The Chew: Michael Symon’s Beef Jerky Recipe & Chicken and Bisuits

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The Chew: Michael Symon’s Beef Jerky Recipe

Michael Symon’s beef jerky recipe and Clinton Kelly’s crispy chicken and biscuits recipe are the perfect solution for your late-night cravings. They aren’t loaded with calories, and won’t leave you waking up regretting your late-night indulgances.

The Chew: Michael Symon’s Beef Jerky Recipe Ingredients

The Chew: Michael Symon's Beef Jerky Recipe & Chicken and Bisuits

Michael Symon’s beef jerky recipe makes for the perfect summer snack.

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  • 2 pounds Eye of Round (all fat removed)
  • 1 1/2 tablespoons Kosher Salt
  • 2 teaspoons Granulated Sugar
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cayenne
  • 1 teaspoon Chipotle Powder
  • 1/2 teaspoon ground Coriander
  • 1/2 teaspoon Smoked Paprika

The Chew: Michael Symon’s Beef Jerky Directions

  1. Cut the beef into 6′ strips, 1/2″x1/2″  and 6 inches long.  
  2. You want to cut the beef with the grain for this process.  
  3. During the cooking process, the beef will lose a lot of water weight, and it will shrink significantly and reduce in size.  
  4. If it seems like it is cut too thick, it is more than likely the correct size!
  5. Combine all of the rest of the ingredients and season the beef aggressively with it (you will use all of the seasoning).
  6. Personalize your jerky by creating your own dry rub.
  7. Refrigerate, covered for 24 hours or put in a plastic gallon sized bag.
  8. Place the strips on a baking rack lined with a sheet tray.
  9. You want nice even space surrounding the strips as they should not be touching or over lapping.
  10. This will allow for even drying.
  11. Place in a 250 degree oven for 4 to 5 hours or until fairly dry but still chewy.
  12. Store the jerky in an airtight container at room temperature.
  13. It will last for several months.

The Chew: Clinton Kelly’s Crispy Chicken and Biscuits Recipe

  • 6 boneless skinless Chicken Thighs
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt and freshly cracked Black Pepper to taste
  • store bought Refrigerated Biscuits
  • 6 slices Cheddar Cheese
  • Hot Sauce to serve
  • Bread and Butter Pickles to serve

For The Spicy Mayo

  • 1/3 cup Mayonnaise
  • 1 teaspoon Hot Sauce

The Chew: Clinton Kelly’s Crispy Chicken and Biscuits Directions

  1. Preheat oven to 400 degrees. 
  2. Place chicken on a baking sheet and season with salt and pepper.
  3. Generously coat in olive oil and lay pieces flat. Bake for 45 minutes or until crispy.
  4. Remove from oven and top each piece with a slice of cheese.
  5. Return chicken to the oven if needed to melt.
  6. Meanwhile, cook biscuits according to package instructions.

For the Spicy Mayo:

  1. In a small bowl, whisk mayonnaise and hot sauce together until incorporated.
  2. Cut biscuits in half and top with a piece of chicken and cheese.
  3. Spread spicy mayonnaise on the top biscuit and place on chicken.
  4. Garnish with pickles and hot sauce.
  5. Enjoy!

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