Chicken Cake Salad

I somewhat threw together this meal & it's name, but I promise it was delicious and totally doable with your leftover chicken. I often cook chicken breasts in the crock pot and we'll have BBQ chicken and chicken quesadillas for the week. I was sick of the two and needed a different meal with chicken. I've always been a fan of crab cakes, so I used that premise to create the chicken cake.

Ingredients
-Shredded chicken (whatever you have leftover)
-1 egg
-1 cup Italian bread crumbs
-1/4 cup Parmesan cheese
-Salt & Pepper to taste

Directions
1. Beat egg and mix in Parmesan cheese.
2. Place Italian bread crumbs in a shallow pan.
3. Combine shredded chicken in the egg/Parmesan mix.
4. Using an ice cream scoop or large spoon, form chicken mixture into small balls and coat with Italian bread crumbs. Repeat.
5. Over medium to high heat, lightly fry chicken cakes on each side for 1-2 minutes or when they are lightly browned.
6. Then serve however you wish.

Buttermilk Pecan Chicken

This recipe comes from the Indy Star. Besides having to let the chicken soak for an hour, the rest was easy peasy and super yummy!

Ingredients:

• 4 (8 ounce) skinless, boneless chicken breasts
• 1 cup buttermilk
• 1 cup toasted pecans
• 1 cup panko bread crumbs
• ⅓ cup vegetable oil
• Kosher salt & pepper to taste

Directions:

1. Place each chicken breast between 2 pieces of plastic and gently flatten with a mallet to an even ⅓ inch thick. Marinate chicken in buttermilk for 1 hour in refrigerator.
2. In a food processor, pulse the pecans and panko together until fine. Transfer to a large rimmed dish. Remove chicken breasts from buttermilk and shake off any excess. Dip chicken in breading, coating both sides.
3. In a large skill, heat oil. Fry chicken for 4-5 minutes on each side until golden in color. Remove from pan, drain on a paper towel lined plate, season with salt and pepper and serve.


**Instead of frying, chicken can also be baked for 30 minutes at 375 degrees.**

Printer Friendly Version

P-Dub's Butttermilk Chicken Tenders

Best chicken tenders I've ever had. Easy and delicious. That Pioneer Woman knows what she's doing.  

 My exception to her recipe was one part Cavenders and one part Tony's instead of Lawry's.

If you are a chicken tender fan, you MUST try this recipe!  Serve it with some homemade Cane's sauce and your night will be perfect.

Ingredients

• 1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")
• Buttermilk
• 1-½ cup Flour
• 2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)
• Vegetable Oil

Preparation Instructions

Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).

In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.

Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.

Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.
When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.

BBQ Baked Chicken Thighs

The first time I bought chicken thighs was this year and only because they were on sale for like $.40 a pound!  Over the past few years, I've moved away from the white meat and have fully embraced the dark side (of the chicken).  Anyhow, I baked these chicken thighs in the oven and something magical happened with all that butter, bbq sauce and flour!  Next time I have some chicken breasts, I'll try this recipe and see how it turns out.

Also, don't forget about our giveaway!!

1 c. butter (I know it's a lot, but it's worth it!)
12 chicken thighs

1 c. flour
2 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
Favorite BBQ sauce

Shake the chicken thighs in mixture of flour, salt, pepper and paprika. Melt butter in a baking dish. Arrange chicken skin side down and bake on 350 for 30 minutes. Turn chicken, cover with sauce and bake on 350 40-45 minutes.

Crunchy Hot Chicken Salad

This recipe comes from Joanna.  She said this is a good meal to take to someone as a meal because it is just good 'ole comfort food.  Well, I added the "good 'ole comfort food" part because that's just how I talk.  I made this for Bible study, but I also made a little mini pan for myself because I wanted to taste a little beforehand. Delicious!

-3 cups cooked chicken, deboned, skinned & chopped (I like to use more chicken because Bart likes things "meaty")
-1 can cream of chicken soup
-1 cup water chestnuts, sliced (I usually leave these out)
-2/3 cup mayo
-1/2 cup chopped celery
-1/2 cup chopped onion
-1/2 cup sour cream
-1 8oz can crescent rolls (get pillsbury over generic -- they separate easier)
-2/3 cup shredded cheddar cheese
-1/2 cup almonds, thinly sliced
-3 tbsp butter, melted

combine chicken, soup, water chestnuts, mayo, celery, onion & sour cream. Pour into ungreased baking or casserole dish. Separate crescent rolls & lay over chicken mixture. sprinkle cheese evenly on top. Mix almonds & melted butter & sprinkle on top of cheese. Bake covered at 375 degrees for 25-30 minutes

Pepper-Jack Chicken

We made this for the main dish of our Grandparents Day lunch. It turned out pretty good and everyone liked it.

Ingredients

4 oz. pepper-jack cheese, shredded

2 cups baby arugula, roughly chopped (we used spinach because that it what we had)

2 large skinless, boneless chicken breasts

1 tablespoon olive oil, plus more for brushing

Kosher salt

1 1/2 to 2 tablespoons Cajun spice blend (tony's)

Vegetable oil, for the grill

Instructions

Combine the cheese and arugula in bowl. Cut a deep 2 inch wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.

Preheat the grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees, 8-10 minutes per side. Transfer to a cutting board. Serve with succotash if you want.

Poppy Seed Chicken (Kelly's Korner Style)

Jessie sent me this recipe from Kelly's Korner. I've been wanting to try it because I have some poppy seeds in the cabinet that I needed to use.  I baked this for the Smith's, so they were sorta like my guinea pigs.  I did reserve a little pan for Ben and I because I wanted a little taste!

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
1 tbls of poppyseeds
Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in baking dish. Cover with crushed up Ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350. Serve over white rice.

This dish tasted much better straight out of the oven because the Ritz crackers were crisp and buttery.  I'm sorry to Kelly & Andy because between our house and yours, the Ritz crackers probably got a mushy:(!

Potato Chip Chicken

This has been one of my favorite recipes for quite some time.  It always comes out tender and juicy with just a little crunch.

Ingredients

Four 6- to 8-ounce chicken breasts (you can use also use chicken cutlets or chicken thighs with bones, if desired)

6 ounces potato chips (I recommend Lays)

1 clove garlic, minced

4 tablespoons of butter

1/4 tsp. ground black pepper

Directions
1. Preheat oven to 450 degrees F.

2. Melt butter in a small pot. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back snd forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.

3. Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.

4. Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown. Serve with mashed potatoes.

Serves 4

Amanda

Gris Gris Chicken

This Gris Gris chicken I made tonight was so great. I made it because I had all of the ingredients...not because it sounded good (I usually do not care for mustardy foods). We were pleasantly surprised at how good it turned out. My family loved it. I got this recipe out of the Junior League of Greater Covington, LAs Roux to Do cookbook. Those ladies in south Louisiana know how to cook!

Gris-Gris Chicken (pronounced gree gree-it means good luck charm)

4 boneless skinless chicken breasts

4 tablespoons cream cheese

1/2 cup Dijon mustard

1/2 cup packed dark brown sugar

1/4 cup chopped pecans

Pound each chicken breast 1/2 inch thick. Spread each with 1 tablespoon of the cream cheese. Roll up and secure with 2 wooden picks. Dip in Dijon mustard and roll in dark brown sugar. Place in a baking dish sprayed with nonstick cooking spray. Sprinkle with the pecans. Bake at 300 degrees for 45-60 minutes or until the chicken is fully cooked. Serves 4.