" Fried Chicken "
By Barbara
1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
Self-rising flour
Vegetable oil
Sprinkle chicken with salt and pepper. Place chicken
in a shallow dish or zip-top plastic bag, and add
buttermilk. Cover or seal, and chill at least 2 hours.
Remove chicken from buttermilk, discarding buttermilk.
Dredge chicken in flour.
Pour oil to a depth of 1 1/2 inches in a deep skillet
or Dutch oven; heat to 360°. Add chicken, a few
pieces at a time; cover and cook 6 minutes. Uncover
chicken, and cook 9 minutes. Turn chicken;
cover and cook 6 minutes. Uncover and cook 5 to 9 minutes,
turning chicken the last 3 minutes for even
browning, if necessary. Drain on paper towels.
" Easy Oven Baked Chicken "
By Cathy K
Olive Oil, for baking sheet (I use Pam Spray with alitte Olive Oil)
8 slices white bread (I dry my bread day before, to get it stale)
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper (Use less salt if using Oceanic Sea Salt)
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs,
and wings), rinsed and patted dry
Preheat oven to 400 degrees. Generously rub a baking
sheet with oil. In a food processor, pulse bread
until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper
sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In
a separate bowl, mix breadcrumbs, Parmesan,
thyme, and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning
to coat evenly. Working with one piece at a time,
remove chicken from liquid, letting excess
drip back into bowl; dredge in the breadcrumb
mixture, turning to coat evenly. Place coated
chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.
Goes well with potato salad and cole slaw
Preparation time takes about 10 minutes and Total
minutes takes 50 to 60 minutes
" Foil-Pack Taco Chicken "
By Barbara
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELLŪ HOME ORIGINALSŪ Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup TACO BELLŪ HOME ORIGINALSŪ Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Make It
HEAT oven to 400°F. Sprinkle chicken with seasoning
mix. Place 1/2 cup potatoes on center of each of
four large sheets of heavy-duty foil; top with
chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends
to seal each packet, leaving room for heat
circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked
through (165°F). Cool 5 min. Cut slits in foil to release
steam before opening. Top with sour cream.
" Poppy Seed Chicken Casserole "
By Carolyn
3-4 large boneless/skinless chicken breasts
1 can cream of chicken soup
1 8 oz container sour cream
1 bottle of poppy seed
1 stick Ritz crackers
1/2 stick butter
1/4 tsp salt
1/4 tsp pepper
1. Boil chicken for about 45 mins - 1 hr, done. Drain and chop.
2. In a bowl, combine cream of chicken soup, sour cream, chopped chicken, salt, and pepper.
3. Smooth out into casserole dish.
4. Crumble Ritz crackers on top.
5. Melt butter and drizzle on top of crackers.
6. Sprinkle top with poppy seeds.
7. Cook at 350 degrees for approx. 20 - 30 mins or until crackers start to brown.
" Garlic-Roasted Chicken Breasts "
By Heather
4 heads garlic
8 sprigs fresh oregano
2 whole (3 1/2-pound) roasted chicken breasts, rinsed and patted dry
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Preheat oven to 400 degrees. Slice the tops from
garlic heads, reserving the bottoms; arrange
the tops, cut sides down, in the center of an 11-
by-17-inch roasting pan. Place 1 sprig of the
oregano over each garlic top, and arrange the
chicken breasts over the garlic.
Place the reserved garlic bottoms, cut sides up,
next to the chicken in the pan. Drizzle the
chicken and garlic bottoms with the olive oil.
Season the chicken with salt and pepper; place
the remaining 4 sprigs of oregano on top.
Roast the chicken for 30 minutes; turn the garlic
bottoms cut sides down, and rotate the pan.
Continue roasting the chicken until the skin is
browned, the juices run clear, and an instant-
read thermometer inserted into the thickest part
of the meat registers 165 degrees, about 30
minutes more.
Pour the pan juices into a measuring cup; skim
the fat from the top. Serve the juices with chicken
and roasted garlic.
" Chicken & Dumplings "
By CathyK
1 cup all purpose flour
2 broiler-fryer chickens (2 1/2 to 3 pounds each), cut up
2 Tablespoons Cooking Oil
3 Celery Ribs, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
1/4 cup chopped fresh parsley
2 teaspoons salt ( I use less)
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon pepper ( I use less)
8 to 12 cups water
Dumplings:
2 cups all purpose flour
2 teaspoon baking powder
2 egg, beaten
Gravy:
1/4 cup all purpose flour
1/2 water
Place flour in a bowl or bag; add the chicken
pieces and dredge or shake to coat. In a large
skillet, brown chicken in oil; drain. Place in an
8-qt dutch oven. Add celery, carrots, parsley,
and seasonings. Add enough water to cover
chicken; bring to boil. Reduce heat; cover and
simmer until chicken is almost tender, about 45 to 50 minutes.
Dumplings:
Remove 1 cup of broth to use for dumplings; cool,
than add flour, baking powder, & eggs. Mix well to
form a stiff batter; drop by teaspoonfuls into
simmering broth. Cover and simmer for 15-20
minutes.Remove Chicken and dumplings to a serving dish and keep warm.
Gravy:
Remove 4 cups of broth and vegetables to a large
saucepan; bring to boil. Combine flour and water
in a jar and shake well. Stir into veggie
mixture. Cook over medium high heat, stirring
constantly, until thickened and bubbly. Pour
over chicken and dumplings. Serve immediately.
" Chicken and Rice Casserole "
By Jo
2 tablespoon butter or vegetable oil
1 medium onion, peeled and diced
3 cup diced cooked chicken
2 14 1/2 ounce cans green beans, drained and rinsed
1 8 ounce can water chestnuts, drained and chopped
1 4 ounce jar pimentos
1 10 3/4 ounce can condensed cream of celery soup
1 cup mayonnaise
1 6 ounce box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt
Preheat oven to 350
Heat butter or oil in a small skillet over medium
heat. Add onion and saute until translucent, about
5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix
together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake
for 20 to 25 minutes or until bubbly. Let stand
for a few minutes before serving.
" Lemon Pepper Chicken Tenders "
By Carolyn
1 1/2 pounds chicken breast tenders, 20 pieces
20 (6-inch) bamboo party skewers
2 lemons, juiced and zested
1/4 cup extra-virgin olive oil, eyeball it
Coarse black pepper
Coarse salt
Heat the grill over medium high heat. Skewer chicken.
In a shallow dish, combine lemon zest and juice
with extra-virgin olive oil. Reserve 1/4 of the marinade.
Coat chicken tenders in marinade and season
enerously on both sides with coarse black pepper.
Season chicken tenders lightly with salt. Cook
tenders in 2 or 3 batches, a single layer,
in a very hot grill.
Chicken tenders will cook 3 minutes on each side.
Transfer to a serving
platter and brush with the reserved marinade.
Yield: 20 pieces, 8 to 10 appetizers
" BBQ Chicken Recipe "
Plan to start this dish the night before, to allow the chicken to marinate.
By Carolyn
1 (3 1/2 - 4 lb.) frying chicken, cut up
juice of 1 lemon
1/2 C. tomato ketchup
1/2 C. Chardonnay or other dry white wine
1/4 C. Heinz 57 sauce
1/4 C. A.1. brand steak sauce
1/4 C. red wine vinegar
1/4 C. pancake syrup
1 T. olive oil
1/2 t. salt
1/2 t. pepper
dash cayenne
Place chicken pieces in a large bowl, cover with
cold water and add lemon juice.
Wash pieces in this acidulated water and pat them dry.
In a lidded bowl or plastic container large enough
to hold all the chicken, Combine
ketchup, wine, Heinz 57 sauce, A.1. sauce,
vinegar, syrup, olive oil, salt, pepper and
cayenne. Add chicken and toss to coat.
Cover and marinate in refrigerator overnight.
Preheat oven to 375°F. Place chicken and marinade
in a baking dish, and bake
about 35 minutes until done.
Makes 4 servings.
" Chicken and Broccoli Casserole "
By Carolyn
2 cup medium egg noodles
1 package frozen broccoli
2 Tbsp butter or margarine
2 Tbsp flour
1 tsp salt
1/4 tsp prepared mustard
1/4 tsp black pepper
2 cups milk
1 cup grated sharp cheddar
2 cups chopped cooked chicken
1/4 cup slivered almonds, buttered
Paprika
Cook noodles and broccoli as directed on packages
(separately), drain.
Melt butter in saucepan and blend in flour, salt,
mustard, pepper and milk. Cook, stirring constantly,
until thickened. Remove from heat and add cheese,
stirring until melted.
Arrange noodles, broccoli and chicken in a casserole
dish and pour cheese sauce over all.
Sprinkle buttered almonds on top and sprinkle with paprika.
Bake at 350 for 25 minutes or until bubbling hot.
SERVES 6
Ready in: 40 minutes
" Honey Glazed Chicken "
Servings 4 to 6
By CathyK
1/2 cup all purpose flour
1 teasppon salt
1/2 teaspoon cayenne peeper
1 fryer chicken, (about 3 pounds), cutup
1/2 cup butter, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 Tablespoon soy sauce
1 1/2 teapoons curry powder
In a bowl or bag, combine flour, salt, & cayenne
pepper. Add chicken pieces and coat chicken.
Pour 4 tablespoons butter into a 13 inch x 9 inch
x 2 inch baking pan; place chicken in pan,
turning pieces to coat. Bake, uncovered, at 350
degrees F for 30 minutes. Combine brown sugar,
honey, lemon juice, soy sauce, curry powder and
add remaining butter; pour over chicken bake 45
minutes more or until chicken is tender, basting
several times with pan dirppings.
