MARYLAND FRIED CHICKEN
2 frying chickens (about 2 1/2 lbs. each), cut up
3/4 c. flour
1 t. salt
1/4 t. pepper
1/2 c. butter or margarine
1 c. water
1 1/2 c. light cream
Wash and dry the chicken pieces. Shake in bag with flour, salt and pepper. Heat butter in heavy skillet or chicken fryer. Brown quickly on all sides. Reduce heat and slowly add water, cover and simmer gently until tender, about 30 minutes. Uncover and let chicken sauté slowly. Remove chicken to hot platter. Blend 2 T. flour into drippings in skillet. Gradually stir in cream and cook, stirring, until thickened. Season to taste and pour over chicken. If desired, garnish with corn oysters or small corn fritters, and broiled bacon. Makes 6 to 8 servings.
Sesame Chicken Teriyaki
2 T Teriyaki Sauce
1 T Water
2 x Cloves Garlic, minced
1/4 t Ground ginger
6 oz Chicken Breast halves *
1/4 t Sesame Seeds, toaster
* boned, skinless chicken breast halves, cut into 3/4" wide strips.
For marinade, in a small mixing bowl combine teriyaki sauce, water,
garlic, and ginger. Stir in chicken. Let stand 20 minutes at room
temperature, stirring occasionally. Drain.
Thread chicken, accordion-style, on two 10-12" skewers or four 6"
skewers. Place on the unheated rack of a broiler pan.
Broil 4-5" from heat for 3 minutes. Turn chicken and broil 2-3
minutes more or till chicken is tender and no longer pink. Sprinkle
with toasted sesame seeds.
Microwave Directions: Prepare as above, except thread marinated
chicken on four 6" bamboo skewers and place in 8x8x2" baking dish.
Microcook, covered with waxed paper, on 100% power (high) for 3 1/2 -
5 minutes or till chicken is no longer pink. Give dish a half-turn
every 2 minutes.
CRISPY SKIN CHICKEN
Ingredients:
1 chicken (2 1/2 lb)
1 Tbsp vinegar
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp sherry
1 tsp molasses
2 Tbsp all-purpose flour
1 tsp salt
peanut oil for deep frying
Instructions:
Put the chicken in a large saucepan and add boiling water to come
halfway up the sides of the chicken. Cover tightly and simmer until just
tender, about 45 minutes to 1 hour. Drain, rinse under cold water and
dry with kitchen paper.
Mix together the vinegar, soy sauce, honey, sherry and treacle
(molasses). Brush this all over the chicken and then hang the chicken in
an airy place to dry, for about 30 minutes. Brush over the remaining soy
sauce mixture and hang again for 20-30 minutes. Mix the flour and salt
together and rub well into the chicken skin. Fry in deep hot peanut oil
until golden and crisp. Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm with the following dips:
Cinnamon Dip:
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
1/4 tsp salt
Mix together, place in a small saucepan and heat until very hot,
stirring constantly.
Pepper and Salt Dip:
1 Tbsp salt
1/2 Tbsp freshly ground black pepper
Mix together, place in a small saucepan and heat, stirring constantly,
until the salt begins to brown.
Hoisin Sauce
Guests dip the pieces of chicken into the dips which are served
separately in small bowls.
MAPLE-GLAZED CHICKEN
4 bone-in chicken breast halves
¾ t. salt
½ t. pepper
½ c. maple syrup
½ t. ginger
¼ t. cinnamon
Sprinkle chicken with salt and pepper. Place in shallow roasting pan. Roast until just about done. Combine syrup, remaining ingredients and salt and pepper; bring to boil; reduce heat to low; simmer without stirring until reduced by half and thickened, 8 - 10 minutes. Brush over chicken during last 10 minutes of cooking time.
EASY PARMESAN GARLIC CHICKEN
SERVES 6
½ c. Parmesan
1 env. Italian salad dressing mix (dry)
6 boneless, skinless breast halves
½ t. garlic powder
Combine cheese, dry mix and garlic. Moisten chicken with water; coat with mixture. Bake 400* F. 20 to 25 minutes or until done.
SOUTHERN FRIED CHICKEN
3 eggs
1/3 c. water
About 1 c. hot red pepper sauce
2 c. self-rising flour
1 t. pepper
House seasoning, recipe follows
1 (1 to 2 ½ lb.) chicken, cut into pieces
Oil, for frying, preferably peanut oil
In medium size bowl, beat eggs with water. Add enough hot sauce so egg mixture is bright orange. In another bowl, combine flour and pepper. Season chicken with house seasoning. Dip seasoned chicken in egg, and then coat well in flour mixture.
Heat oil to 350* F. Fry until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
GRILLED SOUTHWESTERN CHICKEN WITH PINEAPPLE SALSA
SERVES 4
4 skinless, boneless breasts
2 T. olive oil
1 T. chili powder
2 t. garlic salt
2 t. paprika
Pineapple salsa
Place chicken between 2 sheets of heavy-duty plastic wrap and pound down to ½-inch thickness. Rub evenly with olive oil and sprinkle evenly with seasonings. Grill until done. Serve with Pineapple Salsa.
PINEAPPLE SALSA
MAKES 2 CUPS
¼ c. diced red pepper
3 T. brown sugar
2 T. chopped fresh cilantro
2 T. orange juice
2 T. lime juice
1 T. chopped chipolte pepper in adobo sauce
1 T. butter or margarine
1 can (15 oz.) sliced pineapple, drained
Combine all ingredients except pineapple and butter. Melt butter; add pineapple slices and cook until golden - about 2 minutes on each side. Coarsely chop and combine with remaining ingredients.
SPICY BUTTERMILK BATTERED FRIED CHICKEN
2 c. buttermilk
3 t. red pepper sauce
1 3-4 lb. chicken cut into 8 pieces, rinsed and patted dry
2 1/2 c. flour
1 T. dried oregano
1 T. garlic powder
1 t. paprika
1 t. cayenne pepper
1 T. salt
1 t. pepper
Vegetable oil as needed
In a shallow baking dish, whisk together buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for 2 hours and up to 24. In a shallow baking dish, whisk together flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss chicken pieces in seasoned flour, a few at a time, until well coated. Dip chicken in buttermilk, then coat again in flour mixture. In a large heavy skillet, pour oil to a depth of 1 inch. Heat oil to 350* F. Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes; turn over and fry the other side for about 4 minutes. Turn again, frying a total of about 15 minutes, or until chicken is evenly golden brown and crisp. Drain. Serve warm or at room temp.
SWEET GLAZED CHICKEN THIGHS
SERVES 8
1 c. pineapple juice
2 T. brown sugar
1 T. soy sauce
1 t. cornstarch
¾ t. salt
½ t. pepper
2 lb. skinless, boneless thighs
3 T. flour
1 T. butter or margarine
Cooking spray
Whisk juice, sugar, soy sauce and cornstarch. Sprinkle chicken with salt and pepper; dust evenly with flour. Melt butter in sprayed pan; cook chicken. Remove and keep warm. Add juice mixture to pan and cook, whisking constantly, 1 minute or until thickened and bubbly. Pour over chicken.
Applebee's Chicken Fried Chicken
Chicken
2 pounds boneless skinless chicken breasts
"Egg Wash"
2 cups milk
2 eggs
Dusting
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
Batter
3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon black pepper
Coating
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
Country Gravy
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water
Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch).
Next, add garlic, onion powder, pepper and salt.
In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved.
Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.
Preheat vegetable oil in skillet or fryer to 350 degrees F at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire.
Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed.
Mix dry ingredients for batter in large bowl until evenly mixed. Add oil; crack and add eggs, then milk and water. Beat by hand until lumps are minimal.
In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating.
Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil.
Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees F.
Remove and drain on paper towel. Serve with your favorite side dishes
FRIED CHICKEN
¾ c. flour
1 ½ c. buttermilk
1 ½ c. plain dry breadcrumbs
4 ½ t. paprika
1 T. Italian seasoning
2 ¼ t. garlic powder
1 ½ t. salt
¾ t. pepper
3 lbs. chicken pieces
Preheat oven to 400* F. Line pan with foil; spray. Line up 3 dishes: flour, buttermilk and remaining ingredients. Coat chicken in flour; dip in buttermilk, coat in crumbs; dip in buttermilk again and crumbs again. Coat chicken with cooking spray. Bake until done.
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