King Ranch Casserole

From Well Plated

1 tablespoon extra-virgin olive oil
2 red bell peppers chopped
1 small yellow onion chopped
1 poblano pepper chopped
1 small jalapeño seeded and finely chopped
3 cloves garlic minced (about 1 tablespoon)
½ tablespoon ground chili powder
½ teaspoon ground cumin
¾ teaspoon kosher salt
2 tablespoons all-purpose flour (substitute a 1:1 gluten-free flour blend to make gluten free)
1 cup unsalted chicken broth or water
2 ounces reduced-fat cream cheese at room temperature
3 ½ cups shredded or diced cooked chicken breast or thighs
1 can diced tomatoes with green chiles drained (10 ounces)
6 (6-inch) corn tortillas torn into rough 1-inch pieces
⅔ cup shredded Mexican-blend cheese divided

For Serving:
Chopped fresh cilantro, optional
Nonfat plain Greek yogurt, optional


Place a rack in the upper third of the oven (usually the second-most slot from the top) and preheat the oven to broil.

In a medium ovenproof skillet, heat the oil over medium-high heat until hot but not yet smoking. Add the bell pepper, onion, poblano, and jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 8 to 9 minutes.

Add the garlic, chili powder, cumin, and salt and stir constantly. Continue cooking and stirring until fragrant, about 1 minute.

Sprinkle the flour over the vegetables and cook, still stirring constantly, until they are thoroughly coated and the white bits of flour disappear, about 1 minute.

Stir in the broth and bring to a boil. Stir and cook until the mixture is somewhat thickened, about 3 minutes. Reduce the heat to low.

Break the cream cheese into the skillet in bits. Stir until melted. Gently stir in the chicken, diced tomatoes, torn tortillas, and half of the cheese. Sprinkle the remaining cheese over the top.

Place the skillet under the broiler. Broil until the cheese is melted and browned, about 1 to 2 minutes. Do not walk away. Watch the skillet the entire time to make sure it doesn’t burn.

Sprinkle with cilantro. Serve hot with a dollop of Greek yogurt.

Miso Chicken Thigh Sheet Pan Dinner

6 medium cloves garlic, minced
2 tablespoons white miso
1½ tablespoons seasoned rice vinegar (can sub 4 tsp unseasoned + 1 tsp agave + 1/8 tsp salt)
1 tablespoon mirin (can sub sherry)
1 tablespoon pure maple syrup
6 cups large fresh broccoli florets (about 1 pound)
1 tablespoon soy sauce
½ teaspoon ground pepper
4 (4-ounce) boneless, skinless chicken thighs, patted dry
2 scallions, thinly sliced

Directions:

Preheat oven to 425°F. Lightly coat a large rimmed baking sheet with cooking spray.

Whisk minced garlic, 2 tablespoons miso, 1½ tablespoons vinegar, 1 tablespoon mirin and 1 tablespoon maple syrup together in a small bowl until a thin paste forms.
Toss 6 cups broccoli with 1 tablespoon soy sauce and ½ teaspoon pepper on the prepared baking sheet until well coated.

Arrange 4 chicken thighs between the broccoli florets on the pan. Brush the tops of the thighs with miso-garlic mixture.

Roast until the broccoli is tender, about 15 minutes. Using tongs, toss the broccoli; continue roasting until an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, about 5 minutes more.

Divide the chicken and broccoli among 4 plates; sprinkle with sliced scallions.

Chicken Yakitori

1/4 c low sodium soy sauce
1/4 c mirin
2-3 Tbsp sugar
1 Tbsp rice vinegar
2 Tbsp chicken broth

1 Tbsp oil
1 lb boneless skinless thighs
8 oz snow peas or sugar snap peas, halved lengthwise diagonally
1 bunch green onions, cut into 1 inch pieces

1 1/2 cups cooked rice or farro

Combine first five ingredients in a small saucepan, bringing to a boil. Simmer for 3 minutes and take off heat.

Heat a large nonstick skillet with 2 tsp of the oil on medium-high heat. Cook chicken thighs about 3 minutes per side, until browned. Transfer to a cutting board and slice when it has cooled slightly.

Return pan to medium-high heat and add the last tsp of oil. Saute the onions and peas for 2 minutes. Add sauce mixture and sliced chicken to pan and cook for 2 minutes until chicken is thoroughly heated. Serve over grain in a bowl.

Cava Harissa Chicken Bowls

Harissa chicken marinade
1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons harissa paste
2 tablespoons Greek yogurt
1 tablespoon honey
½ lemon, juiced
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
1-½ pounds chicken thighs, boneless and skinless

Harissa vinaigrette

1/3 cup extra virgin olive oil
1 tablespoon harissa paste
½ shallot, minced
½ lemon, juiced
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper, to taste

Power bowl ingredients
1 cup Kaizen rice, prepared
1-2 cups power greens or greens of choice
2 Persian cucumbers, diced
1 small avocado, sliced

grape tomatoes

yogurt
Pickled red onions
2-3 tablespoons crumbled feta

1. Marinate the chicken: In a large bowl, combine the ingredients for the chicken marinade: olive oil, garlic, harissa paste, Greek yogurt, honey, lemon juice, salt and pepper. Whisk well, then add the chicken thighs and toss to coat them. Let the chicken marinate for at least 30 minutes, preferably 1-2 hours. 
2. Make the vinaigrette: Combine the vinaigrette ingredients in a small dish or mason jar. Whisk well, taste, and adjust as needed. 
3. Grill the chicken: Preheat your grill to 425°F. Add the marinated chicken to the grill and cook each side for about 5-7 minutes, then flip and grill for another 5-7 minutes. Repeat one more time, if needed, and continue cooking until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes. Slice into strips.
4. Assemble: Create your power bowls. Add the Kaizen rice and power greens to the base of each bowl, then top with the cucumber and sliced chicken. Arrange the avocado slices and pickled red onions on top and finish off with crumbled feta and the vinaigrette. 

Goat Cheese Chicken with Figgy Balsamic, Roasted Potatoes & Carrots

24 oz potatoes, cut into 1/2 inch dice
18 oz carrots, sliced into 1/2 inch pieces
2 tsp garlic powder
2 oz goat cheese
4 green onions, sliced and separated (whites from greens)
20 oz chicken cutlets
2 tsp dried rosemary
1 1/2 Tbsp chicken stock concentrate
1/4 c balsamic 
2-4 Tbsp fig jam
1 Tbsp butter

Preheat oven to 450. Toss veggies with oil, garlic powder, salt, & pepper. Roast on top rack, 20-25 minutes, tossing halfway through. 

Pat chicken dry with paper towels and pound with mallet until 1/2 inch thick. Season with salt, pepper, and 2/3 of the rosemary. Heat a drizzle of oil over medium heat. Cook chicken 4-6 minutes per side, until browned. In the last 2 minutes of cooking, top chicken with goat cheese, covering the pan to melt the cheese. Remove pan from heat and keep covered until ready to serve. 

While the chicken cooks, heat a drizzle of oil in a small pan on medium heat. Add scallion whites, remaining rosemary, and cook 1-2 minutes. Stir in stock concentrate, vinegar, jam, and 1/3 cup of water. Bring to a simmer and cook 2-3 minutes, stirring occasionally, until thickened. Remove pan from heat and stir in 1 Tbsp butter. Season with salt and pepper. 

Top chicken with sauce and serve with veggies. Add scallion greens to the veggies. 

Ginger-Ponzu Turkey Patties with Broccoli-Cabbage Salad & Sweet Chili Mayo

16 oz broccoli
2 Tbsp ginger
4 green onions, sliced and separated (whites and greens)
1/4 c mayo
2 oz sweet chili sauce
20 oz ground turkey
24 ml ponzu sauce
1 Tbsp chicken stock concentrate
1 cup panko breadcrumbs
8 oz shredded red cabbage
3 oz sesame dressing

Preheat oven to 450 and place rack on top position. Toss broccoli on a baking sheet with oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes. 

Mix mayo with half the chili sauce in a small bowl. Add water 1 tsp at a time until you reach drizzling consistency.

In a large bowl, combine turkey, ginger, scallion whites, ponzu, stock concentrate, panko, and a little salt and pepper. Form into twelve 1 1/2 inch balls. Heat a drizzle of oil in a large pan over medium-high heat. Cook turkey patties until browned and cooked through, 2-3 minutes per side. 

In a second large bowl, toss together roasted broccoli, cabbage, sesame dressing, half the scallion greens, and remaining chili sauce. Season with salt and pepper. 

Divide salad and patties onto plates and top with a drizzle of the sweet chili mayo and remaining green oinion. 

Buffalo Chicken Chili

1 1/2 lbs chicken breast
1/2 T chili powder
1/2 T paprika
2 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1 cup corn
2 cans fire-roasted tomatoes with green chiles
2 cans cannellini beans
1/2 cup buffalo sauce
2 cups low-sodium chicken broth
4 ounces cream cheese, room temp.
4 ounces cottage cheese, blended (can be more easily blended with a little of the soup liquid at the end)

Combine all ingredients except the cheeses into a slow cooker and cook on low for 5-6 hours. Remove chicken to a plate and shred. Place cream cheese into the soup and stir until completely combined. Place chicken back into the pot, then add the cottage cheese and stir until creamy.

Cheesy Chicken Fritters

From Natasha's Kitchen

Fritters:
1 1/2 lbs chicken breast, pulsed until roughly ground in the food processor
2 eggs
1/3 cup mayonnaise
1/3 cup flour
1 1/3 c shredded mozzarella
1 1/2 Tbsp dill
salt & pepper
olive oil

Aioli:
1/3 c mayonnaise
1/2 Tbsp. minced garlic
2 Tbsp. lemon juice

To serve:
Lemon wedges

Combine all the chicken fritter ingredients in a bowl and stir to thoroughly combine. Heat a large griddle and grease with olive oil. Scoop out fritters by the large spoonful (about 3 Tbsp each). Cook on both sides until the temperature inside them is 165. 

Combine all aioli ingredients and serve fritters with a side of the aioli sauce and lemon wedges.

Street Cart Turkey Bowls

1 tsp turmeric
1 cup jasmine rice
1 lemon
2 scallions, thinly sliced with whites and greens separated
1 English cucumber, diced
6 Tbsp sour cream
4 Tbsp mayonnaise
2 tsp garlic powder 
20 oz ground turkey
2 Tbsp shawarma spice blend
6 Tbsp chicken stock concentrate
1 oz sliced almonds, toasted
4 whole wheat pitas
hot sauce
butter
oil

Bring 1 tbsp butter to room temperature for pitas later.

Melt 1 tbsp butter in a small pot on medium heat. Stir in 1/2 tsp turmeric and combine. Add rice, 1 1/2 cups water, and season with salt and pepper. Boil, then cover and simmer for 15-18 minutes.

Combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until the sauce reaches drizzling consistency. Set aside.

Heat a drizzle of oil over medium-high and cook scallion whites for 1 minute. Add turkey, shawarma spice, pinch of salt, and pepper. Cook until turkey is fully browned. Stir in stock concentrate and 1/3 cup water. Reduce heat to medium low and simmer for 3 minutes.

To the cooked rice, add the toasted almonds and half the scallion greens. 

Toast pitas and spread with softened butter. 

Divide rice between bowls, then top with turkey, cucumber, scallion greens, and white sauce. Add hot sauce to taste. Serve with lemon wedges. 

Crispy Kickin' Cayenne Chicken Cutlets with Mashed Potatoes & Green Beans

Green Beans:
12 ounces green beans
Olive oil
Salt & pepper

Mashed Potatoes:
2 scallions
3 Tbsp sour cream
2 Tbsp butter
24 ounces small potatoes 
Salt & pepper

Chicken:
20 ounces chicken breast cutlets
1/2 cup monterey jack
1/2 cup panko
1/2 tsp (up to 1 tsp) Frank's Red Hot Seasoning
1 Tbsp butter, melted

Sauce: 
3 Tbsp sour cream
1 tsp Frank's Red Hot Seasoning

Preheat oven to 425. 

Mix the sour cream with the Frank's, and add water 1 tsp at a time until it reaches a good consistency for drizzling. Set aside for later.

Dice potatoes into 1/2 inch pieces and place in a pot. Cover with salted water and set it to boil. Cook until tender, 15-20 minutes. Reserve 1/2 cup of starchy water. 

Meanwhile, lay chicken breast cutlets on a baking sheet. Mix melted butter, Frank's, panko, and monterey jack together and spread it over the chicken. Toss green beans with the oil and season with salt and pepper. Arrange the beans on the baking sheet with chicken, using a second baking sheet if too crowded. Bake at 425 for 15-18 minutes. 

Once potatoes are tender and have been removed from the pot, use the empty pot to saute the white parts of the scallions for 1 minute. Add potatoes back to the pot and mash them with 3 Tbsp sour cream and 2 Tbsp butter. Add splashes of the starchy water until desired consistency is reached. Season with salt and pepper and top with the scallion greens once plated. 

Serve the potatoes and green beans with the chicken, topped with Frank's sauce and a drizzle of honey.

Chicken Florentine Lasagna Roll-Ups

12 uncooked lasagna noodles

5 oz spinach

1/2 jar sundried tomato pesto

3 cups shredded rotisserie chicken

2 cups shredded mozzarella (divided, 1 cup each)

1 cup parmesan cheese (divided, 3/4 cup and 1/4 cup)

2 T butter

2 cloves minced fresh garlic

2 T flour

1 3/4 cup 2% milk

1/2 T Italian seasoning

1. Boil the 12 lasagna noodles according to package directions. Lay them out on two cookie sheets lined with parchment or Silpat. 

2. While the noodles cook, chop the spinach and chicken into small pieces and place in a mixing bowl with 1 cup of mozzarella and the 1/2 jar of pesto. Stir to combine and set aside. 

3. Preheat the oven to 375.

4. In the empty pot used for noodles, melt the butter, then saute the garlic for 30 seconds. Add the flour and combine, and let it cook for about 1 minute. Begin adding in the milk a very small amount at a time, whisking to smooth out the sauce. Season with Italian seasoning. Once the milk is all added in and has had time to get warm, stir in 1/4 cup of shredded parmesan and whisk until smooth again. Set the sauce aside. 

5. Grease a 9x13 glass dish and lay out one noodle, either on the cookie sheet or directly in the glass dish. Add a few spoonfuls of the chicken mixture (it may help to divide the mixture into half or fourths before you begin, so you can distribute it evenly) and begin rolling it up. Place them in four rows of three roll-ups, and top with the alfredo sauce. 

6. Top the entire dish with the other cup of mozzarella, and 3/4 cups of the parmesan. Place a piece of parchment and a sheet of foil over the top and cover tightly.

7. Bake at 375 for 20 minutes, or until cheese on top is just starting to melt. Remove the foil, bake another 10 minutes or so, until all cheese is melty on top. If you like, broil for 1-2 minutes to begin to brown the cheesy topping. 

Southwest Turkey Burgers with Red Pepper Relish

Makes 6 burgers

Southwest Turkey Burgers from Rachael Ray:

• 1 1/4 lbs ground turkey
• 2 cloves minced garlic
• 1/4 red onion or 1 large shallot, finely chopped
• 2 Tbsp. cilantro, finely chopped
• 1/2 bell pepper, finely chopped
• 1 jalapeno, finely chopped
• 2 tsp. cumin
• 1-2 tsp. hot sauce
• 2 tsp. McCormick Montreal Steak Seasoning
• oil for pan
• 4 slices pepper jack or sharp cheddar
• 4 slices bacon, cooked and cut in half
• 6 cheesy kaiser rolls from Safeway

Red pepper relish, from Martha Stewart:

• 2 tsp olive oil
• 2 red bell peppers, chopped very small
• 1/2 red onion, chopped very small
• 1/4 cup red wine vinegar
• 2 Tbsp sugar
• 3/4 tsp white vinegar

Prepare the relish ahead of time: In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

Combine turkey, onion, pepper, and all seasonings. Divide into 6 burgers and cook on a hot grill pan for about 6-7 minutes each side. At the end of cooking, top with two strips bacon and a slice of cheese so that the cheese can melt. Toast the kaiser rolls and top each burger with red pepper relish.

Chicken Bacon Ranch Flatbread Pizzas

From Simplyhomecooked.com

Flatbread pizzas:

4 naan flatbread
1 1/3 cup Ranch dressing (see below)
2 cups Shredded Mozzarella cheese
1 1/2 cups cooked chicken shredded
6 strips cooked bacon crumbled
1/3 cup green onion chopped

Ranch dressing:
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried dill
1/2 tsp granulated sugar
1/2 tsp lime juice
1/4 tsp Dijon mustard
1/3 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk

Instructions: 

Spread ranch dressing amongst naan flatbreads. Then add cheese, chicken, bacon, and chopped green onion on top of both naan pizzas.

Bake in the oven at 350 degrees Fahrenheit for about 8-10 minutes or until the cheese is melted.

Italian Wings with Creamy Garlic Parmesan Dip

From idratherbeachef.com

Grilled Wings:
25 wings
Olive Oil
Italian seasoning

Dip:
¾ Cup Mayonnaise
¼ Cup Sour Cream
¼ Cup Shredded Parmesan
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Lemon Juice
½ Teaspoon Red Pepper Flakes
½ Teaspoon Dried Oregano
½ Teaspoon Dried Parsley
2 Teaspoons Granulated Garlic

Mix dip ingredients together and refrigerate for 30 minutes while grilling the wings.

Chicken Tortilla Soup

From Averiecooks.com 

2 tablespoons olive oil
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
4 garlic cloves, peeled and finely minced
32 ounces (4 cups) low-sodium chicken broth
two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
one 15-ounce can black beans, drained and rinsed
2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
1 tablespoon lime juice
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt, or to taste
1 teaspoon black pepper
1 teaspoon smoked paprika (regular paprika may be substituted)
1/4 teaspoon cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced

diced avocado for serving, optional for serving
shredded cheese, optional for serving
sour cream, optional for serving

1. To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
2. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
3. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
4. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
5. Add the cilantro and boil 1 minute.
6. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
7. Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Chicken Flautas

 Ingredients

• 1 can of drained mild ro-tel tomatoes with green chilies but reserve the juice
• 1/4 cup sour cream
• 1/4 cup Greek plain yogurt
• 2 tsp paprika
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 3 cups shredded cooked chicken I like to use rotisserie chicken
• 1 cup shredded Monterrey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 12-14 medium (7-8-inch) flour tortillas
• Canola oil (optional for frying)

Instructions

Add the ro-tel,  sour cream, yogurt and all seasonings to a large bowl, stir to combine. Stir in chicken followed by cheeses. Add ro-tel juice if need a little more kick, or to thin out. 

Add approximately 3 tablespoons filling to the bottom third of each tortilla then tightly roll up tortillas and place them seam side down.

Heat canola oil in a large cast iron pan over medium-high heat until 325 degrees F. Once hot, add 2-4 flautas seam side down in oil. Fry, turning as needed until golden brown on all sides, 3 to 4 minutes, adjusting burner as necessary to maintain oil temperature so they don’t fry too quickly.

Let flautas drain briefly on paper towels, then transfer to the prepared baking pan and keep warm in oven while frying remaining flautas

Serve with sour cream, guacamole, salsa, pic de gallo, ect. 

Chicken Teriyaki Skewers

1/2 c brown sugar

1/2 c soy sauce

1/4 c pineapple juice

2 garlic cloves, minced

1/4 tsp black pepper

1 Tbsp cornstarch

1 Tbsp water

2 chicken breasts, cubed

2 bell peppers, different colors

1 red onion

2 zucchini

1 whole pineapple

White rice for serving

Mix soy sauce, pineapple juice, brown sugar, garlic, and pepper. Separately, mix water and cornstarch, then add to the soy sauce mixture. Microwave until boiling and thickened, in 30-60 second intervals. 

Marinate the chicken in half the sauce for an hour. Cut all the vegetables into pieces for skewering. 

Skewer chicken and veggies, grill, and serve with white rice.

Turkey Sausage

2 teaspoons dried parsley
2 teaspoons Italian seasoning
1 1/2 teaspoons black pepper
1/2 teaspoon fennel seed (we use whole, but you can crush the ½ teaspoon of whole seeds if you’d like)
1/2 teaspoon paprika
1 teaspoon red pepper flakes
2 teaspoons salt
1 tablespoon minced garlic (we use fresh if not making a big batch)
1 teaspoon minced onions (we use fresh if not making a big batch)
2 pounds ground beef (or turkey, chicken or pork)


1. In a small bowl, combine all of the seasonings. Add the seasonings to 2 pounds of ground beef. Brown or cook as desired in a large skillet.

2. Store any leftovers in the refrigerator in an airtight container.

Arroz con Pollo

 Ingredients:

1-2 lbs. chicken – cut into strips or cubes

1 chicken bouillon cube

1 tsp. ground comino

1 tablespoon oil

Ground pepper to liking

½ cup onion 

½ cup celery

8 oz. can tomato sauce

1 ½ cup rice

3 cups of water

1-2 tomatoes – cut in fourths

 

Directions:

*Cook chicken in pot with oil. Along with chicken bouillon cube or use chicken stock instead of water. When it’s cooked set aside in a bowl.

*In same pot, put a small amount of oil, rice, onion, and celery until rice is slightly cooked. 

*Add chicken back into pot, tomato sauce, water or chicken stock, tomatoes, and pepper into pot.

*Cover pot and cook until rice is done.

Buttermilk Southern Fried Chicken

Ingredients 

Spice Mix x 2 (mix in two different bowls):
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper

Buttermilk Brine:
1 cup buttermilk
1 large egg

1 tablespoon of salt

Spice Mix

Chicken:
1 whole chicken cut into 10 pieces skin-on breasts, thighs, legs, drumsticks, and wings separated

Batter Mix:

1 1/2 cups all purpose flour
1/2 cup cornstarch
1 teaspoon baking powder

Spice Mix

4 cups canola oil (or preferred cooking oil)

Instructions

Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork. (Do this twice.)

Whisk the buttermilk, egg, 1 table spoon of salt, and spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

Whisk together the flour, cornstarch, baking powder, and second spice mixture in a large bowl. 

Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.

Adjust an oven rack to the bottom position and preheat the oven to 275°F. Heat the oil to 425°F in a 12-inch straight-sided cast-iron pan.  Adjust the heat as necessary to maintain the temperature, being careful not to let the oil get any hotter.

One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the cast iron pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. 

    Tip: Fry same size pieces together (wings pieces and leg - maybe a thigh) then breast and other thigh or                              

           both thighs. Make sure to give the chicken room and do not overcrowd them. 

Fry the chicken until it’s a deep golden brown on the first side, about 8 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 8 minutes longer. Remove once pieces register 165°F  on an instant-read thermometer. 

Transfer cooked chicken to a clean wire rack set in a rimmed baking sheet. Place chicken in the oven while the remaining pieces cook. Keeping them in the oven will keep them warm. Do not place them on paper towels as this will make them not crispy. 

Recipe was modified from Serious Eats.