J
jeanettemn
Guest
I know not a heathly dinner but sure will be tastey!!!
Cooking Forum
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B
ButtrflyDreams
Guest
Mmmmm! I agree! LOL I love fried chicken & my hubby makes some really good fried potatoes! You're making me hungry! LOL
Mama Mangia
Super Moderator
Same here - I absolutely love fried chicken!! What about a baked version???
Oven-Fried Chicken
2 tablespoons butter or margarine, melted
2 large eggs, beaten
2 tablespoons milk or water
1/2 cup yellow corn meal
1/2 cup all-purpose flour
1 1/4 teaspoons paprika
3/4 teaspoon garlic powder
1 (2.5-3 lb.) chicken, cut up and skinned
PREHEAT oven to 400° F. Coat 13 x 9-inch baking dish with butter.
COMBINE eggs and milk in medium bowl. Combine corn meal, flour, paprika and garlic powder in medium bowl. Dip chicken pieces into egg mixture, coating both sides, then into corn meal mixture. Place in prepared baking dish.
BAKE , brushing chicken once during baking with juices from pan, for 45 to 50 minutes or until chicken is no longer pink near bone. Season with salt and ground black pepper to taste.
FOR OVEN-FRIED FISH:
SUBSTITUTE 2 lbs. fresh or frozen (thawed) white fish fillets for chicken. Prepare as above. Place skin-side down in baking dish. Bake for 20 to 25 minutes or until fish flakes easily when tested with a fork. Season with salt and ground black pepper to taste.
Baked Potato Sticks
4 to 6 Idaho baking potatoes
2/3 cup butter melted
2 tablespoons soy sauce
1/3 cup corn flake crumbs
1 tablespoon sesame seeds
Select 4 very large or 6 medium size potatoes. Scrub well and cut each potato in to 6 or 8 wedges, lengthwise. Arrange on a baking sheet. Combine melted butter and soy sauce and brush over potatoes. In small bowl, combine corn flake crumbs with sesame seeds. Sprinkle over potatoes. Bake in preheated 400F oven for 35 minutes or until crisp and lightly browned.
or
Baked Potato Wedges
3-4 medium potatoes
2-3 tablespoons of melted butter
1/4 teaspoon of garlic powder
4 dashes of parsley
Salt & pepper
1 tsp. basil
Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters.
Stir together melted butter, garlic powder, basil and parsley. Arrange
potatoes skin side down on a shallow baking pan. Brush seasoned butter
over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake,
uncovered, at 400ºF. for about 1 hour or until golden brown and tender
when pierced.
these may be a bit healthier!
Oven-Fried Chicken
2 tablespoons butter or margarine, melted
2 large eggs, beaten
2 tablespoons milk or water
1/2 cup yellow corn meal
1/2 cup all-purpose flour
1 1/4 teaspoons paprika
3/4 teaspoon garlic powder
1 (2.5-3 lb.) chicken, cut up and skinned
PREHEAT oven to 400° F. Coat 13 x 9-inch baking dish with butter.
COMBINE eggs and milk in medium bowl. Combine corn meal, flour, paprika and garlic powder in medium bowl. Dip chicken pieces into egg mixture, coating both sides, then into corn meal mixture. Place in prepared baking dish.
BAKE , brushing chicken once during baking with juices from pan, for 45 to 50 minutes or until chicken is no longer pink near bone. Season with salt and ground black pepper to taste.
FOR OVEN-FRIED FISH:
SUBSTITUTE 2 lbs. fresh or frozen (thawed) white fish fillets for chicken. Prepare as above. Place skin-side down in baking dish. Bake for 20 to 25 minutes or until fish flakes easily when tested with a fork. Season with salt and ground black pepper to taste.
Baked Potato Sticks
4 to 6 Idaho baking potatoes
2/3 cup butter melted
2 tablespoons soy sauce
1/3 cup corn flake crumbs
1 tablespoon sesame seeds
Select 4 very large or 6 medium size potatoes. Scrub well and cut each potato in to 6 or 8 wedges, lengthwise. Arrange on a baking sheet. Combine melted butter and soy sauce and brush over potatoes. In small bowl, combine corn flake crumbs with sesame seeds. Sprinkle over potatoes. Bake in preheated 400F oven for 35 minutes or until crisp and lightly browned.
or
Baked Potato Wedges
3-4 medium potatoes
2-3 tablespoons of melted butter
1/4 teaspoon of garlic powder
4 dashes of parsley
Salt & pepper
1 tsp. basil
Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters.
Stir together melted butter, garlic powder, basil and parsley. Arrange
potatoes skin side down on a shallow baking pan. Brush seasoned butter
over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake,
uncovered, at 400ºF. for about 1 hour or until golden brown and tender
when pierced.
these may be a bit healthier!
B
ButtrflyDreams
Guest
Oooh! You're making my mouth water! LOL Where do you come up with so many good recipes mama mangia? I will definately be trying this one next time my hubby comes home.
M
medako
Guest
I make a oven fried chicken too. Mine uses Bisquick, salt, pepper, and paprika. Coat your chicken in that mixture and then bake in a shallow pan (with about 2 T melted butter) for about 20 minutes at 400, then flip it over and bake another 15 minutes.
It's always been a big hit around here, especially when we're craving fried chicken and I don't fry.
It's always been a big hit around here, especially when we're craving fried chicken and I don't fry.
Mama Mangia
Super Moderator
That's what old cooks/bakers have in their files and stored in their heads - tons of recipes!!! I love to cook and bake and experiment! I want to find someone who would like all my recipes, techniques, notes, etc. that I have learned throughout the years so that I could pass it all on. I'd have them in my kitchen cooking and baling all day long! LOL
E
ExCal
Guest
Hey im a big potato and chicken man, so thank you very much! These recipes should come in handy one of these days, my stomach thanks you. Lol
Mama Mangia
Super Moderator
You're very welcomed! We'd get along just fine - I love chicken and potatoes! and your stomach is also welcomed - LOL!!
M
Mrs. Chipotle
Guest
I often do potatoes in a pan on the stove with a bit of olive oil (cut into strips, similar to french fries). Not a bad substitute for french fries and not too unhealthy either. When we have burgers I usually do potatoes that way to go along with it.
S
spicekit
Guest
I love fried stuff! looks like everyone seems to like anything that's not healthy for them. However, this oven baked version looks tempting and healthy at the same time. I have to try this soon
S
Sophie
Guest
Yummy! I like the baked version. It seems healthier.
I bought a deep fryer. Recently, I've been deep frying everything! Deep fried food is waaay better than pan fried food. However, it's really bad for my health.
I bought a deep fryer. Recently, I've been deep frying everything! Deep fried food is waaay better than pan fried food. However, it's really bad for my health.
R
rhoshoun
Guest
I usually cook fried chicken , mashed potatoes , and green peas.
A
aeiou
Guest
I don't make fried chicken that often but do love it. I love to mix Old Bay Seasoning into the flour mixture that I use to coat the chicken. Old Bay Seasoning gives the fried chicken that extra added flavor that everyone in my household loves. I usually use about 1/4 cup of Old Bay Seasoning in the flour mixture.
Once I get the recipe for chicken marinated in buttermilk from Mama I am going to combine that recipe with my Old Bay Seasoning Fried Chicken recipe and see how the flavors taste together. I figure this will work since I dip my chicken pieces in milk before tossing them in a ziploc bag with the flour mixture.
Once I get the recipe for chicken marinated in buttermilk from Mama I am going to combine that recipe with my Old Bay Seasoning Fried Chicken recipe and see how the flavors taste together. I figure this will work since I dip my chicken pieces in milk before tossing them in a ziploc bag with the flour mixture.
A
aeiou
Guest
Oh... forgot to share one of my favorite recipes for potatoes. I take some potatoes and cut them into large wedges or cubes. I place some Canola oil in a Ziploc bag and then place the cutup potatoes in the bag. Toss the potatoes to coat them with the Canola oil. I then pour some Hidden Valley Ranch powdered dressing mix into the bag with the potatoes and toss to coat the potatoes. The potatoes can be cooked in the oven or on the grill. If grilling just take a piece of heavy duty foil and make a little tray with sides to put the potatoes in. I usually cook the potatoes with indirect heat on the grill until they are just about done and then move them over the coals to brown them if they are not browned. Make sure you keep an eye on them when they are cooking in case they need to be turned.
M
mtmomj
Guest
I love fried chicken too - it's a big downfall of mine! I just tried a recipe similar to Mama Mangia's yesterday. I think it is a new favorite way of making chicken for me.
L
lcsamano
Guest
Another good version of potatoes is using red potatoes cuting them into 4ths. Placing them into a shallow pan with olive oil, balsamic viniger, onions, some minced garlic and cook them for at least 40 minutes then place fresh broccoli on top of it and bake another 15-20 minutes. You can also add cheese or what other good stuff you can think about.
M
magna
Guest
I often marinate chicken and over bake it with potatoes. Fried stuff..my mum forbids from deep frying anything
R
rhoshoun
Guest
I grew up on it so I don't eat it as much as I use to
L
lcsamano
Guest
Has anyone heard of smothered chicken? From what I hear it is fried chicken with gravy and you can add pineapple on top of it. I thought it was like the thin meat in Chicken fried steak but it isn't. My understanding is that it is breasts that are boneless.
Mama Mangia
Super Moderator
SMOTHERED CHICKEN BREASTS
5 T. olive oil, divided
2 lg. onions, sliced
8 oz. fresh sliced mushrooms
6 boneless, skinless chicken breasts
2/3 c. flour, divided
½ t. salt
½ t. white pepper
2 c. chicken broth
¼ c. capers, drained
½ red bell pepper, finely chopped
Heat 1 T. olive oil; cook onions until golden; remove; set aside. Add another 1 T. oil to same skillet and cook mushrooms for 3 to 5 minutes. Add to onions in bowl. Pound out breasts to ½-inch thickness and cut each in half.
Combine ½ c. flour, salt and pepper - dip chicken. Heat 2 T. oil and brown chicken. Arrange in 13 X 9-inch pan. Top with onions and mushrooms. Add remaining flour and remaining 1 T. oil to skillet; stir smooth. Add broth; stir smooth. Boil and thicken to form a gravy. Stir in capers. Pour over chicken. Bake 375* F. for 25 minutes. Sprinkle with red pepper.
Smothered Chicken, Creole Style
1 chicken, 3.5 lbs, butterflied (split down the backbone, breast intact)
salt and pepper to taste
2 Tbsp butter
1 c finely chopped onion
1 c finely chopped celery
1 c finely chopped, cored and seeded green pepper
1 1/2 tsp finely minced garlic
2 Tbsp flour
1 3/4 c. canned imported tomatoes, crushed or chopped
1 bay leaf
2 Tbsp finely chopped parsley
Sprinkle chicken with salt and pepper on both sides. Select a black
iron skillet large enough to hold the chicken comfortably when it's
spread out. Fold wings under to secure them.
Melt the butter in the skillet and add the chicken, skin-side down.
Cover firmly with a plate which fits comfortably inside the skillet
and add about 5 lbs of weight to the top of the plate. Cook over
low heat until the skin side of the chicken is nicely browned,
about 15 min.
Remove chicken to a warm platter. Add the onion, celery, pepper,
and garlic to the skillet and cook, stirring, until the onions are
wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay
leaf, salt and pepper, stirring rapidly with a whisk. Bring to a
boil.
Return chicken to the sauce, skin-side up. Cover with plate and
weight and cook over low heat 45 min more. Remove chicken, cook
down sauce briefly with stirring, pour over chicken and sprinkle
with parsley.
5 T. olive oil, divided
2 lg. onions, sliced
8 oz. fresh sliced mushrooms
6 boneless, skinless chicken breasts
2/3 c. flour, divided
½ t. salt
½ t. white pepper
2 c. chicken broth
¼ c. capers, drained
½ red bell pepper, finely chopped
Heat 1 T. olive oil; cook onions until golden; remove; set aside. Add another 1 T. oil to same skillet and cook mushrooms for 3 to 5 minutes. Add to onions in bowl. Pound out breasts to ½-inch thickness and cut each in half.
Combine ½ c. flour, salt and pepper - dip chicken. Heat 2 T. oil and brown chicken. Arrange in 13 X 9-inch pan. Top with onions and mushrooms. Add remaining flour and remaining 1 T. oil to skillet; stir smooth. Add broth; stir smooth. Boil and thicken to form a gravy. Stir in capers. Pour over chicken. Bake 375* F. for 25 minutes. Sprinkle with red pepper.
Smothered Chicken, Creole Style
1 chicken, 3.5 lbs, butterflied (split down the backbone, breast intact)
salt and pepper to taste
2 Tbsp butter
1 c finely chopped onion
1 c finely chopped celery
1 c finely chopped, cored and seeded green pepper
1 1/2 tsp finely minced garlic
2 Tbsp flour
1 3/4 c. canned imported tomatoes, crushed or chopped
1 bay leaf
2 Tbsp finely chopped parsley
Sprinkle chicken with salt and pepper on both sides. Select a black
iron skillet large enough to hold the chicken comfortably when it's
spread out. Fold wings under to secure them.
Melt the butter in the skillet and add the chicken, skin-side down.
Cover firmly with a plate which fits comfortably inside the skillet
and add about 5 lbs of weight to the top of the plate. Cook over
low heat until the skin side of the chicken is nicely browned,
about 15 min.
Remove chicken to a warm platter. Add the onion, celery, pepper,
and garlic to the skillet and cook, stirring, until the onions are
wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay
leaf, salt and pepper, stirring rapidly with a whisk. Bring to a
boil.
Return chicken to the sauce, skin-side up. Cover with plate and
weight and cook over low heat 45 min more. Remove chicken, cook
down sauce briefly with stirring, pour over chicken and sprinkle
with parsley.