Entertaining a crowd? Serve up an impressive Garlic Butter Roast Chicken, or an appetizer of Chicken Caesar Sliders Wrapped in Parma Ham. Looking for some classic dishes for the family? Look no further than Grilled Chicken Burgers, Chicken Quesadillas, and Spanish-Style Chicken & Rice.
In search of something comforting after a long day? Perhaps opt for Chicken Noodle Soup, or Extra-Crunchy Crumbed Wings. Or if you want something hot and spicy, Red Hot Buffalo Wings and Jerk Chicken may be exactly what you need.
Take this book under your wing, and find chicken recipes for all tastes and occasions.
The Chicken Shack: Over 65 cluckin’ good recipes that showcase the best ways to enjoy chicken is available at Amazon.com, Amazon.co.uk and Indigo.ca.
Fried chicken is one of the world’s most popular foods and each culture has their own version. Some like buttermilk-fried chicken, some prefer extra-crispy, double-fried chicken and others, particularly in the American south with a sweet tooth, prefer this delicious honey-fried version.
1.8-kg/4-lb. chicken, cut into pieces
170 g/½ cup runny honey
1 tablespoon garlic powder
1 packet chicken bouillon granules
260 g/2 cups plain/all-purpose flour
1 litre/quart vegetable oil, for frying
sea salt and freshly ground black pepper
creamed corn, or your choice of other vegetable side (optional)
Season the chicken pieces with salt and pepper, then coat each seasoned piece with honey.
In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge the honey-coated chicken pieces in the flour mixture, coating completely.
Fill a large, heavy-based frying-pan/skillet with oil to a depth of 2.5 cm/1 inch and heat over a medium-high heat until the oil is bubbling steadily.
In batches, fry the chicken for at least 8 minutes per side, until it’s no longer pink and until the juices run clear. Make sure you reheat the oil so it’s bubbling steadily before frying the next batch.
Serve with creamed corn or other vegetables (if desired).
Recipe reprinted with permission with Ryland Peters & Small.