LUCKY CHICKEN RECIPE
Time to get lucky in the kitchen because this easy chicken recipe is a sure-win thumbs up. It'll be bursting with flavor with every bite until it's gone.
Provided by Recipes.net Team
Categories Fried
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Combine flour, salt, and pepper in a mixing bowl. Dredge your chicken in this flour mixture, pat to remove any excess, and set aside.
- Heat vegetable oil in a deep frying pan. Add chicken and saute for roughly 5 to 7 minutes until golden brown.
- Add celery, peppers, and onions. Saute until translucent.
- Add butter, sugar, ketchup, and chicken broth. Mix well.
- Bring this to a simmer and continue simmering for about 30 minutes, or until chicken is fully cooked and the sauce has reduced by half.
- Season to taste with salt and pepper. Adjust accordingly.
- Garnish with green onions and serve with rice.
Nutrition Facts : Calories 704.00kcal, Carbohydrate 111.00g, Cholesterol 41.00mg, Fat 19.00g, Fiber 3.00g, Protein 20.00g, SaturatedFat 9.00g, ServingSize 4.00 people, Sodium 1,430.00mg, Sugar 21.00g, TransFat 1.00g, UnsaturatedFat 6.00g
LUCKY'S QUICKIE CHICKIE
Fresh basil is essential to get that fresh burst of flavor with a hint of sweet and sour in this dish. The ingredients are all on hand when my herb garden is in season! Add a salad and a favorite vegetable for a quick weeknight meal.
Provided by Lucky Noodles
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 5.3 g, Cholesterol 48.5 mg, Fat 6.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 5.2 g
LUCKY'S FRIED CHICKEN
Make and share this Lucky's Fried Chicken recipe from Food.com.
Provided by Marly Deschauer
Categories One Dish Meal
Time 42m
Yield 8-10 Peices, 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Mix all ingredients together.
- 2. Rinse chicken and pat dry.
- 3. Dust each peice of chicken heavily with seasoned flour mixture.
- 4. Let floured chicken parts sit on a rack for approximately 15 to 20 minutes to allow coating to adhere.
- 5. Begin to fry chicken, being sure not to crowd the fryer at 315 degrees for 12 minutes, flipping at six minutes.
Nutrition Facts : Calories 699.7, Fat 43, SaturatedFat 12.3, Cholesterol 212.6, Sodium 781.1, Carbohydrate 18.9, Fiber 1, Sugar 0.2, Protein 55.4
LUCKY WEDDING CHICKEN
We served this for our rehearsal dinner. The recipe became famous among those of us in attendance. Has ever more been known as wedding chicken. Taste, presentation and aroma is to die for. Sometimes I will marinate the chicken in this and freeze in gallon freezer bags for an easy ready-to-go meal. If you're lucky enough to have leftovers, they are great in salad and in pasta dishes. Times do not include marinating.
Provided by charlie 5
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken breasts in half so you have 8 half breasts. Clean well. Place in a glass dish.
- Mix garlic, salt, ginger, pepper, cumin, curry, oregano, soy, oil, and lemon juice together. Pour over the chicken breasts. Cover and refrigerate overnight.
- Heat bbq grill until coals are covered in white ash. Grill 5 minutes each side, or broil for 5 minutes on each side. Remove from grill. Place 1 t butter on each breast and serve.
Nutrition Facts : Calories 171.1, Fat 11.5, SaturatedFat 3.5, Cholesterol 44.3, Sodium 860, Carbohydrate 2, Fiber 0.5, Sugar 0.3, Protein 14.9
CHICKEN THIGHS WITH SOUR CHERRIES AND CUCUMBER YOGURT
If you're lucky enough to have more sour cherries than you need to make a pie, save them for this sweet and tangy chicken dish. The cherries are briefly simmered with sugar, vinegar and a bay leaf, then added to a sheet pan to roast alongside boneless, skinless chicken thighs and wedges of red onion. As they cook, the cherries absorb the chicken juices, becoming very savory and concentrated. Then, the whole thing is topped with dollops of cooling cucumber yogurt. Serve it with bread or rice to catch the juices at the bottom of the pan. If you can't get sour cherries, you can substitute seedless red or green grapes.
Provided by Melissa Clark
Categories poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients.
- In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
- Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside.
- Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You're not looking for them to be sweet, just balanced.)
- Spoon cherries and their juices around chicken and onions. (It's OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken.
- While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed.
- Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.
LUCKY'S CHICKEN ROASTED WITH VERMICELLI AND GARLIC
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, roasts, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 7
Steps:
- Add one teaspoon of the salt to the cup of water and set aside. In a small saucepan, heat the half-cup of olive oil over medium-low heat. Add the minced garlic to the warm oil and saute very gently until the garlic starts to brown. Watch carefully, because the minced garlic can quickly turn from "starting to brown" to burned - and the acrid taste and flavor of burned garlic is undesirable. As soon as the garlic starts to brown, add the salted water and cook over medium heat until almost all the water has evaporated. Remove from the heat and set aside to cool for about 30 minutes.
- Preheat the oven to 450 degrees.
- Bring a pot of water large enough to contain the egg vermicelli to a boil. Add 1 teaspoon of salt and the pasta. Cook for just 30 seconds. Drain immediately and refresh the pasta under cold running water. Drain well and combine the pasta with the garlic mixture.
- Divide the vermicelli into six equal mounds in a roasting pan just large enough to accommodate all the chicken halves. Brush the chicken halves with virgin olive oil and sprinkle with the remaining salt and freshly ground black pepper. Place a chicken half on top of each mound of vermicelli and roast for 30 to 35 minutes, until the chicken is golden and cooked through, and the edges of the vermicelli are browned and crispy. If vermicelli does not brown sufficiently on the edges, remove the excess chicken fat from the roasting pan and place the pan under a preheated broiler for one to three minutes to brown.
- With a slotted spatula, lift each chicken half with its vermicelli onto a heated serving dish. Serve immediately.
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