Share Some Chicken Recipes?
03-28-2011, 05:47 PM
#41
Senior Moderator
Alright, I'm gonna give you my mom's recipe for chicken coating, hand-written on a 3 x 5 card from 1996. I have found it to work best for thighs and legs. Just to let you know, I've been trying to perfect a fried chicken recipe for quite some time. It's truly an art to get really good fried chicken and when I compared this recipe to others, I literally gave up and went with this one. It's perfect. This is for BAKED chicken but you will swear it's fried. I grew up on this recipe and I learned the hard way that you just can't change perfection. It's also great for wings. Just don't cook them as long and add the hot sauce after they are cooked.
Buy a regular pack of 6 thighs. I personally like Purdue, but you can certainly use any brand you like. (You can use any piece you like, but the recipe is for about 6 to 8 pieces unless your cooking wings.)
Preheat your oven to 375 degrees. Use a thermometer if you are doubtful of the temperature. It's really important to have 375.
Get a cookie sheet and line it with aluminum foil. Lightly oil the foil with Pam cooking spray or lightly grease it or oil it.
Melt 1/3 cup of margarine or butter, then add 1/3 cup of oil. Peanut, vegetable or corn oil are fine. I've used olive oil and I liked that too. Let it cool slightly.
Combine the following-
1 cup of flour
1 Tsp salt
1 1/2 Tsp ground pepper
2 Tsp Paprika ( I use sweet Hungarian)
1 Tsp garlic salt
1 Tsp Marjoram- (if you don't have it, go buy it. It's mandatory.)
Roll chicken pieces in butter/oil mixture, then the flour mixture. Put the chicken skin-side down on the cookie sheet. Bake for 35 minutes on the first side, then flip and cook for another 20 minutes or until a nice brown crispy skin is achieved. You can use the drippings for gravy if you want.
I'm tellin' ya, the kids come over and mob my chicken when I make this recipe.
Buy a regular pack of 6 thighs. I personally like Purdue, but you can certainly use any brand you like. (You can use any piece you like, but the recipe is for about 6 to 8 pieces unless your cooking wings.)
Preheat your oven to 375 degrees. Use a thermometer if you are doubtful of the temperature. It's really important to have 375.
Get a cookie sheet and line it with aluminum foil. Lightly oil the foil with Pam cooking spray or lightly grease it or oil it.
Melt 1/3 cup of margarine or butter, then add 1/3 cup of oil. Peanut, vegetable or corn oil are fine. I've used olive oil and I liked that too. Let it cool slightly.
Combine the following-
1 cup of flour
1 Tsp salt
1 1/2 Tsp ground pepper
2 Tsp Paprika ( I use sweet Hungarian)
1 Tsp garlic salt
1 Tsp Marjoram- (if you don't have it, go buy it. It's mandatory.)
Roll chicken pieces in butter/oil mixture, then the flour mixture. Put the chicken skin-side down on the cookie sheet. Bake for 35 minutes on the first side, then flip and cook for another 20 minutes or until a nice brown crispy skin is achieved. You can use the drippings for gravy if you want.
I'm tellin' ya, the kids come over and mob my chicken when I make this recipe.
03-28-2011, 07:04 PM
#42
Needs more Lemon Pledge
^ I will be over in an hour!
03-28-2011, 07:22 PM
#43
Senior Moderator
Hope you have winter tires, J! 
03-28-2011, 08:23 PM
#44
Needs more Lemon Pledge
No want no want!
03-28-2011, 09:57 PM
#45
My Member is Registered
Breasts cook and dry out faster, so watch the timing. Again, I have found that thighs and legs work better. If cooking boneless skinless breasts, the recipe will not work as well because there is no fat from the skin to cook the flour mix. You could probably lightly fry the breasts in butter and olive oil over medium heat instead to get a good result.
03-28-2011, 11:30 PM
#46
Senior Moderator
So, made cruz's chicken recipe tonight. Fantastic stuff...! It was a bit salty but that was more my error since I mistook the Tsp to be tablespoon (hey, it had a capital T!)...As well, I used skinless thighs...
Next time, I'll go with regular chicken thighs with skin and add a bit less salt!
Still, terrific recipe...! Thanks, cruz!
Next time, I'll go with regular chicken thighs with skin and add a bit less salt!
Still, terrific recipe...! Thanks, cruz!
03-29-2011, 08:46 AM
#47
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Must try cruz's chicken recipe 
03-29-2011, 11:45 AM
#48
Senior Moderator
^ Yep, you should!
03-30-2011, 12:26 AM
#51
My Member is Registered
http://blogchef.net/chinese-honey-chicken-recipe/ I am trying this tonite, I'll post how it goes...
04-10-2011, 01:53 PM
#53
My Member is Registered
Here's another recipe out of mom's recipe box- Chicken Merango
Very simple recipe and really tasty. It looks long, but I just like to really explain in detail how to cook! Just give it a read-through to familiarize yourself with the recipe. PM me with any questions.
I used 3 thighs and 3 legs, but you can sub in breasts if you want.
TOTAL PREP/COOK TIME IS TWO HOURS.
YOU WILL NEED:
6 pieces of chicken, I like the skin but you don't have to use it.
1/2 cup all purpose flour
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp salt
1/4 tsp ground pepper
3 TBSP butter
1 TBSP oil of your choice
1 cup water
1 can of cream of chicken and mushroom soup
1 can of chicken broth
1 tsp chicken bouillon or two bouillon cubes
OPTIONAL: pearl onions and/or tomato wedges. I'm going to try some celery, carrots and sliced yellow onions next time.
9x13 Pyrex baking dish or a dutch oven
(I also like to cook some rice to use with this dish, your choice of rice is up to you but I like just plain old white rice. Saffron rice would also go really well with this dish. Make enough to serve four.)
Let's begin!
Heat a large skillet on low heat to fry the chicken in. Use about three TBSP butter or margarine and a TBSP of olive oil or the oil of your choice. While that is warming and melting, in a bowl or plastic bag combine flour, rosemary, thyme, pepper and salt. I use those plastic grocery bags from the market, just make sure there are no holes in it. Use some scotch tape if there are.
Rinse off the chicken and just shake of the excess water but do not pat it dry. Toss the chicken in the flour mix for a nice coat. Don't throw away the extra flour mix, we will use some later in the recipe. Lightly shake off excess and begin to fry the chicken on MEDIUM heat to a golden brown, turning it often for an even crispness. (This is a very important step, so take your time and cook them well. It should take you about 20 minutes to complete.) While this is cooking on the pan, in a mixing bowl combine the cream of chicken soup, the cup of water and the chicken bouillon... DO NOT put in the chicken broth yet.
Preheat the oven to 350 degrees.
Do not throw away the pan drippings!!! After the chicken has a nice golden brown color, toss them in the baking dish or dutch oven and add about two TBSP of the left over flour mix into the skillet with the drippings to cook it a little. Stir it around until it starts to turn brown, then slowly stir in the chicken broth, being careful not to burn yourself. Add the chicken soup mixture and boil for about two minutes, stirring frequently. Pour this over the chicken and bake it COVERED for 1 hour on 350 degrees.
Cook your rice while the dish is cooking.
POST YOUR RESULTS!!!
I used 3 thighs and 3 legs, but you can sub in breasts if you want.
TOTAL PREP/COOK TIME IS TWO HOURS.
YOU WILL NEED:
6 pieces of chicken, I like the skin but you don't have to use it.
1/2 cup all purpose flour
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp salt
1/4 tsp ground pepper
3 TBSP butter
1 TBSP oil of your choice
1 cup water
1 can of cream of chicken and mushroom soup
1 can of chicken broth
1 tsp chicken bouillon or two bouillon cubes
OPTIONAL: pearl onions and/or tomato wedges. I'm going to try some celery, carrots and sliced yellow onions next time.
9x13 Pyrex baking dish or a dutch oven
(I also like to cook some rice to use with this dish, your choice of rice is up to you but I like just plain old white rice. Saffron rice would also go really well with this dish. Make enough to serve four.)
Let's begin!
Heat a large skillet on low heat to fry the chicken in. Use about three TBSP butter or margarine and a TBSP of olive oil or the oil of your choice. While that is warming and melting, in a bowl or plastic bag combine flour, rosemary, thyme, pepper and salt. I use those plastic grocery bags from the market, just make sure there are no holes in it. Use some scotch tape if there are.
Rinse off the chicken and just shake of the excess water but do not pat it dry. Toss the chicken in the flour mix for a nice coat. Don't throw away the extra flour mix, we will use some later in the recipe. Lightly shake off excess and begin to fry the chicken on MEDIUM heat to a golden brown, turning it often for an even crispness. (This is a very important step, so take your time and cook them well. It should take you about 20 minutes to complete.) While this is cooking on the pan, in a mixing bowl combine the cream of chicken soup, the cup of water and the chicken bouillon... DO NOT put in the chicken broth yet.
Preheat the oven to 350 degrees.
Do not throw away the pan drippings!!! After the chicken has a nice golden brown color, toss them in the baking dish or dutch oven and add about two TBSP of the left over flour mix into the skillet with the drippings to cook it a little. Stir it around until it starts to turn brown, then slowly stir in the chicken broth, being careful not to burn yourself. Add the chicken soup mixture and boil for about two minutes, stirring frequently. Pour this over the chicken and bake it COVERED for 1 hour on 350 degrees.
Cook your rice while the dish is cooking.
POST YOUR RESULTS!!!
04-10-2011, 06:03 PM
#54
Whats up with RDX owners?
Thread Starter
iTrader: (9)
I might try that this week. Thanks! 
05-30-2011, 01:17 PM
#55
My Member is Registered
Captain Crunch Chicken
Here's a recipe that is used at Planet Hollywood- Very simple and delicious
Ingredients:
2 cups Captain Crunch cereal
1 1/2 cup corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast cut in 1-oz. tenders
vegetable oil for frying
Directions:
1. Coarsely grind or crush the two cereals and set aside.
2. Beat the egg with milk and set aside.
3. Stir together the flour, onion and garlic powders and black pepper. Set this aside also.
4. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour.
5. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
6. Heat oil in a large heavy skillet to 325 degrees F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
7. Drain and serve immediately.
Ingredients:
2 cups Captain Crunch cereal
1 1/2 cup corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast cut in 1-oz. tenders
vegetable oil for frying
Directions:
1. Coarsely grind or crush the two cereals and set aside.
2. Beat the egg with milk and set aside.
3. Stir together the flour, onion and garlic powders and black pepper. Set this aside also.
4. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour.
5. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
6. Heat oil in a large heavy skillet to 325 degrees F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
7. Drain and serve immediately.
05-30-2011, 04:42 PM
#56
Needs more Lemon Pledge
I have made Cruz's Marjoram baked chicken a few times and it was great each time. I have a few breasts in the fridge that I did with that recipe!
Looking forward to trying this one, too!
Looking forward to trying this one, too!
05-30-2011, 06:05 PM
#57
Whats up with RDX owners?
Thread Starter
iTrader: (9)
Im actually planning on doing the marjoram chicken again this week. I liked it best with breasts. It was juicy and full of flavor.
My sister used to make fried chicken with corn flakes. Im interested to see what flavors the Capn Crunch will add to it too.
05-30-2011, 06:15 PM
#58
Needs more Lemon Pledge
I may go really light on the flour next time I di it with breasts since there isn't much fat/skin to crisp up.
Also, I tend to add extra of the spices...
Also, I tend to add extra of the spices...
06-03-2011, 06:00 PM
#59
My Member is Registered
I'm making it again.... It's truly addictive. I'm finding that cooking a little hotter- 400 degrees and leaving it in the oven for 25 minutes instead of 20 is a little better. Again, this is just with legs and thighs. Breasts cook much faster.
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