Larry’s Cookbook

4 boneless skinless chicken breasts (1 1/4 lb)
1/2 cup Original Bisquick® mix
1/4 cup Progresso® plain bread crumbs
1 tablespoon grated lemon peel
1/2 teaspoon grated gingerroot
1/2 cup water
3 tablespoons vegetable oil

Lemon Ginger Sauce

1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated gingerroot
1 drop yellow food color
Lemon slices, if desired

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and gingerroot. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.

In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Meanwhile, in 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.

Tips

Before work in the morning, flatten chicken breasts, wrap in plastic wrap and refrigerate. Make the breading mixture and cover. If you have time, you can make the sauce, too, then refrigerate. When you get home, sit down to dinner in less than 15 minutes!

Cut the chicken crosswise into 1/2-inch slices before serving, and garnish with maraschino cherries.

Look for jars of grated gingerroot in water in the produce section. The fresh flavor and convenience can’t be beat. You can also grate fresh gingerroot ahead of time and freeze, then use as needed.

via Lemon Ginger Chicken Recipe from Betty Crocker.

1 egg white
1/3 cup hot Buffalo wing sauce
1 lb boneless skinless chicken breasts, cut into 40 (1-inch) pieces
3/4 cup Original Bisquick® mix
3 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil

Dipping Sauce
3/4 cup crumbled blue cheese (3 oz)
6 tablespoons sour cream
6 tablespoons light mayonnaise
3 tablespoons milk

In medium bowl, mix egg white and Buffalo wing sauce. Stir in chicken. Cover; refrigerate 30 minutes.

Line cookie sheet with waxed paper. In large resealable food-storage plastic bag, place Bisquick mix, cornmeal, salt and pepper. With slotted spoon, remove 1/4 of chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.

In small bowl, mix dipping sauce ingredients until well combined. Cover; refrigerate until serving time.

In 10-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat 2 to 4 minutes. Cook chicken bites in oil in batches, about 1/3 at a time, 3 to 4 minutes, turning once, until golden brown. Drain on paper towels. Serve chicken with dipping sauce.

Tips:

Cut chicken into strips instead of 1-inch pieces; cook 5 minutes longer.

The chicken bites can be breaded ahead of time and then cooked just before serving. Prepare up through step 2; refrigerate until ready to cook.

Turn the Buffalo Chicken Bites into a great salad—serve over chopped lettuce and tomatoes with the dipping sauce for dressing.

via Buffalo Chicken Bites with Blue Cheese Dipping Sauce Recipe from Betty Crocker.

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 tablespoons whole milk
2 large eggs
1/4 cup flour
6 tablespoons unsalted butter
1/2 cup dry vermouth
Juice of 1 lemon
1 tablespoon chopped parsley

Lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to cut them (carefully) almost all the way in half, leaving about 1/2 inch attached. Open the breasts like a book and cover with plastic wrap. Gently pound them with a meat mallet or heavy skillet to uniform, 1/4-inch thickness. Season both sides with salt and pepper.

In a shallow bowl, whisk the milk and the eggs, and spread the flour on a plate. Heat 2 tablespoons of the butter in a large skillet until the foam subsides. Dredge the chicken breasts in the flour, shaking off the excess, then dip them in the egg and transfer to the skillet. Cook until golden, 2-3 minutes per side, in batches as necessary (add an extra tablespoon of butter as needed).

Transfer the chicken to a plate tented with foil, or into a warm oven, then add the vermouth and lemon juice to the saute pan. Increase the heat and scrape up any browned bits, then season to taste with salt and pepper. Reduce for a minute or so (about half) then whisk in the remaining 4 tablespoons of butter in pieces. Add the parsley for the last few seconds. Serve the chicken with the sauce poured over it.

via Dinner Tonight: Parisian Chicken | Serious Eats : Recipes.

8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil for frying

To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.

In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.

Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

via Firecracker Fried Chicken Drumsticks Recipe – Allrecipes.com.