Poultry - FishView Our Alphabetical Recipe Index for Poultry - Fish
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The Colonel would be proud…..and then perhaps….lawsuits?
Extra crispy chicken at home is possible especially if you have a deep fryer. Is this exactly KFC? It's pretty darned close. All it's missing is the red and white cardboard bucket and sides. Offer mashed potatoes, corn, coleslaw, biscuits and macaroni salad and you have a weekend supper that beats the band and winter doldrums. But this is best in a deep fryer. Deep fryers makes for incredibly crisp, crunchy, coated chicken that is perfectly browned – not burnt – due to the controlled heat. Do be careful with the lid and humidity. IF….you do not want to deep fry, use the alternate oven method (or use a Wok to deep fry)
Matzoh meal (or soda cracker crumbs) makes a terrific coating mix for anything you may be frying - turkey or chicken cutlets, schnitzel etc. Look for matzoh meal in the kosher section of larger supermarkets or use unsalted soda crackers. This is about THE BEST quick chicken dish you will ever make.Golden, crisp, light strips or nuggets are the result (and not greasy!)
Sure to please the most finicky eater - it's what to serve when you are having a brunch of lunch with friends. It is easy, fast, and serves up a relatively light bite that is still satisfying. Add in a tablespoon of peanut butter if you like, or more hot sauce and ginger. This is such a good dish - it lasts for a few days in the fridge and is fresh and salad-y and yet packed with protein. You can forget the chicken and use roasted tofu to make this a vegetarian version. Serve with chopsticks and almond cookies (recipes in Archives) or storebought fortune cookies.(Cellophane noodles are also known as Chinese vermicelli or bean thread noodles - they come in a 'block' package of compressed noodles which needs about 5-6 minutes in boiling water to soften - you can even use leftover linguine noodles if you like)
No deep frying. 24 lead time.
This is a classic that should be at least weekly fare - it's a rib-sticking, chicken casserole that is draped in garlic, plum tomatoes and a shot of red wine. It's truly Italian soul food. Add a baguette and a pasta side dish and you have a feast for family and friends. It reheats like a dream. This recipe is also found in When Bakers Cook, my cookbook (print or ebook) on Amazon.
A nice citrus flavor makes chicken sing.
Broil or grilled, this makes an outstanding, light entree of fish. The maple brings out the subtle salmon taste and helps it caramelize on the edges just so. Serve with asparagus and wild rice. Maple, soya and sesame collide in a West meets East in a Northern Exposure minute.
This is good enough to make at least twice a week.
(Part of a series on "commercial foods")
A nice chicken dish is a nice chicken dish.
Matzoh meal makes a terrific coating mix.
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