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□¡□Chicken Strips□¡□

Beer Batter Chicken StripsServe these deep fried beer battered chicken strips with barbecue sauce orsweet and sour sauce.
*. 1 large egg
*. 3/4 cup beer
*. 1 cup all-purpose flour
*. 1 teaspoon baking soda
*. 1 teaspoon salt
*. ground black pepper
*. 3 chicken breast halves; skinless, boneless
*. 1 1/4 cups vegetable oil
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
Serves 3 to 4.
Spicy Chicken NuggetsDelicious oven-fried chicken nuggets with spicy coating. Related chicken recipes below.
Cook Time: 12 minutes
Total Time: 12 minutes
*. 3/4 cup lemon juice
*. 1/3 cup water
*. 1 1/2 tablespoon dried rosemary, crushed
*. 3 cloves garlic, minced
*. 2 teaspoons Tabasco sauce
*. 2 teaspoons Worcestershire sauce
*. 4 boneless chicken breasts halves, cut into bite-sized cubes
*. 2 slices toasted mixed grain bread
*. 1/2 cup chopped almonds, toasted
*. 3 egg whites, lightly beaten
Combine lemon juice, water, rosemary, garlic, Tabasco and Worcestershire sauce in small bowl. Stir in chicken cubes; cover and chill for 6 to 8 hours or overnight. In a blender or food processor, grind toast to coarse crumbs. Remove to a small bowl; stir in almonds. Lift chicken from marinade; roll in egg whites, then in crumb mixture to coat evenly. Place on a non-stick baking sheet or silpat sheet. Bake chicken nuggets at 400° for 10 to 12 minutes. Serve hot or cold. Recipe for chicken nuggets makes 4 servings.
Fried Chicken Breasts Ingredients:
*. 6 chicken breast halves
*. salt and pepper
*. vegetable oil
*. 1 cup flour
*. 1/2 teaspoon salt
*. 1/2 teaspoon black pepper
*. 1 teaspoon baking powder
Rinse chicken breasts and pat dry; sprinkle all over with salt and pepper. Drain well. In plastic bag, combine flour, salt, pepper, and baking powder. Shake chicken the flour mixture until well-coated. Refrigerate for 2 to 4 hours. Put 1 1/2inches of vegetable oil in a deep skillet; heat to medium high, or about 370°. Place chicken in hot oil. When chicken pieces are hot and browning well, lower heat to medium low. Continue cooking for 8 to 12 minutes on each side or until well-browned and juices run clear when pierced with a fork.
Chicken With Tomatoes Chicken with tomatoes makes a delicious meal with hot cooked pastaor rice, or serve with potatoes and a side vegetable or tossed salad. Take aLook at a Large Photo of the chicken with tomatoes.
Yield: Serves 4 to 6
*. 4 to 6 chicken breast halves, boneless, without skin
*. 6 tablespoons flour, divided
*. 1/2 teaspoon salt
*. 1/8 teaspoon freshly ground black pepper
*. 2 tablespoons olive oil
*. 8 to 12 ounces sliced fresh mushrooms, any variety or combination
*. 1 clove garlic, finely minced
*. 1 can (14.5 ounces) diced tomatoes,undrained
*. 1/2 cup dry white wine
*. 1/2 cup chicken broth
Wash chicken and pat dry. Combine 4tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken breasts to coat.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brownfor about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer.
In a small bowl, combine the garlic, tomatoes, wine, and chicken broth; stir in the remaining 2 tablespoons offlour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked. Serve the chicken with the sauce.
Serves 4 to 6.
Chicken drumsticks are coated with vanilla wafer crumbs and baked withapple jelly and apples. This easy one dish meal recipe will be a sure hit with kids!
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
Yield: 6-8 servings
*. 1/3 cup butter
*. 1 cup vanilla wafer crumbs
*. 1/2 tsp. salt
*. 1/4 tsp. cinnamon
*. 1/4 tsp. nutmeg
*. 3 lbs. chicken drumsticks
*. 2 Tbsp. butter
*. 1 Tbsp. cornstarch
*. 10-oz. jar apple jelly
*. 2 unpeeled apples, cored and chopped
Preheat oven to 350 degrees. In a 13x9" glass baking dish melt 1/3 cup butter. Meanwhile, in shallow pan combine crushed wafers, salt, cinnamon and nutmeg and blend well. Dip drumsticks into melted butter, then roll in crumb mixture to coat. Place chicken in remaining butter in baking dish and sprinkle with any remaining crumb mixture. Bake for 65-75 minutes until chicken is thoroughly cooked.
Meanwhile, in a heavy saucepan melt2 Tbsp. butter over medium heat. Add cornstarch and stir to blend. Then stir in apple jelly and apple. Cook over medium heat until apples are tender, about 5-6 minutes. Pour hot sauce over chicken to serve.

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