LIP-SMACKIN' BAR-B-Q CHICKEN BAKE
Keep the ingredients for this recipe on hand so you'll be ready to wing it for dinner any night.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch pie pan or 9-inch square baking dish with cooking spray. In small bowl, stir together Bisquick® mix, water and egg. Spread in bottom and 1/2 inch up side of pan; sprinkle with 1 1/4 cups of the cheese.
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring occasionally, until white on outside; drain. Stir in barbecue sauce; heat just until hot. Spoon over batter in pan to within 1/2 inch of edge.
- Bake 22 to 25 minutes or until edge is dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese melts; loosen from side of pan.
Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 10 g, TransFat 1/2 g
LIP-SMACKIN' BAR-B-Q CHICKEN BAKE (COOKING FOR 2)
Bisquick Heart Smart® recipe! Create a lip-smackin' chicken dish using barbecue sauce and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg white; spread in bottom of pan.
- In small microwavable bowl, mix chicken and barbecue sauce. Microwave on High 1 minute; stir. Spoon over batter in pan to within 1/2 inch of edges; sprinkle with cheese.
- Bake 20 to 23 minutes or until golden brown; loosen from side of pan.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 80 mg, Fiber 0 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 12 g, TransFat 0 g
LIP SMACKIN' SMOTHERED CHICKEN
Now this is chicken! You can almost smell the aroma coming from the kitchen now!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and 1/2 teaspoon of the black pepper; place in hot skillet. Cover chicken with yellow and green onions.
- Cook chicken over medium heat 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot (Dutch oven); set aside.
- Continue heating skillet over low heat. Stir together flour, 1/3 cup of the soy sauce and 4 cups of the hot water in medium bowl with wire whisk or fork until smooth.
- Cook flour mixture in hot skillet over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Stir in remaining water, 1 cup at a time, stirring after each addition, until smooth.
- Stir in remaining 1/3 cup soy sauce, the onion powder and remaining 1/4 teaspoon black pepper. Pour gravy over chicken in large pot. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)
Nutrition Facts : Calories 515, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 1 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2330 mg
SOUL SMOTHERED CHICKEN
You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.
Provided by Veronica Rockett
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g
LIP-SMACKIN' BBQ CHICKEN
The kids always say "prepare to lick your lips" when we have friends over for barbecue chicken. I'm proud of this dish, the first recipe I ever created. -Sue Thomas, Spartanburg, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 402 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.
CHICKEN WITH JESSE'S LIP SMACKING SAUCE
Steps:
- Place the garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute the onions in the olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from the heat and wait 1 minute for the pan to start to cool. Add the chopped garlic, stir, and place mixture in a bowl to cool - never let the garlic hit the hot oil over the fire - this way the garlic will infuse the remaining moisture and not burn and get bitter.
- In a large stock pot over medium-low heat add the catsup and bring to a slow simmer, always stirring. After 10 minutes add the onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered.
- Cut all the fruit into quarters and squeeze the juice into the pot. Then, add the fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered.
- Add the dried chile peppers and cayenne, turn off heat and let the chiles go to work for about another 20 minutes.
- Chicken:
- Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from the pot and let cool to room temperature, covered.
- Your grill should be very hot. We use a smoke box with wet wood chips in the gas grill to add a nice wood flavor (optional). Lightly spray the grill with nonstick spray. Add the chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from the heat.
- Very important: Just paint the chicken lightly with the sauce and let it stay on the grill for 1 minute on each side, just to burn the sauce. Remove from the grill and submerge in the hot bbq sauce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.
BUTTERMILK FRIED CHICKEN WITH GRAVY
We raised our own meat and vegetables when I was a girl. This golden chicken always reminds me of Mom and home...there's nothing quite like a crispy piece smothered in creamy gravy. - Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. , Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. , Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm. , Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.
Nutrition Facts :
CRAIG CLAIBORNE'S SMOTHERED CHICKEN
Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish "belongs in the 'comfort' category," he wrote in 1983, "a food that gives solace to the spirit when you dine on it." You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce. But sometimes the easiest way is the best. Try it.
Provided by Sam Sifton
Categories dinner, easy, weekday, times classics, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
- Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
- Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
- Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
- Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 48 grams, Fiber 0 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1161 milligrams, Sugar 1 gram, TransFat 0 grams
LIP-SMACKIN' BAR-B-Q CHICKEN BAKE (LIGHTER RECIPE)
Bisquick Heart Smart® recipe! Chicken breasts make a lip-smackin' barbecue flavored dinner bake.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch pie pan or 9-inch square baking dish with cooking spray.
- In small bowl, stir together Bisquick® mix, water and egg. Spread in bottom of pan; sprinkle with 1 1/4 cups of the cheese. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring occasionally, until outsides turn white; drain. Stir in barbecue sauce; heat just until hot. Spoon over batter in pan to within 1/2 inch of edge.
- Bake 22 to 25 minutes or until edge is dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese melts; loosen from side of pan.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 12 g, TransFat 0 g
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