Recipes

Cajun Lemon Chicken Casserole

1 1⁄2 cup Fry Krisp Cajun Chicken Fry
1 Egg
11⁄2 tablespoon Milk Pinch of Pepper
1 crushed Garlic Clove
4 skinned, boneless Chicken Breast Halves
1⁄4 cup Olive Oil
1⁄2 cup Chicken Broth
2 tablespoons White Wine
2 tablespoons Lemon Juice
1⁄2 cup Grated Parmesan Cheese

Preheat oven to 350° In shallow dish, mix egg, milk, pepper and garlic. Pound chicken breast with mallet, dip in egg mixture. Roll in Fry Krisp Cajun Chicken Fry. In large skillet, heat olive oil on medium heat. Cook chicken, turning until golden brown. Drain on paper towel. Arrange chicken in 11 x 7 baking dish. In small bowl, combine chicken broth, wine, and lemon juice. Pour over chicken and sprinkle with cheese. Cover and bake at 350°f for 25 minutes. Uncover and bake 10 minutes more.

Creamy Lemon Pepper Chicken with Spinach

1 cup Oven Krisp Lemon & Cracked Pepper Corn Chicken Mix
4 Skinned, Boned Chicken Breasts
1 (10 oz.) package washed Fresh Spinach
1⁄2 teaspoon Lemon Pepper
2 tablespoons Lemon Juice
8 oz. Light Soft Cream Cheese
1 tablespoon Water

Preheat oven to 350° Rinse chicken and roll in Oven Krisp Lemon Cracked Pepper Corn Chicken Mix. Place chicken on greased cookie sheet and bake at 350° for 30 minutes. Check to make sure that chicken in done (not pink). Cook spinach in water until it just begins to wilt (bring water to a boil and cover and simmer for about five minutes). Drain and place spinach on a platter. Sprinkle with lemon pepper. Arrange chicken on top of spinach and drizzle with 1 tablespoon lemon juice. Combine cream cheese, 1 tablespoon lemon juice and water in a small sauce pan. Stir well with wire whisk. Place over low heat and cook for 5 minutes or until cheese melts and mixture is smooth stirring constantly. Spoon over chicken and serve.

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Oven Baked Buffalo Chicken Wings

Oven Krisp Hot & Spicy Chicken Coating Mix
20-25 Chicken Wings
Vegetable Spray

Preheat Oven to 400° Separate chicken wings into three sections, discarding the wing tips. Lightly moisten and shake in a bag of Oven Krisp Hot & Spicy Chicken Coating Mix. Place in a single layer on a baking sheet sprayed with vegetable spray. Spray chicken with vegetable spray and bake at 400° for 15 minutes or until golden brown.

Sauce:
Butter
1⁄2 - 1 bottle of Louisiana Hot Sauce

Melt butter in saucepan and add Louisiana Hot Sauce to taste. If it is too hot, add more butter. Place chicken wings in serving bowl and pour hot sauce over wings. Mix well. Serve with celery sticks and Blue Cheese Dressing or Ranch Dressing Dip.

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Oven Krisp Chicken Fingers

2 cups Oven Krisp Barbecue Chicken Coating Mix
11⁄2 lbs. Boneless Chicken Breasts cut up into chicken strips
1 Egg
1⁄2 cup Skim Milk
1 teaspoon Dijon Mustard
1⁄4 teaspoon Salt
1⁄4 teaspoon Black Pepper
1⁄2 cup All Purpose Flour Vegetable Oil

Preheat Oven to 350° In a small bowl, which egg, milk, mustard, salt, and pepper. Mix in flour. Place Oven Krisp Barbecue Chicken Coating Mix in another small bowl (such as pie plate). Dip chicken strips first in egg mixture and then into Oven Krisp Barbecue Chicken Coating Mix, coating completely. Place on lightly sprayed baking sheet. Spray or brush chicken with vegetable oil. Bake in oven at 350° for 20 minutes or until chicken is cooked through and coating is crispy. Can be served with barbecue sauce, honey mustard sauce, or ranch dressing.

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Oven Krisp Honey Baked Chicken

11⁄2 cups Oven Krisp Lemon & Cracked Pepper Corn Chicken Mix
1 egg
1⁄2 cup Milk
3 lbs. Fryer, cut up
1 cup Honey
1⁄2 cup Italian Dressing

Preheat Oven to 350° In a shallow bowl, mix egg and milk. Dip chicken into egg mixture and then into Oven Krisp Lemon & Cracked Pepper Corn Chicken Mix. Place chicken in a greased 9 x 13" pan. Bake at 375° for 30 minutes. Mix honey and Italian Dressing together. Pour over chicken and bake at 350° for another 30 minutes.

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Oven Krisp Hot & Spicy Peanut Butter Chicken

1 cup Oven Krisp Hot & Spicy Chicken
1 31⁄2 lb. Fryer, cut up
2 chopped Onions
1 cup Creamy Peanut Butter
1⁄2 teaspoon Cayenne Pepper
1⁄2 Salt
2 cups Water
2 tablespoon Vegetable Oil Chopped Peanuts

Preheat Oven to 350° Rinse chicken part and dip in Oven Krisp Hot & Spicy Chicken Mix. Place chicken in baking dish sprayed with a vegetable spray. In a skillet with oil, cook onions until soft, approximately five minutes. Stir in peanut butter, cayenne pepper, and salt. Gradually, mix in water. Sauce will thicken slightly. Pour half of sauce over chicken. Bake chicken at 350° for 1 hour. Fifteen minutes before completion, pour remaining sauce over chicken. When cooked, put on a platter with sauce and garnish with chopped peanuts.

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"Oven" Southern Barbeque Chicken

Fry Krisp Barbeque Mix
1-2 Fryer Chickens cut up
Vegetable Spray
1⁄2 teaspoon Oregano
1⁄2 teaspoon Basil

Preheat Oven to 375° Spray a 9 x 13" pan with vegetable spray. Mix together Fry Krisp Barbeque Mix, oregano, and basil and put on a sheet of wax paper. Wash chicken and roll pieces into prepared breading mixture. Put into 9 x 13" dish. Pour Southern Barbeque Sauce over chicken and bake at 375° for 1 hour. Baste chicken at the end of 30 minutes and bake until done.

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Spicy Crunchy Chicken Pasta Salad

11⁄2 cups Fry Krisp Oven Fry Hot & Spicy Chicken Mix
4 Chicken Breast Halves, Skinned & Boned
1 Pkg (8 oz) Pasta (Linguine, Fettuccini or Rotini) cooked
1 can Crushed Tomatoes
1 Chopped Onion
1 Sliced Green Pepper
4 Crushed Garlic Cloves
1⁄2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Basil
1 teaspoon Oregano
2 tablespoons Margarine
2 tablespoons Olive Oil
1 teaspoon Italian Seasoning
1⁄2 teaspoon Tarragon
4 dashes Tabasco
1 teaspoon Crushed Red Peppers
3 Chopped Scallions

Preheat Oven to 350° Spray cookie sheet with vegetable spray. Rinse chicken and coat with Fry Krisp Hot & Spicy Chicken Mix. Bake at 350° for 30 minutes. (Check to make sure chicken is not pink.) Cool, then cut into 1 inch pieces. In a skillet, melt margarine, add olive oil. Sauté onions and green peppers. Add remaining ingredients. Let cook on medium heat for 3 minutes. Put sauce in pasta bowl, add pasta, then add chicken. Put chopped scallions on top and serve. This recipe can be refrigerated and served as a cold salad.

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Sweet & Sour Chicken

Fry Krisp Batter Mix
2 lbs. Chicken Breasts, Skinless & cut into 1" pieces
Vegetable Oil

Sweet & Sour Sauce
Combine in 2 quart sauce pan
1 cup Water
1 cup Vinegar
1 cup Sugar
1 can (20 oz.) Crushed Pineapple and Juice (Heavy Syrup)
1 tablespoon Soy Sauce
1 cup Orange Marmalade

Bring sweet & sour sauce (minus orange marmalade) ingredients to a boil. Stir in corn starch mixture (2 tablespoon corn starch dissolved in 2 tablespoon water). Remove from heat, allow to cool to room temperature and stir in orange marmalade.

Prepare Fry Krisp Batter Mix according to directions on package. Heat enough oil in pan to cover chicken. Oil should be hot enough to cook chicken in 60 seconds. Dip chicken into oil & allow to cook. Remove from pan and drain on paper towel. Put chicken in serving bowl and pour sauce over. Serve with rice. Try substituting shrimp or pork for chicken.

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