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Tasteful Chicken Shop, 4300 Jones Street, Dallas, TX (2026)

04/01/2022

Ingredients
4 free-range chicken thighs , skin on, bone in
4 free-range chicken drumsticks
200 ml buttermilk
4 sweet potatoes
200 g plain flour
1 level teaspoon baking powder
1 level teaspoon cayenne pepper
1 level teaspoon hot smoked paprika
1 level teaspoon onion powder
1 level teaspoon garlic powder
2 litres groundnut oil
BRINE
1 tablespoon black peppercorns
25 g sea salt
100 g brown sugar
4 sprigs of fresh thyme
4 fresh bay leaves
4 cloves of garlic
PICKLE
1 teaspoon fennel seeds
100 ml red wine vinegar
1 heaped tablespoon golden caster sugar
½ red cabbage , (500g)

Method
To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
Fry the 4 drumsticks in one batch, then add them to the rack of thighs in the oven for 30 minutes, or until all the chicken is cooked through.
Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.

02/27/2022

Ingredients
2 tablespoons olive oil
4-6 boneless higher-welfare chicken thighs with skin on , (depending on the age and appetite of your children)
100 g higher-welfare bacon lardons or chopped bacon
1 large onion , chopped
2 small sweet potatoes , peeled and cut into cubes
16 button mushrooms , cut into quarters
500 ml fresh chicken stock
3 sprigs of thyme

Method
Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
Leave to simmer very gently for about 10–15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
If you end up having more sauce than you’d like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

02/27/2022

Ingredients
1 clove of garlic
1 lemon
6 saltine crackers
2 tablespoons unsalted butter
4 sprigs of fresh Italian parsley
sea salt
freshly ground black pepper
2 heaped tablespoons all-purpose flour
1 large free-range egg
2 skinless free-range chicken breast fillets
olive oil

Method
Peel the garlic and zest the lemon. Put the crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of sea salt and black pepper, then whiz until the mixture is very fine, and pour on to a plate.
Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork.
Lightly score the underside of the chicken breasts. Put a square of clingfilm over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit.
Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavoured crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.
You can either bake or fry the chicken. If baking, preheat your oven to full whack (240°C/475ºF/gas 9), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, pour in a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, or until cooked through, golden and crisp.
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

02/05/2022

Ingredients
30 g unsalted peanuts
2 x 120 g free-range skinless chicken breasts
2 tablespoons black bean sauce
150 g medium free-range egg noodles
200 g tenderstem broccoli

Method
Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.
Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.
In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.
Cook the noodles in a large pan of boiling salted water according to the packet instructions.
Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.
Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.
Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.
Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.

02/05/2022

Ingredients
1.5 kg floury potatoes
1.5 kg ripe tomatoes
2 bulbs of garlic
1 bunch of basil , (30g)
red wine vinegar
olive oil
1 x 1.5 kg free-range whole chicken
50 g plain flour
200 g ball of smoked mozzarella
60 g rocket

Method
Preheat the oven to 180°C/350°F/gas 4. Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender. Halve the tomatoes and place in a large roasting tray. Break in the unpeeled garlic cloves. Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray. Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird. Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it. Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.

Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour. As soon as cool enough to handle, divide and roll into 12 equal balls. Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal. Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden. Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices. Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything. Joy.

01/20/2022

Ingredients
2 free-range skinless chicken breasts
2-3 tablespoons plain flour
1 large free-range egg
100 g panko breadcrumbs
1 x 450 g jar of quality balti-style curry sauce
100 ml organic chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 spring onions
100 ml sunflower oil
QUICK PICKLE
1 carrot
¼ of a cucumber
4 radishes
2 tablespoons rice vinegar
1 teaspoon caster sugar
2 teaspoons sesame seeds

Method
Lay the chicken breasts on a large sheet of greaseproof paper, cover with another sheet and bash flat with a rolling pin, until about 1cm thick.
Tip the flour onto a plate and season with sea salt and black pepper. Beat the egg in a shallow dish with a pinch of salt, then tip the panko onto a plate. Coat the chicken breasts in the flour, then in the beaten egg, shaking off any excess, and press into the breadcrumbs to coat. Set aside while you make the pickle.
Peel the carrot and cut into matchsticks. Halve the cucumber, deseed and thinly slice. Trim and slice the radishes. Combine in a bowl with the rice vinegar, sugar, sesame seeds and a pinch of salt.
Strain the curry sauce into a pan and bring to a simmer. Add the chicken stock, soy sauce and rice vinegar. Reduce the heat and simmer for 3 minutes. Trim and slice the spring onions and set aside.
Heat the sunflower oil in a large frying pan until simmering hot. Carefully add the coated chicken breasts and cook for 2 to 3 minutes on one side, until golden and crisp. Turn and cook the other side until the chicken is cooked through. Remove from the pan and transfer to kitchen paper to drain.
Slice each chicken breast into strips and serve with the sauce, and the sliced spring onions and pickle on top. Delicious with a mound of sticky rice.

Tasteful Chicken Shop

04/01/2022

02/27/2022

02/27/2022

02/05/2022

02/05/2022

01/20/2022

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