Louise Wynn - Chicken Cookbook: Make Cooking at Home with Chicken Recipes
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Are you fed up of eating the same boring chicken? Are you always on the lookout for new and exciting recipes? This book is packed with a variety of different chicken recipes that will excite your taste buds with every bite. These delicious baked and fried recipes are quick and easy to make.
You can impress your friends and family with your superior culinary skills. The fantastic thing about chicken is that it is healthy and packed full of vital nutrients needed for the effective functioning of the body.
Whether you are planning a dinner party, a romantic night in, or you just want something simple for dinner, there is a recipe in this book for every occasion.
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Chicken Cookbook
Make Cooking at Home with Chicken Recipes
Louise Wynn
Copyright 2020 by Louise Wynn
All rights reserved. No part of this book may be reproduced or used in any manner without written permission of the copyright owner except for the use of quotations in a book review and certain other non-commercial uses permitted by copyright law.
Table of Contents
Serving: 4-6
Cooking time: 35 minutes
Ingredients:
- 2 lbs. chicken breasts boneless and skinless
- 1/2 cup chopped chipotle pepper in adobo sauce
- 2 cups buttermilk
- 2 cups breadcrumbs
- Salt to taste
- Black pepper 1/2 tsp
- 1 tsp paprika powder
- 1 egg
- Vegetable oil for frying
Instructions:
Take a large bowl and prepare your marinade by mixing chopped chipotle peppers, buttermilk, egg, salt, and pepper. Cut chicken breast into small one inch pieces and place these pieces into the marinade for one hour.
Take a small bowl and mix breadcrumbs, salt, pepper, paprika powder and coat each chicken piece with this breadcrumb mixture.
Fry until golden brown. Serve warm and enjoy!
Serving Size: 2-4
Cooking time: 20 minutes
Ingredients:
- 16 oz. Chicken Mince
- tbsp. black pepper powder
- Salt to taste
- 1 Egg
- 3 slices white Bread
- 2 cups Breadcrumbs
- Vegetable Oil
Instructions
Take a large bowl and add chicken mince, black pepper, salt, crushed bread slices, and whisked eggs, mix well and make nuggets.
Heat some cooking oil in a pan for deep frying the nuggets.
Coat the nuggets with breadcrumbs and fry the nuggets until done. Serve warm with ketchup!
Serving Size: 8 servings
Cooking time: 1 hour, 30 mins
Ingredients:
Chicken
- 1 whole chicken, cut into 10 pieces (breasts halved)
- 5 tsp. salt
Batter:
- 4 large eggs
- 2 cups buttermilk or whole milk
- 2 tbsp. hot sauce
- 2 cups flour
Spice mix:
- 2 tbsp. cayenne pepper
- 1 tbsp. garlic powder
- 2 tbsp. paprika
- 1 tbsp. mustard powder
- 1 tbsp. black pepper
- 1 tbsp. onion powder
- Spicy Oil
- 2 tsp. brown sugar
- cup vegetable oil
For Serving
- White bread
- 8 dill pickles, sliced
Instructions:
To prepare the spice mix, take a large bowl and toss in onion powder, black pepper, mustard powder, paprika, garlic powder, and cayenne pepper. Mix the spices well until combined.
In another large bowl, place chicken and add salt and 5 tbsp. of the spice mix. Mix well to make sure chicken is well coated. Cover and chill for at least 30 minutes to 24 hours.
Whisk hot sauce, buttermilk, and eggs in a bowl to prepare the batter.
In a flat dish, add flour and 4 tsp. of salt. Mix well.
Put a saucepan on medium heat and whisk 2 tbsp. of the spice mix, light brown sugar in vegetable oil. Stir until the brown sugar dissolves and set aside.
In a deep pot, heat the oil to 325F (170C)
Transfer the marinated chicken into the flour, allowing excess to drip off. Then, toss the chicken into the buttermilk mixture until fully coated. Return chicken back into the flour and place them on a rack for at least 15 minutes.
Carefully place chicken in hot oil. Fry 3-4 chicken pieces at a time for 10-12 minutes, until deep golden brown and crisp.
Place a baking sheet over a clean wire rack and transfer the fried chicken.
Brush the chicken pieces with spicy oil on both sides and sprinkle the remaining spice mixture.
Serve the chicken with a slice of bread and pickle.
Serving Size: 4-5
Cooking time: 30 minutes
Ingredients:
- 2 large chicken breasts (shredded into pieces)
- 1 small onion, diced
- 2 tbsp. taco seasoning
- 2 cups white rice (Uncooked)
- 1/2 cup yellow corn
- 1 cup salsa
- 1/2 tsp paprika
- 1/2 green chili
- 1 cup cheddar cheese (shredded)
- 1 tomato (small-sized, diced)
- 1/4 tsp garlic powder
- 2 tbsp. olive oil
Instructions
Take a non-stick pan and brush it with olive oil. Add chicken into the skillet and saut over medium flame for 7-8 minutes until done.
Add diced tomato, onion, paprika, salt, salsa, and corn and cook for 2 minutes.
Add cheese and stir and distribute all ingredients evenly.
Reduce the heat to low and cook for around 20 minutes until the rice is done. Season it and serve!
Serving Size:
Cooking time: 25 minutes
Ingredients:
- 2 cups diced chicken
- tsp. Salt
- tsp. black pepper
- 4 cups chicken broth
- 4 tbsp. butter
- cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 potatoes, peeled and cut in cubes
- 2 cups milk
- 1/3 cup all-purpose flour
- Thyme and bay leaves
- 2 cups shredded cheese
Instructions:
Take a saucepan and pour chicken broth in it. Bring it to boil.
Next, reduce the heat and add celery, onions, carrots, potatoes, salt, and pepper. Stir the broth and then cover it. Simmer for 12-15 minutes or until vegetables are tender.
In another medium saucepan, melt some butter. Then, stir in flour until smooth. Gradually add milk in the saucepan. Let it simmer for 1 minute and cook until thickened. Reduce the heat then. Add cheese and constantly stir the mixture.
Add the mixture and chicken in the vegetable broth. Continue to stir until thick and bubbly.
Sprinkle some thyme and bay leaves after cooking and serve.
Serving Size: 4-6
Cooking time: 10-15 minutes
Ingredients:
- 2 cups cooked chicken breasts (shredded chicken)
- 2 diced avocados
- 1/2 cup mayonnaise
- 1 medium-sized red onion (diced)
- 1 tbsp. fresh cilantro or parsley
- 1 medium-size chopped tomato
- 2 tbsp. lemon juice
- 1 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp. olive oil
Instructions
Take a large mixing bowl and add shredded chicken and diced avocados. Add all other ingredients and mix well.
Drizzle with lemon juice and sprinkle some salt and pepper.
For seasoning, use 2 tbsp. of olive oil. Serve immediately or store in the refrigerator!
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