Tag Archives: Chicken

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Southern Fried Chicken (365 Ways to…)

1/2 c buttermilk

1 c flour (recipe called for a woefully inadequate amount)

salt to taste (likely at least 2 tsps)

pepper to taste (likely at least 1/2 tsp)

1 chicken ( 3 lbs or more) cut-up (I suggest using kitchen scissors, worked quite nicely)

2/3 c lard or oil (and add more as needed)

Place buttermilk in a shallow dish.  Combine dry ingredients in a bag.  Dip chicken pieces in buttermilk, then put in bag and shake to cover.

Heat oil/lard in a pan, 375 degrees.  Cook chicken pieces until brown and crisp, turning often.  (20-25 minutes.)  May need to drain before serving.

This  was passably tasty, but a little bland (or vehicle for some sort of sauce) for me.  Might try adding some cayenne or paprika or….   something…  to the next attempt.

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Cheezy Chicken Tetrazini (Betsy Codier)

1 1/2 lb chicken, cubed
2 T butter
1 1/2 c sliced mushrooms
1 small red pepper, cut into strips
1/2 chopped green onions
1/4 c flour
1 3/4 c chicken brother
1 c cream or 1/2 and 1/2
2 T sherry
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
Pasta
1/4 c Parmesan
2 T parsley
4 oz shredded Jarlsberg

Brown chicken in butter  Add mushrooms, cook until tender.  Add red peppers and green onions.  Stir in flour. Slowly add brother, cream, sherry.  Cook ’til thickened and smooth.  Add salt, pepper, thyme.  Mix pasta, parmesan, and parsley together, then add to rest.
Bake 30 minutes at 350.  Top with shredded cheese.

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Chicken cooked with Yogurt (Madhur Jaffrey)

4 chicken legs
1 chicken breast
1/2 c plus 2 T plain yogurt
5 medium onions
2 cloves garlic, peeled and coarsely chopped
1 inch cube fresh ginger, peeled and coarsely chopped
7 T vegetable oil
1 tsp salt
1/8 to 1/4 tsp cayenne

Prepare chicken.
Put 1/2 c yogurt in a bowl, add 3/4 c water slowly, mixing as you go.
Peel onions.  Cut 4 into 1/8 inch rainbows.  Chop the fifth onion coarsely.
Turn the chopped onion, garlic, giner, and 6 T water into a smooth paste.
Heat 5 T of oil over a medium heat.  Put in the rainbowed onions and fry them until slightly carmelized.  remove and set aside.
add 2 more T of oil to the pot, and brown the chicken on all sides.  remove and set aside.
turn heat to low and add paste.  Scrape for meat drippings, and mix those into the paste.  Raise heat to medium and fry, stirring, for 4-5 minutes.  Add 1 T yogurt, scrape, continuing to fry and stir, about a minute.  Repeat.
Add the chicken pieces, the yogurt and water mixture, the salt and the cayenne.  Stir and bring to a boil.  Cover, lower heat, and simmer 20 minutes.
remove lid, raise heat to medium, and cook for 5 minutes or so, to thicken the sauce.
Mix in onions, and heat another two minutes.

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Honey Mustard Baked Chicken (Betsy Codier)

2 chicken breasts (Actually works with at least four with these ratios, with extra sauce left for putting with the chicken and underneath whatever bit)
1/2 c honey
1/2 tsp salt
1/4 c butter, melted
1/4 c. mustard (my house prefers spicy)

Skin and bone chicken, if necessary.  Place in baking dish.  Combine butter, mustard, and honey.  (Amounts above are completely elastic, other than making sure there is enough butter.  My house prefers more mustard than stated above, some others might prefer more honey.)  Spread or pour over chicken.  Bake for 35-40 minutes, basting and turning every 10 minutes or so, at 350 degrees.  Should be browning a bit before it is taken out, though as long as the chicken is cooked, it is delicious.  Serve on a bed of rice, noodles, or with french fries or salad, or …

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Italian Curry Chicken (Betsy Codier)

4-8 chicken breasts or second joints (boil for 15 to remove skin)
1 T cooking oil
1 medium onion
1 clove garlic
1/2 c chopped pepper
1-2 tsp curry
1/2 tsp thyme
2 c canned tomatos

Skin and cut up chicken.  Saute vegets.  Add tomats and spices.  Cook at 350 for 30 minutes or simmer, covered, for 20.  Add chicken.  Cook.  Serve on rice, pasta, toast, or shredded lettuce.

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Italian Skillet Chicken (Betsy Codier)

3T olive oil
1 lb cutup chicken or turkey
1 med pepper, cut into strips
4 quartered tomatos
2T lemon juice
1 chopped clove garlic
1/2 lb or 1 can green beans
1/4 c chopped onions or scallions
1 can anchovies with capers

Saute onion and garlic.  Add beans and peppers.  cook lightly.  Add tomatos, anchovies, then chicken.  Add lemon juice.  Heat thoroughly.  Serve on pasta.

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Chicken Stir-fry (Betsy Codier)

1/4 c OJ
1/2 T cornstarch
1 lb chicken, cut into strips
3/4 c chicken broth
1 1/2 T soy sauce
2 1/2 tsp oil
1 clover garlic
1 T fresh ginger (grated) or 1 1/2 tsp ground
1 1/2 c snow peas
1 med red pepper, strips
3/4 c sliced green onion
1 carrot, sliced
2 c cooked rice

Combine OJ and cornstarch.  Marinate chicken in that for 2 hours.  Combine broth and soy.  Heat oil, saute garlic & ginger, add chicken and brown.  Add veggies, stir in leftover marinade.  Serve on rice.