Category: Chicken

Homemade KFC Style Popcorn Chicken

If you have been stressing over what you can serve the kids at snack time, then your worries are over because not only is this Homemade KFC Style Popcorn Chicken or chicken poppers fun and easy to make, they will also give the kids a delicious chicken treat.

Homemade KFC Style Popcorn Chicken

Not only will the kids enjoy eating the KFC popcorn chicken, but you and your friends will also.

This recipe is a “copycat” of KFC’s popcorn chicken.

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Homemade KFC Style Popcorn Chicken

Ingredients

2 Chicken Breast Fillets
1/2 Tsp Salt
1/2 Tsp Black Pepper
1 Tbsp Soy Sauce
1 Medium-sized egg
1 Tbsp Corn Starch

For coating

1 Cup All-Purpose Flour
1 Tbsp Red Chili Powder or Paprika

Note: You can also add any spices of your liking: e.g Garlic, Onion Powder

Oil for frying

Serve with your favorite dipping sauce.

This recipe is designed to copycat KFC popcorn chicken. But you don’t have to go that route. The basic technique and your own spices would do just fine. It’s fun to experiment and chicken is cheap.

A variation that pops up in my mind is Buffalo Wings Popcorn chicken. Add hot sauce to the recipe and serve with blue cheese dipping sauce and celery sticks.

The recipe calls for chicken breasts cut to size. If you don’t mind splurging a bit chicken tenders make a much better product. Chicken tenders are the “filet mignon” of the chicken.

The variations are really unlimited. Play with it. Have fun. Enjoy!

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Bacon Ranch Pasta Salad – Deliciously Easy

If you are not yet a fan of pasta salad I hope to convince you with this Bacon Ranch Pasta Salad. It’s the ranch dressing mix and bacon that makes it unique.

 

This recipe calls for rotini pasta but any will work.

This is delicious and has a very pretty presentation. Perfect for potlucks, BBQ’s or any other occasion. Love it!

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Bacon Ranch Pasta Salad
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Bacon Ranch Pasta Salad
Ingredients
  • 1 12 ounce package uncooked tri-color rotini pasta
  • 10 slices bacon
  • 1 cup mayonnaise
  • 3 tablespoons dry ranch salad dressing mix
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon garlic pepper
  • 1/2 cup milk or as needed
  • 1 large tomato chopped
  • 1 4.25 ounce can sliced black olives
  • 1 cup shredded sharp Cheddar cheese
Instructions
  1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
  3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

 

Enjoy this Bacon Ranch Pasta Salad!

Up Next:

Pesto Pasta Salad Recipe – Always A Favorite!

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Easy Chicken Spaghetti Recipe

Here’s to the well-packed pantry! Tonight’s Easy Chicken Spaghetti dinner can be ready to assemble with ingredients already on hand.

 

This is a one-pot pasta dish that is perfect for a quick and easy dinner that can be ready in 30 minutes.

No sautéing, slicing or peeling necessary – the sauce comes together while the pasta is draining, then tossed together while hot.

Add some warmed dinner rolls, a mixed green salad, and get everyone to the table. Dinner’s ready!

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Easy Chicken Spaghetti
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Easy Chicken Spaghetti Recipe
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Quick, easy and delicious. The very type of recipe you need on a busy weeknight! 

Course: Main Course
Cuisine: American
Servings: 4
Calories: 185 kcal
Ingredients
  • 2 cups cooked chicken breasts chopped
  • 1 package 12 ounces spaghetti
  • 1 can 10 ounces diced tomatoes with green chilies, such as Rotel
  • 1 can 10.75 ounces condensed cream of chicken soup
  • 1 jar 4 ounces sliced button mushrooms, drained
  • 6 ounces processed cheese such as Velveeta
  • kosher salt and ground black pepper
Instructions
  1. Bring a pot of water to a boil and add the spaghetti. Cook it according to the package directions, or until al dente, firm to the tooth. When it’s ready, strain it in a colander.
  2. While the cooked spaghetti drains, return the pot to the stove and over medium heat, combine the diced tomatoes, cream of chicken soup, mushrooms and processed cheese. Stir frequently until the cheese is melted.
  3. Add the cooked pasta to the heated sauce and toss with the cooked chicken breasts. Season with kosher salt and black pepper, serve hot.

 

Enjoy this Easy Chicken Spaghetti!

Up Next:

Five Minute Microwaved Mashed Potatoes

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Recipe based on one by piranhabriana
Photo by norm53

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Honey and Lemon Baked Chicken Leg Quarters

It’s really hard to beat chicken! Especially these Honey and Lemon Baked Chicken Leg Quarters. It’s economical, easy to prepare, and downright good tasting.

 

I don’t think I know anybody that doesn’t like the taste of chicken!

I’m partial to dark meat so I’m always happy to find recipes that call for legs and thighs or, as in this case, leg quarters.

The combination of ingredients in this recipe makes a really tasty main dish for family or guests.

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Honey and Lemon Baked Chicken Leg Quarters
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Delicious and economical. It's really hard to beat chicken. Especially when it's this easy! 

Course: Main Course
Cuisine: American
Servings: 4
Calories: 280 kcal
Ingredients
  • 3 to 5 chicken leg quarters
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic minced
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 3 tablespoons honey
  • ½ teaspoon poultry seasoning
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Season the chicken with salt and pepper. In an oven going skillet over medium high heat, sear the leg quarters on both sides for about 5 minutes or until they get golden brown.
  3. While the leg quarters are searing, mix together the poultry seasoning, lemon juice, honey, soy sauce, brown sugar, thyme and garlic. Cover the chicken thighs with the lemon sauce. Bake in the preheated oven for about 45 minutes.
  4. Drain off any excess fat before serving.
  5. Serve hot and enjoy.

 

Tips and Tidbits About Honey and Lemon Baked Chicken Leg Quarters

My local Krogers frequently have leg quarters on sale. They are usually in a 10-pound bag and cost way less than $1 a pound.

I take advantage of those sales and stock up. I divide up the quarters and vacuum seal for the freezer. I’ve always got cheap chicken meals in the freezer!

This recipe would also work just fine for legs only or thighs only. It will also work for breasts if you adjust the cooking time downward.

Breasts cook faster than dark meat and will dry out if overcooked.

Enjoy!

Up Next: 

Caramel Pecan Pie

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Chicken Broccoli Alfredo Stuffed Shells

Are you tired of the traditional spaghetti with pasta sauce? Chicken Broccoli Alfredo Stuffed Shells is more than just spaghetti!

Chicken Broccoli Alfredo Stuffed Shells

Spaghetti with meat sauce seems to be the old standby for a quick meal. Yes, the kids love it but it gets a little boring, so it’s time to switch things up with your pasta dishes.

There are an infinite number of ways to serve pasta.

Here’s a great pasta recipe that’s not only a little different but also quick and easy. I like quick and easy.

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Chicken Broccoli Alfredo Stuffed Shells
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

A great pasta dish that's different from the old standard spaghetti with meat sauce!

Course: Main Course
Cuisine: Italian
Keyword: Chicken Broccoli Alfredo Stuffed Shells
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 16 oz Jar Alfredo sauce
  • 2 cups cooked chicken shredded
  • 2 cups cooked broccoli chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan
  • 21 jumbo pasta shells cooked
  • 1 1/2 – 2 cups spaghetti sauce optional, but I love the combination of Alfredo with tomato sauce!
Instructions
  1. Preheat your oven oven to 350 degrees.
  2. Use a large bowl to mix Alfredo, chicken, broccoli, and cheeses.
  3. Spoon the mixture you have into pasta shells.
  4. Grease 13 x 9 baking dish with butter or cooking spray.
  5. Spread spaghetti sauce on bottom of baking dish. Arrange shells in baking pan. Cover with foil and bake 35 minutes .

Tips and Tidbits About Chicken Broccoli Alfredo Stuffed Shells

You can prep all items in advance, right up to the point of baking. Just keep covered in refrigerator until you are ready to bake.

Have a cookie scoop? Use it to easily stuff your shells!

Enjoy!

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Spicy Grilled Chicken Recipes

Spicy Grilled Chicken RecipesSpicy Grilled Chicken Recipes can go two ways. There’s spicy as in hot then there’s spicy as in savory, flavorful and well balanced.

This recipe for boneless skinless chicken breasts definitely falls into the second category.

The chicken is marinated in a mixture of lime juice and zest, garlic, oregano and crushed red chili flakes.

A few minutes on a hot grill releases the aromatic essence of the marinade and enhances the chicken with its ingredients.

You’ll be using this quick and easy chicken recipe at least once a week, so it’s time to get the grill ready!

Prep time: 15 minutes Cook Time: 15 minutes Ready In: 1 hour 30 minutes

One of The Best Spicy Grilled Chicken Recipes

Ingredients

6 boneless skinless chicken breasts
3 tablespoons fresh lime juice
1 tablespoon lime zest, grated
2 large cloves garlic, minced
1/2 tablespoon fresh thyme or 1 teaspoon dried
1 teaspoon crushed red chili flakes
2 tablespoons olive oil
Kosher salt and ground black pepper

Directions

Whisk together the lime juice, lime zest, garlic, thyme, crushed red chili flakes and olive oil.

Season the chicken breasts with the kosher salt and black pepper.

Put the chicken breasts into a resealable plastic bag and pour in the marinade. Seal the bag and refrigerate the chicken for at least 1 hour.

Light a charcoal barbeque or heat a gas grill for medium high heat. Lightly oil the grate.

Shake the excess marinade from the chicken and grill the breasts about 6 to 8 minutes per side, or until there is no pink in the center of the breast.

Food For Thought – So if you would like spicy hot, add 1 teaspoon hot chili oil and 1 teaspoon of chili garlic paste, both found in the Asian food section of the market, to the marinade.

It will still be there when the chicken is cooked and comes off the grill – it does not fade away!

Yield = 6 Servings

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Slow Cooker Chicken Soup

Slow Cooker Chicken SoupThis Slow Cooker Chicken Soup has Southwestern cuisine flair. It’s a warm and inviting chicken soup any time of year, and is so easy you might start feeling a little guilty for not cooking more!

Take advantage of frozen corn and canned tomatoes, but don’t substitute for the fresh onion or red and green bell pepper.

These ingredients lend their flavors and texture for a well balanced home-cooked meal that will surely be added to your favorites list.

Southwestern Slow Cooker Chicken Soup

Ingredients

1 1/4 pound boneless skinless chicken breasts, cut into thin strips
1 quart chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14.5 ounces) diced tomatoes with the juice
1 large onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (4 ounces) roasted green chilies, chopped
1 tablespoon seasoned salt, such as Lawry’s
1 1/2 teaspoons ground cumin
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1 tablespoon chili powder
kosher salt and ground black pepper

Directions

Season the strips of chicken breast with the kosher salt and black pepper.

Lay the strips in the bottom of a slow cooker then add the corn, diced tomatoes, chopped onion, both bell peppers and the can of chopped roasted chilies.

Whisk together the chicken broth and seasoned salt, ground cumin, granulated garlic, dried oregano and chili powder. Pour this mixture over the chicken and vegetables.

Cover the pot and turn on low. Cook for 6 to 8 hours, until the chicken and vegetables are cooked through.

Food For Thought – You can use a can of Rotel diced tomatoes with peppers if you would like to skip a step, but the roasted green peppers do add their own flavor.

Good To Know – If you would like more of a stew than a soup, cut back on the chicken broth by half and cook on high for 3 to 4 hours.

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Slow Cooker Chicken Curry

If you’ve never tried making slow cooker chicken curry before, this is a good introduction to the depth and flavor of this exotic spice. This recipe combines potatoes and chicken breasts, simmered slowly in a slow cooker.

slow cooker chicken curry

Your kitchen will take on an aroma reminiscent of the long ago spice trade. It’s a good way to travel without leaving home.

While traditional curry is made up of dozens of ingredients, blended according to individual tastes, we use curry powder for this recipe. Once you get used to the flavor, try it with different dishes – it makes a killer chicken salad!

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Slow Cooker Chicken Curry
Prep Time
25 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 40 mins
 

Chicken curry made simple with the use of curry powder and the slow cooker. 

Course: Main Course
Cuisine: Indian
Calories: 260 kcal
Ingredients
  • 1 pound boneless skinless chicken breasts
  • 2 large russet potatoes peeled and cubed
  • 2 1/2 cups of chicken broth
  • 2 tablespoons curry powder
  • 3 tablespoons cornstarch
  • 1 bag 10 ounces mixed frozen vegetables, thawed
  • Kosher salt and ground black pepper
Instructions
  1. Season the chicken breasts with the kosher salt and black pepper. Cut the breasts up into bite-sized pieces.
  2. Mix together the chicken broth and water, then whisk in the curry powder. Pour this mixture into the slow cooker and add the chicken with the potatoes.
  3. Cover the slow cooker and turn the heat on low and cook for 8 hours.
  4. During the last hour of cooking, add the mixed vegetables. Dissolve the cornstarch into a little of the cooking broth and add it to the pot. Stir the mixture to evenly distribute it. Continue cooking until thickened.

Good To Know – For a quicker meal, cook the pot on high for four hours, and add the vegetables during the last half hour.

Food For Thought – This is a fairly simple curry recipe – branch out and add some of your own favorite ingredients: garlic, fresh herbs, chili powder and coriander would all be good additions.

If potatoes aren’t your thing, substitute 1 cup of rice and increase the broth by 1 cup.

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Slow Cooker Chicken Casserole

This slow cooker chicken casserole will make you forget the fear of making a Thanksgiving turkey. Use your slow cooker with boneless chicken breasts.

Then you can dress the whole thing up with traditional fixings.

Turkey gravy, bread stuffing mix, and fresh mushrooms just beg for a little cranberry sauce on the side.

If your family insists on turkey, use half a fresh turkey breast with the skin and bones removed.

Because this Thanksgiving dinner is made in a slow cooker, you will get to enjoy the holiday as well.

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Slow Cooker Chicken Casserole
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Slow Cooker Chicken Casserole Recipe
Prep Time
45 mins
Cook Time
8 hrs
Total Time
8 hrs 45 mins
 

A delicious casserole that is much easier than a traditional roast turkey. Just let the slow cooker do all the work. 

Course: Main Course
Cuisine: American
Servings: 6
Calories: 365 kcal
Ingredients
  • 4 boneless skinless chicken breasts
  • 5 cups of dry bread cubes about 1 inch square
  • 1 cup fresh mushrooms sliced
  • 1 large onion chopped
  • 3 stalks celery chopped
  • 1/4 cup instant stuffing mix
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried sage
  • 1 jar 12 ounces turkey gravy
  • 1 can 10.75 ounces condensed cream of mushroom soup
  • kosher salt and ground black pepper
Instructions
  1. Season the chicken breast with the kosher salt and black pepper, and then cut them into 1 inch cubes.
  2. In a medium bowl, toss together half of the dried bread cubes with half of the instant stuffing mix and set this mixture aside.
  3. In a separate bowl, combine the remaining half of the bread cubes and instant stuffing mix, then add the sliced mushrooms, onions, celery, poultry seasoning and sage. Add the turkey gravy and cream of chicken soup. Mix all the ingredients until well blended.
  4. Place the reserved mixture of breadcrumbs and stuffing mix into the bottom of a slow cooker. Layer it with the cubed chicken breast, then cover the chicken with the mixture of bread cubes, vegetables, soup and gravy.
  5. Cover the pot with a lid and turn the temperature to low. Cook for 4 to 6 hours.

Food For Thought – If you would like to serve individual portions, keep the chicken breasts whole rather than cubed. You can also use bone-in chicken breasts, but it’s best to remove the skin.

Enjoy!

Up Next:

Crock Pot Chicken a La King

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Cheesy Slow Cooker Chicken Breast Dip

Cheesy Slow Cooker Chicken Breast DipThis Slow Cooker Chicken Breast recipe is a cheesy chicken dish dressed up with sour cream and jalapenos.

It makes a dynamite dip for relaxing in front of the big game or starring at a party.

This chicken cheese dip is made for a crowd and is easy to prepare ahead of time and bring along.

Serve it with your own or purchased tortilla chips – my favorite is the chili lime chips – or serve with warmed corn tortillas. I spied someone at a tailgate party rolling it up in a flour tortilla and eating it burrito style!

Make it spicier with extra chilies and hot sauce, or turn down the heat to suit your taste buds. Making this in the crockpot saves time, and you’ll be asked to bring this potluck favorite over and over again.

Slow Cooker Chicken Breast And Cheese Dip

Ingredients

2 large boneless skinless cooked chicken breasts, about 1 pound, shredded
1 can (14-ounce) diced tomatoes with green chilies
1 pound loaf Velveeta cheese, cut into 1-inch cubes
1/2 cup sour cream
1/4 cup green onion, diced
1 1/2 tablespoons taco seasoning mix, purchased or your own
1 cup canned black beans, rinsed and drained
2 medium jalapenos, minced and seeds removed

Directions

Put the canned tomatoes in the bottom of a crockpot and add the Velveeta cheese chunks. Turn the heat to high and add the shredded chicken, sour cream, jalapenos and the taco seasoning. Stir occasionally to blend the ingredients, and let simmer about 2 hours.

Add the green onions and the black beans, simmer another 15 minutes until the beans are heated through. Serve warm.

Serves 12 to 15 as a dip

On Your Own – Change up the cheese: For something a little tangier, use half Velveeta and half sharp cheddar.

Add some extra heat with Tabasco or other hot sauce.

If you’re making this early in the day for a late arriving crowd, don’t add the green onions until your guests are ready, then sprinkle them on top for a colorful garnish.

Make your own taco seasoning blend – so much better than anything in a package.

Try the following recipe:

Taco Seasoning Mix

4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt, such as Lowry’s
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried onion
1/4 teaspoon cayenne pepper

Whisk all the ingredients together until they are well combined. Save any extra in a covered container. This recipe is so good, why don’t you double or triple it and always have some on hand.

Food For Thought – You can save a few calories by using fat free sour cream and low fat cheeses. Serve with baked tortilla chips rather than fried and consider using whole grain crackers, even celery sticks. Also, try using rotisserie chicken from the market – it’s already seasoned, roasted and ready to shred.

Good To Know – I mention some items by brand name, but feel free to substitute what similar items are available to you. Rotel makes canned tomatoes with diced green chilies that is a favorite of many cooks, and so do other manufacturers.

Use your tried and true brands and really make this Slow Cooker Chicken Breast recipe your signature crowd pleaser.

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