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Posts Tagged ‘chicken’

Best-Ever Fried Chicken

Best-Ever Fried Chicken

Ingredients
1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 egg
1/3 cup milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

Directions
In a shallow bowl, mix the first six ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.

In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until golden brown and chicken juices run clear. Drain on paper towels. Yield: 4 servings.

Recipe found here: Best-Ever Fried Chicken

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copycat popeyes

Copycat Recipe of Popeye’s Fried Chicken

Ingredients
1 frying chicken, with skin cut up
6 cups vegetable oil
2 tablespoons white pepper
1 teaspoon cayenne pepper
2⁄3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs

Directions
Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.

In a large bowl, combine flour, salt, peppers, and paprika.

Break the eggs into a separate bowl and beat until blended.

Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it’s ready.

Dip each piece of chicken into the egg, then coat generously with the flour mixture.

Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes.

Allowing the pieces to dry will provide for more even browning of the chicken.

To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

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Veal or Chicken Ragu with Mushrooms and Marsala

Veal or Chicken Ragu with Mushrooms and Marsala

Ingredients
2 tablespoons olive oil
2 tablespoons butter
3/4 pound cremini mushrooms, chopped
1 pound ground veal or chicken
Salt and pepper
A little freshly grated nutmeg, about 1/8 teaspoon
3 large shallots, finely chopped
1 rib celery, finely chopped
4 cloves garlic, finely chopped
A handful sage leaves, thinly sliced
2 tablespoons stemmed thyme
2 tablespoons tomato paste
1/2 cup Marsala
2 cups veal or chicken stock
1 cup milk
1 pound pappardelle, tagliatelle or linguine
Grated Grana Padano or Parmigiano Reggiano cheese, for tossing and topping
1/2 cup parsley, chopped
EVOO – Extra Virgin Olive Oil, for drizzling

Directions

Bring a pot of water to a boil for the pasta.

In large skillet or Dutch oven, heat oil, 2 turns of the pan, over medium-high heat. Melt butter into oil, add the mushrooms and brown well. To the browned mushrooms, add veal or chicken and crumble and brown; season with salt, pepper and a little nutmeg. Add shallots, celery, garlic, sage and thyme. Stir 3-4 minutes to soften, add tomato paste and stir a minute more. Add Marsala, stock and milk to the sauce, bring to a bubble, reduce heat and simmer 30 minutes over low heat.

Cook pasta to al dente in salted water. Add a cup of salted cooking water to the sauce, drain pasta then toss with the sauce to combine, adding in a few handfuls of cheese and parsley. Drizzle with EVOO to finish. Serve the pasta in shallow bowls and pass extra cheese at table.

Recipe found here: Veal or Chicken Ragu with Mushrooms and Marsala

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BLT Bow Tie Pasta Salad

BLT Bow Tie Pasta Salad

Ingredients
2-1/2 cups uncooked bow tie pasta
6 cups torn romaine
1-1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1-1/2 teaspoons white vinegar
1/4 teaspoon pepper

Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta.

In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately. Yield: 6 servings.

Recipe found here: BLT Bow Tie Pasta Salad

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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken

Ingredients
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)

Directions
In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.

Recipe found here: Grilled Huli Huli Chicken

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Greek Chicken Pasta

Greek Chicken Pasta

Ingredients
2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tablespoons minced fresh parsley

Directions
Cook pasta according to package directions.

Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.

Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley. Yield: 5 servings.

Recipe found here: Greek Chicken Pasta

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Italian Chicken with Peppers and Onions

Italian Chicken with Peppers and Onions

Ingredients
1 1/2 lbs. boneless, skinless chicken breasts
1 cup sliced yellow onion
1 cup sliced green bell pepper
1 pack Knorr® Roasters™ Roasting Bag & Seasoning Blend for Chicken – Garlic Parmesan & Italian Herb

Directions
Preheat oven to 350°.

Place chicken and vegetables inside bag, then sprinkle seasoning blend over chicken and vegetables. Twist bag to close tightly, then secure with blue tie about 2-inches below the opening. Turn bag gently to spread seasoning blend over chicken and vegetables. Lay bag flat in 13 x 9-inch baking dish, arrange chicken in single layer.

Bake 35 minutes. Let stand 5 minutes before opening. Carefully cut open bag and serve.

Recipe found here: Italian Chicken with Peppers and Onions

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