Mock Jerk Style Chicken Legs Recipes
MOCK CHICKEN LEGS
When I was young, my mother made this recipe for us. Recently, I was going through her cookbook collection and found it. Now I make this tasty, fun appetizer for my own family and enjoy mixing the old memories with new ones. -Jeanne Herda, Burnsville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.
Nutrition Facts : Calories 240 calories, Fat 14g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
MOCK JERK STYLE CHICKEN LEGS
My inspiration for this recipe is a jerk type of marinade...i did it in the oven but it could easily be done on the grill also.
Provided by Robin Batterson
Categories < 4 Hours
Time 2h45m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Mix all liquids: tea, grapefruit juice, corn syrup and oil together, put in blender with ginger and blend. place this liquid in ziplock bag with the chicken and marinate 1 hour.
- mix all remaining spices together well*. add to chicken and marinade. allow to marinade for another hour.
- * if you like really spicy food, save some of the spice mixture and sprinkle on chicken right before roasting.
- preheat oven to 350 degrees and bake chicken legs on a rack over cookie sheet or roasting pan for 45-60 minutes.
MOCK CHICKEN LEGS
When my Mom was little, she would have this as part of her birthday party picnic. With it would be potato salad, dressed up B&M beans, potato chips, watermelon, brownies, and her cucumbers. Her birthday is August 16, so she remembers how it was always really hot, yet her Mom would still prepare everything for her special day. She would make enough for 2 skewers per person, and with all of her family that meant feeding 12 people. The amount of meat I have listed is an estimate, as the paper this was originally written on didn't list specifics, so I don't know how much she bought to feed that many!
Provided by BeccaB3c
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place 1 inch pieces of pork and veal alternately on skewers, almost 5 pieces per stick.
- Season with flour, salt and pepper.
- Brown in butter; do not crowd; turn often to brown evenly.
- Place in a roasting pan.
- Pour 2 cans of cream of mushroom soup over top.
- Cover and bake at 325 degrees Fahrenheit for 2 hours.
CITY CHICKEN (MOCK CHICKEN LEGS)
Make and share this City Chicken (Mock Chicken Legs) recipe from Food.com.
Provided by bigherbncv
Categories Veal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat/melt shortening in frying pan, low heat.
- Place pork & veal cubes alternately on 6" skewers.
- Dip skewered meats in to egg.
- Roll meats in bread crumbs.
- Cook skewed meats in shortening about 60 minutes.
- Turn meats occasionally for even cooking.
- Remove from pan, drain on paper towels.
Nutrition Facts : Calories 378.8, Fat 24.9, SaturatedFat 8.1, Cholesterol 119.7, Sodium 223.4, Carbohydrate 13, Fiber 0.8, Sugar 1.2, Protein 24
CHICAGO MOCK CHICKEN LEGS
A great way to recycle leftover meat. A thrifty variation on city chicken, this dish might or might not actually contain chicken. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Delicious with Vegetable Puffs(recipe #230939). Cooking time approximate.
Provided by Molly53
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter; blend in flour salt and pepper.
- Add milk gradually, stirring constantly until mixture thickens, then cook about a minute longer.
- Add the meat to the white sauce followed by the seasonings and bell pepper.
- Spread on a plate to cool.
- Shape like chicken legs and insert a wooden skewer.
- Roll in crumbs, egg, then crumbs again.
- Fry in deep hot fat (380F) and drain on paper towels.
Nutrition Facts : Calories 188.3, Fat 15.1, SaturatedFat 9.1, Cholesterol 92, Sodium 420.2, Carbohydrate 9.1, Fiber 0.3, Sugar 0.2, Protein 4.5
MOCK CHICKEN LEGS
Chicken leg shaped veal and pork, spiced perfectly, then browned and simmered.
Provided by SALLYCOOKS
Categories Meat and Poultry Recipes Chicken
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs.
- Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 22.3 g, Cholesterol 192.1 mg, Fat 13.9 g, Fiber 1.4 g, Protein 31 g, SaturatedFat 5 g, Sodium 899 mg, Sugar 4.2 g
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