“Chicken wings are a longtime American favorite.” Truer words have never been written, editor of Simply Delicious. To complement another recent wing recipe that Jamie made (1-1: Orange-Glazed Chicken Wings), here’s 6-10: Savory Chicken Wings.
I love having chicken wings as both an appetizer and a snack. The editor of Simply Delicious know me too well.
Here’s yet another boneless/skinless chicken breast recipe born of the health-conscious 1980s. We ate a LOT of chicken breast when I was growing up, so I’m surprised my mom never busted 6-43: Cheesy Chicken Cutlets out for yet another version.
I’m sorry, but it’s ALWAYS seemed just a bit morbid to dip chicken in egg. I realize it’s often a big part of one of my favorite things (fried chicken), but it still always nags. I’ll leave it there–you do the math if you want to. ?
Who doesn’t like drumsticks? Vegetarians, I suppose. But this is not a recipe for them. Book 1, Group 2 (Main Courses), Subgroup 6 (Poultry & Game) gives us 6-22: Crispy Chicken Drumsticks. This was cooked in tandem with 4-21: Herb-Roasted Potatoes.
Drumsticks were on sale, so drumsticks you will get. I think this is one of the ones I was making before I went out of town a few weeks ago, but I’ve been a bit behind, so the details have escaped me a bit. Not that it matters to you, anyway. 🙂
A week or two ago after we returned home from a grocery shopping trip, I found myself with a package of chicken that needed to be cooked ASAP due to having its plastic wrap punctured on the way home. Since I had some red peppers that needed to be used up as well, I chose to make 6-26: Chicken Maryland.
Recipe #26 of Subgroup 6 (Poultry & Game) in Book 1, Group 2 (Main Courses) is Chicken Maryland, which is basically a nicely-spiced fried chicken with a red bell pepper cream sauce. The chicken was delightful–the sauce turned out a bit odd, but that was probably my fault.