Does anybody know a different way of making chicken?

Question

Other than mayonnaise, bbq, grilled or baked. Mayonnaise chicken is good but we have it all the time. You put mayonnaise on the chicken and roll it in breadcrumbs and bake it (in case you're wondering). I do shake 'n bake too, I was just wondering if there was another way I could have chicken, all my recipes are boring.

Answer 1

Here are some of our family favorites! Enjoy!
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SLOW-COOKER CHICKEN & DUMPLINGS
Chunks of chicken, potatoes, carrots & celery simmer in a creamy herb sauce. A tender dumpling crust makes this classic dish complete.

1 1/2 lb. chicken breasts, skinless
2 med. potatoes, cut into 1" pieces
& boneless, cut into 1"pieces
2 stalks celery, sliced
2 c. baby carrots, whole
1 C water
2 10 3/4 oz. cans Campbell's Cream
1 tsp. dried thyme leaves, crushed
of Chicken Soup
2 c. all-purpose baking mix
1/4 tsp. ground black pepper
2/3 c. milk

Place chicken, potatoes, carrots & celery in 6-qt. slow cooker. Mix soup, water, thyme & black pepper. Pour over all. Cover & cook on LOW for 7 to 8 hrs, OR on HIGH for 4 to 5 hrs, until chicken is done. Mix baking mix & milk. Spoon batter over chicken mixture. Tilt lid to vent & cook on HIGH for 30 minutes, or until dumplings are cooked in center. Serve with a mixed green salad & dessert.

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EASY CHICKEN RANCH PIE

1 1/2 c. chicken, cooked
1 1/2 c. frozen mixed vegetables
1/2 c. Bisquick-type mix
1/2 c. Monterey Jack cheese, shredded
1-oz. envelope ranch dressing mix
1 c. milk
2 eggs

Heat oven to 400º. Grease 9” pie plate. Cut chicken into bite size pieces. Place chicken & mixed vegetables in pie plate. Sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake 33 to 38 minutes, or until knife inserted in center comes out clean. Cool 5 minutes.

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CHICKEN QUESADILLAS

12 oz. chicken breast, cooked
2/3 c. Monterey jack cheese, shredded
1/4 c. green onion, finely chopped
8 (8") flour tortillas
1 c. salsa
1 c. sour cream

Combine chicken & salsa in bowl. Divide chicken mixture, cheese & green onions evenly among 4 tortillas. Cover with remaining tortillas. Heat one tortilla stack in large skillet over medium heat for 2-3 minutes. Turn tortilla over & repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks. Serve with sour cream.

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CHICKEN QUESADILLAS – QUICK & EASY
(This is one of my hubby's favorites.)

12 oz. chicken breast, cooked
2/3 c. cheese (your choice), shredded
1/4 c. green onion, chopped (optional)
8 (8") flour tortillas
1 c. salsa (optional)
1 c. sour cream (optional)

Place 1 flour tortilla onto a microwaveable plate. Top tortilla with 1/4 each of the prepared chicken, shredded cheese, chopped green onion & salsa. Place second tortilla on top, place in microwave. Heat on high until cheese is melted. Repeat directions for the next 3 servings. Serve with sour cream. Makes four 8” Quesadillas.

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GOLDEN CORRAL BOURBON CHICKEN

1 lb. chicken leg or thigh meat, cut
4-oz. soy sauce
into bite-size chunks
1/2 c. brown sugar
1/2 tsp. garlic powder
1 tsp. powdered ginger
2 T. dried minced onion
1/2 c. Jim Beam Bourbon Whiskey
2 T. white wine

Mix all the marinade ingredients & pour over chicken pieces in a bowl. Cover & refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 degrees F. for 1 hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, & add white wine. Stir & add chicken. Cook for 5 minutes & serve.

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MAMMA MIA CHICKEN

2 chickens, cut up & skinned
1 c. lemon juice
1 onion, chopped
2 c. seasoned bread crumbs
2 tsp. cheese, grated
olive oil
parsley
black pepper

Place chicken pieces in a bowl with the lemon juice. In a medium brown paper bag, put in flavored breadcrumbs, grated cheese & parsley. Shake slightly to mix. Put 3 pieces of chicken into the bag at a time & shake to coat thoroughly.
Put the chicken pieces in a baking pan with the onion. Sprinkle with pepper & drizzle with a little olive oil. Bake at 350 degrees F. for 1 hour. To serve, squeeze a little lemon juice over chicken & garnish with lemon slice, parsley, & a little grated cheese.

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BISCUIT & CHICKEN CASSEROLE

2 c. cooked chicken or turkey
1/2 tsp. paprika
1/2 tsp. dill weed
1/2 tsp. salt
1 c. milk
10-oz. can cream of mushroom soup
7-oz. can mushrooms, drained
10-oz. can refrigerated biscuits

Topping:
1/2 tsp. paprika
1/2 c. parmesan cheese, grated
1/2 c. onion, chopped
1 tsp. parsley flakes

In a medium saucepan, heat chicken, 1/2 tsp. paprika, dill weed, salt, milk, soup, & mushrooms, just until hot. Pour mixture into a greased 6-8 cup casserole dish. Cut individual biscuits into squares & set aside. In a small mixing bowl, blend together the topping ingredients. Coat each biscuit quarter with the topping mixture & place on top of the mixture in the casserole dish. Sprinkle any remaining topping over the dish before baking. Bake 20 minutes at 375º. GREAT IDEA FOR LEFTOVER POULTRY! Serves 4.

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CRACKER BARREL CHICKEN CASSEROLE

Cornbread:
1 c. yellow cornmeal
1/3 c. all-purpose flour
1 1/2 tsp. baking powder
1 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
2 T. vegetable oil
3/4 c. buttermilk
1 egg
1/2 c. butter, melted

Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8” square baking pan & bake at 375F for 20 - 25 minutes until done. Remove from oven & let cool completely. When cool, crumble cornbread & place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 c. melted butter to crumbs & mix well, set aside

Chicken Filling:
2 T. butter
1/4 c. yellow onion, chopped
1/2 c. celery, sliced thin
1 3/4 c. chicken broth
1 can cream of chicken soup
1 tsp. salt
2 1/2 c. cooked chicken breasts, cut into bite-size pieces
1/4 tsp. freshly ground black pepper

Preheat oven to 350 degrees F. In saucepan on medium low heat, place butter & sauté onion & celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt & pepper. Stir until well blended & soup is dissolved completely. Add chicken; stir & blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Bake for 35 - 40 minutes. The crumbs will turn a golden yellow. A side order of country green beans or salad makes for a hearty meal.

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CHICKEN FRIED CHICKEN
(Absolutely Heavenly! So moist & tender you can cut it with a fork!)

1 egg
1 lg. chicken breast, & skinless
2 T. milk
1/2 to 1 c. flour
Lawry’s Seasoned Salt
oil for deep frying

In a bowl beat egg & add milk. In another bowl mix flour & seasoned salt. Tenderize chicken breast. Dip in egg & milk mixture, & roll in flour & salt mixture. Deep fry until light golden brown. Finish browning on dry grill or in dry skillet.

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SUPER-CRISP COUNTRY FRIED CHICKEN

1/2 c. milk
1 egg, slightly beaten
1 c. flour
2 tsp. garlic salt
1 tsp. paprika
1 tsp. black pepper
1 chicken (2-1/2 to 3 lb.), cut up
1/4 tsp. poultry seasoning
oil or shortening for frying

Combine milk & egg in medium bowl. Combine flour, garlic salt, paprika, pepper & poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry. 4 servings.

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MOM’S OVEN-FRIED CHICKEN

1 fryer, cut up, washed
salt & pepper, to taste
2 c. milk
paprika (optional)
4 eggs
flour
poultry seasoning (optional)

Preheat oven to 350 degrees F. Mix milk & eggs, blending well. Dip chicken pieces in mixture. In a resealable bag shake flour, salt, pepper, paprika, & poultry seasoning until mixed. Drop chicken pieces into the bag & shake till coated. Place pieces in a 9x13” baking dish & bake until golden brown. Baking time varies as to size of pieces. NOTE: this recipe can be used for pan-frying & deep-frying, also.

OVEN-FRIED CHICKEN
This is so tasty & easy, & it’s one of hubby’s favorites.

3 lb. skinless chicken pieces
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. poultry seasoning
non-stick spray or hand pumped oil

Prepare the chicken. If you use leg-quarters remove the backs, the skin & any visible fat from your chicken before you weigh it. You will need 3 lb. of prepared chicken.

Coating: combine flour & seasonings in a resealable food bag. Place the chicken, 1 or 2 pieces at a time, into the bag. Seal & shake to cover the chicken evenly with he coating. Arrange the chicken on a cookie sheet sprayed with Non-Stick Spray. When all the chicken is coated, evenly scatter any remaining flour over the top of the chicken pieces. This step is the secret to my oven-fried chicken, so be sure NOT to omit it. Spray the coated chicken with oil or Non-Stick Spray. I like the taste of Butter-Flavored spray, but any type will work. At WalMart, I bought a hand-pump sprayer for cooking oil for under $5.00, filled it with olive oil & it works great! It’s cheaper than aerosol sprays, & no added chemicals. The coating of non-stick spray sort of seals in the seasoning & flour, & gives the chicken its "fried” chicken flavor.

Bake the chicken at 400°F. for about 45 minutes. Remove from oven & serve hot. The chicken will be tender & juicy on the inside, while the outside is crispy & well seasoned, just the way good fried chicken is supposed to be.

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KFC ORIGINAL FRIED CHICKEN

1 frying chicken, cut up
1 1/2 c. flour
1 pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs & spices!)
1 pkt. Lipton Tomato Cup of Soup
2 eggs, well beaten
2/3 c. milk
vegetable oil, 1/2” deep in skillet

Combine eggs & milk. Set aside. Combine flour with the dry Italian dressing & soup mixes. Dip chicken pieces in milk & egg mixture, then roll them in the flour mixture. Repeat procedure. Fry pieces over medium heat for 25 to 30 minutes, turning often. Remove from fire. Drain & serve.

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EASY BAKED CHICKEN & POTATO DINNER FOR 2

1 chicken breast, boneless,
2 T. Dijon mustard
skinless, & cut in half
1/2 c. Bisquick® Mix
3/4 lb. small red potatoes, cut into fourths
1 small red or green bell pepper, cut into 1/2” pieces
1 small onion, cut into 8 wedges
cooking spray
2 T. grated Parmesan cheese, optional
1/2 tsp. paprika

Heat oven to 400ºF. Spray 13x9x2” baking dish with cooking spray. Using only 1 T. of mustard, brush it onto chicken breast, then coat with Bisquick mix. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper & onion in center of pan; brush vegetables with remaining mustard. Spray chicken & vegetables with cooking spray; sprinkle evenly with cheese & paprika. Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender & juice of chicken is no longer pink when centers of each piece are cut.

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BEER BUTT CHICKEN
A whole chicken is seasoned & slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, & amazing. All you need is some chicken, butter, beer, & seasonings.

4 lb. chicken, whole
1 (12oz.) can beer
1 c. butter
2 T. garlic salt
2 T. paprika
salt & pepper, to taste

Preheat an outdoor grill for low heat. In a small skillet, melt 1/2 c. butter. Mix in 1 T. garlic salt, 1 T. paprika, salt, & pepper. Discard 1/2 the beer, leaving the remainder in the can. Add remaining 1/2 c. butter, garlic salt, paprika, & desired amount of salt & pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter. Place baking sheet with beer & chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180ºF.

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IMPOSSIBLE CHICKEN TACO PIE

2 c. chicken, cooked & diced
1/2 c. onion, chopped
2 T. taco seasoning mix
1 c. Bisquick baking mix
1 c. milk
2 eggs
1 c. cheddar cheese, shredded

Preheat oven to 400 degrees F. In a medium bowl mix chicken, onion & seasoning mix. Arrange in a greased 9" pie plate. In a medium bowl whisk together baking mix, milk & eggs until blended; pour into pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1-2 minutes longer or until melted. Serve with lettuce, tomatoes & sour cream, if desired. Serves 7.

Answer 2

The easiest thing I know is sauteed chicken. The basic technique is to brown the chicken pieces on all sides in good olive oil or olive oil and butter, salt and pepper, add wine or chicken stock. When the liquid comes to a rolling boil, turn the heat down to a bare simmer and cover the pan. Simmer until done, about 20-25 minutes.

Vary by flouring the chicken pieces first, by changing the type of oil or the liquid (try beer, salsa, tomato sauce, red wine, white wine, canned soups, or even just chopped fresh tomatoes from the garden.) Try sauteeing some sliced onions, green peppers, and garlic in the pan first, drain them in a strainer over a bowl or pan, return the oil drained to the skillet, and proceed as above. When you add the liquid to the browned chicken pieces, add back the veggies, too. Try the same thing with mushrooms.

You can literally make hundreds of different chicken dishes based on this simple technique. You can serve alone, or over rice or pasta, or a whole grain of your choosing.

Answer 3

You can make it filled with prunes if you like sweet.
Take the chicken breast, open it with a knife, then put salt and oregano, after that put the prunes in the middle and roll it, to make sure the prunes wont come out, you will wrap it real thight with some thread. Then take an egg in a small bowl, and some flour in a plate, pass the chicken breast through the egg, then trough the flour, and in a fry pan, put some oil and fry it till it cooks inside, low fire so it wont burn . Once it cooks you will cut it and you'll see the rolls are really nice.

You can also make the chicken with lemon. put salt, oregano, lemon Y(ou must put a lot of lemon) and soy sauce, pinch all the pieces of chicken so it takes flavor, then cover the bowl wiht aluminum foil and put it in the fridge for a while.
After that grill it. it tastes real good

Answer 4

Chicken Paprikash

3 lbs Boneless Chicken (1/2 Breast 1/2 Thighs)
1 Stick real butter
1 lg. Vadalia Onion
2 heaping Tbsp. Paprika
1 16 oz container of sour cream

Put chicken in pot and just cover the chicken with water. Boil for several min. to create a good chicken stock.

In separate pot, chop up onions and simmer with butter.

Remove chicken from boiling water and add to onions and butter. (Save this broth, your going to need it here in a min.)

Add Paprika to chicken butter and onions and simmer 10 min.

Add chicken broth and simmer another 10 min.

Add sour cream.

You can serve this over egg noodles or make drop dumplings.

3 Eggs
1 1/2 cup Flour
1/2 evaporated milk ( not necessary. you can use 2% milk)

Put on plate and drop into boiling water by cutting off pieces with a butter knife. Dumplings are done when they rise to the top. Add dumplings to chicken.

This is really Great! Your not going to be able to stop eating it. It is so good. Good-Luck!!!

Answer 5

You could try grilled chicken with lemon pepper seasoning. Or while grilling it, brush on some lemon juice.

Here's a tip for barbecuing chicken that I use myself. Before grilling, boil the chicken for a few minutes in some chicken broth, or just water with either bullion cubes or broth packets. That way you can ensure the chicken will be done thoroughly without losing any flavor.

After doing that toss it on the grill and add your favorite seasonings or sauce. Another plus to doing this is that it keeps your food from getting a sticky carmelized coating that you get from grilling with some barbecue sauces.

Answer 6

i know a recipe where you need a chicken and a pack of salt. You don't have to marinate the chicken or do anything with it. Just empty the pack of salt into the pan/tray, put the chicken on it. Broil it till it is ready (the juices run clear)
I am a vegetarian, i never tried it, my grandmom used to cook chicken like that all the time, everyone liked it so much because it's delicious they said and the skin is very crispy. I know several families who cook chicken like that from time to time.

Answer 7

My exes Greek chicken is always good. Take one cut up whole chicken, 3-4 medium potatoes, some sliced onions, and a lime quartered. Saute the chicken til brown in an electric skillet or large frying pan. cut the potatoes into quarters and add to the pan, add onions and lime and some Greek Seasoning, no more than a tablespoon unless you like it spicy. simmer in skillet for up to an hour-make sure taters are done then serve witha veggie. Happy eating!!!!!

Answer 8

Country chicken casserole

(This recipe is VERY user-friendly. Everyone likes it. You can double or triple it---use a bigger pan and increase cooking times. The leftovers freeze, and the juice is fantastic with a good hearty bread.)

QUANTITIES ARE FOR ABOUT 6 PEOPLE. If you like more of an ingredient, or have a lot of something you want to use up, toss in a little extra (within reason).
Chicken pieces of preference: I'll use a family pack of legs and thighs (about 3 1/2 pounds, bone in) for 6 people. Your mileage may vary.
3-4 white potatoes, unpeeled, cut into 1/4 inch slices.
2-3 big onions, white or yellow, peeled, sliced 1/4 inch thick.
2-3 big bell peppers, seeded, cut into 1/4 inch strips.
Most of a pound of carrots, topped and tailed, cut into big chunks, peeled if it really matters to you.
Most of a head of celery, topped and tailed, in big chunks.
About a 2-pound can of tomatoes, plain or flavored, as you like.
Salt, pepper, hot water.


Put about 2/3 of the raw vegetables on bottom of pan. Add chicken. Cover with the rest of the raw vegetables. Squish the tomatoes up and pour over the raw veggies. Salt, pepper to your taste. Fill the tomato can up with hot water (tap hot is fine) and pour it over the veggies.

Cook in covered pan in oven at 400 degrees for 75-90 minutes or until meat is done, or on stovetop in covered Dutch oven over medium heat for same time.

Answer 9

Try chicken neptune. Stuff a boneless chicken breast with a crab and cream cheese mixture then roll it in the flour/egg wash seasoned breadcrumb thing. Bake then eat.

Answer 10

How about drunk chicken? That's where you soak a whole chicken in beer and your fave alcohol overnight, then cook it either in the oven or grill with an additional can of beer shoved up its butt!! Add seasoning as you like, keep the beer can right side up and cook away. Baste often so it does not dry out and I promise you will have them begging for more!! The alcohol cooks out but the flavor remains, so it's safe for kids. Makes a tasty meal!!

Answer 11

You can pan fry the chicken, one of my favorites is chicken picatta. Take 3 chicken breasts and thin it out so that you have the same thickness throughout the breast. add some olive oil to a fry pan and heat over med high heat cook chicken till brown on both sides. add 1 can of chicken broth to the pan and about 1-2 tbls of capers(you can find them next to the olives in the grocery store). let broth simmer for about 10 min and turn the chicken halfway through. remove the pan from heat and add about 1/3 cup of butter stirring to melt through. Bon appetite