Best 6 Firemans Chicken Recipes

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Indulge in a culinary journey with our irresistible Fireman's Chicken, a dish bursting with bold flavors and a captivating history. Inspired by the courageous firefighters who risk their lives to protect our communities, this recipe brings together a harmonious blend of tender chicken, a rich and smoky sauce, and a symphony of aromatic spices. Whether you're a seasoned chef or a home cooking enthusiast, our detailed guide will lead you through the steps of creating this exceptional dish. Discover the secrets behind the perfect marinade, the art of achieving a perfectly charred exterior, and the delicate balance of flavors in the luscious sauce. Along with our classic Fireman's Chicken recipe, we'll also introduce you to tantalizing variations that cater to different tastes and preferences. Embark on a culinary adventure and let your taste buds experience the legend of Fireman's Chicken!

Here are our top 6 tried and tested recipes!

FIRE DEPARTMENT CHICKEN



Fire Department Chicken image

My family loved this chicken sauce. I made some changes to the recipe for my families taste. I added 3 tablespoons poultry seasoning and 1/2 teaspoon black pepper. I used skinless, boneless chicken that was grilled on low till cooked. I had to mop this on as the seasonings would not go through the spray bottle nozzle. My future hubby loves when I marinade the chicken in the sauce over night. I put everything in a bag and pop it in the refrigerator until ready to use. Please note this sauce will have a very strong vinegar smell when being cooked to the boil. I recommend cooking it outside if at all possible. I got the recipe from Copy Kat chat. If you have ever tasted the local Fire Department's grilled chicken, here is the spray they use. You can use any cut of chicken you choose, but most Fire Departments use either halves or quarters.

Provided by internetnut

Categories     Very Low Carbs

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups cider vinegar
1/2 cup oil
1/8 cup Worcestershire sauce
1/8 cup salt
1/2 cup butter

Steps:

  • Combine all ingredients, except chicken, and bring to boil.
  • Use this as a mop/spray.
  • Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.
  • Cook chicken until 160º in breast or 180º in thigh.

Nutrition Facts : Calories 316.8, Fat 33.5, SaturatedFat 12.4, Cholesterol 40.7, Sodium 2526.9, Carbohydrate 1.9, Sugar 0.9, Protein 0.2

FIREMAN'S CHICKEN IN BARBECUE SAUCE



Fireman's Chicken In Barbecue Sauce image

If it's good enough for the firemen, it's good enough for the rest of us! An overnight marinade and a trip to the grill makes some chicken that's certainly worth getting fired up about.

Provided by ilovedobermans

Time 5h

Yield 4

Number Of Ingredients 7

1 egg, beaten
1/4 teaspoon white pepper
1 1/2 teaspoon poultry seasoning
2 tablespoons salt
1/2 cup oil
1 cup vinegar
3 pounds chicken, cut in serving size pieces

Steps:

  • Beat the white pepper, seasoning and salt into egg. Add the oil and vinegar; mix well. Put sauce and chicken in a sealed container; refrigerate overnight. Grill the following day.

Nutrition Facts :

FIREMEN'S FIELD DAY BARBECUE CHICKEN



Firemen's Field Day Barbecue Chicken image

Chicken parboiled in the marinade and grilled to perfection!

Provided by Shelby Law Ruttan

Categories     Main Course

Time P1DT20m

Number Of Ingredients 6

4 chicken leg quarters
1 cup oil
2 cups apple cider vinegar
1 tablespoon salt
1 tablespoon poultry seasoning
1 large egg

Steps:

  • In a large bowl, whisk together oil, apple cider vinegar, salt, poultry seasoning and egg.
  • Place leg quarters in large dutch oven. Pour marinade over chicken.
  • Refrigerate at least 24 hours.
  • When ready to cook, remove chicken from refrigerator. Keep in the dutch oven and just place on your stove top. Bring to a boil over medium high heat. Turn heat down to medium and continue cooking for 10 minutes.
  • Remove from heat. Let sit for 10 minutes to cool. Meanwhile, pre-heat your grill for the final cook.
  • When grill is hot, remove chicken from marinade and discard marinade. Place chicken on grate. Cook for about 10 minutes on each side until chicken is no longer pink inside.

Nutrition Facts : Calories 362 kcal, Carbohydrate 2 g, Protein 25 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 188 mg, Sodium 1879 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving

FIREMAN'S CHICKEN



Fireman's Chicken image

This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!!

Provided by 945763

Categories     Chicken Breast

Time 50m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 7

16 ounces oil
1/2 cup salt
1 1/4 teaspoons pepper
2 tablespoons poultry seasoning
2 1/2 eggs
32 ounces vinegar (add last)
20 chicken breast halves (use whatever pieces you have on hand)

Steps:

  • Combine first 4 ingredients then add vinegar to mix.
  • Use to baste chicken while you are grilling. or baking. It's delicious either way.

FIREFIGHTER'S CHICKEN SPAGHETTI



Firefighter's Chicken Spaghetti image

I'm usually in the kitchen most of the day making some kind of dish for my family, neighbors or the local fire department to pass around and try. My husband is a firefighter in our town, and this casserole is a favorite there.- Krista Davis-Keith, New Castle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 14 servings.

Number Of Ingredients 17

12 ounces uncooked spaghetti, broken in half
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup whole milk
1/4 cup butter, melted, divided
2 tablespoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
2 to 3 celery ribs, chopped
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
5 cups cubed cooked chicken
1-1/2 cups crushed cornflakes

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain. , In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery, onion and mushrooms. Stir in chicken and spaghetti., Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top. , Bake, uncovered, 45-50 minutes or until bubbly.

Nutrition Facts : Calories 404 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 763mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)



Maangchi's Cheese Buldak (Fire Chicken) image

Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can't find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, "Can you be my mom?"

Provided by Sam Sifton

Categories     dinner, quick, weeknight, finger foods, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup gochugaru (Korean red-pepper flakes)
2 tablespoons gochujang (Korean red-pepper paste)
3 tablespoons light brown sugar
3 garlic cloves, peeled and minced (about 2 tablespoons)
1 (1-inch) piece ginger, minced (about 1 tablespoon)
1 tablespoon soy sauce
1/2 teaspoon black pepper
1 pound boneless, skinless chicken thighs, cut into ¾-inch cubes
2 tablespoons neutral oil, such as canola or peanut
4 ounces sliced Korean rice cakes (optional)
6 to 8 ounces low-moisture mozzarella, thinly sliced
2 scallions, sliced, for garnish

Steps:

  • Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
  • If you're using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you're not using rice cakes, simply swirl the oil into the pan and move along to the next step.
  • Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.
  • Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

Tips:

  • Use a variety of peppers: This recipe calls for a combination of bell peppers, poblano peppers, and jalapeño peppers. You can adjust the heat level by using more or less jalapeños, or by using a milder variety of chili pepper, such as Anaheim peppers.
  • Don't be afraid to experiment with different vegetables: In addition to the peppers, this recipe calls for onions, zucchini, and mushrooms. You can also add other vegetables that you like, such as broccoli, cauliflower, or carrots.
  • Use a good quality chicken broth: The chicken broth is an important part of the flavor of this dish. Use a broth that is made with real chicken and has a rich flavor.
  • Cook the chicken until it is cooked through: The chicken should be cooked until it is no longer pink in the center. You can check the doneness of the chicken by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should be 165 degrees Fahrenheit.
  • Serve immediately: Fireman's chicken is best served immediately after it is cooked. The vegetables will be crisp and the chicken will be tender and juicy.

Conclusion:

Fireman's chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of peppers, vegetables, and chicken makes this dish a flavorful and satisfying meal that the whole family will enjoy.

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