This dish is pure comfort food! It’s so easy to make and comes together quickly. It’s nearly impossible to mess this recipe up. Serve Chicken Parmigiana by itself or over cooked pasta.
Labor Day Weekend is here which means it’s the official “end of summer.” Friends will be firing up their grills this weekend grilling the usual steaks and burgers. Here is a great grilled chicken recipe for your long weekend holiday. Remember that if you don’t have a grill you can cook these chicken breasts in a grill pan.
I’m not a beer drinker, but I swear most anything brined in beer tastes delicious. Remember, as always, if you don’t have a grill then go get yourself a grill pan.
This is a straightforward chicken recipe that is a staple in Southern kitchens. Essentially shallow-fried chicken slow cooked in a brown onion gravy. I like to serve over buttery mashed potatoes.
Try this healthier version of the iconic Sloppy Joe. They are great for week night dinners or weekend lunches. No one will know that you’ve used turkey instead of beef.
I certainly have been in a burrito kind of mood as of late. Burritos are so versatile and easy to make. Perfect for a quickie lunch or dinner.
A whole roasted chicken is easy to make and presents well. All you need are a few fresh herbs and a nice free-range chicken and you’re all set for a good family dinner.
I love fried chicken and make it quite often. I’ve been known to make fried chicken for road trips even. Make my Picnic Fried Chicken ahead of time for a summer picnic or eat it at home. Serve it hot, cold or room temperature.
Nebraska Mom’s Fried Chicken
This is how my Nebraska mother cooked chicken except without the sriracha sauce. Bring the kids in on the fun by enlisting them to shake the chicken bag, I used chicken thighs, breasts, and legs, but you can use whatever chicken parts you want.
INGREDIENTS
8 to 10 Pieces of Chicken
4 Large Beaten Eggs
5 Tablespoons Sriracha Sauce
1 Tablespoon Worcestershire Sauce
3 Cups Unbleached Flour
5 Tablespoons Cornstarch
4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon Freshly Ground Pepper
2 Tablespoons Garlic Powder
Cooking Oil (I Used Grapeseed Oil)
Paper Bag
Preheat oven to 350 degrees. In a large-size bowl beat eggs, sriracha sauce, and Worcestershire sauce. Set aside. In a large-size bowl combine flour, cornstarch, kosher salt, paprika, pepper, and garlic powder. Pour flour mixture into paper bag. Place chicken pieces into egg mixture. You may need to do this in shifts to make sure not to crowd the bowl. Let pieces sit in egg mixture for 5 minutes. Rotate to make sure pieces are well coated. Line a large-size baking sheet with parchment paper. Place chicken pieces into paper bag filled with flour mixture. Shake well to get a thorough coat. Place coated pieces onto baking sheet and let sit for 15 minutes as you will want the coating to set. Pour 2 inches of cooking oil into cast iron or heavy skillet and turn heat to medium-high. Let oil heat up for 5 to 10 minutes. Fry a few pieces at a time turning to make sure both sides are fried. Make sure not to crowd pan. When each piece is golden brown remove and place onto paper towels to drain. Place new piece of parchment paper on baking sheet and move drained pieces to baking sheet. When finished frying all pieces place in oven and cook for 10 to 15 minutes until completely cooked through. Remove from oven, transfer to serving platter, and serve immediately. Serves 4 to 6.
© Victoria Hart Glavin
Cashew Fried Chicken Breasts
I had some leftover cashews and thought they would make a nice fried chicken crust. These chicken breasts turned out absolutely delicious.
INGREDIENTS
1/2 Cup Unbleached Flour
1 Cup Finely Chopped Cashews
1/2 Cup Panko Breadcrumbs
2 Beaten Eggs
2 Tablespoons Milk
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Large Chicken Breasts
Olive Oil For Frying
In a plastic bag combine flour, kosher salt and pepper. Add chicken breasts, shaking to coat. In a medium-size bowl combine beaten eggs and milk. In a separate medium-size bowl combine breadcrumbs and chopped cashews. Remove chicken breast and coat in egg mixture and then in cashew mixture. In a large-size heavy skillet heat 1/4 to 1/2 inch olive oil over a medium-high heat until hot enough to sizzle a drop of water. Reduce heat. Add coated chicken to skillet making sure not to crowd skillet. Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Reduce heat and cover tightly with a lid. Cook for 15 minutes. Uncover and cook for 10 minutes more or until chicken is no longer pink (170 degrees). Remove from skillet and drain on paper towels. Transfer chicken to serving platter and serve warm. Serves 2
© Victoria Hart Glavin
