HONEY-LIME CHICKEN
2 c. sherry
1 1/2 tbsp. cinnamon
1 1/4 c. honey
1/2 c. lime juice
3 cloves garlic
9 lbs. chicken (split breasts, legs, thighs, only)
1. Combine the sherry, cinnamon, honey, lime juice, garlic, salt and pepper in a mixing bowl.
2. Wash and dry the chicken pieces. Arrange in shallow pans and pour the marinade over them. Turn the pieces to coat them well. Cover and refrigerate overnight, or longer if desired.
3. When ready to cook, remove the chicken from the pans and bring it to room temperature.
4. Grill the chicken on an outdoor grill or broil it in the oven in batches, basting with the marinade and turning frequently, for approximately 30 minutes or until the juices run clear when the chicken is pierced. Yield: 15 servings.Does anyone have a really awesome lime chicken recipe?
Will you please add me? Your answer about the Secret Gospel of Mark was great!Does anyone have a really awesome lime chicken recipe?
check out www.recipezaar.com and i bet they have a few free recipes for it.
In this chicken recipe, chicken breasts are marinated in a garlic and lime juice marinade, then grilled or baked.
Garlic Lime Chicken
1/2 cup soy sauce (low sodium)
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
2 large cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
4 boneless chicken breast halves
Mix together soy sauce, lime juice, worcestershire sauce, garlic, mustard and pepper. Place chicken in a non-reactive bowl and pour sauce over it. Cover and marinate in refrigerator for 2 to 4 hours. Grill or bake at 350掳 for 45 min or until chicken breasts are tender and juices run clear. Serves 4.
http://web.foodnetwork.com/food/web/sear鈥?/a>
(Pics:http://images.search.yahoo.com/search/im鈥?/a>
Yep
LIME CHICKEN
4 chicken breasts
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. oil
1 lime, juiced
8 tbsp. butter
1/2 tsp. chives
1/2 tsp. dill weed
Sprinkle chicken with salt and pepper. In fry pan heat oil; brown chicken. Reduce heat, cover and cook chicken. Remove chicken, discard oil. Pour in lime juice - low heat and add butter and stir until thick. Stir in chives and dill. Spoon sauce over chicken.
Monday, November 21, 2011
Easy chicken recipes?
I am 15 years old and need to be able to make easy but tasty meals, does anyone have any recipes for easy chicken, it can be baked, fryed any thing that has a good flavour without alot of supplies needed.
Thanks sooooo much! :)Easy chicken recipes?
EASY CREAMY CHICKEN CASSEROLE
4 cans (5 oz. each) shredded chicken in water
1 can (10.5 oz) cream of chicken soup
1/2 can (5.25 oz) milk
1 box (6 oz) chicken flavored stuffing
7 american cheese slices
handful of broccoli
chicken seasoning
all-purpose seasoning
pepper
Drain chicken, place in buttered 9x13 covered dish. Sprinkle the chicken with pepper and seasonings.
Mix soup and 1/2 the size of the can worth of milk. Pour over chicken.
Fix stuffing according to the directions on the box and spoon it over the soup.
Sprinkle broccoli on top and arrange slices of cheese to cover all.
Cover casserole dish with lid or foil bake at 350 for 1 hour.
~~~~~~~~~~~~~~~~~~~~~
SUPER -EASY CHICKEN MANICOTTI
1 jar (32 0z.) marinara sauce
1/2 to 3/4 cup water
1 teaspoon garlic salt
1 1/2 lbs. (about 14 tenders) chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 oz.)
2 cups shredded mozzarella cheese
chopped fresh basil leaves
1. Heat oven to 350*F. Mix marinara sauce with water in medium bowl. Spread about 1/3 of the sauce into a 13x9 inch baking dish sprayed with non stick spray.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing the tender from end to end (use end of wooden spoon). Place stuffed shells on sauce in baking dish. Pour remaining sauce evenly over shells, covering completely.
3. Cover with foil and bake about 1 hour or until shells are tender. Sprinkle with cheese.
4. Bake uncovered about 5 minutes more or until cheese is melted. Sprinkle with basil leaves
Makes 7 servings High Altitude: use 1 1/2 cups water
~~~~~~~~~~~~~~~~~~~~~~~~~~
EASY CHICKEN FAJITAS
boneless chicken breast
1 1/2 c. water or chicken broth
1 pkg. taco seasoning
2 chopped bell peppers (red, green, or yellow)
Cut chicken breast into strips. Simmer strips in water or broth until just about done.
Place in skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers.
Simmer until chicken is done and sauce becomes thick. Add remaining water or broth (1/2 c.) and simmer 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~
SPINACH CHICKEN PASTA
4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired
Cut chicken into 2 inch pieces and saut茅 with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.
Combine noodles, spinach and chicken in skillet and simmer over low heat.
Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.
~~~~~~~~~~~~~~~~~~~~
EASY CHICKEN ENCHILADAS
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese
Season chicken breasts to taste and grill or you can just boil them until no longer pink.
Cut cream cheese brick into cubes.
Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.
Warm tortillas in microwave until softened.
Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.
After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.
~~~~~~~~~~~~~~~~~~~~~~~~Easy chicken recipes?
Buy some of those Lawry's brand marinades... they have all kinds and they're not expensive. Marinate the chicken for a couple hours or even overnight, then pop them in a casserole dish, then in the oven at 350 degrees for about 25 minutes (depending on the size of the chicken). Just check to make sure theres no pink. I find this works best with chicken breast or tenders.
Another one, I saw on Rachael Ray, that I changed to make a bit easier.
Heat up some oil in a frying pan.
Get chicken tenderloins, pound them so they're a little flatter (I used a rolling pin). Mix up some bread crumbs and any spices or herbs you like. I used a garlic pepper grinder, salt, paprika and rosemary. Dip the chicken in a beaten egg, then dip in the bread crumb mix. Drop them into the oil, and they should only need to fry for a few minutes on each side. I served them with those steam bag veggies and some rolls. It was awesome!
Nothing easier than this!
SPICY CHICKEN
1 cut-up chicken (or 4-6 breasts, cut in half)
1 8-oz bottle Russian or Catalina salad dressing
1 pkg. dry onion soup mix
1 6-8 oz. jar apricot or apricot-pineapple preserves
Arrange chicken, skin side up, in buttered baking dish. Mix other ingredients and pour on top. Bake at 300 for 2 hours, or at 350 for 1 hour
Congratulations on becoming a cook.
Here are 26,000 chicken recipes for you.
For other types of recipes, look on the left hand side of the screen.
http://www.cooks.com/rec/search?q=chicke鈥?/a>
i like to take boneless skinless breasts and after thawed i season them and place them in a fry pan with about 2 tabelspoons of water witht the lid on i cook turning once for about 3 min a side then i and fry them in same skillet at a med to med hi heat in butter until done.
here are a few others i had on hand
Ingredients
1 package lipton Creamy Chicken rice
2 c water
2 T margarine
1-2 cooked chicken breasts, or 1 large can chicken breast meat
1/2 bag frozen broccoli, or broccoli, carrot, cauliflower mix
1 cup shredded cheese, I use classic melts or colby jack (cheddar doesn't melt well)
Directions
Cook rice according to package directions with water and margarine
Stir in chicken %26amp; veggies
Cook about 5 more minutes, until all is heated
Stir in cheese and serve
Recipe
1鈪?cups hot water
1 pkg (6 oz) Stove Top Lower Sodium Stuffing Mix for Chicken
3 cups chopped cooked chicken or turkey
1 pkg (10 oz) frozen mixed vegetables
1 can (10戮 oz) less sodium condensed cream of chicken soup
1 cup milk
Preheat oven to 375掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
Place chicken and vegetables in 2-quart casserole. Mix soup and milk; pour over chicken mixture. Top with prepared stuffing.
Bake 30 minutes or until hot and bubbly
Ingredients
2 slices bread (I used homemade rye bread, but you can use any)
3-4 ounces cooked chicken
4 lettuce leaves
1 tomato
1 teaspoon italian seasoning (or more to taste)
1 tablespoon olive oil (or more to taste)
Directions
1Toast bread partly (not completely, since you will later finish warming it on the stove).
2Slice tomato (thick slices taste best) and lay out on 1 slice bread.
3Grill chicken (be sure the chicken is fully cooked before-hand; right now you are just adding flavor) on stove using oil and Italian seasoning (and any other seasonings that you enjoy).
4Take chicken off of stove (turn stove to a small heat to use for later) and chop into smaller pieces and then put chicken on top of the tomato.
5Tear lettuce into smaller pieces (small shreds or into 2 pieces so it fits on the bread) and lay onto of bread.
6Top with 2nd slice of bread.
7Turn stove back to normal heat.
8Lay entire sandwich on pan and grill until the sandwich is warm and then turn over and do the same to the other side.
9If you desire, while grilling, spray bread with extra oil and Italian seasoning on both sides for additional flavor (keep in mind that your hands will get a little bit oily while eating).
Campbell's庐 Healthy Request庐 Chicken %26amp; Pasta Primavera
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
- 1 can Campbell's庐 Healthy Request庐 Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 3 tbsp. grated Parmesan cheese
- 1/4 tsp. garlic powder
- 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
- 2 cups cubed cooked chicken
- 4 cups hot cooked spaghetti, cooked without salt
Directions:
MIX soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 min. or until tender-crisp.
ADD chicken and heat through. Serve over spaghetti.
Thanks sooooo much! :)Easy chicken recipes?
EASY CREAMY CHICKEN CASSEROLE
4 cans (5 oz. each) shredded chicken in water
1 can (10.5 oz) cream of chicken soup
1/2 can (5.25 oz) milk
1 box (6 oz) chicken flavored stuffing
7 american cheese slices
handful of broccoli
chicken seasoning
all-purpose seasoning
pepper
Drain chicken, place in buttered 9x13 covered dish. Sprinkle the chicken with pepper and seasonings.
Mix soup and 1/2 the size of the can worth of milk. Pour over chicken.
Fix stuffing according to the directions on the box and spoon it over the soup.
Sprinkle broccoli on top and arrange slices of cheese to cover all.
Cover casserole dish with lid or foil bake at 350 for 1 hour.
~~~~~~~~~~~~~~~~~~~~~
SUPER -EASY CHICKEN MANICOTTI
1 jar (32 0z.) marinara sauce
1/2 to 3/4 cup water
1 teaspoon garlic salt
1 1/2 lbs. (about 14 tenders) chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 oz.)
2 cups shredded mozzarella cheese
chopped fresh basil leaves
1. Heat oven to 350*F. Mix marinara sauce with water in medium bowl. Spread about 1/3 of the sauce into a 13x9 inch baking dish sprayed with non stick spray.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing the tender from end to end (use end of wooden spoon). Place stuffed shells on sauce in baking dish. Pour remaining sauce evenly over shells, covering completely.
3. Cover with foil and bake about 1 hour or until shells are tender. Sprinkle with cheese.
4. Bake uncovered about 5 minutes more or until cheese is melted. Sprinkle with basil leaves
Makes 7 servings High Altitude: use 1 1/2 cups water
~~~~~~~~~~~~~~~~~~~~~~~~~~
EASY CHICKEN FAJITAS
boneless chicken breast
1 1/2 c. water or chicken broth
1 pkg. taco seasoning
2 chopped bell peppers (red, green, or yellow)
Cut chicken breast into strips. Simmer strips in water or broth until just about done.
Place in skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers.
Simmer until chicken is done and sauce becomes thick. Add remaining water or broth (1/2 c.) and simmer 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~
SPINACH CHICKEN PASTA
4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired
Cut chicken into 2 inch pieces and saut茅 with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.
Combine noodles, spinach and chicken in skillet and simmer over low heat.
Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.
~~~~~~~~~~~~~~~~~~~~
EASY CHICKEN ENCHILADAS
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese
Season chicken breasts to taste and grill or you can just boil them until no longer pink.
Cut cream cheese brick into cubes.
Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.
Warm tortillas in microwave until softened.
Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.
After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.
~~~~~~~~~~~~~~~~~~~~~~~~Easy chicken recipes?
Buy some of those Lawry's brand marinades... they have all kinds and they're not expensive. Marinate the chicken for a couple hours or even overnight, then pop them in a casserole dish, then in the oven at 350 degrees for about 25 minutes (depending on the size of the chicken). Just check to make sure theres no pink. I find this works best with chicken breast or tenders.
Another one, I saw on Rachael Ray, that I changed to make a bit easier.
Heat up some oil in a frying pan.
Get chicken tenderloins, pound them so they're a little flatter (I used a rolling pin). Mix up some bread crumbs and any spices or herbs you like. I used a garlic pepper grinder, salt, paprika and rosemary. Dip the chicken in a beaten egg, then dip in the bread crumb mix. Drop them into the oil, and they should only need to fry for a few minutes on each side. I served them with those steam bag veggies and some rolls. It was awesome!
Nothing easier than this!
SPICY CHICKEN
1 cut-up chicken (or 4-6 breasts, cut in half)
1 8-oz bottle Russian or Catalina salad dressing
1 pkg. dry onion soup mix
1 6-8 oz. jar apricot or apricot-pineapple preserves
Arrange chicken, skin side up, in buttered baking dish. Mix other ingredients and pour on top. Bake at 300 for 2 hours, or at 350 for 1 hour
Congratulations on becoming a cook.
Here are 26,000 chicken recipes for you.
For other types of recipes, look on the left hand side of the screen.
http://www.cooks.com/rec/search?q=chicke鈥?/a>
i like to take boneless skinless breasts and after thawed i season them and place them in a fry pan with about 2 tabelspoons of water witht the lid on i cook turning once for about 3 min a side then i and fry them in same skillet at a med to med hi heat in butter until done.
here are a few others i had on hand
Ingredients
1 package lipton Creamy Chicken rice
2 c water
2 T margarine
1-2 cooked chicken breasts, or 1 large can chicken breast meat
1/2 bag frozen broccoli, or broccoli, carrot, cauliflower mix
1 cup shredded cheese, I use classic melts or colby jack (cheddar doesn't melt well)
Directions
Cook rice according to package directions with water and margarine
Stir in chicken %26amp; veggies
Cook about 5 more minutes, until all is heated
Stir in cheese and serve
Recipe
1鈪?cups hot water
1 pkg (6 oz) Stove Top Lower Sodium Stuffing Mix for Chicken
3 cups chopped cooked chicken or turkey
1 pkg (10 oz) frozen mixed vegetables
1 can (10戮 oz) less sodium condensed cream of chicken soup
1 cup milk
Preheat oven to 375掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
Place chicken and vegetables in 2-quart casserole. Mix soup and milk; pour over chicken mixture. Top with prepared stuffing.
Bake 30 minutes or until hot and bubbly
Ingredients
2 slices bread (I used homemade rye bread, but you can use any)
3-4 ounces cooked chicken
4 lettuce leaves
1 tomato
1 teaspoon italian seasoning (or more to taste)
1 tablespoon olive oil (or more to taste)
Directions
1Toast bread partly (not completely, since you will later finish warming it on the stove).
2Slice tomato (thick slices taste best) and lay out on 1 slice bread.
3Grill chicken (be sure the chicken is fully cooked before-hand; right now you are just adding flavor) on stove using oil and Italian seasoning (and any other seasonings that you enjoy).
4Take chicken off of stove (turn stove to a small heat to use for later) and chop into smaller pieces and then put chicken on top of the tomato.
5Tear lettuce into smaller pieces (small shreds or into 2 pieces so it fits on the bread) and lay onto of bread.
6Top with 2nd slice of bread.
7Turn stove back to normal heat.
8Lay entire sandwich on pan and grill until the sandwich is warm and then turn over and do the same to the other side.
9If you desire, while grilling, spray bread with extra oil and Italian seasoning on both sides for additional flavor (keep in mind that your hands will get a little bit oily while eating).
Campbell's庐 Healthy Request庐 Chicken %26amp; Pasta Primavera
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
- 1 can Campbell's庐 Healthy Request庐 Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 3 tbsp. grated Parmesan cheese
- 1/4 tsp. garlic powder
- 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
- 2 cups cubed cooked chicken
- 4 cups hot cooked spaghetti, cooked without salt
Directions:
MIX soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 min. or until tender-crisp.
ADD chicken and heat through. Serve over spaghetti.
Any good recipes for southern fried chicken?
Southern Fried Chicken
When cooking true, Southern fried chicken, the secret is to cook it SLOW - Let me repeat, SLOW. If a recipe doesn't say slow, it's not authentic. That's how we do things culinary-wise down here and it's worked for countless generations.
1/2 gallon of peanut oil (Nothing other than peanut oil)
2-3 pounds chicken breasts (bone in) and chicken legs (Completely thawed!-this is VERY important)
3 cups self-rising flour
Salt, pepper and paprika to taste (the more, the better)
4 eggs, beaten
METHOD
Heat peanut oil in a deep fryer to 350掳F.
Thoroughly wash chicken and pat dry with paper towel. In a large mixing bowl, mix together flour, salt, pepper and paprika. Roll and thoroughly coat each piece of chicken in flour and seasoning mix.
Dip each piece in beaten egg mixture.
Re-roll in flour and seasoning mixture once more.
Place in deep fryer for 30-40 minutes TURNING CHICKEN PIECES ONLY ONCE-Again, VERY IMPORTANT.
After 30-40 minutes you'll have a wonderful, brown and crispy skin (scald as we say down here) and the inside of the chicken will be moist and tender.Any good recipes for southern fried chicken?
Alton Brown's recipe from good eats. This man is genius.
Watch it on youtube
http://www.youtube.com/watch?v=Dbc1aW5C1鈥?/a>
http://www.youtube.com/watch?v=aWtC_3zUd鈥?/a>
Recipe:
http://www.foodnetwork.com/food/recipes/鈥?/a>Any good recipes for southern fried chicken?
chefs.com
TV Dinner Fried Chicken
Chicken, cut into 8 pieces (one 3-pound bird)
1 1/2 cups buttermilk
1 cup flour
1 cup cornflakes, crumbled
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
Vegetable oil as needed
Soak chicken pieces in buttermilk 2 to 3 hours, refrigerated.
In large bowl, combine dry ingredients.
Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat with dry mixture; set aside. Repeat with all pieces.
In deep skillet, heat 3/4-inch-deep oil to 350 degrees F.
Fry 2 to 3 chicken pieces at a time, 10 to 15 minutes, turning to ensure even cooking. Drain on paper towels.
Sylvia's Absolute Best Southern Fried Chicken
A New York Soul Food Classic. Emeril and Sylvia make the best Southern fried chicken ever!
Ingredients
One 3 1/2-pound chicken, cut into eighths
1 1/2 teaspoon salt
1 1/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 cup vegetable oil
Directions
1. Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes 鈥?or, even better, overnight 鈥?in the refrigerator.
2. Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.
3. In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.
4. Remove from the skillet and drain on paper towels before serving.
http://www.wchstv.com/gmarecipes/souther鈥?/a>
(*-*)
When cooking true, Southern fried chicken, the secret is to cook it SLOW - Let me repeat, SLOW. If a recipe doesn't say slow, it's not authentic. That's how we do things culinary-wise down here and it's worked for countless generations.
1/2 gallon of peanut oil (Nothing other than peanut oil)
2-3 pounds chicken breasts (bone in) and chicken legs (Completely thawed!-this is VERY important)
3 cups self-rising flour
Salt, pepper and paprika to taste (the more, the better)
4 eggs, beaten
METHOD
Heat peanut oil in a deep fryer to 350掳F.
Thoroughly wash chicken and pat dry with paper towel. In a large mixing bowl, mix together flour, salt, pepper and paprika. Roll and thoroughly coat each piece of chicken in flour and seasoning mix.
Dip each piece in beaten egg mixture.
Re-roll in flour and seasoning mixture once more.
Place in deep fryer for 30-40 minutes TURNING CHICKEN PIECES ONLY ONCE-Again, VERY IMPORTANT.
After 30-40 minutes you'll have a wonderful, brown and crispy skin (scald as we say down here) and the inside of the chicken will be moist and tender.Any good recipes for southern fried chicken?
Alton Brown's recipe from good eats. This man is genius.
Watch it on youtube
http://www.youtube.com/watch?v=Dbc1aW5C1鈥?/a>
http://www.youtube.com/watch?v=aWtC_3zUd鈥?/a>
Recipe:
http://www.foodnetwork.com/food/recipes/鈥?/a>Any good recipes for southern fried chicken?
chefs.com
TV Dinner Fried Chicken
Chicken, cut into 8 pieces (one 3-pound bird)
1 1/2 cups buttermilk
1 cup flour
1 cup cornflakes, crumbled
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
Vegetable oil as needed
Soak chicken pieces in buttermilk 2 to 3 hours, refrigerated.
In large bowl, combine dry ingredients.
Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat with dry mixture; set aside. Repeat with all pieces.
In deep skillet, heat 3/4-inch-deep oil to 350 degrees F.
Fry 2 to 3 chicken pieces at a time, 10 to 15 minutes, turning to ensure even cooking. Drain on paper towels.
Sylvia's Absolute Best Southern Fried Chicken
A New York Soul Food Classic. Emeril and Sylvia make the best Southern fried chicken ever!
Ingredients
One 3 1/2-pound chicken, cut into eighths
1 1/2 teaspoon salt
1 1/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 cup vegetable oil
Directions
1. Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes 鈥?or, even better, overnight 鈥?in the refrigerator.
2. Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.
3. In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.
4. Remove from the skillet and drain on paper towels before serving.
http://www.wchstv.com/gmarecipes/souther鈥?/a>
(*-*)
I need a good baked chicken recipe?
I have 4 leg quarters and would like to cook them in the oven. What is the best way to prepare them so that the chicken is juicy? I have every seasoning imagineable, butter, cream of chicken soup and some marinades. Do you put water in the pan? Should I use foil?I need a good baked chicken recipe?
Here is a great basic recipe: I make it at least once a week.
Baked Carmelized Chicken
2 tblsp olive oil
1/2 cup soy sauce
2 tblsp ketchup
1 cup honey
3 cloves garlic minced
1/2 tsp crushed red chilies
Combine all ingredients in small pot and cook over medium heat for 15 minutes. Or until all ingredients have combined well.
Cut leg quarters in half and arrange in baking dish. Pour sauce over top and bake uncovered for 25 minutes in 400 degree oven.
Enjoy! I need a good baked chicken recipe?
I soak them in buttermilk over night and then coat them in seasoned bread crumbs. Bake on non-stick foil. The non-stick foil is great stuff.
Season with equal parts salt, granulated garlic, paprika and pepper.
I often use crushed corn flakes for the bread crumbs. Some powdered chicken bullion is good in the coating.
go on this site
hope so u will serve in excellent waynight cream
Here is a great basic recipe: I make it at least once a week.
Baked Carmelized Chicken
2 tblsp olive oil
1/2 cup soy sauce
2 tblsp ketchup
1 cup honey
3 cloves garlic minced
1/2 tsp crushed red chilies
Combine all ingredients in small pot and cook over medium heat for 15 minutes. Or until all ingredients have combined well.
Cut leg quarters in half and arrange in baking dish. Pour sauce over top and bake uncovered for 25 minutes in 400 degree oven.
Enjoy! I need a good baked chicken recipe?
I soak them in buttermilk over night and then coat them in seasoned bread crumbs. Bake on non-stick foil. The non-stick foil is great stuff.
Season with equal parts salt, granulated garlic, paprika and pepper.
I often use crushed corn flakes for the bread crumbs. Some powdered chicken bullion is good in the coating.
go on this site
hope so u will serve in excellent way
Any good recipes for Chicken Cordon Bleu?
I'm making a fancy dinner for my boyfriend's 21st birthday, and would like to make Chicken Cordon Bleu because its so good =] However, I don't know how to make it, so any recipes would be appreciated!
Also, if anyone has ideas for a good side dish, that would be great and thank you so much!! =]Any good recipes for Chicken Cordon Bleu?
My sister swears by this recipe:
CHICKEN CORDON BLEU鈥擳HE BEST!
6 Chicken breasts, boneless, skinless
8 oz Swiss cheese, sliced
8 oz Boiled ham, sliced
3 Tbsp Flour
1 tsp Paprika
6 Tbsp Butter
1 cup Dry White Wine
1 Chicken Bouillon Cube
1 Tbsp Corn starch
1 cup Heavy cream (whipping cream)
1. Flatten chicken in plastic wrap with mallet
2. Place 1 slice cheese and 1 slice ham on each breast
3. Roll chicken and secure with toothpicks
4. Combine flour and paprika in plastic bag
5. Shake each piece of chicken in bag to coat
6. Melt butter in hot skillet and brown chicken pieces on all sides
7. Combine wine and bouillon and pour slowly into skillet
8. Reduce heat, cover and simmer for 30 mins on low heat
9. In bowl combine corn starch and cream until smooth
10. Slowly add to skillet stirring slowly until mixture thickens
11. Let simmer a few minutes ensuring chicken is coatedAny good recipes for Chicken Cordon Bleu?
http://www.familyoven.com/recipes/Chicke鈥?/a>
Hazelnut Green Beans
Toss cooked green beans with butter and toasted chopped hazelnuts.
Arugula and White Bean Salad with Red Pepper Dressing
In a blender, puree equal parts roasted red pepper and balsamic vinaigrette. Toss with arugula, then sprinkle with rinsed and drained canned white beans.
http://food.yahoo.com/recipes/kraft/9049鈥?/a>
www.recipes.com , however I am into roadkill myself
Also, if anyone has ideas for a good side dish, that would be great and thank you so much!! =]Any good recipes for Chicken Cordon Bleu?
My sister swears by this recipe:
CHICKEN CORDON BLEU鈥擳HE BEST!
6 Chicken breasts, boneless, skinless
8 oz Swiss cheese, sliced
8 oz Boiled ham, sliced
3 Tbsp Flour
1 tsp Paprika
6 Tbsp Butter
1 cup Dry White Wine
1 Chicken Bouillon Cube
1 Tbsp Corn starch
1 cup Heavy cream (whipping cream)
1. Flatten chicken in plastic wrap with mallet
2. Place 1 slice cheese and 1 slice ham on each breast
3. Roll chicken and secure with toothpicks
4. Combine flour and paprika in plastic bag
5. Shake each piece of chicken in bag to coat
6. Melt butter in hot skillet and brown chicken pieces on all sides
7. Combine wine and bouillon and pour slowly into skillet
8. Reduce heat, cover and simmer for 30 mins on low heat
9. In bowl combine corn starch and cream until smooth
10. Slowly add to skillet stirring slowly until mixture thickens
11. Let simmer a few minutes ensuring chicken is coatedAny good recipes for Chicken Cordon Bleu?
http://www.familyoven.com/recipes/Chicke鈥?/a>
Hazelnut Green Beans
Toss cooked green beans with butter and toasted chopped hazelnuts.
Arugula and White Bean Salad with Red Pepper Dressing
In a blender, puree equal parts roasted red pepper and balsamic vinaigrette. Toss with arugula, then sprinkle with rinsed and drained canned white beans.
http://food.yahoo.com/recipes/kraft/9049鈥?/a>
www.recipes.com , however I am into roadkill myself
What is your favorite baked chicken recipe?
Buttermilk Pecan Chicken
2 broiler-fryer chickens, cut in serving pieces
1/2 cup margarine or butter
1 cup buttermilk
1 large egg, slightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/8 tablespoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves
Melt margarine in large shallow baking dish (about 13x9x2 inches). Mix buttermilk with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and sesame seeds in another. Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish, then turn chicken pieces to coat with margarine and place skin side up. Place pecan halves on each piece of chicken and bake in 350*F oven 1 1/4 hours, until tender and golden brown. Garnish with parsley and cherry tomatoes.
nfd♥What is your favorite baked chicken recipe?
I like to take boneless, skinless chicken breast %26amp; place in center of a good size piece of foil. Add chopped carrots, onions, and mushrooms then top with a tablespoon or so of cream of mushroom or cream of chicken soup %26amp; a pat of butter. Add garlic salt %26amp; fresh ground pepper, then seal pouches. Bake in the oven at 325 for about 30 - 40 minutes. These go great on the grill or even at a campfire as well!!What is your favorite baked chicken recipe?
wash and dry bird....put a whole onion in the butt and oil down dried bird and sprinkle with lawerys seasoning salt and blk pepper....put on a roaster pan(the kind with a little metal rack to slightly elevate the bird or you can make your own by using a row of raw carrots to sit the bird on) place in preheated oven at 400 degrees uncovered and roast 1 hr.....remove from oven and cover lightly with a foil tent and allow to rest 15 minutes.....always remember to wash hands and area thoroughly after handling raw chicken or any raw meat...enjoy :)
Ingredients
1 Chicken
1(10ounce)can condensed cream of celery soup
3/4 cup sour cream
3/4 cup cheddar cheese, shredded
Directions
1Preheat oven to 375F and lightly grease a 2 quart baking dish.
2Arrange thawed and drained fillets in a single layer in baking dish.
3Combine sauce ingredients and heat until cheese melts.
4Spread over fillets and bake 25 minutes.
none,bcoz i'm vege.
*Baked Chicken With Herbs
INGREDIENTS:
6 chicken breast halves
salt and pepper
1/4 cup butter
6 to 8 ounces sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
3/4 cup dry white wine
1 can (5 ounces) water chestnuts, drained, sliced
2 tablespoons chopped green bell pepper
1/4 teaspoon leaf thyme, crushed
1/4 teaspoon leaf basil
PREPARATION:
Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish
Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles.
*Beer Batter Chicken Strips
INGREDIENTS:
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
PREPARATION:
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off
Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
*Boursin Stuffed Baked Chicken
INGREDIENTS:
4 boneless chicken breast halves
5 ounces Boursin cheese with garlic and herbs
1 tablespoons flour
1/4 cup shredded carrot
1/4 cup chopped walnuts
1/4 cup chopped parsley, divided
1/2 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted
PREPARATION:
Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth.
STir in carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.
*Four Cheese Chicken Bake
INGREDIENTS:
8 ounces lasagna noodles of wide noodles
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
6 to 8 ounces fresh sliced mushrooms
1 can cream of chicken soup
1/3 cup milk
1/2 teaspoon dried leaf basil
2 tablespoons chopped pimiento
1 1/2 cups ricotta cheese or cream-style cottage cheese
3 cups diced cooked chicken
1 cup shredded process American cheese or mild Cheddar
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
PREPARATION:
Cook noodles until tender. Drain and rinse with cold water. In a skillet over medium heat, melt butter. Sauté onion, bell pepper, and mushrooms until tender. Stir in cream of chicken soup, the milk, basil, and pimiento.
Place half of the noodles in a 13x9-inch baking dish. Top noodles with half of the sauce and half of the ricotta, then layer with half of chicken and half of the Cheddar, Mozzarella, and Parmesan cheeses. Repeat layers, ending with remaining cheeses.
Bake in preheated 350° oven for 45 minutes
OR
U can try this Video Link also:-
http://www.videojug.com/tag/chicken-reci…
ENJOY :-)
Mushroom Chicken
4 boneless or bone-in chicken breasts
1 can cream of mushroom soup
1-8 oz container of sour cream (regular or light)
2/3 cup sherry
1 cup sliced mushrooms
1 tsp garlic salt
pepper to taste
Mix together everything but the chicken in a bowl. Pour half or the sauce in a casserole dish. Add chicken breasts and top with remaining sauce. Bake at 350F for 1 hour.
Serving suggestions: Mashed potatoes with sauce as gravy or red potatoes, vegetable, and Hawaiian rolls.
Oven Baked Herb Chicken - Allrecipes
... packaged salad dressing mix is a great shortcut to infusing chicken with just the right blend of herbs. ... Food Lists. Esmee's Favorite Mexican Recipes ...
allrecipes.com/Recipe/Oven-Baked-Herb-… - 66k - Cached
Baked Sesame Chicken - Allrecipes
Chicken breasts coated with soy sauce and sesame seed seasoned ... Favorite Chicken Dishes. A LIST BY: Evil Queen. Low Cal Favorites. A LIST BY: MOTTSBELA ...
allrecipes.com/Recipe/Baked-Sesame-Chi… - 61k - Cached
Crispy Baked Chicken
Remove chicken, cover, and refrigerate for 45 ... Favorite Recipes. Recently Viewed Recipes. Quick %26amp; Easy Recipes. Categories for this recipe ...
www.chefs.com
2 broiler-fryer chickens, cut in serving pieces
1/2 cup margarine or butter
1 cup buttermilk
1 large egg, slightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/8 tablespoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves
Melt margarine in large shallow baking dish (about 13x9x2 inches). Mix buttermilk with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and sesame seeds in another. Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish, then turn chicken pieces to coat with margarine and place skin side up. Place pecan halves on each piece of chicken and bake in 350*F oven 1 1/4 hours, until tender and golden brown. Garnish with parsley and cherry tomatoes.
nfd♥What is your favorite baked chicken recipe?
I like to take boneless, skinless chicken breast %26amp; place in center of a good size piece of foil. Add chopped carrots, onions, and mushrooms then top with a tablespoon or so of cream of mushroom or cream of chicken soup %26amp; a pat of butter. Add garlic salt %26amp; fresh ground pepper, then seal pouches. Bake in the oven at 325 for about 30 - 40 minutes. These go great on the grill or even at a campfire as well!!What is your favorite baked chicken recipe?
wash and dry bird....put a whole onion in the butt and oil down dried bird and sprinkle with lawerys seasoning salt and blk pepper....put on a roaster pan(the kind with a little metal rack to slightly elevate the bird or you can make your own by using a row of raw carrots to sit the bird on) place in preheated oven at 400 degrees uncovered and roast 1 hr.....remove from oven and cover lightly with a foil tent and allow to rest 15 minutes.....always remember to wash hands and area thoroughly after handling raw chicken or any raw meat...enjoy :)
Ingredients
1 Chicken
1(10ounce)can condensed cream of celery soup
3/4 cup sour cream
3/4 cup cheddar cheese, shredded
Directions
1Preheat oven to 375F and lightly grease a 2 quart baking dish.
2Arrange thawed and drained fillets in a single layer in baking dish.
3Combine sauce ingredients and heat until cheese melts.
4Spread over fillets and bake 25 minutes.
none,bcoz i'm vege.
*Baked Chicken With Herbs
INGREDIENTS:
6 chicken breast halves
salt and pepper
1/4 cup butter
6 to 8 ounces sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
3/4 cup dry white wine
1 can (5 ounces) water chestnuts, drained, sliced
2 tablespoons chopped green bell pepper
1/4 teaspoon leaf thyme, crushed
1/4 teaspoon leaf basil
PREPARATION:
Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish
Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles.
*Beer Batter Chicken Strips
INGREDIENTS:
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
PREPARATION:
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off
Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
*Boursin Stuffed Baked Chicken
INGREDIENTS:
4 boneless chicken breast halves
5 ounces Boursin cheese with garlic and herbs
1 tablespoons flour
1/4 cup shredded carrot
1/4 cup chopped walnuts
1/4 cup chopped parsley, divided
1/2 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted
PREPARATION:
Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth.
STir in carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.
*Four Cheese Chicken Bake
INGREDIENTS:
8 ounces lasagna noodles of wide noodles
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
6 to 8 ounces fresh sliced mushrooms
1 can cream of chicken soup
1/3 cup milk
1/2 teaspoon dried leaf basil
2 tablespoons chopped pimiento
1 1/2 cups ricotta cheese or cream-style cottage cheese
3 cups diced cooked chicken
1 cup shredded process American cheese or mild Cheddar
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
PREPARATION:
Cook noodles until tender. Drain and rinse with cold water. In a skillet over medium heat, melt butter. Sauté onion, bell pepper, and mushrooms until tender. Stir in cream of chicken soup, the milk, basil, and pimiento.
Place half of the noodles in a 13x9-inch baking dish. Top noodles with half of the sauce and half of the ricotta, then layer with half of chicken and half of the Cheddar, Mozzarella, and Parmesan cheeses. Repeat layers, ending with remaining cheeses.
Bake in preheated 350° oven for 45 minutes
OR
U can try this Video Link also:-
http://www.videojug.com/tag/chicken-reci…
ENJOY :-)
Mushroom Chicken
4 boneless or bone-in chicken breasts
1 can cream of mushroom soup
1-8 oz container of sour cream (regular or light)
2/3 cup sherry
1 cup sliced mushrooms
1 tsp garlic salt
pepper to taste
Mix together everything but the chicken in a bowl. Pour half or the sauce in a casserole dish. Add chicken breasts and top with remaining sauce. Bake at 350F for 1 hour.
Serving suggestions: Mashed potatoes with sauce as gravy or red potatoes, vegetable, and Hawaiian rolls.
Oven Baked Herb Chicken - Allrecipes
... packaged salad dressing mix is a great shortcut to infusing chicken with just the right blend of herbs. ... Food Lists. Esmee's Favorite Mexican Recipes ...
allrecipes.com/Recipe/Oven-Baked-Herb-… - 66k - Cached
Baked Sesame Chicken - Allrecipes
Chicken breasts coated with soy sauce and sesame seed seasoned ... Favorite Chicken Dishes. A LIST BY: Evil Queen. Low Cal Favorites. A LIST BY: MOTTSBELA ...
allrecipes.com/Recipe/Baked-Sesame-Chi… - 61k - Cached
Crispy Baked Chicken
Remove chicken, cover, and refrigerate for 45 ... Favorite Recipes. Recently Viewed Recipes. Quick %26amp; Easy Recipes. Categories for this recipe ...
www.chefs.com
Pan Fried Chicken Recipes?
My husband asked if I'd make fried chicken tonight for dinner...the past 2 times I've attempted...it comes out terrible! Anyone have any reciepes or suggestions for fried chicken....easy recipes/tips for a noncook? Thanks!Pan Fried Chicken Recipes?
There are other ways, but I make it like this:
2 cups sifted flour
1 tsp. paprika
1/2 tsp. black pepper
1tsp. salt
1 tsp. garlic powder
Mix together. Whisk in 1 bottle beer (any regular beer is fine) until incorporated. *If you only have cans, use 1.5 cans.
Let batter sit untouched for about 10 mins.
Dip chicken pieces in the batter, let it drip off a little, and carefully add to a pan with about 1 inch high of oil. A big fry pan with canola oil in it.
(A deep fryer even better!)
Fry until golden brown on all sides.
Move to a 350 degree oven for about 20 mins.
_____________________________________
If you have several hours before dinner, marinate all of the chicken in a pan of buttermilk. Let sit 3 hours.
Dredge in plain flour (no beer, just dry) and THEN in the beer batter --- fry in 1 inch canola oil and same as above.Pan Fried Chicken Recipes?
Easiest and BEST!
Southern Fried Chicken
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Honestly, I'm not a super fan of pan fried chicken but maybe these'll help give you some ideas.
http://www.dummies.com/WileyCDA/DummiesA鈥?/a>
http://www.expertvillage.com/video/12642鈥?/a>
http://www.expertvillage.com/video/12649鈥?/a>
Other easy frying recipes:
- Cook it in white wine. http://www.cooks.com/rec/doc/0,1739,1571鈥?/a>
- Stir fry. Throw in some vegetables, garlic, onions, ginger, and green onions/scallions/shallots to taste.
The way my family makes it, is cut your chicken into even sized pieces (we cut the bone in breast into 3 pieces if they are large) Always use bone in - it gives it more flavor.
Then coat the chicken in seasoned flour - salt/pepper. a little chili powder if you want a kick. In a large skillet, put in 1/2 stick REAL butter and 1/2 C oil. Over medium heat, cook the chicken till its done (depending on the size of your chicken it could take up to 30 min). Remove the chicken, and set aside. In the pan, add about 3T of flour, and stir around to make a roux. Add some chicken bouillon, and stir that in. Next, stir in milk till the gravy comes to a boil and starts to thicken - stirring constantly - remembering to scrap the fond (yummy bits) off the bottom of the pan. The gravy should boil twice - I don't know why, that's what I was told by my great grandmother, and grandmother.
Serve with green beans, and boiled potatoes, and LOTS of black pepper.
YUMMY!!!
You have got to have this dressing and marinade around the house...it's called Soycha and it's amazing as a marinade for chicken. I marinade it for 20 min to over night and I bake it, or pan fry it or if I'm in a rush, even microwave it and it's awsome!!!!
Go to cooks.com and type in what you want in the search bar. I use this website all the time and you may have 75 different recipes for one main dish. I love it because I can choose the one that sounds the best and sometimes the easiest to me!
There are other ways, but I make it like this:
2 cups sifted flour
1 tsp. paprika
1/2 tsp. black pepper
1tsp. salt
1 tsp. garlic powder
Mix together. Whisk in 1 bottle beer (any regular beer is fine) until incorporated. *If you only have cans, use 1.5 cans.
Let batter sit untouched for about 10 mins.
Dip chicken pieces in the batter, let it drip off a little, and carefully add to a pan with about 1 inch high of oil. A big fry pan with canola oil in it.
(A deep fryer even better!)
Fry until golden brown on all sides.
Move to a 350 degree oven for about 20 mins.
_____________________________________
If you have several hours before dinner, marinate all of the chicken in a pan of buttermilk. Let sit 3 hours.
Dredge in plain flour (no beer, just dry) and THEN in the beer batter --- fry in 1 inch canola oil and same as above.Pan Fried Chicken Recipes?
Easiest and BEST!
Southern Fried Chicken
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Honestly, I'm not a super fan of pan fried chicken but maybe these'll help give you some ideas.
http://www.dummies.com/WileyCDA/DummiesA鈥?/a>
http://www.expertvillage.com/video/12642鈥?/a>
http://www.expertvillage.com/video/12649鈥?/a>
Other easy frying recipes:
- Cook it in white wine. http://www.cooks.com/rec/doc/0,1739,1571鈥?/a>
- Stir fry. Throw in some vegetables, garlic, onions, ginger, and green onions/scallions/shallots to taste.
The way my family makes it, is cut your chicken into even sized pieces (we cut the bone in breast into 3 pieces if they are large) Always use bone in - it gives it more flavor.
Then coat the chicken in seasoned flour - salt/pepper. a little chili powder if you want a kick. In a large skillet, put in 1/2 stick REAL butter and 1/2 C oil. Over medium heat, cook the chicken till its done (depending on the size of your chicken it could take up to 30 min). Remove the chicken, and set aside. In the pan, add about 3T of flour, and stir around to make a roux. Add some chicken bouillon, and stir that in. Next, stir in milk till the gravy comes to a boil and starts to thicken - stirring constantly - remembering to scrap the fond (yummy bits) off the bottom of the pan. The gravy should boil twice - I don't know why, that's what I was told by my great grandmother, and grandmother.
Serve with green beans, and boiled potatoes, and LOTS of black pepper.
YUMMY!!!
You have got to have this dressing and marinade around the house...it's called Soycha and it's amazing as a marinade for chicken. I marinade it for 20 min to over night and I bake it, or pan fry it or if I'm in a rush, even microwave it and it's awsome!!!!
Go to cooks.com and type in what you want in the search bar. I use this website all the time and you may have 75 different recipes for one main dish. I love it because I can choose the one that sounds the best and sometimes the easiest to me!
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