WEEKDAYS 11e|10c|p

"The View" Food Fight Round 2: Raven-Symone & Mario Cantone Battle for Best Chicken Recipe

By Marisa Dabney | Nov 17th, 2015

On the Tuesday November 17th episode of "The View" co-host Raven-Symone and show Mario Cantone compete in round two of their food fight to find out who makes the best chicken. Raven-Symone makes her "BLD Fried Chicken," BLD stands for breakfast, lunch and dinner. Mario's competing recipe is "Sicilian Chicken in The Oven." Check out a video clip of the competiton and their recipes below:

Food Fight on 'The View': Raven-Symone & Mario Cantone Battle Over Chicken|Raven-Symone and Mario Cantone fight to see who makes the best chicken.|“The View” co-host Raven-Symone and friend of the show Mario Cantone have a food fight to find out who makes the best Chicken. Raven-Symone makes her "BLD Fried Chicken." BLD stands for breakfast, lunch and dinner. Mario's competing recipe is "Sicilian Chicken in The Oven." In addition to battling it out on “The View” Mario is acting opposite his husband in a new play called "Steve" with the new group directed by actress and fellow "Sex and the City" alum Cynthia Nixon. Watch the full episode from Tuesday November 17th 2015 to see who wins. Watch "The View" WEEKDAYS at 11e|10c|p.

Mario’s Sicilian Chicken in the Oven

  • 6 chicken legs
  • 6 chicken thighs
  • 1 large or 2 small sweet onions, chopped (about 1/2 inch dice)
  • 5-6 Garlic cloves, trimmed 
  • 1 bag peeled baby carrots, about 1 pound
  • 1 bag baby yukon gold potatoes or fingerlings, about 1 pound
  • 1/2 cup olive oil
  • 3-4 T kosher or course salt
  • a few grinds of fresh pepper from a pepper mill
  • 1 cup orange juice
  • 1 cup white wine

Put 6 legs & 6 thighs in a large roasting pan.

To that pan add a chopped large sweet onion, 6 chopped garlic cloves, 1 bag of baby peeled carrots, 1 bag of small baby Yukon potatoes, a lot of salt & pepper.

Douse the chicken and vegetables with 1/2 cup of olive oil and toss together.

Pull all the chicken to the top skin side up.

Put the pan in the oven and bake at 450 degrees for 45 minutes.

When that is done pull out the pan and pour 1 cup of orange juice over the chicken and put it back in the over for another 30 minutes.

When that is done pull it out again and pour 1 cup of white wine over the chicken and put it back in the oven for another 30 minutes – but at a lower temp of 350 degrees.

Raven’s B.L.D. Chicken

  • 4 legs, 4 wings, 4 thighs - bone in, skin on
  • pickle juice - about 2-3 cups
  • 1 1/4 cups flour
  • 2/3 cups corn starch
  • 1 T sugar
  • 1 t ground black pepper
  • 1/2 T Mortons season all
  • 1/2 t cayenne pepper
  • 1/2 T paprika
  • 1/2 T granulated garlic
  • 1 t ground thyme
  • 1 t granulated onion
  • Canola oil for frying

Soak chicken legs and thighs in pickle juice for at least 6 hours.

Combined garlic, thyme, paprika, salt & pepper, onion powder, cayenne pepper, flour, corn starch, sugar, and natures seasoning in a bowl.

Dredge the chicken in that mixture.

Fry the chicken in canola oil.

Top the chicken when it’s done with Raven’s Pepper Sauce.

Hot pepper vinegar/or pickled hot peppers:

  • hot yellow peppers, about 6-8
  • 1 1/2 cups vinegar
  • 2 t sugar
  • 1/2 t salt

Place as many peppers in jar as possible.

Bring vinegar, salt, and sugar to boil. Once dissolved, let cool for 5 minutes.

Pour over peppers in jar. For best results, leave in jar for one week.

Raven’s Sides:

Collard Greeens

  • 3 large bunches collard greens
  • 1# smoked turkey wings or necks 
  • 2 quarts vegetable stock
  • 1 bay leaf
  • 3 T unsalted butter
  • 1 small spanish onion diced (1/4 inch)
  • garlic, 3-4 cloves, minced

Chop collard greens.

Mix them with vegetable stock, smoked turkey meat, bay leaf, butter, & onion
Heat the stock, smoked turkey (pulled apart from bone, but still put the bone in the pot) and bay leaf until boiling, place to the side, put greens in the pot and pour the liquid over the greens just until it’s covered. While cooking sauté onions butter and garlic & add once onions and garlic are soft.

Cheese Grits

  • 4 cups heavy cream (or half and half)
  • 1 cup white grits
  • pinch of salt
  • 1 cup grated sharp white cheddar cheese

Replace the water measurement with the cream and milk, cook as instructed on box.