1/2 stick butter
4 tbsp. Heinz 57 sauce
2 tbsp. Dijon mustard
1 tbsp. tigar sauce
Salt and pepper to suit taste
1 tsp. lemon juice
1/2 tsp. cajun magic
1/2 tsp. paprika
Blend this together, put in oven and stir real good until mixed well. Then, roll chicken in this mixture, then, place chicken in corningware dish. This mixture will coat about 10 pieces.
Lightly sift with flour. Cook in 350 degree oven for about 30 minutes. Turn chicken. Lightly sift with flour again. Return to oven. Cook about 1 hour and 15 minutes. Turn 3 to 4 times during cooking. Cook with bell pepper strips, if you desire.
***********************
OVEN FRIED CAJUN CHICKEN
chicken 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter
Preheat oven to 425掳F.
Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325掳F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.
************************
COUNTRY CAPTAIN CHICKEN
1/2 c flour
1t salt
1/4t pepper
2 1/2 to 3 lbs legs %26amp; thighs
1/4c veg oil
2t curry powder
1 1/2t chopped fresh or 1/2 t dried thyme
1/4t salt
1lg onion chopped (1 cup)
1lg green bell pepper
1 clove garlic (finely chopped)
1 can (16 oz) whole tomatoes undrained
1/4c rasins
1/3c slivered almonds (optional)
Preheat Oven to 350
Combine first 3 ingredients and coat chicken. Brown coated chicken in veg oil. Once browned, place chicken in a caserole dish.
Drain oil from skillet.
Add remaining ingredients except rasins to skillet and bring to boil stirring frequently.
Once boiling, pour over chicken and cover.
Bake for 40 min.
Sprinkle rasins on top and bake for an additional 5 minutes uncovered.What are some recipes for chicken legs and thighs?
Very simple, very good...
Lazy Gourmet Chicken
1 tbls sugar
录 cup vinegar
陆 cup soy sauce
4 garlic cloves, minced
戮 tsp salt
1 tsp pepper
2 陆 - 3 # fryer, cut up or 2-3 pounds legs/thighs
Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way.What are some recipes for chicken legs and thighs?
Legs and thighs are perfect for Southern Fried Chicken
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken legs and thighs
Oil, for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes
here is one that is easy to increase or decrease according to family size and you can use any cut of chicken.
1 1/2 cup brown rice
1 packet onion soup mix
1 can cr. of mushroom soup
6 chicken thighs(or chicken drumsticks or a combo of both.
put rice in a roaster. Add the soup mix, mushroom soup and the water needed for each(4 cups water to go with the onion soup mix, o can of water to go with the mushroom soup)
bring to a boil and simmer for 10 minutes, stirring occasionally.
Meanwhile, brown chicken parts in a bit of oil. season as desired but easy on the salt as the soup mixes provide plenty.
When chicken in browned nicely, lay on top of the simmered rice. Cover with lid and slip into a 350 degree oven. Bake till chicken is falling off bones and rice is tender, about 45 minutes, possibly an hour.
can use cream of celery or cr. of chicken soup instead of mushroom.
Crockpot Chicken and dumplings
6 chicken legs, skin removed
1 onion, quartered
2 ribs celery, cut into large pieces
2 carrots, peeled and cut into large pieces
1 sage leaf
1 bay leaf
Water
In a 5qt. crockpot, place all ingredients inside and cover plus 2 inches with water. Cook overnight on low . Strain stock, allow stock and chicken mixture to cool. Remove meat from bones and shred. Return to crockpot and cover with stock, bring to high temperature for at least one hour before adding dumplings.
Dumplings
2 1/2 cups flour
1 stick butter (must be cold)
1/2-1 cup water, stock, buttermilk, milk, etc.
In a bowl, sift flour, cut butter into small pieces and work into flour with a pastry cutter, a fork or your fingers until its the size of small peas and all butter is incorporated. Slowly add cold liquid, mixing with hands until it forms dough. Dust with flour and allow to stand for a half-hour before rolling into walnut-sized balls and place in hot chicken stock in crockpot. Cover and allow to cook for about 1/2 hour. Check for doneness. Sauce will thicken and dumplings will float to the top. Serve in bowls and add salt and pepper to taste.
*note: I have also added 1 1/2 tsp. of chicken boullion and 1/2 cup finely shredded chicken to the dumpling dough, adds great flavor and texture!
Okay here you go...spray pam on the bottom of a baking dish place chicken in baking dish. Sprinkle with garlic powder and black pepper. Top with one bag of frozen peas and a large can of mushrooms and you can also chop on small onion on top if you'd like. Sprinkle with kikkoman soy sauce, about 1/4 cup. Dot with butter (about half a stick) cover for an hour or until done!!! Yummy!
No comments:
Post a Comment