Crazychicken Recipes

CRAZY CHICKEN

Steps:

• Place chicken in crockpot.
• Mix remaining ingredients and pour over chicken.
• Cover and cook on low for 6 to 8 hours.
• Serve over rice or noodles.

BAKE ME CRAZY CHICKEN WITH GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium-high heat, add the oil.
• Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
• For the sauce:
• In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.

ANGRY CHICKEN

Steps:

• This is one of the most popular dishes on my menu. I have a restaurant in Mumbai, so I visit India often, and here you can see how I've been influenced by one of my favorite Indian dishes: Tandoori chicken. The bird is first marinated in spiced yogurt before being roasted in a very hot oven. For garnish, I make a zesty sauce from the marinade and serve the pieces of chicken with whole grilled fresh chiles. The secret ingredient here is the hot sauce. I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor, which is neither as hot nor as sharp as other brands. As a result, the marinated chicken is certainly spicy, but not incendiary. If you want more heat, I encourage you to eat the chiles. The noodle topping is dramatic, and you'll always see it at the restaurant, but at home you can consider it optional.
• Preheat the oven to 450 degrees F.
• Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container.
• Pour the rest of the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours.
• Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade.
• Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter and tent with foil to keep warm.
• While the chicken is roasting, make the sauce. Boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup. Whisk in the reserved 1 cup Spicy Yogurt Marinade and cook just until heated through. Do not boil, or the yogurt will separate. Keep the sauce warm.
• As soon as the chickens are done, preheat the broiler. Toss the chiles with the oil to coat lightly and spread them out on a broiler rack or small baking sheet. Broil the chiles about 4 inches from the heat, turning them a couple of times, until they are blistered and lightly browned, about 5 minutes.
• To serve, layer the chicken and chiles on a large platter. Pour the sauce around the chicken. Top with the Fried Rice Noodles. Serve with lime wedges to squeeze over the chicken.
• To make the marinade, grind the peppercorns, cumin, coriander seeds, and cardamom in a spice grinder or use a mortar and pestle. Transfer to a medium bowl. Add the chili powder, garam masala, and salt. Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended.
• Add vegetable oil to reach about 2 inches up the sides of a large saucepan or a wok. Heat the oil over high heat to 340 degrees F. Separate 1 bundle of thin rice noodles into 2 portions. Working with 1 portion at a time, add the noodles to the oil. They will puff up almost immediately. Using a large wire skimmer, transfer to paper towels to drain.

GRILLED CRAZY CHICKEN

Steps:

• In a blender, combine the water, salt, pepper, garlic and food coloring.
• Blend on high speed for about 15 seconds.
• Add the pineapple juice and the lime juice to the marinade and blend for another 5 seconds.
• Pour the marinade into a bowl and let the chicken marinate for 45 minutes.
• Turn the chicken over and let it soak for another 30 minutes.
• Fire up the barbie (that means heat up the grill, not aim a flame-thrower at your daughter's prized doll).
• Broil the chicken on the open grill for about 45 minutes to 1 hour, until the skin is a nice golden brown and crispy.
• Make sure the flames don't scorch the chicken, or you are going to get black skin and raw chicken.
• If using a gas grill, lower the heat if necessary and be patient, that chicken need slow cooking.
• If you are using a charcoal grill, you can spray a little water on the charcoal to keep the flames at bay.
• Turn the chicken often as it cooks.
• Cut the chicken into 8 pieces.
• Make sure to cut the breast in half and the thighs from the legs.

CRAZY CHICKEN

Steps:

• Remove skin from chicken thighs rinse thighs and pat dry. Place in a 10-inch skillet set aside.In a medium bowl, stir jelly, dry mustard, salt and pepper until blended. Slowly stir in about 1 cup of the soda and mix well. Pour over chicken.Cook chicken over high heat until mixture comes to a boil. Reduce heat to medium-high, cover and cook for 10 minutes. Baste thighs. Reduce heat to medium, cover and cook 15 minutes longer or until tender and no longer pink when cut along the bone, turning and basting several times. Add additional soda if sauce is too thick.To serve, spoon sauce over thighs.Serve with rice pilaf, Chinese pea pods and a fruit salad.

EASY BAKED CRACK CHICKEN RECIPE

Steps:

• Preheat oven to 400 degrees.
• Spray bottom of 9x13" baking pan with non-stick cooking spray.
• Pound chicken breasts until they about about 1/4" thick (you want them to all be the same thickness so that they finish cooking at the same time).
• Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well).
• In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix.
• Spread the cream cheese mixture evenly over all the chicken breasts in the pan.
• Top the chicken with the remaining shredded cheddar cheese.
• Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
• Remove chicken from oven and top with remaining bacon crumbles and green onion.

CRAZY CHICKEN SALAD

Steps:

• To make the dressing, heat the stock in a small saucepan. Move stock to a blender, then briefly puree a 2-inch piece of the ginger with the stock. Strain and discard the ginger.
• Mince the remaining ginger and the garlic and add to the strained broth along with the remaining dressing ingredients and whisk to combine. Let the dressing sit for an hour.
• To make the salad, heat the oil to 400 degrees in a deep frying pan. The oil will dimple slightly but should not smoke. Add half of the wrappers and fry, turning until golden. Drain on paper towels. Allow the oil to return to 400 degrees and repeat with remaining wrappers. Heat the oil again to 400 degrees and fry the vermicelli. The noodles will puff up and turn opaque in 5 to 10 seconds. Turn and let the other side puff up. Remove from oil and drain. Once cool, break the vermicelli into pieces about 3 inches long.
• In a large bowl, combine the chicken, lettuce, cilantro, sprouts and scallions. Toss well. Add the dressing and toss again. Let sit for 5 minutes. Add the remaining ingredients, toss and serve.

CRAZY GOOD CHICKEN CASSEROLE RECIPE - (4.1/5)

Steps:

• Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13-inch baking pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese - stir to mix well. Pour into prepared baking dish. Top with bacon crumbles then the remaining cup of Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

JAMAICA-ME-CRAZY CHICKEN TROPICALE

Steps:

• Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and cranberries. Drain pineapple, reserving juice; add pineapple to slow cooker. Top with chicken. Sprinkle jerk seasoning over chicken., Combine the onion, ginger, Worcestershire sauce, lime zest, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs., Cover and cook on low until a thermometer reads 170° and vegetables are tender, 5-6 hours. Serve with rice.