Recipestable

Tag: Chicken

Looking for chicken recipes? Find chicken recipes including appetizers, main dishes, and soups made with chicken.

  • Barbecue Chicken Wings Recipe

    This Barbecue chicken wings recipe is so delicious; even your kids will go crazy for these chicken wings, which turn out naturally glazed with a garlicky and slightly sweet sauce. Its so simple and the taste is superb.

    [one_third] Prep Time: 20 mins[/one_third] [one_third]Cook Time: 1 hour 20 mins[/one_third] [one_third_last] Servings: 10 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 pounds whole chicken wings
    • 4 cloves garlic, minced
    • 2 cups ketchup
    • 1/2 cup honey
    • 2 tbsp soy sauce
    • 2 tbsp lemon juice
    • 2 tbsp Worcestershire sauce
    • 2 tbsp vegetable oil
    • 1 tbsp paprika powder
    • 1-1/2 tsp curry powder
    • 1/2 tsp black pepper
    • 1/8 tsp hot pepper sauce

    [/tab] [tab]Yield: 10 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Preheat oven to 350 degree F.

    Step 2

    Cut chicken wings into three sections. Discard wing tips. Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray. Place wings in the greased baking pan.

    Step 3

    Bake for 40 minutes or until all juices run clear.

    Step 4

    Meanwhile, in a small bowl, mix together the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings and add to slow cooker. Drizzle remaining sauce over the wings. Cover and cook on low for 60 minutes, basting occasionally. Barbecue Chicken Wings are ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with your favorite dipping sauce.

    [/tab] [/tabs]

  • Baked Spiced Chicken Recipe

    Mildly spiced with paprika, parsley, and ground mustard, this slightly sweet chicken dish comes out moist and tasty. Try this Baked Spiced Chicken recipe, you will love it.

    [one_third] Prep Time:15  minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (3-1/2) pound whole chicken, cut into pieces
    • 2 tbsp vegetable oil
    • 1 tbsp mild paprika
    • 1 tbsp dried parsley
    • 2 tsp brown sugar
    • 2 tsp salt
    • 1 tsp dry mustard powder
    • 1 tsp black pepper

    [/tab] [tab]Yield: 4 servings

    Amount per serving.
    Calories: 603
    Total Fat: 37g
    Cholesterol: 239 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Preheat oven to 400 degrees F.

    Step 2

    In a small bowl, mix together the paprika, parsley, sugar, mustard, salt, and pepper. Keep aside.

    Step 3

    Place chicken pieces in a 9×13-inch. baking dish. Drizzle with vegetable oil. Arrange chicken pieces skin-side up. Sprinkle with the spice mixture.

    Step 4

    Bake chicken in the preheated oven for 45 minutes or until no longer pink and all juices run clear. Baked Spiced Chicken is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with Coleslaw salad.

    [/tab] [/tabs]

  • Easy Barbecue Chicken Pita Pizzas (20 Minutes!)

    Easy Barbecue Chicken Pita Pizzas (20 Minutes!)

    Barbecue Chicken Pita Pizzas

    Barbecue Chicken Pita Pizzas
    Barbecue Chicken Pita Pizzas

    I Love Pizza.But I never buy frozen pizza.Why?? Because I have found several alternative options that are fresher, tastier, healthier, and often cheaper than frozen grocery store pizza. Pita bread pizza is one of those options.

    Using Pita Bread As Pizza Crust

    There are typically many different kinds and brands of pita bread in the grocery store. It’s a cheap food item that can be used in many different ways, from making sandwiches, wraps to homemade pita chips.

    I made these Pita Pizzas on a rainy Sunday Evening. You know those weekends when you’re feeling slightly lazy, but still want a homemade meal, and something that is special, but not too much work? Anyone with me? Well, it was one of those days and this simple Barbecue Chicken Pita Pizzas recipe came in really handy especially with ready made pita bread (or you could make your own).

    Barbecue Chicken Pita Pizzas Recipe
    Photo: Barbecue Chicken Pita Pizzas

    Indulge your love for pizza with these Pita pizza’s!! If you prefer a crisp pizza crust, heat the pita bread in the oven for a few minutes before adding toppings. The pizzas in the photo above are topped with tomato sauce, tomato, mushrooms, onion,green pepper, Barbecue Chicken, and cheese.

    Let’s get started !

    Ingredients you will need:

    1. pita bread
    2. BBQ Chicken(Tikka)
    3. Cheddar Cheese
    4. Barbecue Sauce
    5. Green Chilies
    6. Mushrooms
    7. Tomato
    8. Green Pepper
    9. Onion

    Bismillah, let’s begin!

    Check it out the Barbecue Chicken Pita Pizzas recipe and printable version below!!

    Barbecue Chicken Pita Pizzas
    Print Pin

    Barbecue Chicken Pita Pizzas

    An easy to make BBQ flavor pizza recipe with chicken and barbecue sauce; top with lots of cheese , mushrooms and veggies. Enjoy the tangy taste of this pita pizzas. Simple and Flavorful. 
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Author Bushra | Recipestable

    Ingredients

    • 4 6 inches each pita bread
    • 1 cup cooked chicken cubed
    • 1 cup shredded cheddar cheese
    • 1/2 cup barbecue sauce
    • 1 can 4 ounces chopped green chilies
    • 1 can 4 ounces mushroom stems and pieces, drained
    • 1 small tomato chopped
    • 1 green pepper chopped
    • 1 small onion chopped

    Instructions

    Method

    • Place pita breads in a baking sheet. Spread barbecuePizza sauce over the pitas.
    • Place chicken over them.
    • Sprinkle with cheese.
    • Top with tomato, onion, green pepper, chilies and mushrooms.
    • Bake at 450 degree F, for 10 minutes or until cheese is melted and heated through.
    • Remove from the oven and cut into wedges. Barbecue Chicken Pita Pizzas are ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve with ketchup or chili garlic sauce.

    Other Alternative Pizza’s

    If you feel like you need more pizza in your life (who doesn’t?) and are open to alternative options, try this recipe or check out these posts:

    If you like this Barbecue Chicken Pita Pizzas Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Buttermilk Potato Fried Chicken Recipe

    A batter of buttermilk and potato flakes results in a rich variation of fried chicken. Yummy. Check it out Buttermilk Potato Fried Chicken recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings:6  [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (3 pound) whole chicken, cut into pieces
    • 2 cups buttermilk
    • 1 cup all-purpose flour
    • 1 cup dry potato flakes
    • 1/2 cup vegetable oil
    • 1 tsp poultry seasoning
    • 1 tsp poultry seasoning
    • 1/2 tsp salt

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 576
    • Total Fat: 35.8g
    • Cholesterol: 98 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Rinse chicken and pat dry. Place buttermilk in a shallow bowl. Add chicken pieces; toss to coat. Cover and refrigerator for 6 hours or overnight.

    Step 2

    Place mix potato flakes, flour in a shallow bowl. Season with poultry seasoning, salt, and pepper. Mix well. Dredge marinated chicken in flour mixture to coat.

    Step 3

    Heat oil in a large skillet over medium heat. Fry chicken for 12-15 minutes or until all juices run clear and golden brown. Buttermilk Potato Fried Chicken is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with Tangy Coleslaw.

    [/tab] [/tabs]

  • Cocoa Fried Chicken Recipe

    Try this cocoa fried chicken recipe that’ll make you wonder why you didn’t try it earlier. Check it out Cocoa Fried chicken recipe here.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 pounds skinless, boneless chicken breast halves
    • 2 cups all purpose flour
    • 2 cups seasoned dry bread crumbs
    • 1 egg, lightly beaten
    • 3 tbsp olive oil
    • 1 tsp cocoa powder

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving

    • Calories: 653
    • Total Fat: 14.5g
    • Cholesterol: 148mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut chicken breast into bite size pieces. Set aside. Place flour and cocoa powder in a shallow dish. Mix well.

    Step 2

    Place seasoned bread crumbs in another shallow dish. First coat chicken pieces in flour mixture then dip in beaten egg. Then roll in seasoned bread crumbs.

    Step 3

    Heat oil in a large skillet over medium high heat. Shallow fry coated chicken pieces in oil for 5 minutes or until cooked through and all juices run clear. Remove from the oil and drain on paper towel. Cocoa Fried Chicken is ready to serve. ENJOY!!
    [/tab] [tab]

    • Serve with ranch Dressing or Ketchup.

    [/tab] [/tabs]

  • City Fried Chicken Recipe

    City Fried Chicken Recipe

    When you need to feed a big bunch on a budget, make these fried chicken leg pieces with a seasoned flour coating. Check it out the City fried chicken recipe here.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 7 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 5 pounds chicken drumsticks and thigh pieces
    • 2 cups all-purpose flour
    • 2 cups milk
    • 1-1/2 cups vegetable oil for frying
    • 1/2 cup dry bread crumbs
    • 2 beaten eggs
    • 2 tbsp lemon pepper
    • 2 tbsp seasoned salt
    • 2 tbsp paprika
    • 1 tbsp salt

    [/tab] [tab]Yield: 7 servings

    Amount per serving.

    • Calories: 862
    • Total Fat: 43.7 g
    • Cholesterol: 261 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large resealable plastic bag, combine together the flour, bread crumbs, salt, lemon pepper, seasoned salt, and paprika. Set aside.

    Step 2

    In a large shallow bowl, whisk together the eggs and milk. Place 3-4 pieces at a time into the plastic bag. Seal the bag. Shake to coat evenly then dip into the egg mixture.

    Step 3

    Place the chicken pieces back into the flour mixture. Shake to coat. Dip again; repeat one more time.Giving each chicken piece 2 dips in egg mixture and 3 coatings of seasoned flour.

    Step 4

    Heat oil in a large skillet over medium high heat. Add chicken pieces in batches. Cover the skillet and fry 10-12 minutes or until the juices run clear and the coating is beginning to brown. Uncover and cook the chicken another 5 minute or until the coating is golden brown.

    Step 5

    City Fried Chicken is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with French Fries.

    [/tab] [/tabs]

  • Chicken Fricassee Recipe

    This French chicken fricassee recipe makes its own sauce as it cooks. Made with chicken breasts, onion, celery, mushrooms, butter and creme fraiche. Check it out Chicken Fricassee recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 2

    [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 chicken thighs, skin removed
    • 3/4 cup fresh mushrooms, sliced
    • 3/4 cup water
    • 1/2 cup diced onion
    • 1/4 cup diced celery
    • 1/4 cup milk
    • 1 small bay leaf
    • 2 tbsp butter or margarine
    • 4-1/2 tsp all-purpose flour
    • 2 tsp fresh parsley, minced
    • 1/4 tsp salt
    • 1/8 tsp dried thyme
    • 1/8 tsp pepper

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a resealable plastic bag, combine together 2-1/4 teaspoons flour, thyme, salt, and pepper. Place chicken in the bag and shake to coat.

    Step 2

    Melt butter in the small skillet over medium heat. Cook chicken in butter for 8-10 minutes or until brown. Transfer chicken to the shallow plate. Set aside.

    Step 3

    Saute onion, mushrooms and celery in the same skillet. Cook for 2 minutes or until crisp-tender. Return chicken to the skillet. Stir in water and bay leaf. Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes or until chicken is tender and all juices run clear, turning occasionally.

    Step 4

    In a small bowl, add remaining flour mixture. Stir in milk until smooth. Pour flour mixture into the pan. Bring to a boil. Cook for 2 minutes or until sauce is thickened. Discard bay leaf.

    Step 5

    Transfer into a serving dish. Sprinkle parsley over it. Chicken Fricassee is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with rice.

    [/tab] [/tabs]

  • Chicken Carrot Fried Rice Recipe

    Chicken Carrot Fried Rice Recipe

    Chicken Carrot fried rice, just like they serve in the restaurants. A stir fry with chicken, rice, soy sauce and carrots. Really tasty. Check it Chicken Carrot Fried Rice Recipe here.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3/4 pound skinless boneless chicken breasts, cut into cubes
    • 4 cups cold cooked rice
    • 1-1/2 cups chopped fresh broccoli
    • 2 garlic cloves, minced
    • 3 green onions, sliced
    • 3 large carrots, shredded
    • 4 tbsp soy sauce, divided
    • 2 tbsp canola oil, divided
    • 1/4 tsp pepper

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 269
    • Fat: 6 g (saturated fat: 1 g)
    • Cholestero: 31 mg
    • Sodium: 660 mg
    • Carbohydrate: 35 g
    • Fiber: 2 g
    • Protein: 17 g

    . [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken in a large bowl. Add 1 tablespoon soy sauce and garlic. Toss to coat evenly. Keep aside.

    Step 2

    Heat 1 tablespoon oil in a deep wok. Stir fry broccoli and green onions for 3-4 minutes. Add carrots. Stir-fry 4 minutes more or until vegetables are crisp-tender. Take it out in a dish and keep aside.

    Step 3

    Heat remaining oil in the same skillet. Stir-fry chicken for 6-8 minutes or until no longer pink and all juices run clear. Return vegetables to the pan.

    Step 4

    Stir in the rice, pepper and remaining soy sauce. Cook for 5 minutes or until heated through. Chicken Carrot Fried Rice is ready now. Serve warm.

    [/tab] [tab]

    • Serve with Fried Chicken.

    [/tab] [/tabs]

  • Country Fried Chicken Recipe

    A heritage recipe, both simple and reliable – chicken in a batter of salt, pepper, flour and paprika, quickly fried in hot vegetable oil. Check it out Country Fried Chicken recipe here.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
    • 1 egg
    • 1 cup all-purpose flour
    • 1/2 cup milk
    • 2 tsp garlic salt
    • 2 tsp pepper
    • 1 tsp paprika
    • 1/2 tsp poultry seasoning
    • Oil for frying

    [/tab] [tab]Yield: 4  servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place flour and seasonings in a large resealable plastic bag. Beat egg and milk in a shallow bowl.Dip chicken pieces into egg mixture. Then put into the bag, a few pieces at a time. Seal the bag and shake to coat.

    Step 2

    Heat the oil in a large skillet over medium heat. Fry chicken in oil for 10 minutes or until browned on all sides.

    Step 3

    Cover and simmer for 30 minutes or until chicken is tender and all juices run clear. Uncover and cook 5 minutes longer. Remove from the oil and drain on paper towel. Country Fried Chicken is ready to serve.

    [/tab] [tab]

    • You can serve this delicious Country fried chicken with Creamy Pineapple Coleslaw.

    [/tab] [/tabs]

  • Chicken Shakuti Recipe

    Chicken Shakuti is an Indian chicken curry made with dry-roasted aromatic spices, and grated dry-roasted coconut. Simple to make yet flavorful. Serve with Naan or Rice.Check it out Chicken Shakuti recipe here.

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2-1/2 pounds chicken, cut into 12 pieces

    Whole Spices:

    • 10 black peppers
    • 6 cloves
    • 1-inch piece of cinnamon stick
    • 2 tbsp coconut
    • 1 tbsp coriander seeds
    • 1-1/2 tsp cumin seeds
    • 1-1/2 tsp poppy seeds
    • 1/2 tsp Fenugreek seeds

    For Curry:

    • 20 button red chilies, crushed
    • 1/2 cup vegetable oil
    • 4 tbsp lemon juice
    • 3 tbsp french fried onion, crushed
    • 1 tbsp ginger garlic paste
    • 1-1/2 tsp salt
    • 1/2 tsp turmeric powder
    • 1/2 tsp green cardamom powder
    • water as required

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place all whole spices on a hot griddle.m Toast 1 minute then finely grind the toasted spices. Separately grind soaked whole red chilies.

    Step 2

    Heat oil in a deep skillet over medium heat. Add ginger garlic paste and cook for 1 minute. Then add turmeric powder, red chili and salt. Stir and cook 1 minute longer.

    Step 3

    Then add ground spice and fry well by adding a little water. Put chicken into the skillet. Cook and stir for 15 minute or until the oil separates. Now add 1 cup water.

    Step 4

    Cover with a lid and simmer for 15 minutes or until chicken is tender. Sprinkle with cardamom and fried onion. Drizzle lemon juice over it. Cover and simmer 5 minutes or until well done. Take it out in a serving dish. Chicken Shakuti is ready to serve.

    [/tab] [tab]

    • You can serve this delicious Chicken Shakuti with Naan or Rice.

    [/tab] [/tabs]

  • Cinnamon Chicken Nuggets Recipe

    Cinnamon Chicken Nuggets Recipe

     A simple, easy to make snack that the kids will love to help you make.These chicken nuggets are coated in a cinnamon flour mixture ; then dip in honey,milk and eggs mixture; again roll in flour mixture then fried in oil. Nice with Chili Garlic Sauce.

    Prep Time: 10 minutes

    Cook Time: 20 minutes

     Servings: 8

    Ingredients

    • 4 skinless, boneless chicken breast halves
    • 2 eggs
    • 2 cups all purpose flour
    • 1/2 cup honey
    • 1/2 cup milk
    • 2/3 cup white sugar
    • 1/3 cup ground cinnamon
    • oil for frying

    Nutrition:

    Yield: 8 servings

    Amount per serving.

    • Calories: 476
    • Total Fat: 17.9g
    • Cholesterol: 86 mg

    Directions:

    Step 1

    Cut chicken into bite size pieces. In a shallow bowl, whisk eggs, milk , and honey. Set aside.In another shallow dish, combine together flour, sugar, and cinnamon.

    Step 2

    First coat chicken nuggets in the flour mixture then dip in egg mixture. Then again roll into flour mixture.

    Step 3

    Heat oil in a large skillet over medium heat. Place 12 coated chicken nuggets into hot oil. Cook for 8-10 minutes or until golden brown. Remove nuggets from the oil and drain on paper towels. Repeat this procedure until all nuggets are cooked.Cinnamon Chicken Nuggets are ready now. Serve hot.

    • Serve with sweet and sour dipping sauce.

  • Cornbread Chicken Tenders Recipe

    This recipe for Cornbread Chicken Tenders is a quick and delicious main dish or party finger food. Chicken tenderloins dip in ranch dressing and roll in corn bread mix; then fry in little oil. Its crispy, so delicious and easy too. Served with a Zingy horseradish mayonnaise.Check it out Cornbread Chicken Tenders recipe here!!

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 chicken tenderloins
    • 1/4 cup corn bread mix
    • 3 tbsp prepared ranch salad dressing
    • 2 tsp canola oil

    [/tab] [tab]

    Yield: 2 servings

    Amount per serving.

    • Calories:321
    • Fat: 19 g(saturated fat: 3 g)
    • Cholesterol: 61 mg
    • Sodium: 394 mg
    • Carbohydrate: 16 g
    • Trace fiber
    • Protein: 22 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a shallow bowl, combine together corn bread mix and salad dressing. Dip chicken pieces in salad dressing then roll in corn bread mix. Toss to coat evenly.

    Step 2

    Heat oil in a large skillet over medium heat. Cook chicken on each side for 3-4 minutes or until chicken is tender and no longer pink. Remove from the oil and drain on paper towel. Corn Bread Chicken Tenders are ready to serve. Enjoy

    [/tab] [tab]

    • Serve with Horseradish Mayonnaise.

    [/tab] [/tabs]

  • Chicken Nuggets with Dip Recipe

    Chicken Nuggets with Dip Recipe

    Chicken nuggets are pretty amazing, but they’re even more amazing with the perfect dipping sauce. Great idea for a tea time snack. Try it, You will love it. Check it out Chicken Nuggets with Dip recipe here!!

     Prep Time: 15 minutes

    Cook Time: 20 minutes

     Servings: 8

    Ingredients

    • 500 gm chicken mince
    • 1/2 cup bread crumbs
    • 1/2 cup corn flour
    • 2 eggs
    • 4 green chilies, finely chopped
    • 4 tbsp chopped fresh coriander
    • 1 tbsp red chili flakes
    • 1 tbsp cumin seeds
    • 1 tsp ginger-garlic paste
    • 1/2 tsp all spice powder
    • 1/2 tsp black pepper

    For Dip

    • 2 cups mayonnaise
    • 1 cup chili garlic sauce
    • 2 tbsp mustard powder
    • 2 tbsp honey
    • 1/2 tbsp red chili flakes
    • 1/2 tsp black pepper
    • salt to taste

    Yield:8  servings

     

    Directions:

    Step 1

    To Make Chicken Nuggets:

    Place chicken mince, green chilies and coriander leaves in a large bowl.Season with red chili flakes, black pepper, all spices powder and cumin seed. Mix until well combined. Shape into nuggets form. Coat with Cornflour.Dip in beaten egg then roll in bread crumbs; turn to coat evenly. Heat oil in a deep wok over medium heat. Deep fry nuggets for 3-4 minutes or until golden brown. Remove from the oil and drain on paper towel.

    Step 2

    To Make Dip:

    In a medium bowl, mix together the mayonnaise,mustard powder and honey. Stir in chili garlic sauce. Season with chili flakes, black pepper and salt. Mix well.

    Step 3

    Transfer chicken nuggets into a serving dish. Chicken Nuggets with Dip is ready to serve. ENJOY!

     

    • Serve hot with prepared dip.

     

  • Chicken Shawarma Rice Recipe

    Chicken Shawarma Rice

    As a change from the normal, I sometimes love having chicken shawarma over rice as opposed to rolled up in a pita. This is a must-try recipe. Check it out Chicken Shawarma Rice recipe here.

    Chicken Shawarma Rice Recipe
    Photo:Chicken Shawarma Rice

     

    Chicken Shawarma Rice Recipe
    Photo: Chicken Shawarma Rice Recipe
    Chicken Shawarma Rice recipe
    Photo:Chicken Shawarma Rice
    Photo: Chicken Shawarma Rice
    Photo:Chicken Shawarma Rice Recipe

    Print Pin

    Chicken Shawarma Rice

    As a change from the normal, I sometimes love having chicken shawarma over rice as opposed to rolled up in a pita. This is a must-try recipe.
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    For Chicken Shawarma

    • 1 pound boneless chicken breast cubed
    • 2 tbsp vegetable oil
    • 2 tbsp yogurt
    • 1 tbsp ginger garlic paste
    • 1 tbsp lemon juice
    • 1 tsp red chili powder
    • 1 tsp cumin powder
    • 1 tsp tandoori masala
    • 1 tsp salt
    • 1/4 tsp turmeric powder

    For Chicken Shawarma Rice

    • 2 cups rice
    • 2-1/2 cups chicken stock
    • 1 small onion
    • 2 tbsp vegetable oil
    • 1 tbsp butter
    • 1/2 tsp ginger-garlic paste
    • 1 cinnamon stick
    • 1 cardamom pod
    • 2 cloves
    • 1 green chilli finely chopped
    • 1 tbsp chopped green onions
    • 1 tsp cumin powder
    • 1/4 tsp black pepper
    • 1/4 tsp. turmeric powder
    • 1/4 tsp cinnamon powder
    • salt to taste

    Other Ingredients

    • Garlic sauce or plain yoghurt.
    • 1 to mato thinly sliced
    • 1 onion thinly sliced
    • 1/4 chopped cabbage
    • 1/4 cup pickled cucumber
    • 1 tbsp pepper sauce
    • French Fries
    • Lettuce Leaves

    Instructions

    Method

      To Make Chicken Shawarma

      • In a small bowl, combine the yogurt, oil, ginger garlic paste, red chili powder, cumin powder, tandoori masala, salt and lemon juice.
      • Pour this mixture over the chicken cubes.
      • Toss to coat evenly.
      • Cover and marinate for 4 hours to blend flavors.
      • After 4 hours, thread chicken on the metal skewers.
      • Grill on each side for 5 minutes or until tender.
      • Remove from the skewers.
      • Chop into chunks.
      • Set aside and and keep warm.

      To Make Chicken Shawarma Rice

      • Wash rice with few changes of water then soaked for 30 minutes.
      • Drain rice and set aside. Heat the butter and oil in a large skillet over medium heat.
      • Add onions and cook for 5 minutes or until translucent. Add garlic paste and cook for 30 seconds.
      • Add green chillis and all other spices. Cook and stir 1 minute longer. Note: (Careful not to let them burn.)
      • Add chicken stock. Bring to a boil and let it simmer. Season with salt.
      • Add rice and stir a little.
      • Cook on high heat for 3-4 minutes then reduce the heat to medium-low.
      • Cover and let it simmer for 8-10 minutes or until all water dries up and rice are cooked evenly.
      • Now reduce the heat. Cover the skillet by using wetting a kitchen towel.
      • Placing kitchen towel over the skillet.
      • Then placing a lid on top of it.
      • Cook the rice on very low heat for 10 minutes.
      • Turn the heat off. Remove the lid and fluff the rice up.
      • Transfer rice into a large servings dish.
      • Top with chicken shawarma, lettuce leaves, cabbage, cucumber pickle, tomato and onion.
      • Drizzle with pepper sauce.Chicken Shawarma Rice is ready to serve. enjoy!

      Notes

      Serving Suggestions:
      Serve with french fries.

      I have also posted Chicken Shawarma Wraps which is another tastiest version of making Shawarma at home. Do check it out as well.

       

      Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.

       

      Happy Cooking!!

      If you like this Chicken Shawarma Rice Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

    • Zippy Chicken Coleslaw Recipe

      The ramen noodles give this hearty coleslaw a little crunch, but it’s still just as good the next day when they’ve softened up. Simple and Delicious. Try the easy recipe of Zippy Chicken Coleslaw shown below!!

      [one_third] Prep Time: 40 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 9 [/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 1/2 pound boneless skinless chicken breast
      • 1 package (3 ounces) hot and spicy ramen noodles
      • 4 cups shredded cabbage
      • 2 cups broccoli coleslaw mix
      • 3 green onions, chopped
      • 2 tbsp sesame seeds, toasted
      • 2 tbsp sliced almonds, toasted
      • 1 tbsp paprika
      • 1/2 tsp dried thyme
      • 1/4 tsp sugar
      • 1/4 tsp salt
      • 1/4 tsp onion powder
      • 1/4 tsp garlic powder
      • 1/4 tsp pepper
      • 1/8 tsp cayenne pepper

      For Dressing:

      • 3 tbsp sugar
      • 2 tbsp reduced-sodium soy sauce
      • 4-1/2 tsp apple cider vinegar
      • 2-1/4 tsp water
      • 2-1/4 tsp canola oil
      • 1/8 tsp pepper

      [/tab] [tab]Yield: 9 servings

      Amount per serving.

      • Calories: 132
      • Fat:5 g (saturated fat: 1 g)
      • Cholesterol: 14 mg
      • Sodium:405 mg
      • Carbohydrate:15 g
      • Fiber:2 g
      • Protein:8 g

      Diabetic Exchanges:

      • 1 starch
      • 1 lean meat
      • 1/2 fat.

      [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      In a small bowl, combine together the paprika, thyme, sugar, salt, onion powder, garlic powder, pepper, cayenne pepper. Rub spice-mixture over the both sides of chicken. Broil 3-4 inch. from the heat for 7 minutes on each side or until chicken is tender and juices run clear.

      Step 2

      When chicken is cool enough to handle, shred with 2 forks. Let it cool completely. Set aside seasoning packet from ramen noodles. Break ramen noodles into small pieces. Place noodles, cabbage, broccoli coleslaw, onions and chicken in a large bowl. Toss with sesame seeds and almonds.

      Step 3

      In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet. Shake well.

      Step 4

      Pour dressing over the coleslaw. Toss to coat. Zippy Chicken Coleslaw is ready now. Serve immediately.

      [/tab] [tab]

      • Serve with burger or sandwich.

      [/tab] [/tabs]

    • The Perfect Finger Food: The Fun and Easy Chicken Doughnuts Recipe!

      A perfect combination of boiled potatoes, eggs and chicken with spices. Everyone loves this meaty, crispy and salty doughnuts. Goes well with Chili Garlic Sauce. Check it out Chicken Doughnuts recipe here!!

      [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

      • 1 pound chicken mince
      • 1 cup all-purpose flour
      • 1 cup bread crumbs
      • 3 hard boiled eggs
      • 2 potatoes, boiled & mashed
      • 5 green chilies
      • 1 bunch mint leaves, chopped
      • 2 tbsp ginger garlic paste
      • 1 tbsp cumin seeds, crushed
      • 1 tbsp gram-flour
      • 1 tbsp red chili powder
      • 1/2 tsp baking powder
      • salt to taste
      • Oil for deep frying

      [/tab] [tab]Yield: 6 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place chicken mince, potatoes, egg in a large bowl. Add bread crumbs, flour, gram flour, baking powder, green chilies, mint and ginger garlic paste. Season with cumin, red chili and salt. Mix well and knead a hard dough.

      Step 2

      Lightly grease a cutting board. Spread the dough on the board. Roll it out to a thick round shape with a rolling pin. Make doughnuts with the help of a doughnut cutter.

      Step 3

      Heat oil in a deep skillet or wok over medium heat. Fry doughnuts for 8-10 minutes or until golden brown.Remove from the oil and drain on kitchen paper. Chicken Doughnuts are ready to serve. ENJOY!!

      [/tab] [tab]

      • Serve with Ketchup.

      [/tab] [/tabs]