Category: Chicken

Who doesn’t love a bowl of piping-hot dumplings? These Cracker Barrel Copycat Chicken and Dumplings are pillows of starchy goodness.  They hit the spot when you are looking for something that makes you feel full and warm.

Interestingly, these are actually served without chicken at the restaurant when ordered as a side dish.

This version, however, does have chicken and chicken broth for a more traditional style chicken and dumplings.

This dish isn’t difficult to make and can be put together rather quickly.

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Cracker Barrel Copycat Chicken and Dumplings

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

This Cracker Barrel Copycat Chicken and Dumplings recipe is closer to Cracker Barrels than any other I've tried!

Course: Main Course

Cuisine: American

Keyword: Cracker Barrel Copycat Chicken and Dumplings

Servings: 6

Calories: 295 kcal

Ingredients

• 1 3 -6 lb frying chickens (any whole chicken will do)
• 2 quarts water
• 2 teaspoons salt
• 1/2 teaspoon pepper I use coarse ground and double it
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons shortening I use Crisco sticks
• 3/4 cup buttermilk

Instructions

1. Place the chicken in a Dutch oven. Add the water and 2 teaspoons salt. Bring to a boil.
2. Cover, reduce the heat, and simmer for 1 hour or until the chicken is tender (It should almost fall off bone).
3. Remove the chicken from the broth and cool. Bone the chicken and cut the meat into bite-sized pieces.
4. Bring the broth to a boil and add pepper.
5. Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
6. Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into the boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
7. Add the chicken back in and serve it up.

Enjoy!

Up Next: 

KFC Copycat Coleslaw

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Crock Pot Orange Chicken is a lovely sweet-and-sticky meal with an Asian flair. Serve it over hot cooked rice. The family will love it.

This recipe has come to my dinner rescue many times! Face it, on busy days it’s often hard to get a healthy and quick dinner on the table at a reasonable time.

Family dinners are an important part of the day and worth planning ahead to make sure there is a healthy quick dinner available.

Here’s where the good old Crock Pot comes in. Just load it up with Crock Pot Orange Chicken ingredients and six hours later dinner is ready to be served!

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Crock Pot Orange Chicken

Prep Time

30 mins

Cook Time

6 hrs

Total Time

6 hrs 30 mins

 

A family favorite that is ready for dinner with minimum time in the kitchen! 

Course: Main Course

Cuisine: Asian

Keyword: Crock Pot Orange Chicken

Servings: 6

Calories: 285 kcal

Ingredients

• 2 cups Mandarin orange segments or fresh orange segments
• 2 red or green bell peppers cut into 1/2-inch pieces
• 2 carrots peeled and cut around 1/2-inch thick
• 4 boneless skinless chicken breasts
• 8 ounces orange juice concentrate
• 3 cloves garlic finely minced
• 2 Green onions chopped
• 2 tsp. ground ginger
• hot cooked rice
• 1/2 tsp. pepper
• 1 tsp. salt

Instructions

1. Put peppers, carrots, garlic, then the chicken, salt, ginger, frozen orange juice and pepper in Crockpot. Cover and cook on Low 4 to 6 hours. Serve chicken over hot cooked rice.

Enjoy This Crock Pot Asian Chicken!

Up Next:

Fried Okra Fritters – My Southern Roots Are Showing

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There is nothing I enjoy more than good ole southern fried chicken, but this Flash Fried Chicken trick made me happy because I didn’t have grease everywhere…

And yes, when I fry chicken like my Grandmothers did, I seem to get grease all over the stove and whatever shirt I am wearing.

I’ve been hearing and reading a lot about flash fried chicken lately so I decided to give it a try and see how it turns out and tastes.

Well, end result, in my opinion, is it’s just about as good as if I had stood over an iron skillet for 30 or more minutes and not near as a greasy mess to clean up.

I don’t know who came up with this idea but it’s a pretty darn good one.

This recipe uses the technique I read about, but I changed a few ingredients to what we prefer.

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Flash Fried Chicken

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

 

A really unique technique for making fried chicken without the mess!

Course: Main Course

Cuisine: American

Keyword: Flash Fried Chicken

Servings: 4

Calories: 280 kcal

Ingredients

• 1 whole chicken cut up skin on (I used legs and thighs)
• 2 C. chicken broth
• water
• 1 1/2 C. buttermilk
• 1 1/2 C. all purpose flour
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• Vegetable oil for frying

Instructions

1. Place the chicken in a pot and add in the broth then enough water to cover the chicken. Bring to a boil, reduce the heat to med. and cook for 30 minutes, or until cooked through (this will depend on the size of your chicken pieces).
2. Remove to a plate and set aside. Store the broth in a mason jar and put in the fridge and use as needed for recipes calling for broth.
3. Fill a cast iron skillet with 1" of oil. Heat the oil to 375 degrees (if you use a deep fryer heat to 400 degrees).
4. While the oil is heating, combine the flour and seasonings on a plate. Put the buttermilk in a dredging dish.
5. When the oil is heated dredge the chicken in the flour then in the buttermilk, back in the flour and shake off excess and carefully place it in the skillet, skin side down.
6. Working in batches, fry the chicken for 1 minute per side or until your desired golden color. Remove to a paper sack or paper towel lined plate and repeat with remaining chicken.

Enjoy Flash Fried Chicken!

Up Next:

Alton Brown’s Buttermilk Fried Chicken

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This Crispy Parmesan Chicken is one of the fastest meals you can prepare. The thinly cut chicken breasts (aka chicken cutlets) cook up lightning fast.

This is one of those classic staple recipes that I find myself making from time to time.

Oh, and it’s golden brown crispy delicious. That helps too.

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Crispy Parmesan Chicken

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Elegant sounding but really easy and so delicious!

Course: Main Course

Cuisine: American

Keyword: Crispy Parmesan Chicken

Servings: 4

Calories: 285 kcal

Ingredients

• 1 1/4 lbs thinly cut chicken breast aka chicken cutlets
• salt and pepper
• 1 sprig fresh rosemary
• 1 cup zested Parmesan cheese
• 2 eggs
• 1 cup panko bread crumbs
• olive oil for frying

Instructions

1. Lay the chicken breasts out on a cutting board and season them generously on both sides with salt and pepper. Set aside.
2. Next it's time to set up your breading station. Set out three bowls, and in the first bowl add the zested Parmesan cheese, then the eggs in the second bowl, and the panko bread crumbs in the third.
3. Strip the leaves from the fresh rosemary sprig and mince them finely with a knife. Add the minced rosemary to the egg bowl, then whisk the eggs and rosemary together until combined.
4. Heat up a large skillet over medium heat, and let it heat up while you bread the chicken. First dip each chicken cutlet into the Parmesan, shake off the excess, then dip into the egg, then let the excess drip off, then finally dip into the panko bread crumbs (by the way, the reason we shake off the excess during each step is to prevent our breading from falling off later).
5. When the pan is nice and hot, add enough olive oil to coat the bottom of the pan, about 2-3 tbsp. Add 2 or 3 chicken cutlets to the hot oil (do not crowd the chicken cutlets), and cook for 4-5 minutes on each side, until golden and crispy.
6. If the bread crumbs are browning too quickly, you can turn the heat down.
7. Repeat with the remaining cutlets, and enjoy!

Tips and Tidbits About This Crispy Parmesan Chicken

Serve with a crisp Caesar salad and a serving of hot cooked buttered rice.

Panko bread crumbs come in multiple flavors. You can change up this dish just by changing the bread crumbs and the cheese. You have a whole new dish!

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This Marinated Grilled Chicken recipe is a healthy and simple chicken recipe that’s ready for grilling in 30 minutes and just delicious! Easy dinner recipe idea!

Make this Easy Grilled Marinated Chicken Recipe for a quick and easy dinner tonight!

Instead of grilling outdoors on a charcoal or gas grill, you can cook the chicken in a heavy pan, cast iron skillet or grill pan on the stove top. Enjoy!

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Marinated Grilled Chicken

Prep Time

45 mins

Cook Time

10 mins

Total Time

55 mins

 

Grilled chicken is a favorite for a backyard BBQ and you just can't go wrong with this recipe! 

Course: Main Course

Cuisine: Barbecue

Keyword: Marinated Grilled Chicken

Servings: 4

Calories: 280 kcal

Ingredients

• 2 boneless skinless chicken breasts – about 6 ounces each – cut in half lengthwise into thin cutlets
• 1/4 cup extra virgin olive oil
• 1 T. balsamic vinegar
• 1 Tbs. Dijon mustard
• 2 tsp. finely minced garlic
• 1 tsp. granulated sugar
• 1/2 tsp. onion powder
• 1/8 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried thyme leaves
• 3/4 tsp. salt – sea salt or kosher salt
• 1/4 tsp. freshly ground black pepper

Instructions

1. In a large bowl, add the marinade ingredients. Rub the dried herbs between your finger tips to break them up as you add them. Mix marinade thoroughly.
2. Add the chicken and toss to coat with marinade. Cover the bowl with plastic wrap and marinate for 30 minutes at room temp or for longer marinating place in the fridge. Since the breasts are sliced thin, the marinade penetrates quickly, so I don’t go longer than an hour.
3. Preheat grill or grill pan to medium-high. Cook for about 3-4 minutes on each side or until done. Remove cooked chicken to a clean platter.
4. Allow chicken to rest for a few minutes before cutting. Enjoy!

Tips and Tidbits

Nix the chill before you grill! To cook chicken pieces quickly and evenly, let them stand at room temperature for about 45 minutes before placing them on the grate.

Chicken breasts or thighs should be turned only once when grilling.

Smoke it! To infuse rich flavor into the meat without tending to the chicken over a hot fire, smoke it from the outside in. Set presoaked hickory or applewood chips on the grill, close the lid — and voilá, instant smoker!

Marinating chicken for at least 30 minutes not only lets seasonings work their magic, but can also help lean pieces stay juicy once they hit the flame.

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This Crockpot Chicken and Vegetables Mississippi Roast Style is a recipe very similar to Mississippi Roast but it uses boneless/skinless chicken breast.

The fact is chicken is much, much cheaper than beef and maybe a little healthier. But this dish is not really designed to be healthy but to be good!

The Mississippi roast recipe is floating around all over the Internet.

It consists of a beef pot roast, Au Jus gravy mix, Ranch dressing mix, butter, and pepperoncini peppers. All the ingredients are assembled in a slow cooker and cooked for 8 hours on low. Easy Peasy.

This recipe uses the same technique but also includes green beans and potatoes for a complete meal with sides.

And it’s soooo easy. Just assemble everything in your slow cooker in the morning and when you get home in the evening dinner is ready.

All you need is maybe a salad and some dinner rolls or French bread and dinner is served.

Believe it or not, I like to have cornbread with this dish!!!

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Crockpot Chicken and Vegetables Mississippi Roast Style

Prep Time

20 mins

Cook Time

8 hrs

Total Time

8 hrs 20 mins

 

This Crockpot chicken follows the same technique as Mississippi pot roast.

Course: Main Course

Cuisine: American

Keyword: Crockpot Chicken and Vegetables Mississippi Roast Style

Servings: 2

Calories: 345 kcal

Ingredients

• Two boneless skinless chicken breasts
• 3 cups whole green beans fresh
• 5 medium red potatoes cut up in chunks
• 1 package dry ranch dressing mix
• 1 package dry chicken gravy mix
• 1/2 stick butter
• 1/3 cup water

Instructions

1. Wash and place green beans on one side of the Crockpot. Place the cut potatoes on the other side and the chicken in the center.
2. Mix together the Dry Mixes and Sprinkle evenly over the chicken.
3. Place the 1/2 stick of butter on top. Slowly pour the water on the vegetables (not  the chicken).
4. Cook on low heat for 6-8 hours until the chicken is done and tender.

Enjoy!

Up Next: 

One Dish Chicken and Rice Bake

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