Food & Drink

1 Ingredient 3 Ways | Chicken (And a Roast Chicken Recipe to Try at Home!)

By Penny Kidd - 08 Jul 2014

I'm one of those people who will never order a chicken dish when they go out for dinner. 

Dishes like crispy pork belly, confit duck, or lamb rack are much more likely to pique my interest whereas with a chicken dish I'll think it's either overpriced or something I could cook at home. 

But I can remember a time in my childhood when a Chicken Kiev was the height of sophistication and my most requested birthday meal.

So what happened? When did the poor old chook get relegated to a quick and dirty mid-week stir-fry or, worse still, a last resort bucket courtesy of a certain Colonel?

Here are a few new ideas to get you inspired so we can give the chicken a new burst of life, and our favourite Brisbane restaurants serving the white meat right.

Poached breast

I used to picture poached chicken as slightly grey, smelly, and with some unknown white frothy substance settling on its surface. But poached chicken is actually delicious and an easy way to impart lots of flavour into an otherwise tasteless cut. Poach your chicken in an Asian broth comprising soy, ginger, stock, and spring onions to maximise the flavour.

Newcomers to the Brisbane restaurant scene, Flaming Olive serve their fragrant poached chicken with salted radish, autumn leaves, crème fraiche, and sesame oil.

Crispy legs

Is there much better in life that a crispy piece of southern fried chicken? I'm not talking about any Colonel's recipe, I'm talking about the real deal. Brisbane now has plenty of Deep South restaurants to check out, but this dish is easy to make at home and serve up with grits, corn and gravy. Buttermilk is a must and should be used to tenderise the chicken for around four hours. Use a plastic bag to shake together flour, cayenne, garlic powder, salt and pepper before adding the pieces of buttermilk-drenched chicken. Fry in oil or bake in the oven until you have a crispy skin and juicy centre.

Carolina Kitchen is the traditional home of southern fried chicken in Brisbane — check out their smothered fried chicken served with grandma's gravy over fresh garlic mashed potatoes and two side fixins.

Devilish wings

I'm getting hungrier and hungrier writing this article and now craving some spicy wings! Things are going to get messy now, but it'll all be worth it, and these fellas are meant to be consumed by the bowlful. The key is a good marinade so try combining tomato sauce, Worcestershire sauce, mustard, sugar, and paprika for a classic hot and sticky kick.

Yard Bird Ale House takes chicken wings very seriously and have a range of options to choose from including standard buffalo wings, jerk chicken wings, and death sentence wings.

If you're looking for a great, mid-week chicken dinner you can't go past this quick and easy chicken drumsticks recipe that only has three ingredients.

Parmesan chicken drumsticks recipe

2 cups parmesan cheese, grated
1 egg white
6 chicken drumsticks
Salt and pepper

Pre-heat the oven to 200 degrees.

Mix together the cheese, salt and pepper in a shallow dish. In a separate dish, beat the egg white until fluffy.

Dip the chicken in the egg white and coat well, then roll in the cheese mixture.

Place the chicken on a baking tray and bake for approximately 45 minutes or until golden brown and cooked through.

TUL Note: Penny is a freelance food writer and obsessive cook, who has returned to Brisbane after ten years living in the UK and Melbourne. She is currently taking her passion for sweet treats one step further and learning the skills to become a pastry chef from her culinary idols, documenting her experiences through her blog Project Pastry.  

Image Credit: Leite's Culinaria

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