topic Re: Favorite Chicken Recipe? in Recipes

Favorite Chicken Recipe?

Anonymous032819 — Fri, 04 Sep 2020 20:08:33 GMT

I love chicken, and I find myself eating that more often than anything else.

I love fried chicken, baked chicken, and roasted chicken.

In fact, I am roasting a chicken right now.

First, I soaked it overnight in a brine, then I injected it with a garlic lemon butter marinade, then I slathered mayo on the skin, before I seasoned the skin with salt and pepper, garlic powder, and paprika, before putting it in a roasting bag.

What are some of your favorite ways to cook a chicken?

Re: Favorite Chicken Recipe?

colleena — Fri, 04 Sep 2020 20:11:51 GMT

@Anonymous032819 Omg, that sounds so good my mouth is watering - if you have extras can you send my way please.

Re: Favorite Chicken Recipe?

mspatmac — Fri, 04 Sep 2020 20:31:42 GMT

Since it's just me I like quick and easy. The following is from a post that I copied and it is really good. Credit goes to poster Petuniapig

"I like my version of oven fried chicken cutlets. If they are very thick, pound them a little flatter. Soak in milk for 1/2 hour or so. Coat each cutlet in seasoned breadcrumbs and place on a foil-lined pan (make sure pan has a rim). Drizzle with oil and bake at 375 for 30 minutes.

I make a lot as I love the leftovers. This is tasty at room temperature as a sandwich with some mayo, duck sauce, salsa, etc. Slice it and put it in a pita or wrap with veggies. So versatile."

Re: Favorite Chicken Recipe?

Mz iMac — Fri, 04 Sep 2020 20:42:16 GMT

I eat cornish hens weekly.

I cut it in half

Season w/Italian dressing, teriyaki sauce, accent, salt, pepper, paparika, lemon pepper seasoning.

Marinate overnight

Re: Favorite Chicken Recipe?

Anonymous032819 — Fri, 04 Sep 2020 21:03:45 GMT

@colleena wrote:
@Anonymous032819 Omg, that sounds so good my mouth is watering - if you have extras can you send my way please.

@colleena

It was delicious!

It was literally falling off the bone.

Re: Favorite Chicken Recipe?

momtochloe — Fri, 04 Sep 2020 21:07:40 GMT

This is hands down my favorite way to cook chicken. So easy and so delicious!:

https://myfridgefood.com/recipes/entree-chicken/easy-roast-chicken/

Re: Favorite Chicken Recipe?

IamMrsG — Fri, 04 Sep 2020 21:13:26 GMT

I have over 100 chicken recipes in my file, but these two came to mind immediately:

Baked Chicken Mexican Style

QVC Recipe Swap | by Beebee2 on Dec. 14, 2010

1 egg

2 Tablespoons bottled green chili salsa or taco sauce

1/4 teaspoon salt

2 cups plain Panko bread crumbs

2 teaspoons chili powder

2 teaspoons ground cumin

1 ½ teaspoons garlic salt

½ teaspoon ground oregano

6 boneless, skinless chicken breasts

1/4 c butter

4-6 cups shredded iceberg lettuce

1 cup sour cream

6 Tablespoons thinly sliced green onion

1 ½ dozen cherry tomatoes

1 - 2 limes cut into wedges

1 ripe avocado, peeled, pitted and sliced

In a pan beat together egg, salsa and salt. In another pan combine breadcrumbs, chili powder, cumin, garlic salt and oregano. Dip each chicken piece into egg mixture to coat, then dip into crumb mixture; set aside.

Place butter in a large, shallow roasting or broiler pan in the oven while it is preheating to 375º. As soon as butter is melted, remove pan from oven and put in chicken pieces, turning to coat. Bake, uncovered, until chicken is done, about 35 minutes.

To serve, place chicken on a bed of shredded lettuce. Garnish with a dollop of sour cream, green onion, cherry tomatoes, lime wedges and avocado. Pass extra sour cream and salsa.

Makes 6 servings

Mrs. G's Note: If breasts are still frozen, increase baking time by 50%.

This can be served as an appetizer on a party buffet or, with maybe with cole slaw and an ear of corn, as a main course. The person who shared this with me said it is a Weight Watcher's recipe.

Pretzel Chicken Bites with Mustard Chipotle Sauce

2 oz unsalted pretzels (can use salted)

1/3 cup fat free mayo

2 Tablespoons whole-grain Dijon mustard

2 teaspoons chipotle pepper sauce (Tabasco makes one)

1 teaspoon red-wine vinegar

¼ teaspoon ground pepper

¾ lb skinless boneless chicken breasts, cut into 24 chunks

Preheat oven to 400º. Spray a shallow baking pan w/ Pam

Finely chop pretzels—in food processor, or in a plastic bag & pound w/ a rolling pin

Combine mayo, mustard, pepper sauce, vinegar & pepper in small bowl

Put chicken in medium bowl, toss with 2 Tablespoons of the sauce to coat. Add to the plastic bag w/ the pretzel bits, coat evenly

Put chicken onto pan in 1 layer. Spray lightly w/ Pam. Bake about 15 min. Serve w/ remaining sauce.

Mrs. G's Note: I recommend making an extra ½ recipe sauce.

Re: Favorite Chicken Recipe?

ECBG — Sat, 05 Sep 2020 00:44:26 GMT

I have loved this chicken since I was a young teen!

My dad used to grill each of us a half a chicken in the late 60's. It was amazing!

Yummy Grilled Chicken

4 chicken breasts (2 thighs=1 breast)

1/4 cup oil

1/2 C vinegar

1 tsp salt

3-4 Tbsp Poultry seasoning

1 beaten egg

Mix all ingredients.

Either brush frequently while grilling/baking

OR--Put in a plastic food bag with chicken and marinate about 10 minutes.

Brush with marinade while grilling.

10 minutes before finishing, stip brushing on the merinade.

Re: Favorite Chicken Recipe?

Zhills — Sat, 05 Sep 2020 15:37:21 GMT

20 Minute Spicy Baked Peanut Ginger Chicken Recipe

PREP TIME5 minutes COOK TIME20 minutes TOTAL TIME25 minutes

Ingredients

1 lb boneless skinless chicken (2-3 chicken breasts), cut into 1 inch cubes
1/4 cup warm water (microwaved for 1 minute)
1/4 cup smooth/creamy peanut butter
1 teaspoon olive oil
1 tablespoon apple cider vinegar
2 garlic cloves, minced,
1 teaspoon fresh ginger (or 3/4 teaspoon ground ginger)
2 tablespoons hot sauce (to taste) I use less!
2 tablespoons soy sauce

Instructions

 Preheat oven to 375

 Cut up chicken and place in a baking dish.

 In a microwave safe bowl, microwave water for 1 minute. Remove from microwave and add remaining ingredients through soy sauce (peanut butter, olive oil, apple cider vinegar, garlic, ginger, hot sauce and soy sauce). Whisk to combine. Pour over chicken in baking dish.

 Bake for 20 minutes, or until chicken is cooked through. Remove from oven and let rest for a few minutes before serving.

 For slow cooker/crock pot instructions: add chicken to a crock pot, make sauce and pour over chicken, cook on low for 3-4 hours, or until chicken is done (when a meat thermometer registers 175 degrees).

This quickly became a favorite this Summer!

Re: Favorite Chicken Recipe?

qualitygal — Sun, 06 Sep 2020 09:44:12 GMT

The other day, I was searching for chicken, rice and pineapple in a recipe.

Would anyone have a recipe that has these 3 things in it? I just had a want for one.

Thanks.

Re: Favorite Chicken Recipe?

Jordan2 — Sun, 06 Sep 2020 14:21:29 GMT

@qualitygal wrote:
The other day, I was searching for chicken, rice and pineapple in a recipe.
Would anyone have a recipe that has these 3 things in it? I just had a want for one.

Thanks.

@qualitygal I don't cook all that much, it's only me. Have you looked up recipe, Sweet and Sour Chicken and Hawaiian Chicken? I think both dishes use pineapple chunks in the dishes ( at least that's how I made it when I had someone to cook for).

Re: Favorite Chicken Recipe?

walker — Sun, 06 Sep 2020 18:25:09 GMT

I LOVE chicken! It is hard to pick a favorite. Now I have more recipes to try from those posted here. I am posting two.....first easy for 2-4 people; second one good for 6-8 people....nice to make ahead for company.

Chicken Piccata

4 chicken breasts (about 6 oz. each...if possible buy thin)

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons butter

1/4 cup fresh lemon juice

1/2 cup dry white wine (or chicken broth)

2 tablespoons capers (good with or without)

If chicken breasts are not thin, place between two large pieces of plastic wrap and flatten with meat tenderizer to 1/4" thickness. Mix together flour, salt and pepper. Melt butter in skillet on medium heat. Dredge chicken in flour mix, shaking off excess.

Brown chicken in pan, in melted butter, 5 minutes on each side. Pour wine (or broth) and lemon juice over chicken and simmer about 20-30 minutes or until chicken is done and sauce has thickened. Top with capers and serve.

Baked Chicken Breasts

8-10 chicken breasts, boneless*

2 cups sour cream

1/4 cup lemon juice

3 teaspoons Worcestershire sauce

1/4 teaspoon pepper

3 teaspoons celery salt

1 teaspoon paprika

1/2 teaspoon garlic salt

1 package Pepperidge Farm Stuffing

3/4 cup butter

Mix all ingredients except chicken, stuffing and butter together in large bowl. Add chicken breasts and coat completely. Cover and refrigerate for 24 hours.

Crush the stuffing mix. Remove chicken from sauce and coat in stuffing (discard sauce). Place chicken breasts in baking dish. Melt 3/4 cup of butter. Pour 1/2 of it over chicken and bake at 350 for 30 minutes (uncovered). Pour remaining butter over chicken and bake another 30 minutes.

* Some chicken breasts today are very large. Up to you how many chicken breasts to buy. Some larger breasts can be cut in half.

Re: Favorite Chicken Recipe?

qualitygal — Sun, 06 Sep 2020 18:27:28 GMT

@Jordan2 I did find those type of recipes thanks.

Re: Favorite Chicken Recipe?

Nightowlz — Fri, 11 Sep 2020 17:07:31 GMT

I like chicken breasts dipped in egg than bread crumbs and baked on cookie sheet with a little butter. YUM!!! We also brine them & BBQ.

Re: Favorite Chicken Recipe?

aroc3435 — Mon, 14 Sep 2020 17:58:40 GMT

Treasured Chicken

Tobago, Page 96, Serves 4

Don't Stop the Cook! A Complete Guide to Caribbean Recipes

Pro Publishing, Inc., 2004

1 (4 pounds) whole chicken

2 Tsps water

1/2 cup soy sauce

2 Tsps cornstarch

1/2 cup dark rum (I use Myers)

1/2 Tsp dry Mustard (I use Coleman's English)

1/4 cup vegetable oil (I prefer peanut oil)

2 Tbsps fresh parsley, minced

1/4 cup lime juice (I use fresh & the zest from the lime)

1/4 cup fresh thyme leaves

1 & 1/2 Tbsps fresh ginger, minced

1 medium onion

4 cloves garlic, minced

3 chile peppers, seeded and minced

Slice chicken in half, clip the wings and remove bones around the chicken breast. Place chicken in a roasting pan. In a food processor, add all the ingredients except cornstarch and water. Process for 15 seconds until a mashed mixture forms. Pour the mash over chicken and refrigerate for 2 hours.

Preheat oven to 350 degrees. Cook chicken for 1 hour until meat removes easily from bones. Remove bones and return meat in the pan to the oven for 50 minutes and baste every 20 minutes with the pan juices.

Mix water and cornstarch together and set aside. Pull out chicken from the roasting pan and set aside. Simmer pan juices and add in the cornstarch mixture over medium heat stirring frequently. Place the heated sauce in a bowl for ladling over individual servings of the chicken.

This is very nice served over white rice, or rice cooked with pineapple bits, and a side of crisp steamed green beans or carrot coins.

aroc3435

Washington, DC