Cajun Chicken Blt Millies Food

CAJUN CHICKEN MELT RECIPE

Steps:

• Spread 1 bread slice with mayo. Fill bread slices with all remaining ingredients except oil.
• Brush outside of sandwich with oil.
• Cook in skillet on medium heat 3 min. on each side or until Singles is melted and sandwich is golden brown on both sides.

FRIED CHICKEN BLT MELT

Steps:

• For the honey mustard sauce: Mix together the mustard, honey and mayonnaise in a small bowl and refrigerate until ready to use.
• For the fried chicken BLT melt: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Remove the poached chicken from the refrigerator and let come to room temperature.
• Lay the bacon slices on the prepared baking sheet and bake until crisp, about 20 minutes. Drain on a paper-towel-lined plate.
• Add 1 1/2 inches of oil to a high-sided cast-iron skillet (making sure you are below halfway) and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. While waiting for the oil to heat, toast the buns in the still-warm oven.
• Whisk together the flour, salt, garlic powder, paprika and black pepper in a baking dish. In a separate baking dish, whisk together the buttermilk and hot sauce. Slice each chicken breast in half horizontally. Dredge the chicken through the buttermilk, letting any excess drip off, then through the flour. Carefully place in the hot oil and fry until golden and crisp, 1 to 2 minutes on each side. Remove to a paper-towel-lined plate to drain. Cover the chicken pieces immediately with the cheese slices so they can begin to melt.
• Spread the cut sides of the buns with the honey mustard sauce. Add 2 pieces of fried chicken to each bottom bun, and top with 2 pieces of bacon, a piece of lettuce, a slice of tomato and more sauce if desired. Sandwich the buns together and enjoy.

CAJUN CHICKEN

Steps:

• Fry bacon in skillet remove bacon set aside to cool.
• Chop up green pepper onions celery and garlic place in skillet with bacon grease. Sauté till tender. Crumble up bacon and add to vegetables. Remove from grease and put in crock pot.
• Sprinkle 1 tablespoon of Cajun seasoning on chicken thighs. Brown in grease from bacon and then put chicken in crock pot with vegetables. Pour juices from bacon and vegetables over chicken.
• Pour tomatoes over chicken and add the other tablespoon of Cajun seasoning. Cover and cook on low in crock pot 6 to 8 hours.
• Serve over noodles or rice.

MILLIE'S MAGNIFICENT FRIED CHICKEN

Steps:

• To cut down some frying time, you can partially cook chicken. Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil.
• In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper.
• In a shallow bowl, beat the eggs.
• Dip the chicken pieces in egg and roll or shake in flour mixture. Dip back into eggs and then back into flour mixture for double coating.
• In a large skillet, heat oil for frying.
• Fry coated chicken on each side for about 5 minutes.
• Cover skillet and cook on lower heat for about 10 minutes.
• Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy.
• **Chicken is done when no longer pink inside and juices run clear.**.
• Drain fried chicken on paper towels and keep warm in oven until ready to serve.
• In fryer, I heat to 350-400 degrees F.
• Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked. *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy*
• Eat with favorite dipping sauce or just crispy! ENJOY!

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

CAJUN CHICKEN WITH GINGER & LIME MAYONNAISE

Steps:

• Slice chicken breasts in half.
• Place between plastic wrap and flatten slightly, making sure they are all of equal thickness.
• Mix the mayonnaise, ginger, lime juice, tabasco and salt & pepper together and rub half of it over the chicken breasts.
• Dust lightly with the Cajun spice mix.
• Place on a heated barbecue grill and sear for at 4-5 minutes.
• Turn and sear the other side for at least 5 minutes.
• Chicken should be well heated through and cooked in middle when cut.
• Serve with a dollop of the ginger & lime mayonnaise on the side.

MILLIE'S CHICKEN ROLL UPS

Steps:

• Melt cream cheese slightly in a microwave. Mix with shredded chicken.
• Separate rolls. Start at widest part of rolls and spread with chicken mixture. Roll up and seal at point.
• Dip each roll into melted butter and then roll in stuffing to coat. Place roll ups in a greased 7 x 11 (best) or 9 x 13 inch pan.
• Mix mushroom soup, sour cream and water. Pour mixture over roll ups. Bake in a 375 degree oven until light brown for approximately 20 to 25 minutes.
• Enjoy!

CAJUN CHICKEN LINGUINE

Steps:

• In a large resealable plastic bag, toss Cajun seasoning and chicken to coat. , In a large skillet, saute chicken in butter over medium heat until no longer pink, about 5-7 minutes. Add vegetables; cook and stir until tender, 2-3 minutes. Reduce heat. Stir in cream and seasonings. Add linguine and toss to coat; heat through. If desired, sprinkle with cheese.

CAJUN CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Pat drumsticks with paper towels until dry.
• Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
• Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).