Picnic Chicken With Yogurt Dip Recipes

Steps:

• Preheat oven to 375°. In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13x9-in. baking dishes. , Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, 1 hour or until a thermometer reads 170°-175°, turning once. Cool 30 minutes; refrigerate until chilled. , For dip, in a small bowl, beat cream until stiff peaks form. In another bowl, combine yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken.

Steps:

• Pound chicken to 1/4 inch thickness.
• In a shallow bow, combine bread crumbs and seasonings.
• Dip chicken in egg, then in crumb mixture.
• In a skillet, brown the chicken in the oil and butter over medium heat for 10-15 minutes on each side or until juices run clear (180 degrees).

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Place the butter in a shallow bowl. Dip a few pieces of chicken at a time in butter, then place in bag; seal and shake to coat., Bake, uncovered, at 350° for 50 minutes or until chicken is tender and juices run clear. Serve hot or chilled.

Steps:

• Mix the sugar, ginger powder, garlic powder, and onion powder in a bag. Drop chicken parts one a time in seasoning to coat. Place coated chicken parts in a couple of gallon size sealable plastic bags or a sealable dish and then sprinkle left over seasonings over chicken. Seal and then refrigerate for 24 hours.
• The next day- remove chicken from fridge and dispose of marinade. Heat oil in a large skillet over medium to medium high heat making sure to not fill the pan more than half way up with oil.
• While the oil is heating, mix the flour salt and pepper in a bag. Dip pieces in flour mixture to coat and then place chicken parts in hot oil and cook for 5 minutes until golden brown. Make sure to keep your eye on the chicken at this point as it may brown quickly because of the sugar. (Do not overcrowd the pan. This will need to be done in batches).
• Remove chicken to a rack over a baking sheet. Finish cooking the chicken in the oven at 350F for 30 minutes. (15 minutes if usinig dark meat.).

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture. , In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear.

Steps:

• Preheat oven to 475 degrees. Rub chickens with a lemon quarter. Season the cavities with salt and pepper to taste. Fill the chickens with the lemons and garlic, then truss them. Rub the exterior, including the undersides, with the olive oil. Season generously with salt and pepper, and place on a roasting pan at least 2 inches apart.
• Roast, turning the pan occasionally so the chickens color evenly, until an instant-read thermometer in the thickest part of the thigh reads 175 degrees, 35 to 40 minutes. They should be well browned; the high heat crisps the skin and renders a great deal of fat. Remove from oven, transfer to a platter and let cool completely (once covered, there should be little condensation or the skin will get flabby). Cover with plastic wrap, and refrigerate. Remove meat from bone, and cut into small pieces before packing.