Baked Chicken Recipe

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