Serve these  spicy wings with blue cheese dip

Servings 4-6

INGREDIENTS:

1/4 cup ketchup

1/4 cup hot sauce (such as Frank’s Red Hot)

1/3 cup red wine vinegar

1 tablespoon spicy brown mustard

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

1 to 1-1/2 teaspoons garlic powder

1 tablespoon sugar

5 tablespoons butter

3 pounds chicken wings, tips removed, wings separated at joints

INSTRUCTIONS:———————————————-

Taken from my “Favorites” folder!

Yield about 2-1/2 cups

INGREDIENTS:

1 cup prepared Kraft Italian dressing(can use Kraft Zesty Italian)

1 (12 ounce) can beer

6 garlic cloves, minced

1 teaspoon seasoned salt

1 teaspoon black pepper

INSTRUCTIONS:————————————-

Servings 3-4

INGREDIENTS:

1/2 cup milk

1 large egg, lightly beaten

1 cup bread dry bread crumbs (mixed with 1 teaspoon seasoned salt and black pepper, 2 teaspoons garlic powder and 1/2 teaspoon cayenne)

1 pound boneless skinless chicken breasts (pounded to about half the size)

4 tablespoons butter

1 tablespoon oil

1/2 cup chicken broth

1-1/2 cups heavy (33-35%) whipping cream

2 teaspoons all-purpose flour

1/2 to 3/4 cup freshly grated Parmesan cheese

1/3 cup packed chopped fresh basil (can use more)

salt and fresh ground black pepper, to taste

INSTRUCTIONS:————————————————–

1. Place milk in a shallow bowl add in the lightly beaten egg, then whisk until combined.
2. In another shallow bowl combine bread crumbs with seasoned salt, fresh ground black pepper,  garlic powder and cayenne
3. Dip chicken first in the milk, then coat with breadcrumb mixture, pressing down with fingers to adhere the crumbs to the chicken.
4. In a skillet over medium heat, fry chicken in butter on both sides until the juices run clear; remove to a large shallow bowl or plate and keep warm
5. Add the broth to the skillet; bring to a boil over medium heat stirring to loosen browned bits from pan.
6. In a small cup or bowl whisk the cream with flour until smooth.
7. Stir in the cream; bring to a light boil stir for one minute.
8. Reduce heat, then stir the Parmesan cheese, basil and black pepper; simmer and stir until heated through, then season with salt to taste.
9. Pour the sauce over the chicken.
10. Serve with cooked pasta.

There is enough brine for about 12 pieces of chicken depending on what parts you are using

Not a lover of spice? you omit the hot sauce

INGREDIENTS:

3 cups buttermilk (or just use the whole quart and increase the oil to 5 tablespoons)

1/4 cup oil (4 tablespoons, can use olive oil or vegetable or canola oil)

3 to 4 tablespoons Frank’s Red Hot sauce (or Louisiana hot sauce

2 tablespoons Dijon mustard

6 large garlic cloves, minced (or 1 tablespoon garlic powder)

1-1/2 teaspoons seasoned salt OR white salt

1 teaspoon fresh ground black pepper (can use more)

2 medium onions, sliced

INSTRUCTIONS:—————————————————

In a large bowl whisk the buttermilk with oil, hot sauce, minced garlic, Dijon mustard, 1 teaspoon white salt and black pepper.

Mix in the sliced onions.

Add in chicken pieces; using your hands turn the chicken pieces to coat well in the buttermilk mixture.

Cover and refrigerate for a minimum of 8 hours or up 24 hours, turning occasionally.

Plan a day ahead the chicken needs to soak in the buttermilk for 24 hours

Servings 4

INGREDIENTS:

8 pieces of skin-on chicken (use all the same,  either all thighs or legs or breasts, if you are using all legs you can get away with a few more pieces)

4 cups buttermilk (or can use my Buttermilk Brine recipe posted HERE

1-1/2 teaspoons seasoned salt

1-1/2 teaspoons freshly ground black pepper

1/2 to 1 teaspoon cayenne pepper (depending on your heat level)

1/4 teaspoon dried thyme (rubbed between fingers to release the flavors)

2 cups all-purpose flour

1 tablespoon garlic powder

1 teaspoon white sugar

1/4 cup bacon grease

canola oil, as needed

INSTRUCTIONS:—————————————-

1. Place the chicken pieces into an extra large bowl.
2. Pour the buttermilk over the chicken and refrigerate for 24 hours.
3. Remove the chicken from the buttermilk allowing any excess buttermilk to drip off.
4. Prepare a large baking sheet.
5. In a shallow bowl stir together the seasoned salt, black pepper, cayenne pepper, thyme, flour, garlic powder and sugar.
6. Dredge the chicken in the flour mixture then place all the coated pieces onto a rack and allow to site for 30 minutes.
7. Heat oil and bacon grease in a skillet over medium heat (use enough oil to generously coat the bottom of the skillet).
8. Brown the chicken pieces a few at a time about 3 minutes per side then transfer to baking sheet skin side facing upwards.
9. Brown the remaining chicken then place on baking pan.
10. Bake uncovered for 50 minutes in a preheated 375 degree F oven or until chicken is cooked through.

Plan ahead there is a 5 hour refrigeration time for the chicken

Servings 4

INGREDIENTS:

1 whole roasting chicken (about 4 pounds)

3-1/2 teaspoons seasoning salt, divided

14 large whole fresh garlic cloves, peeled and  divided

2 tablespoons melted butter

2 tablespoons olive oil

1 tablespoon fresh lemon juice (can use more)

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon fresh ground black pepper (can use more)

INSTRUCTIONS:——————————————————-

1. Season the inside cavity of the chicken with about 2 teaspoons seasoned salt or white salt then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher’s string.
2. Fold the wings under.
3. Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
4. In a bowl whisk the melted butter with oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt, paprika and black pepper.
5. Brush the outside of the chicken all over with the melted butter mixture.
6. Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking — refrigerate no longer than 5 hours or the lemon will start to “cook” the chicken).
7. Place the chicken on the rotisserie spit/rod.
8. Cook for about 1-1/2 hours or until the chicken is thoroughly cooked.

Posted on recipezazz.com

A huge plus about this recipe is that you can coat the breasts, brown them in oil and then refrigerate before continuing with the remainder of the recipe which makes this a great recipe to serve to dinner guests, 30 minutes before serving just drizzle with the marinara sauce and bake!

I use my marinara sauce (posted here on the site)  or use your own favorite marinara or pasta sauce,  it’s best to use fresh not frozen thawed breasts for this, with previous experience cooking frozen thawed breasts sometimes tend to create a soggy crust, if you are using frozen thawed make certain that your chicken breasts are completely thawed with no extra moisture left in them

Servings 4-6

INGREDIENTS:

6 boneless skinless chicken breasts

2 large eggs, slightly beaten

1-1/2 cups dry breadcrumbs ( use dry breadcrumbs only!)

1/4 cup freshly grated Parmesan cheese

1-1/2 teaspoons garlic powder

1 teaspoon dried Italian seasoning

1 teaspoon seasoning salt

1/2 teaspoon black pepper (can use more)

1/4 to 1/2 teaspoon cayenne pepper, or to taste

2 to 3 cups marinara sauce ( use about 1/3 cup sauce for each breast)

6 slices mozzarella cheese (can use more)