Crunchy baked chicken recipe with a sour cream and
corn chip coating.
INGREDIENTS:
1/4 cup butter
3 to 3 1/2 pounds chicken pieces
salt and pepper
1 cup sour cream
1/2 teaspoon chili powder
1 tablespoon finely chopped green onion
1 cup crushed corn chops
PREPARATION:
Preheat oven to 375°. Put butter in a large shallow baking pan and put in oven until
melted. Sprinkle chicken with salt and pepper. Combine the sour cream, chili powder,
and green onions. Coat chicken pieces in the sour cream mixture; spreading with a
spatula to coat evenly.
Dip coated chicken pieces into the crushed corn chips. Arrange chicken pieces in the
melted butter in pan. Bake for about 1 hour, or until chicken is tender and juices run
clear.
Serves 4.
Seasoned Baked Chicken
INGREDIENTS:
1/2 cup lemon juice
1 cup Italian salad dressing
2 to 3 pounds chicken pieces
1 1/2 cups corn flake crumbs
1 1/2 teaspoons salt
1/2 cup melted butter
PREPARATION:
Mix lemon juice and salad dressing. Place chicken in a heavy duty food storage bag;
add dressing mixture. Seal and chill for 3 to 5 hours, turning bag occasionally to
marinate all pieces. Heat oven to 350°.
Mix corn flake crumbs with salt; coat chicken pieces with crumb mixture. Cover a
jelly roll pan with foil then place chicken pieces in the pan. Pour melted butter over
chicken. Bake at 350° for 1 hour and 15 minutes, or until chicken is tender and juices
run clear.
Serves 6 to 8.
Mexican Chicken
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Mexican Chicken Recipe is made in the skillet, with chicken, garlic, tomato sauce,
chili powder, green pepper, and hot cooked rice.
INGREDIENTS:
2 1/2 to 3 1/2 pounds chicken pieces
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 medium clove garlic
1 can (8 ounces) tomato sauce
3/4 cup chicken broth
1 tablespoon vinegar
1/4 teaspoon chili powder
dash salt
1/2 cup sliced stuffed green olives
1/4 cup golden raisins, optional
1 green bell pepper, cut in strips
PREPARATION:
Heat butter and oil in a heavy skillet over medium heat; brown chicken. Remove
chicken from skillet. Add onion and garlic; cook until lightly browned. Add tomato
sauce, chicken broth, vinegar, chili powder, salt, olives, and raisins, if using.
Return chicken to the skillet. Cover and simmer for 30 minutes. Add green pepper;
cover and cook 10 minutes longer. Serve Mexican chicken with hot cooked rice.
Mexican Chicken Recipe serves 4 to 6.
Easy Oven Fried Chicken Drumsticks
These drumsticks are baked with a coating of Dijon mustard, mayonnaise, and
crunchy corn flake crumbs. A delicious combination!
INGREDIENTS:
8 chicken drumsticks
salt and pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1/2 to 3/4 cup corn flake crumbs
4 tablespoons butter
PREPARATION:
Heat oven to 375°.
Wash chicken and pat dry. Sprinkle all over with salt and pepper. Combine the
mayonnaise and mustard. Coat thicken well with the mayonnaise and mustard
mixture. Dip into corn flake crumbs, turning, until well crusted.
Place in a lightly greased baking dish and drizzle about 1 1/2 teaspoons of butter over
each drumstick.
Bake for 40 to 45 minutes, until drumsticks are done.
Serves 4 to 6.
Chicken Cordon Bleu Casserole
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Scroll down to see more chicken casserole recipes.
INGREDIENTS:
2 pounds skinless chicken breasts, cut into chunks
Bread Crumbs
1 egg
1/2 cup milk
8 oz Swiss cheese, cubed
8 oz ham, diced
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
PREPARATION:
Whisk together the egg and 1/2 cup milk. Dip chunks of chicken in egg mixture, then
into bread crumbs, coating well. Brown in a little oil until golden.
Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham.
Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake
about 30 minutes at 350° or until tender and bubbly.
Chicken Casserole Recipe
Chicken casserole is made with a whole chicken, onion, carrots, celery, rice, and
almonds, along with other ingredients.
INGREDIENTS:
1 whole stewing chicken, about 5 pounds
3 1/2 cups water
1 medium onion, sliced
1 carrot, cut in 4 slices
1/2 cup celery with tops
2 teaspoons salt
1 bay leaf
6 cups cooked rice
6 tablespoons chicken fat or part butter
6 tablespoons flour
1 cup half-and-half
2 cans (4 ounces each) sliced mushrooms
4 ounces chopped pimiento
1 cup toasted slivered almonds
1 cup soft buttered bread crumbs
PREPARATION:
In a large kettle or Dutch oven, combine chicken, water, onion, carrot, celery, salt,
and bay leaf. Cover and simmer for 1 1/2 hours, or until tender.
Cool chicken in the stock; remove from stock. Remove skin and take meat from
bones; cut into bite-size pieces and place in a medium bowl.
Pour about 1/2 cup of stock over the chicken; cover and refrigerate.
Strain remaining stock into a bowl; chill. Skim fat off the strained chilled stock; save
for the sauce.
Heat 1 cup of stock; pour over cooked rice in a bowl; let stand while making sauce.
Melt chicken fat or part chicken fat and part butter in a saucepan over medium low
heat. Blend in flour until smooth and bubbly. Stir in 2 cups of strained stock. Cook
sauce over low heat, stirring constantly, until sauce thickens; let boil 1 minute.
Gradually stir cream; remove from heat. Stir in mushrooms with mushroom liquid,
pimiento, and almonds. In a buttered 12 cup casserole dish, alternate layers of chicken
with sauce and the rice-broth mixture. Sprinkle buttered bread crumbs over top. Bake
at 350° for 45 to 55 minutes, or until sauce is bubbly and crumbs are nicely browned.
Crispy Creole Chicken
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
This recipe for crispy creole chicken is chicken pieces coated with salad dressing and
marinated.
INGREDIENTS:
1/2 cup bread crumbs, finely crushed
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 1/2 tablespoons Creole seasoning
4 to 6 boneless skinless chicken breast halves
1/4 cup Italian salad dressing, reduced fat
PREPARATION:
In a large plastic storage bag, mix chicken pieces with salad dressing. Marinate for
about 1 hour, refrigerated. Combine bread crumbs, parsley, garlic, and Creole
seasoning.
Preheat oven to 325 degrees.
Dredge marinated chicken breasts in the crumb mixture.
Place chicken breasts in a 13- X 9- X 2-inch baking dish sprayed with vegetable
cooking spray. Bake for 50 minutes or until chicken is tender and juices run clear.
Serve with rice or mashed potatoes and a green vegetable.
Serves 4.
Sweet and Sour Chicken
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Scroll down to see more sweet and sour chicken recipes.
INGREDIENTS:
2 1/2 to 3 1/2 pounds chicken parts
soy sauce
water
1/4 cup chopped onion
1 cup sliced mushrooms
1 can (8 ounces) pineapple chunks, drained, juice reserved
1 bell pepper, sliced
1 jar (12 to 16 ounces) sweet and sour sauce, 1 1/2 to 2 cups
hot cooked rice
PREPARATION:
Place the chicken pieces in a large shallow baking dish. Sprinkle generously with soy
sauce. Add water to baking dish to about 1/4-inch depth. Top chicken with chopped
onions, mushrooms, pineapple, reserved pineapple juice, and bell pepper.
Pour sweet and sour sauce over the chicken, using a little water to rinse sauce jar; add
to dish. Bake at 400° for 50 to 60 minutes, or until chicken is tender and juices run
clear. Serves 4 to 6.
Mughlai Chicken Curry
Serves: 4
Cooking time (approx.): 28 minutes
Style: North Indian (Mughlai) Non-Vegetarian
To be ground
8 medium sized pieces (about 800 grams) ½ teaspoon(s) turmeric powder
of chicken 2 tablespoon(s) cashewnut bits soaked in
2 tablespoon(s) yoghurt some water
2 tablespoons clarified butter (ghee) / 4 whole dry red chillies roasted
butter / oil 1 tablespoon(s) each of poppy and cumin
4 medium onions finely chopped seeds roasted
1 teaspoon(s) hot spice mix (garam ½ teaspoon(s) nutmeg grated
masala) powder 1 teaspoon(s) blade of mace
2 bay leaves 1 teaspoon(s) each of red chilli powder and
salt to taste black peppercorns
finely chopped fresh coriander leaves to 1" piece cinnamon broken
garnish 2 cloves
2 green cardamom(s) pounded
1. Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/
butter / oil till they are well browned. Let it cool and grind it along with the
ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it
onto the chicken pieces and marinate for a few hours in the refrigerator.
2. Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot.
Add the bay leaves and fry for a few seconds. Add the remaining chopped
onions and saute on medium level for about 3 minute(s) or till the onions are
light brown in color.
3. Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on
low level for about 25 minutes or till the chicken is fully cooked.
Garnish with finely chopped fresh coriander leaves.
TIP:
The cashewnut pieces can be replaced by the same measure of chickpea flour
to thicken the gravy.
Well known chicken outlet
CHICKEN RECIPE
USA
Prep: 15 min; Cook: 30 min - Medium Difficulty
Serves 4
If you are expert at frying, skip to the ingredients.
For this fried chicken recipe, you can use lard, crisco (shortening), or
one of the vegetable oils. You can also add butter, if you choose,
skimming off any foam that rises to the top while heating the oil. You
can toss in chunks of ham or bacon to add flavor. Crucial are the skillet
or pan, and the temperature of the oil. On my first try the oil was too
hot; the result was burned, undercooked chicken. Oil that is not hot
enough will not deliver crisp chicken.
Ideal frying temperature is about 365 degrees F (185 C) - ascertained
with a frying thermometer or by dropping a 2" square of bread in the
hot oil - it should turn golden brown in about 60 seconds.
When you have the right temperature, add the pieces slowly, one by
one, and do not crowd them. Be patient and do two or more batches, if
you must.
INGREDIENTS:
1 good chicken (Kosher or 'natural' chickens are usually best),
cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and
thighs), trimmed of excess fat.
1 tablespoon curry powder
1/2 teaspoon ground allspice
OR
fines herbes mix:
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above, plus whatever else you fancy)
PLUS
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard,
lard and butter combined or vegetable: Crisco shortening, corn,
canola, peanut. Canola or corn oil imparts the least flavor, lard
the most. Crisco shortening seems to result in the 'crispest'
chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for
handling chicken pieces, frying thermometer (ideally).
IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons
water. When thoroughly combined, blend in flour, using your hands. Keep mixing
until most of the flour is blended with other ingredients and chicken is coated (add
more water or flour if mixture is too thin or too dry; it should be dry but not powdery
and not too wet - it has to adhere to the chicken).
ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat
to medium. If you are using butter, skim any foam as it rises to the surface.
WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken
pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle
but not smoke) and cook for 7 minutes.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7
minutes.
TURN chicken again and cook for about 5 minutes more, turning as necessary to
ensure that both sides are golden brown.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for
additional absorption). Serve chicken immediately, or cold.
____________________________________________________________________
SIMPLE SOUTHERN FRIED CHICKEN
1 frying chicken, skin removed if you
want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil
1. Season chicken with all seasonings.
2. Roll chicken in flour until covered. Shake off
excess flour. Sprinkle additional seasoning.
3. Simply fry chicken in frying pan until golden
brown. I like it crispy so I cook it a little longer
than most.
You can start out with the oil very hot and then
reduce it later. This seals in the moisture and
flavor, then cooks it.
ANOTHER RECIPE
Ingredients
1 (3 pound) fryer (see Wikipedia on the difference between broilers,
fryers, and roasting birds), cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a
teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola
oil, or peanut oil
Method
1 Soak chicken overnight (at least 8 hours and up to two days) in
buttermilk with onions, herbs, paprika, and cayenne pepper.
(Regarding the use of buttermilk, my mother has had good results
from soaking chicken in plain yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large
paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile,
heat 2 cups oil in a large, heavy-bottomed skillet (cast iron,
stainless steel, or anodized aluminum - something that can take the
heat) until a pinch of flour starts to sizzle when dropped in the hot
oil (About 350°F).
3 Place chicken pieces in bag with flour and shake until thoroughly
coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes,
until golden brown, and then use tongs to turn the pieces over and
fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so
high as it burns the chicken. To do this on our electric stove we
have to alternate the settings between high to medium high several
times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a
cookie sheet or broiling pan for the excess oil to drain. Add more
salt and pepper to taste.
Serves 4.
Apricot Chicken Casserole recipe
6-8 chicken pieces (drumsticks or thighs)
1 envelope dry onion soup mix
1 small can apricot nectar
2-3 carrots, chopped
2-4 medium potatoes, sliced
Mushrooms, sliced
Garlic powder
Sprinkle onion soup mix over chicken pieces. Add vegetables and mushrooms. Pour
apricot nectar over all, and sprinkle garlic powder over everything. Add small amount
of water to casserole and bake at 350 degrees F until done, about 1 to 1 1/2 hours.
Baked Chicken and Dumplings recipe
From Millie's kitchen
Vegetable cooking spray
1/2 cup milk
2 tablespoons vegetable oil
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
6 boneless skinless chicken breast halves, uncooked
1 medium onion, finely chopped
2 stalks celery, coarsely chopped
1 (10 ounce) package frozen sliced carrots
1/2 teaspoon dried sage, crushed
1/4 teaspoon ground pepper
2 (13 3/4 ounce) cans chicken broth
Preheat oven to 325 degrees F. Coat a 2 1/2-quart casserole with cooking spray.
In a medium bowl, combine milk and oil. Gradually stir in flour, baking powder, and
salt. Mix well into a dough consistency and set aside.
Place chicken breasts in bottom of casserole. Cover chicken with onion, celery, and
carrots. Evenly sprinkle sage and pepper over vegetables; pour broth over dish.
Using the dough mixture, form 2-inch balls and drop into casserole. Cover tightly and
bake for 1 1/2 hours
Chicken and Stuffing Casserole recipe
4-5 boneless, skinless chicken breasts, boiled
1 can Golden mushroom soup
1 stick (1/2 cup) butter
1 can cream of chicken soup
1 can evaporated milk
1 package cubed Pepperidge Farm dressing
1 cup chicken broth
Cut chicken into chunks. Place chicken in casserole dish. Mix soups and milk. Pour
over chicken. Mix dressing, butter and broth. Pour over top. Bake at 350 degrees F for
30-40 minutes. Sprinkle with a little Parmesan cheese before serving, if desired.
Crunchy Chicken Casserole recipe
Source: Daisy King
5 whole chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise
2 eggs, hard boiled and chopped
1 (8 ounce) can water chestnuts , drained
1 cup Pepperidge Farm Herb dressing
1/4 cup butter, sliced
Cook chicken breasts and cut up.
Preheat oven to 350 degrees F.
Mix soup and mayonnaise. Add all other ingredients except herb dressing and butter.
Place in a casserole dish. Top with dressing and butter slices. Bake for 30 minutes.
Yield: 6-8 servings