• Deviled Fried Chicken
• Braised Chicken Pepita
• Broiled Chicken Deluxe
• Salvadoran Chicken with Pupusitas
• Chicken Persillade
• Chicken with Tarragon Cream
• Lemon Rosemary Chicken with Arugula Bread Salad

Recipe of Chef Mark Shook, The Duke Mansion, Charlotte, NC 

1 3-lb chicken, backbone removed
2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder, divided
1 tablespoon chopped, fresh parsley
5 teaspoons kosher salt, divided
4 teaspoons dry mustard, divided
4 teaspoons cayenne pepper, divided
2-1/2 teaspoons fresh cracked black pepper, divided
3 cups self-rising flour
1 tablespoon granulated garlic
2 quarts peanut oil, divided

In gallon sealable plastic freezer bag, place buttermilk, Dijon mustard, 1 tablespoon onion powder, parsley, 1 tsp. salt, 1 tsp. dry mustard, 1 tsp. cayenne and 1 tsp. craked pepper. Cut chicken into quarters, add to bag, seal and refrigerate overnight or up to 48 hours, turning occasionally. In large glass dish, mix together flour, granulated garlic and remaining onion powder, salt, dry mustard, cayenne and cracked pepper. With chicken still coated heavily (don’t remove excess marinade), add to flour mixture and toss/ let stand 1 hour, recoating often. In 1-gallon pot, pour 6 cups oil and using deep fry thermometer, heat over medium high heat to 350F. Add 2  pieces chicken at a time, skin side down. Reduce heat to medium low and fry 15 minutes, turning occasionally. When golden brown, remove chicken with tongs and drain on rack or paper towels. Makes 4 servings.  
 

 

 

Salvadoran Chicken with Pupusitas
Carolyn Feola de Rugamas,Takoma Park, MD,2007 Finalist

2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
1 medium onion, chopped, divided
2 chorizo links, 3 oz. each
4 cups reduced sodium chicken stock, divided
2 teaspoons adobo seasoning
1 large tomato, chopped
1 can (13 oz.) small pink beans, drained
1-1/2 cups shredded mozzarella cheese, divided
1 lime, cut in 4 wedges
Pupusitas: recipe follows

In Dutch oven over medium heat, place olive oil. Add half of the onion and 1 chorizo link. Break chorizo apart and saute until onion turns translucent, about 3 minutes. Raise heat to medium high and add chicken in single layer. Brown chicken on one side and then add 1/2 cup chicken stock to deglaze pan. Turn chicken, add adobo seasoning and cook about 5 minutes more. Remove chicken and shred into bite-size pieces, reserving 3/4 cup of the meat. Return remaining chicken to pan; add tomato, beans remaining chorizo (sliced), onion and chicken stock. Return to a boil; then reduce heat and simmer until ready to serve. Ladle chicken into large bowls and sprinkle with 1/2 cup of the cheese. Serve with 2 Pupusitas and a lime wedge. Makes 4 servings.

Pupusitas: In medium bowl, mix reserved 3/4 cup chicken, 1 cup of the shredded mozzarella and 1 tablespoon chicken cooking liquid; set aside. In large bowl, mix 1 cup Maseca corn meal and 1 cup water; knead 2 minutes. Grease palms with vegetable oil and divide dough into 8 balls. Flatten 1 ball into 5-inch tortilla and place 1 heaping tablespoon of chicken-cheese mixture in center. Fold tortilla around chicken. Reform ball; then reflatten into smaller tortilla (3-4 inch) of uniform thickness. Repeat with remaining dough. On flat grill pan over high heat, grill Pupusitas 3 minutes on each side, repeating until browned. Stack together and wrap in towel until ready to serve.
   
Chicken Persillade
Mary Bergfeld,Eugene, OR,2005 Finalist

4 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Rosemary Aioli: recipe follows
Persillade: recipe follows
2 tablespoons olive oil, divided
curly parsley
lemon slices

Place each chicken breast half between 2 sheets plastic wrap and pound to 1/4 inch thickness. Sprinkle chicken with salt and pepper and coat liberally with Rosemary Aioli. Place Persillade in flat dish and add chicken; dredge to coat thoroughly. In large nonstick skillet, place 1 tablespoon of the olive oil over medium high heat. Add half of the chicken and cook about 3 minutes per side, or until golden. Remove chicken from pan and cover to keep warm. Repeat procedure with remaining olive oil and chicken. Arrange chicken on serving platter and garnish with parsley and lemon slices. Makes 4 servings.

Rosemary Aioli: In small bowl, mix together 1/4 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 teaspoon finely minced garlic, 1 teaspoon minced fresh rosemary, 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Persillade: In small bowl, mix together 1 cup panko, 1/2 cup chopped fresh parsley, 1 1/2 teaspoons finely minced garlic and 2 tablespoons olive oil.

   
Chicken with Tarragon Cream
Charlene Chambers,Ormond Beach, FL,2005 Finalist

4 boneless, skinless chicken breast halves
2 tablespoons unsalted butter
1 cup chicken broth
1/4 cup white wine
1/4 cup chopped shallots
1 clove garlic, minced
1 cup whipping cream
1/2 cup sliced fresh mushrooms
2 teaspoons chopped fresh tarragon
1 teaspoon fresh lemon juice
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
lemon slices
fresh tarragon sprigs

In large heavy skillet over medium high heat, melt butter. Add chicken and cook until light brown, about 2 minutes per side. Stir in broth, wine, shallots and garlic. Cover, reduce heat to medium and simmer about 10 minutes. Transfer chicken to serving platter and tent to keep warm. Boil pan liquid about 7 minutes or until reduced to about 1/2 cup. Remove from heat and slowly add cream, stirring constantly. Return to heat, add mushrooms and tarragon; cook about 5 minutes, stirring. Stir in lemon juice, lemon peel, salt and pepper. Pour sauce over chicken and garnish with lemon slices and tarragon sprigs. Makes 4 servings.

   
Lemon Rosemary Chicken with Arugula Bread Salad
Karen Tedesco,Webster Groves, MO,2005 Finalist

1 whole chicken, backbone removed, cut in half lengthwise through breastbone
3 tablespoons chopped fresh rosemary
1/4 cup crushed garlic cloves
1 teaspoon red pepper flakes
1 teaspoon fresh lemon zest
1/4 cup fresh lemon juice
7 tablespoons plus 1 teaspoon extra virgin olive oil, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 slices crusty country-style bread, cut in 1/2 inch cubes, toasted
3 cups baby arugula leaves
1/2 cup pine nuts, toasted
1/4 cup coarsely chopped golden raisins
1/2 cup crumbled goat cheese
2 teaspoons red wine vinegar
1 lemon, sliced in wedges
rosemary sprigs

In small bowl, whisk together rosemary, garlic, red pepper, lemon zest, lemon juice and 3 tablespoons of the olive oil. Place chicken in large sealable plastic bag and pour marinade over. Seal and refrigerate at least 30 minutes. Place large cast iron skillet over medium high heat and wrap bottom of second heavy skillet the same size with aluminum foil. Remove chicken from marinade and sprinkle with salt and pepper. Brush heated skillet with 1 teaspoon of the olive oil and add chicken to pan, skin side down. Top with foil-wrapped skillet. Lower heat to medium and cook chicken without turning until golden brown, about 15 minutes. Remove top skillet and carefully turn chicken. Place chicken in 425 degree F. oven and roast 15 minutes, or until fork can be inserted with ease. Remove chicken from pan and set aside. Pour pan juices into clear measuring cup and skim off fat. In large bowl, toss together bread, arugula, pine nuts, raisins and goat cheese. Mix together red wine vinegar, remaining 4 tablespoons olive oil and reserved pan juices; drizzle over bread mixture, tossing gently. Place salad on large serving platter. Cut chicken halves into 4 pieces and arrange on salad. Garnish with lemon wedges and rosemary sprigs. Makes 4 servings.