Best 3 Da Famous Broke Da Mouth Garlic Furikake Chicken Recipes

FORTY GARLIC CHICKEN

Forty Garlic Chicken image

Tender boiled chicken AND a soft garlic spread for your bread! What a combo! You can also add carrots and onions to the chicken/garlic 'stew'. You'll get lots of praise, but no more vampires! Serve with slices of fresh sourdough bread, if desired.

Provided by Jeanie

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Yield 4

Number Of Ingredients 5

Ingredients

1 (2 to 3 pound) whole chicken
3 ½ cups sweet vermouth
3 medium heads unpeeled garlic
1 bunch fresh parsley, chopped
1 ¼ cups chicken stock

Steps:

Bring a large pot of salted water to a boil. Put in chicken, boil until meat falls away at the bone. Pull out as many bones and as much skin as you like.
Stir in the vermouth, garlic cloves (don't peel - you will use them for the bread), parsley and chicken stock. Reduce heat to low and let simmer and reduce for about 2 hours. Serve hot with slices of bread. Take the soft garlic and spread on fresh bread as 'garlic butter'. Yum!

Nutrition Facts : Calories 1017.4 calories, Carbohydrate 43.9 g, Cholesterol 213 mg, Fat 43.3 g, Fiber 1.4 g, Protein 56.5 g, SaturatedFat 12.3 g, Sodium 447.3 mg, Sugar 17.1 g

CHICKEN "BROKE DA MOUTH" KATSU

CHICKEN

Categories Chicken

Yield 4 servings

Number Of Ingredients 13

Ingredients

For chicken:
3 eggs
1 package panko
flour
garlic
salt and pepper
1/4 cup water
vegetable oil
For Tonkatsu sauce:
1/3 cup ketchup
1/4 cup soy sauce
2 tsp worcestershire sauce
1/4 tsp pepper

Steps:

for chicken: in three different dishes mix flour and salt, pepper and garlic salt to taste. In the second bowl whisk the eggs, water and more garlic salt. In the third dish mix panko and more garlic salt. Heat the oil in a frying pan. Dip boneless chicken breast into the egg, then flour, then egg then panko. Deep fry until golden brown. For the sauce: Combine all ingredients in a small sauce pan and heat to simmer. serve with white steamed rice and shredded cabbage.

CRISPY GARLIC BREADCRUMB CHICKEN

Crispy Garlic Breadcrumb Chicken image

While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 17

Ingredients

2 large skinless, boneless chicken breasts
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup panko bread crumbs
3 cloves garlic, finely crushed
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon mayonnaise
1 teaspoon balsamic vinegar
1 ½ teaspoons Dijon mustard
¼ cup chicken broth
⅓ cup chicken broth
1 lemon, juiced
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Season chicken breasts on both sides with salt, black pepper, and cayenne.
Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g

Tips:

Choose the right chicken: Use boneless, skinless chicken thighs or breasts for a juicy and tender result.
Make sure to marinate the chicken: The marinade helps to infuse the chicken with flavor and keep it moist during cooking.
Don't overcrowd the pan: When searing the chicken, make sure to give it enough space in the pan so that it can cook evenly.
Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F (74°C) before removing it from the heat.
Let the chicken rest before serving: This allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.
Serve with your favorite sides: Garlic furikake chicken pairs well with rice, vegetables, or a salad.

Conclusion:

Da Famous Broke Da Mout Garlic Furikake Chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful marinade, crispy skin, and tender meat, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!