Tag Archives: Poultry

Big Mama’s Fried Chicken (food52)

8 – 10 chicken pieces
3 large eggs, beaten
2 t hot sauce
1 t Worcestershire
2 1/2 c flour
3 T cornstarch
3 T seasoned salt
2 t paprika
1/2 t cayenne pepper
2 t black pepper
1/2 t garlic salt
1 T onion powder
oil for frying

In a medium sized bowl, whisk together eggs, hot sauce and Worcestershire and set aside. Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well. Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest. Finish coating all chicken and let sit for 10 – 15 min until coating has set. While coating sets, add 1 1/2″ oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 F. This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready. Fry 4 pieces at a time on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan. After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of min, remove the top and continue to fry until the crust is crispy again and completely golden brown. Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces. Fry remaining chicken pieces and drain and add to oven. Serve chicken when ready.


Beer Battered Chicken Wings (jennieskitchen)

4 lb chicken wings, cut in half at joints, tips removed
2 c beer
2 c flour
2 t sea salt
2 t smoked paprika
2 t coriander
1 t pepper
1/8 t cayenne pepper
vegetable oil
Chipotle ranch dressing for dipping

Fill a deep pot about 1/3 of the way up with vegetable oil. Heat the oil to 375° F. Pat the wings dry with paper towels. Whisk together the beer, flour, sea salt, paprika, coriander, pepper and cayenne pepper. Dredge the wings in extra flour, then dip into batter. Working in batches, add the wings to the hot oil, cooking until crisp and golden, about 12 min. Place wings in a bowl with paper towels in the bottom (to help soak up any grease that drains out of the wings). Serve hot with chipotle ranch dressing (or blue cheese, if you prefer).

Caribbean Style Hot Wings (justapinch)

4 lb chicken wings, cut in half and discard wing tip
2 T olive oil
2 t dried thyme leaves
1/2 c orange juice
1/4 c lime juice
1/4 c lemon juice
4 medium garlic cloves, minced
2 T tabasco

Toss wings with oil, thyme and a light sprinkling of salt and pepper in a medium bowl. Spray a large rimmed baking sheet with vegetable cooking spray…you can also use parchment paper for easy clean up; arrange wings in a single layer. Adjust oven rack to lowest position. Set baking sheet on oven rack in cold oven and preheat to 450 F. Roast for 30 min. Remove wings from oven and use a spatula to turn; continue to roast until golden brown, about 10 min longer. Meanwhile, mix citrus juices, garlic and pepper sauce. Pour over wings; return to oven; roast to blend flavors, about 5 min longer. Scrape wings and sauce onto a platter. Garnish with very thinly cut scallion for added flavor and colour.

Crispy Honey Garlic Chicken Wings (rockrecipes)

2 T olive oil
4 cloves minced garlic
1 c honey
1/4 c soy sauce
1 T & 1 t black pepper, divided
2 c flour
3 T powdered ginger to taste
1 t cayenne pepper more or less to taste
1 1/2 T salt
3 lbs chicken wings
2 eggs
3 T cold water

In a small saucepan over medium heat, heat the olive oil and garlic. Saute to soften the garlic but do not let it brown. Add honey, soy sauce and 1 t black pepper. Simmer together for 5 – 10 min, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily. Mix together the flour, ginger, cayenne pepper, salt and 1 T black pepper. Whisk together the eggs and water to make an egg wash. Wash the wings, pat dry. Dip wing pieces into the egg wash and then toss in the flour mix. Drop the coated wings into a preheated 350 F deep fryer, filled with canola, peanut or soy oil. Fry until golden brown, about 15 – 20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey garlic sauce. Serve immediately.

Slap Yo Momma Chicken Wings (recapo)

about 20 chicken wings


2 1/2 t chopped garlic
1 shredded Vidalia onion
1 c soy sauce
1 c Jack Daniels whiskey
3/4 c dark brown sugar
1/4 t red pepper flakes
2 T shredded ginger
2 chopped green onions
10 oz Lime Ponzu
1 c water
1/2 c honey
1/2 stick butter

Combine ingredients, except chicken, on medium heat in a pot. Stir to burn off alcohol; brown sugar, butter, and honey should blend. As sauce cools, arrange chicken wings on a deep baking pan in single layer. Pour sauce over wings. Cover the baking pan with foil and chill for 4 hours or overnight. Bake in the foil at 400 F. Remove foil after 1 hour and flip the wings before cooking 15 more min. Turn one final time and cook 15 min to finish. Remove wings from sauce. Return sauce to the stove and thicken using cornstarch and water until you reach your preferred consistency. Pour sauce over chicken to serve.


Fried Chicken Wings, Chinese Takeout Style (thewoksoflife)

10 whole chicken wings, washed and pat dry
1/8 t black pepper
1/4 t white pepper
1/4 t garlic powder
1 t salt
1/2 t sugar
1 T soy sauce
1 T Shaoxing wine
1 t sesame oil
1 egg
1 T cornstarch
2 T flour
oil for frying

Combine all ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temp or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temp again before cooking). After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour. Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 F. Fry wings in small batches for 5 min and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 min. Drain on paper towels or a cooling rack and serve with hot sauce.

Pok Pok’s World Famous Vietnamese Chicken Wings (thelunacafe)


8 garlic cloves, peeled and chopped (makes 2 T fried garlic)
1 t kosher salt
1/4 c warm water
1/4 c water
1 – 2 t Korean fermented chile paste
oil for frying

Sprinkle chopped garlic with salt and mince. Scrape into a small mixing bowl, add warm water and let macerate for a few min. Strain liquid through a triple-mesh sieve set over a small mixing bowl and smash the garlic firmly against the sieve to extract as much juice as you can. Reserve smashed garlic. Add 1/2 c water and chile paste to the remainder of sauce. Cover and reserve in the fridge. Just before frying, transfer wings from fridge to a colander set over a bowl, and let drain for 15 min. Heat 3/4″ vegetable oil in a small saucepan over high heat and add reserved garlic. Reduce heat to medium-low, fry until garlic is light golden brown, about 5 min and transfer to paper towels to drain. Reserve. In a heavy wok, add enough oil to submerge the wings, about 2″. Bring oil to 325° F. Fry half the wings at one time, moving them around periodically with a long chopstick. When wings are golden brown and cooked through, about 10 – 12 min use long-handled tongs to transfer them to a paper towel-lined cookie sheet to drain. In a heavy, preferably nonstick, wok, whisk and add half the reserved sauce mix, bring to a full boil and reduce to thicken, about 45 seconds. Add half the wings and toss until a caramelized glaze coats the wings, about 1 min. Add 1 T fried garlic and toss well. Repeat with the next batch of wings. Serve wings on a platter with pickled vegetables, cucumber spears, and herb sprigs. Serves 2 – 4.


2 lbs chicken wings (about 12), split at the joint, rinsed well in cold water, and patted dry
1/2 c Vietnamese fish sauce (Ricker recommends Phu Quoc or Three Crabs brand)
1/2 c superfine sugar

Mix together fish sauce and sugar. Add chicken wings and toss, mixing well. Cover and refrigerate wings for 4 – 24 hours, tossing several times.


1 c white rice flour
1/4 c tempura batter mix (Ricker recommends Gogi brand, but I used Koto brand, available at Portland’s City Market))

In a large mixing bowl, whisk rice flour and tempura batter mix. Toss the well-drained wings in the flour mix to coat well. Just before frying, tap excess flour from each piece of chicken.


pickled vegetables
sliced cucumbers
baby spinach or other interesting baby greens



Chili’s Chicken Crispers Copycat (dinnerthendessert)

1 egg, beaten
1/4 c whole milk
3/4 c chicken broth
1 1/2 t salt
1/2 t black pepper
1 c self rising flour
1 c flour
1 1/2 lbs chicken tenderloins
canola oil for frying

Heat oil in a dutch oven to 350 F. In a large bowl whisk together the egg, milk, chicken broth, salt and pepper until well combined. Add in the self rising flour. In a second bowl add 1 c flour. Dip each piece of chicken into the batter, then into the flour. Add the chicken to the oil in small batches and fry for 8 – 10 min or until golden brown and cooked through.

Haitian Chicken Thighs (petitechef)

juice from 4 limes
juice from 2 oranges
1/4 c vegetable oil
1 t dried savory
1 T fresh minced rosemary
1 T brown sugar
4 minced green onions
3 minced garlic cloves
1 1/2 t ground allspice
1 hot pepper, minced
10 chicken legs, or 8 chicken thighs
salt and pepper to taste

Mix all your ingredients together in a nice zip lock bag or non-reactive dish, covered and mix it all up. Marinate the chicken for at least 3 hours. Overnight would be best. Grill or bake on medium high until cooked through.

Easy Chicken Tamale Burrito Bowls (halfbakedharvest)


1 1/2 lbs chicken breast or thighs (can use a mix of both, you may also use pork, beef or lentils for a vegetarian version)
2 T olive oil, divided
2 c red enchilada sauce
2 T chili powder
2 t smoked paprika
1 t cumin
1 t kosher salt
1 t pepper
1/2 t cayenne
1/4 t garlic powder
1/4 t onion powder
1 onion, sliced
1 red pepper, sliced
1 orange pepper, sliced
1 1/2 c cooked black beans, drained and rinsed if using canned

Heat a very large skillet over medium- high heat and add olive oil. When skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 mi before adding the veggies) add onions and red and orange peppers. Stir fry the peppers for 3 – 5 mins, until they just begin to soften. Remove from skillet and set aside. Keep warm by covering the plate with foil. Add another T oil to the skillet. Add the chicken and brown on both sides, about 3 – 4 min per side. Once the chicken is browned all over add enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10 – 15 min or until cooked through and shreds easily. When chicken is done cooking remove the chicken from the heat and shred the chicken with 2 forks right in the sauce. If your peppers have cooled off too much toss them with the chicken to get them warm again. Toss in the black beans until warmed through. To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco, chopped cilantro and crushed tortilla chips. Dig. In.

Cheesy Polenta

2 c chicken broth
2 c milk
1 c polenta I used Bob’s Red Mill
4 oz sharp white cheddar cheese, shredded & more for topping if desired
1/4 t salt
1/4 t pepper
2 – 4 T butter

Pour chicken broth and milk into a medium size saucepan and bring to a boil. Lower heat to medium and slowly whisk in the polenta. Cook, stirring frequently until the polenta is soft and thick, about 15 – 20 min. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a T butter or extra milk.


1 avocado mashed with a pinch of salt and pepper (or some guacamole)
4 oz queso fresco cheese, crumbled
fresh cilantro, chopped
crushed tortilla chips


Chicken and Doritos Casserole (auntbeesrecipes)


1  16 oz can refried beans
4 chicken breasts, cooked and chopped
1  10 oz can cream of chicken soup
4 c Mexican shredded cheese, divided
1/2 c milk
2/3 c sour cream
1 can Ro-tel tomatoes, drained
1/2 packet of taco seasoning
1  11 0z bag Nacho Cheese Doritos, crushed


shredded lettuce
sour cream
black olives

Preheat oven to 350 F. Spray a 9 x 13 baking dish with non-stick cooking spray. In a large bowl combine soup, milk, sour cream, Ro-tel, 1 1/2 c cheese and taco seasoning. Add chicken and combine. Layer:
1st layer- Spread the refried beans in the bottom of the baking dish
2nd layer – 1/3 of the Doritos
3rd layer – 1/2 of the chicken mix
4th layer – 1/3 of the Doritos
5th layer – 1/2 of the chicken mix
6th layer – the rest of the cheese
7th layer – the rest of the Doritos
Cover and bake for 30 – 35 min. (Bake the last 5 min uncovered.) Serve with whatever toppings your heart desires.

Chicken Cordon Bleu Quesadillas (littledairyontheprairie)


1 8 – 10″ flour tortillas
1/4 c grilled chicken breast, sliced
2 – 3 slices deli ham
4 slices Swiss or Provolone cheese
2 T toasted breadcrumbs
2 T melted butter

Melt butter in a large skillet over medium heat. Add one tortilla shell to skillet. Add one layer of sliced cheese. Add a layer of ham. Sprinkle with breadcrumbs. Add another layer of cheese. Add a layer of sliced chicken. Drizzle with a couple spoonfuls of sauce. Sprinkle with more breadcrumbs. Add a layer of cheese. Top with another tortilla shell. Cook until the bottom tortilla is golden brown. Flip and continue cook until the other side is brown. Cut into slices and serve with remaining sauce. Note: Be sure to cook your quesadilla over medium heat. If your heat is too hot the quesadilla will be golden brown before the cheese is melted and the fillings are warmed through. Store bought breaded chicken may be used instead of adding breadcrumbs. Grated cheese may be used instead of sliced cheese. Exact amount of ingredients may vary depending on how much you add to your quesadilla! This recipe is enough sauce for several quesadillas.

Parmesan Dijon Sauce

2 T butter
1 T flour
1 c milk
1 chicken bouillon cube
1 T Dijon mustard
dash hot sauce (opt)
1/2 c freshly grated Parmesan cheese
salt and pepper to taste

Melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1 – 2 min. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 min or until it’s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat.

Cajun Lasagna (tornadoughalli)


1 16 oz pkg lasagna noodles, cooked according to package directions (or oven ready)
1 lb smoked sausage sliced and quartered
1 lb boneless skinless chicken breasts diced
1 green pepper diced
1 red pepper diced
1 medium onion diced
1 T cajun seasoning divided
3 cloves garlic minced
2 c shredded mozzarella cheese
1 c Monterey Jack cheese
1/2 c parmesan cheese

In a large skillet over medium-high heat, combine sausage, chicken and cajun seasoning. Cook until chicken is no longer pink and juices run clear. Remove meat from skillet and set aside. In same pan saute onion, peppers and garlic until tender. Remove from heat, and stir in cooked meat, set aside. Pour all but 2 c of sauce into your pan with your meat and peppers. Spray 9 x 13″ baking pan with non-stick cooking spray. Layer about 4 noodles on bottom and spoon 1/3 of your sauce/meat mix over the top and sprinkle with 1/3 of your mozzarella cheese. Repeat your layers making sure to add pasta as the top layer then pour remaining reserved sauce over the top and sprinkle with your Monterey Jack cheese and parmesan. Cover and bake at 325 F for 1 hour 25 min. Remove foil the last 10-15 minutes to brown top if desired. Once done slice and serve. Note to Me: Add prawns and any other seafood to this.


2 sticks butter
2  8 oz pkgs cream cheese, cut into quarters
2 c heavy whipping cream
2/3 c parmesan cheese
2 t garlic powder
1/2 T cajun seasoning
salt and pepper

In large sauce pan make your sauce by adding your butter and heating until almost melted, add in your cream cheese and whisk until melted. Pour in your heavy cream, parmesan, garlic powder, cajun seasoning and salt and pepper and whisk until melted and combined.

Chinese Honey Chicken (dinnerthendessert)

4 egg whites
3/4 cc cornstarch (or Mochiko Sweet Rice Flour)
1/3 c water
1 lb chicken breast cut into 1″ thin chunks
oil for frying
1/2 c mayonnaise (can use light)
1/4 c honey
2 T canned sweetened condensed milk

In a large bowl add egg whites and whisk until foamy (1 – 2 min). Add cornstarch and water and whisk together. Add chicken and combine. Heat oil over medium-high heat and add chicken pieces in individually. Cook until golden brown, remove chicken to a sheet pan (no paper towels). Wash your large bowl, dry and put the chicken back into it. In a small cup mix mayonnaise, honey and sweetened condensed milk. Toss chicken with the sauce mix and serve immediately.

Low Carb Sausage, Mushroom and Chicken Casserole (mariasmixingbowl)

3 – 4 c diced or shredded cooked chicken
1 lb pork sausage
2 stalk celery, chopped fine
1 T dried onion, chopped
1 lb mushrooms, sliced
8 oz cream cheese, softened
16 oz cauliflower, cooked well and drained
8 oz cheddar or montery jack cheese, shredded
salt to taste
1 ⁄2 t pepper
paprika for garnish (opt)

Brown sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mix until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9 x 13″ baking dish. If desired, dust the top with paprika. Bake, covered with foil at 350º F for about 30 min. Uncover and bake until hot and bubbly and top is lightly browned, about 10 – 15 min.

Filipino Style Fried Chicken (kawalingpinoy)

1/4 c calamansi or lemon juice
1/2 c soy sauce
1 head garlic, peeled and minced
1 t salt, divided
1/2 t pepper, divided
3 lbs chicken legs or thighs
3/4 c flour
1/4 c corn starch
1 T baking powder
canola oil

In a bowl combine chicken, calamansi juice, soy sauce, garlic, 1/2 t salt and 1/4 t pepper. Marinate in the refrigerator for about 2 hours to a maximum 4 hours. Drain chicken from marinade and pat dry. In a shallow dish combine flour, corn starch, baking powder and the remaining 1/2 t salt and 1/4 t pepper. Whisk well. Dredge chicken in flour mix to fully coat. In a wide, thick-bottomed pan over medium heat, heat about 2″ deep of oil to 350 F. Add chicken in batches and cook, turning on sides until golden brown, crisp and cooked through. Remove from pan and drain on a wire rack. Serve hot.

Winger’s Sticky Finger Salad (oneshetwoshe)


4 chicken breasts, cut into strips
1 c sour cream
2 c bread crumbs

Heat oven to 400 F. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 – 30 min until the chicken is cooked and crispy. When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad…it adds a little more tang!


2 heads romaine lettuce, chopped
cheddar cheese, grated
ranch dressing


2 1/2 c brown sugar
1/3 c Frank’s Hot Sauce
1/2 c apple cider vinegar

Combine ingredients in a pot. Cook over medium heat, stirring constantly. Let boil for one min, but no longer! If you boil too long it will turn hard. Makes about 1 cup.

Crack Chicken Tacos (delish)


2 lb boneless skinless chicken breasts, cut into 2″ pieces
1 c flour
2 c panko bread crumbs
3 large eggs, beaten
kosher salt to taste
freshly ground black pepper to taste

Preheat oven to 425° F. In a large resealable plastic bag, combine chicken and flour and shake until fully coated. Set up a dredging station: In one bowl, add panko bread crumbs and in another bowl, whisk eggs and add 2 T water. Dip chicken in eggs then in panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper. Bake until golden and crispy, 23 – 25 min. Coat baked chicken in sauce. Serve chicken in tortillas with cabbage and drizzled with ranch. Garnish with cilantro.


1 c barbecue sauce
1/2 c brown sugar
juice of 2 limes
1 t garlic powder
8 small flour tortillas

In a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice and garlic powder.


1/2 head green cabbage, shredded
Ranch dressing, for drizzling
fresh cilantro, for garnish


Granny’s Secret Fried Chicken (cookingbliss)


5 c water
1/2 c honey
3 T salt
hot sauce to taste (opt)

Simmer ingredients (don’t let it boil) on medium heat until the salt has dissolved, then let it cool. Pour it over the chicken (in a plastic or glass container) and refrigerate covered for 3 1/2 hours.


1 chicken, cut up and brined
2 – 3 c Aunt Jemima Regular Pancake Mix
1 T salt
pepper to taste
1/2 c melted butter
1 egg, lightly beaten
1/2 c milk

Mix pancake flour, salt and pepper in a large bowl. In a separate bowl combine egg, butter and milk. Remove chicken from brine , rinse and pat dry. Dip chicken pieces in the egg mix and then dredge in the pancake mix. Shake off any excess. Fry 3 – 4 pieces of chicken for 7 – 8 min (or until desired color is reached) and flip. Repeat with remaining chicken. Drain on a paper towel lined plate.

Fry Bread Tacos (Navajo Tacos) (lovebakesgoodcakes)

Fry Bread

2 c flour
1 T baking powder
1 t salt
1 c milk
oil for frying

In a medium bowl stir together flour, baking powder and salt. Stir in milk with a wooden spoon and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface knead the dough until smooth, at least 5 min. Let the dough rest for 5 min. Heat oil in a large, deep heavy skillet to 375°F. Oil should be about 1 1/2″ deep. Divide dough into 4 – 6 pieces and use a rolling pin to shape dough into 1/4″ thick circles. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels. Top fry bread with your choice Taco Topping and Garnish.

Tacos Toppings

1 lb taco seasoned meat (beef, pork or chicken)
2 c your favorite beans (refried, pinto, kidney, black)
3 c shredded lettuce
1 c Cheddar cheese, shredded
1 large tomato, chopped


sour cream
taco sauce (if desired)