DOES anyone know a good recipe for CHICKEN????

it can be fried or baked. Give me the best recipe u got!!!DOES anyone know a good recipe for CHICKEN????
Chicken Teryaki: I'm making this tonight. Use chicken breasts if you want.





INGREDIENTS


1 Tbs. water


1/2 cup white sugar


1/2 cup soy sauce


1/4 cup cider vinegar


1 clove garlic, minced


1/2 teaspoon ground ginger


1/4 teaspoon ground black pepper


12 skinless chicken thighs








DIRECTIONS


In a small saucepan over low heat, combine the cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


Preheat oven to 375 degrees F (220 degrees C).


Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.


Cover with foil. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.DOES anyone know a good recipe for CHICKEN????
Baked Parmesan Chicken Breasts





6 boneless skinless chicken breast halves


6 tbs butter, melted


1/2 cup parmesan cheese, grated


1/4 cup breadcrumbs, or cornflake crumbs


1 tsp dried oregano


1 tsp dried parsley


1/4 tsp paprika


1/4 tsp salt


1/4 tsp pepper











Heat oven to 400 degrees.


Spray 15x10x1'; baking pan with cooking spray.


Combine all ingredients, except butter and chicken.


Dip chicken in butter, then roll in the dry mixture to coat well.


Place on baking pan and bake 20 to 25 minutes.
chicken fried chicken





INGREDIENTS


30 saltine crackers


2 tablespoons all-purpose flour


2 tablespoons dry potato flakes


1 teaspoon seasoned salt


1/2 teaspoon ground black pepper


1 egg


1/4 cup vegetable oil


6 skinless, boneless chicken breast halves








DIRECTIONS


Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.


Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.


One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.


Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
fried chicken





chicken pieces


1 tblspoon of each: seasoned salt, garlic powder, and black pepper. (if you like it spicy add a 1/2 t. spoon of ground cayenne pepper)


2 cups flour


cooking oil (canola or vegetable oil)





season the chicken pieces with the seasonings


roll the chicken in the flour or put the flour in a bag and drop the chicken in and shake it all up until the chicken is fully coated


put the chicken on a cookie sheet and place it in the fridge for an hour.


remove the chicken from the fridge and fill a pot half full of cooking oil.


get the grease nice and hot on medium high heat.


carefully drop the chicken in the hot grease and let the chicken cook until it is a deep brown color and floats to the top of the pot. you may want to turn the chicken over to brown evenly. (the chicken is done when the juices runs clear)


drain the chicken on paper towels and let the chicken cool for 10 minutes before eating.
Howdy! This recipe is sauteed but delicious!





You will need:





chicken breast


chicken broth


boiled tomatoes


leeks


parsley


mushrooms


garlic


scallions


heavy cream


butter


white wine


flour for dredging





ok! Trim your breasts and season with salt and pepper then coat with flour. Add butter to pan and heat, seal chicken breasts and then remove from heat. Add garlic leeks mushrooms and sautee for a bit. Add white wine and flambee. Add chicken broth. Bring chicken breast back in to pan to continue cooking. Add heavy cream boiled tomatoes and scallions. Sauce should thicken a bit with the flour on the chicken, add a bit more if necessary. Mix with a little bit of water first and the add it. If you add the flour directly it will be lumpy. Top with parsley. I like this with baby red garlic mashed potatoes and a nice crusty bread! Hope you like it!
Apple chicken





2 chicken breasts


salt


oil


2 tsp. minced garlic


1 C chopped apple


3/4 C apple juice





Salt each side of the chicken and brown on a skillet for about 4 minutes on each side. Remove and keep warm. Sautee the garlic and apples in the oil. Add the apple juice and let simmer for a few minutes. Place the chicken in a baking pan and pour in the apple mix. Bake for 30-40 minutes at 375 turning chicken over halfway through cooking time.
Skin your chicken portions and slash flesh al over with a sharp knife.





Mix 5 fluid ounces (roughly, give or take) of tomato ketchup with 2 tablespoons of honey, juice of a lemon and a tablespoon of BBQ spice mix. You can add chili sauce if you like it spicy hot. Marinate chicken pieces in sauce, pref overnight. shake off excess sauce and bake off as usual, serve with jacket potatoes, and a crispy salad
dredge chicken peices in buttermilk,set in fridge for half hour mix flour paperika salt,and pepper in 1 gallon ziplock bag put chicken peices in a few at a time and shake bag to coat peices drop in to hot oil and fry
*Garlic-Lemon Double Stuffed Chicken





oil, for greasing pan


8 boneless, skinless chicken breast halves


1 (8 ounce) package cream cheese, cut into 1/2 inch slices


1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices


1 cup milk


1 1/2 cups Italian seasoned bread crumbs


1/2 cup grated Romano cheese


1 tablespoon minced garlic


3/4 cup butter, melted


2 tablespoons lemon juice


1/2 teaspoon garlic salt, or to taste


1/2 teaspoon paprika (optional)





Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.


Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.


Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.


Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.


Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.





*Asian Chicken with Kumquat Sauce


Traditional roasted chicken meets nontraditional flavors of soy sauce, sherry and a citrus sauce. Tantalizing!





-Chicken


1 whole chicken (3 to 3 1/2 lb)


3 tablespoons dry sherry or orange juice


2 tablespoons soy sauce


1/2 teaspoon garlic powder


-Kumquat Sauce


1/3 cup thinly sliced preserved kumquats


1/2 cup orange juice


3 tablespoons orange marmalade


1 tablespoon lemon juice


1/4 teaspoon ground ginger


1 tablespoon cold water


2 teaspoons cornstarch


2 tablespoons slivered almonds, toasted


1 tablespoon orange-flavored liqueur, if desired





1. Heat oven to 375掳F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.


2. Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180掳F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture


3. Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur. Serve chicken with sauce.


-To Grill: If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Prepare chicken as directed above, and use barbecue meat thermometer. Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 45 minutes. Mix sherry, soy sauce and garlic powder; brush on chicken. Cover and grill about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180掳F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture.





*Try these links


http://www.recipegoldmine.com/meatchickb鈥?/a>





http://southernfood.about.com/od/friedch鈥?/a>





http://southernfood.about.com/od/bakedch鈥?/a>





http://www.bettycrocker.com/search/searc鈥?/a>





http://southernfood.about.com/library/re鈥?/a>





http://www.cooks.com/rec/search/0,1-0,ov鈥?/a>





http://allrecipes.com/Recipes/Meat-and-P鈥?/a>





http://www.texascooking.com/recipes/Cris鈥?/a>





http://www.recipezaar.com/111514





http://chicken.betterrecipes.com/bakedch鈥?/a>





http://www.recipezaar.com/recipes.php?q=鈥?/a>





http://www.cooksrecipes.com/category/chi鈥?/a>





ENJOY :-)