Chicken Recipes

Chicken

Chicken, 9 Billion Strong.Our government has two parties, and for chicken we have two camps:  The White Meat Lover and the Dark Meat Crusaders… no matter which camp you associate yourself with, we cannot deny that fact that we thrive on eating chickens and, on average, we consume almost 30 per capita per year.  
Wings, thighs, drumsticks and more.  Chicken can be both one of the tastiest and one of the healthiest meats we can get.  From meal prepping with chicken breast to backyard barbequed drumsticks dripping in sauce, there are boundless ways to cook it, boundless way to serve it, and everyone seems to just love it. 
Cooking chicken can be very easy to do but can also be very hard to do well.  Getting the balance between being done and being juicy is always a tricky balance.  Undercooked chicken can be a real health hazard, and overcooked chicken is just no fun.  
Choosing the right chicken for the meal is also very important.  Folks that grew up on a farm know that nothing goes to waste, and when a chicken is done laying eggs, that is when it is time to eat the meat.  But many people don’t know the difference between an old chicken and a young chicken!  Old chickens, who served their duty in laying eggs gives us on final sacrifice: a delicious soup.  The meat will tend to be more tough but have more of a deep flavor.  Cooking long and slow in a soup makes the meat tender and the extra flavor makes it way into a great soup.  The young chickens are much better for baking, grilling or roasting on a rotisserie as the meat is a lot softer and has a much better mouth feel. 
We’ve put together a few of our favorite recipes, for you to try and enjoy.


Medium

Difficulty

30m

Cook Time

10m

Prep Time


Chicken Fettuccine Alfredo

Chicken -Fettuccine Alfredo.


About


Chicken -Fettuccine Alfredo

Equipment


Ingredients


  • 8 ounces fettuccini
  • 3 halves skinless, boneless chicken breasts, cut into chunks
  • 2 tablespoons butter
  • 1 teaspoon garlic salt
  • 1/8 teaspoon fresh ground black pepper
  • 11/2 cups heavy cream
  • ¼ cup grated Parmesan cheese

Method


  1. In a large pot, bring some lightly salted water to a boil.
  2. Add the fettuccini. Let cook for 8 to 10 minutes or until al dente. Drain.
  3. Add chicken and butter to a large skillet and cook until the chicken is cooked through.
  4. Season the chicken with a bit of garlic salt and ground black pepper using your FinaMill.
  5. Add the heavy cream. Stir frequently until you get a thick consistency.
  6. Add the Parmesan cheese.
  7. Pour the chicken and sauce over the fettuccini and serve.

Easy

Difficulty

30m

Cook Time

5m

Prep Time


Cracker-Crusted Fried Chicken

Chicken -Cracker-Crusted Fried Chicken


About


Chicken -Cracker-Crusted Fried Chicken.

Equipment


Ingredients


  • 6 halves skinless, boneless chicken breasts
  • 2 cups vegetable oil
  • 30 saltine crackers
  • 2 tablespoons dry potato flakes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 1 egg

Method


  1. Seal the crackers in a large plastic bag.
  2. Using a rolling pin, crush them up until you have coarse crumbs.
  3. Transfer the crumbs to a bowl.
  4. Add the flour, and potato flakes. Grind fresh the salt and pepper with the FinaMill Mix them together well. Put aside. In a separate shallow bowl or dish, beat the egg well.
  5. Take each chicken half piece and first, dredge them into the egg. Then follow it with the crumb mixture, making sure to coat the chicken well.
  6. Place the vegetable oil in the large saucepan or deep fryer. Heat it until it’s 350 degrees F.
  7. . Add the chicken to the hot oil and fry the pieces for about 15 to 20 minutes, turning them frequently, until they are golden brown and the juices run clear.

Easy

Difficulty

15m

Cook Time

15m

Prep Time


Cajun Pasta With Chicken

Chicken -Cajun Pasta With Chicken


About


Chicken -Cajun Pasta With Chicken

Equipment


Ingredients


  • 4 ounces linguine
  • 2 halves skinless, boneless chicken breasts, sliced into thin strips
  • 2 tablespoons butter
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • ¼ teaspoon dried basil
  • ¼ teaspoon lemon pepper
  • 1 green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 1 stalk green onion, minced
  • 4 fresh mushrooms, sliced
  • 1½ cups heavy cream
  • 2 tablespoons grated Parmesan cheese

Method


  1. In a large pot, bring some lightly salted water to a boil.
  2. Add the linguini. Let cook for 8 to 10 minutes or until al dente. Drain.
  3. In the meantime, toss the Cajun seasoning from the FinaMill with the chicken until the chicken is well coated.
  4. Heat a large skillet over medium heat. Then add the chicken and butter. Saute for about 5 to 7 minutes, until the chicken is no longer pink and its juices run clear.
  5. Add the bell peppers, mushrooms, and green onions, and then cook them for about 2 to 3 minutes.
  6. Reduce the heat and then stir in the heavy cream.
  7. Season with the salt, black pepper, garlic powder, basil, lemon pepper, all using the FinaMill. Let it heat through.
  8. Place the linguini and the sauce with a large bowl and give it a few tosses.
  9. Serve sprinkled with the grated Parmesan cheese.

Easy

Difficulty

15m

Cook Time

5m

Prep Time


Chicken Parmesan

Chicken - Chicken Parmesan


About


Chicken - Chicken Parmesan

Equipment


Ingredients


  • 6 chicken breasts ( use chicken tights for extra favors )
  • 1 eggs, beaten
  • 1 1/2 cup bread crumbs
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 2 tablespoons parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried garlic
  • 4 tablespoons oil
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese

Method


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl. Remember to use FianMill to grind the spices into smaller size for extra aroma and taste.
  3. Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
  4. Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Use FinaMill to grind fresh ground pepper over chicken as desire.