Any good chicken recipes?

How to cook fried chicken, or any type of chicken.


Family recipes are greatly appreciated Any good chicken recipes?
This is an AMAZING one trust me! You will LOVE it !!!





Fried Chicken with Creamy Gravy


Serves 8





1/2 cup milk


1 egg, beaten


1 cup all-purpose flour


2 teaspoons garlic salt


1 teaspoon paprika


1 teaspoon ground black pepper


1/4 teaspoon poultry seasoning


1 (4 pound) whole chicken, cut into pieces


3 cups vegetable oil


1 cup chicken broth


1 cup milk





In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.


In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.


Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.


^^^^^^^^^^^^^^^^Any good chicken recipes?
Chicken Masala ( an Indian dish)


1 lb Chicken,already fried lightly


2tsp of green ginger powder (easily available in any Indian supermarket)


2tsp of red chili powder


1tsp of chop garlic


1tsp of chop ginger


Salt and pepper to taste


2-3 green chili


2tsp of coriander powder(can be replaced by fresh mint if not available)


1 cup of coconut milk


3 chop tomatoes


2 chop onions


8-10 tsp of water


Oil for cooking





Mix the salt,pepper,garlic.ginger,green ginger powder,chili powder,coriander powder with the water.





On the gas, in a pre-heated sauce pan, heat the oil for about 3 minutes. Then add the onions and the tomatoes. Stir and cook for about 8 minutes on low temperature. Then add the already mixed water. Stir occasionally and let cook for about 15 minutes, still on low gas temperature.





Then add the already fried chicken. Stir and let cook for another 15 minutes. Add the coconut milk and half cup of water. Cook for another 15 minutes until there is only one quarter of the water that is left. Finish with the green chili.






Chicken Cacciatore





Use thighs and legs





In a pan sautee in olive oil, garlic, basil, oregano, cut up onions, peppers, and potatoes. Add marinara sauce. Simmer 20 minutes on medium heat. Arrange Chicken parts in a metal pan. Pour the mix over the top, cover and cook at 350 degrees for 30 minutes. Take off the cover and cook for 15 minutes more. Serve pasta on the side.





Note: You can also add cut up sausage to the sautee pan for more flavor.
FRIED CHICKEN (LIKE KFC)





2 eggs, beaten


1 1/2 cups milk


1 cup flour


3/4 cup fine bread crumbs


1 tsp. Knorr chicken bouillon


1/2 tsp. salt


1/2 tsp. garlic powder (not salt)


1/4 tsp. onion powder (not salt)


1/2 tsp. paprika


1/3 tsp. Bell Seasoning


1 tbsp. freshly chopped parsley


2 large cloves garlic, minced


1/2 tsp. soy sauce


2 tsp. black pepper


1 tbsp. Wondra flour


1/2 tsp. Monosodium Glutamate (optional)


additional flour for separate pre-coating


5-6 cups Crisco cooking oil


1 frying chicken, cut in pieces





Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.


Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.





In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.





In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.





Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.





Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.





Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).








Pressure Fryer:





If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).


Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.








Regular Deep Frying:





Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.


TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!








CRUSTY FRIED CHICKEN





1 (2-3 lb.) frying chicken, cut up


2 tbsp. milk


1 egg


2 tbsp. chopped parsley


1/2 cup cracker meal


1/2 cup finely ground salted peanuts


Salt and pepper to taste





Dip cut up chicken in thoroughly mixed egg-milk batter, then dip each piece in combination of ground peanuts, cracker meal, salt, pepper and chopped parsley. Be sure chicken is evenly coated with the peanuts and cracker crumbs.


Fry in hot oil in heavy frying pan til each piece is golden brown and tender. Drain; serve piping hot with gravy made from pan drippings.








Gravy:





Drain fat from skillet; leaving brown pieces of peanut cracker crust in skillet. Measure 2 tbsp. flour, blend well with 2 tbsp. fat in skillet, then add all at once, 1 cup water. Stir constantly until gravy is of proper consistency. Season to taste.



INGREDIENTS


1 pound skinless, boneless chicken breast halves - cubed


1 cup sliced carrots


1 cup frozen green peas


1/2 cup sliced celery


1/3 cup butter


1/3 cup chopped onion


1/3 cup all-purpose flour


1/2 teaspoon salt


1/4 teaspoon black pepper


1/4 teaspoon celery seed


1 3/4 cups chicken broth


2/3 cup milk


2 (9 inch) unbaked pie crusts








DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C.)


In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.


In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.


Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.


Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.



Roasted Whole Chicken





1- Roaster washed inside and out, pat dry with paper towels


1- 1/2 quart buttermilk


Salt %26amp; Pepper


1- small onion


1- celery stalk


1- carrot





Place the roaster in a zip-lock bag salt and pepper, pour buttermilk over chicken, put in fridge for 2 days.


Pre heat oven to 350 take chicken out of buttermilk pour off excess buttermilk, pat dry inside and out. salt and pepper inside of chicken, chop the vegetables and put them in the cavity. Tuck wings in back, rub chicken with olive oil season with salt and pepper, place in shallow roasting pan with a rack. Roast until internal temp is 180 degrees





Serve with roasted potatoes, green beans and a tossed salad.
The key to any good fried chicken is the self rising flour. That what give it a really good puffed up coating and it seals in the flavor and juices of the chicken. Thes are a few of my favorites, enjoy!





Cajun Fried Chicken or Pork





4-5 boneless chicken breasts, boneless pork chops


1 cup of self-rising flour, unsifted


1 tsp garlic salt


1 tsp cayenne pepper


1tbs Dijon mustard


1/3 cup Tabasco


录 cup water


1 鈥?1 陆 cups oil, for frying





Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don鈥檛 do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.





Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don鈥檛 get messy.





Heat vegetable oil in large skillet on medium high heat.





Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.





Serving Suggestions:


Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.











Quick Chicken Parmesan





4 Boneless Chicken Breasts, pounded flat


1 jar Spaghetti Sauce (I use Prego mushroom and garlic)


3 oz. Mozzarella Cheese, grated


2 cups Italian Bread Crumbs


2 oz. Parmesan Cheese


1/2 tsp garlic salt


1 egg, plus 1 tbs water, slightly beaten





Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 鈥?15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.








Serving Suggestions:





I serve this with Fettuccini Alfredo and garlic bread.











Chicken and Sausage Jambalaya





5 to 6 hot links (or other hot sausages), cut into bite size pieces


4 to 5 boneless chicken breasts, cut into bite size pieces


garlic salt


pepper


1 tbs butter


1 cup chopped onion


陆 cup chopped celery


1 tsp minced garlic


2 cups white or brown minute rice


2 cups canned low sodium chicken broth





Place sausages in large deep pot with water to a depth of about 1 inch. Cook over medium-high heat until water boils away, about 10 minutes. Continue cooking the sausages until lightly brown. Remove sausages with slotted spoon and set aside.





Salt and pepper chicken pieces. Add butter to pan and cook over medium heat until browned, about 5 minutes. Remove chicken and set aside.





Add onion and celery to pot and saut茅 them until they are soft, about 5 minutes. Add the garlic and chicken broth, bring to a boil. Add rice, reduce heat to low and cover. Simmer for about 10-15 minutes. Add reserved sausage and chicken, stir. Makes 4-5 servings.











Don Joses鈥檚 Beef, Shrimp, or Chicken Fajitas





Marinade:


1 clove garlic, minced


2 tbs corn oil


1 tbs lemon or lime juice


1 tbs Worcestershire sauce


dash of salt and pepper





4-5 boneless chicken breasts, cut in strips, 2 lbs beef sirloin cut in strips or 1 陆 lbs of


shrimp, shelled and de-veined


1 tbs corn oil 1 large onion, sliced


1 green bell pepper, thinly sliced


1 red or yellow bell pepper, thinly sliced


12 small flour tortillas, heated





Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and saut茅 until brown. Add onion and bell pepper and saut茅 until cooked but slightly crisp. Serve on tortillas. Garnish with sour cream and shredded Cheddar or Jack cheese.



Restaurant-Style Buffalo Chicken Wings





INGREDIENTS


oil for deep frying


1/4 cup butter


1/4 cup hot sauce


1 dash ground black pepper


1 dash garlic powder


1/2 cup all-purpose flour


1/4 teaspoon paprika


1/4 teaspoon cayenne pepper


1/4 teaspoon salt


10 chicken wings


Add to Recipe Box


My folders:








Add to Shopping List


Add a Personal Note








DIRECTIONS


Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.


In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.


Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.








THEY ARE THE BEST
i have a few chicken recipes we love........





CHICKEN BREAST STUFFED WITH SPINACH


INGREDIENTS.............


4 skinless, boneless chicken breasts


1/2 cup mayonnaise


1/2 cup crumbled feta cheese


2 cloves garlic, chopped


1 (10 ounce) package frozen chopped spinach, thawed and drained


4 slices bacon


DIRECTIONS


In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.


Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.


Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.





CAJUN CHICKEN


INGREDIENTS................


2 cups vegetable oil


2 tablespoons Cajun seasoning


2 tablespoons dried Italian-style seasoning


2 tablespoons lemon pepper


garlic powder to taste


10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness


DIRECTIONS


In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.


Preheat the grill for high heat.


Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.





CHICKEN SPAGHETTI


INGREDIENTS............


1 (12 ounce) package angel hair pasta


1 (10 ounce) can diced tomatoes with green chile peppers


1 (10.75 ounce) can condensed cream of chicken soup


3/4 (8 ounce) package processed cheese, cubed


2 cups chopped cooked chicken breast


1/2 (4 ounce) jar sliced mushrooms, drained


salt and pepper to taste


DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.


To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.





CHICKEN CORDON BLEU


INGREDIENTS............


6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream


DIRECTIONS


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.


Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.





ROASTED CHICKEN


INGREDIENTS...........


2 tablespoons butter


1 (4 pound) whole chicken


salt and pepper to taste


1 teaspoon dried thyme


2 carrots, cut in chunks


paprika to taste


8 slices bacon


2 cups beef broth


DIRECTIONS


Preheat the oven to 450 degrees F (220 degrees C).


Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.


Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.


Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.





CHICKEN A LA KING


1 (4.5 ounce) can mushrooms, drained, liquid reserved


1 green bell pepper, chopped


1/2 cup butter


1/2 cup all-purpose flour


1 teaspoon salt


1/4 teaspoon ground black pepper


1 1/2 teaspoons chicken bouillon powder


1 1/2 cups milk


1 1/4 cups hot water


4 cooked, boneless chicken breast halves, chopped


4 ounces chopped pimento


DIRECTIONS


Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.


Blend in flour, salt, and pepper. Cook
man the best recipe for chicken i have is make like a cajun chicken past OH MY GOSH YUM lol





first of all some spaghetti noodles cooking, make sure they are in a larger pot, next start pan frying your chicken when it is almost done cut it up and put cajun seasoning on it then throw in some diced onions and diced tomatoes in with the chicken. next hopefully your noodles are done and drain the water off of them, and get some creole seasoning and a little bit of butter and stir it in with the noodles, and then throw all o the chicken in the pasta pot, with a some parmesan cheese and you got the best pasta ever.





i really dont use measuring spoons and cups but to help you out with the cajun and creole seasoning the cajun should lightly cover the outside of the chicken, or more if you like it spicy. and the creole should be enough to make the noodles a lite brown color, once again depending on how much you like creole salt you can use more.





Hope you enjoy
mmmnnn my thai grandmother made the best chicken curry








www.bloggang.com/viewdiary.php?id=patt鈥?-


recipes.epicurean.com/combo_results.js鈥?br>




http://www.youtube.com/watch?v=2IVDWU-GH鈥?/a>





www.herbterr.com/page/THchickenS.html





learners.in.th/blog/raiinz/82150



My 3 daughters love this recipe. And it really simple!!!





4 boneless skinless chicken breasts


8oz sour cream


1can each cream of chicken and cream of mushroom soups


1cup shredded cheddar cheese


1 can Pillsbury crescent rolls





Mix soups and sour cream together in bowl


Lightly grease casserole dish


Place soup and sour cream mixture on top


Roll chicken strips into crescent rolls


Place them on top of mixture


Top them with cheddar cheese





Bake in 350 degree oven for about 25 minutes or until crescents are brown





I also love them


Enjoy
Attached is a link to not only a site for good chicken recipes, but good healthy chicken recipes. I hope you find something on it that you like...