CHICKEN RINDS RECIPES

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PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE RECIPE ...



Peruvian-Style Roast Chicken with Tangy Green Sauce Recipe ... image

This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking—an easy and fun technique that involves removing the backbone to “flatten” the bird before cooking—makes for quick roasting and produces juicy results.

Provided by Mindy Fox

Total Time 1 hour, 30 minutes

Cook Time 45 minutes

Yield Serves 4

Number Of Ingredients 23

3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
1½ teaspoons kosher salt, divided
2 lemons
1 (4-4½-pound) whole chicken
1 cup (packed) cilantro leaves with tender stems
1–2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2½ teaspoons fresh lime juice
¼ teaspoon kosher salt
⅓ cup mayonnaise
1 English hothouse or 2 Persian cucumbers, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
½ cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

Steps:

  • Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
  • Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
  • From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
  • Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
  • Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
  • Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
  • Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
  • Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
  • Green sauce can be made 5 days ahead. Cover and chill.

AIR FRYER CHICKEN NUGGET RECIPE | EASY AIR FRYER RECIPE!



Air Fryer Chicken Nugget Recipe | Easy Air Fryer Recipe! image

Making homemade Chicken Nuggets in the air-fryer is so much healthier than fast food or frozen nuggets, and so easy to make.

Provided by Gina

Categories     Dinner    Lunch    Snack

Total Time 20 minutes

Yield 4

Number Of Ingredients 7

16 oz 2 large skinless boneless chicken breasts, cut into even 1-inch bite sized pieces
1/2 teaspoon kosher salt and black pepper (to taste)
2 teaspoons olive oil
6 tablespoons whole wheat Italian seasoned breadcrumbs
2 tablespoons panko
2 tablespoons grated parmesan cheese
olive oil spray (I used my Misto)

Steps:

  • Preheat air fryer to 400°F for 8 minutes.
  • Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
  • Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
  • Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the basket.
  • Lightly spray the top with olive oil spray then air fry 8 minutes, turning halfway. Until golden.

Nutrition Facts : ServingSize 4 oz chicken, Calories 188 kcal, CarbohydrateContent 8 g, ProteinContent 25 g, FatContent 4.5 g, SaturatedFatContent 1 g, CholesterolContent 57 mg, SodiumContent 427 mg, SugarContent 0.5 g

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