simple Oven Fried Chicken Recipes

Oven fried chicken recipes are very easy to make. I got even lazier and used some shake and bake that I found in the pantry, instead of the crackers. This was fast, easy, and best of all, it tasted great. Also, it's convenient for busy moms.

Oven fried chicken recipe #1

Pan Fried Chicken

Ingredients:

4 Boneless, skinless chicken breasts

1 stick margarine

1 sleeve saltine crackers - crushed

Instructions:

Preheat oven to 375. Melt margarine on 11x14 baking sheet in oven while preheating. When margarine is melted take off sheet from oven and coat each chicken breast in margarine, then in crushed saltines. Place back on baking sheet and bake for 40 minutes turning halfway through.
Oven fried chicken recipe #2

Ingredients:

2 large eggs, beaten lightly

1 tablespoon Dijon mustard

1 teaspoon dried thyme

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package (5 1/4 ounces) plain Melba toast, pulsed to sand and pebble texture

4 drumsticks and 4 thighs, skin removed

Spray bottle filled with vegetable oil or vegetable oil cooking spray

Instructions:

Adjust rack to upper-middle position and heat oven to 400 degrees F. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan. Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess. Set chicken on rack. Spray top quantum of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs.
Oven fried chicken recipe #3

Ingredients(For 6 servings):

2 chickens (3 pounds each), cut in eight serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or vegetable shortening

Instructions:

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece fully with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer. Working in batches, considered place any pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. take off the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F. Before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Most habitancy use a frying pan, but I use a stockpot so the grease doesn't get all over the stove (and me!).

I use a candy thermometer to check the oil temperature.

simple Oven Fried Chicken Recipes

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A Few Simple Tips on Cooking With Rice

Rice is a very versatile food which can be a meal in itself, can be eaten cold as a salad, hot as a pudding or it can be served as a meal accompaniment. Use online recipes to get the most out of your packet of rice and experiment with different rices – long grain, short grain, arborio or risotto rice, pudding rice, brown rice, wild rice and basmati rice.

Roger is a keen amateur chef, copywriter and web designer who works for 'The Recipe Collection' internet site. If you want to impress your nearest and dearest with your culinary skills, and wish to cook and nutritious rice dishes, then you should check out 'The Recipe Collection', a collection of recipes which includes many rice and risotto recipes, (amongst others). There is a rice recipe there to please anyone.

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Simple halogen ovens

Cooking with a simple halogen oven is easy and quick. It cuts the time it takes to bake, roast or steam almost in half. The heat is evenly distributed, so there is no need to turn meat and it will brown food perfectly.
With two racks, it is also easy to cook entire meals at the same time. A simple halogen oven is truly a revolution for the cook in a family. The self cleaning function is built in so washing up is also quicker.
With halogen there is a powerful and instant concentration of infrared waves that eliminates pre-heating and saves energy. This heat is circulated constantly by a fan, so it is evenly distributed around the food. The halogen light bulbs and high-powered fan are built into the lid of the oven. The base is a glass bowl with a capacity of ten litres.
Basically, halogen ovens should be used the same way as conventional ovens except the cooking time will be from 10 to 50 percent shorter. The exact amount of time that can be reduced depends on the model of halogen oven and the food.
Thawing food before cooking is also not necessary. Most halogen ovens can cook a frozen chicken in less than an hour. The heat focuses so fast that preheating is also not necessary. Just put the food in the oven and turn it on. However, they also have a thawing temperature.
Old family recipes need not be adjusted for cooking in a halogen oven. The only thing that needs to be changed is the temperature and cooking time. Halogen ovens come with instructions for adjusting cooking times and temperatures for different foods.
There are also cookbooks especially for halogen ovens that give more tips and guidelines. With over 80 recipes, it takes the guess work out of cooking. It also contains information and insight into this new kind of cooking.
Some trial and error may be required in the beginning to get experience and practice for different foods and recipes. It won't take long to realise how simple and efficient a halogen oven is.
Halogen cooking does not require a lot of fat or butter to make food moist and juicy. Not only can less fat be used, but it also drains away excess fat in meats so the food is healthier.
Simple halogen ovens are better for the environment. The initial investment is very affordable. They use less electricity and for a shorter time. The voltage is 230v/50Hz and the rated power is 1300w. Halogen ovens are safe. They use light energy to cook food.
There are accessories for halogen ovens that make life even simpler. A lid extender enlarges the capacity of the oven, a lid stand for safe keeping of the top which contains all the elements and a steamer and frying pan for cooking different items.
Halogen ovens are very versatile and can be used in many different ways. In a short time, with a few simple alterations to habitual cooking procedures, a whole new life in the kitchen will start that is much easier and a lot faster.

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Healthy and Simple Food to Eat When Camping

One of the most fun times you can have while camping is cooking for the group. Cooking is generally done over a fire or on a grill. You should bring foods that are easy to store and keep fresh. You should include snacks for the trail as well as foods to prepare for each meal. Perishable items should be stored in a refrigerator or in a cooler on ice.
Breakfast
Start your day off right with a breakfast that will get you ready for a day of hiking or exploring. Slice up some mushrooms, onions, bacon and potatoes and grill in a skillet over the fire until done. Mix eggs with a little milk and pour over the mixture to heat until the eggs are fully cooked. This is a great skillet meal that is easy to prepare and clean up. Another easy meal to prepare is a breakfast taco. Cook some eggs and place inside a tortilla with cheese and picante sauce. If you feel a bit more adventurous, try a breakfast pizza using pre made crusts and eggs. You can cook the eggs any way you like them and add bacon, potatoes or sausage. Heat the pizza crusts over the fire and top with your egg mixture and cheese.
Lunch
Keep lunch simple and easy to prepare and clean up so you get back to your adventures. Sandwiches are a great lunchtime treat using easy to store and prepare foods. Sliced lunch meats with vegetables on bread make the perfect pick me up. For a hot side dish to accompany the sandwiches take some frozen French fries, chili and cheese sauce; combine them in foil, wrapping it tightly. Throw the package on the fire and cook until the fries are cooked through and then enjoy your gooey chili cheese fries.
Dinner
Dinner consisting of a hearty stew is a great option. Using canned vegetables, mix equal parts of your favorites in a heavy pot. These can include corn, peas and beans. Also add a can of chunk chicken and pre made barbecue pork. Add two cans of tomato sauce and two cans of chopped tomatoes and simmer slowly over an open fire for a filling stew. If you went fishing and were lucky enough to make a catch, fry it for dinner. After cleaning the fish, cut it into fillets. Combine one can of beer with two eggs until thoroughly mixed. To that add twelve ounces of flour, two teaspoons of baking powder and salt and pepper to taste. Dip the fish in cornstarch then the batter. Place it in hot oil and fry until the batter puffs. This is a great way to enjoy the efforts put forth after a day of fishing.
Trail Snacks
No camping trip is complete without snacks to prepare and bring while you are out on a nature hike. Walking and hiking is hard work so you should bring some foods that will help boost your energy. Popcorn popped over an open flame is a fun way to prepare the next day's snack. Trail mix is a traditional option and is limited to only your imagination. Use a combination of hearty ingredients with sweets. Combine granola, raisins, chocolate chips, M & M's, cereal, dried fruits and nuts. Use whatever combinations you like.
My favorite camping meals though, are made with pudgie pie makers (also called pie irons). They are made of cast iron or metal and have long handles. Our family uses pudgie pie makers to meal delicious treats for lunch and dinner. Bread is the staple ingredient in making a pudgie pie. My favorite is grilled cheese. To make one, butter two slices of bread. Place the buttered side down in the pudgie pie maker. This will prevent the bread from sticking. Place a cheese slice on top of each slice of bread. Close the pudgie pie maker. Place in the coals of your campfire. It will only take a few minutes for the pie to cook. Turn the pie maker after about a minute. Watch your sandwich closely. Depending on how hot your fire is, the sandwich will cook very quickly. Ham and tomato are also very good additions to your cheese sandwich.
Pizza pudgie pies are popular with our family too. Again, butter two slices of bread and place the buttered side down in the pudgie pie maker. Add your favorite pizza toppings (ours are canned pizza sauce, pepperoni, and mozzarella cheese). Close the pudgie pie maker and place in the coals of your campfire to cook. Be careful when removing pudgie pies from your pudgie pie maker. Both the pudgie pie maker and your sandwich will be very hot.
Another favorite type of pudgie pie that our family enjoys are dessert ones. Butter your two slices of bread and place the buttered sides down in the pudgie pie maker. Spoon in some of your favorite prepared pie filling (cherry or apple are our favorites). Cook in the fire and enjoy.
And of course, no camping trip is complete without making smores. They're also very easy to make. Start by roasting a marshmallow over your fire. Once your marshmallow is warm and gooey, stick it on top of a graham cracker and a piece of a chocolate bar, and then top with another graham cracker.
Cooking while camping can really be a lot of fun. Preparing foods should be easy and require little clean up and use few pots and pans. At the end of the night, though, no camping trip would be complete without toasting marshmallows. Cut some branches and skewer large marshmallows. Hold each stick over the flame until brown and toasty. It makes a great, gooey dessert and an ideal end to your day.

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Eat Lean and Clean - Quick and Simple

"I don't know what to eat. I do not have the time to eat healthy. I'm gaining weight. My cholesterol is high. I'm taking Lipitor. My back aches. I'm overweight. My blood pressure is too high. I'm always tired. Can't sleep at night. Can you help?" Does this sound like someone you know? A major part of the solution is to eat lean and clean. Here's how.

Lt. Col. Weinstein, nationally known as the Health Colonel, has been featured on the History Channel and specializes in a military-style workout for all fitness levels on Fort Lauderdale Beach in South Florida. He is the author of Boot Camp Fitness for All Shapes and Sizes, Weight Loss - Twenty Pounds in Ten Weeks - Move It to Lose It, Discover Your Inner Strength (co-author), Change Made Easy and Quotes to Live By.

Colonel Bob's Books and Products on Amazon

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Simple Homemade Chicken Noodle Soup

The cold and wet season is a great time to enjoy a bowl of hot soup. I can slurp my way through any decent soup, especially when there's a heavy downpour and the cold air is beginning to gnaw at my bones.

One of my all time favorite warm soups is the chicken noodle soup. Chicken noodle soup is easy to make. I actually consider it as a leftover recipe, which means that most of its ingredients are leftover food. If you have a chunk of roast or fried chicken chilling in your refrigerator, by all means, take it out and bring it over to your kitchen!

Chicken noodle soup is also light on the budget. You don't need to worry about expensive ingredients to make one pot of savory soup. Moreover, chicken noodle soup is proven to be a nutritious soup that can help treat cold symptoms.

Here's my personal recipe for homemade chicken noodle soup:

Ingredients:

leftover fried, poached or roast chicken, chopped into small pieces
minced garlic, onions, carrots, and celery
cabbage, coarsely chopped
noodles or pasta (I use elbow or shell macaroni)
1/2 cup of beef broth or 1 cube of beef bouillion
fresh milk or evaporated milk
salt and pepper

Cooking instructions:

On a heated sauce pan sauté garlic, onions and celery.
Add the chicken and let the flavors get together for a while.
Pour water and let it simmer.
When it's beginning to boil, throw in your noodles or pasta cook to al dente.
Add your minced carrots and celery.
Add beef broth or beef bouillion for another layer of flavor.(optional)
Salt and pepper to taste.
When your soup is almost ready, pour a cup of milk into the pan and finish off by adding some chopped cabbage.

Enjoy!

Connie Vivero-Luayon is a freelance writer and copy editor. She covers various topics including health and nutrition, medical issues, diet and fitness, parenting and kids, home and style, green/frugal living, Web journalism, business, personal finance, and travel.

Read more at Suite101: Connie Luayon | Suite101.com http://www.suite101.com/profile.cfm/connieluayon

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Chicken Tenders - 4 Simple Steps

I always thought making fried chicken tenders (or fried chicken for that matter) was pretty straight forward.

1. put chicken in seasoned flour

2. fry it

My chicken tenders were OK, but my family wouldn't be cheering when they heard chicken tenders was on the menu that evening. Until I figured out the 4 simple steps I was missing...

1. Soak Chicken in Buttermilk (at least 15 minutes)

2. Let chicken sit after dipping in flour (about 5 minutes)

3. Make sure oil is hot enough

4. Fry in smaller batches

Initially I always just dipped my chicken in flour and put it in the oil. It never got as crispy as I wanted. I tried dipping in egg first, but that just made the batter goopy. I then saw Paula Dean dipping her chicken in buttermilk on one of her cooking shows, but by accident, I let several tenders sit on a plate waiting for the oil to get hot. It's that extra little bit of waiting that lets the "batter" set up and makes the tenders the most light and crispy.

The last 2 steps go hand in hand. If your oil isn't hot enough, it takes longer to fry your tenders and the batter won't get as light as you want it. And if you put too many pieces in your oil at once, it will drop your oil temperature very quickly, and it'll take extra long to cook, causing your batter to be heavy.

Now for the recipe, I don't use specific amounts. Eye ball it and adjust for your own tastes. What's most important is that you soak your chicken in buttermilk (about 15 minutes), after dipping in flour let it rest before frying (at least 5 minutes), make sure your oil is hot enough, and only fry a few tenders at a time.

1-2 lbs of chicken cut in to 1/4 inch thick strips

enough buttermilk to cover chicken strips in a medium size bowl

1-2 cups of flour

McCormick Grill Mates Montreal Steak Seasoning

(add more flour/seasoning if necessary to coat all chicken strips)

Fill a large pan with enough oil so that it's at least 1-1.5 inches deep. Turn heat to medium. Add a couple of shakes of steak seasoning to your flour. (more or less to your tastes) Stir. You won't be able to see the seasoning, but you'll taste it after you fry your tenders. Let chicken sit in the buttermilk for at least 15 minutes, and then take chicken 1 piece at a time and put in the flour. Cover thoroughly. Take chicken piece out of flour and put on a plate. Repeat until all chicken is floured. Let chicken rest for at least 5 minutes.

By this time your oil should be hot enough. Put 4-8 tenders in at a time (depending on the size of your pan). Set your timer for 8 minutes turning tenders over half way through. Take your tenders out and cool on a wire rack. Best served with white country gravy.

If your tenders aren't golden after 8 minutes, your oil isn't hot enough. Play around with turning up the heat or frying fewer tenders at a time. You might also just have to wait a bit longer to start frying so that your oil is hot enough. Once you get the system down, you'll have extra crispy, juicy chicken tenders your family will absolutely LOVE!

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Chicken fillets - 4 Simple Steps

I always thought that bids Fried Chicken (fried chicken or, for that matter) was pretty simple.

First put the chicken in seasoned flour

Second fry

My chicken fillets were OK, but my family would not rejoice if they heard that this was chicken on the menu tonight. Until I discovered that I had lost four steps ...

First dip chicken in buttermilk (at least 15 minutes)

Allow the second> Chicken ass after dipping in the flour (about 5 minutes)

3 Make sure the oil is hot enough

Fry in small batches 4 °

Initially, I soaked my chicken in flour and made into oil. It's never been clear as I wanted. I tried to swim in the first egg, but just make the dough sticky. Then I saw Paula Dean dip their chicken in buttermilk for one of his cooking shows, but if I had several offers to sit on a plate waiting for the oil too hot.He is waiting for a little more with the introduction of pasta, and offers the best light and flaky.

The last two steps go together. If oil is not hot enough, it takes longer to cook your offer and pasta is not as easy as you want. And if you put too many pieces your oil at a time, they will drop your oil temperature is very fast, and it will take longer to cook, your dough is too heavy.

Now for the recipe, I can not use certain amounts.Eye Ball, and adapt to your tastes. The most important is that you like chicken in buttermilk (about 15 minutes) after the rest for dipping in flour before frying (at least 5 minutes), make sure the oil is hot enough to fry, and a few operations in a time.

£ 4 02:01 Cut the chicken into 1 / inch thick strips

Buttermilk sufficient to cover the strips of chicken in a medium bowl

1-2 cups flour

McCormick Grill Mates Montreal SteakWort

(More flour / seasoning, if necessary, coat all chicken strips)

Fill a pot with enough oil to it at least 1 to 1.5 cm. Heat and medium term. Add a handful of flour on your steak. (More or less to taste) mix well. It will not be able to see Spice, but you, after frying your offers taste. Leave the chicken in butter for 15 minutes, and then take a piece of chicken at a time andPut the flour. Cover completely. Remove the chicken pieces with flour and put in the pot. Repeat until the chicken is floured. Let the chicken rest for 5 minutes.

At this point, you should see the oil hot enough. 8.4 deals with a time (depending on pot size of sale). Set the timer for 8 minutes, turning half of the business. Take your offer and let cool on rack. Serve the sauce with the white country.

If your services are notNow, after eight minutes, the oil is not hot enough. Play with a maximum heating or frying fewer calls simultaneously. You can also start with a little 'more to wait, then your oil hot enough to fry. Once the system down, you're more crispy, juicy chicken fillet in your family will be absolutely happy!

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Simple steps to save at the supermarket

One of the key concepts of this system works, "planning". For some people, I realize that this is a word fear, but should not be. The unorganized person can develop this simple method and use it to save money shopping.

Most people plan, that every day. Some plans are not as clear as others, but is still a plan. However, you can organize your daily and weekly to decide how to integrate thisPlan your program. For example, if my children grew, the Sunday night was the best time for me to plan my next week, inventory, then write my menu. This is essentially what is here. This is not complicated, and it is not rocket science. But you must be consistent.

The first step to improvise the plan include an inventory. One point of contact and you must understand,and I know what you have at hand. To start, you know, you need what I call the basics: simple spices, ketchup, mustard, eggs, milk, etc.. According to this method for several weeks, you can establish your basic inventory of the family. The next step is to develop a weekly menu.

Depending on family size and age, in this menu are obviously different for everyone. But the basic system remains the same. Plan your menu, useFood and consistent.

This article is one of the menus of many when I used my children to nursery and primary school to explain. always involved require simple solutions! My basic inventory consists of:

Chicken (my family prefers the breasts), but I would say whole chicken, beef, pork chops and beef sliced thin cube. Every week, I'd be a reminder to the menu on the refrigerator, and kept me focused on myObjective.

For example:
Monday-Spaghetti
Tuesday-Tacos
Wednesday Oven Baked Chicken
Pan Fried Pork Chops Thursday
Friday-Pizza
Saturday: chicken cream
Country fried steak on Sunday.

Looking at the top menu, you will see that we use the same meat, but not every day.Included in my weekly menu, always show me what is the main meal. Spaghetti, salad, bread and French.

Tacos and Spanish Rice
Oven baked chicken, beans and rice
fried pork chops with corn and peas
Friday-Pizza

Each week, the meat itself, IChange to not wince every time the spaghetti was listed, and have hamburgers and fry or manwhich (these two items with hamburger buns). The secret is to establish a "base" or stock that you can easily shop for each week. This makes the need for a grocery store without a plan and you feel your Rush U.S. dollars for low power. If you write and share a weekly menu, shop and buy only items that are consistent in the menu, andYou save dollars.

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