Chicken recipes

[Cheesy FL-Vol]

Oven Fried Cinnamon Chicken

½ cup flour
2 tsp salt
¾ tsp cinnamon
¼ tsp turmeric
¼ tsp pepper
1 egg
2 Tbsp milk
3# chicken breasts (roughly 6 )
1/3 cup dry bread crumbs
2 Tbsp oil (recommend olive or canola oil)

Preheat oven to 375
Combine flour, salt, cinnamon, turmeric & pepper. Beat egg and milk. Coat chicken with flour mixture. Add bread crumbs to remaining flour mixture and coat chicken with bread crumb mixture.

Arrange in roasting pan, and sprinkle with oil.
Bake about 40 minutes.

NOTES: I use double the amounts for the flour and bread crumbs. Would rather have too much than not enough midway through the process. I do find that 2 tsp of salt is a bit much. I recently started using Panko bread crumbs and the result is nice and crispy! I suggest greasing or spraying the pan you use, because this does stick. This time around, I used a glass pan with a metal rack to keep the chicken out of the juice in the pan, as the breading on the bottom of the chicken can get soggy.

I obtained this recipe from First Magazine years and years ago. It is a winner at my house.

[Anne_in_VA]

This was my mom's recipe and I make it for my family often and they love it! Seldom any leftovers, but leftovers are good reheated in the microwave.

Chicken Divan

2 cups chicken - cooked and cut up into 2” cubes (about 2 chicken breasts) – you can also use any leftover chicken you may have
1 package frozen chopped broccoli – cooked according to package directions and drained
1 lb. cheddar cheese (I use Cracker Barrel white extra-sharp cheese) shredded
2 cups hot milk
3 Tablespoons flour
3 Tablespoons butter
dash salt
pepper to taste
dry mustard
1 cup Ritz cracker crumbs or other dry bread crumbs
½ stick butter


Butter a baking dish (I use a 2-1/2 quart one) and set aside. Preheat the oven to 350 degrees.

Cook the broccoli according to package directions and drain in a colander. Melt the ½ stick butter in a skillet or saucepan over medium heat and add the breadcrumbs. Remove from the heat and mix until the breadcrumbs have absorbed the butter.

Melt the 3 tablespoons butter in a medium saucepan over medium heat. Remove the pan from the heat and add the flour, salt, pepper and dry mustard and stir until there are no more lumps. Return to the heat and cook for 1 to 2 minutes until bubbly and well combined to remove the raw flour taste. Add the milk and stir constantly until all ingredients are combined and there are no lumps. Keep cooking and stirring until milk mixture begins to thicken (it should look like a thick soup). Remove from the heat and add the cheese, stirring until the cheese begins to melt.

Put a layer of chicken in the baking dish, and then add a layer of broccoli using about 1/3 of each. Pour 1/3 of the cheese sauce over the first layer. Keep layering until all the chicken, broccoli and cheese sauce have been used, adding the cheese sauce last.
Cover the top evenly with the buttered bread crumbs and bake at 350° for 30 minutes or until the cheese sauce begins to bubble and the breadcrumbs are nicely browned.

Remove from the oven and serve immediately.

[Anne_in_VA]

This is one of my favorite chicken recipes. Quick and easy!

Chicken Francaise

Chicken cutlets (boneless, skinless chicken pieces)
1 egg
1 cup water
1 cup flour
Salt & Pepper
2 lemons – Cut one into thin slices and cut the other in half and squeeze out the juice into a cup - remove any seeds (you can add more lemon juice if you wish to the sauce)
Vegetable oil (Crisco oil or any other brand)


Place oil in skillet to barely cover the bottom of the pan and heat on medium until oil is hot.

Combine the flour and salt and pepper in paper or plastic bag. Beat the egg and water together in a bowl and add the chicken. Take one piece of chicken at a time and put it in the bag with the flour mixture, then turn or shake to coat the chicken with the flour. Remove the first piece of chicken and put on a plate and repeat with all of the chicken pieces.

When the oil is hot, lay each piece of chicken in the hot pan and cook 4 – 5 minutes on each side or until browned and cooked through. Remove the chicken to a plate and keep it warm in a 200 degree oven. Drain off any remaining oil and add a little water and the lemon juice to the pan. Cook over Medium heat until bubbling and slightly thickened.

Serve the chicken with the sauce over it and put a slice or two of lemon on top. I also like to serve it with additional wedges of lemon.

This is good with buttered noodles and green beans or peas.

[tiredturkey]

First, thanks to y'all for giving me credit for the Caribbean Pumpkin Soup and the Memphis Blues Pork Chop Dinner.

Here's a new one we had tonight. The flavors and textures were really great. It's one of the few recipes I've encountered for two people but could easily be doubled or tripled or cooked for a crowd. It calls for chicken leg quarters but you could use chicken breasts (my BFF hates dark meat) and just reduce the oven cooking time to maybe 25 minutes. I served a little bit of rice on the side.

TUSCAN BAKED CHICKEN AND BEANS

2 chicken leg quarters
1/8 tsp salt
1/8 tsp pepper
2 slices center-cut bacon (I used applewood-smoked because that's what the store has available by the slice)
1/2 cup chopped onion
1 cup packed torn spinach (I used two big handfuls, we love spinach)
1 tsp chopped fresh rosemary (or 1/2 tsp dried)
1 can cannellini beans, rinsed and drained (substitute great northern beans if you can't find cannellini)
1/2 can diced tomatoes (I used the ones with onion and garlic)

1. Preheat oven to 350.
2. Season chicken with salt and pepper. Cook bacon in a 12-inch skillet until crisp. Remove bacon from skillet; chop and set aside, reserving drippings in the pan. Add chicken to the pan; cook for 2 to 3 minutes each side or until browned. Remove from pan and set aside.
3. Add onion and a pinch of salt to the pan; reduce heat to medium and cook 5 minutes or until onion begins to brown. Stir in bacon, spinach, rosemary, beans and tomatoes; remove from heat. Arrange chicken on top; bake, uncovered, at 350 for 40 minutes. Serves 2.

[lisaflex]

take a few skin on bone in chix brst. throw in a pan. cover in bbq sce of your choice....put in a 250 oven (yes, you heard me, 250...) for about 4 hrs. then grill so you have the grill flavor and it is so juicy and tasty. we usually do some grilled veggies w/ it...and maybe some brown rice.

[lisaflex]

thin sliced chix
seasoned flour
eggs mixed w/ frsh lemon juice and pepper and frsh garlic
seasoned brd crumbs...

do it in the order listed...and then heat pan..add olive oil..add chix turn when brown...when done...put on paper towels to drain off grease..add some good ea salt and fresh lemon juice...serve w/ buttered egg noodles and roasted veggies...

[moxie]

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*I watched this show ("Dr. Oz") for the first time the other day and I am going to try making this healthy version of KFC and the lighter coleslaw too.

Todd Wilbur’s Healthy Fried Chicken

"Do you wish fried chicken could magically become a healthy part of your diet? Chef Todd Wilbur’s version of KFC’s Original Recipe Chicken has no MSG and a reduced amount of fat and calories without sacrificing that kickin’ flavor. Go ahead and enjoy!"

Ingredients:
Makes 2 servings

8 small pieces of chicken, breast, thigh, and drumsticks, with skin removed


Brine:

8 cups water

1/3 cup salt

2 tbsp premium, MSG-free fish sauce



Breading:

1 cup all-purpose flour

1 1/4 cups plain bread crumbs

4 1/4 tsp salt

2 tsp granulated sugar

2 tsp finely ground tellicherry pepper

1/2 tsp ground white pepper

1/2 tsp paprika

1/2 tsp ground savory

1/2 tsp ground sage

1/4 tsp ground ginger

1/4 tsp ground marjoram

1/4 tsp onion powder

1/8 tsp garlic powder

1/8 tsp ground cayenne pepper



Dredge:

4 eggs

2 cups skim milk

Vegetable oil cooking spray



Directions:

Dissolve 1/3 cup salt in 8 cups water. Stir in fish sauce. Add chicken and marinate for 2 hours. Remove chicken from brine, rinse with water, and blot dry. Preheat oven to 375° F. Make the breading by combining all ingredients in a large bowl.


In a separate bowl, beat the eggs and then stir in the milk. When the oven is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well-coated. Let chicken sit for 2 minutes in the breading. Shake off the excess breading and arrange on a baking sheet that has been thoroughly sprayed with vegetable oil non-stick spray.


When all of the chicken has been breaded, spray each piece with the oil spray until the breading is completely moistened. Bake chicken for 40 to 45 minutes or until it’s nicely browned.



Nutrition Facts:

For 1 thigh

200 calories

9g fat per serving



For 1 breast

290 calories per serving

10g fat per serving




KFC Healthy Makeover Coleslaw (reduced fat and calories) by Chef Todd Wilbur

Ingredients:
Serves 10


1/2 cup light mayonnaise

1/4 cup low-fat milk

1/4 cup reduced-fat buttermilk

2 tbsp plus 1 tsp granulated sugar

2 tbsp white vinegar

1 tbsp lemon juice

1 tsp apple cider vinegar

1/2 tsp salt

1/8 tsp ground black pepper

8 cups finely minced cabbage (approximately 1 head)
1/4 cup carrot, shredded then finely minced
2 tbsp finely minced onion



Directions:
Combine mayonnaise, milk, buttermilk, sugar, vinegars, lemon juice, salt and pepper in a large bowl. Whisk well until the sugar is dissolved.



Add cabbage, carrot and onion, and toss well. Be sure cabbage, carrot and onion are chopped into very small pieces, about the size of rice.

Cover and chill for at least two hours before serving. Overnight is even better.



Nutrition Facts:
85 calories for one half-cup serving