Easy Country Bread Recipe Recipe Fo Recipe For Chicken

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ANGELA'S EASY BREADED CHICKEN



Angela's Easy Breaded Chicken image

This recipe is so easy, and my family loves it! Tastes great with spinach and a loaf of bread.

Provided by Angela

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breasts
1 cup Italian-style salad dressing
2 cups seasoned dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 530.6 calories, Carbohydrate 47.2 g, Cholesterol 69 mg, Fat 21.4 g, Fiber 2.9 g, Protein 35.9 g, SaturatedFat 3.9 g, Sodium 2103.8 mg, Sugar 8.3 g

COUNTRY FRIED CHICKEN



Country Fried Chicken image

Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.

Provided by visions

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 8h35m

Yield 8

Number Of Ingredients 13

8 skinless, boneless chicken breast halves
1 quart buttermilk
3 shallots, finely chopped
2 tablespoons chopped garlic
2 tablespoons salt
2 tablespoons white sugar
1 ¼ teaspoons ground cumin
1 ½ teaspoons ground black pepper
2 cups vegetable oil for frying, or as needed
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
8 large eggs, beaten

Steps:

  • Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
  • Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
  • Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
  • Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
  • Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
  • Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g

COUNTRY BREAD



Country Bread image

Provided by Food Network

Time 7h35m

Yield 2 loaves

Number Of Ingredients 4

1 1/2 pounds all-purpose flour, plus more for dusting
Room temperature water
3 grams fresh yeast, crumbled
1 tablespoon kosher salt

Steps:

  • The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
  • Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
  • Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
  • Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
  • Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
  • Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
  • Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
  • Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
  • Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

AS EASY AS IT GETS CHICKEN-FRIED STEAK



As Easy As It Gets Chicken-Fried Steak image

Chicken-fried steak is a treat no Southerner can resist! And I can't resist a 5-ingredient version of the recipe. This is really not a hard food to prepare and I give ideas for rounding out a traditional meal using convenience foods. Prepare as much of your menu as possible beforehand because once the meat starts cooking, it goes fast! Treat yourself to some real down-home southern cooking today!

Provided by Lorraine of AZ

Categories     Meat

Time 21m

Yield 4 serving(s)

Number Of Ingredients 7

4 cube steaks (one for each of your diners)
1/3 cup flour
salt and pepper
1/4 cup milk
1 egg, beaten
1 1/4 cups dry bread, crumbs (panko may be used)
1/3 cup salad oil

Steps:

  • Mix the flour, salt and pepper together in a bowl; I use soup bowls. You may measure these, as I do, Rachael Ray style ~ in other words I eyeball the amounts. In a second bowl. whisk together the milk and egg until lemon colored. I a third bowl, add the dry bread crumbs. Line the bowls up assemble-line style.
  • Dredge the meat in the seasoned flour, knocking off excess. Dip floured meat in the egg and milk mixture, coating well. Then dredge in the bread crumbs, again, coating well.
  • Heat a cast-iron skillet (traditional but your own skillet will work) over medium-high heat. Add oil. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and brown 2-1/2 minutes per side for rare, 4 minutes per side for medium and 6 minutes per side for well-done. Turn only once. As you see, this goes fast and the meat requires your full attention while cooking. Remove meat to a serving dish and keep warm.
  • Notes: A traditional meal of chicken-fried steak includes:.
  • Mashed potatoes: use a prepared mix or refrigerated potatoes.
  • Country gravy: use an envelope of country-style gravy and prepare according to package directions.
  • Green beans: canned beans work well, perhaps flavored with some bacon.
  • Biscuits: use refrigerated baking powder style biscuits. These are a vital part of the Southerner's meal.
  • Salad: A wedge of lettuce or tossed green salad goes well.
  • Dessert: That's up to you. Mississippi Mud Cake was a fave in our home (recipe is posted).
  • Remember to prepare as much as possible of the menu beforehand so that once the meat is cooked, you're ready to heat.
  • To make CHICKEN-FRIED CHICKEN, I follow this same recipe, but I use pounded boneless skinless chicken breasts (your butcher will do this for you). I do like Panko on the chicken.

Nutrition Facts : Calories 261.9, Fat 20.3, SaturatedFat 3.3, Cholesterol 48.6, Sodium 97.7, Carbohydrate 15.9, Fiber 0.6, Sugar 0.7, Protein 4.2

INDIAN FRY BREAD



Indian Fry Bread image

This crisp and bubbly bread is wonderful for Indian tacos or served as a dessert with powdered sugar or sugar and cinnamon. We put refried beans, Mexican-seasoned ground beef, grated cheese, lettuce, tomatoes, black olives, salsa, and sour cream on top to make a great main dish for dinner.

Provided by Stargazer42

Categories     Bread     Quick Bread Recipes

Time 16m

Yield 10

Number Of Ingredients 6

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup cold water
1 tablespoon vegetable oil
oil for frying

Steps:

  • Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
  • Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
  • Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

Nutrition Facts : Calories 123 calories, Carbohydrate 19.3 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 214.8 mg, Sugar 0.1 g

BEST CITY CHICKEN



Best City Chicken image

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken

Time 1h15m

Yield 7

Number Of Ingredients 9

2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying

Steps:

  • Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  • Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  • Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g

EASY COUNTRY GRAVY



Easy Country Gravy image

Make and share this Easy Country Gravy recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Christmas

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup vegetable oil
3/4 cup flour
1 teaspoon seasoning salt or 1 teaspoon salt
black pepper (lots black pepper!)
4 cups half-and-half cream or 4 cups 18% table cream

Steps:

  • Heat oil in a large skillet over medium heat; whisk in the flour, salt and pepper until smooth.
  • Cook and stir over medium heat until browned (about 10 minutes, the mixture MUST be browned!).
  • Gradually whisk in milk or cream; cook/whisk until smooth and thickened (no lumps must remain).
  • If the gravy becomes too thick add in a litle more milk and whisk until smooth and heated.

COUNTRY GRAVY



Country Gravy image

Country gravy, also called sawmill gravy or white gravy, is a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time. This recipe is a down-home classic that takes just 15 minutes to pull together.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 16

Number Of Ingredients 5

1 tablespoon vegetable oil
2 tablespoons Gold Medal™ all-purpose flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
  • Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.

Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 90 mg, Sugar 2 g, TransFat 0 g

MANGO BREAD



Mango Bread image

This is an old family favorite I got from my grandmother.

Provided by YummyMum

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h30m

Yield 16

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 eggs
¾ cup softened butter
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 cups chopped mango
½ cup shredded coconut
¼ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
  • Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
  • Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 32.9 g, Cholesterol 57.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 311.8 mg, Sugar 19.7 g

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