The Atlanta Falcons are ready to take on the New England Patriots this weekend — will you have the stamina to make it through the game? Cook up one of these “dirty bird” chicken recipes for your Super Bowl party, and you’ll be sure to have enough energy to do the Dirty Bird dance and keep the party going well past the last field goal.
Hy Vong’s Fried Chicken
Hands on: 5 minutes Total time: 25 minutes Serves: 4
To avoid splatters, be sure to dry the chicken with paper towels before frying and use a wok or a large, deep pot.
Canola oil, for frying
1 whole chicken, cut into quarters
1 cup best-quality chicken stock, preferably homemade
1/4 cup soy sauce
1/4 cup finely chopped jalapeno or serrano peppers, seeded if desired
1/2 cup chopped scallions (white and green parts)
Heat 1 inch oil in a wok over medium-high heat. Dry the chicken thoroughly
with paper towels. Add the chicken and pan-fry, without moving, until the bottom skin is golden and crisp, 8 to 10 minutes. Flip the pieces and cook on the other side, an additional 8 to 10 minutes.
While the chicken is cooking, make the sauce: In a small saucepan, bring the stock, soy sauce and jalapenos to a simmer. Arrange the chicken on a platter, pour the sauce over the top, and garnish with scallions. Serve immediately.
Per serving: 466 calories (percent of calories from fat, 71), 31 grams protein, 2 grams carbohydrates, trace fiber, 36 grams fat (4 grams saturated), 89 milligrams cholesterol, 1,228 milligrams sodium.
–Reported by Wendell Brock
Asha Gomez’s Keralan Fried Chicken, Lowcountry Cardamom Waffles and Spicy Maple Syrup
Hands on: 70 minutes Total time: 25 hours, 10 minutes (includes marinade time) Serves: 8
You’ll need to plan ahead for this dish. It takes a full 24 hours to marinate the chicken and infuse the syrup. But it’s worth the effort. Unsweetened malt powder (also known as diastatic malt powder) can be found online. The original recipe called for twice this amount of syrup, so feel free to double up. But we found 1 cup to be plenty.
For the spicy maple syrup:
1 teaspoon whole cumin seeds, coarsely ground
1 teaspoon whole coriander seeds, coarsely ground
1/2 teaspoon crushed red pepper flakes
1 cup maple syrup
For the waffles:
1 1/2 cups all-purpose flour
1/2 cup rice flour
1/4 cup unsweetened malt powder (available online)
2 tablespoons (packed) light brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cardamom
1 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
6 tablespoons unsalted butter, melted and cooled,
plus more for greasing the waffle iron
1/2 cup cooked basmati or white rice
For the chicken:
2 cups buttermilk
10 garlic cloves
1 (2-inch) piece fresh ginger, peeled
6 whole Serrano (or 3 large jalapeno) peppers (seeded if desired)
Bunch of fresh cilantro
Bunch of fresh mint
2 tablespoons kosher salt
8 boneless, skin-on chicken thighs (about 3 pounds)
Vegetable oil, for frying
3 cups all-purpose flour
2 tablespoons coconut oil, melted
2 stems fresh curry leaves (optional)
To make the syrup: Toast the cumin seeds, coriander seeds and red pepper flakes in a dry, hot medium skillet until fragrant and the seeds begin to pop, 1 to 2 minutes. Whisk the toasted spices into the maple syrup and let the syrup infuse at room temperature for 24 hours.
To make the waffles: In a large bowl, whisk together the flour, rice flour, malt powder, sugar, baking powder, baking soda, cardamom and salt. In a separate bowl, whisk together the eggs; then add the buttermilk and melted butter and whisk again. Slowly whisk the wet mixture into the dry ingredients; then add the cooked rice, whisking just until combined. Cover and let the batter rest for about 1 hour at room temperature. Heat a waffle iron and brush with melted butter. For each waffle, ladle 1/2 cup batter into the waffle iron and cook until crisp and golden, 4 to 5 minutes.
To make the chicken: In a blender, puree the buttermilk, garlic, ginger, peppers, cilantro, mint and salt until smooth. Place the chicken in a large glass dish or bowl, pour the buttermilk puree over the chicken, toss to coat and marinate for 24 hours.
Fill a large (12-inch) cast-iron skillet with 1?3 inch oil and gently heat to 300 degrees. Set a wire rack on top of a rimmed baking sheet and set aside. While the oil is heating, remove the chicken from the buttermilk puree, gently shake off excess and dredge each piece in flour. Place the chicken in the skillet, skin side down; the oil should come halfway up the pan. Cook the chicken until it turns golden brown, 10 to 12 minutes per side. Drain the chicken on the rack and drizzle with the melted coconut oil. While the chicken is draining, crisp the curry leaves by frying in the oil until crisp, 10 to 15 seconds.
To serve: Place a piece of hot chicken on waffle, and drizzle with spiced syrup. Garnish with the fried curry leaves (if using).
Per serving: 968 calories (percent of calories from fat, 49), 35 grams protein, 88 grams carbohydrates, 2 grams fiber, 53 grams fat (16 grams saturated), 189 milligrams cholesterol, 1,226 milligrams sodium.
–Reported by Wendell Brock
Buffalo Chicken Tenders
Buffalo-style chicken wings and chicken nuggets are just the sort of deep-fried deliciousness we’re talking about. My recipe marries the two and, incredibly, does so in a way that simultaneously satisfies the soul and keeps the blood whistling through the old arteries.
Hands on: 15 minutes Total time: 2 hours, 30 minutes Serves: 4
2 garlic cloves, smashed
1 teaspoon salt
1/4 cup plus 2 tablespoons hot sauce (my favorite for this recipe is Tabasco Chipotle), divided
2 cups plus 6 tablespoons buttermilk, divided
1 pound chicken tenders (or chicken breasts cut into 3-by-1-inch strips, 1/2-inch thick)
3/4 cup whole-wheat Italian seasoned breadcrumbs
1/4 cup panko breadcrumbs
1/4 cup low-fat mayonnaise
1/4 cup crumbled blue cheese
1/2 teaspoon lemon juice
In a medium bowl, combine the garlic, salt, 2 tablespoons of the hot sauce and 2 cups of the buttermilk. Whisk until the salt is dissolved. Add the chicken tenders and stir to coat well with the marinade. Cover and refrigerate for at least 2 hours and up to 10 hours.
When ready to cook, heat the oven to 425 F. Line a baking sheet with parchment paper and spray it with olive oil cooking spray.
In a shallow bowl combine the whole-wheat and panko breadcrumbs. In another small bowl, whisk together the remaining 6 tablespoons of buttermilk, the mayonnaise, blue cheese and lemon juice. Transfer to a ramekin for dipping. Pour the remaining 1/4 cup of hot sauce into a second ramekin for dipping.
Use a colander to drain the chicken, but do not pat it dry. Dip each chicken piece in the breadcrumb mixture, making sure it is coated well on both sides. Arrange the chicken in a single layer on the prepared baking sheet, then spritz the tops with olive oil cooking spray.
Bake on the oven’s middle shelf for 10 minutes. Turn the chicken pieces over and bake for an additional 5 minutes, or until they are just cooked through. Let cool for a few minutes, then transfer to a platter. Serve with both dipping sauces.
Per serving: 300 calories (27 percent from fat), 33 grams protein, 22 grams carbohydrates, 1 gram fiber, 9 grams fat (3 grams saturated, 0 grams trans fat), 80 milligrams cholesterol, 1,120 milligrams sodium.
–Sarah Moulton, AP
Sweet and Sticky Honey Hot Wings
Chicken wings rarely are made at home because they are associated with deep frying, something most home cooks don’t want to bother with. But truth is, they are so much better grilled. When they’re grilled, the meat is tender and juicy and the burnished skin is crisp, not flabby.
I have a recipe that was dubbed the “world’s best” by my many students, who enjoyed them and started making them at home. The best part is that the recipe is so simple, you hardly need a “recipe.”
Hands on: 15 minutes, plus marinating
Total time: 1 hour, 15 minutes
No grill handy? These wings also can be cooked on a rimmed baking sheet fitted with a metal rack. Roast them for 30 minutes at 400 degrees, then toss them with the barbecue-honey sauce and roast for another 20 to 25 minutes.
1 cup molasses-based barbecue sauce
1 cup honey
1 (12-ounce) bottle Frank’s Red Hot Original Cayenne Pepper Sauce
2 gallon-size heavy-duty zip-close plastic bags
4 pounds chicken wings and/or drummettes
4 tablespoons olive oil, divided
Fine-grain sea salt
In a medium bowl, mix together barbecue sauce and honey. Refrigerate until needed.
Divide the bottle of Frank’s hot sauce evenly between the 2 plastic bags. Add half the chicken to each bag, then seal the bag and turn to coat evenly. Refrigerate to marinate for at least 2 hours, or up to overnight.
When ready to cook, heat one side of the grill to medium, the other to low. Remove the barbecue-honey sauce from the refrigerator to warm to room temperature.
Open each bag just at the corner and tip it over the sink to drain the marinade. Add 2 tablespoons olive oil and a pinch of salt to each bag, then reseal the bags and shake gently to coat. Using tongs, transfer the chicken to the cooler side of the grill.
Cover the grill and cook for 40 minutes, or until starting to brown. Remove the chicken from the grill and place in a large bowl. Pour the barbecue-honey sauce over the wings, then use tongs to toss them to coat well.
Place wings back on the grill for another 15 to 20 minutes. Remove from the grill and let rest for 5 minutes before serving.
Per serving: 1,010 calories (percent of calories from fat, 50), 1 gram fiber, 56 grams protein, 68 grams carbohydrates, 57 grams fat (14 grams saturated), 225 milligrams cholesterol, 2,750 milligrams sodium.
–Elizabeth Karmel, AP
Curried Chicken Wings With Peach Dipping Sauce
Hands on: 20 minutes Total time: 2 hours, including 1 hour for marinating Makes: 24 wings
Forget about the fryer, these marinated and baked curry-spiced chicken wings are crowd-pleasers. Creamy peach dipping sauce adds classy culinary touch. And if like more heat, just add more hot sauce.
For the wings:
3 pounds chicken wings (12 to 14 whole wings)
1 teaspoon Madras or spicy curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
2 tablespoons soy sauce
2 tablespoons canola oil
2 to 3 jalapenos, cored, seeded and very finely chopped, plus more for garnish
2 cloves garlic, very finely chopped
Coarse salt and freshly ground pepper
For the dipping sauce:
1/2 cup plain low-fat or whole-milk Greek-style yogurt
3 tablespoons peach preserves
1/4 teaspoon hot sauce, or to taste
Coarse salt and freshly ground pepper
1/4 cup cilantro sprigs
To prepare the wings: Cut off wing tips and halve the wings at the joint. In a large bowl, combine wings, curry powder, turmeric, cayenne, soy sauce, canola oil, jalapenos, garlic, salt and pepper. Toss to coat. Cover and refrigerate for at least 1 hour, or overnight.
To make the sauce: In a small bowl, combine yogurt, preserves and hot sauce. Season with salt and pepper. Cover and refrigerate.
To cook the wings: Remove marinated wings from the refrigerator and let come to room temperature. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil. Transfer wings to the rack, without crowding. Bake until the wings are deep brown and the juices run clear, turning once, 15 to 20 minutes per side.
To serve: Taste the dipping sauce and adjust for seasoning with salt and pepper. Garnish with cilantro and serve the hot wings with dipping sauce on the side.
Adapted from “Basic to Brilliant Y’all” by Virginia Willis (Ten Speed Press, $35)
Per wing: 86 calories (percent of calories from fat, 62), 6 grams protein, 2 grams carbohydrates, trace fiber, 6 grams fat (2 grams saturated), 24 milligrams cholesterol, 114 milligrams sodium.
—From Virginia Willis’ cookbook, “Basic to Brilliant, Y’all”