Category Archives: Chicken

Crispy Chicken Wings

Crispy Chicken Wings
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 lbs Chicken Wings
  • ⅓ Cup Flour
  • 1 TB Paprika
  • 1 tsp. garlic salt
  • 1 tsp. pepper
  • ¼ to ½ tsp cayenne pepper
  • 3 TB Butter
Instructions
  1. Preheat oven 425 degrees.
  2. Fresh Chicken should be patted dry with towels.
  3. Combine all ingredients, except butter, in a plastic bag and shake to mix.
  4. Add chicken and shake to coat well.
  5. Place melted butter on baking sheet.
  6. Bake for 30 minutes.

 

Teriyaki Sauce

Teriyaki Sauce
 
Author:
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 lbs chicken wings
  • ½ cup soy sauce
  • ⅓ cup water
  • ½ cup brown sugar
  • 1 TB dry mustard
  • 1 TB ground ginger
  • 3 garlic cloves, minced
  • 2 TB Flour
Instructions
  1. Mix all ingredients together with a whisk in a small sauce pan.
  2. Simmer on low until the sauce has thickened.
  3. Put over cooked chicken or beef and bake for 15 minutes.
Nutrition Information
Serving size: 6

 

Sesame Chicken

Sesame Chicken
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking soda
  • ¼ 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
  • ¼ cup cornstarch
  • ½ cup water
  • 1 quart olive oil for frying
  • 2 tablespoons toasted sesame seeds
Instructions
  1. 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.
  2. 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 ¼ cup cornstarch into ½ 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.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. 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.

Sesame Chicken
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 3 boneless chicken breasts (about 1½ pounds total)
  • For the marinade/batter:
  • 6 tablespoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon kosher salt
  • 4 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 teaspoon baking powder
  • For the sauce:
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon ginger, minced
  • 1 clove garlic, minced
  • 1 teaspoon chili paste (recommended: Sambal Oelek)
  • 2 cups low-sodium chicken broth
  • ¼ cup cornstarch
  • 2 tablespoons sherry vinegar
  • ½ cup sugar
  • 2 tablespoons soy sauce
  • Peanut oil, for deep-frying
  • Salt
  • 3 tablespoons toasted sesame seeds, for garnish
  • 2 to 3 tablespoons finely chopped scallions, for garnish
  • 5 to 6 cilantro sprigs, for garnish
Instructions
  1. Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
  2. To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
  3. In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
  4. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

 

Baked Buffalo Chicken Wings

Baked Buffalo Chicken Wings
 
Author:
Recipe type: Snacks
Cuisine: American
 
Ingredients
  • ½ cup all-purpose flour
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 10 chicken wings
  • ¼ cup butter
  • ¼ cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder
Instructions
  1. In medium bowl mix together the flour, paprika, cayenne pepper and salt.
  2. Place mixture and chicken in large zippy bag and shake well. Make sure all chicken is well coated.
  3. Place in baking dish and refrigerate for 60 to 90 minutes.
  4. Preheat oven to 400°F.
  5. Bake chicken for 40 minutes.
  6. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Make sure all ingredients are well blended
  7. Remove chicken from oven and coat with liquid mixture.
  8. Reduce heat in oven to 300°F and bake for another 20 to 30 minutes.

 

Chili Chicken

Chili Chicken
 
Author:
Recipe type: Chicken
Cuisine: American
 
Ingredients
  • 2 tablespoons honey
  • 5 tablespoons sweet chili sauce
  • 3 tablespoons soy sauce
  • 12 chicken drumsticks, skin removed
Instructions
  1. In large bowl combine honey, sweet chili sauce and soy sauce.
  2. Set aside a small dish of the marinade for basting.
  3. Place chicken drumsticks into the bowl and cover with marinade.
  4. Cover Chicken and refrigerate at least 1 hour.
  5. Preheat an outdoor grill for medium-high heat.
  6. Lightly oil the grill grate.
  7. Cook for 10 minutes per side, or until juices run clear.
  8. Baste frequently with the reserved sauce during the last 5 minutes.
  9. SECOND METHOD: Preheat to 350F and bake for 45 to 60 minutes.
  10. I put all the sauce over them at the beginning and the bake.

 

Chicken Dijon

 

Chicken Dijon
 
Author:
Recipe type: Main
Cuisine: Tex-Mex
 
Ingredients
  • 6 boneless-skinless chicken breasts
  • ⅓ cup yogurt
  • ¼ cup Dijon mustard
  • ½ cup fine bread crumbs
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat oven to 350°F
  2. In bowl mix together yogurt and mustard.
  3. Sprinkle chicken lightly with mustard mixture in a small bowl.
  4. Spread mixture on both sides of chicken.
  5. Place in baking pan.
  6. Combine bread crumbs, thyme, salt and pepper and sprinkle over chicken.
  7. Bake for 30 to 35 minutes until golden-brown and no longer pink in the center

Chicken, Rice & Broccoli Meal

 

Chicken, Rice & Broccoli Meal
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Prep time:
Cook time:
Total time:
 
Ingredients
  • 6 skinless, boneless chicken breast cut in to 2" pieces
  • ½ to ¾ teaspoon Lemon Pepper Seasoning
  • 1 (10.75 ounce) can Condensed Cream of Chicken Soup
  • 4½ cups water
  • ¼ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 2 cups uncooked instant brown rice
  • 2 cups fresh broccoli
Instructions
  1. Preheat oven to 375°F
  2. Grease 13x9 pan.
  3. Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
  4. Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
  5. Steam Broccoli for 5 minutes in boil water.

 

Afghan Chicken

This dish tenderizes, moistens, and extracts flavor from a long slow marinate in a garlic yogurt, so you wind up with a skinless grilled chicken that is as yummy as it is good for you.

We suggest you serve this with an Arab flat-bread or soft pita and fresh yogurt.

Afghan Chicken
 
Author:
 
Ingredients
  • 2 large clov garlic
  • ½ teaspoon salt
  • 2 cups plain whole-milk yogurt
  • 4 tablespoons juice and pulp of 1 large lemon
  • ½ teaspoon cracked black pepper
  • 2 large whol chicken breasts -- about 2 pounds
Instructions
  1. Mix garlic and salt into a paste.
  2. Stir in the yogurt, lemon and pepper.
  3. Skin the chicken breasts. Remove all extra fat and split into halves.
  4. Make the halves lay flat by bending backwards to separate the bones.
  5. Coat each half with the yogurt mixture.
  6. Cover the bowl tightly and place in refrigerator to marinate for at least 12 hours, no longer then 36 hours.
  7. Turn the pieces over about half-way through marinating.
  8. When you are ready to cook, remove the breasts from the marinade and wipe off most of the yogurt. Leave a thin film on each piece.
  9. Grill about 6 inches above the heat for about 6 to 8 minutes a side. ( or until completely cooked. )
  10. Serve while still hot.

Crispy Chicken from the Freezer

Always good to make things in advance and have dinner ready in the freezer so you can just thaw it out and pop it in the oven.  I always omit the Worcestershire Sauce, because I am allergic to fish and it has anchovies in it.

 

Crispy Chicken from the Freezer
 
Author:
Recipe type: Entree
Cuisine: American
 
Ingredients
  • 2½ lbs fryer chicken, cut up
  • ¾ C sour cream
  • 1 T lemon juice
  • 1 t Worcestershire sauce
  • 1 t celery salt
  • 1 t salt
  • ⅛ t pepper
  • ½ t paprika
  • 2 cloves garlic, chopped fine
  • 1 C dry bread crumbs
  • Aluminum foil
Instructions
  1. Combine sour cream and lemon juice in a small bowl.
  2. Stir in Worcestershire sauce until completely blended.
  3. Add the celery salt, salt, pepper, paprika and garlic and mix well.
  4. Place bread crumbs in a shallow bowl or on a plate.
  5. Preheat oven to 350 degrees.
  6. Spray a large baking pan with a non stick cooking spray.
  7. Dip chicken pieces into the sour cream mixture.
  8. Roll in the bread crumbs.
  9. Place in a single layer in the baking pan.
  10. Bake 50 minutes or until chicken is tender and brown.
  11. Let chicken cool before removing from pan.
  12. Once the chicken has cooled wrap each piece in aluminum foil.
  13. Freeze for up to 2 months.
  14. Reheat by preheating oven to 450 degrees.
  15. Place each piece of chicken still in the aluminum foil on a cookie sheet.
  16. Bake 35 minutes.
  17. Unwrap from aluminum foil and place back in the oven.
  18. Continue baking 10 minutes or until crisp.