Batter Fried Chicken

3 pounds boneless skinless chicken breast
2 cups flour
3 cups Bisquick® baking mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoned salt


Dip chicken in flour, brush off extra.
Allow to dry for 5 minutes.

In a bowl whisk Bisquick, soda, onion powder and salt.

In a large pan heat oil to 360 degrees. Dip chicken in batter
and put in oil. Cook until golden brown and cooked through.
Keep warm in a 325 degree oven.

Chick-Fill-Me Sandwich

             --Brine--

          2 chicken breasts; cut and pounded

             to bun size 1/2 inch thick
          4 cups water
          2 tablespoons salt
             --Egg Wash
          1 cup milk
          1 egg
          1 tablespoon paprika
             --Dredge--
          1 cup flour
          3 tablespoon powdered sugar
          1 teaspoon black pepper
          1/2 teaspoon paprika
          1/2 teaspoon chili powder
          1/2 teaspoon salt
          1/2 teaspoon baking powder

          

          In a bowl combine the Brine and refrigerate
          for 1-2 hours.

          In a small bowl combine Egg Wash; set aside.

          In a large bowl combine the Dredge; set aside.

          Take brined chicken and soak in egg wash for

          5 minutes. Put chicken in dredge mixture, press

          the coating hard into the chicken, shake off extra

          and set on a plate. When done with all the chicken

          place plate in refrigerator.

          In a sauce pan heat 2-3 inches of oil to 350°.

          Fry chicken 3 -4 minutes on each side.

          
          
          

Chicken Chow Mein

           3 tablespoons butter
           1 large onion, chopped
           3 cups chicken, diced
           1 glove minced garlic
           7-8 ribs diced celery
           3 cups chicken broth
           1/4 cup soy sauce
           2 tablespoon sugar
           2 tablespoon cornstarch
           2 tablespoon cold water

           In a large pot melt butter over medium low heat; add onions
           and chicken, sauté for 3-5 minutes until onions are soft, and
           chicken is cooked. Add garlic and celery, cook for 2 minutes
           stirring frequently. In a measuring cup combine broth,
           soy sauce and sugar, mix until sugar is dissolved. Add broth
           to pot, cover and simmer for 1 hour. Combine cornstarch and
           water, add to pot. Stir and simmer for 10 minutes until thicken.

           Serve with rice and noodles.

Chicken Fried Rice

           2 tablespoon sesame oil
           2 tablespoon vegetable oil
           3/4 pound chicken, cut into 1/2 inch pieces
           1 cup peas and carrots blend, thawed
           2 cloves garlic, finely minced
           2 large eggs, beaten
           4 cups cooked rice
           3 tablespoons soy sauce
           1/2 tablespoon toasted sesame oil
           salt and pepper to taste

           In a large skillet add oils and chicken and cook over medium
           heat until cooked through. Add vegetables to pan and
           cook for 2-3 minutes. Add garlic and cook 1 more minute.
           Move chicken and vegies to one side of the pan; add beaten
           egg, cook until done. Add rice, soy sauce and toasted sesame
           oil, Stir all together, cook until heated through.

Chicken Roll Ups

2 cans chunk chicken, drained
1 cup cheddar cheese, grated
1 package crescent rolls
1 can cream of chicken soup
1/2 can milk
1 teaspoon paprika


Preheat oven to 350 degrees. Combine chicken and half of the cheese. Roll a small amount of chicken mixture in crescent rolls and arrange in a greased 9x13 pan, bake for 15 minutes. While baking combine soup, milk, paprika and the rest of the cheese, heat in sauce pan until cheese melts. Pour over baked rolls and return to the oven for another 15 minutes.

Chicken Stroganoff

2 each chicken breast
salt and pepper, to taste
paprika, to cover chicken
2 tablespoons butter
2 cans cream of chicken soup, condensed
1 tablespoon Curry powder
2 cups sour cream
6 cups egg noodles, prepared as directed
parsley, minced


Season Chicken with salt and pepper and paprika. Melt butter in fry pan, brown chicken on both sides. Place chicken in a 9x13 pan. In blender combine soup, curry powder and deglazed juices from pan. Blend on high until well blended, pour over chicken. Bake covered at 350 degrees for 1 hour. Remove chicken from sauce and cut into bite sized pieces. With chicken out of the sauce add sour cream to sauce and mix well. Return chicken to sauce and bake another 10 minutes uncovered at 350 degrees. Serve over noodles, sprinkle with parsley.

Chili Crusted Chicken with Rice and Beans

3 tablespoons chili powder
1 teaspoon paprika
1 teaspoon cumin powder
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
2 chicken breast halves without skin, cut in 2" pieces
2 tablespoons olive oil
1 1/2 cup Mexican rice without tomatoes, see recipe under side dish
15 ounces tomatoes, canned, crushed
15 ounces black beans, drained
5 ounces corn, canned, drained


Combine the 1st 6 ingredients in a large Ziploc bag. Add chicken pieces, shake to coat, set aside. In a large pot, heat oil over medium heat; add chicken. Sauté chicken until completely cooked 5-7 minutes. Remove chicken and oil to a holding bowl. In the same pan prepare rice per directions with the crushed tomatoes. When rice is done add beans, corn and chicken and oil. Cook over medium heat until heated through, about 5 minutes. Serve with sour cream.

Extra Crunchy Fried Chicken

2 cups buttermilk
2 tablespoons salt
3 1/2 pounds boneless skinless chicken breast, cut into 3" pieces
3 cups flour
2 teaspoons baking powder
3/4 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
6 tablespoons buttermilk


Combine 2 cups buttermilk, salt. Add chicken, cover and refrigerate 1 hour. Whisk flour, powder and spices. Add 6 tablespoons buttermilk to flour mixture and combine to a consistency of wet sand. Place chicken in flour mixture; pat on chicken to coat. Fry in 375 degree oil for 8-10 minutes.

Fettucine Alfredo with Chicken

1/2 pound chicken breast
salt and pepper
1 tablespoon oil
1/2 cup butter
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup parmesan cheese, grated
fettuccine noodles, cooked


Season chicken with salt and pepper and cook in oil until browned and cooked through, set aside. In a medium sauce pan melt butter over medium heat, add cream and spices and cook for 10-12 minutes or until cooked to desired thickness. Add cheese and stir until blended. Toss with cooked noodles

Holm's Chicken Casserole

2 cups cooked chicken, bite sized
2 cans cream of chicken soup, condensed
1 can evaporated milk
1 bag sage and onion bread crumbs
1 can chicken broth


Mix chicken with soup and milk. Pour into a greased 9x13 pan and top with bread crumbs that have been moistened with chicken broth. Bake at 350 degrees for 1/2 hour or until bread crumbs are browned

No-Peak Chicken

4 chicken breast
1 tablespoon butter
2 cans cream of chicken soup
2 cups water
1 1/2 cups Instant rice, uncooked
1/2 tablespoon paprika
salt and pepper, to taste


Season chicken with salt, pepper and paprika, brown chicken in butter. Combine everything except chicken, season rice with salt, pepper and paprika. Pour into a greased 9x13 pan, place chicken on rice mixture. Bake covered at 375 degrees for 45 minutes.

Orange Chicken

           1 cup orange juice
           1/2 cup sugar
           2 tablespoon vinegar, rice wine or white
           2 tablespoon soy sauce
           1/4 teaspoon ginger
           1/4 teaspoon garlic powder
           1/4 teaspoon red chili flakes
           1 tablespoon cornstarch
           2 tablespoon water
           zest from 1 orange

           4 egg whites
           2 tablespoons cornstarch
           1/2 teaspoon paprika
           1 pound chicken cut into bite size pieces

           In a sauce pan combine juice, sugar, vinegar
           soy sauce, ginger, garlic and red chili flakes.
           Heat over medium heat for 5 minutes. In a
           small bowl combine cornstarch and water;
           add to sauce, continue to heat stirring until 
           thick. Remove from heat and add the zest.

           In a bowl whisk egg whites, cornstarch and
           paprika until well combine and frothy. Add 
           chicken to the mixture and let sit for 10
           minutes. Heat 2 inches of oil in a large pan.
           When oil reaches 350 degrees carefully drop
           in chicken pieces, fry for 3-4 minutes; drain
           on paper towel. Increase oil to 390 degrees
           and return chicken for 1 minute.

           Toss the chicken in the sauce and serve over
           rice.
           

Parmesan Chicken

4 chicken breast halves without skin, flatten to 1/4" thick
1 cup bread crumbs
1/4 cup grated parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 egg
1 tablespoon butter
1 tablespoon oil

Combine bread crumbs, cheese, herbs and spices.
In another bowl beat egg. Dip chicken in egg, and
coat with mixture. In a large skillet brown chicken
in butter and oil until chicken juices run clear.

Peanut Chicken Pasta

               1/2 pound dried linguine
               1/4 cup coconut milk
               1/4 cup creamy peanut butter
               2 tablespoons soy sauce
               1 tablespoon brown sugar
               1/4 teaspoon hot sauce
               1 lime juice
               1 tablespoon vegetable oil
               12 ounces chicken breast or thighs
               1 tablespoon fresh ginger
               1 glove garlic, minced
               1/2 tablespoon curry powder
               salted roasted peanuts

               Cook linguine to al dente. Reserve 1/2 cup pasta water.

               In a bowl combine milk, peanut butter, soy sauce, brown
               sugar, hot sauce, lime juice and 1/4 cup water.  Set aside,

               Heat oil in large skillet.  Salt and pepper chicken,
               add to skillet, saute until browned and cook. 

               Add ginger and garlic to skillet, cook 30 seconds,
               add curry powder, cook another 20 seconds.

               Add peanut butter sauce to skillet, cook until sauce boils,
               and thickens, about 4 minutes.  Add pasta to skillet;
               toss gently to combine; if sauce is too thick add some

               reserved pasta water; garnish with peanut.
              

Poultry Merinade for the Grill

1/4 cup soy sauce
1/4 cup oil
1/4 cup apple juice
2 tablespoons lemon juice
2 tablespoons dried minced onion
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
dash garlic powder
dash pepper
Turkey breast or Chicken Breast


Combine everything in a large bowl, marinate in
refrigerator for at least 2 hours.
Grill 8-10 minutes each side until done.

Pot Luck Turkey

13 pounds whole turkey
3 1/2 ounces schilling broiled steak seasoning
water


Clean turkey and place into a covered roasting pan. Pour into the pan enough water to have 2 inches standing in pan. Sprinkle seasoning over turkey and water. Cover and cook at 325 degrees for 5 hours. Remove turkey and shred the meat. Put meat into an ice cream bucket. Strain pan juice and add to the bucket. Cover the bucket and store for 2-3 days. To serve, reheat meat, add additional water if too dry, serve on hamburger buns with BBQ sauce.

Stuffed Chicken Rolls

4 chicken breast
4 slices cooked ham
4 slices Swiss cheese
1/4 cup flour
1/4 cup grated parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup oil
1 can cream of chicken soup, condensed
1/2 cup chicken broth


Flatten chicken to 1/8" thickness. Place ham and cheese on chicken, roll up and secure with a toothpick. Combine flour, cheese, sage, paprika and pepper, coat chicken roll all around. Refrigerate for 1 hour. Brown chicken in oil over medium heat. Drain and remove toothpicks. Transfer to a crockpot, combine soup and broth pour over rolls. Cover and cook on low for 4-5 hours. Serve over rice.

Tuna Casserole

2 cans tuna in water, drained
1 can cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
8 ounces egg noodles, extra wide
potato chips, crushed


Cook noodles per package instructions. Combine tuna and soup then add noodles. Put mixture into a greased 2 quart casserole. Top with crushed potato chips. Bake at 375 degrees for 1 hour.

White Chicken Enchilada

10 flour tortillas
1 pound chicken, cooked and shredded
3/4 cup water
1 package taco seasoning mix
2 cups queso fresco or Monterrey jack cheese, shredded
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
4 ounces green chilies, diced


In a pan combine chicken, water and seasoning mix; cook for 5 minutes. Cool chicken. Preheat oven to 350 degrees. Warm taco shells in microwave to make them flexible. Combine chicken and 1 cup cheese; fill tortillas with chicken and cheese mixture; wrap tightly. Place in a greased 9x13 pan.
 In a pot melt butter and flour to make a roux, cook for 1 minute. Add chicken broth, and chilies and bring to a boil, reduce heat and simmer until thick and bubbly. Reduce heat to low and add sour cream cook until combined.
Pour sour cream mixture over tortillas sprinkle with remaining cheese and bake for 20 minutes. Cook under broiler until the cheese browns.