Help with My Chicken!?!
Need some help, really!. I have some chicken breasts; tenders!.
Does anyone have any ideas besides cream of this or cream of that or any type of Asian dish!.
also I have taters and rice!.
Thanks in advance!!Www@FoodAQ@Com
Does anyone have any ideas besides cream of this or cream of that or any type of Asian dish!.
also I have taters and rice!.
Thanks in advance!!Www@FoodAQ@Com
Answers:
2-IN-1 SALSA CHICKEN AND SOUP
This recipe will prepare two separate meals; Chicken Soup and Salsa Chicken Breasts with Rice!. The soup is even better the second day!.
Pour 1 tablespoon of olive oil into the bottom of a 5-7 quart Dutch oven or soup pot!. Add 1 large whole onion, cut into 1/4 inch thick slices, 2 bay leaves, a sprig of fresh thyme and some freshly grated black pepper!. Saute over high heat for 3-4 minutes, then push the onion mixture over to the outer sides of the pan and press the chicken against the bottom so that it makes direct contact and will be able to brown slightly!. (Do not turn chicken over)!. Add 2-3 cloves peeled, minced garlic!.
When a nice golden color is achieved (the onions have browned slightly and the lower part of the chicken is taking on color), add enough low sodium chicken broth or water to cover the chicken so that the breast remains uncovered!. (Do not cover the breast, so that it will steam rather than boil)!. Sprinkle with salt, pepper, and garlic powder, if desired!.
Add 1/2 cup chopped celery and 2 carrots (cut into 2 inch chunks) to the broth!. Bring the water to a near boil and reduce to a simmer!. Cover and allow to cook over very low heat until the chicken breast is tender when pierced with a fork (about 40 minutes, depending upon the size of the chicken)!.
Remove pan from heat!. Using a sharp knife, slice along the center breastbone and remove the chicken breasts, keeping each side intact as an entire breast!. Serve over rice which has been steamed according to package directions!.
Top with a sauce prepared from 3 tablespoons mild or medium salsa (as desired), combined with 1/4 teaspoon hot pepper sauce and 1/2 teaspoon taco seasoning (optional)!. Top steaming hot rice with 1 tablespoon butter and place chicken over top of rice!. Serve!. (Note: the steamed chicken breast can alternatively be saved for other dishes such as chicken enchiladas or chicken salad; the white meat is best removed from the soup and put to other uses since it doesn't hold up well to the long cooking times required for a flavorful broth!. If desired, you can simply add it back to the soup just before serving)!.
Return Dutch oven to heat; add enough water or broth to cover remaining chicken entirely!. Bring to a boil and reduce heat!. Simmer, uncovered, adding 2-3 chopped or sliced carrots, 2 stalks sliced celery, 1 sliced onion, and 1 minced shallot (optional)!. Cook over low heat until the vegetables are tender and the soup has reduced in volume by half, about 1 1/2 hours!. Remove chicken and strain broth, returning cooked vegetables and small bits of chicken!. Refrigerate overnight!. The next day, skim fat from the top and discard!.
Bring soup to a boil; taste for seasoning, adding salt, pepper, garlic and onion powder, as required!. Serve with noodles, pasta, rice, dumplings, escarole or kale, cubed ham or prosciutto or white beans (or all of the above)!. Sprinkle with Parmesan cheese, if desired!.
Variations: Add chopped green onions, fresh minced ginger and a chopped green apple for an Asian flair!. For extra color in the broth, simmer a washed, unpeeled yellow onion throughout the cooking!. Remove before serving!.
This soup is light enough for hot Summer days or hearty enough for the coldest day in January, depending on how it is put together!.
_---------_-------------_-------
This is Yummy!.Www@FoodAQ@Com
This recipe will prepare two separate meals; Chicken Soup and Salsa Chicken Breasts with Rice!. The soup is even better the second day!.
Pour 1 tablespoon of olive oil into the bottom of a 5-7 quart Dutch oven or soup pot!. Add 1 large whole onion, cut into 1/4 inch thick slices, 2 bay leaves, a sprig of fresh thyme and some freshly grated black pepper!. Saute over high heat for 3-4 minutes, then push the onion mixture over to the outer sides of the pan and press the chicken against the bottom so that it makes direct contact and will be able to brown slightly!. (Do not turn chicken over)!. Add 2-3 cloves peeled, minced garlic!.
When a nice golden color is achieved (the onions have browned slightly and the lower part of the chicken is taking on color), add enough low sodium chicken broth or water to cover the chicken so that the breast remains uncovered!. (Do not cover the breast, so that it will steam rather than boil)!. Sprinkle with salt, pepper, and garlic powder, if desired!.
Add 1/2 cup chopped celery and 2 carrots (cut into 2 inch chunks) to the broth!. Bring the water to a near boil and reduce to a simmer!. Cover and allow to cook over very low heat until the chicken breast is tender when pierced with a fork (about 40 minutes, depending upon the size of the chicken)!.
Remove pan from heat!. Using a sharp knife, slice along the center breastbone and remove the chicken breasts, keeping each side intact as an entire breast!. Serve over rice which has been steamed according to package directions!.
Top with a sauce prepared from 3 tablespoons mild or medium salsa (as desired), combined with 1/4 teaspoon hot pepper sauce and 1/2 teaspoon taco seasoning (optional)!. Top steaming hot rice with 1 tablespoon butter and place chicken over top of rice!. Serve!. (Note: the steamed chicken breast can alternatively be saved for other dishes such as chicken enchiladas or chicken salad; the white meat is best removed from the soup and put to other uses since it doesn't hold up well to the long cooking times required for a flavorful broth!. If desired, you can simply add it back to the soup just before serving)!.
Return Dutch oven to heat; add enough water or broth to cover remaining chicken entirely!. Bring to a boil and reduce heat!. Simmer, uncovered, adding 2-3 chopped or sliced carrots, 2 stalks sliced celery, 1 sliced onion, and 1 minced shallot (optional)!. Cook over low heat until the vegetables are tender and the soup has reduced in volume by half, about 1 1/2 hours!. Remove chicken and strain broth, returning cooked vegetables and small bits of chicken!. Refrigerate overnight!. The next day, skim fat from the top and discard!.
Bring soup to a boil; taste for seasoning, adding salt, pepper, garlic and onion powder, as required!. Serve with noodles, pasta, rice, dumplings, escarole or kale, cubed ham or prosciutto or white beans (or all of the above)!. Sprinkle with Parmesan cheese, if desired!.
Variations: Add chopped green onions, fresh minced ginger and a chopped green apple for an Asian flair!. For extra color in the broth, simmer a washed, unpeeled yellow onion throughout the cooking!. Remove before serving!.
This soup is light enough for hot Summer days or hearty enough for the coldest day in January, depending on how it is put together!.
_---------_-------------_-------
This is Yummy!.Www@FoodAQ@Com
Chicken Breast with Prunes and Almonds
30g butter
1 tbsp salad oil
1!.5kg (or less) boneless chicken breast
750ml chicken stock
115g raisins
1 tsp dried thyme
3 fresh sage leaves, chopped
3 tbsp fresh parsley, chopped
1 tsp dried marjoram
55g fresh breadcrumbs
55g ground almonds
12 prunes, stoned
4 - 6 whole cloves
1/2 tsp ground mace
a pinch of saffron strands, crumbled
salt & pepper
45g flaked almonds, toasted
1!. Melt butter in oil in a frying pan & add chicken, brown for 10 minutes, then transfer to a larger pot!.
2!. Pour stock in & boil, adding all ingredients, except the toasted almonds, stir well to mix & simmer 45 minutes!.
3!. Remove chicken to cool & boil stock for 10 minutes to reduce it, stirring frequently!.
4!. Put the chicken back into the sauce & heat it up before serving with toasted almonds sprinkled over!.Www@FoodAQ@Com
30g butter
1 tbsp salad oil
1!.5kg (or less) boneless chicken breast
750ml chicken stock
115g raisins
1 tsp dried thyme
3 fresh sage leaves, chopped
3 tbsp fresh parsley, chopped
1 tsp dried marjoram
55g fresh breadcrumbs
55g ground almonds
12 prunes, stoned
4 - 6 whole cloves
1/2 tsp ground mace
a pinch of saffron strands, crumbled
salt & pepper
45g flaked almonds, toasted
1!. Melt butter in oil in a frying pan & add chicken, brown for 10 minutes, then transfer to a larger pot!.
2!. Pour stock in & boil, adding all ingredients, except the toasted almonds, stir well to mix & simmer 45 minutes!.
3!. Remove chicken to cool & boil stock for 10 minutes to reduce it, stirring frequently!.
4!. Put the chicken back into the sauce & heat it up before serving with toasted almonds sprinkled over!.Www@FoodAQ@Com
i take ranch mix(not dressing, mix you can mix into sourcream and make dip) but dont mix it with the sour cream, just leave it as is and roll the chicken in it and bake at 350'
or take french's cheddar onion straws and roll the chix in oil and then in the onion mix and then bake!.!.!.!.yummmy!!
IF YOU HAVE RICE AND TATERS, TAKE THE CHICKEN AND DICE IT UP AND LAYER IT ON THE BOTTOM OF THE PAN THEN TAKE COOKED RICE AND COVER THE CHICKEN PLACE TATERS ON TOP TAKE A CAN OF CREAM OF CHICKEN OR MUSHROOM AND COVER IT ALL AND SPRINKEL CHEESE ONTOP AND COVER THEN BAKE AT 350' FOR 45MIN AND THEN UNCOVER AND BAKE TILL GOLDEN BROWN!!Www@FoodAQ@Com
or take french's cheddar onion straws and roll the chix in oil and then in the onion mix and then bake!.!.!.!.yummmy!!
IF YOU HAVE RICE AND TATERS, TAKE THE CHICKEN AND DICE IT UP AND LAYER IT ON THE BOTTOM OF THE PAN THEN TAKE COOKED RICE AND COVER THE CHICKEN PLACE TATERS ON TOP TAKE A CAN OF CREAM OF CHICKEN OR MUSHROOM AND COVER IT ALL AND SPRINKEL CHEESE ONTOP AND COVER THEN BAKE AT 350' FOR 45MIN AND THEN UNCOVER AND BAKE TILL GOLDEN BROWN!!Www@FoodAQ@Com
Captain Crunch Chicken!. Doesn't sound like it, but it will become a standard meal, I promise!. I started making it after I had a simliar appetizer at Planet Hollywood years ago!.
Use the following link but I'd recommend an egg wash prior to coating!. It's bad ***!.
http://allrecipes!.com/Recipe/Captain-Cru!.!.!.Www@FoodAQ@Com
Use the following link but I'd recommend an egg wash prior to coating!. It's bad ***!.
http://allrecipes!.com/Recipe/Captain-Cru!.!.!.Www@FoodAQ@Com
Chop it up and season it with worcester sauce, seasoning salt, pepper, garlic powder, and italian seasoning and pan cook it!. get some fettuccine noodles and broccoli, and alfredo sauce and voila!.!.!.chicken alfredo!. Quick, cheap, and easy!Www@FoodAQ@Com
Grilled Orange Chicken Fingers:
http://eatingwell!.com/recipes/orange_chi!.!.!.
Buffalo Chicken Wraps:
http://eatingwell!.com/recipes/buffalo_ch!.!.!.
And you could always make a batch of mashed potatoes or herb-roasted potatoes!. Those go with everything =]Www@FoodAQ@Com
http://eatingwell!.com/recipes/orange_chi!.!.!.
Buffalo Chicken Wraps:
http://eatingwell!.com/recipes/buffalo_ch!.!.!.
And you could always make a batch of mashed potatoes or herb-roasted potatoes!. Those go with everything =]Www@FoodAQ@Com
How about curry chicken or
black pepper chicken!.!.!.both can be cook with potatoes (taters)
and can be eaten with rice!.Www@FoodAQ@Com
black pepper chicken!.!.!.both can be cook with potatoes (taters)
and can be eaten with rice!.Www@FoodAQ@Com
http://www!.cherskitchen!.com/poultry!.html
There are a few things here you could do, Chicken and Rice Bake or Lemon Chicken to name 2 of themWww@FoodAQ@Com
There are a few things here you could do, Chicken and Rice Bake or Lemon Chicken to name 2 of themWww@FoodAQ@Com
check this siteWww@FoodAQ@Com
Caribbean Chicken over Coconut Rice
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
- 4 each boneless, skinless chicken breast halves (about 1 pound total weight)
- 1 tablespoon HERB-OX? Chicken Flavored Bouillon Granules
- 1/2 teaspoon Jamaican jerk seasoning blend
- 1 cup uncooked white rice
- 1 1/2 cups water
- 1/2 cup coconut milk
- 1 teaspoon grated orange peel
Directions
Rinse chicken breasts; pat dry!. In small bowl, combine 1 teaspoon chicken bouillon granules and jerk seasoning!. Rub both sides of chicken breasts with seasoning mixture!. Place chicken on rack of an uncovered grill!. Grill directly over medium coals for 12-15 mintutes or until chicken is cooked through and no longer pink, turning once!. Meanwhile, in saucepan, combine water, cocunut milk, remaining bouillon and rice!. Bring mixture to a boil!. Reduce heat, cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender!. Stir in orange peel!. Serve chicken over rice!.
Chicken Parmesan
1/2 cup italian style dry bread crmb
1/4 cup parmesan cheese
2 boneless chicken breasts
1 eggs -- slightly beaten
1/4 cup salad oil
15 1/2 ounce prego
1 cup mozzarella cheese -- shredded
DIRECTIONS -- COMBINE BREAD CRUMBS AND CHEESE!. FLATTEN CHICKEN BREASTS WITH FLAT SIDE OF KNIFE TO 1/2" THICKNES!. DIP IN EGG THEN IN BREAD CRUMB MIXTURE!. IN SKILLET, BROWN CHICKEN IN OIL, DRAIN IN ABSORBENT TOWELS!. PLACE IN 2 QUART SHALLOW BAKING DISH (12X8X2) ; TOP WITH SAUCE, SPRINKLE WITH CHEESE; COVER!. BAKE 400F FOR 20 MINUTES OR UNTIL DONE!.
Garlic Pepper Skillet Chicken
Use your imagination to expand upon this super easy recipe!. Try sliced cooked chicken served over your favorite salad greens for a deliciously healthy dinner entrée, or chop cooked chicken to make chicken salad for your next summer gathering!.
Prep Time: 6 minutes
Cook Time: 8 minutes
Makes 4 servings!.
Ingredients:
1 pound boneless skinless chicken breast halves, trimmed and lightly pounded
1/2 teaspoon garlic pepper seasoning using McCormick? Garlic Pepper Seasoning Grinder
1 tablespoon olive oil
Directions:
1!. Generously season both sides of chicken with garlic pepper seasoning!.
2!. Heat oil in large nonstick skillet on medium heat!. Add chicken; cook 3 to 4 minutes per side or until cooked through
3!. Season with additional garlic pepper seasoning just before serving, if desired
Baked Italian Chicken
1 lb!. boneless chicken breasts
1 green pepper, sliced
1/2 medium onion, sliced
1 pkg italian dressing seasoning
1 reynolds alumnium foil hot bag
cut chicken into 1 inch cubes, place in hot bag with pepper and
onion!. Sprinkle entire packet of seasoning over all!. Close packet
and place in 450 degree oven for 1 hour!. Remove from oven and serve
Chicken in Foil
2 6-ounce skinless boneless chicken breast halves
1/4 cup sliced onion
1/2 tomato -- sliced
1 medium baking potato -- sliced
1 small carrot -- sliced
1 stalk celery -- sliced
1/4 teaspoon pepper
1/8 teaspoon dried whole tarragon
1 teaspoon lemon juice
Cut two 15 x 12-inch pieces of heavy-duty aluminum foil; place a chicken
breast in center of each!. Top with onion and remaining ingredients!. Wrap
well; place on baking sheet!. Bake at 350 degrees for 1 hour!.
Makes 6 servings
POPCORN CHICKEN (JUST LIKE KFC!!)
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl!.
In separate bowl, beat egg!.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier)!.
Pour oil into a small skillet and place on a medium heat!.
Dip pieces of chicken into egg, being sure they are fully covered!.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken!.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil!. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you!. Do this as quickly as possible!. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown)!.
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom!.
This will catch and drain the excess oil so your chicken is super crunchy
SWEET-SOUR CHICKEN
2 lbs!. boneless chicken breasts, cut in large chunks
Salt, pepper, nutmeg (to taste)
Flour
Olive oil
2 cups pineapple juice
4 tsp!. white vinegar
1 tsp!. salt
2 Tbsp!. soy sauce
1/2 cup brown sugar
3 Tbsp!. cornstarch
1/4 cup water
4 pineapple rings
1 bell pepper, sliced
1/2 cup slivered almonds (optional)
Sprinkle chicken breasts with salt, pepper and nutmeg!.
Roll in flour and brown in hot oil!.
Place in baking dish and bake at 350° for 25 minutes!.
Mix pineapple juice, vinegar, 1 tsp!. salt, soy sauce, and brown sugar in a saucepan!.
Dissolve cornstarch in water; add to sauce and cook until translucent, stirring constantly!.
Place pineapple rings, bell pepper, and almonds on top of chicken; cover with sauce!.
Bake at 350° for 25 minutes!.*
Serve with rice!.
Pecan Chicken Tenders
Yield: 20 servings
5 pounds chicken tenders
Bayou Flour
4 cups all-purpose flour
1 1/2 tablespoons paprika
3 tablespoons seasoned salt
3 tablespoons granulated garlic
3 tablespoons cornstarch
Pinch cayenne pepper
Buttermilk Batter
2 cups tempura flour
8 cups buttermilk
2 beaten eggs
Pecan Breading
8 cups Japanese breadcrumbs
2 cups chopped pecans
4 tablespoons crushed red pepper
1 1/2 tablespoons white pepper
1 tablespoon Kosher salt
Oriental mustard
3 ounces ground dry mustard
3 ounces apple cider vinegar
2 eggs, beaten
3 ounces granulated sugar
Toss chicken in flour!. Dip tenders into buttermilk wash, allowing excess to drip off!. Place tenders in pecan breading, scooping mixture on top and pressing coating lightly on tenders!. Deep fry until golden!.
For sauce, mix dry mustard with cider vinegar!. Let rest, covered, at room temperature overnight!.
Combine mustard mixture with 2 beaten eggs and sugar!. Using a double boiler, cook until sauce thickens!. Cool before serving with chicken tenders!.
Fried Chicken Tenders
Marinade
6 medium garlic cloves
2 cups buttermilk
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 to 6 boneless, skinless chicken breasts, cut in strips
Coating
1 1/2 cups unbleached all purpose flour
1 3/4 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cumin
1 teaspoon cayenne pepper
Safflower oil (for deep frying)
Mash garlic with flat side of knife!. Place garlic in medium bowl!. Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend!. Place chicken strips in 13 x 9-inch glass baking dish!. Pour buttermilk mixture over; turn chicken to coat!. Cover and chill at least 8 hours or overnight, turning occasionally!.
Place rack over baking sheet!. Remove chicken from marinade and set on rack!. Drain 10 minutes!.
Mix flour, salt, pepper, cumin and cayenne pepper in large bowl!. Toss chicken strips in batches in flour mixture, turning to coat; shake off excess!. Toss each piece again in flour mixture; shake off excess!. Transfer chicken to rack on baking sheet!. Let stand at least 15 minutes and up to 45 minutes!.
Preheat oven to low!. Line baking sheet with paper towels!. Pour oil into heavy large skillet to depth of 3/4 inch!. Heat oil over high heat to 375 degrees F or until small cube of fresh bread sizzles instantly when added!. Add chicken strips to skillet!. Adjust heat so that temperature remains between 340 and 350 degrees F or until small cube of bread sizzles slowly when added!. Fry until chicken is golden brown and cooked through, about 10 minutes!.
Using tongs, transfer chicken to prepared sheet and drain!. Transfer chicken to platter and serve!.Www@FoodAQ@Com
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
- 4 each boneless, skinless chicken breast halves (about 1 pound total weight)
- 1 tablespoon HERB-OX? Chicken Flavored Bouillon Granules
- 1/2 teaspoon Jamaican jerk seasoning blend
- 1 cup uncooked white rice
- 1 1/2 cups water
- 1/2 cup coconut milk
- 1 teaspoon grated orange peel
Directions
Rinse chicken breasts; pat dry!. In small bowl, combine 1 teaspoon chicken bouillon granules and jerk seasoning!. Rub both sides of chicken breasts with seasoning mixture!. Place chicken on rack of an uncovered grill!. Grill directly over medium coals for 12-15 mintutes or until chicken is cooked through and no longer pink, turning once!. Meanwhile, in saucepan, combine water, cocunut milk, remaining bouillon and rice!. Bring mixture to a boil!. Reduce heat, cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender!. Stir in orange peel!. Serve chicken over rice!.
Chicken Parmesan
1/2 cup italian style dry bread crmb
1/4 cup parmesan cheese
2 boneless chicken breasts
1 eggs -- slightly beaten
1/4 cup salad oil
15 1/2 ounce prego
1 cup mozzarella cheese -- shredded
DIRECTIONS -- COMBINE BREAD CRUMBS AND CHEESE!. FLATTEN CHICKEN BREASTS WITH FLAT SIDE OF KNIFE TO 1/2" THICKNES!. DIP IN EGG THEN IN BREAD CRUMB MIXTURE!. IN SKILLET, BROWN CHICKEN IN OIL, DRAIN IN ABSORBENT TOWELS!. PLACE IN 2 QUART SHALLOW BAKING DISH (12X8X2) ; TOP WITH SAUCE, SPRINKLE WITH CHEESE; COVER!. BAKE 400F FOR 20 MINUTES OR UNTIL DONE!.
Garlic Pepper Skillet Chicken
Use your imagination to expand upon this super easy recipe!. Try sliced cooked chicken served over your favorite salad greens for a deliciously healthy dinner entrée, or chop cooked chicken to make chicken salad for your next summer gathering!.
Prep Time: 6 minutes
Cook Time: 8 minutes
Makes 4 servings!.
Ingredients:
1 pound boneless skinless chicken breast halves, trimmed and lightly pounded
1/2 teaspoon garlic pepper seasoning using McCormick? Garlic Pepper Seasoning Grinder
1 tablespoon olive oil
Directions:
1!. Generously season both sides of chicken with garlic pepper seasoning!.
2!. Heat oil in large nonstick skillet on medium heat!. Add chicken; cook 3 to 4 minutes per side or until cooked through
3!. Season with additional garlic pepper seasoning just before serving, if desired
Baked Italian Chicken
1 lb!. boneless chicken breasts
1 green pepper, sliced
1/2 medium onion, sliced
1 pkg italian dressing seasoning
1 reynolds alumnium foil hot bag
cut chicken into 1 inch cubes, place in hot bag with pepper and
onion!. Sprinkle entire packet of seasoning over all!. Close packet
and place in 450 degree oven for 1 hour!. Remove from oven and serve
Chicken in Foil
2 6-ounce skinless boneless chicken breast halves
1/4 cup sliced onion
1/2 tomato -- sliced
1 medium baking potato -- sliced
1 small carrot -- sliced
1 stalk celery -- sliced
1/4 teaspoon pepper
1/8 teaspoon dried whole tarragon
1 teaspoon lemon juice
Cut two 15 x 12-inch pieces of heavy-duty aluminum foil; place a chicken
breast in center of each!. Top with onion and remaining ingredients!. Wrap
well; place on baking sheet!. Bake at 350 degrees for 1 hour!.
Makes 6 servings
POPCORN CHICKEN (JUST LIKE KFC!!)
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl!.
In separate bowl, beat egg!.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier)!.
Pour oil into a small skillet and place on a medium heat!.
Dip pieces of chicken into egg, being sure they are fully covered!.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken!.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil!. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you!. Do this as quickly as possible!. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown)!.
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom!.
This will catch and drain the excess oil so your chicken is super crunchy
SWEET-SOUR CHICKEN
2 lbs!. boneless chicken breasts, cut in large chunks
Salt, pepper, nutmeg (to taste)
Flour
Olive oil
2 cups pineapple juice
4 tsp!. white vinegar
1 tsp!. salt
2 Tbsp!. soy sauce
1/2 cup brown sugar
3 Tbsp!. cornstarch
1/4 cup water
4 pineapple rings
1 bell pepper, sliced
1/2 cup slivered almonds (optional)
Sprinkle chicken breasts with salt, pepper and nutmeg!.
Roll in flour and brown in hot oil!.
Place in baking dish and bake at 350° for 25 minutes!.
Mix pineapple juice, vinegar, 1 tsp!. salt, soy sauce, and brown sugar in a saucepan!.
Dissolve cornstarch in water; add to sauce and cook until translucent, stirring constantly!.
Place pineapple rings, bell pepper, and almonds on top of chicken; cover with sauce!.
Bake at 350° for 25 minutes!.*
Serve with rice!.
Pecan Chicken Tenders
Yield: 20 servings
5 pounds chicken tenders
Bayou Flour
4 cups all-purpose flour
1 1/2 tablespoons paprika
3 tablespoons seasoned salt
3 tablespoons granulated garlic
3 tablespoons cornstarch
Pinch cayenne pepper
Buttermilk Batter
2 cups tempura flour
8 cups buttermilk
2 beaten eggs
Pecan Breading
8 cups Japanese breadcrumbs
2 cups chopped pecans
4 tablespoons crushed red pepper
1 1/2 tablespoons white pepper
1 tablespoon Kosher salt
Oriental mustard
3 ounces ground dry mustard
3 ounces apple cider vinegar
2 eggs, beaten
3 ounces granulated sugar
Toss chicken in flour!. Dip tenders into buttermilk wash, allowing excess to drip off!. Place tenders in pecan breading, scooping mixture on top and pressing coating lightly on tenders!. Deep fry until golden!.
For sauce, mix dry mustard with cider vinegar!. Let rest, covered, at room temperature overnight!.
Combine mustard mixture with 2 beaten eggs and sugar!. Using a double boiler, cook until sauce thickens!. Cool before serving with chicken tenders!.
Fried Chicken Tenders
Marinade
6 medium garlic cloves
2 cups buttermilk
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 to 6 boneless, skinless chicken breasts, cut in strips
Coating
1 1/2 cups unbleached all purpose flour
1 3/4 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cumin
1 teaspoon cayenne pepper
Safflower oil (for deep frying)
Mash garlic with flat side of knife!. Place garlic in medium bowl!. Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend!. Place chicken strips in 13 x 9-inch glass baking dish!. Pour buttermilk mixture over; turn chicken to coat!. Cover and chill at least 8 hours or overnight, turning occasionally!.
Place rack over baking sheet!. Remove chicken from marinade and set on rack!. Drain 10 minutes!.
Mix flour, salt, pepper, cumin and cayenne pepper in large bowl!. Toss chicken strips in batches in flour mixture, turning to coat; shake off excess!. Toss each piece again in flour mixture; shake off excess!. Transfer chicken to rack on baking sheet!. Let stand at least 15 minutes and up to 45 minutes!.
Preheat oven to low!. Line baking sheet with paper towels!. Pour oil into heavy large skillet to depth of 3/4 inch!. Heat oil over high heat to 375 degrees F or until small cube of fresh bread sizzles instantly when added!. Add chicken strips to skillet!. Adjust heat so that temperature remains between 340 and 350 degrees F or until small cube of bread sizzles slowly when added!. Fry until chicken is golden brown and cooked through, about 10 minutes!.
Using tongs, transfer chicken to prepared sheet and drain!. Transfer chicken to platter and serve!.Www@FoodAQ@Com