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Reply
| | From:  Genie· (Original Message) | Sent: 11/21/2007 2:08 AM |
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Reply
| | | From: Genie· | Sent: 6/11/2008 6:00 PM |
Golden Corral Bourbon Chicken
This recipe is very close to Golden Corrals.
1 lb chicken legs or chicken thigh pieces (cut in bite size chunks)
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon ginger (powdered)
2 tablespoons instant minced onion
1/2 cup Jim Beam whiskey
2 tablespoons white wine
Mix all the marinade ingredients (1st 6 ingredients after chicken) together,and pour over the chicken pieces in a bowl,
Cover and refrigerate for several hours, (stirring often) (or over night,), It is best to leave over it marinade overnight.
Next Day, bake the chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes.
Remove the chicken. Scrape the pan juices,with all the brown bits into a frying pan.
Heat and add white wine, stir and add the chicken, and cook for 5 minutes and serve.
(If you double this recipe, make sure you cook the chicken in a layer). | |
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Reply
| | | From: Genie· | Sent: 7/13/2008 5:27 AM |
| FRIED CHICKEN (LIKE KFC) | | | 2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead. Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees. In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well. In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork. Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings. Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture. Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first). Pressure Fryer: If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!). Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would. Regular Deep Frying: Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels. TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil! | | |
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Reply
| | | From: Genie· | Sent: 7/17/2008 6:06 AM |
Applebee's Chicken Fried Chicken
Chicken
2 pounds boneless skinless chicken breasts
"Egg Wash"
2 cups milk
2 eggs
Dusting
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
Batter
3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon black pepper
Coating
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
Country Gravy
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water
Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch).
Next, add garlic, onion powder, pepper and salt.
In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved.
Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.
Preheat vegetable oil in skillet or fryer to 350 degrees F at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire.
Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed.
Mix dry ingredients for batter in large bowl until evenly mixed. Add oil; crack and add eggs, then milk and water. Beat by hand until lumps are minimal.
In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating.
Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil.
Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees F.
Remove and drain on paper towel. Serve with your favorite side dishes. Source: The Milwaukee Channel | |
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Reply
| | | From: Genie· | Sent: 8/17/2008 12:41 AM |
| P. F. Chang's Orange Peel Chicken
>
> Sauce
> 1 tablespoon vegetable oil
> 2 tablespoons minced garlic
> 4 green onions, sliced
> 1 cup tomato sauce
> 1/2 cup water
> 1/4 cup granulated sugar
> 2 tablespoons chili garlic sauce
> 1 tablespoon soy sauce
>
> 1/2 cup vegetable oil
> 4 chicken breasts
> 1 egg, beaten
> 1 cup milk
> 1 cup flour
> Peel from 1/4 orange, julienned (into 1/8" thick strips)
>
> 1. Prepare sauce by heating 1 tablespoon of oil in a medium saucepan
> over medium heat. Add minced garlic and sliced green onions. Add
> tomato sauce and water quickly before the garlic burns. Add sugar,
> chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6
> minutes or until sauce thickens,
> then turn off the heat.
>
> 2. Prepare the chicken by heating 1/2 cup oil in a wok over medium
> heat. Slice chicken breast fillets into bite-size pieces. Combine
> beaten egg with milk in a medium bowl. Pour the flour into another
> medium bowl. Coat chicken pieces by dropping them into the flour a
> few at a time, then into the egg/milk mixture and back into the
> flour. Arrange coated chicken on a plate until all chicken is
> coated.When oil in the wok is hot, add about half of the chicken to
> the oil and cook for a couple minutes or until brown on one side,
> then flip the chicken over. When chicken is golden brown, remove the
> pieces to a rack or paper towels to drain. Repeat with the remaining
> chicken. When all of the chicken is cooked rinse the oil out of the
> wok with water and place it back on the stove to heat up.
>
> 3. When wok is hot again add julienned orange peel and chicken. Heat
> for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and
> cook for about 2 minutes. Stir dish a couple times but do it gently
> so you don't knock the coating off the chicken. Cook until the sauce
> thickens then serve up the dish with white or brown rice on the side.
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Reply
| | | From: Genie· | Sent: 8/22/2008 9:34 PM |
| Outback Steakhouse's Alice Springs Chicken
4 boneless skinless chicken breasts, 1/2" thick
Honey mustard
6 slices bacon, cut in half
1/2 tsp. McCormick's Season All
4 cans (4 oz. ea. = 1 cup) sliced mushrooms, drained
3 cups shredded Colby or Monterey Jack cheese, shredded
1. Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.
2. While the breast halves are marinating, fry bacon crisp and drain.
3. Sauté chicken breasts on medium heat in pan with just enough oil to
prevent
sticking.
4. Cook on both sides until a slight golden color and cooked in the middle
but not
dry.
5. Remove from pan and place in a single layer in a 9" x 13" baking dish.
6. Spread chicken breasts with honey mustard, cover with a layer of
mushrooms, three
pieces of bacon and then sprinkle with shredded cheese, cheese. Chicken
should be
covered with shredded cheese.
7. Bake in a preheated 350º F., oven, for about 15 minutes or until cheese
melts.
8. Sprinkle with parsley and extra honey mustard may be served on the side.
Note: Serve with Cole Slaw and French Fries.
Serves: 4.
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Reply
| | | From: Genie· | Sent: 8/29/2008 2:26 AM |
| KFC Hot and Spicy Chicken
1 whole frying chicken, cut up and Marinated 6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the
shortening in a deep-fryer to 350 degrees. Combine the beaten egg and
milk in a medium bowl. In another medium bowl, combine the remaining
coating ingredients When the chicken has marinated, transfer each
piece to paper towels so that excess liquid can drain off. Working
with one piece at a ti me, dip in egg and milk then coat the chicken
with the dry flour mixture, coated very generously. Stack the chicken
on a plate or cookie sheet until each piece has been coated. Drop the
chicken, one piece at a time into the hot shortening. Fry half of the
chicken at a time (4 pieces) for 12-15 minutes, or until it is golden
brown. You should be sure to stir
the chicken around halfway through the cooking time so that each
piece cooks evenly. Remove the chicken to a rack or towels to drain
for about 5 minutes before eating.
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Reply
| | | From: Genie· | Sent: 8/29/2008 2:29 AM |
| KFC EXTRA CRISPY
1 whole frying chicken, cut up and marinated 6-8 cups shortening for
cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the
shortening in a deep-fryer to 350 degrees. Combine the beaten egg and
milk in a medium bowl. In another medium bowl, combine the remaining
coating ingredients (flour, salt, pepper and MSG). When the chicken
has marinated, transfer each piece to paper towels so that excess
liquid can drain off.
Working with one piece at a time, first dip in egg and milk then coat
the chicken with the dry flour mixture, then the egg and milk mixture
again, and then back into the flour. Be sure that each piece is
coated very generously. Stack the chicken on a plate or cookie sheet
until each piece has been coated. Drop the chicken, one piece at a
time into the hot
shortening. Fry half of the chicken at a time (4 pieces) for 12-15
minutes, or until it is golden brown. You should be sure to stir the
chicken around halfway through the cooking time so that each piece
cooks evenly. Remove the chicken to a rack or towels to drain for
about 5 minutes before eating.
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Reply
| | | From: Genie· | Sent: 9/9/2008 7:47 PM |
Anton's Restaurant Lemon-Pepper Chicken
Rice:
2 qt. water
1 T. chicken base
1 C. wild rice
1 C. brown rice
3/4 C. diced carrots
3/4 C. diced celery
Sauce:
4 C. heavy cream
1/2 C. lemon juice
1 T. cornstarch
1 T. lemon pepper seasoning
black pepper, to taste
Breading:
1 C. grated Parmesan cheese
1 T. granulated garlic
1 T. lemon pepper seasoning
Chicken:
olive oil
4 whole boneless, skinless chicken breasts
Combine the water and chicken base in a large pot. Bring water to the boil, turn down to a simmer and add wild rice; cover and cook for 20 minutes, stirring occasionally. Next, add brown rice, carrots and celery. Cook covered for an additional 20 to 30 minutes, or until rice is tender but not mushy. Strain in a sieve. Set aside and keep warm.
While rice is cooking, prepare the sauce. In a medium saucepan, slowly bring cream to a boil, stirring occasionally to prevent scorching. Reduce heat, and let simmer 5 to 10 minutes. In a small bowl, combine the lemon juice and cornstarch, whisking thoroughly. Remove cream from heat and add lemon juice mixture, beating thoroughly with a wire whip until it begins to thicken (this will take a while). Stir in 1 tablespoon lemon pepper seasoning and black pepper. Keep warm over low heat.
Mix Parmesan, garlic and 1 tablespoon lemon pepper seasoning together. Split chicken breasts and bread each side of chicken with mixture. Add enough olive oil to coat the bottom of a saute pan over medium heat. Cook chicken, turning at least once, until done.
On each plate, spoon rice, place one chicken breast on top and drizzle with lemon-pepper cream sauce.
Serves 8. | |
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Reply
| | | From: Genie· | Sent: 11/1/2008 9:23 PM |
| Luby's cornbread dressing 4 cups corn bread crumbled
2 1/2 torn dry white bread (1 inch pieces)
2 1/2 cups chicken broth
1 1/4 chopped celery 3/4 cup chopped onion
1/2 stick butter melted 3 tb vegetable oil
2 tsp rubbed sage 3/4 tsp seasoned salt
3/4 tsp pepper 3 extra large eggs
In large bowl combine breads and broth. Mix well and let stand 15 minutes. Heat oven to 375. Add celery, onion, butter, oil, sage, salt and pepper to bread mixture. Toss lightly
In small bowl beat eggs until foamy fold into bread mixture. Transfer to greased 2 qt baking pan or dish.
Bake 50 to 65 minutes or until top is golden brown.
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