Ritas Kickin Onion Chicken Food

RITA'S KICKIN' ONION CHICKEN

Steps:

• Place chicken in shallow baking dish.
• Combine olive oil and Onion Onion.
• Brush on chicken breasts.
• Bake uncovered at 375 for 40-45 minutes.

KICKIN' BARBECUED CHICKEN

Steps:

• Combine ingredients and marinate the chicken overnight in the fridge.
• Grill above hot coals cooking until tender and juices run clear, occasionally turning and brushing with unused marinade.
• Allow 45-75 minutes total cooking time, depending on the size of chicken and distance from the coals.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

KICKIN' ONION CHICKEN TENDERS

Steps:

• Preheat oven to 450 degrees, coat 2 baking sheets with nonstick cooking spray.
• Place the hot sauce and french fried onions in their own shallow dishes, dip the chicken strips into the hot sauce, then into the french fried onions, coating evenly with each.
• Place the coated strips on the baking sheets and spray the tops with cooking spray, bake for 10-12 minutes, or until no pink remains in the chicken, serve immediately.

ASS KICKIN' CHICKEN

Steps:

• *Pepato is a mixture of grated parmesan and pepper.
• You can buy Alessi Pepato or prepare your own by grinding 2 tbs red pepper flakes in a coffee or spice grinder and mixing with 1/3 cup grated parmesan cheese.
• Substitute black peppercorns if you do not have red pepper flakes.
• Divide the flour evenly onto two plates.
• To one, add the paprika, to the other add the Pepato (parmesan/pepper mixture.) In a shallow bowl, beat the egg with the hot sauce.
• In a large saute pan, heat the oil over medium heat- do not let it smoke.
• Dip the chicken breasts first in the flour/paprika mix, shake off excess flour, dip in the egg wash, coating both sides thoroughly, then dip in the flour/Pepato mix to cover well.
• When oil is hot, add the chicken breasts.
• Do not overcrowd.
• Cook until the coating is golden brown, about three minutes each side.
• Remove and place on paper towels to drain.
• Serve on a bed of spring greens or romaine lettuce.

OVEN-FINISHED KICKIN' CHICKEN

Steps:

• Pour white wine into a large container with a lid and immerse chicken into wine. Squeeze a freshly cut lemon into the chicken and wine (and add about 2-4oz Dole Orange Pineapple juice if you would choose), Place airtight lid over the container and place it in the fridge).
• Mix together the spices with the following proportions: 35% salt, 10% pepper, 5% Cayenne pepper, 20% Garlic Salt, 15% Crushed Red Pepper, 13% Tony's, and 2% Paprika. Blend evenly together.
• PRODUCE: If you buy them pre-chopped, you will be able to skip most of the prep work.
• Sauté all of your peppers and onions in olive oil until crisp and aromatic.
• As soon as you finish sautéing the produce, remove container with chicken from the fridge and the lid. Add a generous amount of butter on top of the chicken and then empty your freshly sautéed produce into the container, secure the lid, and place back into the refrigerator for about 30 minutes.
• After about 30 minutes in the fridge, Preheat oven to 350, remove container from the fridge. Pull out individual chicken breasts, removing all chopped peppers or onions that are stuck to it, season with the mixed spices and place on a hot pan with olive oil.
• Cook until a nice sear has been achieved on both sides and remove from heat.
• Pour the ingredients in the container (Wine, peppers and onions, etc) into the frying pan and place the frying pan on the middle rack of the oven for 15-20 minutes. (If you are only cooking one 2 breast halves, pour the entire container into the pan, otherwise, pour until the chicken is half immersed).
• After 15-20 minutes in the oven, remove pan and allow chicken to rest for about 5 minutes.
• Pour a portion of the white wine mixture from the pan over the chicken when you plate it for a little extra flavor as well as some of the peppers and onions. Chicken SHOULD be cooked perfectly every time, but ALWAYS check before eating.

RITA'S LEMON CHICKEN

Steps:

• Cut chicken in 1 1/2 inch pieces.
• Combine cornstarch, salt and pepper.
• Mix in egg yolks and water.
• Dip chicken in mixture and fry until golden brown, drain on paper towels.
• Sauce: Combine all ingredients, cook until sauce boils and thickens.
• Add green onions and chicken.
• Serve with rice and a stir-fried vegetable.

RITA'S WHITE CHICKEN CHILI

Steps:

• Cook chicken in pan of water till done. Shred.
• Combine all ingredients
• Cook in a big pot either stove top on low for 15-20 minutes or in a slow cooker. The longer it cooks together, the better.