Oriental Chicken Tenders Curried Peanut Chicken Recipes Ingredients:

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the Oriental Chicken Tenders Curried Peanut Chicken Recipes recipe:

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

• 3 pounds chicken wings, tips removed at joints into 2 pcs

• 1/3 cup soy sauce

• 1/3 cup orange juice

• 2/3 cup dry red wine

• 2 tablespoons dry red wine (additional)

• 3 cloves garlic, mashed

• 2 tablespoons ginger root, chopped

• 6 tablespoons red currant jelly

• 2 tablespoons orange zest, grated

• 1 tablespoon orange zest, thin julienne for garnish

Preparation:

1. Place split wings in a large shallow non-aluminum pan. Mix soy, orange juice, red wine, garlic and ginger root together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.
2. Preheat oven to 375°F. Line a baking pan with foil. Coat a cooking spray and place rack in baking pan.
3. Drain chicken and arrange on rack. Roast for 45 minutes, turning wings once. Remove from oven, but do not turn off the oven.
4. Combine jelly, 2 tablespoons red wine and grated orange peel in small pan over medium heat. Stir until jelly is melted. Brush wings generously with the glaze and return to oven for 10 minutes. Turn and brush again with glaze. Bake another 10 minutes, or until a rich dark brown and shiny. Remove and cool 5 minutes. Can be baked up to a day ahead and reheated.
5. Arrange in overlapping rows. Sprinkle with julienned zest. Serve warm.

20 chicken wings
7 1/2 ounces tomato sauce (half can)
2 tablespoons orange marmalade
1 tablespoon honey
2 teaspoons ginger, minced
2 teaspoons fermented chili sauce (Summit brand)
2 teaspoons pepper vinegar
4 garlic cloves, peeled
1 teaspoon salt (scant)
2 teaspoons MSG
1/2 cup water (more as needed)
Tabasco to taste (or other hot pepper -sauce)

Preparation:

Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses.

Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic.

Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.

Notes:

• Use vinegar “which has been used to keep a supply of bird’s-eye peppers.”

• After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc. And one should not expect much better from out-of-country chickens.)

THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings – the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as “Suicidal Wings” by the late and dear Don Bellissimo, who owned the Anchor Bar.

Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them.

There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry.

Celery sticks and chunky blue cheese dressing (Ken’s Buffalo Style Blue Cheese is a popular one) and plenty of napkins.

Make sauce by combining all ingredients except the wings & Peanut oil. Allow to marinade about 1 hour in the ‘fridge. Split the chicken wings into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve with the sauce on the side.

• 4 Garlic cloves 2 Shallots
• 1 1/2 teaspoons Salt
• 1 tablespoon Chinese
• 5 spice
• 2 teaspoons Paprika
• 1 teaspoon Dried rosemary, crumbled
• 1/2 teaspoon Cayenne or to taste
• 2 tablespoons Vegetable oil
• 4 pounds Chicken wings, about 20-24 tips removed

Ingredients to make the sauce:

• 1/3 cup Natural style peanut butter
• 1/4 cup Canned cream of coconut well stirred
• 2 Garlic cloves, chopped
• 1/4 cup Water
• 1/4 cup Red bell pepper, chopped
• 1/8 teaspoon Dried hot red pepper flakes Or to taste
• 1 teaspoon Soy sauce Coriander sprigs

Wings:

Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.

Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.

The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.

Sauce:

In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

Presentation:

Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.

Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees.

Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush.

Arrange the chicken wings on a baking sheet.

Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.

Cooking chicken fried steak is not too difficult to make. All it requires is a steak, breadcrumbs, oil and a skillet or deep fryer. Simply cover the steak in breadcrumbs, heat the oil in the skillet or deep fryer, and cook the steak until it is done. If it is being made in a skillet, it needs to be flipped every couple of minutes but, otherwise, there is little that needs to be done until the steak is done cooking.

It is very rare for chicken fried steak to be made from a top quality cut of beef. After all, the steak is not being expected to stand entirely on its own, so it is not vital that it be perfect. Additionally, the frying of the steak has a tenderizing effect on the meat, which also permits a slightly lower quality cut of meat to be used. Obviously, there is a limit, but chicken fried steak is more forgiving than steak on the grill.

The part that really makes the difference in chicken fried steak is the mix of spices that are added to the breadcrumbs. These spices are the savor that truly makes the difference in the taste of the steak and makes it distinctive on the palate. By blending just the right combination of flavors, chicken fried steak can come into its own and really shine. But to get the best blend of spices, the best thing anybody can do is experiment. After all, there is only one person who will always be there to judge the results, and that is the person who cooks it. So any cook who wants to master chicken fried steak would be well-served to try a few new things, take a few notes, and figure out just how to make it just right.

No matter how you make chicken fried steak, it is almost always a welcome addition to the menu. Whether for dinner after work, a Sunday brunch, a picnic, or a get-together with friends, chicken fried steak can be a fun addition to the menu. Unusual, yet familiar, it is a meal that is easy to enjoy and always welcome.

Though it has only recently joined the mainstream, chicken fried steak is an increasingly popular meal both at home and when going out to eat. A distinctive blend of different flavors, it is a meal that is starting to receive its proper due as a dish that is well worth the effort. So give chicken fried steak a try and see why it is becoming the new recipe of choice for people who love steak.

Ingredients:
2 pounds chicken drummettes (24)
2 tablespoons honey
2 tablespoons ketchup
1 tablespoon red pepper sauce
1 tablespoon Worcestershire sauce
Paprika
2/3 cup ranch dressing

Directions:
Heat oven to 350 degrees.

Line jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, with aluminum foil. Remove skin from chicken.

Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.

Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with dressing.

Recipe makes 12 servings Baked Buffalo Wings.

Nutrition information per serving:
Calories: 75
Total fat: 2g
Saturated fat: 1g
Protein: 10g
Carbohydrate: 4g
Cholesterol: 35mg
Sodium: 160mg
Dietary Fiber: 0g
Dietary Exchanges: 1-1/2 Lean Meat

Via Healthy recipes

Ingredients

Chicken:
3/4 cup flour
1-1/2 tsp. salt
1/4 tsp. black pepper
2 lbs chicken drummettes
Vegatable oil

Sauce:
1/2 cup (1 stick) butter
1/2 cup Jack Daniel’s® Tennessee Whiskey
1/4 cup ketchup
1/3 cup Tabasco® pepper sauce, or to taste

Type: Spicy, Contains Alcohol
Serves 10-12
Preparation Time 10 minutes
Cooking Time 25 minutes
Difficulty Medium

Cooking Directions

1. Combine flour, salt and pepper in small bowl. Coat chicken pieces with flour mixture
2. Heat 2-3″ of oil in fryer of heavy pot to 375°F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10-15 minutes. Drain on paper towels.
3. Combine all sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in sauce. Serve with blue cheese dressing, celery and carrot sticks.

Note: To bake wings, place in roasting pan. Brush with melted butter and sprinkle with salt and pepper. Bake in 450°F oven until lightly browned and cooked through, about 30 minutes.

[Source Via Sam's Club]