Chicken Fried Chicken

Chicken Fried Chicken

chicken fried chickenI’m pretty sure you know what Chicken Fried Steak is, although I’ve always wondered why it bears such a name.  For those who’ve never heard of Chicken Fried Steak it’s basically a beef steak that’s been dipped in batter then fried.  Sort of like fried chicken, I guess that’s where it gets its name.  It’s usually smothered in gravy and served with mashed potatoes.  Really it’s diner food, you know the place that serves up grease laden food.  Anyway since I’m not a big fan of this dish I decided I should make it with chicken and call it Chicken Fried Chicken!

I know the name Chicken Fried Chicken sounds redundant, why not just call it fried c.icken.  Well that’s because when we think of fried chicken we think fried and battered drumsticks and other chicken parts cooked with the bone.  My Chicken Fried Chicken uses boneless skinless chicken thighs so it sort of looks like the ever baffling Chicken Fried Steak.

Like its beef counter part, Chicken Fried Chicken is served with gravy and a starch and veggie.  It’s actually really good.  My family loves it!

So here’s my recipe for Chicken Fried Chicken.

Ingredients:

8 Boneless Skinless Chicken Thighs

1 1/2 Cups All  Purpose Flour

1 Cup Italian Seasoned Bread Crumbs

1 Tbl. Garlic Powder

1 Tbl. Salt

1/2 Tbl.  Ground Black Pepper

1  Tsp. Oregano

1 Egg

1/2 Cup Milk

Oil  for frying

Directions:

Rinse chicken thighs and pat dry with paper towel

Pound chicken thighs until they are about 3/4″ thick

Mix together dry ingredients in a bowl or dish

In a separate bowl whisk together egg and milk

Heat oil in a deep fryer or large frying pan to 350°

Dip chicken into egg and milk mixture, shake off excess liquid

Dredge chicken in the dry ingredients until it’s evenly coated

Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°

Place cooked chicken on plate covered with paper towels to drain oil

Serve with chicken gravy

Chicken Fried Chicken
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Servings
4-5 Servings
Servings
4-5 Servings
Chicken Fried Chicken
Print Recipe
Servings
4-5 Servings
Servings
4-5 Servings
Ingredients
Servings: Servings
Instructions
  1. Rinse chicken thighs and pat dry with paper towel
  2. Pound chicken thighs until they are about 3/4" thick
  3. Mix together dry ingredients in a bowl or dish
  4. In a separate bowl whisk together egg and milk
  5. Heat oil in a deep fryer or large frying pan to 350°
  6. Dip chicken into egg and milk mixture, shake off excess liquid
  7. Dredge chicken in the dry ingredients until it's evenly coated
  8. Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°
  9. Place cooked chicken on plate covered with paper towels to drain oil Serve with chicken gravy
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Crispy Oven Fried Chicken

Crispy Oven Fried Chicken

fried chickenEveryone loves Fried Chicken!  It’s one of our favorite comfort foods.  But no one loves the mess frying chicken can entail.

Yes fried chicken can be messy to prepare.  First you have to batter each piece of chicken, then you have to fry it.  Both steps can leave your kitchen sticky and greasy, not to mention hot and smelling of oil.  Who wants to stand in the kitchen for hours frying battered chicken parts when there is a much easier alternative.   Place all your chicken in a baking dish and cook it in the oven!

I know, fried chicken in the oven?  I was a bit skeptical myself, but when I tried it everyone loved it!  It’s sort of like that Shake n’Bake mix you find in the store.  Yes, fried chicken without the greasy mess!

For my recipe I use boneless skinless chicken thighs, they bake better than bone-in chicken parts and don’t dry out like chicken breasts sometimes can.  I serve it with red beans and rice or mashed potatoes with gravy.  It’s my version of fast food fried chicken at less than half the cost!

Here’s my recipe for Oven Fried Chicken!

Ingredients:

8 – 10 Boneless Skinless Chicken Thighs

2 Cups all purpose flour

1/4 cup olive oil

1 tsp. kosher salt

1 tsp. garlic powder

1/2 tsp. ground black pepper

1/2 tsp. oregano

1/4 tsp. cayenne red pepper

Directions:

Pre-heat oven to 325°

Rinse chicken thighs and pat dry with paper towel

Measure oil and four into separate bowls

Mix all the spices together

Stir half of the spice mixture into the Olive Oil

Combine the other half of the spice mixture to the flour, toss well so it combines evenly

Brush each thigh with oil mixture be sure to cover all sides

Dredge oiled thighs in the flour mixture

Place on to a non-stick baking pan or tray

Bake for 45 minutes flipping chicken about half way thru the baking time

Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp

Chicken must have an internal temperature of at least 165° before you take it out of the oven

 

 

 

Oven Fried Chicken
Print Recipe
Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Oven Fried Chicken
Print Recipe
Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 325°
  2. Rinse chicken thighs and pat dry with paper towel
  3. Measure oil and four into separate bowls
  4. Mix all the spices together
  5. Stir half of the spice mixture into the Olive Oil
  6. Combine the other half of the spice mixture to the flour, toss well so it combines evenly
  7. Brush each thigh with oil mixture be sure to cover all sides
  8. Dredge oiled thighs in the flour mixture 
  9. Place on to a non-stick baking pan or tray
  10. Bake for 45 minutes flipping chicken about half way thru the baking time
  11. Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp Chicken must have an internal temperature of at least 165° before you take it out of the oven
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The Best Crock Pot Beef Stew

The Best Crock Pot Beef Stew

Crock Pot Beef Stew
I babysit my twin grandbabies 3-4 days a week, and they are adorable handfuls!  They keep me so busy that it’s hard to find the time to make dinner, that’s about when they get a wee bit fussy.  Many days my husband and son pick-up dinner on their way home, but there’s really nothing like a home cooked meal.

To keep us fed and the twins happy I’ve turned to my crock pot.  It makes my life so much easier, it’s a great way to multi-task.  I toss ingredients in it in the morning before the twins arrive and have dinner ready in the evening.  My crock pot is even big enough to cook food for my son and his wife, so I pack some up to go.  I just have to keep reminding them to bring back the containers if they want more home cooked meals!

Beef Stew is one of the best things to cook in a crock pot.  The slow cooking process makes the meat tender and tasty so you don’t have to use the more expensive cuts of meat.  I’ve made stews on the stove, most of the recipes I’ve come across involves dredging the meat in flour, just an extra messy step in my opinion.  My crock pot stew doesn’t involve dredging, I just toss all the ingredients in the pot and my stew comes out just as good, if not better.

Beef stew is just one of those comfort foods that I need every so often, specially when it’s chilly outside.  I know that sounds weird if you know I live in Hawaii, but has been getting quite chilly at my house, at least for me.  I wear a sweater when the temperature drops to 60!
My family, like most folks in the islands, eat stew with steamed white rice.  You can serve this stew with rice, or any other starch you prefer.  Hope your family loves it the way my family does!  Enjoy!
The Best Crock Pot Beef Stew
Serves 4-6
Ingredients:
3 1/2 lbs. chuck roast
1 lb. bag baby carrots
3 large celery stalks
6 small or medium sized potatoes ( I prefer Yukon Gold or the Red Skinned ones)
1 large onion
2 cups vegetable broth
1 1/2 cups beef broth
1/2 cup balsamic vinegar
1 tbls. rosemary (dried or fresh)
1 tbls. oregano (dried or fresh)
3 tbls. cornstarch
sea salt to taste
Crock Pot Beef Stew
Directions:
1.  Cut roast into 1″ chunks trimming off fat.
2.  Wash celery stalks and slice into 2″ sections.
3.  Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
4.  Toss everything, including baby carrots, into the crock pot.
5.  Sprinkle with spices.
6.  Pour vegetable broth and 1 cup beef broth over all.
7.  Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
8.  Stir everything together making sure the cornstarch mixture is well distributed.
9.  Cover pot and set on slow cook for 8-10 hours.
Serve when ready.  Store leftovers in airtight container in the refrigerator.  Believe me you’ll want to make extra just for leftovers, it tastes even better the next day!
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Ingredients
Servings: People
Instructions
  1. Cut roast into 1" chunks trimming off fat.
  2. Wash celery stalks and slice into 2" sections.
  3. Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
  4. Toss everything, including baby carrots, into the crock pot.
  5. Sprinkle with spices.
  6. Pour vegetable broth and 1 cup beef broth over all.
  7. Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
  8. Stir everything together making sure the cornstarch mixture is well distributed.
  9. Cover pot and set on slow cook for 8-10 hours.
  10. Serve when ready.
Recipe Notes

Store leftovers in airtight container in the refrigerator. Believe me you'll want to make extra just for leftovers, it tastes even better the next day!

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Italian Herb Pot Roast

Italian Herb Pot Roast

If you’ve a yen for some comfort food nothing is more comforting than this Italian Herb Pot Roast.  It’s delicious, filling, and oh so easy to make!

I make this Italian Herb Pot Roast in the crockpot.  All you have to do is toss in all the ingredients, including the veggies, set the pot to slow cook, and when you come home your dinner’s ready!

What makes my Italian Herb Pot Roast different from all the other pot roast recipes out there?  I add lots of garlic and a bit of Balsamic Vinegar to give it extra flavor.  And since you’re throwing everything in the pot it’s really a complete meal.  Best of all I use chuck roast, one of the least expensive cuts of meat.  This meal isn’t only easy to make, it’s easy on the budget too!

Italian Herb Pot Roast is the perfect comfort food for rainy or snowy days.  Served with a loaf of fresh crusty bread or even garlic knots it’s simply a delicious meal the whole family will enjoy!

So the next snowy or rainy day, or just because you feel the need for some good old fashioned comfort food haul out your crockpot and make some Italian Herb Pot Roast.  Here’s the recipe!

Ingredients:

2-3 Lbs.  Chuck Roast

4  Large Potatoes scrubbed clean and cut in quarters

2  Cups Baby Carrots

1 Large Onion cut into large chunks

6 Cloves Garlic finely minced

1 Tbls. Italian Seasoning

1 Tsp.  Oregano

1 Tsp.  Rosemary

1/2 Tsp.  Thyme

2 Cups Beef Broth

1/2 Cup Balsamic Vinegar

Directions:

Toss all the ingredients into a crock pot.

Stir gently making sure to get some of the liquid on top of the roast.

Set the pot to low – about 8 hours.

Serve when done!

Italian Herb Pot Roast
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Italian Herb Pot Roast
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Ingredients
Servings:
Instructions
  1. Toss all the ingredients into a crock pot.
  2. Stir gently making sure to get some of the liquid on top of the roast.
  3. Set the pot to low - about 8 hours.
  4. Serve when done!
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Almost Homemade Pasta Sauce

Almost Homemade Pasta Sauce

Almost Homemade Pasta SauceI used to make homemade Pasta Sauce with fresh tomatoes and seasonings.  Those days are long gone.  With everything going on I just can’t seem to find the time so like many busy folks I started to use store bought sauce in a jar.  There are many brands and flavors out there, many of them are just fine I guess, but they just aren’t the same as homemade.  Well you don’t have to settle for generic pasta sauce.  With just a bit of dressing up you can make jar pasta sauce taste like homemade.  Yes even the less expensive store brands!  All it takes are a few extra ingredients stirred into the sauce as you heat it.  No chopping involved, promise!

I make this sauce to use for spaghetti, ziti, and other pasta dishes.  You can even use it for pizza, and it’s great for dipping my Stromboli in!

You can make sauce ahead for later use.  I usually pour it into mason jars and store in the fridge for about a week or so.  For longer storage you can seal it or freeze it in the jars, that way you’ll always have pasta sauce handy!

I like to use fresh herbs from my garden.  I always keep small pots of herbs in the kitchen.  It’s a very inexpensive way to add fresh herbs when you need them.  Just pinch off what you need when you need it.  But if you don’t have fresh herbs no worries, just use the spices in you spice rack!

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Here’s what you need to dress up your store bought jar of pasta sauce.

Ingredients:

1 Jar or Can of Pasta Sauce – Original or Garlic & Onion work best

1 Can Diced Stewed Tomatoes – Italian Style – half drained

1 Tbls.  Garlic Powder

1 Tsp.  Oregano (fresh or dried)

1/2 Tsp. Rosemary (fresh or dried)

1/2 Tsp. or 3-4 leaves Basil (fresh or dried)

Directions:

Place jar pasta sauce in a pot.

Add stewed tomatoes, garlic, and herbs.  If you’re using fresh herbs rinse them in water, pat dry with a paper towel, and tear into small pieces before adding to sauce.

Stir to mix well.

Simmer about 15 minutes, stirring every few minutes to keep from scorching.

Serve over hot pasta or place in jars for later use.

Store sauce in the fridge for about a week or freeze.

 

 

Almost Homemade Pasta Sauce
Print Recipe
Dress up store bought jar pasta with a few easy ingredients. It will taste like homemade!
Servings
2 Quarts
Cook Time
15 Minutes
Servings
2 Quarts
Cook Time
15 Minutes
Almost Homemade Pasta Sauce
Print Recipe
Dress up store bought jar pasta with a few easy ingredients. It will taste like homemade!
Servings
2 Quarts
Cook Time
15 Minutes
Servings
2 Quarts
Cook Time
15 Minutes
Ingredients
Servings: Quarts
Instructions
  1. Place jar pasta sauce in a pot.
  2. Add stewed tomatoes, garlic, and herbs. If you're using fresh herbs rinse them in water, pat dry with a paper towel, and tear into small pieces before adding to sauce.
  3. Stir to mix well.
  4. Simmer about 15 minutes, stirring every few minutes to keep from scorching.
  5. Serve over hot pasta or place in jars for later use.
  6. Store sauce in the fridge for about a week or freeze.
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