Red Hot Chicken Strips
Ingredients
4 Boneless, Skinless Chicken Breasts
Hot Sauce, I prefer Frank’s RedHot Original Cayenne Pepper Hot Sauce
Kellogg’s Corn Flake Crumbs
Directions
Cut chicken into strips or nuggets
Use 2 plates for coating
Coat both sides with hot sauce
Coat both sides with corn flake crumbs
Bake in oven at 350 degrees for 1/2 Hour
Serves 4
Oven Fried Chicken
Enjoy the taste of fried chicken without the frying pan.
Ingredients:
3 pounds chicken legs or thighs, skin removed.
Cooking Spray
½ cup low fat buttermilk
1 Tbsp Dijon mustard
½ tsp hot sauce
½ cup whole wheat flour
2 tsp paprika
1 tsp baking powder
3 Tbsp sesame seeds
1 ½ tsp dried thyme
1 tsp sage
½ tsp salt
Ground pepper to taste
Directions:
Preheat oven to 425, Line baking sheet with foil, set a wire rack on the sheet and coat with cooking spray.
Marinade – In a shallow glass baking dish, whisk buttermilk, mustard, garlic and hot sauce. Add chicken turning to coat. Cover and refrigerate for 2 – 6 hours.
Coating– Whisk flour, paprika, baking powder, sesame seeds, thyme, sage, salt and pepper in a small bowl. Place mixture in a large seal-able plastic bag.
Place one piece of chicken at a time in the bag and shake to coat gently shake off excess flour and place chicken on prepared wire rack, spray chicken pieces with cooking spray. Bake chicken until golden brown the thoroughly cooked about 45 – 55 minutes.
Tip – The trick to keeping the chicken moist is the marinade, it acts like a tenderizer, unique flavors add a bit of kick and soul to this recipe.
Makes about 6 -8 servings
Hooters Buffalo Chicken Wings
Recipe Courtesy Of Just Me Cookin
 Ingredients:
Vegetable oil (for frying )
1/4 cup butter
1/3 cup Crystal Louisiana Hot Sauce
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
On the side
Bleu cheese dressing
Celery sticks
Directions:
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely – an inch or so deep at least.
Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended. Combine the flour, paprika, cayenne pepper and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove the wings from the oil to a paper towel to drain. But don’t let them sit too long, because you want to serve the wings hot.
Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with blue cheese dressing and celery sticks on the side
Hooter’s Special Dipping Sauce for Wings
Ingredients:
8 ounces Tabasco Sauce
3 tablespoons brown sugar
2 tablespoons ketchup
Directions:
Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving. Makes 1 1/4 cups.
Diet Orange Soda Chicken
Recipe courtesy of Eating Low With Amy
Recipe Video
Ingredients
3 or 4 Chicken Breasts (Skinless, Boneless)
Can of diet orange soda
1/3 cup soy sauce
DirectionsÂ
              Â
Pierce chicken with a fork and lay in a glass or metal baking dish
Pour soda and soy over top
Cover and refrigerate overnight (I only did for half a day)
Bake at 350 degrees for 1 to 1 1/2 hours
Baste every now and then while cooking
Skin will be brown and crispy
Mine wasn’t real crispy but it did have a good brown top and was very juicy.
Tip – I marinated the chicken and ingredients in a large zip lock bag for 24 hours, then transferred everything to a baking dish.
Curry Hot Wings
Ingredients
2 tsp cayenne pepper
4 tsp dried oregano
2 tsp curry powder
4 tsp paprika
4 tsp dried thyme
2 lbs chicken wings cut in half at the joint
Directions
Preheat oven to 375
Combine all spices well
Arrange wings in shallow baking pan
Sprinkle mixture evenly over chicken
Turn to coat both sides
Roast 45 – 50 minutes or until crisp
 Creole Jambalaya
Makes:Â 10 servings
Ingredients:
2 onions, chopped
1/2 cup green onions, chopped
4 tablespoons butter
1 (14-oz.) can tomatoes, chopped (reserve juice)
1 (6-oz. can tomato paste
2 oz. water
4 cloves garlic, chopped
2 stalks of celery, chopped
1/4 bell pepper, chopped
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1 bay leaf
3 cloves, chopped
2 lbs. raw shrimp, peeled
1 lb. bulk hot sausage, cooked and drained
3 1/2 cups chicken, cooked and diced
Garnish:Â snipped parsley
Directions:
Saute onions in butter for 5 minutes. Add tomatoes, juice, tomato paste and water. Cook 5 minutes, stirring constantly.
Add garlic, celery, bell pepper, parsley, thyme, bay leaf, and cloves. Stir well.
Add shrimp and sausage. Cook 30 minutes, stirring frequently. Remove bay leaf. Stir in rice. Season to taste.
Gently stir in chicken. Bake in buttered casserole dish at 350 degrees for 30 minutes. Garnish with parsley.
 Grilled Indian Chicken
Prep:Â 2 hours to marinade chicken
Cook:Â 5-7 minutes
Makes:Â 4 servings
Ingredients:
2 pounds skinless, boneless chicken breasts
For the marinade
1 cup plain yogurt
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon cardamom
1 tablespoon freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely grated ginger
4 cloves garlic, minced
1/2 teaspoon ground cumin
4 scallions, greens included, minced
1/4 teaspoon sea salt
White or red pepper to taste
Lemon or lime wedges for garnish
Cut the skinless chicken breasts into 1-inch pieces. Place in a medium bowl.
In another bowl, combine the yogurt, tumeric, paprika, cardamom, lemon and lime juices, olive oil, ginger, garlic, cumin, scallions, salt, and pepper. Pour the marinade over the cubed chicken and mix well with your hands to coat the pieces evenly. Marinate in the refrigerator for 2 hours.
Thread the chicken onto skewers and cook over a medium-hot fire for 5-7 minutes, turning frequently. Baste the chicken with the leftover marinade after turning.
Serve with the lemon or lime wedges.
Hearty Chicken Soup
Prep:Â 15 minutes Cook:Â 50 minutes Makes:Â 4 servings
Ingredients:
6 cups low-salt chicken broth
1 cup uncooked whole oats or barley
2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled thyme
1 tablespoon olive oil
1 onion, chopped
2 celery stalks, chopped
2 scallions, thinly sliced
3 large cloves garlic, chopped
1 1/2 pounds diced cooked chicken breast
Salt and pepper
Chopped fresh parsley
Directions:
In a large stockpot or dutch oven, bring the chicken broth to a boil. Add the oats or barley and thyme. Return the soup to a boil.Reduce the heat to medium and simmer the soup, uncovered, until the oats are tender, stirring occasionally, about 30 minutes.In a large skillet, heat 1 tablespoon of olive oil. Saute the onion, celery, scallions, and garlic over medium heat until translucent. Transfer the vegetables to the chicken broth.Add the chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Garnish with parsley and serve.
 Lentil and Turkey Sausage Soup
Prep:Â about 15 Minutes
Cook:Â about 40 Minutes
Makes:Â 6 Servings
Ingredients:
2 cups lentils
8-10 cups vegetable broth or water
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 pound all-natural turkey or chicken sausage
2 tomatoes, peeled, seeded, and chopped (or 1 can, 15 ounces, chopped or crushed tomatoes)
1 teaspoon turmeric, or to taste
1 teaspoon ground cumin
Leaves from 1 sprig fresh thyme, or 1/2 teaspoon dried thyme
Pinch of dried red pepper flakes
Sea salt, to taste
Plain yogurt, for garnish
1/2 cup chopped parsley (flat-leafed, if available), for garnish
Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower the heat and simmer for 10 minutes.
Meanwhile, heat the olive oil in a large skillet. Saute the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and saute for another 5 minutes.
Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20-30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish
Hot Wings
This is one of my favorite snacks for parties, I found this recipe to hold it own against the higher priced wing appetizers served at local bars and grills. There are many variations of this recipe put out by others and mine might mirror some of them, but this is my version that I have never written down until now. You can experiment with other sauces from FRANK’S RedHot® or other brands, but I have always found that FRANK’S RedHot® Original Cayenne Pepper Sauce to be the best for wings.Â
Ingredients:
Large bag frozen chicken wings about 2 to 3 pounds
16 oz bottle of FRANK’S RedHot® Original Cayenne Pepper Sauce
1 Stick of Butter
Directions:
Thawing the frozen chicken wings is a must
Alternate Wing Cooking Directions
Bake wings until crispy
Deep fry until cooked and crispy, drain
Broil turning once
Grill turning often
Use a pan to melt stick of butter and add 16 oz of hot sauce
After the chicken wings are done dip each one in sauce mixture
Serve immediately or place in pan and keep warm in oven
Serving’s 20 – 30 wings
Tip – You can always use the extra sauce for additional dipping
Tip – Refrigerate left over wings and you have a next day cold snack
Serve with COLD BEER or other favorite beverages
 Chicken & Veggie Stir Fry
Prep:Â about 12 minutes
Cook:Â about 10 minutes
Makes:Â 4 main-dish servings
Ingredients:
1 ½ teaspoons olive oil
1 large yellow pepper, thinly sliced
2 cups shredded or matchstick carrots (from 10 ounce package)
1 pound skinless, boneless chicken-breast halves, cut into ½ inch pieces
2 teaspoons finely chopped peeled fresh ginger
2 cloves garlic, finely chopped
1 package (8.8 ounces) precooked brown rice
1 cup precooked shelled edamame (thawed, if frozen)
1/3 cup stir-fry sauce
3 green onions, sliced
1. In non-stick 12-inch skillet, heat olive oil over medium-high heat until hot. Add yellow pepper and carrots and cook 2 minutes, stirring occasionally. Add chicken pieces, ginger, and garlic, and cook 4 minutes stirring constantly.
2. Add brown rice, edamame, and stir-fry sauce, and cook 2 to 3 minutes longer or until chicken is no longer pink in center and rice mixture is heated through, stirring occasionally. Stir in green onions then divide among 4 bowls to serve.
>>Each Serving:Â about 375 calories, 38g protein, 37 carbohydrates, 8g total fat (1g saturated fat), 6g fiber, 66mg cholesterol, 795 mg sodium.
Baked chicken Reuben
4 whole chicken breasts, skinned, halved and boned
Salt and pepper
16 oz. Krisp Kraut
4 slices Swiss cheese
1 1/4 cups thousand island dressing
Place chicken in greased baking dish, salt and pepper
Place Kraut over chicken and top with cheese
Pour dressing over cheese
Cover with foil
Bake 325 1 1/2 hours