Whether cooking for a single person or a crowd, chicken is an all time favorite dish just about everywhere in the world. Whether deep-fried, pan-fried, stewed, grilled, roasted, or made into salads, chicken is versatile, easy to make, and delicious. When had without its skin, chicken is also low in calories and fat.
Baked Chicken Italian Style
- 4 chicken breasts (skinless; cut into halves)
- 3 eggs
- 1 cup, Parmesan cheese (grated)
- 1 cup, breadcrumbs
- ¼ cup, Italian salad dressing
- ¼ cup, butter
Wash the pieces of chicken and use paper towels to pat them dry. Beat the eggs and dip the chicken into them. Combine the bread crumbs and cheese, and coat the chicken with this mix. Then, place the chicken on a greased baking sheet, drizzle the salad dressing over them, put some butter on each chicken piece, and bake for about 45 minutes at 350-400 ºF. Serve hot.
- 8 chicken wings
- 1 egg
- 1 cup, breadcrumbs
- 1 tablespoon, corn flour
- 1 tablespoon, white pepper
- 1/2 teaspoon, salt
- Oil for deep-frying
Beat the egg in a bowl. Then, add the breadcrumbs, corn flour, salt, and pepper and beat them all together into a batter. Now, put the chicken wings into the batter and coat them with it. Heat some oil in a pan and deep-fry the pieces of chicken one at a time, until they become golden brown in color.
Chicken Spicy Tikka
- 1.5 lb chicken breasts (boneless, cut into 2-inch pieces)
- 1 cup, yogurt
- 4 garlic cloves
- 1-inch piece of ginger
- 1 teaspoon, of mixed spices (powdered cinnamon, cloves, and cardamom)
- 2 teaspoons, red chili powder
- Salt to taste
- Melted butter
Make a paste of the garlic and ginger. Add the mixed spices, red chili powder, salt, and yogurt to this paste and mix well. Then, put the pieces of chicken into this yogurt mix and marinate for 3-5 hours, or overnight. Then, skewer the pieces of chicken and cook on a charcoal grill, turning them over occasionally and basting them with butter frequently. Serve with lemon wedges.
Chicken Mayonnaise Salad
- 4 chicken breasts (boneless; skinless, cut into halves)
- 1/2 cup, mayonnaise
- 4 eggs (boiled, peeled, and sliced)
- 3 green onions (chopped)
- 1 apple (diced)
- 3 celery stalks (sliced thinly)
- 1/2 cup, sweet pickle relish
- 1 can, pineapple chunks (reserving the juice)
- 1 cup, pecans (chopped)
- 1/4 cup, fresh cilantro (chopped)
- Fajita seasoning
Put water in a large pot and bring it to a boil. Then, add the chicken into it and cook for about 20 minutes or until done. Drain off the water, and after allowing the chicken to cool, chop it into small pieces. Next, place the chicken, apple, eggs, relish, onions, pineapple chunks, fajita seasoning, pecans, cilantro, celery, and mayonnaise, and toss together lightly.