ISO: Forgive me if we've already done this thread -- ISO chicken (dark meat) recipes that are good cold
- Thread starter miainmd
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REC: Oven-baked Drumsticks. Good with thighs too.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=16&msgid=57
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=16&msgid=57
REC: Cobb Salad Wrap...
This had great reviews (haven't tried it myself).
COBB SALAD WRAP
Ingredients
1/2 cup blue cheese salad dressing
4 8- to 10-inch whole wheat or Southwest-flavored flour tortillas
4 romaine lettuce leaves, ribs removed
4 strips bacon, crisp-cooked and drained
2 green onions, cut into thin strips
2 medium plum tomatoes, seeded and cut into thin wedges
1/2 cup shredded mozzarella cheese (2 ounces)
8 ounces cooked chicken, shredded
Directions
Spread salad dressing over one side of each tortilla. Top with lettuce, bacon, green onions, tomato, cheese, and shredded chicken. Roll up tightly. Serve immediately. Or, wrap in plastic wrap and chill up to 4 hours.
Makes 4 main-dish servings
From Source: Better Homes and Gardens
http://www.bhg.com/recipe/recipedetail.jhtml?recipeId=R049954
This had great reviews (haven't tried it myself).
COBB SALAD WRAP
Ingredients
1/2 cup blue cheese salad dressing
4 8- to 10-inch whole wheat or Southwest-flavored flour tortillas
4 romaine lettuce leaves, ribs removed
4 strips bacon, crisp-cooked and drained
2 green onions, cut into thin strips
2 medium plum tomatoes, seeded and cut into thin wedges
1/2 cup shredded mozzarella cheese (2 ounces)
8 ounces cooked chicken, shredded
Directions
Spread salad dressing over one side of each tortilla. Top with lettuce, bacon, green onions, tomato, cheese, and shredded chicken. Roll up tightly. Serve immediately. Or, wrap in plastic wrap and chill up to 4 hours.
Makes 4 main-dish servings
From Source: Better Homes and Gardens
http://www.bhg.com/recipe/recipedetail.jhtml?recipeId=R049954
Rec: Easy Oven Fried Chicken
Easy Oven Fried Chicken
1/4 cup butter
2 to 3 lb. frying chicken, cut up, or any of your favorite parts
1 cup all-purpose flour
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
2 tsp Italian herbs, or poultry seasoning, (or any combination of preferred Italian seasonings)
Heat oven to 400 degrees. Place butter in shallow baking dish and put in oven to melt. Place flour and seasonings in small paper bag. Drop in 2 or 3 pieces of chicken at a time. Hold bag closed with hand. Shake. Place floured chicken in baking pan in single layer, skin side down. If desired, sprinkle additional seasoning on chicken for additional flavor.
Bake 30 minutes, turn chicken over and bake another 30 minutes.
Pat’s notes: Skin can be removed from chicken prior to coating with seasoned flour, if desired. This chicken is great for picnics, tailgates and potlucks. It tastes just as good room temp, or cold, as it does hot from the oven.
Easy Oven Fried Chicken
1/4 cup butter
2 to 3 lb. frying chicken, cut up, or any of your favorite parts
1 cup all-purpose flour
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
2 tsp Italian herbs, or poultry seasoning, (or any combination of preferred Italian seasonings)
Heat oven to 400 degrees. Place butter in shallow baking dish and put in oven to melt. Place flour and seasonings in small paper bag. Drop in 2 or 3 pieces of chicken at a time. Hold bag closed with hand. Shake. Place floured chicken in baking pan in single layer, skin side down. If desired, sprinkle additional seasoning on chicken for additional flavor.
Bake 30 minutes, turn chicken over and bake another 30 minutes.
Pat’s notes: Skin can be removed from chicken prior to coating with seasoned flour, if desired. This chicken is great for picnics, tailgates and potlucks. It tastes just as good room temp, or cold, as it does hot from the oven.
dawn_mo
Well-known member
Here are two: RECS: Putting On The Ritz Chicken and "Fried" Chicken
The Ritz cracker recipe was originally given to me using chicken breasts, but I like both of these recipes much better with dark meat pieces.
You might have to adjust the time on the Ritz cracker recipe for the dark meat. These are both really good for picnics or potlucks.
* Exported from MasterCook *
PUTTING ON THE RITZ CHICKEN
Recipe By : Emme Kochis
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
6 chicken breast halves without skin
1 cup butter -- melted
24 Ritz crackers -- crushed
3/4 cup Parmesan cheese
3/4 cup pecans -- chopped fine
Combine dry ingredients in a bowl. Dip each chicken breast in butter. Roll in crumb mixture, coating well. Bake on shallow baking pan in a 325 degree oven for 35 minutes or until chicken is done.
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* Exported from MasterCook *
FRIED CHICKEN
Recipe By : Jane Brody
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method6 chicken drumsticks -- skin removed
6 chicken thighs -- skin removed
2 cups Italian bread crumbs
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
Skim milk -- for soaking chicken
Soak the chicken pieces in very cold skim milk in the refrigerator, for at least 15 minutes. Combine all dry ingredients in a large plate or pie plate. Coat each piece of chicken with the crumb mixture, making sure to cover all areas of the chicken. Place chicken on a jelly roll pan that has been sprayed with Pam or wiped with olive oil. Preheat your oven to 375 degrees and bake your chicken for approximately 45 minutes for breast and 60 minutes for thighs. Serve at room temperature.
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The Ritz cracker recipe was originally given to me using chicken breasts, but I like both of these recipes much better with dark meat pieces.
You might have to adjust the time on the Ritz cracker recipe for the dark meat. These are both really good for picnics or potlucks.
* Exported from MasterCook *
PUTTING ON THE RITZ CHICKEN
Recipe By : Emme Kochis
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
6 chicken breast halves without skin
1 cup butter -- melted
24 Ritz crackers -- crushed
3/4 cup Parmesan cheese
3/4 cup pecans -- chopped fine
Combine dry ingredients in a bowl. Dip each chicken breast in butter. Roll in crumb mixture, coating well. Bake on shallow baking pan in a 325 degree oven for 35 minutes or until chicken is done.
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* Exported from MasterCook *
FRIED CHICKEN
Recipe By : Jane Brody
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method6 chicken drumsticks -- skin removed
6 chicken thighs -- skin removed
2 cups Italian bread crumbs
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
Skim milk -- for soaking chicken
Soak the chicken pieces in very cold skim milk in the refrigerator, for at least 15 minutes. Combine all dry ingredients in a large plate or pie plate. Coat each piece of chicken with the crumb mixture, making sure to cover all areas of the chicken. Place chicken on a jelly roll pan that has been sprayed with Pam or wiped with olive oil. Preheat your oven to 375 degrees and bake your chicken for approximately 45 minutes for breast and 60 minutes for thighs. Serve at room temperature.
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Here's a good-sounding one from epi's Buzz Box: Deviled Fried Chicken
http://www.epicurious.com/recipes/recipe_views/views/5623?skipDetails=true&firstReviewIndex=0&lastReviewIndex=123#342584
http://www.epicurious.com/recipes/recipe_views/views/5623?skipDetails=true&firstReviewIndex=0&lastReviewIndex=123#342584
Rec: This is the only recipe I use any more. Soooo delicious!>>>
Spicy "Oven-Fried" Chicken
Recipe By :Bon Appetit
Serving Size : 6 Preparation Time :0:45
Categories :
American Chicken
Luncheon Main Dishes
Poultry
Amount Measure Ingredient --
Preparation Method
1 1/4 cups buttermilk
1/4 cup extra-virgin olive
oil
3 tbs. hot pepper sauce
2 tbs. Dijon mustard
2 garlic cloves --
minced
1 tsp. salt
1/2 tsp. ground black pepper
1 large onion -- sliced
12 pieces chicken --
(breasts,thighs and drumsticks) with skin
and bones
1 cup bread crumbs
1/3 cup grated Parmesan
cheese
1/4 cup all-purpose flour
2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt
3 tbs. butter -- melted
Whisk buttermilk, oil, hot pepper sauce,
mustard, garlic, 1 tsp. salt and 1/2 tsp.
pepper in large bowl to blend well. Add
onion, then chicken and turn to coat.
Cover; chill at least 3 hours or up to 1
day, turning chicken occasionally (I like to
marinate in large freezer storage ziploc
bags).
Place baking racks on 2 large rimmed baking
sheets. Whisk breadcrumbs, cheese, flour,
thyme,paprika, cayenne and 1 tsp. salt in
large baking dish to blend. Remove chicken
from marinade, allowing excess to drip off.
Add chicken to breadcrumb mixture and turn
to coat completely.
Arrange chicken, skin side up, on racks on
baking sheets. Let stand 30 min. (The
wait makes the crust cling to the chicken
and the rack keeps it from sticking to the
pan).
Preheat oven to 425 F. Drizzle butter over
chicken.(Or use an oil pump to spray a light
coating of oil. Don't skip the butter/oil
step or it looks "dusty" when it's done).
Bake until crisp, golden and cooked through,
about 35 min. Serve warm or at room
temperature.
Spicy "Oven-Fried" Chicken
Recipe By :Bon Appetit
Serving Size : 6 Preparation Time :0:45
Categories :
American Chicken
Luncheon Main Dishes
Poultry
Amount Measure Ingredient --
Preparation Method
1 1/4 cups buttermilk
1/4 cup extra-virgin olive
oil
3 tbs. hot pepper sauce
2 tbs. Dijon mustard
2 garlic cloves --
minced
1 tsp. salt
1/2 tsp. ground black pepper
1 large onion -- sliced
12 pieces chicken --
(breasts,thighs and drumsticks) with skin
and bones
1 cup bread crumbs
1/3 cup grated Parmesan
cheese
1/4 cup all-purpose flour
2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt
3 tbs. butter -- melted
Whisk buttermilk, oil, hot pepper sauce,
mustard, garlic, 1 tsp. salt and 1/2 tsp.
pepper in large bowl to blend well. Add
onion, then chicken and turn to coat.
Cover; chill at least 3 hours or up to 1
day, turning chicken occasionally (I like to
marinate in large freezer storage ziploc
bags).
Place baking racks on 2 large rimmed baking
sheets. Whisk breadcrumbs, cheese, flour,
thyme,paprika, cayenne and 1 tsp. salt in
large baking dish to blend. Remove chicken
from marinade, allowing excess to drip off.
Add chicken to breadcrumb mixture and turn
to coat completely.
Arrange chicken, skin side up, on racks on
baking sheets. Let stand 30 min. (The
wait makes the crust cling to the chicken
and the rack keeps it from sticking to the
pan).
Preheat oven to 425 F. Drizzle butter over
chicken.(Or use an oil pump to spray a light
coating of oil. Don't skip the butter/oil
step or it looks "dusty" when it's done).
Bake until crisp, golden and cooked through,
about 35 min. Serve warm or at room
temperature.
I have served Sheila Lukins Rec: Chicken Marbella cold. I am sure you could use just dark meat
Chicken Marbella
Ingredients:
2 chickens, 3 pounds each, quartered, excess fat removed
6 cloves garlic, peeled and finely chopped
2 tablespoons dried oregano
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
Coarse salt and freshly ground black pepper, to taste
1/2 cup brown sugar
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves
Method:
In a large bowl, combine the chicken quarters, garlic, oregano, salt, olive oil, vinegar, prunes, olives, capers and juice, and bay leaves. Season with salt and pepper. Cover and let marinate, refrigerated, overnight.
Preheat the oven to 350°F.
Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Serve with the remaining juices.
http://www.cbsnews.com/stories/2005/11/11/earlyshow/saturday/chef/main1040276.shtml
Chicken Marbella
Ingredients:
2 chickens, 3 pounds each, quartered, excess fat removed
6 cloves garlic, peeled and finely chopped
2 tablespoons dried oregano
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
Coarse salt and freshly ground black pepper, to taste
1/2 cup brown sugar
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves
Method:
In a large bowl, combine the chicken quarters, garlic, oregano, salt, olive oil, vinegar, prunes, olives, capers and juice, and bay leaves. Season with salt and pepper. Cover and let marinate, refrigerated, overnight.
Preheat the oven to 350°F.
Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Serve with the remaining juices.
http://www.cbsnews.com/stories/2005/11/11/earlyshow/saturday/chef/main1040276.shtml
heather_in_sf
Well-known member
This is a favorite and is different: Condiment Chicken Salad
My mom's recipe....
Condiment Chicken Salad:
1 lb cooked chicken irregularly cut
2/4 c mayonnaise
1/2 c Major Grey's Mango Chutney, slice thinly, if in chunks
Salt & pepper, to taste
1/2 c salted peanuts
1/2 c flaked coconut
1/2 c golden raisins, plumped in sherry (my addition)
1 c Banana, sliced diagonally
Mix chutney and mayo together, add all of the rest and mix gently. Check for S & P. Mound on a bed of lettuce and garnish with more banana and sliced avocado (dipped in lemon juice to avoid browning).
Delicious and rich. Serve with dry white wine, mini-muffins (I used blueberry) and to top it off, Abraham's Key Lime Pie (make it rather tart).
It makes a lovely hot weather supper for special people.
My mom's recipe....
Condiment Chicken Salad:
1 lb cooked chicken irregularly cut
2/4 c mayonnaise
1/2 c Major Grey's Mango Chutney, slice thinly, if in chunks
Salt & pepper, to taste
1/2 c salted peanuts
1/2 c flaked coconut
1/2 c golden raisins, plumped in sherry (my addition)
1 c Banana, sliced diagonally
Mix chutney and mayo together, add all of the rest and mix gently. Check for S & P. Mound on a bed of lettuce and garnish with more banana and sliced avocado (dipped in lemon juice to avoid browning).
Delicious and rich. Serve with dry white wine, mini-muffins (I used blueberry) and to top it off, Abraham's Key Lime Pie (make it rather tart).
It makes a lovely hot weather supper for special people.