Beths Wonderful Chicken Recipes

BETH'S BEST SWEET AND SOUR CHICKEN

Steps:

• To make the chicken: Cut the chicken into bit size nuggets.
• Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.
• Mix in the chicken chunks, stir and cover with plastic wrap.
• Refridgerate for at least 20 minutes, I often do overnight.
• Heat oil in a wok or large skillet to about 350 degrees F.
• Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.
• DO NOT DRAIN OFF THE MARINADE!
• Mix until well coated!
• Fry these pieces a few at a time until all are golden brown.
• Drain off the chicken on paper towels.
• Set chicken aside and keep warm.
• I usually put it in the oven at a very low temperature.
• For the Sauce: Drain and chop all veggies for the sauce at this time.
• Set aside, but keep handy.
• Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling.
• Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container.
• Make sure it is smooth.
• Stir into chicken broth mixture.
• Cook and stir about 10- 15 seconds.
• By this time it should be thickening.
• Stir in veggies and pineapple.
• Heat to boiling once again to get the veggies and pineapple tender.
• Pour over chicken or serve on the side.

BETH'S BEST FRIED CHICKEN

Steps:

• Wash and pat chicken parts dry.
• Mix together salt, 1tsp black pepper, garlic powder and accent into a small bowl.
• Sprinkle chicken with mixture.
• Place seasoned chicken in a ziplock bag overnight in fridge.
• The next morning, pour the buttermilk into the bag of chicken. Squeeze out all of the air and mush the bag around making sure that all chicken is coated with the buttermilk.
• Place back into fridge and let chill for five hours or more.
• Mix flour, remaining pepper, and paprika into another bag.
• Remove chicken from bag and place into a colander to let drain for a minute or two.
• Get a large frying pan with a tight fitting lid and pour enough oil in to reach about 1/2 inch deep. Heat it over medium high heat until flour sizzles when added.
• Lower heat to medium.
• Shake chicken parts one at a time in bag of flour until all is coated.
• Place chicken into hot oil skin side down. Thighs should be placed in center if a whole chicken is being used.
• Cover and let cook for about 2 minutes or until crust starts to form. Lower heat to just under medium.
• When tops are looking wet, blood is rising, and sides look browned, turn chicken over. cover again and let cook until browned on bottom.
• Remove chicken from pan and let drain on a cookie cooling rack. Cover with foil while draining. Let stand 5 minutes. Serve.

DAN'S FAVORITE CHICKEN SANDWICH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
• Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
• Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
• Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

GARLIC LIME ROASTED CHICKEN DRUMSTICKS

Steps:

• Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
• Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
• Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
• Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.

BETH'S WONDERFUL CHICKEN

Steps:

• Mix all together and marinate chicken breasts 3-4 hours or overnight if possible.
• Grill or roast as desired.