Tag Archives: chicken

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Easy Weeknight Fried Chicken

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Easy Weeknight Fried Chicken

Easy Weeknight Fried Chicken

 

I love fried chicken, but I hate the mess that fried chicken involves, and that is where this recipe come from, crispy fried chicken with out the mess of frying it on the stove top!

It’s super simple, you actually fry the chicken in the oven

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If you have some sweet potatoes or butternut squash(that’s what I’m using) it can roast while you fry the chicken.  Love it when you can throw things in the oven and let them do their thing while you’re doing your thing around the house! Pair with a salad, and dinners on the table in 45 minutes and clean up is done in no time!


Before you get started. turn your oven on 450 put about a 1/2 inch of regular old oil in a large cast iron pot.

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You want the pot to heat up while the oven is coming up to temperature.

Then I moved on to breading my chicken

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using the same fork (I hate dirty dishes, mix flour, salt, pepper and garlic pepper together on a paper plate and on another paper, put  2 to 3 eggs(depending on how much chicken you’re doing) with a few drops of hot sauce and beat together. Dip the chicken in the egg, then into the flour and set aside for a few minutes, until your oven is at 450. When your oven is at 450,  bread your chicken again and this time carefully drop the chicken into the pan.

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After 30 minutes, turn your chicken and let it cook another 15 minutes, until brown and cooked through.  I roasted my squash for about 30 minutes turning it once.

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Easy Weeknight Fried Chicken

5 pcs. of bone in chicken parts(I use thighs and legs cause they’re cheap!)

1 cup self rising flour

1 TBSP. salt, pepper and garlic powder

2 eggs

4 or 5 drops of hot sauce

Start by adding 1/2 inch of vegetable oil to a large cast iron dutch oven and place in oven.  Turn oven on to 450.  Combine, flour, salt, pepper and garlic powder on a plate and stir together, then on another plate crack your eggs and add hot sauce and mix together. Dip each piece of chicken in egg, then in flour. When your oven comes up to 450, re-dip each piece of chicken again, then carefully add chicken to the pot.  Cook for 30 minutes, turn and cook for additional 15 to 20 minutes, until chicken is golden brown and cooked through.

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Buffalo Chicken Nuggets with Fries

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Buffalo Chicken nuggets, are basically healthy and after I made them Saturday, I remembered why I don’t make them often, they’re addicting.  Every time I walked by the refrigerator, I have one or two….That makes them not so healthy.  Oh well! Pair them with a salad and some fresh-cut fries makes a great dinner that’s not too bad for you, plus you can cook the fries and the nuggets at the same time, so everything’s done a the same time!

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Cube up a pound of chicken breast

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mix up the breading ingredients

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Bread your chicken and put them on a sheet pan

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Cut up a couple of potatoes, drizzle with olive oil & chili powder and put the fries in while the oven heats up, and when it comes up to 425 add the chicken, flip the fries when you add the chicken, flip the chicken after about 8 to 10 minutes and shake your fries.  Then bake an additional 5 to 7 minutes or until the chicken is done and the fries have browned.

Bake Buffalo Chicken Nuggets

Chicken Nuggets

1 lb. chicken breast, cut into small pieces

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. paprika

1/3 cup seasoned bread crumbs

1/4 cup plain Panko bread crumbs

1/4 cup Hot sauce (I use Franks)

2 tsp. olive oil

Potatoes:

2 to 3 large potatoes, cut into fries

1 1/2 tsp. chili powder

salt & pepper

1 TBSP olive oil

Toss potatoes with olive oil, salt, pepper and chili powder, then place on a sheet pan. Put pan in the oven and turn oven on to 425 degrees,  They will cook while it’s heating up to save you some time.

In a bowl combine hot sauce, olive oil, chicken breast and season with salt & pepper, toss everything together and set aside.  In a medium bowl combine garlic powder, chili powder, paprika, both bread crumbs and season with salt and pepper. Dip chicken into breading and place a sheet pan with a silpat liner or on a greased sheet pan.  When the oven reaches 425 degrees, flip potatoes and put the chicken in the oven with the potatoes. When the chicken has cooked for 8 to 10 minutes, turn chicken and shake the fry pan around to toss them.  Bake for another 5 to 8 minutes. Serve when the chicken it done and the fries have browned.  You can broil the fries for a few minutes to make them browner. Serve with ranch dressing.

 

This recipe was shared on The Country Cooks Potluck Party

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Grilled Chicken Fajitas with Mexican Rice

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I love a recipe that comes together easily and doesn’t take a lot of watching, just throw the rice in a pan, let it do its thing, then just before the rice is done, toss the chicken, peppers and onions in a grill pan and stir them around for 10 minutes, Just before the rice is done, stir in salsa and cheese, dinner done!

I used brown rice that took 35 to 45 minutes to cook according to the package directions, so depending on what kind of rice you use, will dictate how long it takes to cook dinner, use whatever you have, but just before it’s done, stir in the salsa and cheese and it’s amazing!  If you want to, you could also stir in a little of the homemade taco seasoning it kick up the flavor a bit.

The night before when I was cleaning up from dinner, I sliced my chicken, pepper and onion into strips, pop the chicken into a baggies with taco seasoning, and the pepper and onion in another, so dinner was a snap the chicken was marinated.

Then when the rice was almost done, I put the chicken, peppers and onions in a grill pan, drizzled with a little olive oil, heated the grill to medium and then put the grill pan on the grill, and grilled for about 10 minutes until the chicken was done and the peppers and onions were soften.  Make sure when you add the oil that you toss everything together so the peppers and onions get the some of seasoning off the chicken.s. boneless chicken breast, sliced into strips

[Recipe title=Grilled Chicken Fajitas with Mexican Rice” servings= “4-6”]

1 lb. boneless chicken breast

2 to 3 TBSP taco seasoning

2 TBSP olive oil

1 cup of rice

2 cups water

1/2 cup salsa

4 oz. grated cheese, I used pepper jack, but cheddar or Monterey jack would be great

Overnight or 4 to 6 hours before grilling, combine taco seasoning and chicken to marinate.

In a medium sauce pan, combine rice and water and cook to package directions, about 10 minutes add salsa and cheese, stir to combine, heat until cheese is melted and rice is done.

Heat grill to medium, in a grill pan or disposable pan, toss chicken, peppers, onions and oil together, coating everything, put on grill and grill for about 10 minutes until chicken is done and peppers and onions have soften.

Serve with tortillas.

Home Made Taco Seasoning

3 TBSP. Chili Powder

1 TBSP. Cumin

1 TBSP. Garlic Powder

2 TBSP. Paprika

1 TBSP. Onion Powder

1/2 tsp. Cayenne Pepper (optional)

Add 2 to 3 TBSP to lb. of ground meat with 1/4 cup of water, cook until water is absorbed. Makes enough for 3 lbs. of meat.

[/recipe]

With the leftovers make a quesadilla

Just put some of the leftover cheese on a tortilla, top with chicken mixture, more cheese and bake-off in the oven or in skillet on the stove and serve with salsa or barbecue sauce