DUKE CHICKEN RECIPES

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DUKE'S CHICKEN SALAD – DUKE'S MAYO



Duke's Chicken Salad – Duke's Mayo image

When it comes to chicken salad, flavor and texture preferences abound. Some prefer a savory chicken salad that’s heavy on the onions, vegetables, and herbs. Others prefer a sweeter take on the salad that incorporates brown sugar and juicy apples and grapes. Some dress their salads lightly, while others choose a decadently creamy dressing. With so many wildly different versions of the dish, there are innumerable chicken salad recipes, and each recipe’s proprietor claims their version is the best. While it’s impossible to name one chicken salad recipe as the best of its kind, it’s obvious that one ingredient is essential to all the top contenders: Duke’s Mayonnaise. Duke’s gives chicken salads a rich and tangy creaminess that makes every ingredient pop, so while there may be a million ways to make chicken salad, there’s only one mayonnaise that will make each version of the recipe taste amazing.

Provided by Duke's Kitchen

Total Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 11

1 cup Duke's Mayonnaise
2 Tbsp. seasoned rice vinegar
1 Tbsp. honey
1/2 tsp. poppy seeds
1/4 tsp. coarse black pepper
4 cups cooked, diced chicken
1 cup diced celery
1/3 cup sliced green onions
1 cup diced red apple
1/2 cup grape halves
1/2 cup chopped pecans or walnuts

Steps:

  • In a large bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, pepper and salt, if desired.
  • Add chicken, vegetables, fruit and nuts to bowl and stir to combine with dressing.
  • Chill for at least 30 minutes before serving.
  • Serve on a bed of lettuce, use as a sandwich filling or use to top crackers.

Nutrition Facts : ServingSize

FRIED CHICKEN – DUKE'S MAYO



Fried Chicken – Duke's Mayo image

Whether straight from the bucket or served on a platter, fried chicken hits the spot no matter the season or occasion. It’s one of those foods that’s loaded with nostalgia – fried chicken’s savory, herby aroma wafting from a nearby drive-through joint or a neighbor’s open window is enough to inspire an intense craving that can only be satisfied with a homemade plate of fried chicken. The crunchy, salty skin and tender, juicy meat make for an unparalleled and instantly recognizable burst of flavor.

Provided by Duke's Kitchen

Total Time P0D

Prep Time P0D

Cook Time P0D

Yield 8

Number Of Ingredients 11

2 cups flour
2 tsp. paprika
11/2 tsp. granulated garlic
11/2 tsp. granulated onion
1/2 tsp. fine ground black pepper
1 tsp. salt
Pinch of ground red pepper
1 cup Duke's Mayonnaise
1 cup buttermilk
1 whole chicken, cut-up or 8 pieces of skin-on, bone-in chicken
Oil for frying

Steps:

  • Combine flour, spices and salt together in a shallow dish
  • set aside.
  • In another dish combine mayonnaise and buttermilk.
  • Heat 1? of oil in a large, heavy frying pan to about 350°F.
  • Dip each piece of chicken into flour mixture, shake off excess, dip into mayonnaise mixture, then dip back into flour.
  • Carefully place coated chicken into hot oil, making sure not to crowd the pan. The chicken may need to be cooked in batches. Cook until golden brown and cooked through, about 6-10 minutes on each side, while maintaining oil temperature at about 315-330°F. Add remaining chicken and cook as above. Cooked chicken should have an internal temperature of 165°F.

Nutrition Facts : ServingSize 8

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