Posts Tagged ‘chicken’

Cooked 2 The Bone Fried Chicken

October 19, 2008

50 saltine crackers
3 tablespoons and 1 teaspoon all-purpose flour
3 tablespoons and 1 teaspoon dry potato flakes
1-3/4 teaspoons seasoned salt
3/4 teaspoon ground black pepper
1-2/3 egg
1/3 cup and 1 tablespoon and 1 teaspoon vegetable oil
10 skinless, boneless chicken breast halves

1.Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2.Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3.One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4.Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.


Wings From The Far East

October 15, 2008


* 3 pounds chicken wings
* 1 cup chicken broth
* 1 cup white sugar
* 1/4 cup fish sauce
* 2 tablespoons cider vinegar
* 1 tablespoon cornstarch
* 2 teaspoons paprika
* 1 tablespoon vegetable oil
* 1/3 cup minced garlic
* 3 tablespoons minced jalapeno peppers
* 1/4 cup sliced red bell peppers


1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl combine the broth, sugar, fish sauce, vinegar, cornstarch and paprika. Set aside.
3. In a hot wok or skillet add the oil, garlic and chiles. Stir fry over high heat until the garlic turns slightly golden, about 4 minutes. Add the broth mixture and stir until it boils and is reduced to about 1 1/4 cups, about 10 to 15 minutes. Keep warm.
4. Place the chicken wings in a 10×15 inch baking dish and bake, uncovered, in the preheated oven for 60 to 70 minutes (until browned and crisp). Turn occasionally. Drain off the fat. With a slotted spoon, transfer the wings to a platter and pour the garlic sauce mixture over them, mixing well. Garnish with red bell pepper strips if desired.

Chicken Fajita With Spanish Rice

October 15, 2008

Chicken Fajita With Spanish Rice

Chicken Fajita

2 tablespoons fresh cilantro
1/4 cup Caesar dressing
1 1/2 tablespoons southwest marinade (1/2 package)
one 10-ounce package refrigerated cooked chicken strips
8 ounces (1/2 bag) frozen pepper stir-fry
4 flour tortillas
paper towel

1. Chop cilantro. (Prepare any toppings for fajitas and set aside.)
2. In mixing bowl, combine dressing and marinade seasoning (use 1/2 package). Mix well. Add cilantro, chicken and vegetables.
3. Preheat sauté pan on medium-high for 1-2 minutes.
4. Add chicken mixture to hot pan. (Mixture will sizzle.) Sauté for 6-8 minutes, stirring occasionally.
5. When 2 minutes of cook time remain, place tortillas on paper towel and microwave on high for 45-60 seconds, to make warm and pliable.
6. To serve: add chicken mixture to center of each tortilla. Add desired fajita toppings. Fold bottom edge up, then fold one side toward middle and, using a rolling motion, continue until fully enclosed. Repeat for all fajitas.

Spanish Rice

one 6-ounce box Mexican fiesta rice
1 cup salsa
1 cup water

1. Place rice (including seasoning packet), water and salsa in 2-quart saucepan; cover and bring to boil on high.
2. When boiling, reduce heat to low and simmer for 10 minutes covered, stirring occasionally.
3. Remove from heat and allow to stand for 5 minutes or until desired consistency. Stir before serving.