Lemon Caper Chicken; Oven-Fried Chicken - NuWave Elite 20501 Manual

Poultry

Lemon Caper Chicken

4 boneless chicken breasts, 1/2-inch thick
juice of lemon
1 cup dry vermouth or white wine
3 tablespoons capers
lemon pepper seasoning
1 tablespoon cornstarch
salt & pepper to taste
Place chicken in appropriately-sized
shallow pan on 3-inch rack. Pour wine
and lemon juice over chicken. Sprinkle
with capers and seasonings. Cook at
400 degrees for 4-5 minutes per side. To
make sauce, pour juices into bowl and
stir in cornstarch. Heat 1 to 2 minutes at
400 degrees or until thickened.
(4 servings)
Tip: Never thaw poultry on your kitchen
sink, or counter top. Bacteria that can
cause food poisoning multiply rapidly
at room temperature. The refrigerator
is the best place to thaw poultry on a
tray 1 day for every 5 pounds. But, the
beautiful feature of the NuWave Elite is
that it cooks frozen foods incredibly.
[Photo: Oven Fried Chicken]

Oven-Fried Chicken

1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2- 3 pounds chicken, skins removed
1/2 cup all-purpose flour
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt (optional)
1/8 teaspoon pepper to taste
olive oil cooking spray
Whisk butter, mustard, garlic, and hot
sauce in shallow glass dish until well
blended. Add chicken and turn to coat.
Cover and marinate in refrigerator
for at least 30 minutes, or for up to 8
hours. Whisk flour, paprika, thyme,
baking powder, salt and pepper in large,
sealable plastic bag. Shaking off excess
marinade, place one or two pieces of
chicken at a time in bag and shake to
coat. Shake off excess flour mixture.
Place chicken legs on the 1-inch rack
that has been sprayed with cooking
spray. Mist chicken pieces with spray
as well. Bake at 400 degrees for 8-10
minutes per side, until no longer pink
in center.
Discard any leftover flour mixture and
marinade.