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chicken "things"

Mama Mangia

Mama Mangia

Super Moderator
"FRIED" CHICKEN FINGERS


SERVES 4

¼ c. panko or plain dry bread crumbs
2 t. Parmesan
2 t. dried instant minced onion
¼ t. salt
1 lb. chicken tenders
Nonstick spray

Place oven rack in lowest position. Line sheet. Mix crumbs, cheese, onion and salt. Press tenders into it. Spray sheet. Bake halfway through - about 7 minutes. Remove from sheet; re-spray. Turn tenders over, bake until done - about 5 minutes.
 
Best Chicken Croquettes


1 (10 3/4 ounce) can condensed creqam of chicken soup
1 1/2 cups finely chopped cooked chicken
1/4 cup fine dry bread crumbs
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
1/4 teaspoon poultry seasoning
Shortening
1/2 cup milk

To make croquettes, combine 1/3 cup soup, chicken, bread crumbs, celery, onion and 1/8 teaspoon poultry seasoning. Mix well; shape into 6 croquettes or patties (if mixture is difficult to handle, chill before shaping). Roll in additional bread crumbs. In skillet, brown croquettes in shortening.

Meanwhile, in saucepan, combine remaining soup, 1/8 teaspoon poultry seasoning and milk. Heat; stir occasionally.

Serve with croquettes.

Makes 3 servings.
 
CANDIED CHICKEN


6 boneless chicken breasts
1 C. maple syrup or pancake syrup
1/2 C. catsup
1/2 C. vinegar


Preheat oven to 350ºF.

Trim excess fat and skin from chicken and lay flat in a
13 x 9-inch baking dish.

Combine remaining ingredients in bowl and mix well with
a wire whisk. Pour over chicken breasts and bake for 30 to
45 minutes, until chicken is tender and sauce is thickened,
turning and basting two or three times during baking.
 
Honey-Garlic Drumsticks

24 chicken drumsticks
1 teaspoon salt
1/2 teaspoon black pepper
1 cup honey
1/4 cup chopped garlic
2 tablespoons hot pepper sauce

1. Preheat the oven to 400°F.
2. Place the drumsticks on 2 rimmed baking sheets and season with the salt and pepper; bake for 30 minutes.
3. Meanwhile, in a medium bowl, combine the honey, garlic, and hot pepper sauce; mix well. Remove the drumsticks from the oven and brush with the sauce.
4. Bake for 20 to 25 more minutes, or until no pink remains and the juices run clear.

SERVING TIP: Make an extra batch of the honey-garlic sauce that you keep separate for serving as a dipping sauce with the baked wings.
 
Lemon Pepper Chicken

A wonderful chicken recipe that is quick and easy to make.


1 Tbs butter
4 chicken breasts
1 bottle lemon-pepper seasoning


1. Melt butter in a large skillet. Add chicken breasts. Once the
breasts are just cooked, cover with the seasoning.

2 Cook for about 20 minutes or until chicken reaches 160°F. when
thermometer is inserted at thickest part and juices run clear when
cut.

Servings: 4
 
Miami Chicken Legs

2 lbs chicken legs
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons oil
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon dried basil
1 dash salt & pepper
2 minced garlic cloves

Wash and dry chicken.
Prepare marinade-basting sauce by combining all the ingredients.
Place chicken in a bowl and pour marinade over it. Marinate at room temperature for at least 1 hour.
Remove chicken from marinade and reserve for use as basting sauce.
Place chicken on preheated grill or broiler. Baste with sauce on all sides.
Grill chicken, basting and turning every 10 min for about 30 min or until chicken is done and juices run clear when pierced with fork.
 
Quick Chicken


4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese


1. Preheat oven to 400 degrees F (200 degrees C).

2. Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.

3. Bake at 400 degrees F for 30 minutes
 
PINEAPPLE SALSA CHICKEN



1 lb. boneless chicken pieces
1 (8 oz.) can crushed pineapple, drained
1 (16 oz.) jar pineapple salsa
2 cloves garlic, minced
2 T.1 fresh cilantro


Spray baking dish with vegetable spray. Place chicken pieces in baking dish.

Combine pineapple, salsa, garlic and cilantro; pour over chicken and bake until tender, about 45-55 minutes.

Yields 4-6 servings
 
Awesome Cajun Chicken Wings



1 (5 lb) bag chicken wings
1 tablespoon cayenne
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon salt
1/2 teaspoon white pepper
1/2 teaspoon fresh ground black pepper
1/4 cup vegetable oil


Rinse chicken and pat dry.
(if wings are whole, cut off and discard pointed tip and halve wings at the main joint.)

In food processor or blender, combine all remaining ingredients,EXCEPT oil.

Process until well blended.

With machine on, slowly pour in oil and process until a thick paste forms.
In a large bowl, combine wings and paste.

Toss until wings are well coated.

Cover and refrigerate over night.

Broil or grill wings until nicely browned outside and cooked through.

Serve warm or at room temperature.
 
Coca-Cola Glazed Chicken Wings



3/4 cup Coca-Cola
1/4 cup soy sauce
2 tablespoons brown sugar
1 1/2 tsp. prepared mustard
1 small onion - chopped
10 chicken wings



In medium saucepan, combine all ingredients, except wings. Heat to
boiling, stirring constantly. Reduce heat and simmer 30 minutes. Bake
wings at 350: for 25 minutes. Pour sauce over wings & bake 10 minutes
longer at 375°F.
 
Honey Sweet 'n Sour Wings


3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 tsp garlic salt
1/2 tsp bottled hot pepper sauce
1 1/2 lbs fried or baked chicken wings



1 Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well.
2 Cook and stir until mixture begins to thicken.
3 Pour over chicken wings in baking dish.
4 Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.
 
Grilled Chicken Wings


3 lbs. chicken wings
1/2 cup Dijon mustard
2 teaspoons olive oil
4 cloves garlic, minced
1/4 cup soy sauce
1/2 teaspoon ground ginger


Cut the chicken wings into three pieces and discard tips. Mix
remaining ingredients into a bowl. Add wings and stir. Cover and
marinate for 45 minutes. Place pieces on the grill and brush with
remaining mixture. Grill over medium-hot coals about 15-20 minutes,
turning once.
 
La Brea Tar Pit Chicken wings

24 chicken wings (about 4 pounds)
1 cup soy sauce (preferably Kikkoman)
1/2 cup dry red wine
1/2 cup sugar, plus
1 tablespoon sugar
1/4 teaspoon ground ginger

Preheat oven to 400°F.

Cut off wing tips, reserving them for another use, and halve wings at joint.

Arrange wings, skin sides down, in a roasting pan large enough to hold them in one layer.

In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved and pour evenly over wings.

Bake wings in middle of oven 45 minutes.

Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.

Transfer wings with tongs to a platter.

Serves 8 to 12 as an hors d'oeuvre.
 
FIRECRACKER CHICKEN WINGS

3 lb. wings
3 T. butter, melted
2 T. apple-cider vinegar
2 - 3 T. hot pepper sauce
2 t. paprika
1 t. salt
¾ - 1 t. chili powder
¾ t. garlic powder
1 c. sour cream
1 env. (.7 oz.) Italian salad dressing mix
1 T. chopped parsley

Preheat oven to 450* F. Line baking pan with foil. Spray. Combine butter, vinegar, hot sauce and seasonings. Add wings; toss to coat. Bake until done. Combine sour cream, dressing mix and parsley for dipping sauce.
 
Crispy Crunchy Chicken Strips


5 skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed


1. Preheat oven to 400 degrees F (200 degrees C).

2. Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat

3. Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
 
PECAN CRUSTED CHICKEN FINGERS

3 skinless, boneless chicken breast halves,
2 teaspoons Cajun spice
1/4 teaspoon salt
4 tablespoons pecan meal or 2 tablespoons pecan halves, finely ground
1 egg white
2 teaspoons canola oil

Apricot Sauce:
1 cup canned apricot nectar
2 tablespoons spicy mustard
1 tablespoons cider vinegar
1 teaspoon cornstarch

Slice chicken into 1/2 inch wide strips. Set aside.

Beat the egg white lightly in a wide, shallow dish.

In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered.

Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce.

Apricot Sauce: Combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat. In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.
 
BBQ Chicken Fingers

3 boneless skinless chicken breasts
2 tablespoons BBQ sauce
2 tablespoons water
1/4 cup milk
1 egg
1 can Pringles

Cut chicken breasts into strips. Mix BBQ sauce, water, egg, and milk in shallow dish. Lay strips of chicken in dish and make sure they are all covered with the mixture. Refrigerate until ready to cook. Preheat oven to 400 degrees F. Crush Pringles and roll the chicken strips into the chips to cover them. Place on baking sheet. Bake 10 minutes, flip over, and then bake for another 3-5 minutes.
 
Chili's Tortilla Crunch Chicken Fingers

1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

Preheat oven to 375 degrees F. Coat a large baking sheet w ith vegetable cooking spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips into egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
 
HOOTER?S HOT WINGS

1/4 cup butter
1/4 cup Louisiana hot sauce
1/8 teaspoon ground pepper
1/8 teaspoon garlic powder
1/2 cup all purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

Combine flour, paprika, cayenne and salt in large zip lock bag. Put the wings in bag and shake till evenly coated. Place wings on platter cover and refrigerate 60 t0 90 minutes. This helps the breading to stick when frying.

Place butter, hot sauce, pepper and garlic powder in small sauce pan. Heat on low until butter is melted and ingredients are well blended.

Heat oil in deep fat fryer to 375 degrees. If you don?t have a deep fryer heat oil in a pan, enough to cover wings completely; at least an inch or so deep.

Place the wings into the hot oil and cook 10 t0 15 minutes or until the wings turn dark brown. Drain on paper towels. While wings are still hot place in large bowl add the sauce and stir to coat evenly.

Serve with bleu cheese or ranch dressing along with celery and carrot sticks on the side.
 
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