Baked Country Chicken Food

COUNTRY FRIED CHICKEN

Steps:

• Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
• Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
• Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
• Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
• Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

COUNTRY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
• Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

CREAMY COUNTRY CHICKEN CASSEROLE

Steps:

• Stir/fold all together except butter and crumbs, pour into baking dish.
• Top with buttered cracker crumbs.
• Bake at 350• for about 30 minutes.

COUNTRY FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,

BAKED COUNTRY CHICKEN

Steps:

• Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
• Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.

COUNTRY FRIED CHICKEN

Steps:

• In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
• In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.

COUNTRY STYLE BARBECUED CHICKEN

Steps:

• Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Arrange chicken in the baking dish. Pour sauce over the chicken.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

COUNTRY-STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.

COUNTRY BAKED CHICKEN

Steps:

• Place chicken in a large bowl and cover with water.
• Add 2 tsp salt and stir it around.
• Let chicken rest in the salted water for 20 minutes.
• Preheat the oven to 375.
• Drain chicken well.
• Pour the melted butter over the chicken, and stir it around to coat the chicken well.
• Place the chicken in a 9 X 13 baking pan, arranged so that the pieces are close together.
• Add any remaining butter to the chicken in the pan.
• Mix the flour and the pepper in a small bowl.
• Pour through a sifter, or small sieve, and sprinkle the mixture evenly over the top of the chicken pieces.
• Pour in the cup of water from the edge of the pan so that the water fills the bottom, and does not touch the top of the flour-coated chicken parts.
• Bake in the oven for about 45 minutes.
• Time will depend on which chicken parts you are using.
• Breasts take less time than thighs.
• I use a meat thermometer (to about 175) to tell when it's done.
• If there are any spots of raw flour on the chicken, just spoon some of the water over it, and return to the oven for a couple of minutes, to crisp up.

COUNTRY ROASTED CHICKEN

Steps:

• Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.

COUNTRY FRENCH CHICKEN BAKE

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
• Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
• Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
• Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.

CREAMY COUNTRY CHICKEN

Steps:

• In lg pot, saute onion, carrot, and celery in butter until tender, remove and set aside.
• In same pot, brown chicken on both sides.
• Remove chicken and keep warm.
• To pot, add wine, simmer until reduced by half.
• Add broth and seasonings.
• Return chicken and sauted veggies to pot.
• Simmer for 5-6 minutes, until juices run clear.
• Remove chicken and place on serving platter.
• Mix flour and milk; add to pot, bring to a boil.
• Cook and stir for 2 minutes.
• In skillet, saute mushrooms in 1 T butter until browned.
• Spoon mushrooms over chicken.
• Spoon sauce over chicken and mushrooms.

FRENCH COUNTRY CHICKEN

Steps:

• Preheat oven to 350.
• Rub each chicken breast with butter, then coat with breadcrumbs.
• Place in greased 8x8 baking dish.
• Cook for 15 minutes.
• Remove from oven, and top each breast with a slice of muenster.
• Pour wine evenly on top of the chicken.
• Return to oven and bake an additional 15 minutes.

COUNTRY CHICKEN

Steps:

• In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Drain. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until vegetables are tender. Drain. , Return chicken to skillet. Add the water, mushrooms, tomato, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear., Remove chicken and keep warm. Discard bay leaf. , In a small bowl, combine flour and broth until smooth. stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and noodles.

COUNTRY BARBECUED CHICKEN

Steps:

• In a small bowl, combine the first seven ingredients. Cover and refrigerate until ready to use. , Brush chicken with butter. Grill, uncovered, over medium heat for 3-4 minutes on each side or until browned. Baste with barbecue sauce. Grill 4-6 minutes longer or until a thermometer reads 170°, basting and turning often.