FRIED CHICKEN SALAD
You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
- Set aside 1 tablespoon each of the celery, scallions and pickle.
- Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
- Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.
FRIED CHICKEN CHICKEN SALAD
This chicken salad is made from leftover skinless fried chicken. Everyone in my family loves it so I make sure I make extra chicken so I can make this for the next days sandwiches. Can also use to stuff big red tomatoes. YUMMY!!! :)
Provided by Judy81350
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
- We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!
Nutrition Facts : Calories 159.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 285.6, Carbohydrate 11, Fiber 0.3, Sugar 3.2, Protein 0.5
CRUNCHY FRENCH ONION CHICKEN
Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!
Provided by Janine S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
- Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
- Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 622.8 calories, Carbohydrate 32.1 g, Cholesterol 112.4 mg, Fat 40 g, Protein 27.8 g, SaturatedFat 11.4 g, Sodium 731.3 mg, Sugar 0.1 g
FRENCH FRIED ONION CHICKEN
i came up with this recipe trying to make a flavorful breaded chicken. its fast, easy and sooooo delicious!!
Provided by Bri22
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- spray the bottom of a 9 by 13 inch pan.
- whisk together milk and eggs in a bowl big enough to dip chicken into.
- dip chicken in eggs, set side by side in baking pan.
- in a small bowl crush the onions.
- mix in the bread crumbs and parmesan cheese pour over chicken.
- Drizzle melted butter or margarine over chicken.
- bake at 350 degrees until chicken is done about 45 minutes.
- ****Note**** If CHICKEN IS TOO THICK, I POUND IT AND SOMETIMES CUT IT IN HALF.
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
EASY ONION CRUSTED CHICKEN BREASTS
This is a tasty recipe that we really enjoy. I got this recipe from a small deli that served the most delicious hot lunches. The deli changed ownership and shortly there after closed - luckily I had asked for their recipe and have been making it ever since.
Provided by Ms Delicious Dish
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine butter (melted), Worcestershire sauce, mustard and pepper. Mix all ingredients together until combined.
- Lightly crush the entire can of French Fried Onions and put into a shallow pan.
- Coat all the Chicken Breasts with butter mixture.
- Place chicken breasts one at a time in crushed Onions and press down to coat/stick the onions to the chicken, turn over and press again, pat onions against all sides of the Chicken breasts.
- Place chicken in a lightly greased 13-by-9-inch baking dish - if any crushed Onions remain, mound them equally on top of the chicken breasts.
- Bake for 30 to 35 minutes or until chicken is cooked through.
TASTY ONION CHICKEN
The secret to this French onion chicken is the yummy, crunchy coating that keeps the meat juicy and tender. Round out your meal with green beans and buttermilk biscuits. -Jennifer Hoeft, Thorndale, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 460 calories, Fat 36g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
ONION FRIED CHICKEN
Could fail-proof, finger-lickin' good chicken be any easier than this? Gwen Hannibal from Odell, Illinois shares a 3-ingredient recipe that's simply delicious and so full of flavor, you'll be tempted to double it even without "company" coming! TIP: Use leftover french-fried onions to dress up green beans or add to sour cream for topping baked potatoes later.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Coat chicken with honey mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375° for 20-25 minutes or until chicken juices run clear.
Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 321mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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