Chop Chop Chicken Recipes

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BECCA'S CHICKEN-FRIED PORK CHOPS



Becca's Chicken-Fried Pork Chops image

These are the best fried pork chops you will ever eat. You can also try this with cube steak for chicken-fried steak, or with chicken breast!

Provided by Rebecca Laymance

Categories     Main Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 ½ teaspoons ground paprika
½ teaspoon garlic powder
2 eggs
½ cup milk
½ (16 ounce) package saltine crackers, crushed
½ cup dry potato flakes
½ cup all-purpose flour
4 (3/4 inch) thick pork chops
salt and pepper to taste
1 ½ cups vegetable oil for frying

Steps:

  • In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
  • With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
  • Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
  • Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.

Nutrition Facts : Calories 831.2 calories, Carbohydrate 94.6 g, Cholesterol 164.6 mg, Fat 29.2 g, Fiber 4.1 g, Protein 44.2 g, SaturatedFat 7.2 g, Sodium 745.8 mg, Sugar 2.4 g

CHICKEN CHOP SUEY



Chicken Chop Suey image

Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.

Provided by PICCADILLIAN

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 15

1 teaspoon olive oil, divided
4 boneless, skinless chicken thighs, cut into small pieces
1 large green bell pepper, cut into strips
1 large onion, sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy, thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch

Steps:

  • Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
  • Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
  • Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
  • Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g

CHOP! CHOP! CHICKEN



Chop! Chop! Chicken image

Submitted for RSC#9. Original instructions forgot to include the five spice powder with the other ingredients in the blender. I also forgot to include that I always use low sodium soy sauce. These changes have been updated. You can also use any chicken pieces you desire including breasts, thighs, wings, etc. For more pronounced flavour, marinade the chicken overnight in a ziploc bag and then proceed with step 3. This recipe can also be made in a crockpot.

Provided by Pamela

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

3/4 cup soy sauce
1 white onion, quartered
1/4-1/3 cup brown sugar
1 orange, juice of
1/2 teaspoon orange zest (optional)
2 garlic cloves, crushed
1 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon five-spice powder
1 whole chicken, cut up
2 -3 teaspoons cornstarch, if desired for sauce

Steps:

  • Combine first 9 ingredients into a blender and pulse until blended smooth.
  • Pour mixture over chicken in a 9X13 inch baking pan.
  • Bake at 350 degrees for 35-45 minutes or until juices run clear and chicken is done.
  • Serves 6-8. The sauce is wonderful over rice.
  • If desired, remove chicken from baking pan and pour the sauce into a medium saucepan and add 2-3 tsp cornstarch. Cook over medium heat until slightly thickened. Pour over chicken and serve.
  • To make in crockpot, cook on high for 4-5 hours or low for 7-8 hours.

Nutrition Facts : Calories 557.2, Fat 35.4, SaturatedFat 10.1, Cholesterol 162.6, Sodium 2167, Carbohydrate 15.6, Fiber 0.6, Sugar 11.4, Protein 42.3

CHICKEN CHOP SUEY



Chicken Chop Suey image

This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. -Arleen Gibson, Simcoe, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Number Of Ingredients 15

3 tablespoons reduced-sodium soy sauce
1 tablespoon dark brown sugar
1 pound boneless skinless chicken breast, thinly sliced
3 medium onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil
6 celery ribs with leaves, cut into 1/2-inch pieces
1/2 pound small fresh mushrooms
1 large green pepper, cut into 1-inch pieces
4-1/2 teaspoons cornstarch
1 cup water
2 cups canned bean sprouts
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes., In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet., Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.

Nutrition Facts : Calories 308 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 822mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN FRIED PORK CHOPS RECIPE



Chicken Fried Pork Chops Recipe image

You're here because you are looking for your next favorite pork chop dish and this chicken fried pork chops recipe is going to be it!!

Provided by Camille Beckstrand

Categories     Main Course

Time 35m

Number Of Ingredients 15

1¼ cups bisquick pre-made baking mix ((can also use all-purpose flour))
4 teaspoons paprika
1½ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black ground pepper
¾ teaspoon chili powder
3 eggs
¾ cup milk
2 sleeves Ritz Crackers (crushed)
¾ cup dry potato flakes (or instant potato flakes)
¾ cup all-purpose flour
6 thick pork chops ((at least 3/4" thick))
salt and pepper, to taste
1½ cups vegetable oil (or canola oil for frying)
1 Tablespoon butter

Steps:

  • In a shallow bowl or pie tin, mix together Bisquick, paprika, garlic powder, salt, pepper, and chili powder.
  • In a second shallow bowl or pie tin, mix together the eggs and milk until blended.
  • In a third bowl, combine the crushed cracker crumbs, potato flakes, and all-purpose flour
  • With a fork, poke the pork chops all over to tenderize the meat.
  • Season each pork chop on both sides with salt and pepper.
  • Gently press each pork chop into the Bisquick mixture to coat, then shake off the excess flour.
  • Dip the pork chop into the egg mixture, then press each chop into the cracker mixture.
  • Heat the oil in a large, deep skillet over medium heat.
  • Once the oil is hot, add in the butter.
  • Gently place the pork chops into the hot oil.
  • Fry the pork chops until the meat is no longer pink in the center and the crust is crisp and golden brown (about 2-3 minutes on one side and then 1-3 minutes on the other side).
  • Remove the pork chops from the pan and drain the excess oil on paper towels on a plate.
  • Repeat the process with remaining pork chops.

Nutrition Facts : Calories 237 kcal, Carbohydrate 31 g, Protein 8 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 679 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving

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