Easiest Chicken Recipe Ever Recipes Recipe For Deviled

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BEST DEVILED CHICKEN RECIPE SRI LANKAN (SIMPLE & TASTY)



Best Deviled Chicken Recipe Sri Lankan (Simple & Tasty) image

Provided by Rocy

Categories     Non-Vegetarian

Time 1h25m

Yield 4 People

Number Of Ingredients 17

Chicken - 750g
Onion - 250g
Tomato - 150g
Banana pepper - 100g
Green chili - 4 or 5
Curry leaves - 2 sprigs
Lime - ½
Garlic paste - 1 tablespoon
Minced garlic - 1 tablespoon
Ginger paste - ½ tablespoon
Minced ginger - ¾ tablespoon
Red chili flakes - 1 tablespoon
Crushed black pepper - ½ tablespoon
Turmeric powder - ½ teaspoon
Tomato sauce - As you want
Salt - As you want
Cooking oil - As you want

Steps:

  • Clean, rinse, and cut the chicken into medium-sized pieces. Add ginger and garlic pastes, turmeric powder, and salt. Mix and let them marinate for 30 minutes.
  • Cook the marinated chicken covered under the high flame until all the liquid evaporates or 15 minutes, whichever comes first. In halfway through open the lid and give a stir to avoid burning.
  • Fry the cooked chicken pieces to golden.
  • Cut the onions, tomatoes, and banana peppers into medium-sized pieces. Also, half the green chilies and mince the ginger and garlic. Besides, get ready with curry leaves, lime, tomato sauce, red chili flakes, and crushed black pepper.
  • Heat the oil in a pan and add minced ginger, minced garlic, curry leaves, and green chilies. Sauté them for one minute under high flame.
  • Then, add onion, tomato, and banana pepper. Sauté them for two minutes under high flame. Stir frequently.
  • Now, add fried chicken pieces, red chili flakes, and crushed black pepper. Mix and stir them for one minute under a low flame.
  • Add some salt and tomato sauce. Give a good mix until all combined under low flame.
  • Finally, switch off the flame and add the lime juice. Give one last good mix.
  • This is how to make the best deviled chicken recipe in Sri Lankan style. Serve and enjoy this easy delicious devilled chicken.

EASY DEVILED CHICKEN



Easy Deviled Chicken image

This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!

Provided by Monica Wyrick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 6

⅛ cup butter
½ cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
  • Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g

DEVILED FRIED CHICKEN



Deviled Fried Chicken image

Categories     Chicken     Fry     Kid-Friendly     Kwanzaa     Dinner     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

Steps:

  • In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
  • Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
  • Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
  • Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

THE BEST DEVILED EGGS



The Best Deviled Eggs image

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 7

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

Steps:

  • Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
  • Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
  • Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

'EASIEST EVER' CHICKEN MOLE ENCHILADAS



'Easiest Ever' Chicken Mole Enchiladas image

In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.

Provided by Marcela Valladolid

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup olive oil
5 dried pasilla or anocho chiles, stemmed and seeded
1 1/2 cups hot water
2 (6-inch) corn tortillas, or handful regular tortilla chips
2 tablespoons olive oil
1 1/2 medium onions, chopped
Kosher salt
2 garlic cloves, minced
2 tablespoons smooth peanut butter
1 teaspoon dried oregano
1 3/4 cups chicken stock
One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)
Freshly ground black pepper
Olive oil, as needed
Twelve 6-inch corn tortillas, warmed
1/4 cup sour cream
3/4 cup queso fresco or mild Feta

Steps:

  • For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
  • For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
  • To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

EASY!!! EASIEST CHICKEN DINNER EVER



Easy!!! Easiest Chicken Dinner Ever image

Very simple and fast. Kids and adults love it. Got the recipe from a girl I worked with years ago. Not sure where she got it. You really need to use the tenders NOT chicken breasts for it to be the best. Also, if you just use regular canned tomatoes it will be bland. You need to use Rotel which is tomatoes and green chilis. You could also add some onion but I omit because the less prep the better. This is just dump and cook! This could also probably be microwaved but I have never tried it. Prep time is less than 5 minutes and only 1 pan to clean.

Provided by mrsmwp

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb chicken tenders, raw
1 (16 ounce) can chicken broth
1 (10 ounce) can rotel
1 cup white rice, uncooked
1 cup shredded cheddar cheese
garlic powder
salt & pepper

Steps:

  • Using a large, deep skillet with a cover pour can of chicken broth and can of rotel into skillet.
  • Stir in cup of rice.
  • Lay chicken tenders on top of rice and sprinkle with garlic, salt and pepper. Go easy on the pepper if you don't like it too hot because the Rotel has a little kick to it.
  • Cover and cook over medium high heat for 20 minutes or until chicken is opaque.
  • Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly.
  • Serve with a nice salad.

EASIEST COLESLAW CHICKEN SALAD EVER.



Easiest Coleslaw Chicken Salad Ever. image

I'ts one of my favorite salads to take to a gathering. I love the no-time at all recepie. Everyone enjoys it. Either as a side, or spread over tostadas......deliciossso!!!

Provided by Ms. Ayons dishes

Categories     Poultry

Time 10m

Yield 10-15 serving(s)

Number Of Ingredients 7

1 large Coleslaw, shredded salad package
1 -2 large boneless chicken breast, cooked, cubed
mayonnaise
salt and pepper
1 tablespoon Dijon mustard
1 -2 jalapeno pepper, seeded and diced (optional)
12 -15 tostadas

Steps:

  • In large bowl combine all the ingredients, mix well. Let it chill in the fridge for at least 15-20 minutes. Serve as a salad or on top of tostadas.

Nutrition Facts : Calories 25.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 9.3, Sodium 25.9, Carbohydrate 0.1, Fiber 0.1, Protein 3.1

SIMPLE DEVILED EGGS



Simple Deviled Eggs image

The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.

Provided by Suzanne EE

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 9

6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon white sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1 pinch paprika, or to taste

Steps:

  • Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g

BEST CHICKEN EVER



Best Chicken Ever image

Make this simple dish, with a sour cream/cornflake coated twist on the usual breaded chicken, then sit back an receive the compliments!

Provided by Mae Wagner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
  • Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 11.6 g, Cholesterol 131.5 mg, Fat 30.5 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 18.1 g, Sodium 248.4 mg, Sugar 1.1 g

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