X-treme Chicken - Feeding the Flock 23

2-3 chicken leg quarters (preferably thawed but mine were partially frozen)

16 oz. Brussels sprouts (I used frozen that I got at IGA marked down for $1)

3-4 tbsp. XTREMELY hot hot sauce (we got this hot sauce from Palmetto State Armory...it is so HOT)

1-2 tbsp. olive oil

Kosher salt and pepper

This was so easy.  A wing ding of a meal and Tall Cool ☺ne loved it.  Even the  cat loved the chicken (he's a junk food junky and eats everything cuz he thinks he's a dog).

Preheat oven 350º

Rinse chicken and pat dry.  Salt and pepper both sides.  Place on baking sheet.  Spread hot sauce over the chicken generously.  Bake for 1 hour.  Remove from oven and drain off greasy liquid.  Spread Brussel sprouts around the chicken and drizzle them with olive oil and a little pinch of Kosher salt.  Feel free to add more hot sauce to the chicken if you like it XTRA XTREMELY hot. 

Bake another 20-30 minutes and remove from oven.  Place aluminum foil over to keep warm until ready to serve.  It's best if it sits at least 15 minutes after removing from oven to incorporate all of the flavors.  With the olive oil and hot sauce, the Brussel sprouts did not need any other seasoning.

Enjoy.

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Jerking the Chicken - Feeding the Flock 23

3-4 lbs. chicken leg quarters or thighs

2-3 2" cinnamon sticks

1¼ tbsp. allspice berries

2 tsp. black peppercorns

2 tsp. whole cloves (or if you are out like I was, use ¾ tsp. ground cloves)

2 tbsp. brown sugar

1¼ tbsp. dried thyme

¼ cup olive oil

Preheat oven to 425º

Use a pepper grinder or a mallet to smash the cinnamon sticks, allspice berries, peppercorns and whole cloves into a fine powder.  Combine with brown sugar, and thyme and mix well.  Add the olive oil and mix to combine.  

Bake in preheated oven for about 45 minutes.  Remove chicken from pan, (feel free to make gravy with drippings if desired).  

Serve with salad and Jalapeño Cheddar Muffins.

Enjoy,

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Holiday Nashville Hot Chicken Mac N Cheese

 

Holiday Nashville Hot Chicken and Mac & Cheese

 

Check it out here!  My son got this while were were in Orlando at City Walk. It was so good, I couldn't wait to get home and try it myself. (It gets more spicy if you let it sit overnight in the fridge).

 

3½–4-lb. chicken breasts, cut into 10 pieces, give or take a few

1 tablespoon freshly ground black pepper

2 tablespoons plus 4 tsp. kosher salt

4 large eggs

2 cups Eggnog

2 tablespoons Tabasco

4 cups all-purpose flour

Vegetable oil (for frying; about 10 cups)

6 tablespoons cayenne pepper

2 tablespoons dark brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.

Whisk eggs, eggnog, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve over extra creamy mac & cheese.

 

Extra Creamy Mac & Cheese

1 box (16oz.) pasta shells, cooked according to package instructions.

5 Tbsp. butter

5 Tbsp. all-purpose flour

5 cups milk

1lb cheddar cheese, shredded

4 oz. cream cheese

Salt and pepper to taste.

 

Melt butter and add flour creating a base.  Add milk and bring just to boiling.  Add in cheeses until melted and thick.  Stir in shells.  

Serve chicken over mac and cheese.  Make sure you make extra for leftovers….it’s delicious.

 

 

 

© Crackerberries 2021

Crock Pot Curry Chicken

Curry Crock Pot Chicken

1 lb. chicken legs/thighs

1/3 cup orange juice

1/8 cup teriyaki sauce

1 tsp. dry mustard

1 tsp curry

½ cup spicy salsa

Wash and remove fatty skin from chicken legs and thighs. Cut in half if desired. Place in bottom of crock pot.  Combine all other ingredients in large measuring cup and mix well. Pour over chicken. Cook on high for four hours and reduce heat to low for 1½ more hours. Serve with rice and vegetable.

© Crackerberries 2015