Cook for 15 minutes until pasta is tender and most of the liquid has absorbed.
  12. Meanwhile combine all dressing ingredients into a food processor and blend until smooth.
  13. Return the chicken and vegetables to the skillet until heated, about 2 minutes.
  14. Stir in sour cream. 
  15. Serve with scallions and avocado dressing. 

The original recipe inspirations for the fajita and avocado dressing can be found here.

Slow Cooked Chicken Tikka Masala

Ingredients

  • 2 lbs chicken breasts, cut into 1½-inch chunks
  • 1 large onion, diced
  • 4 garlic cloves, pressed 
  • 1 (29 oz.) can of tomato sauce
  • 1 tablespoon Garam masala
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin 
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 tablespoons olive oil
  • 2 bay leaves

30 Minutes Before Serving

  • 1 cup / 250 ml heavy cream (or coconut milk)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. Lightly spray crockpot with nonstick cooking spray olive oil. 
  2. In a large crock-pot, combine all ingredients through olive oil. With a large large spatula, stir to combine.
  3. Place two bay leaves on top of the mixture.
  4. Cover and cook 8 hours on low or 4 hours on high.
  5. Once cooked, in a small bowl combine heavy cream and cornstarch. Gently stir mixture into the crockpot. Cook an additional 20 minutes to thicken.
  6. Finally stir in lemon juice.
  7. Serve with brown or white rice and garlic naan.

Thanks to the original recipe found here.

Fall Chicken Dinner

Makes 5 Servings

Ingredients

  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp fresh thyme, sage, and rosemary, minced
  • 5 bone-in, skin on chicken thighs
  • Salt and freshly ground black pepper
  • 1 large sweet potato, chopped into 3/4″ cubes (skin on)
  • 1 lb Brussels sprouts, halved
  • 2 medium fuji apples, cored and sliced into 3/4″ pieces
  • 2 shallot bulbs, peeled and sliced 1/4″ thick
  • 4 slices hickory smoked bacon, chopped 1″ pieces
  • Garnish with 2 Tbsp parsley, chopped

Instructions

  1. Preheat oven to 450 degrees F. 
  2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. 
  3. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  4. Place sweet potato, brussels sprouts, apples and shallot on a rimmed extra large baking sheet. 
  5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
  6. Set chicken thighs over veggie/apple layer.
  7. Sprinkle bacon on top. 
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30 – 35 minutes (chicken should reach 165 degree F). Option: Broil during last few minutes for a more golden brown crispy skin.
  9. Garnish with parsley if desired and serve warm.

Thanks to the original recipe found here.

The Story Behind the Recipe

I became enlightened about one pan meals with this recipe. I had tried several one pan meals before, but none had compared to this one. This is literally fall on a plate.

Not only was it simple to cut everything up, but it’s all on one pan (which makes for easy clean up) and quick! Exactly what you need when the kids are heading back to school and new activities are starting to take up any time you may have had to prep for dinner.

The start of every fall, I kick things off with this meal. Enjoy and let me know what you think!