Creole Chicken Keg Recipe Extra Quality

Not only will these chicken patties taste amazing, they also contain a ton of protein, as well as a ton of other nutrients to keep your body running at its best! The chicken is seasoned with a combination of garlic, basil, oregano, salt, and black pepper. The chicken will continue to cook after you take it out of the oven, but it is important to cut into the patties as soon as they come out.

Once the chicken is cool enough to handle, slice it across the grain and serve with the marinara sauce for dipping. You can also serve the chicken with your favorite pasta or rice, or even in a salad, in a sandwich, or on top of a pizza!

If the chicken is dark pink on the outside and medium to medium rare on the inside, remove it from the heat and leave it to sit in the pan for another minute or two. Once ready, drain all the chicken from the pan and transfer it to a platter or serving plates. Top with a sprinkling of sea salt and black pepper, and enjoy!

Separate the crust from the dough and keep it covered until needed. Put the tomato sauce, garlic, basil, and oregano in a food processor and pulse until the sauce is a uniform consistency. Add the ricotta cheese, parmesan, and eggs, and pulse until combined. Add the chicken, and pulse again until the chicken is evenly combined.

When you're picking up your package from the poultry aisle at the grocery store, take care to note that teeny-tiny chicken breasts and monster-sized breasts will not cook within the same amount of time. Smaller ones will likely need 2 to 3 less minutes cook time in the oven, while the large chicken breasts will require a few minutes than the indicated cook time.

To keep the milk solids from burning, use a splash of milk in the oil. I have a fair amount of experience making this recipe and I have found that using olive oil is preferable to using canola or vegetable oil. It gives the blackened chicken a deep, dark color. If you use vegetable oil, it will take less time to cook. Canola oil, on the other hand, will take longer to cook, but the chicken will have a lighter color and be more tender.

Stir the chicken and cook, undisturbed, for 3 minutes. Once browned, flip the chicken over and place the remaining chicken on top. Season with salt and pepper, then continue to cook without disturbing for 3 minutes. Transfer the chicken to a bowl and repeat with the remaining chicken.

Add 1 tablespoon oil and heat over medium-high heat until oil is hot but not smoking. Add half the chicken, skin side down, season with salt and pepper, then sear until skin is crusty and well-browned, about 2 minutes.

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