fried/baked chicken recipes?

Answer 1

CHICKEN FRENCH

TAKE CHICKEN BREAST... BONELESS
COAT WITH FLOUR,
DIP IN EGG
FRY OVER MED HEAT USING PLENTY OF OIL
COOK THOROUGHLY
GET A NEW LARGE FRY PAN
MELT A STICK OF BUTTER
CHOP 2 CLOVES OF GARLIC AND SAUTE IN BUTTER
ADD 1/2 CUP OF LEMON JUICE
1 CUP OF WHITE WINE
LET MIXTURE SIMMER TO AN ALMOST BOIL, LOWER HEAT
ADD COOKED CHICKEN BREASTS
LET SIMMER PUTTING JUICE ON CHICKEN OCCASSIONALY
LET SIMMER FOR 1/2 HOUR
SERVE WITH RICE
AND OR BROCCOLI

Answer 2

Easy Roasted Chicken and Potatoes
* 1 chicken, about 3 1/2 to 3 pounds, quartered
* Juice of 2 lemons
* 3 cloves garlic, minced
* Dash pepper
* 1 teaspoon salt, divided
* 1/2 cup dry white wine
* 2 tablespoons butter
* 2 tablespoons olive oil, divided
* 8 ounces fresh sliced mushrooms
* 2 pounds small red potatoes, cut in large chunks or quartered
* 1 large onion, sliced
* 1 teaspoon fresh chopped rosemary or thyme or about 1/2 teaspoon dried rosemary or thyme, divided
* 1 pint grape tomatoes, halved, optional

PREPARATION:
Heat oven to 375°.
Quarter the chicken, wash, and pat dry; place in a shallow dish or food storage bag. Combine lemon juice, garlic, a dash of pepper, 1/2 teaspoon salt and wine; pour over the chicken and turn to coat.
Cover or seal and refrigerate for at least 1 hour.
In a medium skillet, heat 2 tablespoons butter and 1 tablespoon olive oil; add mushrooms. Saute until mushrooms are golden brown.
Meanwhile, prepare potatoes and onions; place in a bowl and toss with the remaining 1/2 teaspoon salt, a dash of pepper, and half of the rosemary or thyme, and the remaining 1 tablespoon olive oil. Set aside.
Take the chicken out of the marinade and arrange in a roasting pan. Sprinkle with the remaining rosemary or thyme. Pour remaining marinade into the mushrooms and boil for 2 minutes to reduce slightly. Arrange the potatoes and onion around the chicken pieces. Pour mushrooms over the chicken pieces. Roast for about 1 1/2 hours, turning chicken after 1 hour. If desired, sprinkle the tomatoes over the chicken and potatoes about 15 minutes before done. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.
Serves 4.

Answer 3

Oven-Fried Garlic Chicken

2/3 cup breadcrumbs
2/3 cup grated parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
5 tablespoons butter or margarine
3 cloves garlic, minced
3 lbs chicken, cut up

Preheat oven to 350.
In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.
In a small saucepan, heat butter and garlic over very low heat until butter melts.
Remove from heat.
Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
Place chicken skin side up on a large foil-lined baking sheet.
Mix together any remaining crumb mixture and butter and sprinkle over chicken.
Place in oven and bake 1 hour.

Moist Cheddar-Garlic Baked Chicken Breast

1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 cup seasoned dry bread crumbs (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
4 tablespoons grated parmesan cheese
black pepper
4 boneless skinless chicken breasts
grated cheddar cheese, for top (use any amount desired, can use mozzarella cheese)

Set oven to 350 degrees.
Butter an 11 x 7-inch pan (for 4 breasts, use a larger pan for more breasts).
In a bowl, combine butter, fresh garlic, garlic powder and salt.
In another bowl, combine breadcrumbs, cheddar and Parmesan cheese and pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear, or you may bake covered for 15 minutes and uncover for the remainder of the cooking time, baking uncovered will create a crispier crust.
**NOTE** for moist tender breasts cooking time should take no more than at the most 35 minutes unless they are very large then you might have to add on a couple extra minutes).
Top with shredded cheese the last 5 minutes of cooking (this is only optional).
Delicious!

Answer 4

CHICKEN ENCHILADAS
By Marilyn - Tonopah, AZ

2 boneless skinless chicken breast halves
3 c. chicken broth or 3 chicken boullion cubes & 3 c. water
1 can Veg-All, drained (16 oz.)
1 to 2 T. oil
1 can enchilada sauce (28 oz.)
2 c. shredded cheddar cheese
10 to 12 corn tortillas
Cooking spray

Directions:
Spray a 13" X 9" baking dish.

Cook breasts in chicken broth until tender. Remove from broth and cool, covered (so they don't dry out) until they can be handled. Reserve 1 cup of broth. Shred the meat.

In a saucepan, pour in enchilada sauce and reserved broth. Simmer for 10 min.

In a skillet, heat oil, add vegetables, saute for 5 minutes, then add chicken and cook another 5 minutes. Add 1 cup enchilada sauce. Stir.

Soften tortillas, fry in oil, dip in enchilada sauce or however you choose.

Fill tortillas with 2 to 3 tablespoons of chicken mixture, roll up and place seam side down in baking dish. Pour enchilada sauce over enchiladas. Cover with foil and bake in a 350 degree oven for 40 minutes. Take out of oven, remove foil and top with cheese. Bake for 10 minutes or until cheese is hot and melted.

Answer 5

I always have left over, cooked, de-boned chicken in the freezer. Thaw it in your microwave. In a pan or skillet, pour a little bit of your favorite salsa, add the chicken and some frozen mixed peppers(red, yellow, green) slice an onion and add that too. Let all this cook down(I let mine cook for at least an hour, because it makes the chicken tender and it absorbs the flavor of the salsa. Place it on Burrito sized tortillia wraps and add your favorite toppings. Roll it up and dinner is served.

Answer 6

GARLIC ROASTED BAKED CHICKEN

Simple and to the point, this dish is satisfying and filling.
Ingredients
8 boneless skinless chicken breast halves
10-12 small red potatoes, quartered
1 tsp. dried rosemary leaves, crushed
1/2 tsp. peppered seasoned salt
4- garlic cloves, minced
2 Tbs. olive oil
1/4 C. shredded fresh Parmesan cheese
1/4 C. chopped fresh chives
Directions
Heat oven to 425 degrees. Arrange chicken and potatoes in ungreased 15x10x1-inch baking pan. In a small bowl, combine rosemary, seasoned salt, garlic and oil: mix well. Brush over chicken and potatoes. Sprinkle with cheese. Bake at 425 degrees for about 40 minutes or until chicken is golden brown, its juices run clear, and potatoes are light golden brown. Sprinkle with chives.

Yield: 8 servings


*********CRUSTY FRIED CHICKEN
1 (2-3 lb.) frying chicken, cut up
2 tbsp. milk
1 egg
2 tbsp. chopped parsley
1/2 cup cracker meal
1/2 cup finely ground salted peanuts
Salt and pepper to taste
Dip cut up chicken in thoroughly mixed egg-milk batter, then dip each piece in combination of ground peanuts, cracker meal, salt, pepper and chopped parsley. Be sure chicken is evenly coated with the peanuts and cracker crumbs.
Fry in hot oil in heavy frying pan til each piece is golden brown and tender. Drain; serve piping hot with gravy made from pan drippings.
Gravy:
Drain fat from skillet; leaving brown pieces of peanut cracker crust in skillet. Measure 2 tbsp. flour, blend well with 2 tbsp. fat in skillet, then add all at once, 1 cup water. Stir constantly until gravy is of proper consistency. Season to taste.

Answer 7

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