ROOT BEER GLAZED CHICKEN
My husband made some tweaks from the original recipe to suit our tastes and it was fabulous. Our 18 month-old son even loves this chicken recipe! It's the perfect way for me to get out of cooking for a night. -Stacy Kolojay, Streator, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Stir the root beer, brown sugar, ketchup, mustard and lemon zest into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.
Nutrition Facts :
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
ROOT BEER CHICKEN
Make and share this Root Beer Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.
- Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
- In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
- Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.
Nutrition Facts : Calories 1161.2, Fat 68.6, SaturatedFat 19.6, Cholesterol 340.2, Sodium 1584.6, Carbohydrate 48.1, Fiber 0.5, Sugar 42.6, Protein 86
OVEN BEER CAN CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
- Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
- Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
- Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
- Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
- Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.
OVEN-FRIED CHICKEN WITH BEER AND BUTTERMILK
Make and share this Oven-Fried Chicken With Beer and Buttermilk recipe from Food.com.
Provided by SLColman
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
- Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
- In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
- Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
- Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
- Serve chicken hot, room temperature or cold.
Nutrition Facts : Calories 738.7, Fat 38.2, SaturatedFat 10.9, Cholesterol 162.9, Sodium 1192.8, Carbohydrate 44.1, Fiber 2.5, Sugar 6.3, Protein 47.2
ROOT BEER-OVEN FRIED CHICKEN?
ok everyone,feast your eyes,on the new oven fried chicken recipe,it filled with root beer,it great on making sandwiches.
Provided by raymond spencer
Categories Chicken
Time 45m
Number Of Ingredients 9
Steps:
- 1. Pour the root beer,brown sugar and pepper into a resealable plastic bag.Add the chicken breasts,coat with the marinade,squeeze out excess air,and seal the bag.Marinate in the refrigerated for at least 1 hour.
- 2. Preheat oven to 350 degrees F.Sprayed a baking sheet with cooking spray.
- 3. In a medium bowl,combine flour and italian seasoning,mix well with a fork.
- 4. Place the cornflake cereal in another resealable plastic bag and crush them into fine crumbs.Add panko bread crumbs and thymes,and mix thoroughly.
- 5. Remove the chicken pieces from marinade,pour the marinade into the large mixing bowl and set aside.
- 6. Dip the chicken pieces with flour mixture and mix well,and dip them dip them back into remaining marinade.
- 7. Place them into the bag of cornflake crumbs mixture and shake to coat well.
- 8. Place the chicken breasts on the prepared baking sheet.Bake in the preheated oven for 30 to 40 minutes,until chicken juices run clear and the top is browned and crunchy.
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