CHICKEN BITS Food US

CHICKEN BITS Food US



Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in
seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on
ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.


SPICY CHICKEN WINGS Food US



1 lg. can Parmesan cheese

2 tbsp. oregano

4 tbsp. parsley

1 tsp. salt

1 tsp. pepper

1 stick margarine

4-5 lbs. chicken wings



Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken
wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine
and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven
for 1 hour. Serve warm.

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HOT-N-SPICY CHICKEN WINGS Food US

HOT-N-SPICY CHICKEN WINGS Food US



5 lbs. bag chicken wings (drumettes)

12 fl. oz. Louisiana Pre Crystal Hot Sauce

1-2 sticks butter



Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and
melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and
heat thoroughly. 

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APRICOT CHICKEN WINGS Food US

APRICOT CHICKEN WINGS Food US



1 pkg. Lipton onion soup

1 jar apricot preserves

1 bottle of clear Russian dressing

2 lbs. chicken wings



Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup
mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each
piece and serve.

CHICKEN WINGS Food US



36 chicken wings

1 (5 oz.) bottle soy sauce

1 tsp. Dijon mustard

4 tbsp. brown sugar

1/2 tsp. garlic powder



Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic
powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings
on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.

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ORIENTAL CHICKEN WINGS Food US

ORIENTAL CHICKEN WINGS Food US



 6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or parsley



Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.



Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces. 

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Another variation of the same recipe Food US

Another variation of the same recipe:



4 halves, skinned & boned chicken breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped salted roasted peanuts



Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large
enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool
and cut in 1 inch cubes.



Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the
chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy
toothpicks.

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ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN Food US

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN Food US

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)



Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover
chicken and refrigerate overnight. Preheat oven to 350 degrees.



Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.

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SUNDAY FRIED CHICKEN Food US

SUNDAY FRIED CHICKEN



1 whole chicken or any combo of chicken pieces

1 to 2 c. of flour for coating

Salt and pepper to taste

4 tbsp. butter

4 tbsp. Crisco

2 beaten eggs




Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip
each piece in egg mixture and brown each side in hot, melted shortening and butter.
Lower heat and cook for about 15 minutes more on each side. Use heavy iron or
aluminum frypan if possible.



Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan
and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned.
Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until
thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.

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