Chicken Recipes

Check out some of the most popular chicken recipes from Better Homes and Gardens® Online.
Try the chicken and rice stuffed peppers or tomato-mushroom chicken potpie for your next
meal. Check out the tasty chicken recipes - appetizers as a starter!

Chicken Recipes – Appetizers

Buffalo-Style Chicken Fingers

Ingredients

• 1  cup crushed corn flakes

• 1  tablespoon finely snipped parsley

• 1/4  teaspoon salt

• 1  pound skinless, boneless chicken breasts

• 1/3  cup bottled blue cheese salad dressing

• 2  teaspoons water

• 1  to 2 teaspoons bottled hot pepper sauce

•    Celery sticks

•    Bottled blue cheese salad dressing

Directions

1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.

2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.

Nutritional Information

Nutritional facts per serving
calories: 184, total fat: 12g, saturated fat: 2g, cholesterol: 26mg, sodium: 408mg, carbohydrate: 9g, fiber: 0g, protein: 11g, vitamin A: 2%, vitamin C: 6%, calcium: 3%, iron: 9%

Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.

¨       Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.

¨       Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.

¨       Freeze uncooked chicken if it is not to be used within 2 days.

¨       If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.

¨       Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.

¨       Chicken may be safely thawed in cold water. Place chicken in its original wrap or watertight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.

¨       If chicken is stuffed, remove stuffing to a separate container before refrigerating.

¨       When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.

¨       Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.