2015年08月27日

Crazy Good Chicken



1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
2 lb chicken tenders
1/4 cup butter, divided
2 cups heavy cream


1) Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
2) In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
3)Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.

cc: http://myfridgefood.com/recipes/entree-chicken/crazy-good-chicken/#UfprAsusRPxzvzyi.99
posted by alice at 23:01| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2015年05月09日

Moroccan Chicken

1 Tbsp olive oil
3 large boneless skinless chicken breasts, or 2 lb. chicken thighs, drumsticks, split-breasts
Salt and pepper
1 small white onion, chopped
3 large garlic cloves, crushed
28 oz. can crushed tomatoes
1 Tbsp honey
1/2 tsp cinnamon
1 tsp ground cumin
1 tsp salt
1/2 cup sugar-free raisins or currants
Chopped cilantro, as garnish
Fresh veggies, as side dish
posted by alice at 04:31| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2014年04月28日

General Tso's Chicken


~Marinade~
1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites

~Ingredients~
1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish

~Sauce~
1/4 cup chicken stock, or substitute water
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
Instructions

Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
posted by alice at 22:58| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2013年10月28日

Baked Fried Chicken



6 boneless, skinless chicken breast cut into thirds
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)
3/4 teaspoon pepper
2 teaspoon paprika
1/2 stick butter (or 1/4 cup)
Buttermilk
1 gallon-size Ziploc bag (optional)


Place thawed chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..
Meanwhile, preheat oven to 400 degrees Fahrenheit.
Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
Cut 1/2 stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots.
Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).
posted by alice at 23:23| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2013年09月09日

Honey Garlic Chicken Wings



25 to 30 whole chicken wings, approximately 3 to 4 pounds
½ cup all-purpose flour
1 quart vegetable or peanut oil

½ cup honey
¼ cup water
3 Tablespoons lemon juice
3 Tablespoons ketchup
2 Tablespoons garlic powder
3 cloves fresh garlic, finely minced
½ teaspoon salt

Remove wing tip from each wing; split each wing at the joint joining the drum and flat part.
Add ½ cup all-purpose flour to gallon size zip locking bag. Add wings 10 at a time and shake to coat. Tap off excess flour before frying.
Add 2 to 3 cups of oil to deep fryer, Dutch oven or deep wok. Oil temperature should be 375*F before you being frying your chicken wings.
Fry no more than eight to 10 wings at a time in oil at 375*F, 10 to 12 minutes, until skin is crispy and golden brown on the outside and chicken wings are cooked through to the bone on the inside.
For crispier wings, cook 12 to 14 minutes. For extra crispy chicken wings cook up to 15 minutes. The longer you cook chicken wings you run the risk of drying out the meat.
Add more oil, one cup at a time, as needed but bring oil back up to 375*F before continuing to fry the chicken wings.
Drain the wings on paper towels or paper bags for a few minutes.
Add chicken wings to a large bowl. After all the wings have been fried, pour the honey garlic sauce over the chicken wings.
Cover the bowl, and shake to completely coat the chicken wings.
Serve chicken wings hot with celery sticks, carrots sticks and blue cheese dressing.
If you have extra honey garlic sauce left, serve on the side for dipping, if desired.
posted by alice at 12:00| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2013年07月29日

Melt in Your Mouth Chicken



4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder

Directions:
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.


Read more: http://www.food.com/recipe/melt-in-your-mouth-chicken-breasts-37336?oc=linkback
posted by alice at 22:25| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2013年06月10日

Cracker Barrel Broccoli Cheddar Chicken



Ingredients

4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt


Preheat your oven to 350 degrees.

Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk).

Place chicken breasts in a 9 by 13 inch baking dish.
Season with seasoned salt.

Pour 3/4 of the prepared soup over the chicken breasts.
Add broccoli to chicken that has been covered with the cheddar soup.

Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli.

Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color).
When chicken has been removed from oven sprinkle with shredded cheddar cheese.

cc: https://www.facebook.com/pages/Mouthful-Of-Yum/285180628271223
posted by alice at 12:42| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2013年04月10日

Crispy Cheddar Chicken

crispy_chic.jpg
Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

cc:https://www.facebook.com/CountryStyle1954
posted by alice at 02:07| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2013年04月08日

Sweet and Sour Chicken

crispy_chic.jpg

Chicken:
3-4 boneless chicken breasts
salt & pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes...

cc:https://www.facebook.com/stay.at.home.mommies
posted by alice at 22:13| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2012年07月27日

BW3 Asian Zing Buffalo Wings Sause

2 tsp corn starch
4 tsp rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce
1 Tbsp soy sauce
1 tsp lemon juice
1/4 tsp ground ginger
1/4 tsp salt
1/4 tap garlic, minced (or powder)

Dissolve corn starch in vinegar. Set aside.
In a small pan combine all the other ingredients.
Add corn starch mixture.
Heat on low, stir untill thickens.
posted by alice at 05:14| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする
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