SPAGHETTI AND FRIED CHICKEN RECIPES

Name: Fried Chicken Parmesan and Spaghetti
Yield: 6
Cuisine: Italian
Ingredients: 2 each chickens ((3 to 3½ pounds each)); 2 cups kosher salt; 2 cups granulated sugar; 6 each bay leaf; 2 gallons water; 8 cloves garlic (crushed); 4 tbsp crystal hot sauce; 4 sprigs thyme; 6 cups cornstarch; peanut or canola oil for frying; kosher salt; 1 cup olive oil; 2 each onions (chopped); 2 each carrots (chopped); 6 ounces tomato paste; 3 cans San marzano peeled tomatoes ((28 oz can)); ½ cup garlic (finely minced); 2 sprigs fresh basil; 2 tsp dry thyme; 2 tsp dry oregano; 2 tsp red pepper flakes; 1 quart water; kosher salt; black pepper; flat leaf parsley (chopped); parmesan; angel hair pasta

CHEF BRIAN LANDRY'S FRIED CHICKEN PARMESAN WITH SPAGHETTI ...

Chef Brian Landry's Fried Chicken Parmesan with Spaghetti ... image

A signature dish at Landry’s bustling Jack Rose restaurant in New Orleans, this dish combines crispy fried chicken pieces with bold Italian flavors and is a hearty dish certain to keep the bellies full.

Provided by Chef Brian Landry

Categories Main - POULTRY

Yield 6

Number Of Ingredients 27

Ingredients

2 each chickens ((3 to 3½ pounds each))
2 cups kosher salt
2 cups granulated sugar
6 each bay leaf
2 gallons water
8 cloves garlic (crushed)
4 tbsp crystal hot sauce
4 sprigs thyme
6 cups cornstarch
peanut or canola oil for frying
kosher salt
1 cup olive oil
2 each onions (chopped)
2 each carrots (chopped)
6 ounces tomato paste
3 cans San marzano peeled tomatoes ((28 oz can))
½ cup garlic (finely minced)
2 sprigs fresh basil
2 tsp dry thyme
2 tsp dry oregano
2 tsp red pepper flakes
1 quart water
kosher salt
black pepper
flat leaf parsley (chopped)
parmesan
angel hair pasta

Steps:

Fried Chicken
Chicken Brine
Marinade
For Frying and Dredging
Red Gravy
To Serve

ONE-PAN CRISPY SPAGHETTI AND CHICKEN RECIPE - NYT COOKING

One-Pan Crispy Spaghetti and Chicken Recipe - NYT Cooking image

This dish has won the hearts of adults and children alike, and for good reason: It’s easy to prepare, fun to eat and doesn’t call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.

Provided by Yotam Ottolenghi

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 1/2 pounds/1 kilogram bone-in, skin-on chicken thighs (4 to 6 thighs), deboned
Kosher salt and black pepper
1 large yellow onion (about 8 ounces/220 grams), cut into 1/2-inch/1-centimeter dice
3 tablespoons tomato paste
3 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves
2 cups/480 milliliters boiling water
8 ounces/230 grams spaghetti, broken into thirds
1/3 lightly packed cup finely grated Parmesan (about 3/4 ounce/20 grams)
3 tablespoons/20 grams fresh bread crumbs
1/2 cup/10 grams finely chopped fresh parsley
1 1/2 teaspoons freshly grated lemon zest

Steps:

Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

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