Golden Chick Chicken Salad Food

GOLDEN CHICKEN

Golden Chicken image

The mildly seasoned coating makes this chicken tender and juicy. I'm sure your family will enjoy the old-fashioned flavor and appearance as much as mine does.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings (4-1/2 cups coating).

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 cups crushed stone-ground wheat crackers (about 50 crackers)
2 tablespoons salt
2 tablespoons paprika
2 tablespoons canola oil
1 tablespoon sugar
1-1/4 teaspoons pepper
1 teaspoon garlic powder
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup club soda or milk

Steps:

In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.

Nutrition Facts : Calories 579 calories, Fat 29g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 1369mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein.

GOLDEN CHICKEN

Golden Chicken image

Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.

Provided by Heydarl

Categories Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 kg chicken
1 piece gingerroot, size of small walnut
1 spring onion
1 cup water
1 cup light soy sauce
3 tablespoons dark soy sauce
1 tablespoon shaoxing wine or 1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 whole star anise
1 bay leaf
2 teaspoons brown sugar

Steps:

Wash chicken well and pat dry with paper towels.
Place ginger and spring onion in the cavity of the chicken.
Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.

Nutrition Facts : Calories 590.5, Fat 35.7, SaturatedFat 10, Cholesterol 171.2, Sodium 5083.9, Carbohydrate 13.6, Fiber 0.9, Sugar 9.2, Protein 51.8

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