Boston Chicken & KFC Rotisserie Style Chicken Recipe

4 chicken breast halves w/skin
1/4 cup oil
1 tbs honey
1 tbs lime juice
1/4 tsp paprika season salt

Mix all ingredients well in saucepan and warm just to melt honey. Arrange chicken breasts skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400 degrees 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.

Big Bucket In The Sky Chicken Recipe

1 chicken, cut up
3 cups self rising flour
1 tsp salt
2 envelopes tomato cup of soup (or 2 envelopes cream of tomato soup)
1 tbs paprika
2 packages Good Seasons Italian Dressing mix (dry packets)
1/4 pound butter

Place all ingredients except for butter in a bowl and stir, then add some of the mix to a plastic bag. Add chicken and shake. Put butter in a pan and place chicken on top. Bake at 350 degrees for 40 minutes.

Chicken Pot Pie - Quick and Easy!

1 package Chicken Rice
1 can canned chicken (10 oz), undrained
1 can (10 3/4 oz) cream of mushroom soup
2 cups mixed vegetables, fresh or frozen
3/4 cup Milk
1 can biscuits, cut in quarters
2 tsp butter or margarine

Preheat oven to 375 degrees. Cook rice according to package directions. In a 3 quart baking dish, combine rice, soup, chicken, vegetables and milk.

Flatten biscuits with hands and place on top of rice mixture. Dot with butter. Bake in oven for 35 minutes.

Hoppin' Juan with Chili Chicken

1 cup rice
1 lb boneless chicken, sliced
2 tsp chili powder
2 tsp vegetable oil
1/2 cup green onion, sliced
1 can pinto beans, drained
1/3 tsp salt
1/3 cup picante sauce

Cook the rice according to package directions, keeping it warm. Coat the chicken with chili powder and let stand for 15 minutes. Heat oil in a large nonstick skillet over medium heat and cook the chicken until almost done. Add the green onions to the skillet and saute' for 1 or 2 minutes until tender. Stir in the pinto beans and cooked rice. Continue to cook until hot.

Serve with the picante sauce.

Instant Fried Rice

2 cups rice
2 tbs peanut oil
1 lb chicken, skinless light meat sliced thin
2 eggs, slightly beaten
2 tbs soy sauce
2 green onions, sliced 1/4 inch
2 cups water

In a large skillet with a tight fitting lid, take one tablespoon of the oil and cook the eggs to a soft scramble. Remove from the skillet and set side. In the same skillet heat the last tablespoon of oil, add the chicken and cook until almost done.

Next add the rice and let it fry for 2 minutes; then add the onions, soy sauce and water. Bring to a boil, cover and remove from the heat.

Let stand for 5 minutes, then stir in the cooked egg and serve.

Quick Chicken-Shrimp Gumbo

3-1/2 cups rice, cooked hot
1/2 cup green pepper, diced
1/3 cup onion, chopped
2 tbs margarine
1/4 cup flour
1 can (15 oz) tomatoes, whole
2 cups chicken, diced
1 tsp thyme (dried)
1 tsp salt
1/4 tsp hot pepper sauce
1/2 lbs shrimp, medium - peeled and deveined
2 tbs parsley, chopped

Cook green pepper and onion in margarine in large saucepan until tender but not brown. Stir in flour. Add tomatoes, chicken, salt, thyme and hot pepper sauce. Break up tomatoes with spoon. Cover and simmer 20 minutes. Add shrimp and continue cooking 5 minutes. Stir parsley into hot cooked rice.

To serve, spoon gumbo into individual serving bowls; top with rice.

Quick Oriental Chicken

2 cups chicken, diced
2 cups instant rice
2 cups chicken broth
1/4 cup mushrooms, sliced
1/4 cup green onions, chopped
1 tbs soy sauce
1/4 tsp garlic powder

Bring chicken broth to boil in saucepan. Add diced chicken, rice, mushrooms, green onions, soy sauce, and garlic powder to broth. Stir and remove from heat. Cover and let stand for 5 minutes or until liquid is absorbed.

Serve with extra soy sauce.

Rice 'N' Giblets

1 package rice
1/2 lb chicken giblets, minced
1 clove garlic, crushed
Bacon drippings
2 tbs water
2-1/2 cups green onions, chopped
2 tbs parsley, chopped
2 tsp red pepper
1 dash salt

Saute giblets and garlic in bacon drippings. Add entire contents of rice package and water, cook according to package directions. When done, fold in green onion, parsley and red pepper.

Kentucky Fried Chicken - Original Recipe

6 cups Crisco cooking oil
1 egg, beaten
2 cups milk
2 cups all purpose flour
4 tbs salt
2 tsp black pepper
1 tsp mono sodium glutamate -- OR you can use Accent flavor enhancer
1 frying chicken with skin - cut into 6 pieces

Pour the oil into a pressure cooker and heat over medium heat to about 400 degrees. In a small bowl combine the egg and milk. In a separate bowl, combine the remaining 4 dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid into place.

When the steam begins shooting through the pressure release set the timer for 10 minutes. After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.

Serves 12.

Kentucky Fried Chicken Coating - Recipe #2 - THE COLONEL'S SECRET

2 pk Italian salad dressing mix - powder (6 oz. each)
3 tbs flour
2 tsp salt
1/4 cup lemon juice
2 tbs oil

Combine all ingredients. Spread mix evenly over each chicken piece and let sit in the refrigerator overnight. Heat oil to 400 to 425 degrees. Prior to placing chicken in the oil, dip each piece first into a bowl containing club soda and then lightly dust each piece with pancake flour.

After frying the chicken for 5 minutes, remove and bake in 350 degree oven for about 30 to 35 minutes or until chicken is tender. While chicken is baking sprinkle with a little bit of pancake mix and a few drops of water. This recipe is said to be finger lickin' good!

Kentucky Fried Chicken Coating - Recipe #1

There are actually 11 "secret" spices in this recipe, but an additional 3 ingredients were necessary to derive that special flavor.

1 tbs rosemary
1 tbs oregano leaves
1 tbs powdered sage
1 tsp powdered ginger
1 tsp marjoram
1-1/2 tsp thyme
3 tbs packed brown sugar
3 tbs dry minced parsely
1 tsp pepper
1 tbs paprika
2 tbs garlic salt
2 tbs onion salt
2 tbs powdered chicken bouillon (or 4 cubes mashed)
1 pkg Lipton tomato cup-a-soup mix

Place all ingredients in blender with on/off speed for 3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup. 

To use with flour: add 1 oz. mix above to 1 cup of flour for coating chicken.

Chicken Livers - Fried

1 lb chicken livers
1/2 cup plus 1 tbs self-rising flour
1 tsp salt
1/2 cup oil
1/2 cup water

Wash the chicken livers and cut off all the fat spots. Put the livers in a bowl, sprinkle them with the salt and pepper and mix well. With a knife handle, pound the livers 2 or 3 times. Coast the livers with 1/2 cup of the self-rising flour. Heat the oil in a skillet over medium high heat, add the livers, and cook on both sides.

Pour off the fat, leaving about 1 tablespoon in the pan. Turn the heat to low. Remove the livers and put in 1 tablespoon of flour, stirring until brown. Gradually stir in the water. Put the livers back into the gravy and heat, covered, about 5 minutes. Add some more water if the gravy is too thick. Serve over rice.

Serves 4 to 6.

Country Baked Chicken with Crispy Crust

1 fryer (3 lbs) chicken - cut up or parts
3 tbs self-rising flour
1/2 stick butter or margarine, melted
1 tsp black pepper
1 cup water

Let the chicken sit in a bowl of cold water with 2 teaspoons of salt for 20 minutes - drain well. Pour the butter into a bowl and add chicken, stirring to coat. Place the chicken into a 9 by 13 inch baking pan, arranged so that the pieces are close together.

Mix together the flour and pepper. Using a sifter or small strainer, sift over the mixture over the chicken. Pour in the water at the edge of the pan. Bake at 375 degrees for about 45 minutes. If too much flour is left on the chicken when it's done, just spoon some of the cooking liquid over the top of the chicken, but remember that this should have a crispy crust.

Barbecue Sauce for Chicken

1 cup ketchup
2 tbs prepared mustard
2 tbs Worcestershire sauce
2 tbs sugar
1 tsp hot sauce
1 tsp seasoned salt
1/4 cup vinegar

Mix together all the ingredients to make the sauce.

To prepare the chicken use 1 fryer, cut up into 8 pieces, or chicken parts. Wash the chicken and soak it in a bowl with 2 teaspoons of salt, added to 2 cups of water. Drain. Preheat oven to 400 degrees. Place the chicken pieces in a baking dish. Bake on the lowest rack of the oven for 25 minutes.

Remove the liquid from the bottom of the pan and brush the barbecue sauce over the chicken. Return the chicken to the oven and bake for 20 to 25 minutes longer, or until tender (it will be done when the leg feels soft when mashed).

Serves 4 to 6.

Chicken and Rice

This isn't an old recipe, but if Grandma had the ingredients she would have cooked it just like this. You can follow this recipe or you can nuke it in the microwave for 10 to 12 minutes and it becomes a really quick meal.

4 chicken breasts (skinned if desired)
1 - 1/2 cups quick rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced mushrooms
2 cups water
1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper

Combine all ingredients except for chicken and pour into a 9 x 13 baking dish. Place chicken breasts on top of mixture. Bake at 375 degrees for 45 minutes.

Serves 4.

Cajun Chicken Gumbo

No Southern recipe book would be complete without this old recipe from Louisiana.

2 Chicken fryers, cut up
1 lb sliced okra
2 large onions, diced
1/2 cup oil
3/4 cup flour
3 quarts water

In a large iron skillet, brown oil and flour to make a golden brown roux. Add 1/2 of the diced onion. Add chicken and cook in roux until chicken turns tan. Place chicken and roux in a large dutch oven or pan on medium heat. Add 3 quarts water to dutch oven or pan and cook until chicken is tender, about an hour. Remove chicken and bone - then return to roux.

In the iron skillet, smother okra and other 1/2 of diced onion in a small amount of oil. Do not brown. Water may be added to keep okra from sticking. Cook over low heat until all the slime is cooked from okra. Add okra/rice  to chicken mixture. Add salt, pepper and garlic powder to taste. Serve over cooked rice.

Serves 6 to 8.

Coral Reef Foil-Wrapped Chicken

Prep time: 45 minutes

Cook time: 4 minutes per batch

Serves 4

Note: The prep time includes the 20-minute marinating time for the chicken.

INGREDIENTS

4 large boneless, skinless chicken breasts (uncooked)

3 scallions

2 slices fresh ginger root, grated

1 tablespoon dry sherry

1 tablespoon soy sauce

1/2 teaspoon salt

1/2 teaspoon sugar

20 foil squares, 6 by 6 inches

Oil (vegetable, sesame or hot chili sesame) and soy sauce, for foil

2 cups oil for frying

INSTRUCTIONS

Cut chicken breasts into 1-inch cubes, about 1½ inches thick. (You should have about 5 pieces from each breast.) Slice scallions so that you have about 7 pieces from each one. Set aside.

Combine ginger, sherry, 1 tablespoon soy sauce, salt and sugar in a bowl. Add chicken cubes to mixture and marinate in the refrigerator for 20 minutes.

Meanwhile, prepare the foil. Place one drop of oil (vegetable or sesame) and one drop of soy sauce onto each piece of foil. Place one cube of chicken and one slice of scallion on each piece of foil. Fold foil in half to make a triangle. Fold up two open sides to seal and crimp.

In a frying pan, heat 2 cups oil to 350 degrees. Deep-fry the triangle packets for about 4 minutes, pushing down occasionally. (Do in batches, if necessary.) Chicken is done when brownish bubbles appear breaking through the folds. Remove with slotted spoon and drain on paper towels.

Old Fashioned Stuffed Turkey

Old Fashioned Stuffed Turkey

Mom used to make a wonderful stuffed Thanksgiving turkey with delicious moist dressing inside. My mouth still waters just thinking about it!

• 1 (14 pound - serves 12) turkey
• 2 large onions, chopped
• 2 celery ribs, chopped
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup butter
• 1 (14.5 ounce) can chicken broth
• 1/3 cup minced fresh parsley
• 2 teaspoons rubbed sage
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 12 cups unseasoned stuffing cubes (or use your own bread cubes)
• Warm water
• 1 cube melted butter

In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness.

Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.

Bake turkey, uncovered, at 325 degrees for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Makes 12 servings (10 cups stuffing).

Baked Chicken That Makes Its Own Gravy

Baked Chicken That Makes Its Own Gravy

This is a 1964 recipe from the Deep South. Add hot cooked rice and serve with a tomato salad if you like. Mmm Mmm Good!

• 3 to 3-½ lbs frying chicken pieces
• 1 cup (4 oz) grated processed American cheese
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 2/3 cup undiluted Evaporated Milk
• 2 cups (1-lb can) drained whole onions
• 1 can (10-3/4 oz) condensed
• 1/4 lb sliced mushrooms
• cream of mushroom soup
• paprika

Coat chicken with flour. Arrange chicken in single layer with skin down in melted butter in 13 x 9 x 2 inch baking dish. Bake uncovered in 425 degree oven for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer, until tender. Remove from oven and reduce temp to 325 degrees. Pour off excess fat. Combine evaporated milk, soup, cheese, salt and pepper. Add onions and mushrooms to chicken. Pour soup mixture over chicken. Sprinkle with paprika. Cover dish with foil. Return to oven for 15 to 20 minutes. 

Serves 6.

Chicken and Dumplings

Chicken and Dumplings

We would get rid of an old rooster or hen with this recipe. Just put the chicken in a coop for a few days to fatten up for this old-time favorite.

• 1 chicken (about 5 lbs)
• 1 stick butter, cut into pieces
• 3 packets (1.5 oz each) instant chicken broth and soup mix, or 1 can (10 ½ oz) chicken broth
• ½ cup warm stock
• 2 cups all-purpose flour
• 1 bay leaf

Rinse the chicken under cold running water. Put it into a large pot with the bay leaf and cover with water. Let cook over medium heat until tender, about 40 minutes. Remove the chicken and set it aside. When it cools, remove the meat from the bones and chop. Skim the fat off the chicken stock, strain the stock, and return it to the pot. Add water to make 10 cups. Add the instant soup mix or broth and the butter to the stock and heat until the butter melts. Stir to mix. Take ½ cup of the stock from the pot and add 2 ice cubes to it so that it cools. Put the flour in a bowl and pour in the ½ cup cooled stock. Mix well with a fork or your fingertips to form a dough. Add a little more flour if the dough is too wet. Roll out the dough, on a floured board, thinner than pie crust (not more than 1/8 inch thick). Cut into strips and then into 1-inch pieces. Let the stock come to a boil, and then drop in pieces of dough. The dumplings will stir themselves in the boiling liquid. When you’ve finished putting the dumplings in the liquid, shake the pot. Stir the chopped chicken into the pot, reducing the heat to low. Let cook slowly for 10 minutes. 

Serves 8 to 10.