Chicken cookery

By:
Kenchic.Ltd

page 1

Sticky Chicken Wings

Bring out your wok and whip up these delicious Asian style chicken wings that also work for a large serving.

Prep:20mins

Cook:40mins

Serves:3

Serve with:Chips

Dish:Dinner

Meal:Chicken

Ingredient

  • 1 kg Kenchic chicken wings
  • Salt to taste
  • Ground black pepper to taste
  • 3 tbsp. hot sauce
  • 2 tbsp. vegetable oil
  • 1 cup all-purpose flour
  • 3 crushed garlic cloves
  • 2 tbsp. minced fresh ginger root
  • 1 tbsp. Asian Chile pepper sauce
  • 1/2 cup packed brown sugar
  • 1 tbsp. soy sauce
  • Sunflower oil

Method

  • Preheat oven to 200 degrees C.
  • Line 2 baking trays with aluminium foil; grease the foil with cooking oil. Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce.
  • Add the vegetable oil; toss to coat. Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shakes to coat the wings entirely with the flour; no wet spots should remain.
  • Arrange the wings on the prepared baking sheets evenly, making sure none of the pieces are touching one another.
  • Turn all the wings, and return to the oven to cook until crispy and no longer pink in the centre, about 30 minutes more.
  • Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan.
  • Bring the mixture to a boil and immediately remove from heat. Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings.
  • Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit for about 5 minutes to allow the sauce to soak into the wings before serving.
  • Repeat with remaining wings and sauce.
  • Serve with Chips

page 2

Restaurant –Style Buffalo Chicken Wings

Super easy delicious chicken wings that taste just like the kind the famous restaurant chain serves.

Prep:15mins

Cook:25mins

Serves:3

Serve with:rice

Dish:Dinner

Meal:Chicken

Ingredient

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 Kenchic chicken wings
  • Oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder

Method

  • In a small bowl mix together the flour, paprika, cayenne pepper, and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
  • Cover dish or bowl and refrigerate for 60 to 90 minutes. Heat oil in a deep fryer to (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.
  • Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  • Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

page 3

Honey Glazed Chicken Wings.

Adding a dash of sweetness to the traditional chicken wings brings new flavor to snack time!

Prep:20mins

Cook:30mins

Serves:6

Serve with:chips

Dish:Dinner

Meal:Chicken

Ingredient

  • 1kg chicken wings
  • 1 teaspoon sunflower oil
  • ½ cup choma sauce
  • 1 tbsp. honey
  • A dash of dark soy sauce
  • Salt and black pepper to taste

Method

  • Put cleaned chicken wings into a bowl. Add soy sauce, choma sauce, honey, salt, and pepper to create marinate. Leave to marinate for 8 hours (or overnight.)
  • In a large pan, add oil and shallow fry the chicken until evenly cooked and crispy.
  • Serve with a side of chips along with tomato and chili sauce.

page 4

Sticky Honey –Soy Sauced Chicken wings

An asian style version to spread your wings with a spicy sweet sauce .

Prep:10mins

Cook:30mins

Serves:2

Serve with:rice

Dish:Dinner

Meal:Chicken

Ingredient

  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup honey
  • Sesame seeds, for garnish
  • 1kg Kenchic chicken wings
  • 1 cup low sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced

Method

  • Preheat oven to 200 degrees C. Line 2 baking sheets with aluminium foil; grease the foil with cooking spray. Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce.
  • Add the vegetable oil; toss to coat. Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shakes to coat the wings entirely with the flour; no wet spots should remain.
  • Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another.
  • Spray wings with additional cooking spray Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
  • Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan.
  • . Bring the mixture to a boil and immediately remove from heat. Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings.
  • Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

page 5

Simple Baked Drumsticks

This budget-friendly recipe, absolutely delicious, flavourful, and fall-off-the-bone tender.

Prep:10mins

Cook:50mins

Serves:3

Serve with:mashed potatoes

Dish:Dinner

Meal:Chicken

Ingredient

  • 12 Kenchic chicken drumsticks
  • ½ tsp. Garlic Powder
  • ½ tsp. Pepper
  • ½ tsp. Salt to taste
  • ½ tsp. Sunflower oil
  • Handful of coriander, chopped
  • 2 Sprigs of rosemary, chopped (optional )

Method

  • Put some sunflower oil in the bottom of a pan, enough to coat the drumsticks lightly.
  • Add the drumsticks to the pan evenly, making sure they are not touching.
  • Sprinkle the garlic powder, pepper, and salt generously and add rosemary to the chicken as desired.
  • Bake at 175° C for 30 minutes. Turn the drumsticks over and add more garlic powder, pepper, and salt, adding parsley as desired.
  • Bake for another half an hour, or until cooked.

page 6

Lemon Garlic Roasted Drumsticks

It doesn't get much better than these Lemon Garlic Roasted Drumsticks. Full of scrumptious flavor and the star of every get-together!

Prep:10mins

Cook:30mins

Serves:3

Serve with:rice

Dish:Dinner

Meal:Chicken

Ingredient

  • 10 kenchic Chicken Drumsticks, skin removed
  • 1 large lemon, juiced
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano

Method

  • Place clean rinsed chicken in a small bowl. Whisk together all the remaining ingredients and refrigerate for at least 2 hours.
  • When ready to cook, pre-heat the oven to 250 (C). Arrange the chicken on foil in a baking sheet. Bake for 20-25 minutes. Flip the pieces and cook for another 10 minutes. Serve hot and enjoy.

page 7

Buttermilk Fried Chicken

Keep it juicy inside and crispy outside with this buttermilk fried chicken recipe that would make your family keep asking for.

Prep:10mins

Cook:20mins

Serves:4

Serve with:rice

Dish:Dinner

Meal:Chicken

Ingredient

  • 2 Kenchic whole capons
  • Vegetable oil of choice, for frying the chicken
  • 6 cups all-purpose flour
  • 5 tablespoons salt
  • 4 tablespoons ground black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Cayenne powder
  • 2 cups buttermilk
  • Salt, as desired

Method

  • Cut the whole capons into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Preheat your oil in a heavy pan or a deep-fryer.
  • Using a large bowl, mix the flour, salt, black pepper, garlic powder, onion powder, Cayenne pepper and set aside.
  • Pour the buttermilk into another large bowl. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk and place them in the flour mixture, making sure that the chicken is thoroughly coated for it to be crunchy.
  • Gently place the breasts in your hot oil. Repeat the same process with your other pieces of chicken. You should have 16 pieces of chicken in the oil.
  • Set a timer for 15 minutes. Remove the chicken from the oil and let it drain for 5 minutes. Let it cool before serving.
  • Serve with an accompaniment of your choice.
  • Directions for Homemade Buttermilk
  • Pour 1 cup of milk into a bowl.
  • Add two tablespoons of lemon juice or vinegar into the bowl and stir to combine and let it set for 10 minutes.

page 8

Garlic Chicken Liver

A touch of lemon, garlic, in liver blends together to make a mild and tasty dish.

Prep:10mins

Cook:10mins

Serves:3

Serve with:Roast Potatoes

Dish:Lunch

Meal:Chicken

Ingredient

  • 450g Kenchic Chicken Liver
  • 1 ½ tsps. olive oil
  • 2 tsps. lemon juice
  • 6 cloves of garlic, minced
  • ½ tsps. salt
  • 2 medium tomatoes, sliced
  • A handful of basil leaves

Method

  • Set a skillet on medium heat.
  • Cook the liver and stir until cooked through, 3 to 5 minutes
  • Add salt, olive oil, lemon juice, the tomatoes, to the liver, and continue to stir until ingredients are mixed.
  • Once cooked, remove skillet from heat and mix in minced garlic and basil leaves over the dish.
  • Serve the dish with roast potatoes.

page 9

Honey Mustard Drumsticks

This family-friendly meal won't break the budget but will please the taste buds!

Prep:10mins

Cook:20mins

Serves:3

Serve with:Chips, Rice

Dish:Dinner

Meal:Chicken

Ingredient

  • 12 Kenchic chicken drumsticks with skin
  • ½ cup liquid honey
  • 1/4 cup mustard
  • 1 tsp. mustard seeds
  • 2 tsp. chopped garlic
  • Juice and zest of 1 lemon
  • 2 tbsp. sunflower oil
  • Salt to taste
  • Pepper to taste
  • Sunflower oil to grease grill

Method

  • In a medium bowl, whisk together all ingredients to marinade the chicken. Reserve 1/4 cup of the mix (60ml) for basting later.
  • Rinse chicken and pat dry.
  • Place rinsed chicken in a large re-sealable plastic bag. Pour the marinade over the chicken, seal the bag and mix to ensure the legs are evenly coated with the marinade.
  • Marinate 4 hours in the refrigerator.
  • Once chicken has marinated, prepare barbeque for indirect medium heat (175°C) leaving one side on and one side off. Oil the grill to prevent sticking.
  • Place chicken on the grill over the side with no heat (indirect medium heat), turning the drumstick every 3-4 minutes, brushing with the reserved marinade.
  • Cook for approximately 15-20 minutes or until chicken is crispy and cooked through. Chicken is done when the juices run clear.
  • Remove chicken from the grill, let rest for 5 minutes and serve.

page 10

Quick and Crunchy Potato Chip Drumsticks

These potato chip baked chicken drumsticks are a fun main for a family meal.

Prep:10mins

Cook:40mins

Serves:4

Serve with:

Dish:Dinner

Meal:Chicken

Ingredient

  • 6 cup plain potato chips
  • 1 Tbsp. fresh parsley
  • Chopped 1 tsp. paprika
  • 1/4 cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • ½ tsp. each salt and dried thyme
  • 1/4 tsp. cayenne pepper
  • 8 Kenchic chicken drumsticks (1 kg)
  • Olive oil

Method

  • In food processor, blend potato chips until crumbs (or place in re-sealable plastic bag and use rolling pin to crush).
  • Stir in parsley and paprika; transfer to large bowl. In separate bowl, stir together mayonnaise, mustard, salt, thyme and cayenne pepper; brush all over chicken.
  • Roll in potato chip mixture until coated all over. Line rimmed baking sheet with foil; mist with cooking spray.
  • Place chicken on a sheet; bake in preheated (200°C) oven, turning once, until juices run clear when chicken is pierced and outside is crisp and golden, 35 to 40 minutes.
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