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.

Barbara Bush's BBQ Chicken Recipe

Source: I Want that Recipe! by Graves Memorial Library Fund

1 2 1/ 2 to 3 pound broiler-fryer chicken quartered
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1 /2 teaspoon ground black pepper
1 clove garlic, minced
2 1 /2 cups water
1 cup coarsely chopped onion
1 /2 to 3 /4 cup granulated sugar
1 /2 cup butter or margarine
1 /3 cup yellow mustard
1 /4 cup cider vinegar
1 /2 teaspoon ground black pepper
2 1 /2 cups catsup
6 to 8 tablespoons lemon juice
1 /2 teaspoon ground red pepper

Place chicken in a plastic zip top bag. Set in a shallow dish. For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt 1 /2 teaspoon black pepper, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for up to 24 hours, turning often.

In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.

Meanwhile, drain chicken, discarding marinade.

In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling.

To serve, pass around additional barbecue sauce with chicken.

Makes 4 servings.

Buttermilk Fried Chicken


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

Place chicken parts into a large bowl. Pour the buttermilk over chicken and marinate for 2 hours or overnight.

Combine the flour, salt, paprika and pepper, mixing well to combine.

Remove chicken from buttermilk and place in flour mixture coating all sides well.
Pour 1 to 2 inches of oil in skillet and fry until one side is golden brown, then turn and brown other side approximately 20 minutes total. Remove chicken and place on paper towels to drain off excess grease, (or you can brown on both sides until lightly golden 5 to 8 minutes, remove and place on paper towels to absorb excess grease, then place on a baking sheet and place in a preheated 350 degree F oven until juices run clean. This is the method I prefer. I don't like real greasy fried chicken, crispy is what I like).

1 (10 ounce) box couscous
1 pound boneless, skinless chicken, cut into strips
1 tablespoon vegetable oil
1 red bell pepper, cut into thin strips
1 onion, sliced
1/3 cup honey mustard
1/3 cup barbecue sauce

Prepare couscous according to package directions. Keep warm
.
Heat oil in large nonstick skillet over high heat. Stir-fry chicken for 5 minutes until well browned. Transfer to bowl.

In the same skillet, stir-fry bell pepper and onion strips for 3 minutes until crisp-tender. Return chicken to the skillet. Stir in 2/3 cup of water, mustard and barbecue sauce. Heat to boiling, stirring often. Serve over couscous.

Preparation 10 minutes, cooking time 10 minutes

Makes 4 servings.

Lemon Butter Chicken Breasts














6 boned chicken breast halves
1/2 teaspoon salt
1/2 cup all-purpose flour
Lemon pepper, to taste
1/2 cup butter
2 tablespoons lemon juice

Pound chicken breasts to a 1/4- to 1/8-inch thickness.

Combine flour and salt; dredge chicken in mixture. Liberally sprinkle lemon pepper on each side of chicken breasts. Saute chicken in melted butter for about five minutes per side or until lightly browned. Leaving chicken in pan, stir in lemon juice, and increase heat to deglaze pan.

Serve chicken and lemon butter glaze with rice. Chicken is also good cold

Shredded Chicken or Turkey (Pollo o Pavo Deshebrado)

4 bone-in chicken breasts
3 cups chicken stock
1/2 onion, chopped
3 garlic cloves, minced
1 teaspoon dried Mexican oregano
1/2 teaspoon salt
2 bay leaves

Put all ingredients into a large saucepan. Bring to a boil, then reduce heat to simmer and cook the chicken about 25 to 30 minutes, or until it is very tender.

Let the chicken cool for about 10 minutes in the liquid.

Remove the breasts and let them cool a bit for easy handling.

Shred the chicken into bite-size pieces. Save the cooking liquid for sauces or soups.

Simple Deshebrado
Simmer chicken or turkey breasts in water to cover until just done. Remove the meat, reserving the broth for another use.

When the meat is cool enough to handle, remove it from the bones, cut it into 1-inch pieces, and shred it in a food processor fitted with the plastic blade.

Garlic Roasted Chicken

1 (5 pound) roasting chicken
Salt
Pepper
Paprika
5 garlic cloves, mashed
1/4 pound sweet butter
1/2 cup canned chicken broth

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the remainder on the outside of the chicken. Place the chicken into a crockpot and place a few pats of butter on its breast. Add the remaining ingredients and cook on LOW for 6 to 8 hours.

Serve the hot garlic butter sauce with the chicken.

Almond Butter Chicken

4 boneless chicken breasts
1 cup all-purpose flour
2 teaspoons basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced almonds
3 cloves fresh diced garlic
1/4 cup (1/2 stick) butter
1/3 cup olive oil

Mix all dry items except the almonds in a large bowl, then lightly dust chicken breast in flour mixture.
Add oil to frying pan and lay in the chicken breast. Cover and cook for 20 minutes over medium heat until it is thoroughly cooked.

Once chicken is cooked, add butter, then garlic, and almonds last. Stir well.

Serve over rice or potatoes.