Fried chicken [Yanuar Putut Widjanarko/Pexels]
I’m a major sucker for meat and chicken has
always been my member one choice. For me, it is
always chicken before beef, pork, veal, turkey,
mutton, duck, chevron, etc. My love for chicken is
based on the realization of how versatile the
chicken taste can be. It allows me to savour its
uniqueness in different ways. It tastes so well, no
matter how you make it: smoke, fry, roast or boil.
Eating chicken has always been such fun for me,
from when I was young. I remember impatiently
eating for the huge piece of chicken that comes
with every meal at Christmas. I could compete for
the title of ‘Number One Fan of Chicken in the
World’ and win.
Over the years I have tried out various methods of
preparing chicken. Some interesting and tasty ideas
have come out of those experiments. You may
already be familiar with some of the ideas (while
others may have you wide-eyed, asking yourself why
you have never thought of them).
1. IN A CLUB SANDWICH
Whether boiled, fried, roasted, marinated; chicken
goes incredibly well in a club sandwich. My special
recipe combines baguette bread with cabbages,
onion rings, scent leaves, fresh pepper, mayonnaise,
black pepper, carrots slices, and boneless fried
chicken. I peel the bones off and lay some pieces
in a cabbage leaf. Then, I add the peppers and
carrot slices and fold or roll it up (I make up to
three of these).
Next, I prep my baguette surfaces first with mayo,
then fresh pepper and onion rings. Then, I place the
rolled cabbages, followed by the scent leaves, and
close the sandwich. I press down a bit, cover with
foil, and warm it up a few seconds. Then, I turn on
the TV, and enjoy a meal made for the gods!
2. FLAKED/STRIPPED INTO YOUR PASTA
Most times, people prefer to use shrimps, fish or
eggs to garnish their macaroni or spaghetti. While I
agree that these are tasty, I discovered that adding
chicken strips/flakes instead can give your mouth a
whole new experience with these meals.
To use chicken, I boil it first (even though you can
use chicken cooked in other ways). Boiled chicken
strips are softer and soak in the pasta sauce faster
for a richer taste. All you need to do is simply flake
the cooked chicken, stripping to smaller chunks.
Then you pour it into your pasta while the sauce is
still bubbling around it.
3. FRIED IN COCONUT OIL
We all know chicken fried in groundnut oil has a
heavenly taste. There’s just something so divine
about fried chicken that sends your taste buds
wandering. I wondered about the outcome if
coconut oil is used in place of the regular
groundnut or vegetable oil. When I tried it in
coconut oil it delivered a mouth-watering aroma
with an amazing taste. I make bold to say frying
chicken in coconut is a must-try.
To get this experience, just boil the chicken, and set
aside. Next, heat coconut oil in a frying pan and
once hot, fry the chicken to a golden brown colour.
It’s the same way you fry your regular chicken –
only that you use coconut oil instead of vegetable
or palm oil.
4. SPICY-GRILLED
I am always the man at the grill when chicken is
involved. I have a special recipe I use to make the
meat spicy and delicious after grilling. I use a
blend of onions, garlic, ginger, sage, scent leaves,
curry and oregano powder to make the seasoning.
Then, I spray it generously on the meat, turn, cover
and leave to soak for at least an hour.
For 10 average laps, put two onions, some garlic
cloves, ginger, sage, scent leaves, curry and
oregano powder in a blender. Add about half a
glass of water and blend. Once pureed, add two
seasoning cubes and a little bit more water, and
then blend till it’s smooth and runny. This makes
the seasoning mix.
Next, spread the mix generously on the meat with a
brush, cover and leave to marinate for at least an
hour. Then, you can grill. I keep coating the meat
with more seasoning mix, till it is ready. The result
is an explosive experience of taste and aroma.
5. KENTUCKY STYLE
I first tried this chicken method at an outlet of the
popular eatery it is named after. The crunchy taste
fascinated me so much I had to find out how it was
made. I discovered the chicken was first very soft,
then coated with a special flour mix. So, I decided
to create my mix and try it out myself.
I use the standard flour mix for recipes like buns
and puff-puff, minus the sugar, for the coating.
Next, I boil the chicken till the meat is very soft
(the meat pulls out easily from the bone when you
push a fork in it). Once done, I coat the meat
generously with BBQ sauce, then roll the chicken in
the flour. The BBQ sauce lets the flour stick faster.
Then, I deep-fry the floured meat in vegetable oil,
using a deep-fryer, till the four turns golden brown,
and it’s ready to be enjoyed with a cold drink.
Chicken is awesome, and there are hardly a lot of
meat options that beat it. If you’re a fellow fan,
you’ll understand why making delicious and
tantalizing recipes with this versatile meat is so
much fun. And if you aren’t, well, it’s not too late to
start. Pick any of the recipes you see above and try
them out. Also try to research and discover more
amazing ideas to delight the taste buds of your
friends and family.
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