Popeye's Fried Chicken

Popeye's Fried Chicken
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3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix -- Powder
1 package Onion Soup Mix -- (1 1/2 ounces)
1 package spaghetti sauce mix -- (1/2 ounce)
3 tablespoons Sugar
3 cups Corn flakes -- crush slightly
2 Eggs -- well beaten
1/4 cup Cold water
4 pounds Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months.

Planet Hollywood's Captain Crunch Chicken

Planet Hollywood's Captain Crunch Chicken

INGREDIENTS:
2cups Captain Crunch Cereal, crush
1 1/2cupsCornflakes, crush
1Egg, 1cupMilk, 1cupAll purpose flour
1teaspoon Onion powder, 1teaspoonGarlic powder
1/2 teaspoon Black pepper,
2 pounds Chicken breast; skin, bone1oz tenders
Vegetable oil for frying
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Preparation Instructions: Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325~. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.

Panda Express Orange Flavored Chicken

Panda Express® Orange Flavored Chicken
As far as Chinese food goes, I think the stuff these guys throw together in sizzling woks is surprisingly tasty for a takeout chain. This dish is something of a twist on the traditional sweet and sour chicken commonly found at Chinese restaurants over the years. This popular menu item has a delicious, citrus-laced, tangy-sweet sauce with a spicy nip the regulars find truly addictive. The chain claims to cook all of its food in woks, including sauces. But this homegrown
version will work fine, whether you go for a wok, or not.

Sauce
1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup plus 1 teaspoon lemon juice
1 teaspoon minced water chestnuts
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1 rounded teaspoon chopped green onion
1/4 teaspoon crushed red pepper flakes
5 teaspoons cornstarch
2 teaspoons arrowroot
3 tablespoons water

Chicken
4 chicken breast fillets
1 cup ice water
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsifted cake flour

2 to 4 cups vegetable oil

1. Combine all of the sauce ingredients - except the cornstarch, arrowroot, and 3 tablespoons of water - in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
2. Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. The chicken should marinate for at least a couple hours. Cover the remaining sauce and leave it to cool until the chicken is ready.
3. When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
4. Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over
high heat. When sauce begins to bubble and thicken, cover and remove it from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking soda and salt.
6. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should still be lumpy.
7. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. Most of the new flour will still floating on top of the mixture. Put the remaining flour (1/2 cup)
into a separate medium bowl.
8. Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off and then slide the chicken into the oil. Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
10. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce. Stir gently until all of the pieces are well coated.
Serves four.

McDonald's Chicken McNuggets

McDonald's® Chicken McNuggets™
SPECIAL TOOLS: Deep fryer

Ingredients:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces.

Cooking your McNuggets™
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.
4. Coat each piece with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all,in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Preheat oven and large cookie sheet to 375°
8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)
9. Drain on paper towels 3-5 minutes.
10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
11. Serve with your favorite McDonald's dipping sauce.

KFC Tender Roast

KFC Tender Roast
The Colonel also had a Roasted chicken that was mighty tasty. The chicken was
marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a hire temperature and be prepared in less time.

Tender Roast

Spice Mix
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG

Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hrs or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the
chicken lightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve

KFC Wings

KFC Wings
The Colonel has decided to make Hot and Spicy Strips that ran for short times the
difference is the second dip it is dipped into hot sauce then breaded again and then
fried just like the original crispy strips. For the barbecue strips make
the strips the original way and then dip into the Honey Barbecue Dipping Sauce.
The Colonel deiced that wings were going to be a good thing
to serve and so he decided to create fried wings that are very tasty. The Honey
Barbecue wings are tasty . After they are made they are dipped into the Honey
Barbecue Dipping Sauce. If you don’t want the honey barbecue wings just serve them
as the regular wings.

6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder

If you are using frozen wings allow them to defrost and marinate. If you are using fresh
wings you are going to want to take the wing and remove the flipper and then break
them into two pieces and then marinate them. Combine the beaten egg with the milk in
a small bowl. In another small bowl, combine the flour, salt, pepper, garlic powder,
paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then
into the milk and egg mixture, and back into the flour. Bread all the wings then
refrigerate them until ready to use. When they are ready to be used fry them 6 at a time
for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For
the barbecue ones dip in the barbecue sauce and serve.

KFC Crispy Strips

KFC Crispy Strips
The Colonel used to sale chicken nuggets that were tasty but
he taught why not prepare fresh chicken strips of all white
meat and that is how the Colonel’s Crispy Strips were
born. You will notice it is the same as the Extra Crispy.

1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight . Preheat the shortening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow to drain for 5 minutes

KFC Hot and Spicy Chicken

Hot and Spicy Chicken
Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold
so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a
bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in
many stores.

1 whole frying chicken, cut up and Marinated
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deepfryer
to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another
medium bowl, combine the remaining coating ingredients When the chicken has
marinated, transfer each piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, dip in egg and milk then coat the chicken with the dry
flour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until
each piece has been coated. Drop the chicken, one piece at a time into the hot
shortening.
Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so that
each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5
minutes before eating.

KFC Extra Crispy

KFC EXTRA CRISPY
After he perfected his original he made a crispy recipe that
was marinated first then fried the conventional way. This o
ne is double dunked into the coating to give it its great taste.

1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deepfryer
to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another
medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
When the chicken has marinated, transfer each piece to paper towels so that excess
liquid can drain off.
Working with one piece at a time, first dip in egg and milk then coat the chicken with
the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie
sheet until each piece has been coated. Drop the chicken, one piece at a time into the
hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is
golden brown. You should be sure to stir the chicken around halfway through the
cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to
drain for about 5 minutes before eating.

KFC Original Recipe

KFC ORIGINAL RECIPE

2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening
reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine
the remaining six dry ingredients. Dip each piece of chicken into the milk until fully
moistened. Roll the moistened chicken in the flour mixture until well coated. In groups
of four or five, drop the covered chicken pieces into the shortening and lock the lid.
When pressure builds up cook for 10 minutes. RELEASE TO MANUFACTURER'S
INSTRUCTIONS

KFC Honey BBQ Wings

KFC® Honey BBQ Wings®
Once a regular menu item, these sweet, saucy wings are now
added to the KFC menu on a "limited-time-only" basis in many
markets. So how are we to get that sticky sauce all over our
faces and hands during those many months when we're cruelly
denied our Honey BBQ Wings? Now it's as easy as whipping up a
clone that re-creates a crispy breading on the chicken wings,
and then slathering those puppies in a tasty knock-off of the
sweet, tangy honey BBQ sauce. "Limited-time-only" signs -
we laugh in your direction!

Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium
heat. Stir until ingredients are well combined and bring to a boil.
Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.
5. When shorteningl is hot, dip each wing first in the flour mixture,
then into the milk and egg mixture, and back into the flour. Arrange
wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
golden brown. If you have a small fryer, you may wish to fry 10 of
the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
MSG is monosodium glutamate, the solid form of a natural amino acid
found in many vegetables. It can be found in stores in the spice
sections and as the brand name Accent flavor enhancer. MSG is an
important component of many KFC items.

Hard Rock Cafe Tupelo Style Chicken

Hard Rock Cafe® Tupelo Style Chicken
The world's most famous theme restaurant pays tribute to the
birthplace of Elvis Presley with this chicken finger appetizer
dish, and two tasty dipping sauces. It's probably best they
chose to name the dish after a city, rather than after the King
himself. "Elvis Style Chicken" sounds like a concoction that
should include bananas, peanut butter and bacon grease.
4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika

Apricot Dipping Sauce
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey

1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the
ingredients in a medium bowl. Cover and refrigerate. Make the
apricot dipping sauce by combing those ingredients in a medium
bowl. Cover and refrigerate this sauce as well, until your chicken
is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed
red pepper flakes, cayenne pepper, cumin, salt, paprika, onion
powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately
1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each
strip with flour. Dip the chicken into the egg/milk mixture and
then back into the flour. Dip each chicken strip back in the egg/milk
mixture and then in the corn flake crumb mixture. Be sure to coat
each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5
minutes or until the chicken is golden brown. Drain and serve
chicken with the dipping sauces on the side.
Serves 6 to 8 as an appetizer

El Torito Chicken and Lime Soup

EL TORITO CHICKEN AND LIME SOUP
Yield: 4 servings

1 qt Chicken stock 1 c Julienne-cut tomatoes
2 Limes; (just the juice) 1/2 c Julienne-cut red onion
1 t Dried Mexican oregano 1 T Minced cilantro
1 t Dried basil 4 oz Jalapeno Jack cheese; cubed
1 t Pureed chipotle chile 2 Corn tortillas;cut in strips
1 Bay leaf 1 Avocado*
Salt & White pepper 4 Lime slices
2 Chicken breast halves* 4 Cilantro sprigs

*Note- Chicken breasts should be cooked and shredded. Avocado, peeled,
pitted and sliced. Combine stock, lime juice, oregano, basil, pureed
chipotle and bay leaf in stockpot. Season to taste with salt and white
pepper. Bring to boil. Simmer 15 minutes.
Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil.
Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into
warm soup bowls. Drop in cheese cubes. Garnish each serving with a few
tortilla strips, avocado slices, lime slice and cilantro sprig. Makes
about 1 quart.

El Pollo Loco (Pollo Asada)

El Pollo Loco (Pollo Asada)
Serving Size : 4
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1 cup White wine vinegar
1 cup Olive oil
1/2 cup White wine
Oregano
Thyme
Salt
10 milliliters Garlic -- mince
1 1/2 teaspoons Hot sauce
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Mix all ingredients and marinate two whole chicken which have been cut in
half. Marinate several hours in refrigerator. Grill chickens slowly until
done.

Church's Fried Chicken

Church's Fried Chicken
Serving Size : 3
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1 tablespoon Sugar
1 1/2 cups Self-rising flour
1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Env Italian Dressing Mix
1 Env Onion soup mix
-----TO USE-----
2 Eggs -- mix with
1/4 cup Cold water
1 cup Corn oil
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Combine all ingredients in a 4-cup container. Mix to blend the
ingredients thoroughly. Store tightly covered at room temperature up to
3 months. TO USE-Dip the chicken pieces in egg mixture and then into
dry coating mix and back into egg to coat the pieces evenly but lightly
and finally back into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled
or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side
of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another
5 minutes just to crisp the coating. Serves 4

Chili's Boneless Buffalo Wings

Chili's® Boneless Buffalo Wings
This clone of Chili's new menu items gives us the
zesty flavor of traditional Buffalo chicken wings
without the bones or skin. That's because these "wings"
are actually nuggets sliced from chicken breast fillets
that are breaded and fried, then smothered with the same
type of spicy wing sauce used on typical wings. If you
like Buffalo wings, you'll love this recipe. Serve these
babies up with some celery sticks and bleu cheese dressing
on the side for dipping. Now you can actually eat Buffalo
wings with a fork!
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1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
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1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the
egg mixture, then into the breading blend; then repeat the
process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on
a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the
hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a
small bowl. Microwave sauce for 20-30 seconds or just until the
margarine is melted, then stir to combine. You can also use a
small saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat and stir until margarine
is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate
lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a
large jar with a lid. Pour the sauce over the chicken in the
container, cover, and then shake gently until each piece of chicken
is coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.

Chevys Mesquite-Grilled BBQ Chicken Quesadilla

Chevys® Mesquite-Grilled BBQ Chicken Quesadilla®
With this secret recipe from the latest TSR low-lat book,
it isn't necessary to cook the chicken over a mesquite
grill as they do in the restaurant chain. Sure, you could
get some mesquite wood chips and throw 'em on your barbecue
or you can use that charcoal that has mesquite in it.
But an easier way to get the flavor of mesquite--especially
if all you've got is a gas grill--is to soak the chicken
in a marinade made with mesquite-flavored liquid smoke.
In the restaurant these puppies are made with red chili
tortillas. Since these type of tortillas can be a drag to
track down, especially in fat-free versions, we'll use plain
fat-free tortillas for our tasty reduced-fat clone.
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Mesquite Marinade
1/2 cup water
1 teaspoon mesquite-flavored liquid smoke
1/2 teaspoon salt
dash ground black pepper
Spicy BBQ Sauce
1/2 cup Bull's-Eye Original BBQ Sauce
1/4 teaspoon cayenne pepper
dash chili powder
1 boneless chicken breast
1/3 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced Spanish onion
2 large (12-inch) fat-free flour tortillas
1 1/3 cups shredded Monterey Jack cheese
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1. Prepare the marinade by combining the ingredients in a medium
bowl. Add chicken breast fillet to the bowl, cover, and chill for
one hour.
2. When the chicken is finished marinating, preheat your grill to
high temperature.
3. As grill is heating, prepare the spicy BBQ sauce by mixing the
ingredients in a small bowl.
4. Throw the chicken on the grill and cook it for 4 to 5 minutes
per side or until it's done. When the chicken is done cooking, chop it into bite-size
pieces.
5. Spray a light coating of nonstick cooking spray on a medium
skillet over medium heat. Sauté the sliced peppers and onion in
the pan for 4 to 5 minutes or until the veggies start to brown
6. Set a large skillet over medium/low heat.
7. Put one flour tortilla in the skillet and sprinkle 1/3 cup
of cheese over half of the tortilla. Spoon half of the vegetables
over the cheese, followed by half of the chicken.
8. Spoon a generous portion of the spicy BBQ sauce over the chicken,
followed by another 1/3 cup of cheese.
9. Fold the other side of the tortilla over the filling, and press
down so that it stays in place.
10. By this time, the cheese on the bottom should be melted. If not,
wait another minute or so, then flip the quesadilla over and heat
for another couple minutes or until all of the cheese has melted.
11. Slide the quesadilla onto a plate and slice it into 4 pieces.
Repeat for the second quesadilla and serve immediately with salsa
on the side.
Serves 4 as an appetizer.
Nutrition Facts
Serving size – 2 pieces
Total servings – 4

Boston Chicken & KFC Rotisserie Style Chicken

Boston Chicken & KFC Rotisserie Style Chicken
Serving Size : 4
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1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin
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Mix all ingredients well in saucepan and warm just to
melt honey. Arrange 4 chicken breast halves, skin-side-up
in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting
chicken without turning them, 3 or 4 times during baking
or until nicely browned.
Immediately upon removing from oven, seal baking dish
tightly in foil and let stand 15 to 20 minutes before
serving.

Big Bucket In The Sky Chicken

Big Bucket In The Sky Chicken
Categories: Polkadot, Menarea, Chicken
Yield: 1 Servings
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3 c Self-rising flour
1 tb Paprika
2 pk Lipton Tomato Cup-A-Soup
-powder
2 pk Good Seasons Italian
-Dressing mix powder
1 ts Salt
1/4 lb Butter or margarine
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Moisten chicken in water. Place coating mixture in an oven roasting
bag and shake until chicken is covered. Bake in 350 degree oven for
about 40 minutes or until juices are clear.

Baked Beans Like Boston Chicken

BAKED BEANS LIKE BOSTON CHICKEN
Serving Size : 6
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14 c Dried Onions
Reconstitute in 1/4 c hot
Water 5 minutes
24 Oz-Jar Great Northern Beans
1 c Hunt's Ketchup
1/2 c Open Pit Hickory Flavored
Bbq Sauce
1 lg Can Baked Beans
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While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week. Freeze
to use in 4 months.