NO-FUSS CHICKEN
This recipe could hardly be simpler to prepare. The chicken gets a wonderful tangy taste, and no one will know you used convenient ingredients like a bottle of salad dressing and onion soup mix...unless you tell them. -Marilyn Dick, Centralia, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.
Nutrition Facts : Calories 275 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein.
LIGHT AND CRISPY FRIED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
- In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.
- Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.
- Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve.
LITE & SIMPLE NO FUSS CHICKEN
When I first tried this recipe, it was for 16 servings and wasn't very calorie conscious. I tried used lower fat, lower sugar ingredients and also reduced the number of servings to down to 4. My family enjoyed the results. I use Kraft "Lite Done Right" brand for the Catalina dressing. The original recipe was from an old issue(1995) of Taste of Home magazine
Provided by HeatherFeather
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, combine salad dressing, jam, and soup mix.
- Place chicken in a baking dish sprayed lightly with nonstick spray.
- Brush sauce over the chicken, pouring any remaining sauce onto each piece evenly.
- Cover with foil and bake in a preheated 350 F oven for 20 minutes.
- Remove foil, baste chicken with pan juices.
- Return to oven uncovered and continue baking until chicken juices run clear, about 10-20 minutes more.
LOW-FUSS CRISPY ROAST CHICKEN
Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.
Provided by Mindy Fox
Categories Chicken Thyme Rosemary Sage Potato Roast Onion Dinner One-Pot Meal
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a rack in lower third of oven; preheat to 450°F. Place a 12" cast-iron or stainless-steel skillet in oven.
- Pull off excess fat around cavities of chicken; discard. Using paper towels, thoroughly pat dry chicken inside and out. Arrange chicken breast side up on a cutting board. Gently loosen skin covering breasts and thighs. Tuck 4 thyme sprigs under loosened skin, 1 sprig for each breast and thigh.
- Combine 1 Tbsp. plus 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Pat dry cutting board and chicken again, then tie legs together with kitchen twine.
- Using a metal skewer or paring knife, poke 20-30 holes all over chicken, paying special attention to fatty (thickest) parts of skin. Season chicken with salt mixture, placing a pinch inside cavity, but primarily covering outside of bird.
- Cut remaining thyme sprig crosswise into 3-4 pieces and place in a large bowl. Add potatoes, onions, oil, 1/2 tsp. salt, and a generous pinch of pepper. Toss to combine.
- Carefully remove skillet from oven. Transfer potato mixture to skillet (mixture will sizzle), then place chicken, breast side up, on potato mixture. Return skillet to oven (remember, handle is hot!). Roast until an instant-read thermometer inserted into thickest part of breast registers 160°F and thickest part of thigh registers 175°F, 45-55 minutes.
- Remove skillet from oven. Using tongs or a large wooden spoon inserted into cavity, transfer chicken to a large plate. Give potato mixture a stir, then return to oven. Let chicken rest about 5 minutes.
- Using a sharp knife, slash stretched skin between thighs and breasts to let steam escape. Carefully tilt bird and plate over a large bowl to drain juices; reserve juices. Let chicken rest until potatoes are fork-tender, 15-25 minutes more.
- Tilt chicken and plate again over bowl with juices to drain any last bits, then transfer chicken to a cutting board and carve. (If juices have cooled and congealed, gently rewarm over low heat or for 10 seconds in the microwave.)
- Arrange chicken on a platter. Serve with roasted potatoes and onions alongside, spooning juices over.
- Cooks' Note: If time allows, after patting dry and salting chicken, place on a wire rack set in a rimmed baking sheet, or on a V-rack set in a roasting pan, and chill, uncovered, at least 12 hours or up to 2 days. This 'dry brine' will result in a flavorful juicy chicken with even crispier skin.
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