25 EASY FRIDAY NIGHT DINNER COLLECTION
These Friday night dinner ideas are the best way to start the weekend! From pizza to pulled pork to pot pie, kick back, relax, and enjoy one of these simple meals!
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Friday meal in 30 minutes or less!
Nutrition Facts :
FRIDAY NIGHT CHICKEN
This aromatic sweet and savory chicken will have the whole family running to the Shabbat table, and keep them riveted, week after week. The preparation is a breeze. This is one of our most popular chicken recipes of all time! Try it and see for yourself. READ MORE
Provided by Recipe By Estee Kafra
Categories Mains
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Pour the oil into the bottom of a baking dish. Slice the yams and place on top. Add the prunes. Pour orange juice into the pan.
- Place chicken on top. Rub with white wine sauce.
- Cover with a piece of parchment paper that fits within the pan, and then cover very well with foil.
- Bake for two and a half hours, uncovering for the last 15 minutes.
FRIDAY NIGHT FRIED CHICKEN
Provided by Food Wonderful Food
Number Of Ingredients 20
Steps:
- Mix milk and lemon juice and keep it aside for 30 minutes( I left mine overnight). You will get something that looks like curd. Add water, salt. paprika, garlic powder. Whisk well and keep it aside
- Make small slits(optionmal) to the chicken and add them to the buttermilk mixture.
- I left mine to refrigerate overnight. Leave yours aside atleast for a couple of hours.
- In a sepearte plate take all the ingredients in the dry flour mixture section amd mix well. Keep it aside
- Take one chicken thigh at a time and coat it with the dry flour mixture. This is NOT a light coating. I mean add flour and ensure the chicken does not feel wet. This will take couple of minutes per piece. This coating perhaps is the most important stage in the whole process so coat really well.
- Repeat for rest of the chicken thighs. these are now ready to be deep fried
- Deep fry them 3 minutes each side on medium heat till you see a brown coloured covering
- Take it out of the frying pan and drain the excess oil
- This is now ready to be served. I have served here with buttered corn on the cob and some carrot, onion and butter bean slaw( Ingredients listed above - just mix everything in a bowl for a lovely and delicious slaw)
FRIDAY NIGHT FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 6h55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the chicken: In a medium saucepot bring 4 cups water, 1/4 cup of the salt and the sugar to a boil. Then remove from the heat and stir until the salt and sugar fully dissolve. Cool the brining liquid to room temperature, then chill in the refrigerator.
- Add the buttermilk, thyme sprigs and zest to the chilled brining liquid.
- Place the chicken in the brine for 4 hours.
- Remove the chicken from the brine, then place on a paper towel to remove excess liquid. Combine the garlic powder, paprika, the remaining 1 tablespoon salt and the cayenne. Sprinkle each piece of chicken liberally with the seasoning mix.
- Soak the chicken in a bowl of buttermilk for 1 hour.
- Fill another bowl with flour, then dredge the chicken in the flour. Rest the chicken for 25 minutes.
- In a large skillet, heat 1 inch of oil over medium heat until a deep-frying thermometer inserted into the oil reads 350 degrees F. Place the chicken in the oil and cook until cooked through, an internal thermometer will read 165 degrees F. Transfer the chicken to paper towels to absorb excess oil, and then lightly season with salt.
- For the sauce: Add the tomatoes, onions, butter and olive oil to a medium saucepan, and slowly cook until the vegetables are cooked through. Deglaze the saucepan with the wine and cook until the wine almost completely evaporates. Add the stock and bring to a simmer, cook 10 minutes and then strain. Transfer the mixture to a blender and blend until pureed. Add Tabasco and salt to taste.
CHICKEN GRAND-MERE
Make and share this Chicken Grand-Mere recipe from Food.com.
Provided by JackieOhNo
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry; sprinkle with salt and pepper.
- Heat 1 T. butter and the oil in Dutch oven or deep 12-inch skillet over medium-high heat. Add several pieces chicken and brown on all sides, about 10 minutes. Transfer chicken to platter and repeat with remaining pieces.
- Reduce heat to medium; add onion, garlic, and thyme. Saute until onion is softened, about 5 minutes. Pour off all but 1 T. fat. Carefully pour Cognac into pan and scrape bottom of pan to loosen browned bits. Return chicken to pan, placing breasts on top. Pour in wine and broth and heat to boiling. Reduce heat to low and simmer covered until chicken is tender, 30-40 minutes.
- Transfer chicken to warmed serving platter; cover with foil and keep warm. Cook sauce over medium-high heat until reduced by almost half, 12-15 minutes.
- Meanwhile, fry bacon in separate large skillet over medium heat, until golden, about 8 minutes.
- While bacon is cooking, cut potatoes into 3/4-inch dice and add to bacon in skillet. Fry, stirring frequently, until golden, 5-7 minutes. Using slotted spoon, remove bacon and potatoes to bowl.
- Add mushrooms to skillet. Cook, stirring occasionally, until golden, 3-4 minutes. Add mushrooms to potatoes.
- Spoon off fat from sauce. Add mushrooms, potatoes, and bacon and stir to coat. Reduce heat to low and simmer until hot, 1-2 minutes. Remove from heat and stir in half the parsley and the remaining 2 T. butter. Taste and adjust seasonings. Pour sauce over chicken. Sprinkle with remaining parsley and serve hot.
FRIDAY NIGHT BISTRO CHICKEN
I am usually pretty tired when Friday rolls around and don't want to spend much time in the kitchen. This chicken dish is very easy, tasty and doesn't take long to put together.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 48m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
- Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
- Transfer chicken to a plate; set aside.
- Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
- Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
- Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
- Return chicken breasts to the skillet; sprinkle breasts with cheese.
- Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.
Nutrition Facts : Calories 303.7, Fat 13.4, SaturatedFat 6.5, Cholesterol 95.2, Sodium 1103.8, Carbohydrate 11.2, Fiber 1.5, Sugar 4.2, Protein 34.6
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