Recipezaar: Chicken,Deep Fry recipes

Puerto Rican Fried Meat Pies: Empanadas

Fri, 20 Jan 2006 16:27:52 -0500

A tasty meat filled pastry. -- posted by Chef Smooth

Buffalo Chicken Wontons

Mon, 30 Jan 2006 21:59:39 -0500

This recipe was inspired after a trip to Ruby Tuesday and tasting this dish. I tried to do my best from my eating experience to judge this recipe. After making it, I totally nailed it the first time around. This recipe calls for Egg Rolls wrappers, however for smaller bite size portions, Wonton wrappers should suffice. -- posted by Jeff n Jess

Malay Fried Chicken

Thu, 02 Feb 2006 21:44:12 -0500

This is my own recipe. Very crispy and tasty. Goes well with hot rice and curry. -- posted by ida ku zaifah

Crunchy Deep Fried Chicken Wings

Tue, 28 Feb 2006 13:29:38 -0500

These chicken wings remind me of KFC Extra Crispy chicken! A crunchy outside coating makes them great with or without sauce. I serve them "naked" with sauces on the side. -- posted by AzMelody

Chicken Goujons

Tue, 28 Feb 2006 14:35:46 -0500

Serve as a first course for eight people or as a filling main course for four. Delicious served with baby potatoes and a tossed green salad. -- posted by - Carla -

Maryland Fried Chicken

Wed, 01 Mar 2006 08:45:38 -0500

Real Maryland fried chicken. -- posted by Oat57

Ranch Wings

Thu, 02 Mar 2006 17:24:30 -0500

Simple and Tasty...came up with this as I was cleaning the fridge out one night. -- posted by Chef #298113

Honey Lime Chicken Wings

Fri, 17 Mar 2006 10:24:37 -0500

A tangy, sweet but tart honey lime coating gives these wings a refreshingly zingy way to fly - right into your mouth! These fried wings are straight forward, sweet-and-sour. -- posted by AzMelody

Coconut Chicken Fingers With 30 Minute Mango Chutney

Fri, 24 Mar 2006 15:25:54 -0500

My idea for this dish was to prepare a chutney that didnt take hours. This one is quick, easy, and the flavor adds to the coconut chicken with a tangy sweetness. You will end up with approx 1 cup of chutney. The batter was adapted from one I use for coconut shrimp. I prefer using a wet batter method for coconut breaded items. This recipe was created for RSC #8. -- posted by Susie D

Chicken Cheese Wraps

Mon, 27 Mar 2006 13:33:42 -0500

We all enjoy eating this and there are so many ways you can change it up! You could add just about anything to it--very fast too! -- posted by HOTTOPOT

Charmie's Buffalo Chicken Wontons

Tue, 28 Mar 2006 16:04:29 -0500

There are a few recipes out there for these, but I don't really like bleu cheese, so this recipe uses cream cheese. A nice combination of hot and cool flavors!! You can even used leftover chicken or rotisserie chicken. -- posted by Charmie777

Chinese Chicken or Pork

Wed, 05 Apr 2006 13:31:22 -0400

This recipe is the best recipe for Chinese Chicken. It comes with an alternate sauce that can be used for serving with it. I recommend trying it with and without the sauce. You can also use pork with this recipe Thank you Lynn for the recipe -- posted by chef_kara

Sunday Fried Chicken

Thu, 06 Apr 2006 18:54:52 -0400

Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil. This recipe adds the convienent step of finishing the cooking in the oven. This gives the cook time to prepare the rest of the meal. -- posted by looneytunesfan

Crisco's Super Crisp Country Fried Chicken

Tue, 11 Apr 2006 14:51:26 -0400

From the Crisco website. -- posted by looneytunesfan

Buttermilk-Honey Fried Chicken Fingers

Thu, 13 Apr 2006 08:58:28 -0400

These are the best homemade chicken fingers I've ever tasted. Serve with your favorite dipping sauce; I like honey mustard. Toss any leftover chicken fingers with salad greens for a nice lunch. The Nutrition Facts show a high calorie count because the whole quart of oil for frying is being included. This recipe comes from Pam Anderson. -- posted by Velouria

Potatoes and Chicken Rolls

Thu, 20 Apr 2006 19:07:39 -0400

This was submitted by Shirley Lawrence to the Thursday magazine's issue dated Jan 6th-12th'06. A nice snack this is. You may adjust the spices to suit your palate. Enjoy! -- posted by Charishma Ramchandani

Deep Fried Mushroom & Black Olive Chicken

Sat, 17 Jun 2006 15:38:50 -0400

This is an Elswet original, which we often enjoyed until Diabetes came into our lives. It is a definite change to the standard Southern Fried Chicken, or even Smothered Chicken Fried Anything. The breading is light, the texture is deliciously moist, and the seasonings are just right...for us. Feel free to adjust the seasonings to suit your own. NOTE: We cook our chicken longer than is necessary due to personal preference, so our chicken is a nice rich mahogany brown color. -- posted by Pagan

Sweet Sour Chicken

Tue, 20 Jun 2006 16:45:02 -0400

This is a good recipe to have on hand if you're stuck in a cabin in the Northwoods, craving sweet sour chicken, and there's not one Chinese take-out place within 50 miles. That's about the only time I make this since it's way too easy, when I'm home, to pick up the phone and order it from the place down the street! This is a Madame Wong recipe. -- posted by Hey Jude

Tasty Sesame Chicken

Wed, 27 Sep 2006 12:11:30 -0400

The measurements for sugar and sesame oil are the way I found the recipe--they can be adjusted according to your taste. Yummy served with Fried Rice. -- posted by CookinMamaof3

Miss Edie's Cinnamon Chicken Wings

Fri, 20 Oct 2006 21:25:35 -0400

My mom made this recipe ages ago. Can't remember if it's her invention or not - I know I love them and so do my friends whom I've made it for. It adds a nice sweet aftertaste to your wings. -- posted by Glutton

Kara-Age - Japanese Style Fried Chicken

Tue, 24 Oct 2006 22:12:40 -0400

I love Japanese food, I don't make this recipe to often as I try to stay away from deep frying. It comes from a book called 'Taste of Japan' by Masaki Ko. -- posted by Chef floWer

Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip

Fri, 05 Jan 2007 14:49:01 -0500

This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this. -- posted by Printessa

Sesame Chicken Toast

Sun, 07 Jan 2007 22:59:23 -0500

This recipe used chicken mince instead of the traditional prawns. -- posted by Jewelies

Sweet Tea Chicken

Fri, 12 Jan 2007 16:41:21 -0500

I'm from the South. Plain and simple, I love all Southern food. When I came across this recipe, I had to put it in my files because it just sounded Southern. I will admit, I haven't tried it yet because I just came across it not too long ago, but it is on the docket for the next time I have an important dinner guest. This was the introduction on the site (and I can't remember which one it was) where I found this. "John Fleer is a thinking man's chef, a onetime doctoral candidate in religion who chucked it all for a career in the kitchen. One of the best ideas to spring from his mind is this brined chicken, which manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon." -- posted by Redneck Epicurean

Japanese Fried Chicken Karaage With Onion Ginger Relish

Mon, 15 Jan 2007 20:09:01 -0500

In the past most chicken karaage (Japanese style fried chicken) recipes were marinated chicken pieces which were deep fried and simply served. Now in Japan, fried chicken karaage recipes often come with different sauces or relishes. One of my favorite is onion sauce, but this one is equally good. If difficult to get leg sections, boneless thighs work very well too. Make several small cuts (not skin side) to flatten the thighs so they lay flatter. -- posted by Rinshinomori

The Original Buffalo Chicken Wings

Tue, 06 Feb 2007 20:25:34 -0500

SOURCE THE FRUGAL GOURMET . According to Jeff Smith ( The Frugal Gourmet) this is the way these wings were orginally prepared in Buffalo. This recipe also includes the famous dipping sauce. -- posted by Chef Shadows

Crispy Chicken Strips With Creamy Chili Dipping Sauce

Tue, 06 Feb 2007 20:31:51 -0500

Plan ahead the chicken strips need to chill for a minumum of 6-24 hours, also the dipping sauce needs to chill before using to blend flavors, it is best to make both at the same time and refrigerate. If you do not care for the taste of cumin then omit. Prep time includes chilling time. -- posted by KITTENCAL

Japanese-Style Crispy Fried Chicken Tidbits

Wed, 14 Mar 2007 15:21:44 -0400

This has a delicious thin crispy batter! Rice flour and potato starch can be easily found in the Asian section of you grocery store, potato starch is also known as kakakuriko, do not substitute these for all-purpose white flour, they are what makes the batter extra crispy! Serve this with your favorite sweet and sour sauce see recipe#200031. You may double the recipe but make two separate recipes in two separate bowls, do not double and combine into one bowl. -- posted by KITTENCAL

Chinese Velvet Chicken

Wed, 14 Mar 2007 22:56:13 -0400

Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong's Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it. -- posted by shanel

Nanay's Filipino Fried Chicken

Thu, 15 Mar 2007 15:04:42 -0400

An absolute favorite!!! When I was younger, I couldn't live a day without begging my lola (grandma) to make this all the time. Basically it's crispy fried chicken adobo. This is the only way I do fried chicken at home and It's always on my weekly menu. -- posted by Kikai's Kitchen

Chicken Lumpia

Wed, 23 May 2007 10:11:21 -0400

This recipe is from Extending the Table. These can be served as an appetizer or side dish (1 or 2 per person) or as a main dish with some rice (2-3 per person). Lumpia can also be made ahead and frozen - just reheat in the microwave. -- posted by CraftScout

Flautas

Mon, 28 May 2007 20:51:15 -0400

I like this recipe for three reasons: 1. It is extremely tasty. 2. It is cheap. 3. It makes a lot of food. This recipe comes partly from watching some Mexican cooks at my workplace making flautas, partly from reviewing a number of recipes, and partly from my own 24 year old single guy flair. -- posted by MATEOBURRITO

Chili Chicken Wings With Cilantro and Blue Cheese Dip

Mon, 28 May 2007 21:04:09 -0400

Enjoy a spicy starter with this recipe for chili-flavoured chicken wings served with a tasty blue cheese dip. Prep time does not include 1 hour marinating. -- posted by English_Rose

Chicken and Vegetable Spring Rolls

Mon, 28 May 2007 22:29:05 -0400

A classic favourite, these crisp-fried snacks are one of China's greatest culinary exports. Serve with chili dipping sauce. -- posted by English_Rose

Cat's Crispy Fried Chicken

Tue, 29 May 2007 16:40:10 -0400

Easy version of Southern Style Fried Chicken I normally do it by memory and sense of smell or taste from cooking this. The ingredient measurements are loosely put together. Every time I cook this for a party or friends, they tell me that I need to open a catering business and sell. Hope you enjoy! -- posted by Chef #462332

Maryland Fried Chicken With Milk Gravy

Wed, 06 Jun 2007 17:24:35 -0400

It's been a while since I've made this. I got it out of a BG&E cookbook a number of years ago. -- posted by Maryland Jim

Restaurant-Style Buffalo Chicken Wings

Sat, 09 Jun 2007 12:58:21 -0400

If you are a lover spicy food and buffalo wings then you might want to give this recipe a try, you may of coarse double or triple this recipe but because of the spices and cayenne you will need to make each recipe in a separate bowl (10 wings in each bowl) the amount of cayenne may be adjusted to suit heat level, plan ahead the coated wings *must* be refrigerated 2 hours before frying, this is important so do not skip ;-) Serve the wings with a blue cheese dip see recipe#181552 or use your own favorite recipe -- posted by KITTENCAL

Mexican Fried Chicken

Tue, 12 Jun 2007 18:23:23 -0400

Fried chicken with a Mexican flair. I got this when I lived in California. It makes gooood chicken. -- posted by Annacia

Crispy Fried Chicken (America's Test Kitchen)

Wed, 20 Jun 2007 16:23:32 -0400

This is my favorite fried chicken recipe! Due to the labor intensiveness of it, I only make it for special occasions, but it is well worth the effort when i have the time. Maintaining an even oil temperature is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is fine, though it can be clipped to the pot only for the uncovered portion of frying. -- posted by Chelley-Chelle

Chalfonte Fried Chicken

Thu, 21 Jun 2007 20:28:30 -0400

In 1986, I was 31 years old, my son was 9, my daughter was one and the Chalfonte was 110 years old. During that time I read in the paper about a woman named Helen Dickerson who had been the head chef in the Magnolia Room at the Chalfonte Hotel in Cape May, New Jersey. Miss Helen got her first job at the Chalfonte at the age of 5 picking flowers. She went on to become head chamber maid and then to run the kitchen for over 60 years. Her daughters, Dorothy "Dot" Burton and Lucille Thompson learned from their mother and so the traditional cooking continues. So well-known was Miss Helen that she was once featured on the old Phil Donohue show. Even today long after Miss Helen's death her legacy lives on. This recipe was featured on The Food Network by Tyler Florence of Tyler's Ultimate. The Chalfonte dates back to 1875. One story goes that the founder, Mr. Henry Sawyer, was a Union Civil War hero imprisoned in Richmond and, at the urging of Mrs. Lincoln, was exchanged for Robert E. Lees son. I would so love to go there some day, if only to pay homage to Miss Helen. In 1986, Miss Helen had finally been coerced by the owners to put her fabulous recipes on paper. I immediately ordered the cookbook knowing that as Miss Helen was already 76 years old; if I did not acquire her secret kitchen treasures then, they might be lost to me. I've never regretted ordering that cookbook, "I Just Quit Stirrin' When The Tastin's Good". Enjoy! -- posted by Adrienne in Reisterstown

Northern Fried Chicken

Thu, 05 Jul 2007 11:16:32 -0400

This is a very tasty chicken and very chrispy. My family and friends love it and it is a great picnic chicken. -- posted by Chef #531048

Korean Fried Chicken

Mon, 09 Jul 2007 15:26:19 -0400

For as long as I can remember, my mom has made this for all the special days like birthdays, holidays, and dinner parties. I've always loved them and am now making them for my own family. This is a side dish made for banquet/special event tables. It is usually served along with other Korean dishes, and in that way eaten as a side dish, or it is served alone as an appetizer. You can of course just eat it w/rice for dinner. It can be eaten at any time. I'll add step by step pictures! -- posted by Heystopthatnow

Family Favorite Sesame Chicken

Mon, 09 Jul 2007 23:22:21 -0400

A few months ago I made this great sesame chicken that my mother and I loved.... problem was it was one of those dinner where I added a little of this... a little of that.... and could not for the life of me remember what on earth I put in it!! So after months of tinkering in the kitchen I FINALLY came up with the recipe last night, and wrote down all the ingredients!! Enjoy! -- posted by Anme

Chicken Flautas With Chunky Guacamole

Mon, 30 Jul 2007 06:13:20 -0400

Ole!!! Flautas are similar to taquitos, which are rolled tacos. These flautas use flour tortillas to give them light crispiness! The perfect accompaniment is chunky guacamole, with many of the same flavors from the flautas--enjoy! -- posted by Charmie777

Chicken Wings... Hot Dawgie Style

Thu, 02 Aug 2007 21:42:36 -0400

This is my own hot wings recipe that some claim are absolutely THE BEST HOT WINGS EVER! aka "Buddha's Bulldog Wings" because he loves to have them when he's watching his Georgia Bulldogs Games. Be sure to have lots of napkins nearby. :) --by Bird -- posted by 2Bleu (Bird&Buddha)

Chicken Batter

Wed, 08 Aug 2007 22:53:31 -0400

This is an easy all purpose recipe for battering chicken. Use this alone or with a sesame or spicy sauce of your choosing. -- posted by Mrsspeevs

General Tso's Chicken

Wed, 19 Sep 2007 15:46:41 -0400

Our favorite Chinese restaurant closed, and we haven't been able to find good General Tso's since! So, I've been tweaking a recipe my husband found many moons ago. It's good! Feel free to tweak the spicy/sweet/salty until it's just as you like it. -- posted by mgd

Mom's Mouth-Watering Buffalo Wings

Fri, 12 Oct 2007 19:10:17 -0400

These are a combination of a couple recipes. We tweaked it til it tasted just right. We always get rave reviews whenever anyone tries them. These are not for the faint of heart. They are especially liked by females. For some reason most guys can't handle the heat! -- posted by Sheila2

Chicken & Thai Basil Spring Rolls With Sweet-Chili Mayonnais

Wed, 14 Nov 2007 02:17:54 -0500

A variation on a classic Chinese favourite. Extra tasty for the times you just want something a little different. You can prepare the spring-roll filling to the end of step 3 up to 2 hours ahead. Store in an airtight container in the fridge. -- posted by An_Net

Green Curry Chicken Meatballs

Mon, 03 Dec 2007 02:06:16 -0500

Nice fingerfood. Yummy with sweet chilli sauce or (my favourite) a mix of soy, rice wine vinegar and chili/sesame oil. -- posted by JustJanS

Pineapple Chicken

Thu, 03 Jan 2008 00:06:11 -0500

My family LOVES this chicken, so tangy and good! I like to serve it with rice and a vegetable stir-fry. It reminds me of a Chinese dish, it probably is one. Cant remember where I got it from. Ive actually never added the onion to the pineapple sauce; I could be missing out on some serious flavor :D ! I like to add a julienned carrot or two. Also, for the juice in the sauce, Ive used sweetened and I use half water, half juice. Hope you like it! -- posted by ~sage

Kentucky Fried Chicken

Tue, 08 Jan 2008 20:39:32 -0500

This is NOT a copycat recipe for Colonel Harland Sanders' world-famous Kentucky Fried Chicken. If you are in the mood for take-out chicken, please pass this recipe on by. When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is *nothing* like take-out food. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Lovely served with griddlecakes, waffles, mashed potatoes or hominy grits. Don't forget the cream gravy! Cooking time approximate -- posted by Molly53

Canadian Fried Chicken

Wed, 23 Jan 2008 15:56:24 -0500

Much like the flavor of Kentucky Fried, this recipe will suprise you at the simplicity and flavor by marinating your chicken drumsticks first. -- posted by sneakyteaky

Secret Ingredient Best Juicy Fried Chicken

Fri, 25 Jan 2008 17:26:53 -0500

The chicken soup and cornstarch is the secret ingredient to this delicious mouth watering juicy fried chicken, if desired you may brown the chicken pieces firstly in a little oil then finish cooking in the oven, don't bother using a different flavor of condensed soup it will not be good, this also works well using skin on chicken thighs or drumsticks, it's best to use all the same so the chicken will cook at the same time, there is enough batter for 6 large skin on chicken thighs --- plan slightly ahead as the coated chicken needs to sit at room temperature until it becomes doughy --- this is delicious! -- posted by KITTENCAL

Chili's Chicken Crispers

Sat, 26 Jan 2008 14:22:56 -0500

This copycat recipe is from Top Secret Recipes. Chili's chicken crispers are chicken fingers with a light and airy batter, usually served with Recipe #28110. This serves 4 as an appetizer or 2 as an entree. -- posted by C. Taylor

Kung Pao Chicken

Tue, 29 Jan 2008 20:20:34 -0500

Very spicy, very authentic version of this dish. Careful when frying the chiles, your eyes could water, but it is definitely worth it. My mom always made this for a special dinner for my dad and it is delicious! -- posted by WINNIE246

Pat's Spicy Fried Wings

Thu, 07 Feb 2008 22:54:29 -0500

From Pat Neely, from Memphis Tenn., one of the hosts of Food Network's show "Down Home with the Neely's". -- posted by Sue L

General Tso's Chicken

Tue, 19 Feb 2008 03:14:48 -0500

This is Fuschia Dunlop's version of the popular General Tso's, different from the American versions as it is not really sweet. -- posted by Sue L

Happenin' Hot Wings

Sat, 23 Feb 2008 22:55:11 -0500

I love hot wings, and I have been experimenting with recipes for ages. I finally perfected the ingredients and I have been getting rave reviews ever since. Using apple cider vinegar instead of white vinegar makes an incredible difference. -- posted by Sorceira

The Best... Spicy Sriracha Chicken Wings

Sat, 23 Feb 2008 23:34:05 -0500

Okay-so I stole this from Michael Symon, but they are so FREAKING good I had to share! The recipe appeared in Food and Wine magazine (February 2008). These are the best chicken wings I have ever had. There is a perfect amount of heat (for my taste) and the spices blend together perfectly! Please-don't be scared of the cinnamon. Never... be scared... of the cinnamon! This dish pairs well with Pippy's recipe for Mango Salad (helps with the heat from the Sriracha) http://www.recipezaar.com/24779. -- posted by Missykrissy66

Battered Chicken Wings With Pomegranate and Mango Barbecue Sauce

Mon, 25 Feb 2008 21:05:08 -0500

This recipe is outstanding and is from Foodnetwork - Ultimate Recipe Showdown - Recipe courtesy Eboni Williams, Grand Prize Winner in the Fried Chicken category. Chicken Wings deep fried and drizzled with tropical sauce, brings these wings "Over The Top"! -- posted by JusMeLinnie

Katsudon (Japanese Dish)

Sun, 02 Mar 2008 21:26:19 -0500

A famous Japanese pork dish that my mom/sis often makes. Had to ask how this was done since I just miss this so much! Asking details from sis was a bit difficult since she just eyes it. I usually substitute it with chicken too and I still love it although she raised her eyebrow when I told her that :D Well, I love to give myself options! :) -- posted by Pneuma

Korean Spicy Chicken Wings - Restaurant Recipe!

Wed, 05 Mar 2008 01:14:37 -0500

This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time. -- posted by Um Safia

General Tso's Chicken (Restaurant Quality)

Wed, 02 Apr 2008 00:14:07 -0400

I can't wait to make this version of General Tso's Chicken. A detailed write-up and the recipe I found in the February/March 2008 publication of "Cooks Country" magazine. Note: In step 4, the fried chicken pieces can be held in 200 degree oven for up to 30 minutes before being added to the sauce (if held any longer, they will lose their crispness). If the sauce is too thick in step 5, whisk in 1 tablespoon of water before adding the crispy chicken. Note #2: Please note that the time's I've enter are guesstimations only and the marinading time is not included. -- posted by Happy Hippie

The Devil's Revenge (Hot Wings)

Tue, 08 Apr 2008 15:58:45 -0400

Sinfully hot! These wings start out a little on the sweet side and then the heat sneaks up and bites you in the $%# ($%# was not what I was saying in my mind, but since this is a family site and all that). Dipping them in Ranch or Bleu Cheese dressing will ease the heat for those of you that can't take it. It also just tastes good. -- posted by Karen From Colorado

Fried Buffalo Chicken Sandwiches

Sun, 13 Apr 2008 20:07:44 -0400

Better than any buffalo sandwich you can order at a restaurant! My husband loves them, and we usually have them a few times per month. -- posted by ewells

Spicy Chicken Empanadas (Paula Deen)

Mon, 14 Apr 2008 18:44:32 -0400

DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts. -- posted by mailbelle

Erik's Cheesy Cheetoh Chicken

Thu, 24 Apr 2008 00:52:50 -0400

My husband's invention, who knows how he came up with the idea but it is good. -- posted by DesStar

Chicken in Fermented Tofu

Tue, 13 May 2008 23:56:34 -0400

taken from Angie's Recipes, http://schneiderchen.de/ -- posted by tyk

Fried Chicken (Wings) As I Like It!

Fri, 16 May 2008 02:00:09 -0400

You can use all parts of chicken; of course wings are the best. When picking up the chicken try to pick young or small ones. The best parts are breasts, but legs are also nice. Dont forget to remove the skin. -- posted by nitko

Chicken and Nut Croquettes

Thu, 22 May 2008 15:07:00 -0400

A nifty, frugal way to recycle leftover chicken or turkey into something new and delicious. Serve these hot with medium white sauce and garnish with chopped parsley. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Easy Chinese Fried Chicken

Wed, 28 May 2008 16:50:42 -0400

Ever wonder how to make chinese fried chicken? I think you will be pleased! Its fairly easy, You will need - 1 large Pot for deep frying, 1 Large Bowl, and 1 Medium Bowl. To separate the egg yolks a helpful hint, use the shell! If you don't believe in throwing things out, check out my easy chinese unfried rice for use of egg whites! -- posted by Bonitadreama

My Schnitzel Recipe, (Or Fried Chicken Tenders)

Fri, 30 May 2008 19:26:14 -0400

B"H This recipe makes an awesome crunchy fried chicken tender. Everyone raves about how good this schnitzel is. It's just a modification of the recipe my mother used for fried chicken, but using matzo meal instead of flour. I make several pounds at a time and freeze it for later use. It freezes well and is great hot or cold! -- posted by Ashrei

Boneless Hot Wings--Applebee's Copycat

Tue, 22 Jul 2008 02:06:24 -0400

this is an easy recipe that i ran across and if you love Applebee's boneless hot wings, then you will love these! they are so good! i make them ALL the time...enjoy! -- posted by xXjessiXx

Crispy Fried Chicken Spring Rolls

Wed, 13 Aug 2008 12:31:45 -0400

This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them. -- posted by Noo

French Fried Chicken

Mon, 18 Aug 2008 19:03:38 -0400

When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is similar to what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is nothing like take-out food. Turkey can also be prepared using this method. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight resting time not included in preparation time. Preparation time approximate. -- posted by Molly53

OAMC Chicken Nuggets

Thu, 21 Aug 2008 14:38:12 -0400

This recipe is for the chicken nuggets my mom used to make for me when I was little. They're much better than nuggets from fast food places or the grocery store. Don't let the hot sauce scare you away. The buttermilk cancels the heat and lets the pepper flavor stand out. This will make approximately 48 nuggets or 12 fingers. -- posted by price403

North Croatian Fried Chicken Crepes

Tue, 23 Sep 2008 14:28:18 -0400

This is time consuming meal to prepare it, but at the end it is worth it. You can eat it as a full lunch or even dinner. We usually serve this with Tartar sauce and lettuce. I am not going to submit crepes recipe just make normal European crepes medium size. If you make more than you need you can freeze them (step just before frying). -- posted by nitko

Oriental Chicken Wings

Sun, 28 Sep 2008 02:06:06 -0400

Fried chicken wings with an oriental sauce, similar to Japanese Tebasaki. From a recipe found in Every Day with Rachael Ray magazine. -- posted by Paramedic Leigh

Chicken and Goat Cheese Wontons

Tue, 07 Oct 2008 01:40:40 -0400

Goat cheese has a tart taste and mild texture, which makes it great for stuffing inside something. Especially when paired with a mild chicken. Be sure not to over cook or your deep fryer may have goat cheese floaties. -- posted by Jess4Freedom

Corn Fritters With Chile Corn Puree

Sat, 18 Oct 2008 17:21:43 -0400

Blue-Ribbon Fare; July-August 2006. Suellen Calhoun charmed the judges with her to ode to summer corn. They loved the crisp fritters with the chunky herbed corn and sweet pepper puree. Country Home Magazine. Times are sketchy - some people may opt to use frozen corn or canned. -- posted by Manami

Extra-Crunchy Fried Chicken

Thu, 30 Oct 2008 00:25:57 -0400

From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic." Brining makes the chicken juicy and flavorful. The baking powder adds lift and makes for a crunchy coating; wetting the flour to make big crumbs does the same. -- posted by DrGaellon

Deep Fried Chimichangas

Thu, 06 Nov 2008 23:47:34 -0500

This is a family favorite I created one evening when we first got our deep fryer. If you don't have a deep fryer, a skillet will work just fine. -- posted by PeachPie24

Ginger Sesame Chicken Wings

Tue, 18 Nov 2008 00:46:44 -0500

Delightful and adaptable. Can be used with any chicken; I have used cubed breast pieces as well. I would guess it would also fair well with pork. -- posted by PsychNurse

Fried Chicken Drumsticks Southern Style

Fri, 05 Dec 2008 18:32:26 -0500

Fried Chicken Drumsticks are a favorite of all sorts of people, but it can be a hard dish to prepare. Give it a try! -- posted by Larkin

Chick-Fil-A Chicken Nuggets

Mon, 08 Dec 2008 17:36:25 -0500

This recipe is from an email I received this morning with a couple copycat recipes in it. -- posted by senseicheryl

Sweet and Sour Chicken

Tue, 09 Dec 2008 23:39:01 -0500

This chicken reminds me of sesame chicken from the local Chinese restaurant, only made with a sweet and sour sauce instead of sesame sauce. You may want to double the sauce for extra sauce for dipping or to put on rice. -- posted by Ransomed by Fire

Ultimate Samosas (Chicken and Spinach) - Tyler Florence

Mon, 09 Feb 2009 15:58:51 -0500

Tyler Florence's recipe for chicken and spinach samosas. From "Tyler's Ultimate," episode "Ultimate Indian Dinner." Madras is definitely the preferred style of curry powder, and you need pure ground chili pepper, not chili powder (which is usually blended with oregano, garlic, onion and salt). -- posted by DrGaellon

Delish Buttermilk Fried Chicken Strips

Tue, 24 Feb 2009 11:08:43 -0500

Adapted from a friend's recipe, these were the best chicken strips EVER. We like to serve with homemade honey mustard, buffalo wing sauce or gravy, depending on our mood. Enjoy! *prep time does not include marinade time* -- posted by GirlyJu

Sweet and Salty Chicken Tenders

Wed, 11 Mar 2009 01:40:43 -0400

This is an adaptation of an Alton Brown recipe. I don't recall which episode it was, but I must say that these have become one of our favorites. We will often serve these with the Mac-Daddy Mac and Cheese recipe We have found that you can fine tune the sweetness of the breading by altering the Captain Crunch to Rice Krispies ratio. Have fun with this and Enjoy! -- posted by Lord Bezoar

Chicken Filets With Pecan or Walnut Crust

Tue, 24 Mar 2009 18:08:58 -0400

Deliciously moist and crunchy chicken with a tangy apricot - ginger - soy dipping sauce. Serve it with cous-cous or rice pilaw and your favorite veggies of the season. -- posted by gemini08

Chinese Orange-Sesame Chicken

Fri, 08 May 2009 11:54:48 -0400

This Americanized Chinese recipe is a fusion of two classic dishes- orange chicken and sesame chicken. I found it on an excellent blog, " Appetite for China". This recipe makes extra sauce (perfect for rice!). -- posted by blucoat

Chicken or Beef Chimichangas (Tex-Mex)

Sat, 09 May 2009 12:21:58 -0400

These are from the delicious TexMex cuisine that are like fried burritos. Posted for ZWT. -- posted by Pneuma

Chinese Style Fried Chicken

Sun, 19 Jul 2009 12:46:58 -0400

This is a great recipe for fried chicken to use in orange or lemon chicken. Its not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956. -- posted by birdie #3 (andrea)

Mandarin Chicken

Mon, 17 Aug 2009 02:14:47 -0400

I can't wait to make this one! It sounds really different with the addition of tomatoes in the sauce, ...another church recipe book find. -- posted by sweetcakes

Southern Fried Gizzards in a Buttermilk Brine

Mon, 24 Aug 2009 01:59:43 -0400

The buttermilk softens the gizzards and makes them more tender, but they still retain some of the chewiness and gaminess one expects from offal meats. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw -- posted by DrGaellon

Southern Fried Gizzards, Stewed

Mon, 24 Aug 2009 02:09:52 -0400

The initial stewing makes these gizzards melt-in-your-mouth tender, and yields a very flavorful chicken stock for other uses. Adapted from a recipe by Chichi Wang at Serious Eats. http://tinyurl.com/lsx3vw -- posted by DrGaellon

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Thu, 10 Sep 2009 14:58:17 -0400

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course. -- posted by blucoat

Flautas De Pollo With Avocado Cream

Fri, 09 Oct 2009 02:31:03 -0400

This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short. Then one Saturday morning i saw this on cooking for real with Sunny Anderson. It's just pure heaven It got it's name because of it's long thin shape. Flauta is Spanish for Flute -- posted by GingerlyJ

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ