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Category: Chicken

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  • Southern Fried Chicken

    Southern Fried Chicken

    Ingredients

    Original recipe (1X) yields 4 servings

    • 1 cup all-purpose flour
    • 2 teaspoons paprika
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper (Optional)
    • 1 (3 pound) whole chicken, cut into pieces
    • vegetable oil for frying

    Directions

    1. Gather all ingredients.all ingredients to make southern fried chicken gathered on a kitchen counter. Dotdash Meredith Food Studios
    2. Combine flour, paprika, salt, pepper, garlic powder, onion powder, and cayenne in a large resealable plastic bag. Add chicken pieces to the bag and toss to coat.chicken being coated in dredge in a plastic bag. Dotdash Meredith Food Studios
    3. Place floured chicken pieces on a wire rack set over a baking sheet, reserving remaining flour in bag. Chill chicken in the refrigerator 45 minutes or until flour looks pasty.
    4. Meanwhile, add 1 ½ inches of oil to a deep fryer or 5-quart heavy pot. Heat oil to 375 degrees F (190 degrees C).oil being heated in a deep pot. Dotdash Meredith Food Studios
    5. Place chicken pieces back into the bag of flour and toss once more to coat. This will help the coating cling nicely to the chicken pieces for crispier results. Preheat the oven to 200 degrees F (93 degrees C).
    6. Lower chicken pieces, 2 to 3 pieces at a time, carefully into the hot oil. Fry until golden, turning once, about 8 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).Frying chicken in batches, letting fried pieces rest ona paper towel lined baking tray. Dotdash Meredith Food Studios
    7. Transfer to a paper towel-lined plate to drain. Keep fried chicken warm in preheated oven while you fry remaining chicken.golden brown southern fried chicken draining on a paper towel line baking tray.Dotdash Meredith Food Studios
    8. Serve hot and enjoy!
  • Broccoli Chicken Casserole

    Broccoli Chicken Casserole

    Ingredients

    1/2x1x2x

    Original recipe (1X) yields 4 servings

    • 4 (5 ounce) skinless, boneless chicken breast halves
    • 1 (10.5 ounce) can condensed cream of mushroom soup (such as Campbell’s)
    • 1 tablespoon mayonnaise
    • 1 pound broccoli florets, cooked
    • 1 cup shredded Cheddar cheese
    • 1 cup dry stuffing mix

    Directions

    1. Gather all ingredients.Overhead of chicken casserole ingredients in various bowls and containers. Dotdash Meredith Food Studios
    2. Preheat the oven to 350 degrees F (175 degrees C).
    3. Place chicken breasts in a large pot and add enough water to completely cover the chicken in liquid; bring to a gentle simmer. Cover tightly with a lid and cook until chicken is no longer pink in the center, about 15 minutes.
    4. Remove chicken from the pot and cut into bite-sized pieces when cool enough to handle.Bitesized cuts of chicken breast resting on a cutting board. Dotdash Meredith Food Studios
    5. Mix together condensed soup and mayonnaise in a bowl.
    6. Layer chicken in a 9×13-inch baking dish. Layer cooked broccoli over top, then soup mixture, and finally Cheddar cheese.Overhead of cuts of chicken, broccoli, and cheese in a baking dish. Dotdash Meredith Food Studios
    7. Sprinkle dry stuffing mix over top.Breadcrumbs sprinkled over chicken casserole in a baking dish. Dotdash Meredith Food Studios
    8. Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.Overhead of a baked chicken casserole in a baking dish. Dotdash Meredith Food Studios
    9. Serve hot and enjoy!
  • Chicken and Broccoli Stir Fry

    Chicken and Broccoli Stir Fry

    Ingredients

    Original recipe (1X) yields 4 servings

    • 2 teaspoons canola oil
    • 1 pound boneless skinless chicken thighs, cut into ¾-inch pieces
    • 3 tablespoons cornstarch, divided
    • ¾ cup thinly sliced onion
    • 2 teaspoons minced fresh ginger
    • 4 clove garlic cloves, thinly sliced
    • 5 cups broccoli florets
    • ¾ cup water
    • ¼ cup soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon light brown sugar
    • ¼ teaspoon crushed red pepper flakes, or to taste
    • 1/4 teaspoon freshly ground black pepper

    Directions

    1. Gather all ingredients.all ingredients to make a broccoli chicken stir-fry gathered in glass bowls on a kitchen counter. Dotdash Meredith Food Studios
    2. Heat oil in a large non-stick skillet over medium-high until shimmery, about 2 minutes. Meanwhile, stir together chicken and 1 tablespoon of cornstarch in a medium bowl until chicken is coated.chicken tossed in cornstarchDotdash Meredith Food Studios
    3. Add chicken to skillet in a single layer and cook, stirring often, until crisp and cooked through, about 6 minutes. Add onions, and cook, stirring often, until translucent, about 1 minute. Add ginger and garlic; cook, stirring constantly, until fragrant, about 1 minute. Transfer chicken mixture to a plate and set aside.chicken browning in a skillet.Dotdash Meredith Food Studios
    4. Add broccoli to empty skillet, and cook over medium-high, stirring occasionally, until bright green and heated through, 2 to 3 minutes.Broccoli added to empty skillet and cooked until bright green and heated through.Dotdash Meredith Food Studios
    5. Meanwhile, whisk together water, soy sauce, oyster sauce, brown sugar, crushed red pepper, black pepper, and remaining 2 tablespoons cornstarch in a small bowl until smooth, about 30 seconds.sitr-fry sauce whisked together in a glass mixing bowl.Dotdash Meredith Food Studios
    6. Add cooked chicken mixture to broccoli in skillet; add soy sauce mixture and cook, stirring constantly, until broccoli and chicken are well coated, and sauce thickens, about 2  minutes.cooked chicken, broccoli, and sauce mixture added to skillet and stirred until well coated.Dotdash Meredith Food Studios
    7. Serve immediately. Enjoy!
  • Chicken Cordon Bleu

    Chicken Cordon Bleu

    Ingredients

    Original recipe (1X) yields 4 servings

    • nonstick cooking spray
    • 4 skinless, boneless chicken breast halves
    • ¼ teaspoon salt
    • ⅛ teaspoon ground black pepper
    • 6 slices Swiss cheese
    • 4 slices cooked ham
    • ½ cup seasoned bread crumbs

    Directions

    1. Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11-inch baking dish with nonstick cooking spray.All ingredients gathered to make chicken cordon bleu.Dotdash Meredith Food Studios
    2. Pound chicken breasts to 1/4 inch thickness.Chicken pounded to 1/4-inch thickness.Dotdash Meredith Food Studios
    3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast.Add cheese and ham to chicken breast.Dotdash Meredith Food Studios
    4. Roll up each breast and secure with toothpicks.an unbaked rolled chicken cordon blue secured with toothpicksDotdash Meredith Food Studios
    5. Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.Chicken placed in baking dish and sprinkled with bread crumbs.Dotdash Meredith Food Studios
    6. Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.Chicken baked until center is no longer pink.Dotdash Meredith Food Studios
    7. Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast.Place a piece of cheese on top of each piece of chicken.Dotdash Meredith Food Studios
    8. Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.
  • Slow Cooker Chicken Tacos

    Slow Cooker Chicken Tacos

    Ingredients

    1/2x1x2x

    Original recipe (1X) yields 8 servings

    • 1 cup chicken broth
    • 3 tablespoons taco seasoning mix
    • 1 pound skinless, boneless chicken breasts

    Directions

    1. Gather all ingredients.an overhead shot of all ingredients for Slow Cooker Chicken TacosDotdash Meredith Food Studios
    2. Combine chicken broth and taco seasoning mix in a bowl.
    3. Place chicken in a slow cooker. Pour chicken broth mixture over chicken.an overhead shot of two chicken breasts with sauce in a crock potDotdash Meredith Food Studios
    4. Cook on Low for 6 to 8 hours. Shred chicken with two forks
  • Quick and Easy Chicken Noodle Soup

    Quick and Easy Chicken Noodle Soup

    Ingredients

    Original recipe (1X) yields 6 servings

    • 1 tablespoon butter
    • ½ cup chopped onion
    • ½ cup chopped celery
    • 4 (14.5 ounce) cans chicken broth
    • 1 (14.5 ounce) can vegetable broth
    • ½ pound chopped cooked chicken breast
    • 1 ½ cups egg noodles
    • 1 cup sliced carrots
    • ½ teaspoon dried basil
    • ½ teaspoon dried oregano
    • salt and ground black pepper to taste

    Directions

    1. Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes.Pot with sautd celery and onions being stirred with a wooden spoonAllrecipes / Julia Hartbeck
    2. Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil.A pot of chicken noodle soup with a ladle resting inside ingredients include vegetables and brothAllrecipes / Julia Hartbeck
    3. Reduce heat and simmer for 20 minutes.A pot of chicken noodle soup with a wooden spoonAllrecipes / Julia Hartbeck
    4. Serve and enjoy!
  • Best Chicken Salad

    Best Chicken Salad

    Ingredients

    Original recipe (1X) yields 2 servings

    • ½ cup blanched slivered almonds
    • ½ cup mayonnaise
    • 1 tablespoon lemon juice
    • ¼ teaspoon ground black pepper
    • 2 cups chopped, cooked chicken meat
    • 1 rib celery, chopped

    Directions

    1. Gather all ingredients.Overhead of chicken salad ingredients in various bowls.Dotdash Meredith Food Studios.Dotdash Meredith Food Studios
    2. Place almonds in a skillet over medium-low heat. Cook until golden brown and toasted, shaking frequently and watching carefully, as they burn easily.Overhead of chopped almonds roasting on a skillet. Dotdash Meredith Food Studios.Dotdash Meredith Food Studios
    3. Mix mayonnaise, lemon juice, and pepper together in a medium bowl until combined.Overhead of mayonnaise, lemon juice, and pepper in a medium bowl. Dotdash Meredith Food Studios.Dotdash Meredith Food Studios
    4. Add chicken, toasted almonds, and celery; toss until just combined.Overhead of chicken, toasted almonds, and celery resting in a bowl. Dotdash Meredith Food Studios.Dotdash Meredith Food Studios
    5. Enjoy!
  • Chicken Parmesan

    Chicken Parmesan

    Ingredients

    Original recipe (1X) yields 4 servings

    • 4 skinless, boneless chicken breast halves
    • salt and freshly ground black pepper to taste
    • 2 large eggs
    • 1 cup panko bread crumbs, or more as needed
    • ¾ cup freshly grated Parmesan cheese, divided
    • 2 tablespoons all-purpose flour, or more if needed
    • ½ cup olive oil for frying, or as needed
    • ½ cup prepared tomato sauce
    • ¼ cup fresh mozzarella, cut into small cubes
    • ¼ cup chopped fresh basil
    • ½ cup freshly grated provolone cheese
    • 2 teaspoons olive oil

    Directions

    1. Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).Chicken parmesan ingredients including raw chicken breasts, breadcrumbs, cheese, and tomato sauce.Dotdash Meredith Food Studios
    2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.two raw chicken breasts being pounded with a malletDotdash Meredith Food Studios
    3. Season chicken thoroughly with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.Chicken breasts pounded to 1/2 inch thickness, seasoned with salt and pepper and coated in flourDotdash Meredith Food Studios
    4. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes. chicken breast being dipped in egg mixtureDotdash Meredith Food Studios
    5. Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side. The chicken will finish cooking in the oven.golden brown chicken breast frying in a skillet of oilDotdash Meredith Food Studios
    6. Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.fried chicken breasts topped with marinara, fresh basil, mozzarella, and shredded parmesan.Dotdash Meredith Food Studios
    7. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.
  • Crispy Fried Chicken

    Crispy Fried Chicken

    Ingredients

    Original recipe (1X) yields 8 servings

    • 1 (4 pound) chicken, cut into pieces
    • 1 cup buttermilk
    • 2 cups all-purpose flour for coating
    • 1 teaspoon paprika
    • salt and pepper to taste
    • 2 quarts vegetable oil for frying

    Directions

    1. Take your cut up chicken pieces and skin them if you prefer.
    2. Place flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season flour with paprika (which helps to brown the chicken), salt and pepper.Overhead of a flour mixture in a releasable plastic bag. Dotdash Meredith Food Studios
    3. Dip chicken pieces in buttermilk then, a few at a time, transfer them into the bag with flour; seal the bag and shake to coat well.Overhead of chicken being dipped in a buttermilk mixture and placed in a resealable plastic bag with a flour mixture. Dotdash Meredith Food Studios
    4. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!Overhead of floured covered chicken pieces resting on a baking dish. Dotdash Meredith Food Studios
    5. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
    6. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.Overhead of chicken cooking in a cast iron filled with boiling oil.Dotdash Meredith Food Studios
    7. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.
    8. Drain fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
  • Simple Baked Chicken Breasts

    Simple Baked Chicken Breasts

    Ingredients

    Original recipe (1X) yields 4 servings

    • 4 (5 ounce) skinless, boneless chicken breast halves
    • 2 tablespoons olive oil
    • ½ teaspoon coarse sea salt, or to taste
    • 1 pinch Creole seasoning (such as Tony Chachere’s®), or more to taste
    • 1 tablespoon chicken broth or water

    Directions

    1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).Ingredients from Simple Baked Chicken Breasts recipeDotdash Meredith Food Studios
    2. Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.Raw seasoned chicken breasts in a broiler pan from Simple Baked Chicken Breasts recipeDotdash Meredith Food Studios
    3. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Baked chicken breasts in a broiler panDotdash Meredith Food Studios
    4. Remove chicken to a plate. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.Juice left in a broiler pan after preparing Simple Baked Chicken Breasts recipeDotdash Meredith Food Studios
    5. To serve, drizzle the pan sauce over the chicken.