Boneless Buffalo Wings
Prep Time:10 Min Cook Time:20 Min Ready In:50 Min
Ingredients
oil for frying
1/3 cup unbleached all-purpose flour
¼ heaping teaspoons salt
Dash of ground pepper
Dash of cayenne pepper
Dash of garlic powder
Dash of paprika
3 Tablespoons of egg sustitute
6 chicken wings, cut apart, wing ends removed.
1 1/2 Tablespoons hot pepper sauce
Directions
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk the egg in a small bowl. Dip each piece of chicken wing in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 10-15 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Pour hot sauce over the cooked chicken; mix to coat. Serve with blue cheese dressing.
Prep Time:10 Min Cook Time:20 Min Ready In:50 Min
Ingredients
oil for frying
1/3 cup unbleached all-purpose flour
¼ heaping teaspoons salt
Dash of ground pepper
Dash of cayenne pepper
Dash of garlic powder
Dash of paprika
3 Tablespoons of egg sustitute
6 chicken wings, cut apart, wing ends removed.
1 1/2 Tablespoons hot pepper sauce
Directions
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk the egg in a small bowl. Dip each piece of chicken wing in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 10-15 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Pour hot sauce over the cooked chicken; mix to coat. Serve with blue cheese dressing.
Fried Chicken Fingers
2 skinned and boned chicken breast
1/4 c of egg.
1 cup of flour
Dash of pepper
Dash of salt (optional)
2 skinned and boned chicken breast
1/4 c of egg.
1 cup of flour
Dash of pepper
Dash of salt (optional)
Oil for cooking
Cut the chicken into ½ inch strips. Dip the strips of chicken one at a time in the egg and then dredge in the flour. Place in a hot skillet and fry until done approximately 10 minutes.
Chicken Stir fry
Oil for frying
1 skinned and boned chicken breast, cubed
1 Tablespoon onion, chopped
1 clove of garlic, minced
1 can mushrooms, sliced
2 carrot, sliced
1/2 pea pods
½ can of water chestnuts
3 Tablespoon of soy sauce
2 Tablespoon of rice wine
6 drops of chili oil
1 Tablespoon of cornstarch
Prepare the chicken and vegetables. Heat oil in the pan. When Hot, hot add onions, garlic and mushrooms. Cook until tender. Add carrots, pea pods and water chestnuts. Continue cooking for 4 or 5 minutes. Move vegetables to the side and add the chicken. Cook the chicken until almost done and cover with the lid to steam for 4 or five minutes.
Combine soy sauce, rice wine, chili oil and cornstarch.
Remove lid. Move the chicken to the side. Pour in the sauce and stir in the center of the pan until thicken. Stir chicken and vegetables into the sauce. Serve.
Chicken Wellington
¼ cup of spinach chopped
½ container of boursin cheese
½ sheet of frozen puff pastry
2 skinless, boneless chicken breasts
1 Tablespoon of Egg
1 Tablespoon of Water.
Bake at 425 degrees. Grease a cookie sheet or line with parchment paper.
Stir together spinach and cheese. Set aside.
On lightly floured surface rollout pastry to a 14 x 6” rectangle. Cut in half. Spread spinach mixture over both squares, leaving a ¾” border around edges. Sprinkle both sides of the chicken with salt, LIGHTLY. Place Chicken on pastry, tucking the thin ends under.
Mix the egg and the water together and brush around the pastry edges. Pull edges over the chicken and pinch edges together. Brush top with the egg mixture. Bake for 25 minutes until the chicken is cooked.
Aloha Chicken
Prep Time:20 Min
Ready In:20 Min
Ingredients
2 (4 ounce) boneless, skinless chicken breast halves
1/2 tablespoon all-purpose flour
1/2 tablespoon vegetable oil
8 ounce pineapple chunks
1/2 teaspoon cornstarch
1/2 tablespoon honey
1/2 tablespoon teriyaki sauce
Cut the chicken into ½ inch strips. Dip the strips of chicken one at a time in the egg and then dredge in the flour. Place in a hot skillet and fry until done approximately 10 minutes.
Chicken Stir fry
Oil for frying
1 skinned and boned chicken breast, cubed
1 Tablespoon onion, chopped
1 clove of garlic, minced
1 can mushrooms, sliced
2 carrot, sliced
1/2 pea pods
½ can of water chestnuts
3 Tablespoon of soy sauce
2 Tablespoon of rice wine
6 drops of chili oil
1 Tablespoon of cornstarch
Prepare the chicken and vegetables. Heat oil in the pan. When Hot, hot add onions, garlic and mushrooms. Cook until tender. Add carrots, pea pods and water chestnuts. Continue cooking for 4 or 5 minutes. Move vegetables to the side and add the chicken. Cook the chicken until almost done and cover with the lid to steam for 4 or five minutes.
Combine soy sauce, rice wine, chili oil and cornstarch.
Remove lid. Move the chicken to the side. Pour in the sauce and stir in the center of the pan until thicken. Stir chicken and vegetables into the sauce. Serve.
Chicken Wellington
¼ cup of spinach chopped
½ container of boursin cheese
½ sheet of frozen puff pastry
2 skinless, boneless chicken breasts
1 Tablespoon of Egg
1 Tablespoon of Water.
Bake at 425 degrees. Grease a cookie sheet or line with parchment paper.
Stir together spinach and cheese. Set aside.
On lightly floured surface rollout pastry to a 14 x 6” rectangle. Cut in half. Spread spinach mixture over both squares, leaving a ¾” border around edges. Sprinkle both sides of the chicken with salt, LIGHTLY. Place Chicken on pastry, tucking the thin ends under.
Mix the egg and the water together and brush around the pastry edges. Pull edges over the chicken and pinch edges together. Brush top with the egg mixture. Bake for 25 minutes until the chicken is cooked.
Aloha Chicken
Prep Time:20 Min
Ready In:20 Min
Ingredients
2 (4 ounce) boneless, skinless chicken breast halves
1/2 tablespoon all-purpose flour
1/2 tablespoon vegetable oil
8 ounce pineapple chunks
1/2 teaspoon cornstarch
1/2 tablespoon honey
1/2 tablespoon teriyaki sauce
1/2 cup of water to make a smooth sauce.
Dash of pepper
Hot cooked rice
Directions
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
Dash of pepper
Hot cooked rice
Directions
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
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