Mega Fried Chicken

Mega Fried Chicken Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients320 g sheet of all-butter puff pastry , (cold)4 x 120 g free-range skinless chicken breasts4 heaped teaspoons...
02/01/2022

Ingredients
320 g sheet of all-butter puff pastry , (cold)
4 x 120 g free-range skinless chicken breasts
4 heaped teaspoons green pesto
400 g ripe cherry tomatoes , on the vine
400 g green beans

Method
Preheat the oven to 220ºC/425ºF/gas 7.
Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

Ingredients2 bunches of fresh soft herbs , such as basil, flat-leaf parsley, marjoram (60g)1 lemon4 fresh bay leaves1 x ...
01/10/2022

Ingredients
2 bunches of fresh soft herbs , such as basil, flat-leaf parsley, marjoram (60g)
1 lemon
4 fresh bay leaves
1 x 1.4 kg whole free-range chicken
olive oil
2 sprigs of fresh rosemary

Method
Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves.
Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast – it's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.
Sprinkle a little salt down the gaps that you have made, push in most of the chopped herbs and drizzle in a little oil.
Push the lemon halves into the cavity along with the bay and rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.
Rub a little oil all over the chicken skin, scatter over the remaining chopped herbs and season very generously with salt and black pepper. Slash each thigh about 3 or 4 times to allow the heat to pe*****te directly.
Remove the hot tray from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the herbs will flavour the meat– this really must be the best roast chicken. Trust me – it's not fiddly, it's pukka.

Ingredients2 lemonsolive oil2 teaspoons Patak's tikka masala spice paste2 tablespoons natural yoghurt , plus extra to se...
01/10/2022

Ingredients
2 lemons
olive oil
2 teaspoons Patak's tikka masala spice paste
2 tablespoons natural yoghurt , plus extra to serve
½ a small ripe pineapple
3 fresh red chillies
2 skinless free-range chicken breasts
1-2 little gem lettuces
½ a bunch of fresh coriander (15g) , optional

Method
For the marinade, finely grate the zest of 1 lemon and reserve for garnish, then halve and squeeze the juice into a small bowl. Add 1 teaspoon of oil, the paste and yoghurt, then mix well.
Peel the pineapple, removing any gnarly bits, then cut into quarters, discarding the core. Slice into 1cm thick chunks and add to the bowl with the marinade.
Trim, halve and deseed the chillies, then add to the marinade. Slice the chicken into 2cm chunks and add to the mix. Toss together to coat, then place in the fridge to marinate for at least 2 hours, preferably overnight.
When you’re ready to cook, remove the chicken and pineapple mixture from the fridge, and pick out and tear the chilli into smaller pieces. Starting with the chicken, thread the ingredients onto skewers, alternating between the ingredients, as you go. Pour any remaining marinade over the the top and drizzle with a little oil.
Put a dry, non-stick pan on a medium heat, add the skewers and cook for 7 to 10 minutes, or until the chicken is cooked through, turning occasionally and seasoning with a little sea salt.
Wash and trim the lettuce, then click off the leaves. Roughly shave the chicken, pineapple and chilli from the skewers with a sharp knife, then scatter over the reserved lemon zest and pick over the coriander leaves (if using).
Slice the remaining lemon into wedges for squeezing over and serve with the lettuce and a dollop of yoghurt, if you like.

Ingredients2 x 200 g free-range chicken legs8 spring onions1-2 fresh mixed-colour chillies3 regular oranges , or blood o...
01/04/2022

Ingredients
2 x 200 g free-range chicken legs
8 spring onions
1-2 fresh mixed-colour chillies
3 regular oranges , or blood oranges
2 heaped tablespoons hoisin sauce

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Put a non-stick ovenproof frying pan on a high heat. Pull off the chicken skin, put both skin and legs into the pan, season with sea salt and black pepper and let the fat render out and the chicken get golden for 5 minutes, turning halfway, while you trim the spring onions and halve across the middle, putting the green halves aside.
Toss the white spring onions into the pan, then transfer to the oven for 15 minutes.
Meanwhile, deseed the chillies, then finely slice lengthways with the green spring onions and pop both into a bowl of ice-cold water to curl and crisp up.
Peel the oranges, finely slice into rounds, and arrange on your plates.
Remove the chicken skin and soft spring onions from the pan and put aside.
Cook the chicken for 10 more minutes, or until tender and cooked through.
In a bowl, loosen the hoisin with a splash of red wine vinegar, then spoon over the chicken. Leave it in the oven while you drain and divide up the salad.
Sit the chicken and soft spring onions on top and crack over the crispy skin.

Address

5 Westgate, Huntsville
Dallas, TX
75207

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