Ashleys And Jojos Fried Chicken Recipes

ASHLEY'S AND JOJO'S FRIED CHICKEN

Ashley's and Jojo's Fried Chicken image

This is a recipe that me and one of my favorite aunts, Joanna, used to make when I would spend the summer with her. The marinade has many variations. (The variations are that you can use whatever you want to. Our variations depended on budget alone for my aunt is an artist with shallow pockets.) Marinating is key to the success of this recipe. I try to marinate overnight or in the morning so that it can be ready when I get hiome from school or work. An hour or two will make a difference but the longer the chicken is in the marinade, the more delicious it will be in the end. You don't have to use chicken legs, but that is me and JoJo's favorite part of the chicken. Enjoy!

Provided by ashleyhazel12

Categories Lunch/Snacks

Time 7h45m

Yield 8-10 chicken legs

Number Of Ingredients 12

Ingredients

1 small white onion
1 1/2 tablespoons fresh rosemary
1 (36 ounce) bottle of zesty Italian dressing
1/2 cup sugar
8 -10 chicken legs
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cajun seasoning
4 eggs
1 tablespoon Worcestershire sauce
2 cups all-purpose flour
vegetable oil, for frying

Steps:

Peel and roughly chop onion and rosemary. Stir in a large bowl or plastic container along with sugar and entire bottle of italian dressing. Add chicken to mixture and refrigerate for at least six hours.
Remove chicken from marinade and put in a clean, empty bowl or a clean kitchen sink. Season chicken with half of the garlic powder, half of the onion powder, and half of the cajun seasoning. Toss the chicken around and rub the spices very well into the skin of the chicken.
In another bowl beat eggs and worchestershire sauce very well.
Add flour and remaining, garlic powder, onion powder, and cajun seasoning into a ziploc bag. Seal the bag and shake very well to blend the flour and spices.
Dip each piece of chicken into egg mixture, then into flour mixture and then drop into the hot oil. Do not overcrowd chicken into skillet. Deep fry until bone in chicken is white.
Place on a cooling rack or paper towel and let cool.
Serve.

Nutrition Facts : Calories 900.9, Fat 59.2, SaturatedFat 12.3, Cholesterol 231.6, Sodium 1491, Carbohydrate 54.3, Fiber 1.5, Sugar 24, Protein 37.9

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE

Ashley's Chicken Katsu with Tonkatsu Sauce image

A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.

Provided by BASKETBALLGIRL

Categories Japanese Recipes

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

½ cup Worcestershire sauce
¼ cup ketchup
2 tablespoons soy sauce
pepper to taste
2 cups vegetable oil, for deep-fat frying
½ cup all-purpose flour
½ cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

Steps:

For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
Heat oil in deep-fryer to 350 degrees F (175 degrees C).
Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Nutrition Facts : Calories 718.3 calories, Carbohydrate 73.1 g, Cholesterol 136.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 30.2 g, SaturatedFat 6.8 g, Sodium 2290.2 mg, Sugar 14.6 g

ASHLEY'S DIFFERENT CHICKEN TETRAZZINI

Ashley's Different Chicken Tetrazzini image

This dish is a little different than a traditional tetrazzini. It has no mushrooms and is made with cheese, onion, bell pepper, soup, and Worcestershire. No one eats this and leaves my house without the recipe.

Provided by Ashley

Categories Chicken Thighs

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken thighs
3 cups water
1 large green bell pepper, chopped
1 onion, chopped
1 (8 ounce) package vermicelli pasta
2 (10.75 ounce) cans cream of mushroom soup
2 ½ tablespoons Worcestershire sauce
12 ounces shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

Place chicken thighs into a large saucepan, pour in water, and bring to a boil. Reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. Drain, retaining chicken stock.
Preheat oven to 375 degrees F (190 degrees C).
Cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. Cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.
Combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, Worcestershire sauce, Cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.
Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 429.8 calories, Carbohydrate 30.4 g, Cholesterol 78.9 mg, Fat 22.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 11.1 g, Sodium 841.6 mg, Sugar 3.6 g

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