interested in chcken recipes for leg and thighs.?

Question

preferably quick all ethinicities does no matter prefer it something different more interesting

Answer 1

Firecracker Drumsticks
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil

To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.



Sweet and Sour Chicken
1 medium onion, sliced
1 medium carrot, peeled, sliced
1 medium celery stalk, sliced
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 cup KRAFT CATALINA Dressing
1/2 cup soy sauce
1/2 cup firmly packed brown sugar
1 tsp. grated gingerroot
1 can (8 oz.) pineapple chunks, drained, juice reserved
1 medium green pepper, sliced
1 medium red pepper, sliced
4-1/2 cups hot cooked MINUTE White Rice

PLACE onions, carrots and celery in slow cooker; top with chicken. ADD dressing, soy sauce, brown sugar, gingerroot and pineapple juice. Cover with lid. COOK on LOW for 7 to 8 hours (or on HIGH for 3-1/2 to 4 hours), adding pineapple and peppers for the last 30 min. of the cooking time. Serve over rice.


Chicken Spectacular
3 cups cooked,diced chicken
1 pkg. Uncle Ben's Wild/White Rice(cooked according to directions)
1 can cream of celery soup,undiluted
1 medium onion, chopped fine
1 2oz. jar of pimentos, chopped fine
1 can french style green beans, drained
1 cup of Hellman's Mayonnaise (do not substitute as Hellman's will not separate when baked)
1 small can water chestnuts, drained and chopped
salt and pepper to taste

Mix all of these ingredients and bake at 350 degrees about 30 minutes or until top looks bubbly. To freeze, do not cook first.


CHICKEN & DUMPLINGS
5 chicken thighs
4 quarts of water
salt & pepper to taste
2 1/2 c. self rising flour
3 T. lard
3/4 c. buttermilk

Bring water, salt & pepper to a boil. Add chicken and cook until meat begins to fall apart. Remove chicken from broth, set aside. Cut lard into flour then add buttermilk. Stir until it cleans the sides of the bowl. Roll out thin on a well floured surface and cut into 1" x 3" strips. Taste broth to make sure it is well seasoned and adjust as needed. Make sure broth is boiling. Remove all skin and bones from chicken and cut into small pieces. Add chicken back to broth. Drop dumplings in a few at a time until all are in the broth. Cover and cook on low heat for 20 minutes. Add 1 stick butter and 1 can evaporated milk. Once butter is melted, gently stir to combine milk and butter with broth and serve while hot.


Parmesan Chicken Legs
12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt

In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

Answer 2

Too easy.

Chicken and Dumplings

Boil chicken with skin, bones and all until easily comes off the bone in salted water. (Dark meat will be more flavorful than white.) I use a 5 or 6 quart Dutch oven. Use tongs and fork to remove skin, bone and "yucky" stuff and save the water. Return the meat to the water and add heaping tablespoon of chicken bouillion. Return to a low boil. Tear 2 to 3 cans of biscuits into quarters (each biscuit 4 pieces) and drop into boiling chicken. Add pepper to taste. Biscuits will swell up but then shrink after about 10 minutes. Yummy.

Answer 3

I **love** making chicken cacciatore, an Italian pasta dish using chicken thighs in the sauce. I prefer to use bone-in, skinless chicken thighs and often remove the skin myself.

Combine in a crock pot --

2 boneless, skinless chicken thighs for each person (I usually make in batches to feed 4, using 8 thighs)
1 diced onion
1 diced green or red pepper
1 can diced tomatos
1 can tomato sauce
2 tsp oregano
1 cup whole pitted black olives
salt and pepper to taste

Cook in crock pot on high 4 hours, or on low 8 hrs +

I like to put this on in the morning, go to work, and by the time I get home the sauce is all ready and I've just got to boil the pasta.

Enjoy!!

Answer 4

Jerk Rub chicken thighs - I would also include drumsticks! I have made this a few times and my family eats them up. A lot of spices but if I can get chicken leg quarters for 29 cents a pound I'm willing to buy some spices. I grill them over charcoal. It is a Bobby Flay recipe I got off food network, hope this gets you there http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_229169hj85789,00.html?rsrc=search

Answer 5

FRIED CHEESE STUFFED CHICKEN THIGHS

8 chicken thighs, skinned & boned
1/2 (8 oz.) pkg. Swiss cheese
8 slices bacon, partially cooked
2 egg whites, lightly beaten
1 1/2 tbsp. lemon juice
3/4 c. all-purpose flour
1 1/2 tsp. lemon pepper seasoning
Vegetable oil

Place each chicken thigh between 2 sheets of heavy-duty plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or a rolling pin.
Slice cheese lengthwise to make 8 even strips. Place 1 strip of cheese in center of each chicken thigh. Fold ends over and wrap each with a strip of bacon, secure with wooden picks.

Combine egg whites and lemon juice. Combine flour and lemon pepper seasoning. Dip each chicken thigh in egg mixture, dredge in flour mixture. Pour oil to depth of 1 inch into a heavy skillet. Fry in hot oil until golden brown.

Answer 6

60 Garlic Chicken
http://groups.yahoo.com/group/rushinrecipes/message/90