Chicken thighs with raspberry sauce 😍😍

                                    

Rating: Unrated

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•  Chicken Thighs with Raspberry Sauce

Fusion of flavors, cuisines, and techniques bring an incredibly tasty treat to your table. Crispy chicken in a sweet and savory berry sauce

Ingredients

4

Original recipe yields 4 servings

Ingredient Checklist

• 1 (12 ounce) jar red raspberry preserves
• 2 tablespoons Worcestershire sauce
• 1 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¾ cup cornstarch
• 3 large eggs
• ½ teaspoon salt
• 1 pound boneless chicken thighs, cut into 1-inch pieces
• vegetable oil for frying

Directions

Instructions Checklist

• Step 1

  Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.

• Step 2

  Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.

• Step 3

  Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.

• Step 4

  Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.

Nutrition Facts

Per Serving:

 

594 calories; protein 26.5g; carbohydrates 80.7g; fat 18.5g; cholesterol 217mg; sodium 501.5mg

Nutrition Tips:

Drink some water, especially before meals

Two studies note that it can increase metabolism by 24–30% over 1–1.5 hours. This can amount to 96 additional calories burned if you drink 8.4 cups (2 liters) of water per day 

 

Crispy Fried Coconut Chicken Tenders

Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.

Ingredients

• 2 cups milk
• 2 tablespoons white vinegar
• 2 pounds chicken breast tenderloins
• 2 large eggs
• 2 tablespoons heavy cream
• 1 pinch salt and ground black pepper to taste
• 1 cup coconut
• ¾ cup almond flour
• ¼ cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon chili powder
• ½ cup coconut oil, or more as needed

• Directions

  Instructions Checklist

  • Step 1

    Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.

  • Step 2

    While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.

  • Step 3

    Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.

  • Step 4

    Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.

  • Step 5

    Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.

  • Step 6

    Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

  
  

• Nutrition Facts

  Per Serving:

   

  663 calories; protein 43.7g; carbohydrates 20g; fat 45.7g; cholesterol 167.5mg; sodium 560.3mg.
• Nutrition tip: E

  at fatty fish
• Studies show that people who eat the most fish have a lower risk of several conditions, including heart disease, dementia, and depression 

                                                     

           Popcorn Chicken

Bite-sized pieces of chicken that are sure to be a family favorite. I love to serve it with  homemade mashed potatoes and green beans. 

   

Ingredients

Ingredient Checklist

• 3 cups flour
• 2 teaspoons garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 eggs
• 2 tablespoons lemon juice
• oil for frying
• 3 skinless, boneless chicken breasts, cubed

Directions

Instructions Checklist

• Step 1

  Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.

• Step 2

  Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.

• Step 3

  Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.

• Step 4

  Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

Nutrition Facts

Per Serving:

 

451 calories; protein 21g; carbohydrates 49g; fat 18.4g; cholesterol 95.6mg; sodium 247.9mg