Chicken Recipes 24x7

Recipe for Oven Fried Chicken Parmesan

1 garlic clove
1/4 pound butter, melted
1 cup soft white bread crumbs
1/3 cup finely grated Parmesan cheese
2 tablespoons minced parsley
1 teaspoon salt
1/8 teaspoon pepper
2 1/2 pounds chicken pieces

Preheat oven to 350 degrees F.

Crush the garlic clove and combine with 2/3 cup melted butter in a shallow baking dish.

In another dish combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. First dip the chicken into the butter and then coat it in the bread crumb mixture.

Arrange the chicken 1 layer deep in a greased large, shallow baking pan and drizzle evenly with remaining melted butter. Bake uncovered, 1 to 1 1/4 hours, until fork tender and browned.

Moroccan "Roasted" Chicken Recipe

3 pounds chicken pieces
1 1/2 cups chicken stock
2 teaspoon Hungarian paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 tsp cayenne pepper
1 tablespoon ground coriander
6 cloves minced garlic
1 lemon, cut into 8 wedges
Salt and pepper to taste
2 tablespoons olive oil
1 small white onion, sliced

Heat the olive oil in the pressure cooker pan on medium high heat. Brown the chicken pieces on all sides. Remove the chicken and saute the onion slices until golden. Add all the remaining ingredients and close the lid.

Bring to high pressure and cook for 15 minutes. Remove the pan to the sink and pour cold water over the lid until the pressure valve returns to normal. Release the pressure and return the pan to the stove on low heat.

Cook for no more than 2 minutes to allow the flavors to develop.

Serves 4.

Buttermilk Fried Chicken and Gravy

1 cup buttermilk, divided
1 pound boneless, skinless chicken breasts
1/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1/4 cup corn oil
1 cup chicken broth
1 teaspoon hot pepper sauce, or to taste

Pour 1/2 cup buttermilk into a shallow dish just large enough to hold the chicken. Dip the chicken in the buttermilk, turning to coat completely.

In another shallow dish, combine the cornmeal, 1/4 cup flour, the pepper and salt. Dredge the chicken in the cornmeal, patting the mixture to coat the chicken all over.

In a large skillet, heat the oil. Pan fry the chicken over medium heat, turning once, until it is cooked through and the coating is dark golden brown. Transfer the chicken to a plate.

Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly, until the flour paste takes on a golden color, about 2 minutes. Whisk in the broth and remaining 1/2 cup buttermilk. Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly. Reduce the heat to medium-low and continue to cook, stirring, for 2 minutes. Season with hot-pepper sauce, salt and pepper.

Serve the chicken with the gravy ladled over it.

Makes 4 servings.

Country Fried Chicken

1 chicken, cut up
Salt and pepper, to taste
1 cup buttermilk
1 cup all-purpose flour
1/4 cup Crisco shortening 1/4 cup all-purpose flour

Leave skin on chicken; salt and pepper to taste. Dip chicken into buttermilk and roll in flour to coat meat well.

In a large cast iron skillet, heat shortening medium hot and lay each piece close together; brown well on both sides uncovered. Cover and turn heat down to low. Cook 40 minutes or until tender.

Remove cover and continue to brown a few minutes. The chicken will be rather soft but a bit crunchy also.

Be sure to make chicken gravy in the drippings where chicken was fried. Add 1/4 cup flour, then pepper and salt to taste. Add equal amounts of sweet milk and water until gravy thickens.