Delicious Chicken Recipes

Fried chicken is a specialty that appears frequently in Southern menus. A certain brand of shortening, a particular spice, a method of cooking - each homemaker has his or her own secret.

Enjoy these easy to make chicken recipes. Casserole, dumplings, pot pie, southern fried, oven roasted, baked, stuffed with rice, corn bread dressing, barbecued, Cacciatore, etc.

Southern Fried Chicken

This southern fried chicken is just what the family wants!

• 1 fryer chicken cut into pieces
• 1/2 cup all-purpose flour
• 1 cup buttermilk
• 1 tsp. each, salt and pepper
• vegetable oil

Place chicken into bowl. Cover with buttermilk; Let marinate for about an hour. In another bowl, mix flour, salt, and pepper. Remove chicken from buttermilk.

Cover each piece with flour. Pour 1" oil in skillet. Cook until one side is browned, then turn and brown other side, about 20 minutes total. Place chicken on paper towels to drain oil. TIP: To keep hot oil from splattering, sprinkle a little salt or flour in pan before frying!

Great served with potato salad, baked beans, and lemon pie for dessert.

Chicken and Dumplins

• A 5-6 lb. chicken or hen
• 1 quart of water
• 1 cup of milk
• 1 teaspoon of salt
• 1 egg
• 1 egg yolk
• 1 tablespoon of shortening
• 3 cups of flour
• salt (season to suit taste)

Put water into a large pot and bring to a boil. Cut the hen/chicken into pieces. Place the pieces into the pot of boiling water.Reduce heat and simmer for about 2 ½ hours or until chicken is tender. While the hen/chicken is cooking, make the dumplings.

Dumplings:

Combine the milk, salt, eggs, shortening, and flour in a bowl. Stir ingredients until a ball forms (add more flour if needed)

Use a rolling pin to roll out the dough into a very thin sheet. Cut the dough into 1- inch strips. Then cut the dough into ½ inch squares.

Once the chicken or hen has completely cooked, separate the meat from the bone. Drop the bones back into the pot and put the meat aside. Tip: Leaving the chicken bones in the pot keeps the dumplings from sticking to the bottom and burning. Then add the dumpling squares into the pot a few squares at a time until all the dumpling squares have been added. Cook the dumplings until they are done.

(They should float when they are completely cooked.)

Next put the chicken or hen back into the pot with the dumplings. Let simmer just long enough to heat the chicken/hen. Add salt. Serve this soul food and enjoy.

Oven Fried Chicken

• 1 broiler-fryer-chicken
• 1/2 c. fine bread crumbs
• 2 tsp. salt
• 1 tsp. paprika
• 1/4 tsp. pepper
• 1/4 c. corn oil

Cut fryer into 8 pieces. Combine crumbs, salt, pepper and paprika. Brush each piece of chicken with corn oil; roll in crumb mixture. Place in shallow baking dish, skin side up. Bake at 425 for 25-30 minutes or until chicken is tender.

Chicken Pot Pie

• 1 chicken, cooked in water with celery and onion (reserve broth)
• 1 (8 oz) pkg. frozen peas and carrots, parboiled 3 minutes
• 3 potatoes, peeled, cubed and cooked
• 2 hard-boiled eggs, sliced (optional)
• Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional)

Sauce:

• 1/2 stick margarine
• 1/3 cup flour
• 1 pint chicken broth
• 1 can Cream of Chicken Soup
• 1 cup milk

Melt margarine and stir in flour. Whisk in chicken broth. Cook until thickened. Stir in soup and milk.

Topping:

• 1 cup self-rising flour
• 1 stick margarine, melted
• 1 cup milk

Place chicken, vegetables, eggs, and dumplings in lg. baking dish, making two layers. Pour sauce on top, stir in if necessary. Mix together topping ingredients and spoon or pour on top. Bake at 375 for 30-45 min. until topping is golden brown.

Chicken Pie1 cooked chicken

• 1 can carrots
• 1 can potatoes
• 1 can peas
• 1 can mushrooms
• 1 c. celery
• 1/2 c. onions
• 1 can mushroom soup
• 1 can chicken broth

Using pie crust, line 13x9x2 inch dish. Put cut up chicken, carrots, potatoes, peas and mushrooms. Saute celery and onions and put over the preceding. Spoon mushroom soup over that.

Salt and pepper and pour chicken broth over. Top with crust and bake at 350°. Fresh or frozen vegetables can be used.

Stuffed Chicken Breasts

• 6 chicken breasts
• 1 c. corned beef
• 1 small jar dried beef
• 12 strips bacon
• 1 c. celery soup
• Dash of Tabasco sauce
• 1 pt. sour cream

Cut chicken breasts in halves and debone. Make small ball of corned beef and wrap in dried beef. Place in cavity of breast and wrap with strip of bacon. Secure with toothpick and place in buttered baking dish. Mix soups, Tabasco, sour cream. Pour over chicken breasts, marinate several hours or overnight. Cook at 300° for 3 hours. Cook first hour with top on dish, then remove. Serve with wild rice.

Chicken and Rice

• 1 small onion, chopped
• 2 Tbsp. green pepper, chopped
• 2 Tbsp. oleo
• 1 c. uncooked rice
• 1 (14 oz.) can chicken broth
• 1 c. water
• 1 pkg. dry onion soup mix
• 6 pieces chicken breast, thighs or legs
• 1 can celery or mushroom soup

Saute first 3 ingredients. Put sauteed mixture into 9x13 inch baking pan. Add rice, chicken pieces on rice, skin side up. Top with undiluted soup. Bake 1 hour 45 minutes at 350°, uncovered.

Baked Chicken and Rice

• 1 fryer, cut up
• 1 tsp. salt
• 1 tsp. paprika
• 1/4 tsp. pepper
• 1 c. uncooked rice
• 1/2 c. chopped onion
• 2 Tbsp. butter
• 3 c. chicken broth or boiling water
• 1 tsp. celery salt

Sprinkle chicken with salt, pepper and paprika. Brown rice and onion in butter. Spread rice mixture in a 13 x 9 x 2-inch buttered baking dish. Add broth and celery salt. Place chicken on top of rice broth mixture. Cover dish tightly with foil. Bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer, or until meat is tender.

Chicken Breast

• 6 whole breasts, boned, cut in halves
• 6 slices corned beef, cut in halves
• 12 strips bacon
• 1 can celery soup
• 1 can mushroom soup
• Dash of Tabasco sauce
• 1 pt. sour cream
• Water chestnuts (optional)

Wrap breast in 1/2 slice of corned beef. Wrap with strip of bacon. Skewer with toothpicks and place in baking dish. Next mix soups, Tabasco, sour cream and water chestnuts. Pour over breast.

Marinate overnight and bake at 300° for 3 hours. Leave top off first hour and serve with wild rice mix.

Corn Bread Dressing I

• 1 (4-lb.) hen
• water to cover hen
• 11/2 Tbsp. salt
• 4 c. crumbled cornbread
• 4 biscuits or 4 slices bread
• 3-4 c. hot chicken broth
• 2 Tbsp. butter or margarine
• 2 raw eggs
• 1 c. finely chopped celery
• 2 boiled eggs, chopped
• 1 tsp. sage
• 3 Tbsp. minced onions
• 1/4 tsp. black pepper
• 1/4 c. butter
• 1/4 c. flour
• 1/2 tsp. salt
• 2 cups chicken broth
• 1 gizzard
• 1 liver
• 1 hard boiled egg

Bring hen to a boil and cook slowly until almost tender. Remove from broth and bake 40 minutes at 400 degrees until well browned and tender.

Crumble bread and biscuits into large mixing bowl. Add butter and boiling broth to cover. Let stand 5 minutes.

Add next 6 ingredients in order given. Pour into greased baking dish and bake 1 hour at 400 degrees.

To make giblet gravy, melt butter, add flour and salt. Blend well and add 2 cups of chicken broth. Add gizzard, liver, and hard boiled egg. Cook gravy until thick, stirring constantly. Serve the chicken and dressing with giblet gravy.

Corn Bread Dressing II

• 3 qts. poultry broth
• 1 1/2 to 2 pans cornbread
• 6 slices white bread
• 6 eggs, beaten
• 3/4 cup chopped onion
• 1 cup chopped celery
• 1/2 stick margarine
• 1 tsp. sage (or to taste)
• 1 can cream of mushroom soup
• 2 cups poultry broth
• 2 tbsp. all-purpose flour
• baked hen liver and gizzard, chopped
• 2 hard cooked eggs, chopped

Bake a 3 or 4 lb. hen in 3 quarts water in a roaster. Reserve 2 cups broth for giblet gravy. Make cornbread by favorite recipe.

Mix first 9 ingredients in order listed. Stir until combined. Do not beat. Pour dressing in 14 x 9 1/2 x 21/2 inch pan. Cover and bake at 350 degrees for 1 hour. Remove cover and bake approximately 10 minutes longer or until slightly browned.

To make giblet gravy, combine small amount of cold poultry broth and flour to make paste. Stir this paste into remainder of 2 cups poultry broth. Cook in saucepan over medium heat. Simmer 5 minutes. Stir in chopped liver, gizzard and hard cooked eggs. Serve hot over cornbread dressing.

Barbecued Chicken

• 1 quartered chicken
• salt and pepper
• 1 stick oleo
• 1/4 c. vinegar
• 1 (5 oz.) bottle Worcestershire sauce

Salt and pepper the chicken to taste. Place in baking pan and dot with oleo. Add vinegar and Worcestershire sauce. Cook in oven at 450 degrees for 45 minutes to 1 hour, basting often. Chicken will be very brown and sauce thick.

Quick Chicken Casserole

• 1/4 c. butter
• 1 c. uncooked rice
• 1 (10 1/2-oz.) can onion soup
• 1 (2-lb.) chicken, cut up
• salt and pepper to taste

Place chopped butter in bottom of 2 quart casserole. Pour rice over butter and add soup. Place chicken on top. Sprinkle with salt and pepper. Bake at 325 degrees for 1 hour.

Chicken Spaghetti

• 1 (3 1/2 lb) chicken
• 1 (10-oz.) package thin spaghetti
• 1 c. chopped celery
• 1 c. chopped onion
• 1 c. chopped green onion
• 1/2 c. cooking oil
• salt and pepper to taste
• 1/4 stick margarine
• 3 Tbsp. flour
• 1 8 oz. can mushrooms, stems and pieces (reserve liquid)
• 1 (3 or 4-oz.) pimientos, diced
• 1/2 lb. processed cheese, grated

Cook chicken in salted water until tender. Remove chicken from broth and debone; dice meat. Strain chicken broth and measure; add water to make 3 qts, if needed. Heat to boiling. Add spaghetti to broth and cook 15 minutes.

Cook celery, onion and green peppers in oil until tender, but not brown; add to spaghetti.

Make thick white sauce, using margarine, flour and the liquid drained from mushrooms. Add white sauce to spaghetti; mix in chicken, pimiento, mushrooms and parsley. Fill individual casseroles or large casserole and top with grated cheese.

Heat in oven until hot and bubbly, or freeze and use at a later time.

Crust Chicken wrap-Ups

If your family likes finger food, you might serve these at dinner. Also a hearty appetizer or midnight snack.

• 8 broiler-fryer chicken drumsticks
• 1 teaspoon Ac'cent flavor enhancer
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Mazola corn oil
• 1/2 cup prepared barbecue sauce
• 1 package (8 oz) refrigerated crescent dinner rolls
• 1 egg, beaten
• 2 teaspoons grated parmesan cheese

Sprinkle flavor enhancer, salt and pepper on drumsticks. Heat corn oil in frying pan over medium heat. Add chicken and cook until lightly brown on all sides. Add barbecue sauce; cover and cook. Turn occasionally, 25 minutes or until fork is inserted with ease. Remove pan from heat.

Unroll crescent rolls and separate. Brush each triangle with egg and sprinkle with cheese. Place meaty end of drumstick on triangle. Pull dough around chicken and press edges to seal. Place on ungreased baking sheet. Bake in 375 degree oven for about 15 minutes, or until roll is brown.

Makes 8 appetizer servings.

Honey Chicken

Amazingly simple, this recipe which bakes while you prepare the rest of your dinner, good eating too.

• 1 broiler-fryer chicken, cut in parts
• 1 teaspoon Ac'cent flavor enhancer
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Mazola Corn oil
• 1/2 cup honey
• 2 tablespoons soy sauce

Place chicken, skin side up, in large shallow baking pan in single layer. Sprinkle flavor enhancer, salt and pepper on chicken; let stand 10 minutes.

Stir together corn oil, honey and soy sauce; drizzle on chicken. Bake, uncovered, in 350 degree oven, for about 1 hour or until fork can be inserted with ease; baste frequently. Makes 4 servings

Herbed Chicken

• 6 onion slices (1/4 inch thick)
• 1 (21/2 to 3 lb.) broiler-fryer chicken, cut up
• Kitchen Bouquet
• 3 tsp. chopped parsley
• 1 can creamed condensed mushroom soup
• 2 tsp. mayonnaise
• 1 tsp. salt
• Dash of pepper

Line 7 x 10 x 11/2 inch pan with foil. Place onion slices in pan. Arrange chicken, skin side up in pan. Brush chicken lightly with Kitchen Bouquet. Mix remaining ingredients. Spoon over chicken. Cover tightly with foil. Bake in 450° oven for 40 minutes or until done.

Chicken Las Vegas

• 4 deboned chicken breast
• 1 small package mild cheddar cheese
• 1 stick butter
• 1 package ham
• 1 can mushroom soup

Lightly brown chicken in butter, let cool. Wrap slice of ham around piece of cheese then place in chicken and add tooth picks to hold ham and cheese in chicken. Place chicken in pan, pour butter and mushroom soup over chicken and cook 1 1/4 hours at 350 degrees. Great served with rice.

Chicken Croquettes

• 2 cups cooked chicken, chopped up fine
• 1 tablespoon grated onion
• 1/4 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 egg
• 1 cup fine bread crumbs

TIP:The secret of good chicken croquettes is to mix everything, and then chill it very well so that it will keep its shape when you fry it.

So mix the chopped chicken with the grated onion and salt. And then make a nice thick sauce to hold it all together by heating the butter in a small pot until it melts, and then add the flour and stir it into the butter until it's real smooth.

Then slowly add the milk and keep on stirring so it stays smooth until it starts to thicken and bubble. Then add this thick sauce to the chicken, stir it up and then refrigerate it for a few hour or long enough to get it good and cold all through.

Then shape the mixture into six long ovals, and dip each one into the beaten egg and then into the fine bread crumbs.

Then deep-fry them for about 7 minutes, or until the entire coating is browned, then drain them on paper towels and serve.

Makes 6 servings. Great use for leftover chicken.

Chicken Cacciatore

• 1/4 cup olive oil
• 1 chicken, cut up
• 2 onions, sliced thin
• 1 clove garlic, crushed
• 1 8-oz can tomato sauce
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf

In a Dutch oven or other covered pot, heat the olive oil and brown the chicken parts on all sides. Add the onions and garlic and stir around and cook for a few minutes.

Then add the tomato sauce, oregano, salt, pepper, and bay leaf. Cover it up tightly and turn the heat real low and cook for about 45 minutes, or until the chicken is tender don't forget to take the bay leaf out before you serve.

Makes 4 servings.

Bliss Spring Chicken

• 1 c. instant Potato Buds
• 1 tsp. paprika
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. tarragon, crushed
• 1/8 tsp. garlic powder
• 8 medium chicken breasts
• Milk

In shallow bowl, combine instant Potato Buds, paprika, salt, pepper, tarragon and garlic. Dip chicken breasts in milk, then roll in potato mixture. Arrange in baking dish.

Bake in oven at 375° for 50 to 60 minutes. Cool. Seal in plastic bags. Refrigerate. Serve cold. Makes 8 servings.

Chicken

• 1 pkg. dry onion soup
• 1 can mushroom soup
• 1 cut up chicken

Put dry onion soup in bottom of pan. Place cut up chicken (no salt) on top, then spread mushroom soup on top of chicken. Cook in slow oven about 1 hour, then add 1 can water and let cook a few minutes longer. Gravy is delicious on rice.

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