Chicken Recipes 24x7

Sweet Baby Ray's Bbq Chicken Recipe

22 1/2 inch Weber grill
Grease pan
1 (10 pound) bag charcoal
8 ounces apple, cherry or hickory chips, soaked in water
Pair of tongs
2 chickens, cut up and skinned
16 ounces Sweet Baby Ray's BBQ Sauce
Salt
Fresh ground pepper
Onion salt
Basting brush

Cooking time: 60 minutes

Put 50 coals in center of grill and burn for 30 minutes. Then put 25 coals on each side and put grease pan in middle of grill basin. Rinse chicken pieces in cold water and pat dry with paper towel. Season both sides of chicken generously with salt, pepper and onion salt.

Place chicken in center of grill and cook for 30 minutes. After 30 minutes, turn chicken. Add soaked wood chips to each side of coals. After 20 minutes, turn and brush on generous amounts of Sweet Baby Ray's. After 10 minutes, turn and brush other side with BBQ sauce. Then serve and enjoy!

Port-a-Pitt BBQ Chicken Recipe



Those of you in Indiana etc. know and love this stuff! It sells like wildfire and isn't cheap either to purchase! This is the recipe as I got it, the donor wants to remain 'nameless'.

1 pound butter
1 cup water
1 cup vinegar
4 tablespoons salt
1 tablespoon pepper
4 tablespoons Worcestershire sauce
1 ounce Accent

Boil together. Will store in fridge.

Low-Fat Fried Chicken

4 chicken breast halves, skinned, boned and patted dry
3/4 cup buttermilk
3 tablespoons Parmesan cheese
1/2 cup dry bread crumbs
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper

Cover a baking sheet with foil and lightly coat with nonstick cooking spray. In a shallow dish combine all ingredients except chicken and buttermilk.

In a separate dish, dip chicken in buttermilk then roll in dry mixture and place on baking sheet. Bake at 400 degrees F for 35 to 40 minutes until golden.

Yield: 4 servings

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.