Chicken Recipes 24x7

Hillbilly Fried Chicken Recipe

1 cup all-purpose flour
1 chicken, cut up
1 teaspoon salt
1/2 cup all-purpose flour
1 cup buttermilk
1 broiler-fryer chicken cut into pieces
Vegetable oil for frying
1/4 teaspoon paprika
1/2 teaspoon pepper
1 can beer
1 cup cornmeal

Cut up chicken and dip in beer.

Put flour and cornmeal into a brown paper bag, adding seasonings to taste.Put chicken pieces in bag one at a time and shake. Fry in lard in a hot cast iron skillet. 

 8 corn tortillas
2 cups shredded cooked chicken
1 cup grated Monterey jack cheese
2 tablespoons chopped green chiles
1 bunch scallions, chopped
1 (20 ounce) can mild enchilada sauce
1 (8 ounce) container nonfat plain yogurt

Preheat oven to 350 degrees F.

Spray an 8-inch or 9-inch square casserole dish with nonstick spray. Cover the bottom of the dish with 4 corn tortillas, overlapping them if necessary. Sprinkle half the chicken, half the cheese, half the green chiles and half the scallions on the tortillas.

In a medium-size bowl or large measuring cup, stir together the enchilada sauce and yogurt until smooth. Pour half of this mixture over the layers in the casserole dish. Then layer on the remaining 4 tortillas, the chicken and the chiles. Sprinkle with half the remaining cheese. Pour the remaining sauce over the dish. Sprinkle with the remaining cheese and scallions. Bake, uncovered, for 30 minutes.

Makes 6 servings. 


Enjoy this Chicken Enchilada Recipe from ChickenRecipes247.com

1/4 cup butter or margarine, melted
1 cup dry bread crumbs
2 teaspoons soy sauce
1/4 cup lemon juice
1 (12 ounce) jar apricot preserves (1 cup) or peach preserves, as desired
3 pounds chicken pieces

Preheat oven to 350 degrees F.

In a shallow dish, combine preserves, lemon juice and soy sauce; mix well. Coat chicken with preserves mixture, roll in bread crumbs. Reserve remaining preserves mixture.

In a greased 13 x 9-inch baking dish, arrange chicken; drizzle with margarine or butter. Bake for 1 hour or until tender, In a small saucepan, combine remaining preserves mixture; heat thoroughly. Serve with chicken.

Source: ReaLemon Recipe Collection Cookbook

6 chicken breasts halves
3 cups diced seeded tomatoes
1/2 cup teriyaki marinade
16 cups romaine and leaf lettuce
1 cup cilantro
2 (15 ounce) cans black beans, rinsed
2 cans whole kernel corn, drained
3 cups grated jack cheese
3 cups toasted corn tortilla strips 



Marinate chicken 1 hour in teriyaki marinade. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing (see below).

Fill 12 plates with greens, top each with chicken, 1/4 cup cheese, tomatoes, 1/2 cup Bean Relish (see below) and 2 tablespoons corn. Drizzle with Peanut Dressing (see below).

Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil

Process until thick.

Black Bean Relish
Beans
1/2 cup each chopped red pepper, green pepper and red onion
3 tablespoons white wine vinegar
1 1/4 teaspoons oil
1/4 teaspoon salt

Peanut Butter Dressing
2 cloves garlic, crushed
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons hot chili oil
1 1/2 tablespoons red wine vinegar
3 tablespoons chunky peanut butter
3 tablespoons sesame oil

Process until well blended.

At the Cheesecake Factory they also put some guacamole on the salad and some salsa. This recipe is for 12, so you will have to re-figure for the amount of servings you need.

Serves 12. 

bethyb1951 at Genie Southern Cooking