1. Blackened Chicken
2. Buffalo Chicken Wings
3. Cap’n Crunch Chicken
4. Popeye’s Fried Chicken
5. Cajun Cafe’s Bourbon Chicken
6. KFC Original Fried Chicken
7. Steak & Ale Hawaiian Chicken
8. Panda Express Fried Chicken
9. El Polo Loco Chicken
10. Genreal Tso’s Chicken
11. Chicken Sandwich
1. BLACKENED CHICKEN Serves 2 as an entree.
Marinade: 2 boneless, skinless chicken breast halves preferably over night covered in refrigerator in: 1 cup water, 3 tablespoons lime juice, 2 tablespoons soy sauce, 1/2 tablespoon Worcestershire.
Cajun spice blend: Combine in small bowl: 1/2 tbsp salt, 1 tsp sugar, 1 tsp paprika, 1 tsp onion powder, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper, 1/2 tsp white pepper.
Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts and cover the entire surface.
Preheat both a heavy frying pan and your barbecue grill to medium/high heat.
Melt 2 tbsp butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor.
Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
Salad for blackened chicken: Combine in large bowl:
8 cups chopped iceberg lettuce, 1/2 cup shredded red cabbage, 1/2 cup shredded carrot. Divide into 2 bowls. Mix 1/2 cup fat-free shredded mozzarella cheese and 1/2 cup fat-free shredded cheddar cheese together, sprinkle on top with the hardboiled egg diced and 1 large diced tomato on each bowl.
Low-Fat Dressing: 1/4 cup fat-free mayonnaise, 1/4 cup Grey Poupon Dijon mustard, 1/4 cup honey, 1 tbsp prepared mustard, 1 tbsp white vinegar, 1/8 tsp paprika.
Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.
2. BUFFALO CHICKEN WINGS
vegetable oil — for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
10 chicken wing pieces
Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely — an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don’t let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
3. CAP’N CRUNCH CHICKEN Makes 4 servings
Cap’n Crunch: In food processor, grind 2 c. Cap’n Crunch cereal and 2 c. corn flakes until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine 2 1/2 c. all-purpose flour, 3 T. granulated onion, 3 T. granulated garlic and 1 T. pepper.
In a separate bowl, combine 6 eggs and 1 c. milk.
Dredge 25-30 chicken tenders in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper.
Preheat vegetable oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain.
Creole mustard sauce: Serve on the side with chicken. Makes about 2 cups.
Combine and mix well: 1/4 c. sliced green onions, 2 T. horseradish, 2 T. chopped garlic, 1 T. red wine vinegar, 2 T. chopped onion, 1 T. water, 2 T. chopped celery, 2 tsp. cider vinegar, 2 T. chopped green pepper, 1 tsp. Worcestershire sauce, 1 c. mayonnaise, 1 tsp. Tabasco sauce, 1/4 c. hot mustard, salt and cayenne pepper to taste, 2 T. yellow mustard.
4. POPEYE’S FRIED CHICKEN Serves 4
Coating Mix: Combine in large bowl: 3 c self-rising flour, 1 c cornstarch, 3 tbsp Seasoned salt, 2 tbsp paprika, 1 tsp baking soda, 1 pk Italian Salad Dressing mix powder, 1 pk Onion Soup mix — (1 1/2 Ounces), 1 pk spaghetti sauce mix — (1/2 Ounce), 3 tbsp sugar.
Put into second bowl 3 c cornflakes crushed.
Put in third bowl: 2 eggs — well beaten and 1/4 c Cold water.
Put enough corn oil into a heavy roomy skillet to fill it 1″ deep. Get it HOT!
Grease a 9x12x2 baking pan. Set it aside.
Preheat oven to 350.
Dip 4 lb chicken cut up, 1 piece at a time as follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix.
Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don’t crowd pieces during frying.
Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating.
Leftovers refrigerate well up to 4 days. Do not freeze these leftovers.
Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
5. CAJUN CAFÉ’S BOURBON CHICKEN
1 lb. chicken leg or thigh meat cut in bite size chunks
Marinade: 4 oz soy sauce, 1/2 cup brown sugar, 1/2 tsp. garlic powder, 1 tsp. powdered ginger, 2 tbs. dried minced onion, 1/2 cup Jim Beam Bourbon Whiskey.
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.
6. KFC ORIGINAL FRIED CHICKEN
Combine 2 eggs and 2/3 c. milk. Set aside.
Combine 1 1/2 cups flour with 1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!) and 1 envelope Lipton (or other brand) Tomato Cup of Soup Mix.
Dip 1 frying chicken cut into frying pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure.
Fry pieces in vegetable oil to cover bottom of your skillet about 1/2 inch deep over medium heat for 25 to 30 minutes, turning often.
Remove from fire. Drain and serve.
7. STEAK & ALE HAWAIIAN CHICKEN
4-6 chicken breasts
Marinade: 1/4 c. soy sauce, 1/2 c. + 2 T. dry sherry, 1 1/2 c. unsweetened pineapple juice, 1/4 c. red wine vinegar, 1/4 c. + 2 T. sugar, 1/2 tsp. garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of Munster or provolone cheese and broil just until cheese starts to melt.
8. PANDA EXPRESS ORANGE CHICKEN Makes 6 servings
2 lbs boneless chicken pieces, skinned
Orange Sauce for stir fry: 2 t minced zest and 1/4 c juice from1 lg orange, 1/2 tsp. sugar, 2 tbsp. chicken stock, 1 tbsp. light soy sauce
Cut chicken pieces in 2″ squares and place in large bowl. Stir in 1 egg, 1 ½ tsp salt, white pepper, and 1 T oil and mix well.
Stir 1/2 c plus 1 tbsp. cornstarch and ¼ c. flour Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp (Do not overcook or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tbsp. oil and. sesame oil. Add 1 tbsp. minced ginger root, 1 tsp. minced garlic and stir-fry until fragrant. Add and stir-fry dash crushed hot red chiles and 1/4 c chopped green onions. Add 1 tbsp. rice wine, and stir 3 seconds and bring to boil. Add cooked chicken, stirring until well mixed.
Add Orange Sauce. Stir 1/4 c water into remaining 1 tbsp. cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1/2 to 1 tsp sesame oil. Serve at once.
9. EL POLLO LOCO CHICKEN
Mix 1 c white wine vinegar, 1 c olive oil, 1/2 c white wine, 1 tbsp. oregano, 1 tsp. thyme, 3 tbsp. salt, 10 garlic cloves minced, 1 1/2 tsp. Tabasco sauce
Marinate two whole chicken which have been cut in halff several hours in refrigerator. Grill chickens slowly until done.
10. GENERAL TSO’S CHICKEN
3/4 lb Boneless chicken breast cut into thin strips 2 inches long, cutting against the grain. Put
Marinade: 2 tsp. dark soy sauce, 2 tsp. rice wine or dry sherry, 1 tsp finely chopped ginger root, 1 tsp. cornstarch, 1 tsp sesame oil.
Mix well, and marinate the chicken for about 20 minutes.
Heat the 1/3 c peanut oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the 2 dried red chiles cut in half lengthwise and stir-fry them for 10 seconds, and then return the chicken to the pan.
Add 1 tbsp. chopped fresh orange peel or 2 tsp. dried citrus peel (soaked & coarsely chopped), 1/2 tsp. roasted Sichuan peppercorns (finely ground), 2 tsp. dark soy sauce, 1/4 tsp. salt, 1 tsp. sugar, 1/2 tsp. sesame oil. Stir-fry for 4 minutes, mixing well. Serve the dish at once.
Add toasted sesame seeds to make sesame chicken
11. CHICKEN SANDWICH
Heat 3 c. peanut oil in a pressure cooker over med. heat to about 400F.
In a small bowl, beat 1 egg and stir in 1 c. milk.
In a separate bowl, combine 1 c. flour, 2½ tbsp. powdered sugar, 1/2 tsp. pepper, and 2 tbsp. salt.
Dip 2 skinless, boneless chicken breasts, halved each in milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. Drop all four chicken pieces into the hot oil and close the pressure cooker. When steam starts shooting through the pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!! DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS!
While the chicken is cooking, spread a coating of melted butter on the face of 4 plain hamburger buns.
When the chicken is done, remove it from the oil and drain or blot on paper towels. Place two dill pickle slices on each bottom bun; add a chicken breast, then the top bun. To make a deluxe chicken sandwich, simply add two tomato
slices and a leaf of lettuce. Mayonnaise also goes well on this sandwich–it is a side
