Donal's Top 5 Chicken Recipes! 🍗

[Music] what our chicken is an absolute Indian classic it is complete comfort food and you get left with this fragrance you can wrap in a buttery creamy spicy sauce are you drooling yet because this is so easy to make and so delicious all at the same time so we're gonna start it off by making our marinades I'm using some chicken ties and I have them in a little ziploc bag so just transfer in some yogurt forest spices we have two teaspoons of coriander I've got one teaspoon of cumin going in here a heap tbsp of garam masala we've also got some ginger and some garlic which I'm just gonna grate over so great up your ginger on a microphone grater so you get a nice fine paste and I'm gonna do exactly the same with some garlic so we got ginger we got garlic scoop that in there now if you have the time please marinate this overnight but about an hour or two will do the job I'm actually also gonna season it up with a little bit of sea salt and some black pepper as well give it all a good mush okay it is nicely coated so this now is gonna go into the fridge and it's gonna marinate and I do have one that has already marinated and is ready to be fried off so into a pot we're gonna get this nice and hot now to fry off the chicken I'm going in there with a little bit of rapeseed oil or you could use sunflower oil and I'm also going in there with some butter once that butter is nice and foaming it's time to get in there with the chicken now you do need to do this in batches otherwise you won't get a nice bit of color on your chicken so grab it out of the bag and we're just gonna fry it off till it's nice and charged [Music] my chicken is nicely brain so now it's time for the sauce so in there with a good generous amount of butter melt that down and we're gonna fry off some onions to get our base flavor going in this pan so onions go straight in give it a little touch of some sea salt just at this point as well as a few cardamom pods it'll add lovely fragrance to this sauce next into the onions we have some garlic so there's a generous amount of garlic going in here good few cloves we've got some green chili for some spice and to kind of echo the aromatics that are in the chicken we've got some more ginger so give that all a good stir through just with that simple combination of butter onions chili garlic and ginger it smells so good right now and to that we're gonna add in our spices so same sort of flavors that we're going on in the chicken we've got coriander 1 heaped tablespoon of garam masala and 1 teaspoon of cumin that lovely earthy flavor I've also got a tiny touch of some paprika or if you can get some Kashmir chili powder that would be lovely in there as well give that all a good stir through and now go in with a generous amount of tomato puree it's gonna add a lovely intense sweetness this is a butter chicken so it is quite luxurious and luscious so finish it off with some more butter and we've also got some cream going in as well and the key really is to keep stirring as you add it because otherwise it can have a tendency to split so stir it and pour it and you will be fine and now it needs to come back to a simmering point we're gonna get back in there with the chicken and cook it out just until that chicken is nicely cooked through you chicken it smells so good right now the chicken is completely cooked through that sauce is wrapped around and now it's time to serve off I have some basmati rice that's been cooked with a few strands of saffron which will give it that lovely yellow color and it is perfect for serving with your butter chicken so take off a few spoonfuls of that really rich sauce and those nice tender pieces of chicken over the top so let's see how it tastes I'm gonna grab a little bit of the chicken or the rice Wow there is a serious build of spice and flavor that goes on in here and while it's not just the spices you're also getting the aromatics from the garlic the chili the ginger this is a proper comfort food dish you can see just how easy it is to make this is a butter chicken that will get the whole family eating together I hope that you'll give it a go if you want the recipe you can find it in the box below guys you are in for a treat today because not only it's my mom they know she's so excited we're going to make for you a classic recipe that you always make for me which is my mom's cocklebur Blanc and if you're wondering what that is it is a creamy chicken dish which has lovely wine to her has lovely pancetta a little bit of onion it's very very tasty book your twist is that if you don't have red wine which is the classic way of making coq au Van you do it with white Blanc is thank you in French perfect oh oh francais so while you're cutting up the mushrooms I'm going to cut up the onion so a nice fine chop on your onion so look we have pretty much all the things we need to make this coq au van that's the beauty of it not too many ingredients very easy to make would you make this when I was coming home from school no okay okay get your pan on nice and hot oh I forgot there's lots of garlic in here it's a French recipe of course so lots of garlic is really essential so we've got about four cloves of garlic here I'll give you that job and I'll bring the chicken when the pan is nice and hot and your oil is just about smoking you need to get your chicken in and browning that is the sizzle you are after so get it Oh what season it now right here you do the salt under the pepper so nice bit of seasoning some sea salt some black pepper okay thank you alright so check it off and now all that's left in that pan is these wonderful chicken juices so don't roll them away you need to get that lovely chicken juice and hit it with some salty pancetta now if you don't have a punch at it you could use and by rushers she means bacon so we're gonna use you can use you can either use smoked streaky bacon pancetta or what we have which is a bit of boat so get that in there fry it off okay check it will you just be quiet for a minute I try to bleed and record a TV show okay Lizzie's gonna put in the onions I should have said my mom's name and please don't know any of you realize that but so it's onion and garlic and the bacon and actually I like to add a little water in here as well [Music] you need to add in some of these beautifully chopped mushrooms you've done a fine job a fine job you can use whatever mushrooms you want we're using kind of button mushrooms and they're fine and they're the last thing we need to add in is a little drop of white wine I'm gonna say a little bit of drop of white wine I mean the sort of amount that my mother normally drinks on a Friday evening we're gonna hit it with our chicken legs I know the house for the fastest-rising I highly doubt that all our ingredients are in there now so what we need to do what do we need to do I touch a black pepper black pepper okay so I was gonna say we need to slowly braised a foot yeah what would you suggest oh look okay this is seasoned up white wine all those wonderful things are happening in this pan how long would you leave us oh I'd give it a good 45 minutes 45 minutes - 50 50 50 minutes leave it covered and leave it for about 50 minutes it slowly braises and becomes wonderfully tender and you know it's tender because the chicken literally falls off the bone so we can probably go and have a glass of wine there we fall off let's see in a second oh yes these beautiful chicken ties have had about 50 minutes the next stage here is to take out the chicken pies and you can see that the meat is nice and tender we've got wonderful sauce in the bottom here and there what do we need to do we need to add the cream yes we do need to add the cream what's with the accent just the excitement of YouTube is this okay it's an ice cream all the way in here a generous bit of cream and it's that combination of white wine onions pancetta creaminess delicious so bring it up to a rolling boil and then at this point we can probably add in our chicken back in yeah so get that back in there the last little thing to do is to serve it with some parsley it's ready to rock so parsley goes in look at the color green fresh aromatic those are all the things you want Green is good Green is good yep so bring that to the boil and simmer retain for a babe 5 6 minutes and then it's ready to serve yeah how are you gonna serve it in the pan in the pan to the table Street Lucas red rice just tie us know we're just gonna eat this here I'm hungry you kind of have to plan your meals oh thanks baby you know I mean I'm sorry okay okay that's service as you wish okay off we go this cream is bubbled away and look at this it is ready to rock how good does that look right now yes fine little parsley nice little touch of parsley and it's nearly done I think could we try it now okay we're gonna try it so so good that chicken is really tender salty creamy it's wonderful chicken braised in creamy white wine how good is that great depth of flavor mm-hmm brings me back to those days cooking in the kitchen near the windows steaming up yeah have a cold winter's night yeah you do new home oh well it was always tasty food like this that we always had that's exactly and that's why you need to try this recipe the recipe is in the box below [Music] hi guys chicken katsu curry one of the most popular Japanese curries and it is so simple to make so we're gonna start off in our pot we want a nice bit of heat on our pan and the great thing about this sauce is that it's all store a couple ingredients apart from your fresh ingredients like your onion garlic and ginger which I'm going to add right now but first things first we need a little bit of oil so I made a tablespoon of oil just to fry off your ingredients and now I finally minced up my ginger my garlic and some onion now you don't have to worry too much about the chopping here because at the end of the day we're going to flip this to a nice smooth finish so chop them the best you can into the pan with our ginger into the pan with some garlic and into the pan with some onion fry off your ginger garlic and onion just until it's nice and tender you need the students for about four minutes just until the bedroom is softened down my lovely aromatic ingredients have now softened down so it's time for our spices turn down that piece and I'm gonna grab up a tablespoon or so of curry powder this is a mild curry powder we're going in with about half a teaspoon or a quarter of a teaspoon of chili powder and then one teaspoon of turmeric which is gonna give this incredible color to your lovely curry so give it a good stir through as soon as you add the spices in there you'll notice that wonderful smell from all those dried spices coming alive it's time to add in a tablespoon of tomato puree this is gonna give you a sort of sweet flavor in here so mix that through and now loosen all that wonderful flavor out with some chicken stock straight in the pan this isn't ever gonna cook it for about eight minutes just until that sauce reduces right down now while that comes to the boil we're gonna crack on with our chicken for our chicken katsu curry there's a little bit of a process to this but it's very simple we're gonna take off two sheets of parchment paper one on the chopping board and one to lay on top don't your chicken breasts straight onto the parchment paper and then dump your second bit of parchment on top so essentially you've got a nice little parcel going on here and I'm gonna use a rolling pin to flatten these out so I get about one centimeter in thickness right these are looking pretty good you can get rid of that piece of parchment paper yeah you don't actually have to do this pressure paper you can do it on the board but it's just a nice little method once you bashed up the chicken you get left with these nice thin slices of chicken just like this one so we're gonna get it straight into a flower I've got my little station of flour egg a little bit of panko breadcrumbs so just dust your chicken breasts until it's nicely coated shake off any of that excess you're going to take that chicken breast dip it in the egg and now it's all about just delicately taking it from the egg straight into those panko bread crumbs give it a nice toss so that they're nicely coated sprinkle any of the excess over there always even nice finish on it just like this transfer it back onto the parchment paper repeat the exact same process for the second dish we have two bread crumb chicken breasts now if you can't get panko bread crumbs normal bread crumbs will do but you'll get a lovely crispy finish on your chicken if you have them so straight into the pan with a little drop of oil I have the heat on that's at a nice high temperature and you do need a nice high temperature when you're frying these chicken breasts off my curry is coming together it's actually reduced right down now let's take it off the high heat transfer it to a lower heat and we're gonna get our chicken in and frying off to beautifully bread from chicken breast straight in the pan nice and hot you do need to make sure it's nice and hot so you get a lovely golden brown color on your chicken breast so we have a nice mixture going on here but it looks a little bit lumpy and bumpy so I'm gonna grab up a stick blender and blitz this until it's nice and smooth you can have your curry sauce a little taken Bobby if you want to but if you want that sort of traditional look and finish you want to blitz it up with a hand blender okay I have a nice smooth finish on my sauce so it's time for some extra flavor I've got some soy sauce going in here about 1 tablespoon of soya sauce goes in 2 teaspoons of rice wine vinegar and then 1 tablespoon of honey for a little bit of sweetness give that all a good stir through we've got a serious curry sauce we've got crispy chicken and now we need to serve it up with some rice time to take a that crispy chicken and in true katsu curry style we're gonna slice that off so in nice generous pieces and serve that alongside the rice with some of the curry sauce it is absolutely gorgeous that going on and then just spoon some of that lovely curry sauce over the top and we are talking serious katsu curry happiness bit over there ice finish it off with some sliced spring onions just to garnish and you have a serious dish to be proud of I'm gonna dig in try some with that lovely sauce and the rice mmm it's real comfort food you've got that really aromatic sauce wrapped around crispy bread crumb chicken and a little bit of rice on the side you need no more [Music] if you've ever been to an American Italian restaurant you will definitely have heard of chicken parmesan or is it chicken parmesan I never quite know either way this is an incredibly comforting dish of cutlets of chicken breadcrumb too crispy covered in tomato sauce and then baked in the oven with Uzis Guzzi Guzzi lovely cheese on top it's gonna be absolutely delicious and it's very easy to make starts off with a really good tomato sauce and for that I have some garlic some onions we're gonna get frying them off in this little pot here and make off this tomato sauce so in with a teaspoon or a tablespoon of olive oil once you've got that olive oil starting to heat up it's time to get in there with some onions and a little bit of garlic as soon as those onions start to sweat down and become a little bit more tender it's time to add in some of our aromatics I've got a pinch of chilli flakes and a pinch of dried oregano now that it's become nice and aromatic it's time to get in there with our plum tomatoes now when you've added those tomatoes just press them down with the back of a wooden spoon I'm gonna actually finish this off in a food processor so I get a super smooth marinara sauce but in the meantime just let it cook away really nice and gently and let those flavors come together and intensify last little touch is a tiny bit of sea salt and black pepper just to season it up you don't actually need that black pepper in there but because you have the red chilli flakes and the black pepper it kind of rounds off the spiciness so give it a last little stir now while this simmers away and intensifies in its flavor we're gonna talk about our chicken it's a very simple bread crowing method here I've got bread crumbs I've got egg I've got a little bit of flour but what we need to do to make sure that we get really nice crispy chicken breasts is to bash it between some parchment papers so grab up a nice sheet of parchment paper slap in your chicken breast like that and then fold over that bit of parchment paper and then using a rolling pin or a meat hammer will do the job as well just gently bash these to about one centimeter in thickness okay we are in business we have beautifully smacked chicken breasts and now it is time to bread these beautiful little babies up so just remove any of that excess parchment paper and now it's just a case of dipping the chicken in all these different pan aid stations so firstly we need to season them so a good bit of sea salt and black pepper goes into the flour generous bit of sea salt goes in here as well and then just using a fork give it a good mix through just to make sure it's evenly combined and now it's a quick Swift movement from chicken to flour to egg to bread crumbs [Music] [Music] my chicken is cooking off and it needs about four minutes either side or just until it's completely cooked through I've got a nice golden-brown color on that chicken and at this point now that it's cooking off quite nicely like tomato sauce is looking really good right now you can see that it's reduced right on down so I'm just going to get it into the mixer and get blitz top [Music] right our beautiful tomato sauce is done and ready to go it's super smooth and our chicken breasts are just ready to go you can see we've got a gorgeous golden color on it that is exactly what you're looking for and remember this is gonna bake off in the oven for a little bit longer so just make sure you have that really nice rich golden color on it so drainage on a plate lined with some kitchen paper and now it is time to construct this chicken parmesan so grab up that tomato sauce that we've lit up to a nice smooth finish and we're gonna tip out about half of this just across the base so once you've got a nice smooth base just like this one I'm gonna take up those chicken breasts and stick them straight in that tomato sauce they're still nice and crispy and very very hot so finish it off with the rest of that tomato sauce [Music] once you've spread that tomato sauce all over your wonderful chicken it is time to finish it off with the key ingredient to chicken parmesan or chicken parmesan it is some Parmesan cheese so great up your Parmesan cheese nice and finely and actually a good tip is if you want really gorgeously grated Parmesan cheese blitz it up in a food processor otherwise on a microplane grater will do the trick so sprinkle this straight over the top and you want to be pretty generous with this I don't think it can take any more Parmesan cheese right now and a last little touch this is my little Italian trick that I picked up when I was traveling in Italy is just sprinkle that parmesan with a little bit of water just over the top it'll help create a little bit of steam and where parmesan doesn't really normally melt that well it'll help it along the way so now this goes into an extremely hot oven at 250 degrees Celsius about 450 degrees Fahrenheit and you just want that cheese to be nice and melted let's go [Music] this chicken parmesan has had its time in the oven you can see that that cheese has melted it's got a little bit charred on the outside you got that rich tomato sauce and this is what I'm talking about this is why it is worthwhile making this delicious dish now to serve this up I'm gonna add a little bit of spaghetti to the plate just freshly cook spaghetti with a little bit of olive oil but before I do that I want to try these gorgeous cheesy chickeny parmesan e goodness so a little bit off the edge [Music] and this is what it's all about that crispy chicken covered in tomato sauce all that cheese over the top and baking it in the oven just until it's bubbling and gold really makes all the difference so now I get to try it I mean this is why it is so worthwhile making this recipe it is proper comfort food it is rib sticking stuff and it's a great ode to American Italian classic crispy buttermilk chicken on its own is one epic meal but if you combine it with a sweet brioche bun guacamole and all the extras you are in for an absolute treat so I'm gonna introduce you to my buttermilk chicken brioche bun this is gonna be so good so it starts off in a bowl with some chicken pies they're boneless they're skinless and they've been marinating in some buttermilk now that buttermilk is gonna add this wonderful tenderness to the chicken so it's well worth adding here it's also gonna help give you this wonderful crispy coating so to talk about that crispy coating we have a combination of flour I'm going in there with some cayenne pepper I'm going in there with some paprika a little bit of dried oregano or oregano however you say it and then some garlic powder you do need to season it up with a generous bit of salt and some black pepper as well and that essentially is your seasoned flour mixture which is going to bring so much flavor to your buttermilk chicken so using a fork just mix that all through and you want it to be evenly distributed so that each bit of chicken get that nice bit of seasoning so once it is done like that I'm going to swap each bowl because the theory is you're gonna work from your buttermilk chicken bowl into your seasoned flour ball and then dip it straight into the oil so let's do just that I'm using a tongs here as it'll just keep your hands nice and clean but drip off any excess of that floater milk just lay it into that flour and then just make sure you have a nice coating on the flour and once you do tap off any excess and get it straight into that oil the oil here is at 350 degrees Fahrenheit and you need to keep it at a constant so you get golden brain and chicken for keep an eye on it because as you add the chicken the temperature tends to come down a little bit it's gonna cook for about 10 minutes and basically just turn it halfway through the cooking time so you get a nice even golden brown color and make sure the chicken is cooked all the way through before serving and now for the rest of them a good tip here is not to overcrowd the pan so you only want about four pieces of chicken in the pan at any given time now it seems strange to marinade your chicken in the buttermilk but that buttermilk is so acidic that it's gonna make your chicken nice and tender it's also gonna add this lovely creamy flavor and it helps with the batter too so no reason not to add buttermilk as I've added the chicken in here you can see that the temperature has come down ever so slightly so just increase the heat and keep your eye on us okay this is looking awesome check out that golden brown color on the chicken so now it's time to drain it I have a little baking tin lined with a wire rack and I'm just gonna transfer this out just to make sure that any of that excess oil drips off and this will ensure that you get really crispy chicken and essentially now we have the core element of our lovely buttermilk chicken bun so I'll set this over here I'm going to turn off my heat and now we need to talk about the fillings of this fantastic bun for your bun you need to make sure you get some lovely brioche buns use these if you can get them if you can't it's not the end of the world the brioche adds this wonderful sweetness and they're really rich bread buns so we're gonna top this with our guacamole and I'm also adding a lovely touch of some spiced mayo I've got some hot sauce and this goes straight into a few tablespoons of mayonnaise you could use some yogurt here if you wanted to keep it a little bit lighter but hey it's a buttermilk chicken sandwich you know what you've got to go all in so give that a mix through and you'll be left with a very nice spice Mayo which is just pretty good it can go over a whole host of different things nice for dipping chips into bar fries if you're in America okay Mayo is looking good it's time to get spreading so on the base of this bun just go for a nice dollop so just spread that evenly over the base I'm gonna go in there with some iceberg lettuce lovely bit of crunch factor going on in there and then we're gonna top it with our lovely crispy chicken if it's not too hot to handle it's just about good we've got to go in there with something extra and I think that something extra comes from some salty bacon so I have some bacon coming straight out of a pan I'm gonna go about three slices here this is a ridiculously trashy sandwich so you've got to go in there with a bit of bacon so get that spread over the top we're gonna go with a dollop of guacamole that lovely hit of creamy avocado with cilantro or coriander a hit of lime juice this is gonna be a fantastic sandwich so pile it on up it might be tricky to get in your mouth but stick with me it'll work press it down and look at that that my friends is a serious sandwich bacon crispy buttermilk chicken and all the extras I've got to go in for one now if you're gonna go for this you probably want to stick it straight in your mate but I'm gonna slice this in half just to show you the center because this is what it's all about look at that creamy guacamole buttermilk chicken that beautiful iceberg lettuce and now I'm gonna dive in and try some oh yes this is a serious buttermilk chicken sandwich it has all the right things going on in there you get the spice from the chicken the creaminess of the guacamole the saltiness of the bacon the crispness of that brilliant iceberg lettuce as well and then that lovely creamy spicy mayo all wrapped up in a sweet bun are you still with me because this is so delicious if you want the recipe for this delicious buttermilk chicken sandwich you can check it out in the box below make sure to like this video subscribe to the channel for lots more delicious recipes just like this one and leave me a comment in the box below letting me know if you love trashy food just like I do until then my friends happy cooking and I'll see you soon you [Music]

Channel: Donal Skehan

Views: 54,183

Rating: 4.9486237 out of 5

Keywords: top 5, Donal's Top 5 Pasta Recipes! 🍝, top 5 videos, top 5 recipes, homemade, donal skehan, donald skehan, donal skeehan, buzzfeed, tasty, food recipes diy, top 5 chicken dishes, top 5 chicken, buttermilk chicken, buttermilk chicken burger, katsu curry, chicken parmesan, coq au vin donal skehan, coq au vin recipe, donal skehan chicken, Donals top 5 chicken recipes

Id: 94eLZpmAfU8

Length: 28min 46sec (1726 seconds)

Published: Wed Nov 27 2019