MAGIC CRISPY CHICKEN
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Chicken Small Plates Kid-Friendly Breadcrumbs Honey Bake Dairy Free Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rack in middle of oven; preheat to 450°F. Whisk egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton salt, and several cranks of black pepper in a large bowl until smooth. Pat chicken dry with paper towels. With your knife parallel to the cutting board, slice breast into 1/2"-thick cutlets (if you end up with smaller breasts, you may not need to slice them). Place in bowl and turn with tongs to evenly coat. Set aside.
- Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles appear instantly, you're good to go. Add remaining panko and cook, stirring, until golden brown, about 5 minutes. Let panko cool in pan about 5 minutes.
- Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on rack. Repeat with remaining chicken, spacing evenly apart on rack. Discard any remaining panko.
- Bake chicken until cooked through and breadcrumbs are deep golden brown, 10-15 minutes. Let cool slightly.
- Stir honey, cayenne, and remaining 1/4 cup mayonnaise and 1/4 cup mustard in a small bowl; season with black pepper. Add chives to sauce.
- Serve chicken with sauce alongside for dipping.
MAGIC FRIED CHICKEN
EASY and VERY GOOD! Can be served with rice,potatoes or any other vegetable. Be sure to make some gravy to serve over rice or potatoes. SOURCE: Great American Cooking Recipes @ MSN Groups submitted by:Christi
Provided by Tillie Bianco
Categories Chicken
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a pan or shallow bowl; pour the buttermilk over and let marinate 1 hour at room temperature.
- Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces and pat it in well with your hands.
- Combine the flour and the remaining Poultry Magic in a shallow bowl.
- Heat the oil in a 12 inch skillet over high heat until very hot.
- Dredge the chicken in the seasoned flour, shaking off the excess and add to the oil, skin side down, in a single layer.
- Cover the skillet,reduce heat to medium and fry--checking occasionally to make sure the chicken is not burning, until browned on one side, about 5-6 minutes (if the chicken seems to be browning too quickly, turn down the heat).
- Turn the chicken pieces over, cover and fry-checking occasionally until they are a rich golden brown.
- Remove from the skillet and drain on paper towels.
- Set the skillet with the oil aside until oil is cooled.
Nutrition Facts : Calories 867.4, Fat 68, SaturatedFat 13.4, Cholesterol 132.6, Sodium 248.8, Carbohydrate 25, Fiber 0.8, Sugar 6, Protein 38.3
MAGIC CHICKEN PIES
These pies are called Magic because the single piece of chicken goes so far it's amazing. Pies of all descriptions make great 'lunch box' food. Personally have not tried yet but sounds good From the simple savings newsletter
Provided by Julia-2
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°. Sauté the leeks and mushrooms in the butter till soft, stir in the flour and gradually add the milk until a thick sauce is formed. Add the potato, thyme and the chicken breast shredded. Season with salt and pepper and allow to cool. Grease a medium muffin pan with cooking spray. Line muffin pans with pastry. I find an empty 800g tomato tin or 400g tuna tin cuts just the right size circles for the muffin pans. Press the pastry in gently (re rolling the pastry until all the pans are lined). Spoon in the chicken filling. Using the pastry trimmings cut strips of pastry - four for each pie, and lattice the pastry strips on the top of each pie. You will need to dab a little cold water onto the ends of the pastry strips and press them down firmly so they don't pop up as the pastry cooks.
- Brush lightly with beaten egg and bake for 20 minutes or until golden.
Nutrition Facts : Calories 709.8, Fat 42, SaturatedFat 13.4, Cholesterol 98, Sodium 583.7, Carbohydrate 64, Fiber 5.7, Sugar 2.1, Protein 19.7
MAGIC CHICKEN PIE
Pour it on! This delicious chicken pie casserole makes it's own biscuit top and creamy gravy as it cooks!
Provided by Judith Hannemann
Categories Chicken Comfort Foods Everyday Meals
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.
- In a large bowl, mix the milk and baking mix; set aside.
- Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
- Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:
- Distribute shredded chicken over melted butter evenly
- Distribute veggies over the chicken evenly
- Distribute the onion over the veggies evenly
- Distribute the cheese over the onion evenly
- Pour baking mix batter over the top evenly
- Pour the soup/stock mixture over the top evenly
- Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.
- Remove from oven and let stand 10 minutes before serving.
Nutrition Facts : ServingSize 1 person, Calories 507 kcal, Carbohydrate 43 g, Protein 23 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 77 mg, Sodium 1554 mg, Fiber 3 g, Sugar 10 g
SLOW COOKER MAGIC CHICKEN
Delightfully tender chicken cooked in a mushroom soup and yogurt sauce with root vegetables.
Provided by Marjorie Wind
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 8h15m
Yield 4
Number Of Ingredients 8
Steps:
- Spread carrots, onion, and turnip into the bottom of a slow cooker crock. Arrange chicken pieces atop the vegetables. Season the chicken with salt and pepper.
- Stir mushroom soup and yogurt together in a bowl; pour over the chicken. Place the bay leaf atop the mixture.
- Cook on High for 1 hour. Reduce heat to Low and continue cooking another 7 hours.
Nutrition Facts : Calories 878.5 calories, Carbohydrate 21.9 g, Cholesterol 129.9 mg, Fat 72.2 g, Fiber 4 g, Protein 34.5 g, SaturatedFat 21 g, Sodium 759.2 mg, Sugar 10.4 g
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