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Categories: Chicken
Yield: 1 Servings

3 c Self-rising flour
1 tb Paprika
2 pk Lipton Tomato Cup-A-Soup
-powder
2 pk Good Seasons Italian
-Dressing mix powder
1 ts Salt
1/4 lb Butter or margarine

Moisten chicken in water. Place coating mixture in an oven roasting
bag and shake until chicken is covered. Bake in 350 degree oven for
about 40 minutes or until juices are clear.

Fluffy muffins mmmm

Ingredients
1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Directions
Preheat oven to 425ºF. Sift together flour,
salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands
(to cut in) the vegetable shortening and flour
in the milk until thoroughly mixed. Add milk,
if needed to form, and mix. Turn onto floured
board, and knead gently 6 to 8 times. Pat dough
to 1/2-inch thickness. Cut into biscuits. Place
on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.

Chicken like that in a restaurant is crispy and great to eat. Rotisserie chicken is much healthier as well for you than fried chicken.

Ingredients
1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin

Directions
Mix all ingredients well in saucepan and warm just to
melt honey. Arrange 4 chicken breast halves, skin-side-up
in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting
chicken without turning them, 3 or 4 times during baking
or until nicely browned.
Immediately upon removing from oven, seal baking dish
tightly in foil and let stand 15 to 20 minutes before
serving.

Ingredients
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves Washed/patted dry

Directions
Preheat oven to 400 degrees.
In a small bowl, combine canola oil, honey, lime juice and paprika.
Place chicken, skin side up, in a 7×11 inch baking dish.
Apply mixture to chicken pieces in a single layer.
Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear
When you cut into the thickest part of chicken.
Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served.

Serves 4

mmm….Chicken Fajitas. These are some of my favorite foods. I have had the famous chicken fajitas from chi chis years back when I worked there for one day and they are great.Easy recipe too.

Categories: Mexico, Restaurants, Poultry
Yield: 1 Servings

In the last 17 years, I’ve worked for a LOT of restaurants My
favorite trick was from Chi-Chi’s [ha! I NEVER signed that
non-disclosure agreement] …. the absolute best marinade for chicken
(we used it for our fajitas) is margarita mix.

Yes, just go out and find your favorite margarita mix
(Mr & Mrs T’s is good) or a little sweet & sour, put the chicken
breasts in a shallow pan and cover with the mix.
Marinate at least overnight, preferably for 24 hours.

Serving Size : 1
Categories :Chicken

INGREDIENTS:

2cups Captain Crunch Cereal, crush
1 1/2cupsCornflakes, crush
1Egg, 1cupMilk, 1cupAll purpose flour
1teaspoon Onion powder, 1teaspoonGarlic powder
1/2 teaspoon Black pepper,
2 pounds Chicken breast; skin, bone1oz tenders
Vegetable oil for frying

Preparation Instructions:

Beat the egg with milk and set
aside. Stir together the flour, onion and garlic powders
and black pepper. Set this aside also. Dip the chicken
pieces into the seasoned flour. Move around to coat well,
then shake off the excess flour. Dip into the egg wash,
coating well, then dip into the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325~. Drop coated
chicken tenders carefully into the hot oil and cook until
golden brown and fully cooked, 3 to 5 minutes depending on
size. Drain and serve immediately with Creole mustard sauce.

Louisianna chef Paul Prudhomme, America’s number
one Dom DeLuise look a like, hit it big in supermarkets
with his magical brand of Cajun spice blends. Chef Paul
developed his seasonings after years of making little
batches and passing them out to customers in the restaurants
where he worked. Now his Magic Seasoning Blends come in
several varieties and are produced in a whopping 30,000-
square-foot plant by 38 employees. Fortunately, it’ll take
only one of you in a small kitchen to make a clone of one
of the most popular versions of the blend. Use it when you
barbecue, roast, grill, or sauté your favorite chicken, turkey,
duck, or Cornish game hens.

1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
dash cumin

Combine all ingredients in a small bowl. Store in a covered
container. Sprinkle on any poultry to taste.

Makes 4 teaspoons.

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken — cut pieces w/skin
BROILER BASTING SAUCE
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth,
uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to
skin side up and broil 6″ from the heat, brushing with additional sauce
every few minutes until skin is really crispy and golden brown,
approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

Serving Size : 3 Preparation Time :0:00
Categories: Chicken Sandwiches Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Sugar
1 1/2 cups Self-rising flour
1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Env Italian Dressing Mix
1 Env Onion soup mix
—–TO USE—–
2 Eggs — mix with
1/4 cup Cold water
1 cup Corn oil

Combine all ingredients in a 4-cup container. Mix to blend the
ingredients thoroughly. Store tightly covered at room temperature up to
3 months.

TO USE-
Dip the chicken pieces in egg mixture and then into
dry coating mix and back into egg to coat the pieces evenly but lightly
and finally back into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled
or Pam-sprayed 9×12x2 pan. Cover pan in foil, sealing it on only 3 side
of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another
5 minutes just to crisp the coating.

Serves 4

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Meats
Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix — Powder
1 package Onion Soup Mix — (1 1/2 ounces)
1 package spaghetti sauce mix — (1/2 ounce)
3 tablespoons Sugar
3 cups Corn flakes — crush slightly
2 Eggs — well beaten
1/4 cup Cold water
4 pounds Chicken — cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl.
Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1″ deep.
Get it HOT! Grease a 9×12x2 baking pan.
Set it aside.
Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows:
1-Into dry coating mix.
2-Into egg and water mix.
3-Into cornflakes.
4-Briskly but briefly back into dry mix.
5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high.

Turn and brownother side of each piece.
Don’t crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating mix
(1st 9 ingredients) can be stored at room temp in covered container up to
2 months.