Crispy KFC Style Chicken - no deep fat fryer!

Crispy chicken

Ingredients

1 whole chicken cut for saute pieces
1 1/2 ltrs Water
3 tablespoons Salt (for soaking)
250ml milk
1 egg, beaten
250g flour
1 teaspoon smoked paprika
1 tbsp mixed dried herbs
1 tablespoon salt
1 teaspoon black pepper
Soybean Oil for frying

Method

1. Preheat oven to 200oc/gas 5
2. Allow chicken to soak in salted water for a half hour.
3. Mix egg and milk in a shallow bowl. Mix flour, paprika, salt, and pepper in another bowl. 
4. Dry chicken with paper towels. Dredge in flour mixture, then place in milk/eggs and then back to flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.
5. Place a good splash of oil in a large non-stick frying pan set on medium. 
6. Fry a few pieces of chicken at a time in the pan and colour all over. Place on a baking tray and cook for around 20 minutes, in the oven, turning occasionally.
7. As always with chicken, check the middle of a large piece to check the juices run clear. Allow to drain on paper towels when cooking is completed.

Pan Fried Haddock with Simply Stir Garlic & Herbs

Ingredients for 4

• 2 tsp oil
• 100 g mushrooms, sliced
• 200 g bag baby spinach leaves, washed and drained well
• 4 boneless haddock fillets, approx. 450g in total
• 200 ml Philadelphia Simply Stir Garlic & Herbs
• 200 g couscous, cooked according to instructions on pack

Instructions

1Step

Preheat the oven to Gas 5, 190 °C. Heat the oil in a pan and fry the mushrooms for 2-3 minutes to lightly brown. Add the spinach to the pan and gently wilt.

2Step

Place the mushrooms and spinach into an ovenproof dish and top with the haddock fillets. Top with the Simply Stir and bake in the oven for 15 minutes or until the fish flakes easily.

3Step

Serve with the couscous.

Chicken Leek & Ham with Simply Stir Garlic & Herbs

Ingredients for 4

• 4 small skinless and boneless chicken breasts
• 2 tsp oil
• 2 small leeks, trimmed and sliced thinly
• 50 g cooked ham, diced
• 200 ml Philadelphia Simply Stir Garlic & Herbs
• 250 g broccoli florets
• 330 g new potatoes

Instructions

1Step

Preheat oven to Gas 6, 200 °C. Place the chicken breasts onto a lightly oiled baking tray and cook in the oven for 20 minutes until lightly browned and the juices run clear when tested with a knife. Boil the new potatoes for 8-10 minutes until tender, drain.

2Step

Cook the broccoli florets in boiling water until tender. Heat the remaining oil in a pan and lightly cook the leeks and ham for 2-3 minutes until the leeks soften. Reduce the heat and add the Simply Stir, heating through for 2-3 minutes.

3Step

Serve the sauce over the chicken with the broccoli and potatoes.

Creamy Chicken Potato with Simply Stir Garlic & Herbs

Ingredients for 4

• 4 baking potatoes, washed and pricked
• 225 g grilled chicken breasts, cubed
• 200 ml Philadelphia Simply Stir Garlic & Herbs

Instructions

1Step

Cook the potatoes by microwaving for 8 minutes on high and then place into a preheated oven, Gas 6, 200 °C for 25-30 minutes until cooked through.

2Step

Heat the chicken with the Simply Stir in a pan over a low heat for 3-4 minutes, split the potatoes in half and spoon the chicken mixture over.

Creamy Chicken with Simply Stir Garlic & Herbs

Ingredients for 4

• 2 tsp oil
• 4 small chicken breasts, sliced thinly
• 200 g pack Philadelphia Simply Stir Garlic & Herbs
• 600 g boiled new potatoes
• 250 g boiled green beans

Instructions

1Step

Heat the oil in a pan and fry the chicken for 5-7 minutes until lightly browned and the juices of the chicken run clear when tested with a knife.

2Step

Reduce the heat slightly and stir in the Simply Stir, heat through. Serve with the potatoes and beans.

Creamy Chicken with Simply Stir Mushroom Sauce

Ingredients for 4

• 2 tsp oil
• 4 small chicken breasts, sliced thinly
• 200 ml Philadelphia Simply Stir Mushroom
• 240 g uncooked rice
• 300 g broccoli florets, cooked

Instructions

1Step

Heat the oil in a pan and fry the chicken for 5-7 minutes until lightly browned and the chicken juices run clear when tested with a knife.

2Step

Reduce the heat slightly and sir in the Simply Stir and heat through.

3Step

Serve with the cooked rice and broccoli.

Chicken & Leek Pie with Simply Stir Mushroom

Ingredients for 4

• 1 tbsp of oil
• 4 skinless, boneless chicken breasts chopped into chunks
• 2 leeks, sliced
• 2 pouches of Philadelphia Simply Stir Mushroom
• 1 pack ready roll puff pastry, defrosted
• 1 egg, beaten
•  serve with 200 g peas and 200 g carrots
•  Equipment - 2 small pie dishes, or one medium pie dish

Instructions

1Step

In a frying pan lightly fry the chicken and leek in the oil for 3-4 minutes until the chicken is almost cooked through and the leeks are soft.

2Step

Add the contents of the Simply Stir pouches and stir through. Remove from the heat.

3Step

Divide the mixture between two small pie dishes into one medium sized pie dish.

4Step

Cut two small rectangles of pastry slightly bigger than the sides of the dishes (or one big one). Cut one rectangle of pastry slightly bigger than the sides of the dish. Set aside. Egg wash to top the edges of the pie dish and top the pastry. Trim the edges so that they don’t overhang. Brush egg wash over the rest of the surface and make two small holes for the steam to escape when cooking.

5Step

Place in the refrigerator for at least 30 minutes to chill.

6Step

When ready to cook, pre-heat an oven to 220 °C/ 425 °F/ Gas 7 - bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. Works really well with peas and carrots.