Chicken

The Best Blueberry Pancake and Fried Chicken Recipe

Chicken and waffles might be a great combination but have you tried blueberry pancakes and fried chicken? Well, say hello to your new favorite brunch special. This irresistible recipe combines the classic sweetness of fluffy blueberry pancakes with the savory and crispy crunch of fried chicken for a taste sensation that’s simply out of this world. With the perfect balance of sweet and savory flavors, this recipe is perfect for any occasion, from a lazy weekend breakfast to a special brunch celebration. Whether you’re a seasoned cook or just starting out in the kitchen, this Blueberry Pancake and Fried Chicken recipe is a must-try that’s sure to become a new favorite in your household.

INGREDIENTS 

Fried Chicken

  • 1 pack of boneless skinless chicken thighs
  • 2 cups all-purpose flour
  • 1 tbsp salt
  • 2 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tbsp chicken bouillon
  • 2 – 3 eggs
  • 1/4 C brown sugar

Blueberry Pancake

  • 2 C all-purpose flour
  • 1/4 C granulated sugar
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 C milk,
  • 1/4 C butter
  • 2 tsp pure vanilla extract
  • 1 large egg
  • Blueberries

INSTRUCTIONS 

  1. Seasoning chicken thighs with salt, chicken bouillon, red pepper flakes, and garlic powder.
  2. In a large bowl combine flour and brown sugar together.
  3. Dip the chicken (one at a time) into the eggs first and then flour mixture until both sides are completely coated. Shake off any excessive flour mix.
  4. Heat olive oil in a large deep skillet over medium-high heat and fry the chicken a few pieces at a time. Fry the chicken on both sides until it’s golden on both sides and has cooked through.
  5. Transfer the chicken to a baking sheet pan and bake at 350°F for 10 minutes.
  6. Time to make your pancake mix while the chicken’s in the oven. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together. 
  7. In a separate bowl, mix the milk, cooled melted butter, vanilla, and egg together. Whisk the wet mixture together.
  8. Slowly pour the wet mixture into the dry mixture, fold together and add in blueberry. Continue to fold until it’s smooth.
  9. Slight grease a nonstick pan or griddle with melted butter and heat the pan over low-medium heat. Pour ¼ cup of the pancake batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  10. Cook the pancakes on both sides until golden. Repeat with the remaining batter.
  11. Serve up the pancakes with the fried chicken. Pour syrup over the finished dish and enjoy it.
  12. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

This Chicken Okra Stew Is A Easy Week Night Recipe

This Chicken Okra Stew is a delicious and comforting meal that is perfect for a cozy night in. The tender chicken and fresh okra are simmered together in a flavorful tomato-based broth, creating a rich and hearty dish that is perfect served over a bed of fluffy rice. With warm spices like cumin and paprika, as well as the bright acidity of tomatoes and the subtle sweetness of the okra, this dish is full of bold and satisfying flavors. Whether you’re looking for a comforting weeknight dinner or a flavorful dish to impress guests, this chicken okra stew is sure to be a hit.

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Ingredients

  • Thin sliced chicken breast
  • small can of tomatoes sauce
  • 2 Tbsp sea salt
  • 2 Tbsp olive oil
  • 1 tsp thyme
  • 1 tsp cayenne pepper
  • 1 ginger ground
  • 4 fresh okras
  • 5 grape tomatoes
  • 1/2 diced red onions
  • Green onions (for garnish)

Instructions

  1. Dice the onions, grape tomatoes, and okra. Add into a small bowl and add in thyme, sea salt, cayenne pepper, ginger ground, and olive oil. Mix together before cooking.
  2. Cut the chicken into chicken stripes. Seasoning with a dash of salt and thyme.
  3. Pre-heat a frying pan over medium heat, add 2 tablespoon of olive oil and allow the oil to heat up.
  4. Add okra, onion and tomatoes mix and frying for 2-3 minutes. Add chicken into the pan and fry for another 3 minutes.
  5. Stir together well and mentor the chicken to make sure it cooks all the way before adding tomatoes sauce.
  6. Add in can of tomatoes sauce into the mix, add in a pinch of salt. (Taste the sauce to see if additional salt is needed.)
  7. Lower the heat, cover the pan and cook for about 5 minutes or until the chicken and sauce are fully cooked.
  8. Once the dish is done and prepared, garnish with green onions and serve. This is meal is best served with rice of your choice.
  9. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

A Delicious and Easy Grilled Chicken Recipe

With just a few ingredients, this grilled peanut chicken is a delicious and easy-to-make recipe the entire family will love. The chicken is marinated in a sweet and savory sauce made with peanut butter, soy sauce, honey, and ginger. The chicken is then grilled to perfection, and served with rice or noodles. This recipe is sure to please everyone at your table.

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Ingredients

  • 2 skinless, boneless chicken breast
  • 2 tablespoon all natural peanut butter
  • 1 tablespoon lime juice
  • 2 teaspoon soy sauce
  • 1 clove garlic, chopped
  • 1/3 teaspoon curry powder
  • 1 dash ground cayenne pepper
  • Maple Honey
  • Asparagus (or vegetables of your choice)
  • 1 sweet plantain 

Instructions

  1. Preheat your grill. (if you don’t have a grill, preheat your oven to 370 degrees)
  2. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
  3. Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear. (If you are using an oven, follow the same instructions above but place the chicken on a cooling rack and bake in the oven for 15-20 minutes). 
  4. Remove and allow to cool for a little before serving. Glaze the chicken with all natural maple honey for additional taste.
  5. Slice your plantains and fry until golden and serve with your chicken and some veggies!
  6. ENJOY THIS AMAZING DISH! (Don’t forget to #DinnerWithTayo, would love to see your photos).

Shrimp and Chicken Basil Pesto Pasta: A Family-Friendly Favorite

Shrimp and Chicken Basil Pesto Pasta is a delicious and filling dinner dish that’s perfect for any night of the week. This recipe features tender and juicy chicken and shrimp, sautéed in a flavorful garlic and basil pesto sauce. The pasta is cooked until al dente and then tossed with the pesto and protein mixture to create a savory and satisfying meal. The basil pesto adds a bright and herbaceous flavor to the dish, while the chicken and shrimp add a satisfying and healthy source of protein. Whether you’re a fan of pasta dishes or simply looking for a new and exciting way to enjoy chicken and shrimp, this Shrimp and Chicken Basil Pesto Pasta recipe is sure to become a favorite at your dinner table.

INGREDIENTS

For the Homemade Pesto:

  • 2 cups fresh basil leaves 
  • ½ cup pine nuts
  • ½ cup grated pecorino cheese
  • 1 clove garlic peeled
  • 2 teaspoons lemon juice
  • 2/3 cup extra-virgin olive oil
  • salt and black pepper

For the Basil Pesto Shrimp and Chicken Pasta:

  • Pack of pasta 
  • 3-4 boneless skinless chicken thighs; shredded
  • 1 lb of shrimp, peeled and deveined 
  • 2 Tbsp Olive oil
  • ½ tsp salt 
  • ¼ tsp black pepper

INSTRUCTIONS

For the Pesto Chicken Pasta:

  1. Cook the pasta according to the package instructions. Set aside once ready.
  2. Season both sides of the chicken thighs with a pinch of salt and black pepper.
  3. In a large pan heat olive oil over medium heat, add chicken thighs, and fry both sides 2-3 minutes per side or until golden and cooked. Remove the chicken from the pan, cut, and shred into pieces with a fork and knife. Set aside.
  4. In the same pan, add the shrimp, pinch of salt, and cook for about 5 minutes or until the shrimp are pink and cooked through. Remove from pan and set aside.

For the Basil Pesto:

  1. Set out a food processor. Place the basil leaves, olive oil, pine nuts, pecorino cheese, garlic clove, lemon juice, pepper, and salt in the food processor. Cover and pulse until finely ground and a smooth, thick pesto sauce is formed. Taste, then add additional salt and pepper if needed.
  1. Stir in the shredded cooked chicken and shrimp into the cooked pasta. Stir in the pesto, and stir everything together. 
  2. Once it’s ready, top with additional grated pecorino cheese and serve. Enjoy!
  3. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

The Ultimate Spicy Honey Chicken and Bacon Sandwich

Looking for a sandwich that’s packed with flavor? Look no further than the Spicy Honey Chicken and Bacon Sandwich. This mouth-watering sandwich features juicy chicken, crispy bacon, and a spicy honey glaze that’s sure to tantalize your taste buds. With a perfect balance of sweet and spicy, this sandwich is a crowd-pleaser that’s perfect for any meal of the day. Whether you’re looking for a quick lunch or a satisfying dinner, the Spicy Honey Chicken and Bacon Sandwich is a must-try recipe that you won’t be able to resist.

Ingredients

  • Chicken thighs
  • 1 Tbsp chicken bouillon
  • 1 tsp Salt
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp red pepper flakes
  • 1tsp dried thyme
  • 1 Tbsp honey
  • Roasted Bell-pepper strips
  • Bacon strips
  • Cheddar cheese
  • Spinach
  • Brioche Hamburger bun

Smoky honey BBQ mustard sauce

  • 2 Tbsp sweet baby ray BBQ sauce (or barbecue sauce of your choice)
  • 1 Tbsp honey-dijon mustard
  • 1 tsp smoked paprika

Instructions

  1. Season both sides of the chicken thigh with all your spices and honey.
  2. Set the air fryer to 350°F and air fry the chicken for 20 minutes. after 12 minutes, flip the chicken to the other side for the remaining time frame. If you don’t have an air fryer, you have two options, 1: you can also bake it in the oven for 15-20 minutes at 375°F. 2: Heat up a skillet with 1 tbsp olive oil, cook the chicken uncovered for about 20-25 minutes ( 10-12 minutes on each side).
  3. Prepare the bacon on the side and set aside when it’s done.
  4. In a small bowl combine barbecue sauce, honey dijon mustard, and paprika then set aside.
  5. In a small skillet melt 1 tsp butter and slightly toast your brioche bun on each side.
  6. Build your chicken sandwich. Spread the honey BBQ mustard sauce on the bun, add spinach, cheese, chicken, bacon, and roasted bell pepper strips.
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Sweet and Spicy Chicken and Shrimp

Sweet, spicy, decadent and super delicious, this sweet & spicy chicken and shrimp is all you need. This recipe is easy to make and perfect over rice.

Ingredients

  • Boneless skinless chicken breasts, diced
  • 1 lb of shrimp, peeled and de-veined
  • 1 stick of butter
  • 1/2 Tbsp Salt
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 2 tsp red pepper flakes (chili peppers)
  • 1 Tbsp brown sugar
  • red onions, diced
  • Thyme
  • 1/4 C Worcestershire sauce

Instructions

  1. Rinse and clean the shrimp and chicken with water and then pat it down. Cut the chicken into pieces.
  2. Melt a stick butter in a medium-size cooking skillet over medium-high heat. Add the onions and cook for just about 3 minutes.
  3. Add the chicken and shrimp into the skillet. Add salt, garlic powder, cayenne, chili pepper, brown sugar, and thyme. Stir this all together, cook for 10 minutes.
  4. Add in Worcestershire sauce and cook for another 5 minutes.
  5. Garnish with fresh thyme and serve with rice or a side of your choice.
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.
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