I read one on Yahoo! this week, but I can't find it now. It had lots of garlic and red pepper flakes. Where can I find it now that I need it?What is the best chicken soup recipe for the flu?
4 pounds chicken parts - necks, wings, ...
water to cover chicken
3 carrots
3 zucchini
3 celery sticks
2 small onions
2 small parsnips
3 clove of garlic
salt, red pepper flakes, chicken soup powder to taste
Place chicken pieces in large soup pot. Cover with water. Boil for 15-20 minutes. Scrap and discard any froth. Add vegetables and spices. Bring to a boil and simmer on medium for 1 1/2 hours. When cool, strain soup and add back cut-up vegetablesWhat is the best chicken soup recipe for the flu?
chicken noodle soup
Brown some chicken pieces, onions and chopped garlic in a little oil. Add chicken stock, chopped potatoes and carrots. Add about 1 tsp. of curry powder and 1/4 tsp. red pepper flakes. Cook until chicken is done (pulls away easily from bone if you used chicken pieces with bones). Add chopped cabbage and cook until done.
Good stuff.
sorry I can't help you find that recipe you were looking for, but hopefully if you can't find it still, this'll do.
boil some chicken with skin in large pot of water. when chicken is done cooking remove from pot take off skin and shred the meat from the bones. lighty skim water from access fat. add celery, carrots , and onion. for more robust flavor, add some lemon juice, parsely salt and pepper to taste. make egg noodles or rice to add to soup if needed.
Any, as long as it's hot! :)
take 1 whole chicken
add water to cover bird plus a little
add 3 chicken bullion cubes
bring to boil - and then reduce to slow boil
cook 90 minutes - keeping an eye on water level
then add 1 cut up onion
two carrots - cut up
2 stalks of celery cut up
and a little garlic and red pepper sounds nice
cook another 30 minutes - watching water level
and - enjoy!
Cream of sung yung gui.
Thursday, December 31, 2009
Simple fired chicken recipe?
I have some drumsticks my boyfriend wants fried. Does anyone have a super simple recipe for me? He wants them spicy, tooSimple fired chicken recipe?
soak them in buttermilk. drain off liquid and pat dry, dredge in flour with cayenne, salt, pepper, chili powder and fry on top of the stove until golden.Simple fired chicken recipe?
sprinkle with tony*s - roll in flour - deep fry till golden brown
You mean fried not fired.
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
PREPARATION:
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350掳. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.
soak them in buttermilk. drain off liquid and pat dry, dredge in flour with cayenne, salt, pepper, chili powder and fry on top of the stove until golden.Simple fired chicken recipe?
sprinkle with tony*s - roll in flour - deep fry till golden brown
You mean fried not fired.
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
PREPARATION:
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350掳. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.
Chicken recipes: Healthy yet tasty?
I've been trying to eat healthy and have been eating chicken. If I try to eat bland chicken and salad, I run the risk of not being satisfied and doing something dumb (like eating half a box of cookies). I basically like hearty food with some kind of sauce, and italian food. How can I make chicken taste good while keeping it reasonably healthy?
Tonight I reheated chicken with a slice of cheese and salami on it with a big salad on the side (olive oil and vinegar); maybe not super healthy but it actually did taste good and I think I'm satisfied for the night (with some V-8). What are some good compromises between 'tastes good' and 'healthy' that will satisfy my apetite. I'm thinking of chicken recipes, but it could be anything.
Thanks in advance.Chicken recipes: Healthy yet tasty?
1. Marinate it in lemon juice, olive oil, dash of soy and a tsp of honey....this is really tasty. Barbecue or pan fry. (Frying is ok if you use a little olive oil and use chicken breast as it is lean anyway.) (Skin off!)
2. Make a fresh salsa with a tomato chopped, some cilantro and a little chopped red onion and a dash of red wine vinegar to have with plain grilled chicken.
3. Make or buy 'dukkah', a mix of sesame seeds, macadamia nuts, cumin and coriander seeds and pepper ground to a course mix, press onto chicken breast and grill or pan fry in a small amount of olive oil.
4. Make ratatouille (spelling!?) to have with it. Fry onion, add chopped eggplant, chopped red and green pepper (capsicum). Add tin of chopped tomatoes (no added salt or sugar type). Add salt %26amp; Pepper to taste and some mixed dried herbs. Cook for about 25 minutes in pot till veg are cooked. Make a big pot then you can eat it the next day too!
Just a few ideas.....Chicken recipes: Healthy yet tasty?
tastes good does not exclude healthy.....
try browing / caramelizing onion and garlic together and prepare your dish that way.... use one herb, like rosemary if you like it .... or thyme and bay which are good with chicken.... and serve it with brown rice which always gives strength......
Why not grill it and add some fresh salsa? It's really yummy and goes well with salad or rice
Add rice, salsa and a little red wine vinegar...maybe some extra onion if you'd like...it makes a yummy salad. You can even sub cherry tomatoes for the salsa.
get a chicken breast,,put a hole in the centre,,
and fill it with a bit of cheese with spring onoin,chopped bacon,broccoli or cauliflower,,bit of garlic,,or whatever peas
and corn,,seal the hole up and cover with seasoned
breadcrumbs and bake in oven for 20 mins till brown
nice and healthy,and tasty,,,,,you can stuf fit with ever you like
Tonight I reheated chicken with a slice of cheese and salami on it with a big salad on the side (olive oil and vinegar); maybe not super healthy but it actually did taste good and I think I'm satisfied for the night (with some V-8). What are some good compromises between 'tastes good' and 'healthy' that will satisfy my apetite. I'm thinking of chicken recipes, but it could be anything.
Thanks in advance.Chicken recipes: Healthy yet tasty?
1. Marinate it in lemon juice, olive oil, dash of soy and a tsp of honey....this is really tasty. Barbecue or pan fry. (Frying is ok if you use a little olive oil and use chicken breast as it is lean anyway.) (Skin off!)
2. Make a fresh salsa with a tomato chopped, some cilantro and a little chopped red onion and a dash of red wine vinegar to have with plain grilled chicken.
3. Make or buy 'dukkah', a mix of sesame seeds, macadamia nuts, cumin and coriander seeds and pepper ground to a course mix, press onto chicken breast and grill or pan fry in a small amount of olive oil.
4. Make ratatouille (spelling!?) to have with it. Fry onion, add chopped eggplant, chopped red and green pepper (capsicum). Add tin of chopped tomatoes (no added salt or sugar type). Add salt %26amp; Pepper to taste and some mixed dried herbs. Cook for about 25 minutes in pot till veg are cooked. Make a big pot then you can eat it the next day too!
Just a few ideas.....Chicken recipes: Healthy yet tasty?
tastes good does not exclude healthy.....
try browing / caramelizing onion and garlic together and prepare your dish that way.... use one herb, like rosemary if you like it .... or thyme and bay which are good with chicken.... and serve it with brown rice which always gives strength......
Why not grill it and add some fresh salsa? It's really yummy and goes well with salad or rice
Add rice, salsa and a little red wine vinegar...maybe some extra onion if you'd like...it makes a yummy salad. You can even sub cherry tomatoes for the salsa.
get a chicken breast,,put a hole in the centre,,
and fill it with a bit of cheese with spring onoin,chopped bacon,broccoli or cauliflower,,bit of garlic,,or whatever peas
and corn,,seal the hole up and cover with seasoned
breadcrumbs and bake in oven for 20 mins till brown
nice and healthy,and tasty,,,,,you can stuf fit with ever you like
Looking for a chicken dish recipe that was in a Light Cooking mag (I think) some years back?
It was a baked dish, with chicken breats, olives, prunes, vinegar, molasses, and pineapple juice I think. Everything went in a pan and baked. Easy and a real hit, with a blend of salt, sweet, and tang flavors.Looking for a chicken dish recipe that was in a Light Cooking mag (I think) some years back?
I think what you're looking for is Chicken Marabella. Try this site: http://www.cooks.com
Prunes and chicken.... I dunno..... *smile*Looking for a chicken dish recipe that was in a Light Cooking mag (I think) some years back?
Here's a couple that I found:
Chicken Marbella
1/2 cup dry white wine
1/2 cup nonfat chicken broth
1/2 cup pitted prunes, chopped into 1/4 inch chunks
1/4 cup brown sugar
1/4 cup red wine vinegar
1/4 cup green olives
4 garlic cloves
2 tablespoons olive oil
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 boneless skinless chicken breast halves
1/4 cup capers
Preheat oven to 400F (205 C).
In a sauce pan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano.
Bring to a simmer over medium heat.
Reduce the heat and simmer gently uncovered for 10 minutes.
Season to taste with salt and pepper.
Place chicken breast in a large shallow baking dish.
Pour the sauce over the chicken.
Turn to coat.
Scatter capers over the top.
Bake until the chicken is no longer pink in the center 30 to 35 minutes.
______________________________________鈥?br>
Chicken With Prunes, Olives and Capers
5 chicken legs with thigh (separated)
1/2 cup dried prunes, halved (4 oz)
1 cup green olives (or more to taste)
1/4 cup dry white wine
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons fresh oregano, chopped or 1-2 teaspoon dry oregano
2 tablespoons capers (with juice)
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or more if you like more heat)
salt
2 bay leaves
1/2 cup brown sugar, packed
1-2 tablespoon chopped fresh basil (to garnish)
Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
In a casserole dish, arrange the chicken in a single layer.
Pour the marinade over the chicken.
Sprinkle the brown sugar evenly over the chicken.
Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
Remove the chicken to a large platter, and top with remaining pan juices.
Remove the bay leaves before sprinkling the chopped basil over the chicken.
Serve immediately.
here's a few that sort of fit your description:
http://find.myrecipes.com/recipes/recipe鈥?/a>
http://find.myrecipes.com/recipes/recipe鈥?/a>
not sure if either of these is the correct one, but they both sound delicious, nevertheless!eye cream
I think what you're looking for is Chicken Marabella. Try this site: http://www.cooks.com
Prunes and chicken.... I dunno..... *smile*Looking for a chicken dish recipe that was in a Light Cooking mag (I think) some years back?
Here's a couple that I found:
Chicken Marbella
1/2 cup dry white wine
1/2 cup nonfat chicken broth
1/2 cup pitted prunes, chopped into 1/4 inch chunks
1/4 cup brown sugar
1/4 cup red wine vinegar
1/4 cup green olives
4 garlic cloves
2 tablespoons olive oil
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 boneless skinless chicken breast halves
1/4 cup capers
Preheat oven to 400F (205 C).
In a sauce pan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano.
Bring to a simmer over medium heat.
Reduce the heat and simmer gently uncovered for 10 minutes.
Season to taste with salt and pepper.
Place chicken breast in a large shallow baking dish.
Pour the sauce over the chicken.
Turn to coat.
Scatter capers over the top.
Bake until the chicken is no longer pink in the center 30 to 35 minutes.
______________________________________鈥?br>
Chicken With Prunes, Olives and Capers
5 chicken legs with thigh (separated)
1/2 cup dried prunes, halved (4 oz)
1 cup green olives (or more to taste)
1/4 cup dry white wine
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons fresh oregano, chopped or 1-2 teaspoon dry oregano
2 tablespoons capers (with juice)
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or more if you like more heat)
salt
2 bay leaves
1/2 cup brown sugar, packed
1-2 tablespoon chopped fresh basil (to garnish)
Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
In a casserole dish, arrange the chicken in a single layer.
Pour the marinade over the chicken.
Sprinkle the brown sugar evenly over the chicken.
Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
Remove the chicken to a large platter, and top with remaining pan juices.
Remove the bay leaves before sprinkling the chopped basil over the chicken.
Serve immediately.
here's a few that sort of fit your description:
http://find.myrecipes.com/recipes/recipe鈥?/a>
http://find.myrecipes.com/recipes/recipe鈥?/a>
not sure if either of these is the correct one, but they both sound delicious, nevertheless!
Do anyone have a sesame chicken recipe?
I love sesame chicken and would like to try different recipes. Do anyone have a sesame chicken recipe?
For a quick recipe, go to the healthy food section of an supermarket and they have a seasoning packet for sesame chicken. You only have to add soy sauce and chicken.
This one is a different type of sesame chicken from wholefoods.
This isn't the same sesame chicken you're used to. Instead of being fried, this version is baked, with crisp, juicy results. Make with chicken legs or thighs, too, if you like, and serve with steamed brown rice and a green salad topped with sesame dressing.
Ingredients
1 cup dried bread crumbs
1/4 cup sesame seeds
1/2 teaspoon paprika
1/2 teaspoon salt
Dash of pepper
4 tablespoons butter, melted
6 boneless skinless chicken breast halves
Method
Preheat oven to 400掳F. In a wide, shallow dish stir together bread crumbs, sesame seeds, paprika, salt and pepper. Put butter into a second wide, shallow dish. Dip chicken in butter, then roll in bread crumb mixture and transfer to a lightly oiled baking sheet, arranging pieces so they don't touch. Use two baking sheets, if needed. Bake for 30 to 35 minutes, or until the juices in the meat run clear when checked with a knife. Transfer chicken to plates and serve.
Nutrition
Per serving (about 4oz/119g-wt.): 310 calories (130 from fat), 14g total fat, 6g saturated fat, 95mg cholesterol, 400mg sodium, 14g total carbohydrate (1g dietary fiber, 1g sugar), 30g protein
Tags: Family Friendly, American
Note: We've provided special diet and nutritional information for educational purposes. But remember 鈥?we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
Do anyone have a sesame chicken recipe?
Perfect Sesame Chicken -- 5 STAR
INGREDIENTS
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
1/4 cup cornstarch
1/2 cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds
DIRECTIONS
Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Amber's Sesame Chicken -- 4.5 Star
';I've been looking for a good sesame chicken recipe. I adapted a few, and this tastes something like what I think it should. I used Fish and Things Teriyaki Marinade (on this site). It tastes a lot like Mr. Yoshida's teriyaki. If you prefer, you can substitute pancake syrup for honey, and fresh ginger for five-spice powder.';
INGREDIENTS
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
DIRECTIONS
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
SESAME CHICKEN
Ingredients
* 6 boneless skinless chicken breasts
* 1/4 cup honey
* 1/4 cup soy sauce
* 1/2 cup water
* 1 tablespoon cornstarch
* 1/2-1 teaspoon ground ginger
* 1/2-1 teaspoon red pepper flakes (optional)
* 1 tablespoon toasted sesame seeds
Directions
1.
1
Cut chicken breast into 1 inch strips or bite size pieces.
2.
2
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
3.
3
Cook chicken for about 6 minutes or until no longer pink.
4.
4
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
5.
5
Whisk until no corn starch lumps appear.
6.
6
Pour sauce mixture into skillet with chicken.
7.
7
Cook until sauce thickens slightly.
8.
8
You can add more water if sauce is too thick.
9.
9
Sprinkle with sesame seeds.
10.
10
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
11.
11
Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the orginal recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.
SESAME CHICKEN
Leg Quarters - debone and cut into bite sizes
1 part flour
1 part cornstarch
garlic powder
salt
pepper
cooking sherry wine
water
sesame seeds (brown in low heat then set aside)
Season chicken with garlic powder, salt and pepper. Marinate in sherry wine and water, flour and cornstarch.
Prepare Sauce:
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
4 tablespoons soy sauce
1 cup sugar
1 cup water
1/4 cup vinegar
2 tablespoons cornstarch (thickener)
Dredge marinated chicken in flour. Deep fry in wok until golden brown and crispy. Pour in sauce and sprinkle with sesame seeds.
OR
LEMON SESAME CHICKEN
Serves 4
1/4 c. water
2 tbsp. and 1 tsp. sesame oil
2 tbsp. dry sherry
1/8 tsp. grated lemon peel
2 tbsp. fresh lemon juice
1 tbsp. sugar
2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/4 tsp. salt
2 drops Tabasco
2 cloves garlic, minced
1 lb. boneless, skinless chicken, cut into pieces
1 tsp. cornstarch
2 tbsp. peanut oil
1/2 c. chopped scallion
2 tbsp. toasted sesame seed
Combine water, 2 tablespoons sesame oil, next 8 ingredients and half the garlic. Add chicken, turning to coat. Cover; refrigerate 2 hours. Drain, reserving marinade. Stir cornstarch into marinade; set aside.
In 10 inch skillet, heat peanut oil and 1 teaspoon sesame oil over medium high heat. Add chicken and remaining garlic. Stir fry 4 to 5 minutes until cooked through. Add scallion and marinade. Cook, stirring, 1 to 2 minutes. Stir in sesame seed.
OR
SESAME - HONEY CHICKEN
2 chickens, cut in 1/8ths or 8 breasts cut in halves
1 1/4 c. honey
1/4 c. brandy
1/4 c. sesame seeds
1 c. flour
1 pkg. onion soup mix
1/4 c. apple juice concentrate, undiluted
1/2 c. wheat germ
1 tsp. garlic powder
1/4 tsp. pepper
Mix honey, apple juice and brandy. Dip chicken breasts in mix and then in mixture of sesame seeds, wheat germ, flour and seasonings. Put coated chicken in nonstick-sprayed pan and bake at 325 degrees for 1 1/2 hours. Serves 6-8.
JM
For a quick recipe, go to the healthy food section of an supermarket and they have a seasoning packet for sesame chicken. You only have to add soy sauce and chicken.
This one is a different type of sesame chicken from wholefoods.
This isn't the same sesame chicken you're used to. Instead of being fried, this version is baked, with crisp, juicy results. Make with chicken legs or thighs, too, if you like, and serve with steamed brown rice and a green salad topped with sesame dressing.
Ingredients
1 cup dried bread crumbs
1/4 cup sesame seeds
1/2 teaspoon paprika
1/2 teaspoon salt
Dash of pepper
4 tablespoons butter, melted
6 boneless skinless chicken breast halves
Method
Preheat oven to 400掳F. In a wide, shallow dish stir together bread crumbs, sesame seeds, paprika, salt and pepper. Put butter into a second wide, shallow dish. Dip chicken in butter, then roll in bread crumb mixture and transfer to a lightly oiled baking sheet, arranging pieces so they don't touch. Use two baking sheets, if needed. Bake for 30 to 35 minutes, or until the juices in the meat run clear when checked with a knife. Transfer chicken to plates and serve.
Nutrition
Per serving (about 4oz/119g-wt.): 310 calories (130 from fat), 14g total fat, 6g saturated fat, 95mg cholesterol, 400mg sodium, 14g total carbohydrate (1g dietary fiber, 1g sugar), 30g protein
Tags: Family Friendly, American
Note: We've provided special diet and nutritional information for educational purposes. But remember 鈥?we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
Do anyone have a sesame chicken recipe?
Perfect Sesame Chicken -- 5 STAR
INGREDIENTS
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
1/4 cup cornstarch
1/2 cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds
DIRECTIONS
Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Amber's Sesame Chicken -- 4.5 Star
';I've been looking for a good sesame chicken recipe. I adapted a few, and this tastes something like what I think it should. I used Fish and Things Teriyaki Marinade (on this site). It tastes a lot like Mr. Yoshida's teriyaki. If you prefer, you can substitute pancake syrup for honey, and fresh ginger for five-spice powder.';
INGREDIENTS
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
DIRECTIONS
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
SESAME CHICKEN
Ingredients
* 6 boneless skinless chicken breasts
* 1/4 cup honey
* 1/4 cup soy sauce
* 1/2 cup water
* 1 tablespoon cornstarch
* 1/2-1 teaspoon ground ginger
* 1/2-1 teaspoon red pepper flakes (optional)
* 1 tablespoon toasted sesame seeds
Directions
1.
1
Cut chicken breast into 1 inch strips or bite size pieces.
2.
2
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
3.
3
Cook chicken for about 6 minutes or until no longer pink.
4.
4
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
5.
5
Whisk until no corn starch lumps appear.
6.
6
Pour sauce mixture into skillet with chicken.
7.
7
Cook until sauce thickens slightly.
8.
8
You can add more water if sauce is too thick.
9.
9
Sprinkle with sesame seeds.
10.
10
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
11.
11
Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the orginal recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.
SESAME CHICKEN
Leg Quarters - debone and cut into bite sizes
1 part flour
1 part cornstarch
garlic powder
salt
pepper
cooking sherry wine
water
sesame seeds (brown in low heat then set aside)
Season chicken with garlic powder, salt and pepper. Marinate in sherry wine and water, flour and cornstarch.
Prepare Sauce:
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
4 tablespoons soy sauce
1 cup sugar
1 cup water
1/4 cup vinegar
2 tablespoons cornstarch (thickener)
Dredge marinated chicken in flour. Deep fry in wok until golden brown and crispy. Pour in sauce and sprinkle with sesame seeds.
OR
LEMON SESAME CHICKEN
Serves 4
1/4 c. water
2 tbsp. and 1 tsp. sesame oil
2 tbsp. dry sherry
1/8 tsp. grated lemon peel
2 tbsp. fresh lemon juice
1 tbsp. sugar
2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/4 tsp. salt
2 drops Tabasco
2 cloves garlic, minced
1 lb. boneless, skinless chicken, cut into pieces
1 tsp. cornstarch
2 tbsp. peanut oil
1/2 c. chopped scallion
2 tbsp. toasted sesame seed
Combine water, 2 tablespoons sesame oil, next 8 ingredients and half the garlic. Add chicken, turning to coat. Cover; refrigerate 2 hours. Drain, reserving marinade. Stir cornstarch into marinade; set aside.
In 10 inch skillet, heat peanut oil and 1 teaspoon sesame oil over medium high heat. Add chicken and remaining garlic. Stir fry 4 to 5 minutes until cooked through. Add scallion and marinade. Cook, stirring, 1 to 2 minutes. Stir in sesame seed.
OR
SESAME - HONEY CHICKEN
2 chickens, cut in 1/8ths or 8 breasts cut in halves
1 1/4 c. honey
1/4 c. brandy
1/4 c. sesame seeds
1 c. flour
1 pkg. onion soup mix
1/4 c. apple juice concentrate, undiluted
1/2 c. wheat germ
1 tsp. garlic powder
1/4 tsp. pepper
Mix honey, apple juice and brandy. Dip chicken breasts in mix and then in mixture of sesame seeds, wheat germ, flour and seasonings. Put coated chicken in nonstick-sprayed pan and bake at 325 degrees for 1 1/2 hours. Serves 6-8.
JM
Anyone have a good tandoori chicken recipe?
Please don't copy and paste something you found off the web unless you've actually tried cooking it before. ;)
Thanks.Anyone have a good tandoori chicken recipe?
Okay! I am going to copy and paste the recipe from a website, specially since it is my recipe from my own website. There are actually four Tandoori Chicken recipes on the website that you can look over. I decided to include the old fashioned recipe.
http://www.indiacurry.com/chicken/chicke鈥?/a>
Tandoori Chicken Classical Old fashioned Recipe
In a Classical recipe chicken is marinated twice, Lime Marinate followed by Yogurt Marinate before cooking in the Tandoor
Ingredients
Lime Marinate
1. Chicken Roaster: 1
2. Salt: 1陆 teaspoons
3. Lime juice: 录 cup
4. Saffron: 1 teaspoon
5. Hot water: 1 Tablespoon
Yogurt Marinate
1. Chopped onion: 1 cup
2. Fresh ginger: 1';x1'; chopped
3. Garlic Cloves peeled chopped: 3
4. Ground Cumin: 1陆 teaspoon
5. Ground coriander seed: 1 teaspoon
6. Garam Masala Standard Frying Punjab: 1陆 teaspoon
7. Ground Nutmeg: 录 teaspoon
8. Ground Cayenne: 陆 teaspoon
9. Degi Mirch: 2 teaspoon
May Substitute with Hungarian Paprika
10. Ratan Jot: 2 teaspoon
Ratan Jot may be substituted with Red Food Color
11. Peanut oil: 2 teaspoon
Substitute with any vegetable oil
12. Dahi Yogurt: 1陆 cup
Cooking
1. Melted Ghee: 录 cup
Method
Step 1: Lime Marinate
1. Prepare chicken. Remove skin. Discard skin, internal organs, neck, and wings.
2. Cut into 8 skinless pieces: 4 breast quarters, 2 thighs, 2 drumsticks
3. With a sharp knife cut a deep cross on top and bottom sidfe of of each piece.
4. Steep saffron in water for 5 minutes.
5. Combine salt, saffron with water, lime juice.
6. Put Chicken pieces in a glass bowl. Pour over the lime mixture. Rub mixture into every piece. Cover. Let it rest for one hour at room temperature,
Step 2: Yogurt Marinate
1. Combine all the ingredients in a food processor. Process at continuous speed for 2 minutes to form a smooth creamy paste. Transfer marinate to the glass bowl with chicken and Lime marinate. Mix every thing well with a spatula. Cover and let it rest in the refrigerator for a minimum of 4 hours up to over night
Step 3: Cooking
1. Preheat oven to 425潞 F for about 30 minutes
2. Remove chicken from marinate. Discard Marinate
3. Arrange chicken pieces in a single layer in a shallow baking pan
4. Bake for 15 minutes.
5. Remove baking dish from the oven and baste chicken with Ghee. Bake for 8 to 10 minutes. Chicken breast will be done before the thighs and drumsticks.Anyone have a good tandoori chicken recipe?
Ingredients:
1 3 lb chicken
1 tesapoon chilli powder
1 teaspoon turmeric
1 teaspoon garam masala powder
1 teaspoon fresh ginger finely chopped
2 mediium cloves garlic crushed
1 green chilli finely chopped
1/2 cup plain, natural yoghurt
juice and zest of 1 lemon
Salt to taste
Vegetable oil
1. Prick the whole chicken with knife or fork all over and make a few diagonal cuts here
2. mix together the red chilli powder, turmeric, salt and lemon juice
3. rub it all over the body and leave to marinate it for 1 hour
4. mix together the lemon zest, yoghurt, ginger, garlic and green chilli paste, garam masala
5. cover the chicken completely, inside and out forcing the mix into the holes and cuts
6. leave it in the marinade, cover and refrigerate over night or longer if you dare (up to 12 hours)
5. Brush the chicken with some of the oil, then put it under a medium to hot grill for about 20 minutes, to brown the skin
6. Bast the chicken with oil and place in the centre of the oven at 356 for 45 minutes to roast until cooked through.
7. serve with a lot of freshly chopped coriander leaves
I hope you like it. It's a little different to keep the chicken whole, but it saves you some work, it's cleaner to work with and makes a great centre piece :))
Thanks.Anyone have a good tandoori chicken recipe?
Okay! I am going to copy and paste the recipe from a website, specially since it is my recipe from my own website. There are actually four Tandoori Chicken recipes on the website that you can look over. I decided to include the old fashioned recipe.
http://www.indiacurry.com/chicken/chicke鈥?/a>
Tandoori Chicken Classical Old fashioned Recipe
In a Classical recipe chicken is marinated twice, Lime Marinate followed by Yogurt Marinate before cooking in the Tandoor
Ingredients
Lime Marinate
1. Chicken Roaster: 1
2. Salt: 1陆 teaspoons
3. Lime juice: 录 cup
4. Saffron: 1 teaspoon
5. Hot water: 1 Tablespoon
Yogurt Marinate
1. Chopped onion: 1 cup
2. Fresh ginger: 1';x1'; chopped
3. Garlic Cloves peeled chopped: 3
4. Ground Cumin: 1陆 teaspoon
5. Ground coriander seed: 1 teaspoon
6. Garam Masala Standard Frying Punjab: 1陆 teaspoon
7. Ground Nutmeg: 录 teaspoon
8. Ground Cayenne: 陆 teaspoon
9. Degi Mirch: 2 teaspoon
May Substitute with Hungarian Paprika
10. Ratan Jot: 2 teaspoon
Ratan Jot may be substituted with Red Food Color
11. Peanut oil: 2 teaspoon
Substitute with any vegetable oil
12. Dahi Yogurt: 1陆 cup
Cooking
1. Melted Ghee: 录 cup
Method
Step 1: Lime Marinate
1. Prepare chicken. Remove skin. Discard skin, internal organs, neck, and wings.
2. Cut into 8 skinless pieces: 4 breast quarters, 2 thighs, 2 drumsticks
3. With a sharp knife cut a deep cross on top and bottom sidfe of of each piece.
4. Steep saffron in water for 5 minutes.
5. Combine salt, saffron with water, lime juice.
6. Put Chicken pieces in a glass bowl. Pour over the lime mixture. Rub mixture into every piece. Cover. Let it rest for one hour at room temperature,
Step 2: Yogurt Marinate
1. Combine all the ingredients in a food processor. Process at continuous speed for 2 minutes to form a smooth creamy paste. Transfer marinate to the glass bowl with chicken and Lime marinate. Mix every thing well with a spatula. Cover and let it rest in the refrigerator for a minimum of 4 hours up to over night
Step 3: Cooking
1. Preheat oven to 425潞 F for about 30 minutes
2. Remove chicken from marinate. Discard Marinate
3. Arrange chicken pieces in a single layer in a shallow baking pan
4. Bake for 15 minutes.
5. Remove baking dish from the oven and baste chicken with Ghee. Bake for 8 to 10 minutes. Chicken breast will be done before the thighs and drumsticks.Anyone have a good tandoori chicken recipe?
Ingredients:
1 3 lb chicken
1 tesapoon chilli powder
1 teaspoon turmeric
1 teaspoon garam masala powder
1 teaspoon fresh ginger finely chopped
2 mediium cloves garlic crushed
1 green chilli finely chopped
1/2 cup plain, natural yoghurt
juice and zest of 1 lemon
Salt to taste
Vegetable oil
1. Prick the whole chicken with knife or fork all over and make a few diagonal cuts here
2. mix together the red chilli powder, turmeric, salt and lemon juice
3. rub it all over the body and leave to marinate it for 1 hour
4. mix together the lemon zest, yoghurt, ginger, garlic and green chilli paste, garam masala
5. cover the chicken completely, inside and out forcing the mix into the holes and cuts
6. leave it in the marinade, cover and refrigerate over night or longer if you dare (up to 12 hours)
5. Brush the chicken with some of the oil, then put it under a medium to hot grill for about 20 minutes, to brown the skin
6. Bast the chicken with oil and place in the centre of the oven at 356 for 45 minutes to roast until cooked through.
7. serve with a lot of freshly chopped coriander leaves
I hope you like it. It's a little different to keep the chicken whole, but it saves you some work, it's cleaner to work with and makes a great centre piece :))
Coca Cola, Kentucky Fried Chicken etc all have secret recipes...?
how much can they leave out of their ingredients list by law without and without deceiving the customer?Coca Cola, Kentucky Fried Chicken etc all have secret recipes...?
They can't leave anything off the list, but can say 'spices' instead of listing individual herbs. They also don't list the amount of any ingredient they use. Then you have to figure out what all those mono's and poly's really mean. The secret is safe from us.Coca Cola, Kentucky Fried Chicken etc all have secret recipes...?
you should ask the FDA
As much as they like to be honest... you could most possibly quite legally create a restaurant with everythings recipes secret.... and not get pulled ... (arrested) I mean Coca Cola is basically E numbers ...
And KFC .... Pfft..... probably isnt chicken but noone stops em ...
Erm to the guy a couple of answers down ... Erm .. thye took it out in 1987 ... originally it was for depression and started giving drinkers headaches....
I'm not sure, but I wonder if that is why Coca-Cola removed cocaine from their product.
If they had to declare it, their number would be up wouldn't it.
that's a very good question, i never thought about that. sorry i can't answer you but i am very interested in your answers.
they use the words ';artificial flavors'; to disguise their ';secret ingredients';
They can't leave anything off the list, but can say 'spices' instead of listing individual herbs. They also don't list the amount of any ingredient they use. Then you have to figure out what all those mono's and poly's really mean. The secret is safe from us.Coca Cola, Kentucky Fried Chicken etc all have secret recipes...?
you should ask the FDA
As much as they like to be honest... you could most possibly quite legally create a restaurant with everythings recipes secret.... and not get pulled ... (arrested) I mean Coca Cola is basically E numbers ...
And KFC .... Pfft..... probably isnt chicken but noone stops em ...
Erm to the guy a couple of answers down ... Erm .. thye took it out in 1987 ... originally it was for depression and started giving drinkers headaches....
I'm not sure, but I wonder if that is why Coca-Cola removed cocaine from their product.
If they had to declare it, their number would be up wouldn't it.
that's a very good question, i never thought about that. sorry i can't answer you but i am very interested in your answers.
they use the words ';artificial flavors'; to disguise their ';secret ingredients';
Grilled chicken recipes...?
I'm also looking for some good grilled chicken breast recipes. Maybe a good smoke blend or a good marinade for cooking chicken over a charcoal grill. Thanks guys!Grilled chicken recipes...?
we have 2 recipes we found online and use....
SPICY GRILLED CHICKEN
INGREDIENTS.........
1/3 cup vegetable oil
2 tablespoons lime juice
1/2 teaspoon grated lime zest
2 cloves crushed garlic
1 1/2 teaspoons fresh oregano
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
DIRECTIONS
In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
Preheat grill for medium-high heat. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.....
GRILLED CHICKEN WITH HONEY MUSTARD
INGREDIENTS.
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning.....
when i'm really in a hurry...... i just sprinkle some cajun seasoning over the chicken breast and grill...... so easy, quick and so very good....
Happy Grilling!! : )Grilled chicken recipes...?
Coat chicken with olive oil and the season with Cavendar's Greek Seasoning and grill as usual.
If you don't have Cavendar's then you can make the blend yourself with the recipe:
GREEK SEASONING BLEND
3/4 teaspoon Greek oregano
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon dried minced garlic
pinch salt
Mix all ingredients.
This recipe from CDKitchen for Greek Seasoning serves/makes 1.75 tsp
MARINADE FOR GRILLED CHICKEN
1/4 c. vinegar
1/2 c. orange juice
1/4 c. red wine vinegar
2 tsp. soy sauce
1 tsp. parsley
Mix all ingredients. Add chicken (1-2 pounds). Cover with plastic. Turn chicken to cover and refrigerate for 1 hour. Grill chicken until done. Marinade can be thickened for sauce.
______________________________________鈥?br>
MARINADE FOR CHICKEN KABOBS ON GRILL
1/2 c. soy sauce
1/2 c. unsweetened pineapple juice
1/4 c. vegetable oil
Dash of sesame oil
1 tbsp. brown sugar
1 tsp. garlic powder
1 1/2 tsp. ginger
1 tsp. dry mustard
1/4 tsp. pepper
Combine and simmer for 5 minutes. Let cool and add uncooked chicken which has been cut into 2 inch pieces. Marinate 1 hour. Stir occasionally. Put chicken on skewers along with pieces of any of the following: onion, green pepper, cherry tomatoes, pineapple, fresh mushrooms, squash and whatever you like. Cook about 20 minutes on grill. Brush with reserved marinade. Serve over cooked rice.
http://supremerecipes.blogspot.com/2009/鈥?/a>
we have 2 recipes we found online and use....
SPICY GRILLED CHICKEN
INGREDIENTS.........
1/3 cup vegetable oil
2 tablespoons lime juice
1/2 teaspoon grated lime zest
2 cloves crushed garlic
1 1/2 teaspoons fresh oregano
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
DIRECTIONS
In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
Preheat grill for medium-high heat. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.....
GRILLED CHICKEN WITH HONEY MUSTARD
INGREDIENTS.
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning.....
when i'm really in a hurry...... i just sprinkle some cajun seasoning over the chicken breast and grill...... so easy, quick and so very good....
Happy Grilling!! : )Grilled chicken recipes...?
Coat chicken with olive oil and the season with Cavendar's Greek Seasoning and grill as usual.
If you don't have Cavendar's then you can make the blend yourself with the recipe:
GREEK SEASONING BLEND
3/4 teaspoon Greek oregano
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon dried minced garlic
pinch salt
Mix all ingredients.
This recipe from CDKitchen for Greek Seasoning serves/makes 1.75 tsp
MARINADE FOR GRILLED CHICKEN
1/4 c. vinegar
1/2 c. orange juice
1/4 c. red wine vinegar
2 tsp. soy sauce
1 tsp. parsley
Mix all ingredients. Add chicken (1-2 pounds). Cover with plastic. Turn chicken to cover and refrigerate for 1 hour. Grill chicken until done. Marinade can be thickened for sauce.
______________________________________鈥?br>
MARINADE FOR CHICKEN KABOBS ON GRILL
1/2 c. soy sauce
1/2 c. unsweetened pineapple juice
1/4 c. vegetable oil
Dash of sesame oil
1 tbsp. brown sugar
1 tsp. garlic powder
1 1/2 tsp. ginger
1 tsp. dry mustard
1/4 tsp. pepper
Combine and simmer for 5 minutes. Let cool and add uncooked chicken which has been cut into 2 inch pieces. Marinate 1 hour. Stir occasionally. Put chicken on skewers along with pieces of any of the following: onion, green pepper, cherry tomatoes, pineapple, fresh mushrooms, squash and whatever you like. Cook about 20 minutes on grill. Brush with reserved marinade. Serve over cooked rice.
http://supremerecipes.blogspot.com/2009/鈥?/a>
Need recipes use rosted chicken u by at stores?
Chicken Divan
Ingredients:
Your boned Chicken meat
2 (10 oz.) pkg. frozen broccoli spears
1/4 c. butter
6 tbsp. all purpose flour
2 c. chicken broth
1/2 c. whipping cream
3 tbsp. dry white wine
1/4 c. grated Parmesan cheese
Cook broccoli using package directions; drain. Melt butter; blend in flour, 1/2 teaspoon chicken broth; cook and stir until mixture thickens and bubble. Stir in cream and wine.
Place broccoli crosswise in 12 x 7 1/2 x 2 inch baking dish. Pour half the sauce over. Top with chicken. To remaining sauce add cheese; pour over chicken. Sprinkle with additional Parmesan cheese. bake at 350 degrees for 20 minutes, then broil just until sauce is golden, about 5 minutes. Makes 6 servings.Need recipes use rosted chicken u by at stores?
They're good for making chicken salad, chichen hash and especially chicken Tettrazini: Check out Giada Delaurentis's recipe on the food network site.
Of course, you could always have a roast chicken dinner with mashed potatoes and gravy too.You can by Country crock mashed potatoes and a good jarred gravy. I have tons of recipes, but don't think I could give them all to you on this site. Good luckNeed recipes use rosted chicken u by at stores?
Two words: Ranch dressing! I don't know why it tastes so good on roasted chicken, but it does. And so the roasted chicken lends well to salads.
If you are trying to keep it simple, add it to some cream of chicken soup and put it over egg noodles.
ok the most important ingredient is love, and baby i just love u so much, i love ur bones, ur presence, your aura.(J.k)
Umm u may want to get chicken if ur making roasted chicken.
Two of my favorite are wonton soup and chicken salad.
The Wonton Soup recipe is from Family fun magazine.
4 cups chicken broth
1/4 cup sliced carrots
8 frozen pork dumplings
green onions sliced
1 cup rotisserie chicken
1 TBS low sodium soy sauce
Cook broth and veggies 2 minutes. Add dumplings and cook 5 minutes. Add chicken and soy sauce and cook 3 minutes.
My chicken salad recipe comes from a friend. It sounds odd but is so easy and delicious. Shred one rotisserie chicken and add one can of mixed vegetables to it ( I use Veg-all). Add Hellmans mayonaise until moist.
Ingredients:
Your boned Chicken meat
2 (10 oz.) pkg. frozen broccoli spears
1/4 c. butter
6 tbsp. all purpose flour
2 c. chicken broth
1/2 c. whipping cream
3 tbsp. dry white wine
1/4 c. grated Parmesan cheese
Cook broccoli using package directions; drain. Melt butter; blend in flour, 1/2 teaspoon chicken broth; cook and stir until mixture thickens and bubble. Stir in cream and wine.
Place broccoli crosswise in 12 x 7 1/2 x 2 inch baking dish. Pour half the sauce over. Top with chicken. To remaining sauce add cheese; pour over chicken. Sprinkle with additional Parmesan cheese. bake at 350 degrees for 20 minutes, then broil just until sauce is golden, about 5 minutes. Makes 6 servings.Need recipes use rosted chicken u by at stores?
They're good for making chicken salad, chichen hash and especially chicken Tettrazini: Check out Giada Delaurentis's recipe on the food network site.
Of course, you could always have a roast chicken dinner with mashed potatoes and gravy too.You can by Country crock mashed potatoes and a good jarred gravy. I have tons of recipes, but don't think I could give them all to you on this site. Good luckNeed recipes use rosted chicken u by at stores?
Two words: Ranch dressing! I don't know why it tastes so good on roasted chicken, but it does. And so the roasted chicken lends well to salads.
If you are trying to keep it simple, add it to some cream of chicken soup and put it over egg noodles.
ok the most important ingredient is love, and baby i just love u so much, i love ur bones, ur presence, your aura.(J.k)
Umm u may want to get chicken if ur making roasted chicken.
Two of my favorite are wonton soup and chicken salad.
The Wonton Soup recipe is from Family fun magazine.
4 cups chicken broth
1/4 cup sliced carrots
8 frozen pork dumplings
green onions sliced
1 cup rotisserie chicken
1 TBS low sodium soy sauce
Cook broth and veggies 2 minutes. Add dumplings and cook 5 minutes. Add chicken and soy sauce and cook 3 minutes.
My chicken salad recipe comes from a friend. It sounds odd but is so easy and delicious. Shred one rotisserie chicken and add one can of mixed vegetables to it ( I use Veg-all). Add Hellmans mayonaise until moist.
Is there a substitute for white wine in a roast chicken recipe in Martha Stewart Show?
Usually you can substitute chicken broth for wine in recipes without changing the flavors very much. I wouldn't recommend changing to plain water though, not enough flavor.Is there a substitute for white wine in a roast chicken recipe in Martha Stewart Show?
chicken broth or water, you may need to add a little more salt if you use just water.
Water or broth is always an acceptable substitutes for alcohol in recipes.Is there a substitute for white wine in a roast chicken recipe in Martha Stewart Show?
Yes, you can use stock or water.eye cream
chicken broth or water, you may need to add a little more salt if you use just water.
Water or broth is always an acceptable substitutes for alcohol in recipes.Is there a substitute for white wine in a roast chicken recipe in Martha Stewart Show?
Yes, you can use stock or water.
No Turkey this year! I need good Chicken recipes.?
So I have decided that instead of a turkey I will roast or bake a chicken. Any good recipes? I also need an idea for stuffing.No Turkey this year! I need good Chicken recipes.?
You can download this free chicken cookbook which has 300 recipes to chooose from, get it here
http://www.mycookery.com/blogNo Turkey this year! I need good Chicken recipes.?
Cider-Roasted Chicken
1 (6 pound) whole roasting chicken
1/4 cup butter or margarine
2 1/2 cups apple cider
6 small unpeeled red potatoes, quartered
6 small onions, peeled and quartered
1 medium green pepper, cut into strips
6 bacon strips
2 small tomatoes, quartered
Place chicken in a roasting pan; dot with butter. Bake, uncovered, at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F; bake for 2 hours. Pour cider over chicken. Add potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often. Add tomatoes to the pan. Bake 30 minutes longer or until a meat thermometer reads 180 degrees F. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired
``````````````````````````````
Cranberry Nut Stuffing
1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1 (1 pound) loaf French bread, torn into small pieces
1 tablespoon rubbed sage, or to taste
2 egg whites, beaten
1/2 cup frozen cranberries, chopped
1/2 cup chopped walnuts
1/2 cup chopped almonds (optional)
1/2 cup chopped pecans (optional)
1 (14.5 ounce) can chicken broth
Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.
Place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. Heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. Remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. Add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
Use this to stuff a turkey, or transfer to a 9x13 inch baking dish.
If baking outside of the turkey, preheat the oven to 350 degrees F (175 degrees C). Bake in casserole dish for 45 minutes, or until top is golden brown.
If you wish to make in the slow cooker, use slightly less broth, cover, and cook on low for 5 to 8 hours.
You can download this free chicken cookbook which has 300 recipes to chooose from, get it here
http://www.mycookery.com/blogNo Turkey this year! I need good Chicken recipes.?
Cider-Roasted Chicken
1 (6 pound) whole roasting chicken
1/4 cup butter or margarine
2 1/2 cups apple cider
6 small unpeeled red potatoes, quartered
6 small onions, peeled and quartered
1 medium green pepper, cut into strips
6 bacon strips
2 small tomatoes, quartered
Place chicken in a roasting pan; dot with butter. Bake, uncovered, at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F; bake for 2 hours. Pour cider over chicken. Add potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often. Add tomatoes to the pan. Bake 30 minutes longer or until a meat thermometer reads 180 degrees F. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired
``````````````````````````````
Cranberry Nut Stuffing
1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1 (1 pound) loaf French bread, torn into small pieces
1 tablespoon rubbed sage, or to taste
2 egg whites, beaten
1/2 cup frozen cranberries, chopped
1/2 cup chopped walnuts
1/2 cup chopped almonds (optional)
1/2 cup chopped pecans (optional)
1 (14.5 ounce) can chicken broth
Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.
Place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. Heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. Remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. Add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
Use this to stuff a turkey, or transfer to a 9x13 inch baking dish.
If baking outside of the turkey, preheat the oven to 350 degrees F (175 degrees C). Bake in casserole dish for 45 minutes, or until top is golden brown.
If you wish to make in the slow cooker, use slightly less broth, cover, and cook on low for 5 to 8 hours.
Any 5-10min recipes with chicken????
i just love chicken and fancy sometihng for lunch or dinner with it - but as i am so lazy was wondering if anyone knew any quick recipes with chicken included to cook?!
or even if not chicken any quick meals to cook!Any 5-10min recipes with chicken????
Yummy, quick %26amp;easy!!!
Chicken wraps - pan fry chicken tenderloins(in non stick pan) a little oil, a little s %26amp; p, won't take too long if pans hot. While chicken's cooking grab a tortilla wrap bread thingy, smooth on some sour cream or cream cheese, then fancy lettuce, couple slices fresh tomato, grated cheese and then place your cooked chicken on top, if you like a drizzle of sweet chilli sauce... don't forget your chicken cooking while preparing your wrap. Once you've got that all together fold it up like a KFC twister (bottom up, then sides rolled in around together) You can toast it if you like in a sandwich press. Also nice with avocado. ENJOYAny 5-10min recipes with chicken????
grill a chicken breast on an electric indoor grill
Curry Chicken Salad
PREP TIME 10 Min
READY IN 10 Min
INGREDIENTS
* 3 cooked skinless, boneless chicken breast halves, chopped
* 3 stalks celery, chopped
* 1/2 cup low-fat mayonnaise
* 2 teaspoons curry powder
DIRECTIONS
1. In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
----------------- Chicken Salad Balsamic
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
* 3 cups diced cold, cooked chicken
* 1 cup diced apple
* 1/2 cup diced celery
* 2 green onions, chopped
* 1/2 cup chopped walnuts
* 3 tablespoons balsamic vinegar
* 5 tablespoons olive oil
* salt and pepper to taste
DIRECTIONS
1. In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
2. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
------------- Chicken Salad with Toasted Almonds
PREP TIME 10 Min
READY IN 10 Min
INGREDIENTS
* 4 cups cubed, cooked chicken
* 2 tablespoons fresh lemon juice
* 1 cup creamy salad dressing, e.g. Miracle Whip 鈩?br>
* 1 teaspoon salt
* 1 cup pineapple tidbits, drained
* 1 cup halved green grapes
* 1 cup blanched slivered almonds, toasted
* 1/2 cup chopped water chestnuts
* 1/4 cup shredded lettuce
DIRECTIONS
1. In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
2. Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.
------------ Lemon Chicken Salad
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
* 1 cup creamy salad dressing, e.g. Miracle Whip 鈩?br>
* 1/4 cup sour cream
* 1 tablespoon lemon juice
* 1/2 teaspoon lemon pepper
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 4 cups cubed, cooked chicken
* 2 cups sliced snow peas
* 1 cup finely diced red onion
* 1 cup shredded lettuce
* 1 cup blanched slivered almonds, toasted
DIRECTIONS
1. In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.
----------------- Sweet and Sour Chicken Salad
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
* 1/3 cup sour cream
* 3 tablespoons mayonnaise
* 1 tablespoon white vinegar
* 1 tablespoon apricot jam
* 1/4 cup sliced green onion
* 3 fresh apricots, pitted and diced
* 1 cup chopped celery
* 1 pound diced cold, cooked chicken
DIRECTIONS
1. In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.
----------- Chicken Salad with Peaches and Walnuts
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
* 2 large fresh peaches
* 2 cups chopped, cooked chicken meat
* 1/2 cup thinly sliced red onion
* 1/2 cup poppyseed salad dressing
* 6 cups mixed salad greens
* 1/2 cup toasted walnuts, chopped
DIRECTIONS
1. Chop 1 peach into 1/2 inch pieces; place in large bowl. Add chicken and onion; toss with enough dressing to coat.
2. Add greens and walnuts to bowl and toss to coat. Mound salad on large plate. Cut remaining peach in thin wedges and place on top to garnish.
--------- Pita Parcels
PREP TIME 10 Min
COOK TIME 5 Min
READY IN 15 Min
INGREDIENTS
* 2 oval pita breads
* 2 tablespoons mayonnaise
* 2 tablespoons corn relish
* 3 leaves lettuce, chopped
* 10 frozen chicken nuggets, thawed
DIRECTIONS
1. Preheat oven to Grill/Broil.
2. Carefully split open pita pockets. Place pitas on serving plates. Spread mayonnaise, then corn relish on inside of pitas. Fill each pocket with lettuce and set aside.
3. Grill/broil chicken nuggets in preheated oven for 2 to 3 minutes each side, or until cooked through and juices run clear.
4. Put chicken nuggets in pita pockets and serve hot.
----------------- Great Chicken Salad
PREP TIME 10 Min
READY IN 10 Min
INGREDIENTS
* 2 cooked, boneless chicken breast halves, chopped
* 1/4 cup mayonnaise
* 4 tablespoons cole slaw dressing
* 1/2 lemon, juiced
* 1 stalk celery, chopped
* salt and pepper to taste
DIRECTIONS
1. In a food processor, combine the chicken, mayonnaise, coleslaw dressing, lemon juice and celery.
2. Blend until well mixed. Season with salt and pepper to taste and refrigerate until chilled.
Well, you can't COOK chicken in less than 10 minutes it takes about an hour or more to make sure its well done because uncooked chicken can be harmful to your health. You can grill chicken in less than 10 minutes though. And you can get any kind of recipe and your time limit at www.kraftfoods.com.
Hope I helped! (go to the website its really awesome and has plenty of recipes, you can type in 3 ingrediants and theyll give you a number of recipes just with what you've chosen)
fried chicken usually takes no more than 15 minutes. You could also try pre-prepared chicked you can get at the supermarket along with all the frozen, microwavable food. You just stick it in the oven for 10 mins and it good to go.
';What do you want to make for dinner?';
';I can make reservations at a restaurant ! ';
or even if not chicken any quick meals to cook!Any 5-10min recipes with chicken????
Yummy, quick %26amp;easy!!!
Chicken wraps - pan fry chicken tenderloins(in non stick pan) a little oil, a little s %26amp; p, won't take too long if pans hot. While chicken's cooking grab a tortilla wrap bread thingy, smooth on some sour cream or cream cheese, then fancy lettuce, couple slices fresh tomato, grated cheese and then place your cooked chicken on top, if you like a drizzle of sweet chilli sauce... don't forget your chicken cooking while preparing your wrap. Once you've got that all together fold it up like a KFC twister (bottom up, then sides rolled in around together) You can toast it if you like in a sandwich press. Also nice with avocado. ENJOYAny 5-10min recipes with chicken????
grill a chicken breast on an electric indoor grill
Curry Chicken Salad
PREP TIME 10 Min
READY IN 10 Min
INGREDIENTS
* 3 cooked skinless, boneless chicken breast halves, chopped
* 3 stalks celery, chopped
* 1/2 cup low-fat mayonnaise
* 2 teaspoons curry powder
DIRECTIONS
1. In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
----------------- Chicken Salad Balsamic
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
* 3 cups diced cold, cooked chicken
* 1 cup diced apple
* 1/2 cup diced celery
* 2 green onions, chopped
* 1/2 cup chopped walnuts
* 3 tablespoons balsamic vinegar
* 5 tablespoons olive oil
* salt and pepper to taste
DIRECTIONS
1. In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
2. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
------------- Chicken Salad with Toasted Almonds
PREP TIME 10 Min
READY IN 10 Min
INGREDIENTS
* 4 cups cubed, cooked chicken
* 2 tablespoons fresh lemon juice
* 1 cup creamy salad dressing, e.g. Miracle Whip 鈩?br>
* 1 teaspoon salt
* 1 cup pineapple tidbits, drained
* 1 cup halved green grapes
* 1 cup blanched slivered almonds, toasted
* 1/2 cup chopped water chestnuts
* 1/4 cup shredded lettuce
DIRECTIONS
1. In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
2. Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.
------------ Lemon Chicken Salad
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
* 1 cup creamy salad dressing, e.g. Miracle Whip 鈩?br>
* 1/4 cup sour cream
* 1 tablespoon lemon juice
* 1/2 teaspoon lemon pepper
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 4 cups cubed, cooked chicken
* 2 cups sliced snow peas
* 1 cup finely diced red onion
* 1 cup shredded lettuce
* 1 cup blanched slivered almonds, toasted
DIRECTIONS
1. In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.
----------------- Sweet and Sour Chicken Salad
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
* 1/3 cup sour cream
* 3 tablespoons mayonnaise
* 1 tablespoon white vinegar
* 1 tablespoon apricot jam
* 1/4 cup sliced green onion
* 3 fresh apricots, pitted and diced
* 1 cup chopped celery
* 1 pound diced cold, cooked chicken
DIRECTIONS
1. In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.
----------- Chicken Salad with Peaches and Walnuts
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
* 2 large fresh peaches
* 2 cups chopped, cooked chicken meat
* 1/2 cup thinly sliced red onion
* 1/2 cup poppyseed salad dressing
* 6 cups mixed salad greens
* 1/2 cup toasted walnuts, chopped
DIRECTIONS
1. Chop 1 peach into 1/2 inch pieces; place in large bowl. Add chicken and onion; toss with enough dressing to coat.
2. Add greens and walnuts to bowl and toss to coat. Mound salad on large plate. Cut remaining peach in thin wedges and place on top to garnish.
--------- Pita Parcels
PREP TIME 10 Min
COOK TIME 5 Min
READY IN 15 Min
INGREDIENTS
* 2 oval pita breads
* 2 tablespoons mayonnaise
* 2 tablespoons corn relish
* 3 leaves lettuce, chopped
* 10 frozen chicken nuggets, thawed
DIRECTIONS
1. Preheat oven to Grill/Broil.
2. Carefully split open pita pockets. Place pitas on serving plates. Spread mayonnaise, then corn relish on inside of pitas. Fill each pocket with lettuce and set aside.
3. Grill/broil chicken nuggets in preheated oven for 2 to 3 minutes each side, or until cooked through and juices run clear.
4. Put chicken nuggets in pita pockets and serve hot.
----------------- Great Chicken Salad
PREP TIME 10 Min
READY IN 10 Min
INGREDIENTS
* 2 cooked, boneless chicken breast halves, chopped
* 1/4 cup mayonnaise
* 4 tablespoons cole slaw dressing
* 1/2 lemon, juiced
* 1 stalk celery, chopped
* salt and pepper to taste
DIRECTIONS
1. In a food processor, combine the chicken, mayonnaise, coleslaw dressing, lemon juice and celery.
2. Blend until well mixed. Season with salt and pepper to taste and refrigerate until chilled.
Well, you can't COOK chicken in less than 10 minutes it takes about an hour or more to make sure its well done because uncooked chicken can be harmful to your health. You can grill chicken in less than 10 minutes though. And you can get any kind of recipe and your time limit at www.kraftfoods.com.
Hope I helped! (go to the website its really awesome and has plenty of recipes, you can type in 3 ingrediants and theyll give you a number of recipes just with what you've chosen)
fried chicken usually takes no more than 15 minutes. You could also try pre-prepared chicked you can get at the supermarket along with all the frozen, microwavable food. You just stick it in the oven for 10 mins and it good to go.
';What do you want to make for dinner?';
';I can make reservations at a restaurant ! ';
I am looking for a good BBQ chicken recipe that is healthy. Suggestions?
When you are making bbq chicken, the basic ingredients for it are as follows, just a pan, some chicken and some bbq sauce. But the secret to doing it right, is to do it via a series of steps, which are outlined here, and are done in parts for your benefit as well. Just do the steps here, with the ingredients, and you have a very tasty dish for you and your families enjoyment.
The ingredients themselves are easy to get, which is very good for those who don't have a lot of money: they are also not very fancy, which is very good budget wise.
The simpleness of this dish is very good too. It is very tasty and nice, and I have had it as well too. It also happens to be a very good one for families and for kids as well too. If you are hungry after the first serving, you can make some more of this dish with the proper ingredients, and all the better, which is good if you also happen to have a lot of hungry people.
Process:
1. Get four pieces of chicken out, a pan, and 4 cups of bbq sauce.
2. On medium heat, with pan on cooking area, put your bbq sauce in there, let it get warm a little.
3. Place the four pieces of chicken in the pan with the sauce.
4. Let cook for 25 to 30 minutes, or until chicken is all the way white through and through. Or doesnt have any pink areas in it as well.
5. Get off pan, and put on plate.
6. Enjoy.
7. If you want some more, just do the recipe again with the same ingredients, and as per how many chicken that your guests can eat.
a healthier alternative would be to put it in the oven and grill itI am looking for a good BBQ chicken recipe that is healthy. Suggestions?
3 Tbs. lemon juice
1/2 t peper
1/2 t salt
1/2 C cooking oil
4 C. tomato sauce
3/4 C. Worcestershire sauce
1/4 t. garlic powder
1 C. butter
1/2 C. brown sugar
2 T. vinegar
2 T. lemon juice
1/4 t. red pepper
Sprinkle 3 Tbs lemon juice and pepper over meat. Allow to sit for one hour. Rub meat with oil before putting on fire. Sear meat on both sides. Mix remainder of ingredients in a saucepan and simmer for about 20 minutes. Baste meat with sauce while cooking. Cook until meat is completely done. Serves 6-8 This can be used on ribs alsoI am looking for a good BBQ chicken recipe that is healthy. Suggestions?
1 whole chicken, butterflied
Olive oil, for coating
Salt and freshly ground black pepper
Barbecue Sauce, recipe follows
Preheat grill.
Coat the chicken with oil and season with salt and pepper. Place the chicken directly over the hottest part of the grill to sear. Once seared on both sides remove to a cooler part of the grill. Baste both sides with barbecue sauce and cover the grill. Cook until the internal temperature of the chicken is 165 degrees F.
Barbecue Sauce:
Peanut oil
3 red onions, sliced into 1/2- inch rounds
3 red bell peppers, cored
2 apples, cored and quartered
2 cups red wine vinegar
1/4 cup Worcestershire sauce
1 1/2 cups molasses
3 1/2 cups ketchup
1 cup tomato paste
1 cup packed brown sugar
1 1/2 tablespoons salt
1 tablespoon ground coriander
1 tablespoon ground cinnamon
8 Thai chilies, stemmed
Preheat grill.
Toss the onion, red bell pepper, and apples in the peanut oil to coat. Place on the grill for about 15 minutes. Remove and roughly chop.
In a large pot on a hot grill add the chopped vegetables and the rest of the ingredients. Simmer for 20 minutes.
Remove and puree until smooth.
Yield: 3 quarts
Japanese Yakitori -
A Healthy Barbecue Chicken Recipe
Japanese Yakitori Barbecue Chicken Recipe can be served either as an appetizer or as a healthy option served on a salad or in a pitta. It's packed full of flavour and it鈥檚 easy
You need to allow half an hour to prepare the Yakitori barbecue sauce so if you're going to use wooden skewers to cook, it's time to get them soaking now.
For the marinade:-
Technically I should include a Japanese ingredient called Mirin which is a sweet wine for cooking so with a little extra sugar we can get away without it. Put a saucepan on a low heat and mix:-
Ingredients:-
225ml or 1 cup of soy sauce
225ml or 1 cup of white wine (sweet if you have it)
3 tablespoons of sugar
Method:-
Stir until the sugar melts %26amp; leave to cool for half and hour.
For the chicken:-
I prefer to use thigh meat in a barbecue chicken recipe because I think that it鈥檚 more succulent but breast works just as well. Dice up into one inch cubes or slightly smaller 鈥?one thigh or breast should do approx two skewers of six cubes.
Method:-
Throw the chicken pieces into the sauce and give them a good coating
Cut an onion up into chunks suitable for stabbing onto a skewer and then it鈥檚 a simple job of chicken, onion, chicken, onion etc onto the skewer.
TIP 1 鈥?I only ever use the first third of the skewer leaving me enough distance between my fingers and the BBQ!
Try other vegetables as well as onion. Mushrooms and Peppers work too.
Slap your skewers onto the grill for 10 鈥?15 mins turning regularly and brush on a little more of the sauce 2 or 3 times throughout the cooking process.
TIP 2 - If you reduce the sugar content of the sauce to 1 tablespoon we change the sauce from Yakitori to Teriyaki and this really works with BBQ Salmon.
The ingredients themselves are easy to get, which is very good for those who don't have a lot of money: they are also not very fancy, which is very good budget wise.
The simpleness of this dish is very good too. It is very tasty and nice, and I have had it as well too. It also happens to be a very good one for families and for kids as well too. If you are hungry after the first serving, you can make some more of this dish with the proper ingredients, and all the better, which is good if you also happen to have a lot of hungry people.
Process:
1. Get four pieces of chicken out, a pan, and 4 cups of bbq sauce.
2. On medium heat, with pan on cooking area, put your bbq sauce in there, let it get warm a little.
3. Place the four pieces of chicken in the pan with the sauce.
4. Let cook for 25 to 30 minutes, or until chicken is all the way white through and through. Or doesnt have any pink areas in it as well.
5. Get off pan, and put on plate.
6. Enjoy.
7. If you want some more, just do the recipe again with the same ingredients, and as per how many chicken that your guests can eat.
a healthier alternative would be to put it in the oven and grill itI am looking for a good BBQ chicken recipe that is healthy. Suggestions?
3 Tbs. lemon juice
1/2 t peper
1/2 t salt
1/2 C cooking oil
4 C. tomato sauce
3/4 C. Worcestershire sauce
1/4 t. garlic powder
1 C. butter
1/2 C. brown sugar
2 T. vinegar
2 T. lemon juice
1/4 t. red pepper
Sprinkle 3 Tbs lemon juice and pepper over meat. Allow to sit for one hour. Rub meat with oil before putting on fire. Sear meat on both sides. Mix remainder of ingredients in a saucepan and simmer for about 20 minutes. Baste meat with sauce while cooking. Cook until meat is completely done. Serves 6-8 This can be used on ribs alsoI am looking for a good BBQ chicken recipe that is healthy. Suggestions?
1 whole chicken, butterflied
Olive oil, for coating
Salt and freshly ground black pepper
Barbecue Sauce, recipe follows
Preheat grill.
Coat the chicken with oil and season with salt and pepper. Place the chicken directly over the hottest part of the grill to sear. Once seared on both sides remove to a cooler part of the grill. Baste both sides with barbecue sauce and cover the grill. Cook until the internal temperature of the chicken is 165 degrees F.
Barbecue Sauce:
Peanut oil
3 red onions, sliced into 1/2- inch rounds
3 red bell peppers, cored
2 apples, cored and quartered
2 cups red wine vinegar
1/4 cup Worcestershire sauce
1 1/2 cups molasses
3 1/2 cups ketchup
1 cup tomato paste
1 cup packed brown sugar
1 1/2 tablespoons salt
1 tablespoon ground coriander
1 tablespoon ground cinnamon
8 Thai chilies, stemmed
Preheat grill.
Toss the onion, red bell pepper, and apples in the peanut oil to coat. Place on the grill for about 15 minutes. Remove and roughly chop.
In a large pot on a hot grill add the chopped vegetables and the rest of the ingredients. Simmer for 20 minutes.
Remove and puree until smooth.
Yield: 3 quarts
Japanese Yakitori -
A Healthy Barbecue Chicken Recipe
Japanese Yakitori Barbecue Chicken Recipe can be served either as an appetizer or as a healthy option served on a salad or in a pitta. It's packed full of flavour and it鈥檚 easy
You need to allow half an hour to prepare the Yakitori barbecue sauce so if you're going to use wooden skewers to cook, it's time to get them soaking now.
For the marinade:-
Technically I should include a Japanese ingredient called Mirin which is a sweet wine for cooking so with a little extra sugar we can get away without it. Put a saucepan on a low heat and mix:-
Ingredients:-
225ml or 1 cup of soy sauce
225ml or 1 cup of white wine (sweet if you have it)
3 tablespoons of sugar
Method:-
Stir until the sugar melts %26amp; leave to cool for half and hour.
For the chicken:-
I prefer to use thigh meat in a barbecue chicken recipe because I think that it鈥檚 more succulent but breast works just as well. Dice up into one inch cubes or slightly smaller 鈥?one thigh or breast should do approx two skewers of six cubes.
Method:-
Throw the chicken pieces into the sauce and give them a good coating
Cut an onion up into chunks suitable for stabbing onto a skewer and then it鈥檚 a simple job of chicken, onion, chicken, onion etc onto the skewer.
TIP 1 鈥?I only ever use the first third of the skewer leaving me enough distance between my fingers and the BBQ!
Try other vegetables as well as onion. Mushrooms and Peppers work too.
Slap your skewers onto the grill for 10 鈥?15 mins turning regularly and brush on a little more of the sauce 2 or 3 times throughout the cooking process.
TIP 2 - If you reduce the sugar content of the sauce to 1 tablespoon we change the sauce from Yakitori to Teriyaki and this really works with BBQ Salmon.
What does Dr. Perricone mean by low salt and fat free chicken or veg broth in his recipes?
He slates most of the ingredients in most of the normal, and health food store bought stock cube and bouillon, so what can he mean?What does Dr. Perricone mean by low salt and fat free chicken or veg broth in his recipes?
you can buy low sodium low fat broth at any market.What does Dr. Perricone mean by low salt and fat free chicken or veg broth in his recipes?
Hi, you can find chicken broth that is ';low sodium'; at pretty much every grocery store - so check your local big chain grocer.
What that means is that sodium, or salt, is not ADDED to the broth. Remember that pretty much every food (whether it's chicken or vegetables) will contain a small amount of sodium naturally. Low salt or ';no salt added'; foods mean that no extra salt was added.
Same goes for fat. Lower fat meats mean they are lean - in other words, the white meat or breast meat of a chicken or turkey. You should be able to find low sodium, low fat chicken broth pretty easily in the stores. If you can't find it right away, ask the stocking clerks, they'll know where to look.
I am guessing you are in the UK!
Dr Perricones diet is written for the US audience (as are a lot of diet books!) and there are things in his book that we just cannot buy in the UK!
In America you can walk into any shop and buy low salt, fat free broth - over here forget it!
The good news is a decent stick cube will do the job. Kallo do nice, cheap, low salt ones which are fat free anyway, add 500ml of water and you have the broth Dr P was talking about.
You can get Kallo stock cubes in most larger supermarkets and small health food shops.
Go to store. get out of CAR, walk out of parking lot into store, go to broth aisle( it's easy,you can do it, ask someone for help), READ the ingredients in the broth. Some will say fat free and or low salt. Find one that says both. This may actually take a minute or 2 because you'll have to read a few cans to find this. Go to counter and Pay. Go home and cook according to instructions.
you can buy low sodium low fat broth at any market.What does Dr. Perricone mean by low salt and fat free chicken or veg broth in his recipes?
Hi, you can find chicken broth that is ';low sodium'; at pretty much every grocery store - so check your local big chain grocer.
What that means is that sodium, or salt, is not ADDED to the broth. Remember that pretty much every food (whether it's chicken or vegetables) will contain a small amount of sodium naturally. Low salt or ';no salt added'; foods mean that no extra salt was added.
Same goes for fat. Lower fat meats mean they are lean - in other words, the white meat or breast meat of a chicken or turkey. You should be able to find low sodium, low fat chicken broth pretty easily in the stores. If you can't find it right away, ask the stocking clerks, they'll know where to look.
I am guessing you are in the UK!
Dr Perricones diet is written for the US audience (as are a lot of diet books!) and there are things in his book that we just cannot buy in the UK!
In America you can walk into any shop and buy low salt, fat free broth - over here forget it!
The good news is a decent stick cube will do the job. Kallo do nice, cheap, low salt ones which are fat free anyway, add 500ml of water and you have the broth Dr P was talking about.
You can get Kallo stock cubes in most larger supermarkets and small health food shops.
Go to store. get out of CAR, walk out of parking lot into store, go to broth aisle( it's easy,you can do it, ask someone for help), READ the ingredients in the broth. Some will say fat free and or low salt. Find one that says both. This may actually take a minute or 2 because you'll have to read a few cans to find this. Go to counter and Pay. Go home and cook according to instructions.
Lime Chicken recipes?
I've tried cilantro, lime and chili powder and Tequila lime recipes. Does anyone have any recipes they've tried and know are good? Lime Chicken recipes?
Garlic Lime Chicken with Mango Salsa
2 boneless skinless chicken breasts
0.5 large lime
2 garlic cloves
1.5 teaspoons olive oil
Mango salsa
1 ripe mango, peeled and chopped
1.5 very ripe roma tomatoes, chopped
0.5 sweet red pepper or yellow sweet pepper, seeded and chopped
0.5 serrano pepper
1 green onion, chopped
2 tablespoons chopped fresh cilantro
0.5 lime, juice of
1 1/2-3 teaspoons sugar (if your mangoes aren't very sweet)
salt and pepper
2 cups steamed short grain cooked brown rice
1. Combine the chicken w/ the juice of one lime and the oil and garlic in a Zip 'N Steam bag
2. For the salsa mix all the ingredients and season with salt and pepper to taste,
set aside for the flavors to blend, mean while steam the chicken breasts on till no longer pink.
3. Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 2 plates and serve.
My husband and I have made this one several times and it is always a hit!Lime Chicken recipes?
LIME SAUCED CHICKEN
This dish is simple to make and the sauce is wonderful.
INGREDIENTS
4 (about 1 lb. total) boneless, skinless chicken
breast halves
3/4 cup Apple LIBBY'S JUICY JUICE Premium 100% Juice
Juice from 1 lime
2 teaspoons cornstarch
1 MAGGI Chicken Flavor Bouillon Cubes
DIRECTIONS
SPRAY large skillet with nonstick cooking spray. Heat over
medium heat. Cook chicken for 8 to 10 minutes or until no
longer pink in center. Remove from skillet; keep warm.
COMBINE apple juice, lime juice, cornstarch and bouillon in
small bowl. Add to skillet; cook, stirring occasionally,
until thick. Spoon sauce over chicken to serve.
Chicken Test for Doneness
No matter what method you use for cooking chicken, the most
accurate test for doneness is a meat thermometer. Since
chicken is never ready to be served until it is done, always
be sure it is completely cooked. Whole or bone-in chicken
should reach an internal temperature of 180掳 F., and boneless
chicken should be cooked to 170掳 F.
Serving Size: 4
Spicy Lime Chicken
3/4 cup tequila
1 tsp cayane
1 dark beer
1 TBSP cumin
1/2 cup teriaki marinade
1 TBSP garlic puree
1/2 cup veg. oil
Juice of 4 limes (6 oz)
Directions
Mix all ingredients and pour over chicken in a heavy plastic airtight bag. Refrigerate and let sit for more than 2 hours. Over night is best.
Bake or grill chicken.
If you live in one of these countries(US, UK, Australia, Canada), this site will surely help you:http://recipestoolbarcom. You can download it for free and it is safe as well. It takes only a few minutes to find great Lime Chicken recipes plus other recipes you want instantly.
God bless!
just make roast chicken and when you marinate it instead of using lemon juice, use a lot of lime juice. Then when you are going to cook it squeeze lemon juice on it. go to allrecipies.com
Garlic Lime Chicken with Mango Salsa
2 boneless skinless chicken breasts
0.5 large lime
2 garlic cloves
1.5 teaspoons olive oil
Mango salsa
1 ripe mango, peeled and chopped
1.5 very ripe roma tomatoes, chopped
0.5 sweet red pepper or yellow sweet pepper, seeded and chopped
0.5 serrano pepper
1 green onion, chopped
2 tablespoons chopped fresh cilantro
0.5 lime, juice of
1 1/2-3 teaspoons sugar (if your mangoes aren't very sweet)
salt and pepper
2 cups steamed short grain cooked brown rice
1. Combine the chicken w/ the juice of one lime and the oil and garlic in a Zip 'N Steam bag
2. For the salsa mix all the ingredients and season with salt and pepper to taste,
set aside for the flavors to blend, mean while steam the chicken breasts on till no longer pink.
3. Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 2 plates and serve.
My husband and I have made this one several times and it is always a hit!Lime Chicken recipes?
LIME SAUCED CHICKEN
This dish is simple to make and the sauce is wonderful.
INGREDIENTS
4 (about 1 lb. total) boneless, skinless chicken
breast halves
3/4 cup Apple LIBBY'S JUICY JUICE Premium 100% Juice
Juice from 1 lime
2 teaspoons cornstarch
1 MAGGI Chicken Flavor Bouillon Cubes
DIRECTIONS
SPRAY large skillet with nonstick cooking spray. Heat over
medium heat. Cook chicken for 8 to 10 minutes or until no
longer pink in center. Remove from skillet; keep warm.
COMBINE apple juice, lime juice, cornstarch and bouillon in
small bowl. Add to skillet; cook, stirring occasionally,
until thick. Spoon sauce over chicken to serve.
Chicken Test for Doneness
No matter what method you use for cooking chicken, the most
accurate test for doneness is a meat thermometer. Since
chicken is never ready to be served until it is done, always
be sure it is completely cooked. Whole or bone-in chicken
should reach an internal temperature of 180掳 F., and boneless
chicken should be cooked to 170掳 F.
Serving Size: 4
Spicy Lime Chicken
3/4 cup tequila
1 tsp cayane
1 dark beer
1 TBSP cumin
1/2 cup teriaki marinade
1 TBSP garlic puree
1/2 cup veg. oil
Juice of 4 limes (6 oz)
Directions
Mix all ingredients and pour over chicken in a heavy plastic airtight bag. Refrigerate and let sit for more than 2 hours. Over night is best.
Bake or grill chicken.
If you live in one of these countries(US, UK, Australia, Canada), this site will surely help you:http://recipestoolbarcom. You can download it for free and it is safe as well. It takes only a few minutes to find great Lime Chicken recipes plus other recipes you want instantly.
God bless!
just make roast chicken and when you marinate it instead of using lemon juice, use a lot of lime juice. Then when you are going to cook it squeeze lemon juice on it. go to allrecipies.com
A couple of days ago, yahoo featured a chicken recipe, among others, on the home page. how do i find it?
I don't know which recipe you saw... but it's most likely on this site. Try using a few of the ingredients and chicken to search. Good luck...
http://food.yahoo.com/everyday/dinnerA couple of days ago, yahoo featured a chicken recipe, among others, on the home page. how do i find it?
I googled it (Yahoo chicken recipe on home page) and there are some that has several different chicken recipes that are good, economical, and easy to make. The web site is dir:yahoo.com/.../Recipies/By_Ingredient鈥?Poultry/Chicken . You might try that. It worked for me. Good luck.eye cream
http://food.yahoo.com/everyday/dinnerA couple of days ago, yahoo featured a chicken recipe, among others, on the home page. how do i find it?
I googled it (Yahoo chicken recipe on home page) and there are some that has several different chicken recipes that are good, economical, and easy to make. The web site is dir:yahoo.com/.../Recipies/By_Ingredient鈥?Poultry/Chicken . You might try that. It worked for me. Good luck.
I would like help in finding a fried chicken recipe.?
i was watching food network cannot remember what episode or which show it was (diner's and drive thrus with guy or road tasted) but the episode had them making fried chicken with all ingredients put together not seperatly like you normally would do. if any one knows any info i would be most greatful .I would like help in finding a fried chicken recipe.?
Maybe one of these:
Fried Chicken Recipe courtesy Alton Brown
Show: Good Eats
Episode: Fry Hard 2: The Chicken (Fried)
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
Fried Chicken Batters Recipe courtesy Sara Moulton
Show: Cooking Live
Episode: Cooler Cuisine
Basic Seasoned Flour:
1 cup flour
2 teaspoons salt
1 teaspoon pepper
Variations: Chili-Fried Chicken: Prepare as directed, adding 1 tablespoon chili powder to seasoned flour.
Curry-Fried Chicken: Prepare as directed, adding 2 to 3 teaspoons curry powder and 1/4 teaspoon ginger to seasoned flour.
Cheesy-Fried Chicken: Prepare as directed, reducing flour in seasoned flour to 1/2 cup and adding 1/2 cup finely grated Parmesan cheese and 1 tablespoon oregano or marjoram.
Crisp-Fried Chicken: Dip pieces of chicken in buttermilk, or light cream, then dredge in self-rising flour and fry as directed.
Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes Recipe courtesy Team B - Sales Kings
Show: Food Fight
Episode: Raleigh: Beauty Queens vs. Sales Kings
Southern Fried Chicken:
1 whole chicken, cut into 8 pieces
1 tablespoon poultry seasoning
2 eggs, whisked
3/4 cup milk
1 cup all-purpose flour
Vegetable oil, for frying
Salt and freshly ground pepper
Buttered Mashed Potatoes, recipe follows
Sauteed Peas and Tomatoes, recipe follows
Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Buttered Mashed Potatoes:
2 large white potatoes, peeled and cubed (recommended: Russets)
2 tablespoons butter
Salt and pepper
In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
Sauteed Peas and Tomatoes:
1 1/2 cups fresh peas
1 tablespoon butter
1 cup diced tomatoes
In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Fried Chicken Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Fried Chicken
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.I would like help in finding a fried chicken recipe.?
Ask Colonel Sanders
Soak the chicken in milk or buttermilk- that's the real secret to the best fried chicken in the world. That's all you need to know. The oil shouldn't be too hot, at 350 or you'll burn it.
maybe it was rachel ray
Fried Chicken
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
go to ( recipe zaar.com ) you will have many fried chicken recipe to choose from, just type in fried chicken, and pick the one you like
Honestly, less is more with fried chicken, brine the chicken, rinse, use salt and pepper, let sit for at least an hour, flour (salt and pepper in flour too) fry.....it is that easy.......
Maybe one of these:
Fried Chicken Recipe courtesy Alton Brown
Show: Good Eats
Episode: Fry Hard 2: The Chicken (Fried)
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
Fried Chicken Batters Recipe courtesy Sara Moulton
Show: Cooking Live
Episode: Cooler Cuisine
Basic Seasoned Flour:
1 cup flour
2 teaspoons salt
1 teaspoon pepper
Variations: Chili-Fried Chicken: Prepare as directed, adding 1 tablespoon chili powder to seasoned flour.
Curry-Fried Chicken: Prepare as directed, adding 2 to 3 teaspoons curry powder and 1/4 teaspoon ginger to seasoned flour.
Cheesy-Fried Chicken: Prepare as directed, reducing flour in seasoned flour to 1/2 cup and adding 1/2 cup finely grated Parmesan cheese and 1 tablespoon oregano or marjoram.
Crisp-Fried Chicken: Dip pieces of chicken in buttermilk, or light cream, then dredge in self-rising flour and fry as directed.
Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes Recipe courtesy Team B - Sales Kings
Show: Food Fight
Episode: Raleigh: Beauty Queens vs. Sales Kings
Southern Fried Chicken:
1 whole chicken, cut into 8 pieces
1 tablespoon poultry seasoning
2 eggs, whisked
3/4 cup milk
1 cup all-purpose flour
Vegetable oil, for frying
Salt and freshly ground pepper
Buttered Mashed Potatoes, recipe follows
Sauteed Peas and Tomatoes, recipe follows
Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Buttered Mashed Potatoes:
2 large white potatoes, peeled and cubed (recommended: Russets)
2 tablespoons butter
Salt and pepper
In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
Sauteed Peas and Tomatoes:
1 1/2 cups fresh peas
1 tablespoon butter
1 cup diced tomatoes
In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Fried Chicken Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Fried Chicken
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.I would like help in finding a fried chicken recipe.?
Ask Colonel Sanders
Soak the chicken in milk or buttermilk- that's the real secret to the best fried chicken in the world. That's all you need to know. The oil shouldn't be too hot, at 350 or you'll burn it.
maybe it was rachel ray
Fried Chicken
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
go to ( recipe zaar.com ) you will have many fried chicken recipe to choose from, just type in fried chicken, and pick the one you like
Honestly, less is more with fried chicken, brine the chicken, rinse, use salt and pepper, let sit for at least an hour, flour (salt and pepper in flour too) fry.....it is that easy.......
Do you know of a Yellow Curry Chicken recipe that has apple sauce as one of its ingredients?
Please submit recipes that have been tried and true. Ingredients must include: chicken, apple sauce, yellow curry (can be the Golden Curry brand), potatoes, onions and carrots.
Thanks!!Do you know of a Yellow Curry Chicken recipe that has apple sauce as one of its ingredients?
* 16 ounces Yellow Curry Sauce
* 1 package boneless chicken breasts, chopped into bite-size pieces (allow approximately 6-8 oz. meat per serving)
* 2-3 medium potatoes, cubed or cut into small wedges
* 2 red or green bell peppers, de-seeded and chopped into bite-size pieces (Note: other vegetables may also be used, such as carrots, cauliflower, broccoli, onions, etc.)
* 1 apple, cored and grated
* 2 Tbsp. vegetable or nut oil for stir-frying (e.g. peanut, canola, sunflower, etc.)
Preparation:
1) Place oil in a wok or large frying pan over medium-high heat. When hot, add the chicken pieces and potato. Stir-fry 1 minute.
2) Add approximately 1/3 cup of the curry sauce to the wok/pan. Continue stir-frying for another minute.
3) Turn down the heat to medium and cover wok/pan with a lid. Allow to simmer for 10 minutes. Cooking Tip: If wok/pan becomes too dry, add a little water.
4) Add the vegetables, stirring to combine. Replace lid and simmer for another 5 minutes, or until everything is well done.
5) Now add the remaining curry sauce and apple sauce, stirring to combine.
6) When sauce is heated through, your curry is ready is eat.
7) Serve with plenty of white or brown rice, or with noodles as desired.Do you know of a Yellow Curry Chicken recipe that has apple sauce as one of its ingredients?
CAPE CHICKEN CURRY WITH YELLOW RICE
1/4 c. grated coconut
2 c. boiling water
6 chicken portions
3 tbsp. seasoned flour (salt %26amp; pepper added)
4 tbsp. (1 oz.) butter
2 onions, thinly sliced
2 apples, peeled %26amp; finely chopped
2 tbsp. curry powder
2 cloves garlic, finely chopped
1 tsp. ground ginger
3 tsp. brown sugar
1 tsp. salt
2 tbsp. lemon juice
3 tbsp. vinegar
Place coconut in bowl. Pour on boiling water and leave to infuse. Coat chicken in seasoned flour. Brown all over in hot melted butter over medium heat. Remove chicken from pan and keep warm. Saute onions and apples in pan juices until soft. Sprinkle on curry powder, garlic, ginger, brown sugar and salt. Add lemon juice and vinegar to the pan and stir gently. Cook over medium heat for 5 minutes. Return chicken pieces to pan and strain coconut liquid over the pan mixture. Bring to boil; reduce heat. Cover and simmer 40 minutes. Prepare rice in the meanwhile.
YELLOW RICE:
1 1/2 c. long grain rice
3 3/4 c. water
2-3 pieces stick cinnamon
3 tbsp. brown sugar
1 tsp. salt
1/2-1 tsp. turmeric
3/4 c. seedless raisins
Place all ingredients except raisins in a saucepan. Bring to boil, stir well. Reduce heat to low and cook uncovered until rice is tender. Now add raisins, cover and keep warm. To be served with the curry when the latter is ready.
Thanks!!Do you know of a Yellow Curry Chicken recipe that has apple sauce as one of its ingredients?
* 16 ounces Yellow Curry Sauce
* 1 package boneless chicken breasts, chopped into bite-size pieces (allow approximately 6-8 oz. meat per serving)
* 2-3 medium potatoes, cubed or cut into small wedges
* 2 red or green bell peppers, de-seeded and chopped into bite-size pieces (Note: other vegetables may also be used, such as carrots, cauliflower, broccoli, onions, etc.)
* 1 apple, cored and grated
* 2 Tbsp. vegetable or nut oil for stir-frying (e.g. peanut, canola, sunflower, etc.)
Preparation:
1) Place oil in a wok or large frying pan over medium-high heat. When hot, add the chicken pieces and potato. Stir-fry 1 minute.
2) Add approximately 1/3 cup of the curry sauce to the wok/pan. Continue stir-frying for another minute.
3) Turn down the heat to medium and cover wok/pan with a lid. Allow to simmer for 10 minutes. Cooking Tip: If wok/pan becomes too dry, add a little water.
4) Add the vegetables, stirring to combine. Replace lid and simmer for another 5 minutes, or until everything is well done.
5) Now add the remaining curry sauce and apple sauce, stirring to combine.
6) When sauce is heated through, your curry is ready is eat.
7) Serve with plenty of white or brown rice, or with noodles as desired.Do you know of a Yellow Curry Chicken recipe that has apple sauce as one of its ingredients?
CAPE CHICKEN CURRY WITH YELLOW RICE
1/4 c. grated coconut
2 c. boiling water
6 chicken portions
3 tbsp. seasoned flour (salt %26amp; pepper added)
4 tbsp. (1 oz.) butter
2 onions, thinly sliced
2 apples, peeled %26amp; finely chopped
2 tbsp. curry powder
2 cloves garlic, finely chopped
1 tsp. ground ginger
3 tsp. brown sugar
1 tsp. salt
2 tbsp. lemon juice
3 tbsp. vinegar
Place coconut in bowl. Pour on boiling water and leave to infuse. Coat chicken in seasoned flour. Brown all over in hot melted butter over medium heat. Remove chicken from pan and keep warm. Saute onions and apples in pan juices until soft. Sprinkle on curry powder, garlic, ginger, brown sugar and salt. Add lemon juice and vinegar to the pan and stir gently. Cook over medium heat for 5 minutes. Return chicken pieces to pan and strain coconut liquid over the pan mixture. Bring to boil; reduce heat. Cover and simmer 40 minutes. Prepare rice in the meanwhile.
YELLOW RICE:
1 1/2 c. long grain rice
3 3/4 c. water
2-3 pieces stick cinnamon
3 tbsp. brown sugar
1 tsp. salt
1/2-1 tsp. turmeric
3/4 c. seedless raisins
Place all ingredients except raisins in a saucepan. Bring to boil, stir well. Reduce heat to low and cook uncovered until rice is tender. Now add raisins, cover and keep warm. To be served with the curry when the latter is ready.
Looking for a General Tso's Chicken recipe?
I'm wantin to make General Tso's Chicken, Does anybody know a good recipie?Looking for a General Tso's Chicken recipe?
Here's a good recipe.. hope it helps!
Ingredients
3 lbs boneless skinless chicken breasts, cut into chunks
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
2 cups green onions, sliced
8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.
2. Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat.
3. Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy.
4. Drain on paper towels. Repeating until all chicken is fried.
5. Place a small amount of oil in wok or large skillet and heat to 400 degrees.
6. Add green onions and hot peppers and stir fry about 30 seconds.
7. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.
8. Add chicken to sauce in wok, and cook until all is hot and bubbly.
9. Serve over rice.
Here's a good recipe.. hope it helps!
Ingredients
3 lbs boneless skinless chicken breasts, cut into chunks
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
2 cups green onions, sliced
8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.
2. Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat.
3. Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy.
4. Drain on paper towels. Repeating until all chicken is fried.
5. Place a small amount of oil in wok or large skillet and heat to 400 degrees.
6. Add green onions and hot peppers and stir fry about 30 seconds.
7. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.
8. Add chicken to sauce in wok, and cook until all is hot and bubbly.
9. Serve over rice.
Easy whole chicken recipes,cooked in a crock pot or oven?thanks
same as above, but I use Ms. Dash...Easy whole chicken recipes,cooked in a crock pot or oven?thanks
Beer Can Chicken Rub (1/4 Cup of Rub)
2 TBSP. Paprika
1 陆 tsp. Dark Brown Sugar
1 陆 tsp. Sugar
1 tsp. Salt
1 tsp. Cayenne Pepper
陆 tsp. Celery Salt
陆 tsp Ground Pepper
陆 tsp Garlic Powder
陆 tsp Onion Powder
陆 tsp Dry Mustard
Combine all ingredients in a jar. You may store the rub in an airtight container for up to six months. Make sure to shake the rub thoroughly before using.
To make your Oven Beer Can Chicken you will need a 4 to 5 pound chicken and about 6 Tablespoons of your Chicken Rub, you can use more or less depending on your personal taste preferences
First, you will need to wash the chicken thoroughly, and remove all innards. Be sure to pat the chicken dry. Next you will use the rub on both the inside and outside of the bird (about 6 TBSPS of the rub). You will need 1 can of beer that has been set at room temperature. Using a bottle opener, punch several holes in the top of the can. This will help the beer escape while it cooks. You will need to empty out some of the beer. Make sure that half of the beer is left in the can. You can add some (roughly 2-3 TBSPS) of the Oven Beer Can Chicken Rub through the holes to flavor the beer.
The next step is to place the chicken over the beer can. Holding the chicken upright, place the chicken over the beer can until the can is snugly fit inside the chicken. The chicken is then placed into a roasting pan to prevent any drippings from falling into the oven. You can also use the drippings to create your gravy. If your chicken is unstable, you can use skewers to help it stand. Roast in the oven at 350 degrees for 2 hours, or until the skin is crisp, the chicken meat is done, and the juice runs clear. You don鈥檛 need to baste the chicken; the beer will ensure that the chicken remains moist. Remove the chicken from the oven and separate the chicken from the beer can. Let stand ten minutes before carving
Easy whole chicken recipes,cooked in a crock pot or oven?thanks
The average crock-pot is too small for the average whole chicken.
You'd be better cutting it up into smaller pieces.
Good herbs to use with chicken are sage, thyme, %26amp; rosemary.
Chop in the blender with some olive oil %26amp; spread over chicken.
Or for really easy, pour an oil %26amp; vinegar salad dressing over it.
Roast in a 400-425F oven for 45-60 minutes, cover with foil.
http://www.crock-pot.com/recipescatland.鈥?/a>
Beer Can Chicken Rub (1/4 Cup of Rub)
2 TBSP. Paprika
1 陆 tsp. Dark Brown Sugar
1 陆 tsp. Sugar
1 tsp. Salt
1 tsp. Cayenne Pepper
陆 tsp. Celery Salt
陆 tsp Ground Pepper
陆 tsp Garlic Powder
陆 tsp Onion Powder
陆 tsp Dry Mustard
Combine all ingredients in a jar. You may store the rub in an airtight container for up to six months. Make sure to shake the rub thoroughly before using.
To make your Oven Beer Can Chicken you will need a 4 to 5 pound chicken and about 6 Tablespoons of your Chicken Rub, you can use more or less depending on your personal taste preferences
First, you will need to wash the chicken thoroughly, and remove all innards. Be sure to pat the chicken dry. Next you will use the rub on both the inside and outside of the bird (about 6 TBSPS of the rub). You will need 1 can of beer that has been set at room temperature. Using a bottle opener, punch several holes in the top of the can. This will help the beer escape while it cooks. You will need to empty out some of the beer. Make sure that half of the beer is left in the can. You can add some (roughly 2-3 TBSPS) of the Oven Beer Can Chicken Rub through the holes to flavor the beer.
The next step is to place the chicken over the beer can. Holding the chicken upright, place the chicken over the beer can until the can is snugly fit inside the chicken. The chicken is then placed into a roasting pan to prevent any drippings from falling into the oven. You can also use the drippings to create your gravy. If your chicken is unstable, you can use skewers to help it stand. Roast in the oven at 350 degrees for 2 hours, or until the skin is crisp, the chicken meat is done, and the juice runs clear. You don鈥檛 need to baste the chicken; the beer will ensure that the chicken remains moist. Remove the chicken from the oven and separate the chicken from the beer can. Let stand ten minutes before carving
Easy whole chicken recipes,cooked in a crock pot or oven?thanks
The average crock-pot is too small for the average whole chicken.
You'd be better cutting it up into smaller pieces.
Good herbs to use with chicken are sage, thyme, %26amp; rosemary.
Chop in the blender with some olive oil %26amp; spread over chicken.
Or for really easy, pour an oil %26amp; vinegar salad dressing over it.
Roast in a 400-425F oven for 45-60 minutes, cover with foil.
http://www.crock-pot.com/recipescatland.鈥?/a>
What is a good breaded chicken recipe?
BREADED BAKED CHICKEN
2 c. French bread crumbs
1/2 c. grated Parmesan cheese
1 to 2 tsp. garlic salt
1/2 to 1 tsp. pepper
3 whole chicken breasts, halved and skinned
1/2 c. butter, melted
Combine bread crumbs, cheese, garlic and pepper. Dip chicken in butter then dredge in bread crumb mix. Place in a lightly greased 13x9x2 inch baking pan. Sprinkle with remaining crumbs. Bake at 350 degrees for 45 minutes or until done. Yield: 6 servings.What is a good breaded chicken recipe?
You can use egg and Italian Bread crumbs. Just dip your chicken in the egg and then roll in the bread crumbs and bake in 350 degree oven for about 1 hour. Easy!! Yummy! also you can go to www.cooks.com, really easy recipes. anything you want. Hope you like this.What is a good breaded chicken recipe?
having made my own breading for many years I have discovered that shake and bake is just as good.
Check out All Recipes.com
Beer Batter
Ingredients
1 cup Bountiful Beer Bread Mix庐
1 cup beer
Directions
Combine ingredients; stir thoroughly. Makes 2 cups batter
http://tastefullysimple.com/web/dgoodacr鈥?/a>
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish
*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)
Preheat the oven to 350 degrees F.
To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges
2 c. French bread crumbs
1/2 c. grated Parmesan cheese
1 to 2 tsp. garlic salt
1/2 to 1 tsp. pepper
3 whole chicken breasts, halved and skinned
1/2 c. butter, melted
Combine bread crumbs, cheese, garlic and pepper. Dip chicken in butter then dredge in bread crumb mix. Place in a lightly greased 13x9x2 inch baking pan. Sprinkle with remaining crumbs. Bake at 350 degrees for 45 minutes or until done. Yield: 6 servings.What is a good breaded chicken recipe?
You can use egg and Italian Bread crumbs. Just dip your chicken in the egg and then roll in the bread crumbs and bake in 350 degree oven for about 1 hour. Easy!! Yummy! also you can go to www.cooks.com, really easy recipes. anything you want. Hope you like this.What is a good breaded chicken recipe?
having made my own breading for many years I have discovered that shake and bake is just as good.
Check out All Recipes.com
Beer Batter
Ingredients
1 cup Bountiful Beer Bread Mix庐
1 cup beer
Directions
Combine ingredients; stir thoroughly. Makes 2 cups batter
http://tastefullysimple.com/web/dgoodacr鈥?/a>
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish
*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)
Preheat the oven to 350 degrees F.
To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges
Anyone have a stuffed chicken recipe similar to Houlihan's?
I love their stuffed chicken so much, I want to make it on my own myself and my hubby. Other stuffed chicken recipes are welcome as well. Thanks!Anyone have a stuffed chicken recipe similar to Houlihan's?
Is this it?
Houlihan's Stuffed Chicken.. amazing recipe!
I found this recipe and it is a new favorite for the hubby and I!
Chicken breasts, cut in half
1 package of cream cheese
1 ranch packet
panko bread crumbs
flour
1 egg beaten
Cut a hole in the center of the chicken
Mix together cream cheese and ranch packet
stuff chicken with mixture and close hole with toothpick
dip chicken breasts in flour and then into the egg mixture and then in the panko bread crumbs to coat
cook in pan with oil on medium high to high heat
It is pretty simple, but soooo good!eye cream
Is this it?
Houlihan's Stuffed Chicken.. amazing recipe!
I found this recipe and it is a new favorite for the hubby and I!
Chicken breasts, cut in half
1 package of cream cheese
1 ranch packet
panko bread crumbs
flour
1 egg beaten
Cut a hole in the center of the chicken
Mix together cream cheese and ranch packet
stuff chicken with mixture and close hole with toothpick
dip chicken breasts in flour and then into the egg mixture and then in the panko bread crumbs to coat
cook in pan with oil on medium high to high heat
It is pretty simple, but soooo good!
Does anyone have great EASY recipes using chicken tenders and chicken maryland please?
Forget the first part, make your rice and throw in your chicken at the end just to heat through for a nice crunch. http://find.myrecipes.com/recipes/recipe鈥?/a>
Check out the dipping sauce recipes at end of recipes. Have a little dipping party.
http://www.countryliving.com/recipefinde鈥?/a>
http://thaifood.about.com/od/thairecipes鈥?/a>
http://www.cdkitchen.com/recipes/recs/51鈥?/a>
http://www.recipezaar.com/Garlic-Chicken鈥?/a>
Check out the dipping sauce recipes at end of recipes. Have a little dipping party.
http://www.countryliving.com/recipefinde鈥?/a>
http://thaifood.about.com/od/thairecipes鈥?/a>
http://www.cdkitchen.com/recipes/recs/51鈥?/a>
http://www.recipezaar.com/Garlic-Chicken鈥?/a>
What's your favorite chicken recipe?
My family lives on chicken. I'm looking for some new chicken recipes. Thanks!!!What's your favorite chicken recipe?
Jerk ChickenWhat's your favorite chicken recipe?
Greek...chicken souvlaki.....my fav with a baked potato and Ceasar salad....yummmmmm
Chicken and Mushroom or baked chicken
Season some flour with garlic powder, salt, ground pepper, ground sage, and a little paprika. Coat the chicken with the seasoned flour and fry golden brown. Pour off all the fat/grease except 1 tablespoon and add 1 can of cream of mushroom soup and 1/2 can of milk. Cover and cook over med/low - low heat for approx. 45 minutes. Serve with the starch of your choice.
Chicken and Rice:
Chopped onion, and garlic (lots - to your own taste) sauteed with olive oil. Season Chicken with salt and pepper and add to onion and garlic. Once browned and rice and use chicken broth (NOT water). Cook until liquid is gone and let set 10 min.
i dont know if u can get these products where you live, but i love to cut up chicken breasts and sautee them. when they are just about done i add cauliflower, carrots, broccoli mixed frozen veggies and when thats just about done, i add Hickory Farms sweet and sour sauce. i serve that over Near East rice pilaf. everybody loves it!
also, i love to bake together in a baking dish/roasting pan, boneless chicken breasts w/fat free chicken gravy, peeled carrots and peeled and cut up sweet potatoes. very good too
I have a couple that i like. 1- wash and pat dry chicken peices then rub them with lemon juice and then coat them with a greek spice rub like a mixture of oregano, seasoning salt, black pepper, dry thyme leaves and garlic. then bake at 350 on baking pan until juices run clear and chicken is beginning to crisp a bit. 2- use whole chickens in a rotisserie or cut in quarters for oven baking but either way just blend a mixture of dry BBQ spice, white pepper, salt, garlic and rosemary, coat your chicken well with dijon or brown mustard then season well with spice mixture and roast in oven or slow cook in rotisserie until done, different and tasty. 3- Hunter Style Chicken, basically Cachiatorre- bake chicken peices seasoned with salt and pepper in oven on baking pans, when almost done remove from pans and place in dutch oven or big oven safe baking dish and cover with a rich and chunky marinara sauce made with mushrooms and onions and bell peppers and large tomato chunks, either homemade or store bought, return to 325 deg oven and let bake for at least an hour then serve with some hearty sides like brown rice pilaf or roasted corn on cob or whatever you like, simple and fast but really good!!!
the one were the chicken crosses the road
My mother made a chicken and rice dish that we loved as kids. Spray 9x13. Add 1 c. raw rice. Mix and bring to simmer, 1 can crm of mushroom soup, 1 envelope dry onion soup mix, and 1 c. water. Pour over rice. Place cut up chicken on it, and dot with butter. Cover and bake in moderate oven til rice is tender. This is an old recipe, not fancy.
I have a wonderful recipe for Hawaiin chicken. I will send it if interested in it. Will have to look for it. Delicious.
Jerk ChickenWhat's your favorite chicken recipe?
Greek...chicken souvlaki.....my fav with a baked potato and Ceasar salad....yummmmmm
Chicken and Mushroom or baked chicken
Season some flour with garlic powder, salt, ground pepper, ground sage, and a little paprika. Coat the chicken with the seasoned flour and fry golden brown. Pour off all the fat/grease except 1 tablespoon and add 1 can of cream of mushroom soup and 1/2 can of milk. Cover and cook over med/low - low heat for approx. 45 minutes. Serve with the starch of your choice.
Chicken and Rice:
Chopped onion, and garlic (lots - to your own taste) sauteed with olive oil. Season Chicken with salt and pepper and add to onion and garlic. Once browned and rice and use chicken broth (NOT water). Cook until liquid is gone and let set 10 min.
i dont know if u can get these products where you live, but i love to cut up chicken breasts and sautee them. when they are just about done i add cauliflower, carrots, broccoli mixed frozen veggies and when thats just about done, i add Hickory Farms sweet and sour sauce. i serve that over Near East rice pilaf. everybody loves it!
also, i love to bake together in a baking dish/roasting pan, boneless chicken breasts w/fat free chicken gravy, peeled carrots and peeled and cut up sweet potatoes. very good too
I have a couple that i like. 1- wash and pat dry chicken peices then rub them with lemon juice and then coat them with a greek spice rub like a mixture of oregano, seasoning salt, black pepper, dry thyme leaves and garlic. then bake at 350 on baking pan until juices run clear and chicken is beginning to crisp a bit. 2- use whole chickens in a rotisserie or cut in quarters for oven baking but either way just blend a mixture of dry BBQ spice, white pepper, salt, garlic and rosemary, coat your chicken well with dijon or brown mustard then season well with spice mixture and roast in oven or slow cook in rotisserie until done, different and tasty. 3- Hunter Style Chicken, basically Cachiatorre- bake chicken peices seasoned with salt and pepper in oven on baking pans, when almost done remove from pans and place in dutch oven or big oven safe baking dish and cover with a rich and chunky marinara sauce made with mushrooms and onions and bell peppers and large tomato chunks, either homemade or store bought, return to 325 deg oven and let bake for at least an hour then serve with some hearty sides like brown rice pilaf or roasted corn on cob or whatever you like, simple and fast but really good!!!
the one were the chicken crosses the road
My mother made a chicken and rice dish that we loved as kids. Spray 9x13. Add 1 c. raw rice. Mix and bring to simmer, 1 can crm of mushroom soup, 1 envelope dry onion soup mix, and 1 c. water. Pour over rice. Place cut up chicken on it, and dot with butter. Cover and bake in moderate oven til rice is tender. This is an old recipe, not fancy.
I have a wonderful recipe for Hawaiin chicken. I will send it if interested in it. Will have to look for it. Delicious.
What can I substitute for wheat flour for a fried chicken recipe?
Corn flakes, crushed stove top, corn meal, crushed crackers, any other flour (rice, potato - available at health food stores and some main stream grocery stores). Are you looking to avoid gluten?What can I substitute for wheat flour for a fried chicken recipe?
Grind up cornflakes and spice, or oatmeal and spice.
Baking it in the oven is much better than frying it, too, and just as tasty!What can I substitute for wheat flour for a fried chicken recipe?
try dipping chicken in melted butter..then dip in a mixture of instant potato flakes, Parmesan cheese, and garlic..then bake until done...its really good
Grind up cornflakes and spice, or oatmeal and spice.
Baking it in the oven is much better than frying it, too, and just as tasty!What can I substitute for wheat flour for a fried chicken recipe?
try dipping chicken in melted butter..then dip in a mixture of instant potato flakes, Parmesan cheese, and garlic..then bake until done...its really good
Any good recipes for chicken gizzards?
currently i just use lots of spices %26amp; simmer them for about 2hrs. delicious but looking for something different.Any good recipes for chicken gizzards?
Braised Chicken Gizzards
2 onions
3 lb chicken gizzards, cleaned
2 tbsp oil
1/2 tsp black pepper
1 bay leaf
1-1/2 qt boiling water
Halve and slice the onions, and brown lightly in the oil.
Cut each gizzard into a few pieces, if they're not cut that way already.
Add the gizzards to the onions, and continue to brown lightly. If the gizzards have water added to increase their weight, as much meat does these days, this will take a while.
Add the boiling water and the pepper.
Break the bay leaf in half and throw it into the pot.
Reduce to a simmer and cook for two hours, or until the gizzards are tender. While the gizzards are simmering, check them every once in a while to make sure that they don't need additional water.
Serve with rice.
Bob's Chicken Gizzards
1 lb. fresh chicken gizzards
3 stalks coarsely chopped celery
4 oz. shredded carrots
1/2 medium onion, coarsely chopped
1 c. tomato-based barbeque sauce
2 T. yellow mustard
1/3 c. white balsamic vinegar
2 T. fresh basil, chopped
2 T. fresh parsely, chopped
2 cloves garlic, chopped
1/4 c. red wine
salt and pepper to taste
Directions
Wash and pat dry one pound of fresh chicken gizzards. Spread them out on a double thickness of aluminum foil and sprinkle with salt and pepper. Top with celery, carrots, onion, basil, parsely, and garlic.
In a medium bowl, blend barbeque sauce, vinegar, and wine. Pour onto gizzards. Wrap tightly in the foil. Refrigerate for 1 hour.
Place foil package on grill over high heat for approximately 40 minutes, turning after 20 minutes. Remove from grill. If desired, remove gizzards from foil and grill just until browned. Return to marinade mixture and serve.
Tips
This dish can be eaten straight from the foil package. If you prefer, the gizzards can be browned on the grill or in a grill basket over high coals for a few minutes after they are cooked.
BBQ Chicken Gizzards
INGREDIENTS:
1 lb. chicken gizzards
1 lb bacon
1 jar BBQ sauce
DIRECTIONS:
1. Wrap each gizzard with bacon. Secure with a toothpick. Place in shallow baking dish. Cover with BBQ sauce.
2. Bake for 30 minutes at 350 degrees. Cover again with BBQ sauce. Turn off oven and let set in oven for another 15 minutes.
Last but not least here is a picture recipe babe.... I got hiungry just looking these up for ya
http://www.grouprecipes.com/31315/fried-鈥?/a>Any good recipes for chicken gizzards?
You can try to curry them, that's what I do, and serve it with any type of rice, but I prefer Basmati. Here's what you can do for about 2lbs gizzards: Have your gizzards washed and cleaned. In a pot or saucepan, pour about 2-3 tbsp vegetable oil, and let it heat thoroughly. Add the following together-a pinch of cumin seeds, 2 cinnamon sticks, 1 bay leaf, 3 cardamom pods, 5 whole black pepper. Then immediately add some sliced onion(about 1 medium), saute then add 3 cloves crushed garlic. Add salt and black pepper. Then add 1 tspnfull ginger/garlic paste. Saute well until everything is mixed and soft. Then add your gizzards. After stirring, add 1 tsp of the following-garam masala, ground cumin, ground coriander, ground cayenne. Add 1/2 tsp of the following-turmeric, paprika and curry powder. Stir well, and cover and cook. After a while, add 1 cup coconut milk and cook thoroughly. Check for salt. If it seems too dry, then add about 1/3 cup water, and stir well. At the end, slice some fresh green chillies, add to the curry and garnish with cilantro. Enjoy.
New Orleans Dirty Rice Recipe
Serves/Makes: 6
1 can (14 oz. size) beef broth
3/4 cup rice
3 tablespoons butter
3 tablespoons flour
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne
1 pound chicken gizzards (chopped)
1 can (3 oz. size) mushrooms
In pan combine broth and rice. Bring to boiling, cover and cook according to directions.
Meanwhile in another pan, melt butter. Stir in flour. Cook and stir until golden brown. Stir in onion, celery, green peppers, garlic powder, salt and cayenne. Cook until onion is tender.
Coarsely chop chicken gizzards. Stir chopped gizzards and undrained mushrooms into onion mixture. Cover. Cook until livers are tender, 8 minutes, stirring often. Fold liver mixture into hot cooked rice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
I happen to like fried chicken gizzards.
I make an egg bath for them adding hot sauce and a touch of mustard. I have a bowl for that and a bowl of seasoned flour. I dip the gizzards in the flour, then the egg bath and then the flour again and fry them to a golden brown. The double dippings makes sure the coating stays on and you will not taste the hot sauce or mustard.
Make sure your oil is hot enough to fry by testing it, dip the end of a wooden spoon in the oil, if it bubbles around the tip then the oil is ready for that first gizzard.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Chicken Gizzard and Rice Casserole
1 lb. chicken gizzards
1 pkg. Lipton long grain and wild rice
1 can cream of mushroom soup
Salt and pepper
Grated Cheddar cheese
In medium saucepan cover gizzards with water. Bring to a boil and lower to simmer, 1-2 hours or until tender.
Prepare rice according to package directions. Put rice in oven proof casserole. Add gizzards and soup. Mix well. Season with salt and pepper. Sprinkle grated cheese on top and bake at 350 degrees for 20 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Chicken Gizzard Jambalaya
2 tbsp. butter
1 tbsp. oil
1 1/2 lbs. chicken gizzards
1 tsp. salt
1 tsp. pepper
2 c. chicken stock
2 stalks celery
2 carrots, chopped
1 onion, chopped
1 c. uncooked rice
1 tbsp. Worcestershire sauce
Heat the butter and oil in heavy saucepan. Add the gizzards and cook over medium heat until well browned. Add the salt and pepper stock and vegetables and let simmer covered for 1/2 hour.
Add rice and Worcestershire sauce and simmer, covered until the rice is tender and all stock is absorbed, about 45 minutes. Uncover and let steam for 10-15 minutes off the burner.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Chicken Gizzards
';This recipe makes very good chicken gizzards without a lot of fuss. If you like gizzards, these are tender and delicious.';
* 1 pound chicken gizzards
* 1/4 cup butter
* salt and pepper to taste
Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.
Place a few at a time in a baggie containing flour, salt, and pepper. Shake the bag well to coat the gizzards. Remove them from the flour mixture, then fry them in about 1/4'; of oil. They get real nice and crispy and are delicious. I also cook chicken livers this same way. Don't crowd the pan -- leave a little space between them or you'll end up steaming them. Keep the cooked ones in a 200 degree oven to keep them warm while you cook other batches. Enjoy !!!
My husband likes them fried. Little salt/pepper and flour. Sometimes you can make a batter using milk and egg then salt, pepper and flour. Fry in a small amount of oil.
Bread them in flour %26amp; egg, then fry in bacon grease.......Yummy!
butterfly them then stuff them with cheese and spices, broil in oven
The dirty nurse say the spicier the better.
i just put this in here so i can keep recipes
Braised Chicken Gizzards
2 onions
3 lb chicken gizzards, cleaned
2 tbsp oil
1/2 tsp black pepper
1 bay leaf
1-1/2 qt boiling water
Halve and slice the onions, and brown lightly in the oil.
Cut each gizzard into a few pieces, if they're not cut that way already.
Add the gizzards to the onions, and continue to brown lightly. If the gizzards have water added to increase their weight, as much meat does these days, this will take a while.
Add the boiling water and the pepper.
Break the bay leaf in half and throw it into the pot.
Reduce to a simmer and cook for two hours, or until the gizzards are tender. While the gizzards are simmering, check them every once in a while to make sure that they don't need additional water.
Serve with rice.
Bob's Chicken Gizzards
1 lb. fresh chicken gizzards
3 stalks coarsely chopped celery
4 oz. shredded carrots
1/2 medium onion, coarsely chopped
1 c. tomato-based barbeque sauce
2 T. yellow mustard
1/3 c. white balsamic vinegar
2 T. fresh basil, chopped
2 T. fresh parsely, chopped
2 cloves garlic, chopped
1/4 c. red wine
salt and pepper to taste
Directions
Wash and pat dry one pound of fresh chicken gizzards. Spread them out on a double thickness of aluminum foil and sprinkle with salt and pepper. Top with celery, carrots, onion, basil, parsely, and garlic.
In a medium bowl, blend barbeque sauce, vinegar, and wine. Pour onto gizzards. Wrap tightly in the foil. Refrigerate for 1 hour.
Place foil package on grill over high heat for approximately 40 minutes, turning after 20 minutes. Remove from grill. If desired, remove gizzards from foil and grill just until browned. Return to marinade mixture and serve.
Tips
This dish can be eaten straight from the foil package. If you prefer, the gizzards can be browned on the grill or in a grill basket over high coals for a few minutes after they are cooked.
BBQ Chicken Gizzards
INGREDIENTS:
1 lb. chicken gizzards
1 lb bacon
1 jar BBQ sauce
DIRECTIONS:
1. Wrap each gizzard with bacon. Secure with a toothpick. Place in shallow baking dish. Cover with BBQ sauce.
2. Bake for 30 minutes at 350 degrees. Cover again with BBQ sauce. Turn off oven and let set in oven for another 15 minutes.
Last but not least here is a picture recipe babe.... I got hiungry just looking these up for ya
http://www.grouprecipes.com/31315/fried-鈥?/a>Any good recipes for chicken gizzards?
You can try to curry them, that's what I do, and serve it with any type of rice, but I prefer Basmati. Here's what you can do for about 2lbs gizzards: Have your gizzards washed and cleaned. In a pot or saucepan, pour about 2-3 tbsp vegetable oil, and let it heat thoroughly. Add the following together-a pinch of cumin seeds, 2 cinnamon sticks, 1 bay leaf, 3 cardamom pods, 5 whole black pepper. Then immediately add some sliced onion(about 1 medium), saute then add 3 cloves crushed garlic. Add salt and black pepper. Then add 1 tspnfull ginger/garlic paste. Saute well until everything is mixed and soft. Then add your gizzards. After stirring, add 1 tsp of the following-garam masala, ground cumin, ground coriander, ground cayenne. Add 1/2 tsp of the following-turmeric, paprika and curry powder. Stir well, and cover and cook. After a while, add 1 cup coconut milk and cook thoroughly. Check for salt. If it seems too dry, then add about 1/3 cup water, and stir well. At the end, slice some fresh green chillies, add to the curry and garnish with cilantro. Enjoy.
New Orleans Dirty Rice Recipe
Serves/Makes: 6
1 can (14 oz. size) beef broth
3/4 cup rice
3 tablespoons butter
3 tablespoons flour
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne
1 pound chicken gizzards (chopped)
1 can (3 oz. size) mushrooms
In pan combine broth and rice. Bring to boiling, cover and cook according to directions.
Meanwhile in another pan, melt butter. Stir in flour. Cook and stir until golden brown. Stir in onion, celery, green peppers, garlic powder, salt and cayenne. Cook until onion is tender.
Coarsely chop chicken gizzards. Stir chopped gizzards and undrained mushrooms into onion mixture. Cover. Cook until livers are tender, 8 minutes, stirring often. Fold liver mixture into hot cooked rice.
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I happen to like fried chicken gizzards.
I make an egg bath for them adding hot sauce and a touch of mustard. I have a bowl for that and a bowl of seasoned flour. I dip the gizzards in the flour, then the egg bath and then the flour again and fry them to a golden brown. The double dippings makes sure the coating stays on and you will not taste the hot sauce or mustard.
Make sure your oil is hot enough to fry by testing it, dip the end of a wooden spoon in the oil, if it bubbles around the tip then the oil is ready for that first gizzard.
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Chicken Gizzard and Rice Casserole
1 lb. chicken gizzards
1 pkg. Lipton long grain and wild rice
1 can cream of mushroom soup
Salt and pepper
Grated Cheddar cheese
In medium saucepan cover gizzards with water. Bring to a boil and lower to simmer, 1-2 hours or until tender.
Prepare rice according to package directions. Put rice in oven proof casserole. Add gizzards and soup. Mix well. Season with salt and pepper. Sprinkle grated cheese on top and bake at 350 degrees for 20 minutes.
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Chicken Gizzard Jambalaya
2 tbsp. butter
1 tbsp. oil
1 1/2 lbs. chicken gizzards
1 tsp. salt
1 tsp. pepper
2 c. chicken stock
2 stalks celery
2 carrots, chopped
1 onion, chopped
1 c. uncooked rice
1 tbsp. Worcestershire sauce
Heat the butter and oil in heavy saucepan. Add the gizzards and cook over medium heat until well browned. Add the salt and pepper stock and vegetables and let simmer covered for 1/2 hour.
Add rice and Worcestershire sauce and simmer, covered until the rice is tender and all stock is absorbed, about 45 minutes. Uncover and let steam for 10-15 minutes off the burner.
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Chicken Gizzards
';This recipe makes very good chicken gizzards without a lot of fuss. If you like gizzards, these are tender and delicious.';
* 1 pound chicken gizzards
* 1/4 cup butter
* salt and pepper to taste
Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.
Place a few at a time in a baggie containing flour, salt, and pepper. Shake the bag well to coat the gizzards. Remove them from the flour mixture, then fry them in about 1/4'; of oil. They get real nice and crispy and are delicious. I also cook chicken livers this same way. Don't crowd the pan -- leave a little space between them or you'll end up steaming them. Keep the cooked ones in a 200 degree oven to keep them warm while you cook other batches. Enjoy !!!
My husband likes them fried. Little salt/pepper and flour. Sometimes you can make a batter using milk and egg then salt, pepper and flour. Fry in a small amount of oil.
Bread them in flour %26amp; egg, then fry in bacon grease.......Yummy!
butterfly them then stuff them with cheese and spices, broil in oven
The dirty nurse say the spicier the better.
i just put this in here so i can keep recipes
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