Pink Chicken Recipes

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PINK CHICKEN



Pink Chicken image

I got tired of the same ole chicken week after week, so decided to try something different. FYI - my lil guy is very picky and loves this!

Provided by sutersgal

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 3

1 cup Italian dressing
1 cup Catalina dressing
6 chicken drumsticks

Steps:

  • Preheat oven to 375°F.
  • Combine the italian and calalina dressings in a bowl.
  • Place drumsticks in a shallow baking dish and pour dressing over. Use tongs to turn the chicken in the dressing to coat. If the chicken has skin, bake with skin side up.
  • Bake for 45 minutes.
  • The dressing works great as a marinade for make-aheads.

Nutrition Facts : Calories 421.9, Fat 36.1, SaturatedFat 5.8, Cholesterol 59.1, Sodium 807.6, Carbohydrate 10.6, Sugar 9.9, Protein 14.5

FRIED CHICKEN WITH HONEY-PINK PEPPERCORN SAUCE



Fried Chicken with Honey-Pink Peppercorn Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

1 quart buttermilk
Kosher salt
2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Honey-Pink Peppercorn Sauce, recipe follows
1 cup honey
2 teaspoons pink peppercorns, toasted and coarsely chopped
Grated zest of 1 lime
Juice of 2 limes
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat.
  • Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish. Season generously with salt and pepper.
  • Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet . Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
  • Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
  • Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce.
  • Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature.

PINK CHICKEN SAUTé



Pink Chicken Sauté image

Provided by James Beard

Categories     Chicken     Dairy     Sauté     Winter     House & Garden

Yield Serves 4

Number Of Ingredients 9

3 1/2 to 4 pound chicken, quartered
4-6 tablespoons butter
2 tablespoons finely chopped onion
1/2 teaspoon thyme
1 tablespoon paprika
1 cup heavy cream
Salt, freshly ground pepper
1 cup white wine (Pouilly Fuissé or White Pinot)
Garnish: chopped parsley, paprika

Steps:

  • Brown the chicken pieces in the butter, turning each piece to color evenly. When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes. Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine. Simmer gently until chicken is tender. Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes. Remove chiken to a hot platter and reduce pan juices over high heat. Add 1 cup heavy cream, heat through and blend. Thicken sauce with beurre manié and taste for seasoning. Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley. Serve with a rice pilaf and a crisp salad.

PINK DIPPIN' SAUCE



Pink Dippin' Sauce image

A pink sauce that is great on just about everything. My family likes it on chicken, fish, game meat, beef, rice... We have found similar sauces at local Chinese restaurants.

Provided by mrs.rainwater

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 4h

Yield 16

Number Of Ingredients 6

¼ cup white sugar
¼ cup mustard powder
½ cup vegetable oil
½ cup mayonnaise
¼ cup ketchup
¼ cup water

Steps:

  • In a medium bowl, stir together the sugar and mustard powder. Whisk in the oil, mayonnaise and ketchup until well blended. Gradually whisk in water. Cover and refrigerate for 4 hours before serving. Use within 5 days.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 4.8 g, Cholesterol 2.6 mg, Fat 13.1 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 80.9 mg, Sugar 4.1 g

PINK CHICKEN SALAD



Pink Chicken Salad image

With dried cranberries, grapes and paprika, this is simply one of the best chicken salad recipes I have ever had! Enjoy :)

Provided by KsuKitty

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

3 chicken breasts, cooked and chopped
1 stalk celery, chopped- about 3/4 cup
2 green onions, chopped
1/2 cup grapes, seedless, halved
3/4 cup cranberries, dried
3/4 cup salad dressing, such as Miracle Whip brand
2 tablespoons reduced-fat coleslaw dressing (Marzetti's is good)
1 teaspoon paprika
1 teaspoon seasoning salt
fresh coarse ground black pepper, to taste

Steps:

  • Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
  • Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.

Nutrition Facts : Calories 192.9, Fat 9.8, SaturatedFat 2.9, Cholesterol 64.6, Sodium 286.5, Carbohydrate 9.3, Fiber 1.1, Sugar 5.6, Protein 16.8

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