Enjoy Life

Finger-licking Good! Tasty Chicken recipes

Tasty chicken recipes for you to try, suggested by Ben Ford and David Turofsky

In their latest book,Wings and Things, Ben Ford and David Turofsky, the duo behind the acclaimed Wingmans restaurant, offer a selection of their crowd-pleasing chicken dishes. Here are a couple to try

THE ROUTE 66
The Route 66 is our take on the classic American chicken sandwich, using pankobreaded chicken thigh, gem lettuce, Monterey Jack cheese and pickles.

■ 100g (3/4 cup) plain (all-purpose) flour
■ 1 tsp garlic granules
■ 1 tsp onion powder
■ 1 tsp dried oregano
■ 2 tsp celery salt
■ 2 tsp white pepper
■ 2 eggs
■ 250g (6 cups) panko breadcrumbs
■ 3 tsp salt
■ 1 tsp black pepper
■ 4 skinless, boneless chicken thighs
■ 2 or 3L (2 or 3qt) vegetable or
rapeseed (canola) oil, for cooking

GARNISH
■ 50ml (1/4 cup) red wine vinegar
■ 2 tbsp caster (granulated) sugar
■ 1 red onion, sliced
■ 100g (1 cup) Bread and Butter Pickles
(can be purchased online at (www.
thefoodmarket.com) or substitute with
pickles or chutney of your choice)

TO SERVE
■ 4 sesame brioche buns, halved
■ 50g (31/2 tbsp) butter, melted
■ 125g (scant 1/2 cup) Burnt Onion
Jam (see panel)
■ 1 baby gem lettuce, leaves
separated
■150ml (2/3 cup) Buttermilk Ranch
dressing (see panel)
■ 4 slices American cheese, such as
Monterey Jack

1 Set up three separate bowls. In the first, combine the flour with all of the dry spices and seasoning. Crack the eggs into the second bowl and whisk until smooth. In the third bowl, add the panko breadcrumbs, salt and black pepper.

2 Trim the chicken thighs removing excess fat and any gristle from the meat. Pass the thighs
through the flour, eggs and the breadcrumbs. Set aside on a plate until needed – don’t do
this too far in advance as the breadcrumbs will absorb the moisture in the chicken and the
crust will not be as crumbly as required.

3 Add the red wine vinegar and sugar to the sliced red onions and set aside until soft and deep purple
in colour. Preheat a deep fryer to 170ºC (340ºF).

4 Place the breaded thighs in the basket and lower slowly into the fryer. Cook for eight minutes ensuring they hit 75°C (170ºF) at the core of the thickest part of the thigh. If they don’t hit 75°C (170ºF) after the first eight minutes, continue cooking for a further minute.

5 To build the burger, toast the sliced buns in a dry frying pan (skillet) until lightly coloured. Brush
with the melted butter and return to the pan until a deep golden colour. Add the onion jam to the
bottom bun then add the lettuce. On the top bun spoon on the ranch dressing, being generous.

6 As soon as the chicken thigh is cooked and golden, add a slice of American cheese and
place on top of the lettuce. Garnish with the pickled onions and the pickles. Top with the other half of the bun and give the whole thing a little squeeze. Best served with ice-cold beer.

Burnt onion jam
MAKES 250G (1 CUP)
■ 4 white onions, unpeeled
■ 2 garlic cloves, unpeeled
■ Olive oil, for drizzling
■ 100g (1/2 cup) soft dark
brown sugar
■ 100ml (scant (1/2 cup)
balsamic vinegar
■ Salt and black pepper

Preheat the oven to 190ºC (375ºF) Gas 5. Halve the onions and crush the garlic, leaving them all in their skins. Drizzle with oil and add a little seasoning. Cook in the oven for 35 to 40 minutes, or
until the onions start to catch and char around the edges. Allow the onions and garlic to cool and then
squeeze them out of the skins onto a chopping board. Chop to a pulp and add to a saucepan with the sugar and vinegar. Bring to the boil and reduce until dark and sticky. Store in the fridge in a closed container and use within seven days.

Buttermilk ranch dressing
MAKES 500ML (2 CUPS)
■ 300ml (11/2 cups) mayonnaise
■ 100ml (scant 1/2 cup)
sour cream
■ 100ml (scant 1/2 cup)
buttermilk
■ 2 garlic cloves, chopped
■ 50g (1 cup) freshly
chopped dill
■ 100g (21/2 cups) freshly
chopped chives
■ Freshly squeezed juice of
1/2 lemon
■ Salt and black pepper

Mix all the ingredients together well, seasoning to taste. Store in the fridge in a closed container
and use within three days.

Crumplestiltskin

If the crumpets justify this as a breakfast burger then be our guest.

Crumplestiltskin.PNG

■ 4 small chicken breast fillets, skin on
■ 100g (3/4 cup) plain flour
■ 1 tsp garlic granules
■ 1 tsp onion powder
■ 1 tsp dried oregano
■ 2 tsp cayenne pepper
■ 2 tsp celery salt
■ 3 tsp salt
■ 2 tsp white pepper
■ 1 tsp black pepper
■ 2 tsp baking powder
■ 300ml (11/4 cups) buttermilk
■ 2 or 3L (2 or 3qt) vegetable or
rapeseed (canola) oil, for cooking
■ 8 thick crumpets (English muffins)
■ Fig and Bacon Jam (see below) to serve

STILTON BUTTER
■ 100g (31/2oz) Stilton cheese
■ 50g (31/2 tbsp) butter, softened
■ 1 tsp Dijon mustard

CANDIED BACON
■ 8 rashers (slices) of smoked streaky
bacon
■ 150ml (2/3 cup) maple syrup

1 Preheat the oven to 180ºC (350ºF) Gas 4. Remove the chicken skin from the breasts and stretch out on a baking sheet lined with baking paper. Season with salt and pepper and cook in the oven for about ten minutes until golden and crisp. Retain for garnishing.
2 Work the Stilton into the butter and mix in the Dijon mustard. Set to one side. For the candied bacon, lay the bacon out on a baking sheet and cook in the oven until starting to colour. Brush with the maple syrup and return to the oven until fully cooked and charred around the edges. Set to one side.                 3 In a large bowl, combine the flour, dry spices and the baking powder and in a second bowl pour in the buttermilk. Lay the breasts between two pieces of clingfilm and flatten to 2cm (¾in) thick using a rolling pin.
4 Preheat a deep fryer to 180ºC (350ºF). Pass the flattened breast through the seasoned flour into the buttermilk and then back through the flour. Slowly lower the breast into the hot oil and cook for about 15 minutes until golden brown and thoroughly cooked, ensuring they hit 75°C (170ºF) at the core of the thickest part of the breast and the juices run clear.
5 Toast the crumpets and smear the Stilton butter over the crumpets making sure it fills all the holes. For each serving, add fig and bacon jam to two crumpets. Place a crispy chicken piece on the bottom crumpet and top with the crispy skin and two rashers of candied bacon. Finish off with the top crumpet and a little extra Stilton if you have it to spare.

Fig and bacon jam
MAKES 250G (1 CUP)
■ 200g (12/3 cups) dried figs
■ 150ml (2/3 cup) apple juice
■ 1 banana shallot, finely
chopped
■ 2 rashers (slices) of smoked
bacon, finely chopped
■ 1 garlic clove, finely chopped
■ Light olive oil, for frying
■ 100ml (scant 1/2 cup)
balsamic vinegar
■ 75g (1/3 cup) soft dark
brown sugar
■ 1 cinnamon stick
■ 2 cloves
Soak the figs in the apple juice until soft, then remove and chop. Retain the liquid. Soften the shallot, bacon and garlic in a pan with a little oil. Add the vinegar, sugar, spices and figs then bring to the boil and reduce by half. Add a little of the apple juice soaking liquid and continue to reduce until thick and sticky. Allow to cool. Remove the cinnamon stick and cloves before serving. Store in the fridge in a closed container and use within 3 days.

Enjoy!

Other stories in Enjoy Life

Summer reads
Latest book reviews May 25
Latest DVD Reviews
April 2025 book reviews
Spring 2025 Book Reviews
Spring 2025 DVDs
March 2025 book reviews
Winter 2025 CDs
Winter books 2025
Winter DVD's
Great Christmas Music Ideas
Christmas books - gift ideas
Autumn Reads
Summer 2024 Books
Summer DVDs
Summer CDs
Latest book reviews
May DVD Reviews
May's book reviews
May's CD reviews
That English Riviera Touch
April's DVD reviews
April's book reviews
April's CD reviews
March's DVD review
March book reviews
March's CD reviews
February's DVDs
February's books
Winter books
January's DVD releases
Christmas book reviews
November DVD reviews
November's Music Reviews
November book reviews
October's DVD reviews
October's New CD releases
October's book reviews
September's DVD Reviews
DVD selection for August 2023
September's book reviews
Latest music reviews August 2023
August Round up
August Paperback Reviews
August hardback book reviews
July 2023 Roundup
Pick of the paperbacks July 2023
July 23 Hardback book reviews
July 2023 DVD releases
July 2023 CD reviews
Pick of the paperbacks June 2023
June DVDs
Hardback book reviews - June 2023
Simon Evans CD Reviews for June 2023
Tesco Summer indoors and out
Book reviews
May 2023 paperback book reviews
May 2023 Hardback book reviews
May's DVD Selection
May's CD selection
Round up of April 2023's book reviews
April 2023 paperback reviews
April 2023 Hardback book reviews
More March 2023 must-reads
March - Pick of the paperbacks
March hardback recommendations
Afternoon Tea
March 2023 - DVD releases
March 2023 Music
February 2023 Books Round up
Pick of the paperbacks - February 2023
Book reviews February 2023
DVD recommendations
February's music reviews
Freedom on two wheels
Make do and mend
Foray into the Fens
Christmas reads
Tasty, healthy recipes by Joanne Wood
Keeping fit and healthy with the Green goddess Part 2
Keeping fit and healthy with the Green goddess Part 1
Beauty: Say 'Allo 'Allo to an alluring look
British Library: Palace of the printed word
Look good and feel great with CBD
Interior design: Inspiration for outdoor spaces
Summer fun at Belvoir Castle
Finding Fitness Starts With Fashion
‘In Vogue’ Veg – Cavolo Nero Sales Grow by 14%
Eat Continental and live longer
A life-affirming book... about death
Get Sewing: Floral bespoke notebook cover
Find your family fortunes... for FREE!
Beauty: Get set for spring...
Spanish Recipes: Small is beautiful
The Vegan Revolution
Interior Design: Maximise your living space
Pets need a spring clean too
Visit Family Tree Live
MasterChef: Classic with a Twist
Get Sewing: Quilted pot-holder
Bob Dylan "Rock and Roll music wasn’t enough for me”
Plant Power Day: 7th March 2019
Interior Design: Less is more in minimalist home
A second chance at love
Interior Design: Great Gatsby Cabinet
The rise and rise of the birthday cake
Walking back to happiness
Baking With Veg
Totally Tina Tour
How to take care of your hair over-50
The nation's most popular cake recipes
Your views: Can you help?
Hail the grandparent aupairs
Beauty: Denise Welch "I love the shape I'm in at 60"
The Austerity Olympics
Healthy reasons to acquire a taste for olives
Grand Treats for Grandchildren
Declutter your home, and clear your mind
Scandi-style Mules for Swollen Feet
Beetroot and Walnut Cupcakes with Cream Cheese Frosting
In your garden: October
Dr Norman Croucher: The toughest summit of them all
Craft Corner: Sweet Easter Basket
Have your cake and eat your Easter egg too!
Interior Design: Moroccan inspired drawers
BR remembered... 70 years on
A gentleman's guide to spring fashion
Why antique jewellery is glittering
New Year, new beauty habits
Cliff Richard "I have a deeper faith now"
Do you remember? Oliver!
What we really look for in retirement living
Interior Design: Wedding bells on a budget
Counter culture: The revival of the board game
Jodie Whittaker: "Doctor Who is all about change"
85 year old Grandmother gains a PhD
Dame Eileen and a Crowning glory
Writing the story of you life
Why winter shouldn't stop you: don't wait until New Year
World' first 'wellness shed' stirs up mindfulness
Growing old is amazing
Don't miss out on the internet age
Prepare to feel ancient...
Hawks: Up close and personal
Studious retiree heads back to school
Garden Expert: Soaking up the sun
Emily Watson "I'ts such a gypsy life"
Here's to you Mrs Robinson
Brits Embracing 'Urban Birding'
Volunteering for Nature
The Secret to Younger Looking Eyes
Anti-ageing Options Part 2
Anti-ageing Options
End of the road for a pop icon
Reaching out to Dementia Sufferers: Sporting Memories Network
Are you ready for retirement?
Afternoon Tea Recipes
Surprisingly Good Wholegrain Recipes: Savoury
Staying safe in the Summer heat: Drowning prevention
Stardust Memories
Baking made easy
Cooking for one
The real cost of your wine