Chicken Recipes

Delicious Chicken Recipes

Chicken Recipes - Delicious and Easy Chicken Recipes. Great tips and recipes to prepare mouth-watering chicken meals and entrees in a variety of ways including grilled chicken, chicken soup, chicken stir fry and chicken sandwiches.

Plus, baked chicken, chicken breasts, chicken casserole, chicken enchiladas, chicken curry, chicken fajitas, fried chicken, jerk chicken and much more.

Buttermilk Fried Chicken with Gravy

Ingredients

1 (2 1/2 to 3-pound) broiler-fryer chicken, cut up into serving pieces
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
Peanut or vegetable oil for frying

Gravy:

3 tablespoons all-purpose flour
1 cup milk
1 1/2 to 2 cups water
1 teaspoon chicken base
Salt and pepper to taste

Directions

Place chicken in a large flat dish. Pour buttermilk over; cover and refrigerate 1 hour.

Combine flour, salt and pepper in a double-strength paper bag.

Drain chicken; toss pieces, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes.

Heat 1/8 to 1/4-inch oil in a large heavy skillet; fry chicken over medium heat until browned on all sides. Cover, and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.

Uncover and cook 5 minutes longer. Remove chicken and keep warm.

Drain all but 1/4 cup drippings; stir in flour and cook for 30 second, stirring constantly. Add milk, 1 1/2 cups water and chicken base; cook and stir until thickened and bubbly. Cook 1 minute. Add remaining water if needed. Season with salt and pepper to taste. Serve gravy with the chicken.

4 to 6 servings.

Tropical Pineapple Chicken Wings

Ingredients

2-1/2 lb. split chicken wings, tips removed
2 cans (8 oz. each) pineapple tidbits
1 cup KRAFT Original Barbecue Sauce

Directions

PREHEAT oven to 400°F. Place chicken wing pieces in greased 13x9-inch baking pan. Bake 30 min.

DRAIN pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice; add to pan with chicken, stirring well to coat.

BAKE 30 min. more or until well browned and sauce is thickened.

Serves 6.

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Chicken Paprika

Skinless, boneless chicken pieces are baked in a rich sauce that includes sour cream, dry sherry, and water chestnuts.

Ingredients:

1 cup flour
2 1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/8 tsp. nutmeg
1 tsp. salt
1/4 tsp freshly ground pepper
10 to 12 chicken pieces, skined and boned
1/4 cup butter
1 large clove garlic, finely minced
2 1/2 cups chicken stock
2 cups sour cream
2 tbsp. Worcestershire sauce
1/4 cup dry sherry
15 water chestnuts, drained and sliced

Preheat oven to 325 degrees. In a bag combine flour, paprika, cayenne, ginger, basil, nutmeg, salt, and pepper.

Shake chicken pieces, a few at a time, in flour mixture. In a skillet brown chicken on all sides in hot butter; transfer to a shallow baking dish.

Saute garlic in drippings for 2 minutes. Stir in chicken broth, sour cream, Worcestershire sauce, sherry, and water chestnuts.

Heat through, stirring constantly, but do not boil.

Pour over chicken. Bake uncovered, for 1 hour or until chicken is tender.

5 to 6 Servings

Harvest Chicken Chowder

This chowder is full of chicken and vegetables (potatoes, carrots, celery, onion, mushrooms and corn) in a flour-thickened liquid of chicken broth, cream of chicken soup, and whipping cream.

Ingredients:

6 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 medium potatoes, peeled and cubed
3 medium carrots, diced
1/4 cup diced celery
1/2 cup finely chopped onion
2 lbs. boneless, skinless chicken breasts, diced
1 (4 oz.) can sliced mushrooms, drained
1 cup frozen whole kernel corn, thawed
1 (10 3/4 oz.) can cream of chicken soup
4 slices bacon, cooked crisp and crumbled
1 cup heavy whipping cream
3 tablespoons all-purpose flour
1/3 cup water

Garnish:

Parsley sprigs

In a 4-5 quart pot, bring first seven ingredients to a boil over medium heat. Reduce heat to low.

Cover and simmer for 30 minutes until carrots are tender. Stir in diced chicken, mushrooms and corn.

Cook over low heat for 10-15 minutes until chicken is done, stirring often. Stir in soup, bacon and cream. Heat through.

In a small bowl, stir together flour and water until smooth. Stir into pot. Heat over low heat until chowder thickens slightly, stirring often.

To serve, ladle into bowls and garnish with parsley sprigs.

6 Servings

Grilled Honey Mustard Chicken

Skinless & boneless chicken breast halves are marinated in a mixture of mayonnaise, Dijon-style mustard, and honey before grilling.

Ingredients:

4 skinless, boneless chicken breast halves
1 cup Salad dressing or mayonnaise
1/4 cup Dijon-style mustard
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon pepper

In a bowl mix salad dressing, mustard, honey, salt and pepper. In a ziplock bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours, overnight is even better. Removed chicken and discard the marinade. Grill chicken about 10 minutes each side. The last few minutes brush with reserved honey mustard.

4 Servings

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Chicken Recipes

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Buttermilk Fried Chicken with Gravy

Tropical Pineapple Chicken Wings

Chicken Paprika

Skinless, boneless chicken pieces are baked in a rich sauce that includes sour cream, dry sherry, and water chestnuts.

Harvest Chicken Chowder

This chowder is full of chicken and vegetables (potatoes, carrots, celery, onion, mushrooms and corn) in a flour-thickened liquid of chicken broth, cream of chicken soup, and whipping cream.

Grilled Honey Mustard Chicken

Skinless & boneless chicken breast halves are marinated in a mixture of mayonnaise, Dijon-style mustard, and honey before grilling.

Master Chef Reveals Secret Recipes

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