Charlie Chicken Recipes

CHARLES' COUNTRY PAN FRIED CHICKEN

Steps:

• In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
• Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
• Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

CHARLIE CHICKEN

Steps:

• Pre-heat oven to 350°.
• Using a Non-Stick Spray of your choice, coat a 9x13 casserole dish (a LIGHT rub of vegetable oil will work just as well).
• Place chicken breasts in dish, barely touching each other- Skin side UP.
• Pour in 3/4 cup water, allowing it to go around each piece of chicken.
• Open 2 packets of Lipton Onion Soup & Dip Mix, and sprinkle all over chicken, using the entire packages.
• Cover & seal casserole COMPLETELY with aluminum foil.
• Bake at 350° for 60 min or until chicken is tender and completely cooked, (180°when checked with thermometer){See Notes below}.
• Uncle Bens Brown & Wild Rice Mushroom Directions:.
• Using Medium saucepan combine rice, contents of seasoning packet, 4 1/4 cups water and 2 tablespoons butter or margarine.
• Stir well.
• Bring contents to a boil, REDUCE HEAT (low to medium low) and simmer covered 25 minutes or until water is absorbed.
• Place chicken on a bed of the Uncle Ben's rice, making sure to get plenty of the sauce that is around the chicken.
• Sprinkle with fresh chopped Parsley.
• Enjoy!
• ***NOTE***.
• This recipe was originally cooked in an electric skillet at 375° for 1 1/2 hours, with steam vent closed, and NO added water.
• It always came out moist w/ a fine gravy/sauce. I lost my electric skillet in a house fire, being on SS I never have the $ to get another I liked, so I changed the recipe for the oven. The difference in heat source I guess makes the need for added moisture.
• Adding the small amount of water makes a gravy/sauce that is super when served as suggested.
• There are many choices of Uncle Ben's Rice Recipes, choose the one you prefer. I like to add extra mushrooms, or other special touches such as parsley, and sometimes I just use a standard rice pilaf, with tiny chips of veggies.
• We never make any other side dishes, this is more than satisfying.
• Do not fuss over finger licking as people continue to pick every bite off the bones.

CHAR SIU CHICKEN

Steps:

• Whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, sherry, food coloring, sesame oil, Chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
• Remove chicken from marinade and place on the rack in the prepared roasting pan.
• Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
• Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).