Best 4 Pink Chicken Recipes

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Pink chicken, often referred to as "undercooked chicken," can be a cause for concern when preparing poultry dishes. The color of chicken meat during cooking can vary depending on several factors, such as the cooking method, the type of chicken, and the temperature. Properly cooked chicken should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to ensure food safety. Understanding the science behind the color of chicken during cooking, identifying signs of proper doneness, and following safe cooking practices can help home cooks prepare delicious and safe chicken meals.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY BUTTER



Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter image

Categories     Chicken     Kid-Friendly     Dinner     Deep-Fry     Honey     Butter     Buttermilk     Lime Juice     Bon Appétit     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 22

Pink peppercorn-lime honey:
2 teaspoons pink peppercorns
1 cup clover honey
1 1/2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
1/4 teaspoon coarse kosher salt
Pink peppercorn-honey butter:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup pink peppercorn-lime honey (see above)
1/4 teaspoon coarse kosher salt
Chicken:
6 cups buttermilk, divided
2 tablespoons coarse kosher salt
2 teaspoons hot pepper sauce
2 3 1/2-to 4-pound chickens, cut into wing, breast, thigh, and drumstick portions
4 cups all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons cayenne pepper
Peanut oil (for frying)
Black Pepper Biscuits

Steps:

  • For pink peppercorn-lime honey:
  • Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
  • For pink peppercorn-honey butter:
  • Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
  • For chicken:
  • Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
  • Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
  • Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
  • Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280°F to 300°F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
  • Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.

CHICKEN PENNE PASTA WITH PINK SAUCE



Chicken Penne Pasta With Pink Sauce image

Make and share this Chicken Penne Pasta With Pink Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

6 ounces dry penne pasta
3 boneless skinless chicken breasts
2 tablespoons olive oil
salt
fresh ground black pepper
1 cup coarsely chopped prosciutto
1/2 medium green bell pepper, cut into 1 x 1/4 inch strips
1/2 medium yellow bell pepper, cut into 1x 1/4 inch strips
3 tablespoons drained capers
1 teaspoon dried basil, crushed
1 (15 ounce) jar marinara sauce (or homemade)
1 (10 ounce) jar alfredo sauce
1/3 cup grated parmesan cheese

Steps:

  • Cook the pasta according to package directions; drain well.
  • Return the pasta to the pot and set aside.
  • Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
  • Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
  • Remove the pan from the oven and let the chicken cool.
  • When it is cool enough to handle, dice the chicken and set aside.
  • Coat a 9 x 13 inch casserole dish with cooking spray.
  • In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
  • Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
  • Add the prosciutto, green and yellow peppers, capers, and basil.
  • Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
  • Add the chicken mixture to the reserved penne and mix well.
  • Spread half of the mixture in prepared pan.
  • In a bowl, combine the marinara and Alfredo sauces.
  • Top the penne with 1 cup of sauce.
  • Put the remaining penne mixture over the sauce, then add the remaining sauce.
  • Sprinkle the top with Parmesan cheese.
  • Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
  • Remove the pan from the oven and toss the pasta thoroughly.

PINK CHICKEN SAUTé



Pink Chicken Sauté image

Provided by James Beard

Categories     Chicken     Dairy     Sauté     Winter     House & Garden

Yield Serves 4

Number Of Ingredients 9

3 1/2 to 4 pound chicken, quartered
4-6 tablespoons butter
2 tablespoons finely chopped onion
1/2 teaspoon thyme
1 tablespoon paprika
1 cup heavy cream
Salt, freshly ground pepper
1 cup white wine (Pouilly Fuissé or White Pinot)
Garnish: chopped parsley, paprika

Steps:

  • Brown the chicken pieces in the butter, turning each piece to color evenly. When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes. Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine. Simmer gently until chicken is tender. Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes. Remove chiken to a hot platter and reduce pan juices over high heat. Add 1 cup heavy cream, heat through and blend. Thicken sauce with beurre manié and taste for seasoning. Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley. Serve with a rice pilaf and a crisp salad.

PINK CHICKEN



Pink Chicken image

I got tired of the same ole chicken week after week, so decided to try something different. FYI - my lil guy is very picky and loves this!

Provided by sutersgal

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 3

1 cup Italian dressing
1 cup Catalina dressing
6 chicken drumsticks

Steps:

  • Preheat oven to 375°F.
  • Combine the italian and calalina dressings in a bowl.
  • Place drumsticks in a shallow baking dish and pour dressing over. Use tongs to turn the chicken in the dressing to coat. If the chicken has skin, bake with skin side up.
  • Bake for 45 minutes.
  • The dressing works great as a marinade for make-aheads.

Nutrition Facts : Calories 421.9, Fat 36.1, SaturatedFat 5.8, Cholesterol 59.1, Sodium 807.6, Carbohydrate 10.6, Sugar 9.9, Protein 14.5

Tips:

  • Always use a food thermometer to ensure your chicken is cooked to a safe internal temperature of 165°F (74°C). This will help prevent the growth of harmful bacteria.
  • If you are using a whole chicken, truss it before cooking. This will help it cook evenly and prevent the wings and legs from drying out.
  • Use a roasting pan that is large enough to accommodate the chicken without overcrowding. This will allow the air to circulate around the chicken and help it cook evenly.
  • Season the chicken generously with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the chicken.
  • Roast the chicken uncovered for the majority of the cooking time. This will help to create a crispy skin.
  • Baste the chicken with the pan juices every 20-30 minutes. This will help to keep the chicken moist and prevent it from drying out.
  • Let the chicken rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.

Conclusion:

Cooking a perfect pink chicken is a skill that takes time and practice. By following the tips and recipes in this article, you can learn how to cook chicken that is both safe and delicious. With a little practice, you'll be able to impress your friends and family with your culinary skills.

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