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Cooking from Scratch - Recipes with Chicken

Posted by on Dec. 8, 2008 at 12:27 PM
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Any recipes using chicken.

by on Dec. 8, 2008 at 12:27 PM
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Replies (1-10):
michiganmom116
by Group Owner on Dec. 8, 2008 at 12:31 PM

Chicken Rub:

4 tsp. salt

2 tsp. paprika

3/4 tsp. cayenne pepper

1 tsp. onion powder

1 tsp. thyme 

3/4 tsp. ground black pepper

1/2 tsp. garlic powder.

Combine all ingredients and rub all over a whole chicken, including under the skin and inside the bird.  Roast in oven or in crockpot.

michiganmom116
by Group Owner on Dec. 8, 2008 at 12:34 PM

Oven Fried Chicken:

3 to 4 lbs. chicken parts (breasts, thighs, drums)

1 1/2 c. mashed potato flakes

1 Tbsp. parmesan cheese

1 tsp. paprika

1 tsp. garlic salt

1 tsp. salt

1 tsp. pepper

2 eggs

1/2 c. margarine

 Mix potato flakes, cheese and spices together. Beat eggs and 2 Tbsp. water with fork. Dip chicken pieces in egg mixture then roll in mashed potato flakes mixture. Place in a foil lined cake pan. Melt margarine and pour over chicken. Bake at 375 for 30 minutes, turn chicken pieces and bake another 30 minutes.

michiganmom116
by Group Owner on Dec. 8, 2008 at 12:39 PM

Country style Oven fried Chicken:

1 c. flour

2 tsp. garlic salt

2 tsp. pepper

1 tsp. paprika

1/2 tsp. poultry seasoning

1/2 c. milk

1 egg, beaten

2 to 3 lb. chicken parts

In a large bowl combine the dry ingredients.  In another bowl whisk together milk and egg.  Roll chicken in flour mixture, then dip in egg mixture and roll again in flour mixture.  Heat about 1/4 to 1/3 c. vegetable oil in a large skillet.  Fry chicken in batches until golden brown on all sides, about 5 minutes.  Put chicken in a large cake pan.  Bake at 350 degrees for 35 minutes or until juices run clear.

oredeb
by on Dec. 8, 2008 at 12:48 PM

hi heres one we love, we always have the ingred in the pantry.

this is a good dinner party recipe, you can also use thighs or chicken breasts

Panko Crusted Chicken Legs

12 chicken legs
1/4 cup wine
1/4 cup soy sauce, plus 1 teaspoon
1/4 cup peanut oil, (or whatever you have)
1 (1-inch) piece fresh ginger, minced
4 cloves garlic, minced
4 scallions, sliced thin (sometimes i use red or yellow onions)
2 cups  bread crumbs (i use my homemade bread for crumbs, its more like panko ones)
Kosher salt and freshly ground black pepper
1/4 cup hoisin sauce
1 tablespoon red chili sauce,
1 tablespoon rice vinegar
1/4 cup roasted peanuts, crushed


Rinse the chicken legs and pat dry with paper towels. In a shallow dish
or plastic bag, combine the wine, 1/4 cup soy sauce, oil, ginger, garlic, and half the scallions.
Add the chicken legs, cover, and refrigerate for at least 2 hours.

Preheat oven to 350 degrees F.

Lightly grease a baking sheet with  oil. Place  bread crumbs in a large plastic or paper
bag, season with salt and pepper, and shake well to combine. Take 2 or 3 chicken legs at a time from
the marinade and shake them in the seasoned bread crumbs until well coated. Place the breaded
chicken legs on a baking sheet. Bake for 15 minutes, turn the pieces over, and bake for 15 minutes
more or until cooked through. Remove chicken to a wire rack to cool.

Make the sauce by whisking hoisin, chili sauce, vinegar, and remaining 1 teaspoon soy sauce
together. Place chicken legs in a single layer on a platter, drizzle with sauce and scatter over the
crushed peanuts and remaining scallions. Serve warm or at room temperature.

debbie

oredeb
by on Dec. 8, 2008 at 12:52 PM

heres another one that we love, especially the younger kids!

Parmesan Chicken Sticks

1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks


Lay the chicken breasts on a cutting board and slice each diagonally
into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a
second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on
both sides in the flour mixture, then dip both sides into the egg mixture and roll in the
bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken
strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd
the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a
skewer or stick.

You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree
F oven.

debbie

michiganmom116
by Group Owner on Jan. 3, 2009 at 6:52 PM

Chicken Alfredo

Chicken:

  • 1 1/2 lbs. boneless chicken breast, cut into 3/4 inch chunks
  • 2 Tbsp. olive or vegetable oil
  • 1/2 tsp. minced garlic
  • salt and pepper

Sauce:

  • 8 oz. cream cheese
  • 1/2 c. butter
  • 3/4 c. milk
  • 3/4 c. grated Parmesan cheese
  • 1/2 tsp. white pepper (may also use black pepper)

16 oz. cooked spaghetti, linguini, fettucini or angel hair pasta

parsley

Cook chicken in olive oil with garlic and salt and pepper.  While chicken is cooking, melt cream cheese and butter together in saucepan.  Stir until smooth.  Stir in milk, Parmesan cheese and pepper.  Pour chicken and juices over spaghetti in a serving dish, then top with sauce and sprinkle parsley on top.

Missi_Me530
by on Jan. 30, 2009 at 5:32 PM

"Oven Fried Chicken Strips"

4 boneless, skinless chicken breasts

1 cup dried bread crumbs

1 egg

1/2 tsp dried mustard (optional)


Preheat oven to 400 degrees with cookie sheet in center rack of oven.  While waiting for the cookie sheet to heat up, cut chicken breasts into 1" strips.  Add mustard to bread crumbs and mix.  Dip chicken into egg, then coat with bread crumbs. 

When oven has reached 400 degrees, take cookie sheet out, spray with cooking spray, put chicken on tray 1" apart.  Put back into oven for 6 mins.  After 6 mins, take sheet out of oven and flip chicken.  Put back into oven for another 6 mins.  Cooking time may vary so check to make sure chicken is throughly cooked.

Use your favorite dipping sauce and enjoy.


HJMT555
by New Member on Feb. 8, 2009 at 3:11 PM


Quoting michiganmom116:

Country style Oven fried Chicken:

1 c. flour

2 tsp. garlic salt

2 tsp. pepper

1 tsp. paprika

1/2 tsp. poultry seasoning

1/2 c. milk

1 egg, beaten

2 to 3 lb. chicken parts

In a large bowl combine the dry ingredients.  In another bowl whisk together milk and egg.  Roll chicken in flour mixture, then dip in egg mixture and roll again in flour mixture.  Heat about 1/4 to 1/3 c. vegetable oil in a large skillet.  Fry chicken in batches until golden brown on all sides, about 5 minutes.  Put chicken in a large cake pan.  Bake at 350 degrees for 35 minutes or until juices run clear.

i have been looking for a recipe for fried chicken we always buy it and it cost so much i will have to try this thanks

michiganmom116
by Group Owner on Feb. 21, 2009 at 11:36 AM

 

Chicken Parmesan

  • 1/2 c. dry bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 1 egg, beaten
  • 4 - 5 chicken breast halves
  • 3 Tbsp. margarine
  • 1 c. spaghetti sauce
  • 1 c. shredded mozzarella cheese
  • hot cooked spaghetti 

Cut chicken into serving size pieces.  Combine bread crumbs and grated Parmesan.  Melt margarine in an electric skillet at 350 degrees.  Dip chicken in egg then roll in bread crumbs and place in skillet.  Brown on each side, then top with spaghetti sauce and cover.  Cook at 250 degrees for 25 minutes.  Sprinkle mozzarella cheese over chicken.  Cover and continue cooking for another 3 to 5 minutes.  Serve over hot spaghetti  with extra spaghetti sauce.

Wyndi
by New Member on Feb. 23, 2009 at 1:08 AM

chicken pot pie

 

What ever pie crust recipe you like for a 2 crust pie or the stuff out of the refrigerated section at the grocery store works here. You will need enough for 2 - 9 inch pies. you can always make the 2nd pie and freeze it for a later use. My family will eat both pies.

1 lb chicken breasts, boneless, skinless, and cubed into bite size pieces

4 medium - large potatoes, peeled, cubed into bite sized pieces

2 -3 carrots, cleaned and cut into bite sized pieces (or 1 can of sliced carrots, drained and set aside

1  medium onion, cut into 1 inch pieces and separated

green beans, 8 oz frozen or 1 can drained and set aside

*optional additional veggies: can of sweet corn, 1 cup frozen peas, broccoli (1 cup of florets)

your favorite chicken gravy:  1-2 Jarred, 2 instant or from scratch will work here

Okay in a skillet, heat some oil. dredge the  chicken in seasoned flour (salt and pepper or whatever seasoning you want). In batches cook the chicken till golden brown, but not cooked through. set aside and repeat until all chicken is brown. Mean while cook taters and carrots (if using fresh) in a colander put the rest of the veggies. If making gravy form scratch use the drippings from the chicken, or make from mix.

drain potatoes and carrots in colander with the other veggies. mix all the meat and veggies together.

Make pie crusts and line 2 pie tins with bottom crusts. divide meat/ veggie mix between the pie tins. pour gravy over and top with remaining pie crusts. crimp edges and cut some slits in the top for steam to escape.cover with foil and bake at 350 degrees for 30 - 40 minutes. remove foil and bake another 20 - 25 minutes or until crust is golden brown. You may want to put a cookie sheet under pies to catch any spill overs.

Let cool and serve.

* if you want to freeze one for a later time. do not bake. set in freezer until frozen then wrap in saran wrap and put in a large zip loc bag or wrap in freezer paper. thaw completely and bake as directed.

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