Best Bonnies Chicken Odare Recipes

BONNIE'S POPEYE'S FRIED CHICKEN

Steps:

• COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
• Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
• Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
• Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
• Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
• Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.

BONNIE'S ROASTED CHICKEN WITH VEGETABLES

Steps:

• 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
• 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
• 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
• 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
• 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
• 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!

BONNIE'S AMISH BARBECUED CHICKEN

Steps:

• 1. A WORD ABOUT MARINATING. Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating.
• 2. Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it. ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary. GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce. BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through. Be sure to watch your chicken because oven temperatures vary.
• 3. This is the way it looks!

BONNIE'S BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350 degrees. Combine shredded chicken and Frank's Hot Sauce and spread in the bottom of a 13" x 9" pan.
• In a large saucepan over medium heat, combine cream cheese and ranch dressing, stirring until smooth and hot. Pour this mixture over chicken forming a second layer.
• Sprinkle celery on top.
• Bake uncovered for 20 minutes, then sprinkle cheese on top and bake another 15-20 minutes until hot & bubbly (do not let it get browned or it will be hard).
• Let stand 10 minutes. Serve with celery sticks and tortilla chips.

BONNIE'S CHICKEN ROSEMARY WITH GARLIC EGG NOODLES

Steps:

• 1. Place all in a crockpot and cook until fork tender. It makes its own sauce. 4 to 6 hours on low.
• 2. Serve thick slices of Chicken Rosemary over these cooked Garlic Egg Noodles, adding a ladle of the sauce: 2 tablespoons salted butter melted in large saucepan. Add 2 teaspoons garlic powder. Add cooked and drained egg noodles, and 2 tablespoons chopped parsley. Toss and serve immediately.
• 3. Optional: You can add mushrooms to the sauce if you desire, but it is great without them.
• 4. Here is how it looks! Enjoy!

BONNIE'S CHICKEN FRIED STEAK--THE BEST!

Steps:

• 1. Cook's Tip: Please read through the recipe before making it. Thanks!
• 2. MAKE THE SPECIAL SEASONING: Combine in a pint jar with a tight lid the following spices: 1/2 cup kosher sea salt, 1/4 cup ground black pepper, 2 tablespoons white ground pepper, 1 1/2 teaspoons cayenne pepper, 2 tablespoons minced onions, 2 tablespoons ground cumin, 1/4 cup garlic powder, and 2 tablespoons Hungarian paprika. Shake to mix. Keep Special Seasoning for future Chicken Fried Steaks, other meats, or use your leftover chicken fried steaks to make my Almost Campbell's Vegetable Beef Soup: https://www.justapinch.com/recipe/bonnie-dare/almost-campbells-vegetable-beef-soup-bonnies/beef?k=beef+soup+bonnie%27s&p=1&o=r
• 3. EQUIPMENT: You will need two pie plates, one for the egg and milk mixture, and one for the flour. An electric skillet is perfect to make this dish, but you can use any heavy skillet. PREPARE THE RAW MEAT: You will need 4 large 6 to 8 ounce tenderized beef cutlets at room temperature. MAKE THE EGG WASH: Combine in a large pie plate: 2 large eggs, beaten with 2 cups milk at room temperature, whisk until smooth. Set aside. MAKE THE FLOUR COATING: Add 1 1/4 cup all purpose flour to a pie plate for dredging. Add two teaspoons of the Special Seasoning to the flour, mix well. HEAT UP THE SKILLET: coconut oil to fry, 3/4 cup melted in a 350 degree electric skillet. DREDGE THE STEAKS AND FRY THEM: This is a 3 step process! Dredge each of the 4 cutlets in the FLOUR FIRST, and then in the egg wash mixture, and then BACK IN THE FLOUR. Make sure they are well coated and gently lower them into the hot oil. This process is crucial to get the nice thick Chicken Fried Steak crust we all love. Fry the steaks 3 to 5 minutes on each side until they are a lovely golden brown. Turn with tongs. When done, remove to a platter. Cover loosely with foil to keep warm.
• 4. MAKE THE WHITE GRAVY: 3 tablespoons oil from skillet drippings you fried the meat in. (Remove all but 3 tablespoons of the oil) Make sure you leave any cracklings or brown bits in the skillet. You will need 1/4 cup flour, 2 cups of milk, 1/2 teaspoon worcestershire sauce, and 1/4 - 1/2 teaspoon Tabasco sauce. Salt and black pepper to taste. Place the flour in the skillet and stir into the hot oil, and make a white roux. Slowly add the 2 cups of milk, to make a white gravy, adding more milk if it is too thick until it is just right to serve. Before serving, add the worcestershire sauce and the tobasco sauce.
• 5. TO SERVE: Place a steak on the plate, ladle a generous helping of gravy over the top of the steak and serve with mashed potatoes and a vegetable. Enjoy!

BONNIE'S CHICKEN PORTIFINO

Steps:

• 1. Cook's Tip: Start carmelizing your onions first while you are preparing the chicken. This can be done ahead. The instructions for doing that are below. Make sure they don't burn; keep your heat low.
• 2. HOW TO CARMELIZE THE ONIONS Caramelize onions by slowly cooking them in a little olive oil until they are richly browned. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. Do not skip this step.
• 3. PREPARE CHICKEN BREASTS Use boneless, skinless chicken breasts, uniform in size, about 1 inch thick. I cut each breast at an angle and butterfly it. Dredge the prepared pieces in the seasoned flour in a plastic bag and fry in the vegetable oil over medium heat until a nice golden brown on all sides. Don't over fry. Remove the fried chicken to a shallow baking pan, arrange the pieces close together, and discard the grease.
• 4. PREPARE THE SAUCE Add the butter to the pan. When it is melted, add the mushrooms, carmelized onions and the green onions. Cook until tender, about 3 minutes or so. Add the wine, stir, then add the chicken broth, bring to a boil and simmer about 5 minutes until mixture is thickened slightly and has a soft sheen to it.
• 5. BAKING THE CHICKEN Pre-heat the oven to 450 degrees. Pour the sauce evenly over the chicken. Top with the roasted pepper, the basil leaves, and the swiss cheese slices. Bake just until cheese is melted, about 8 minutes. (I made sure my chicken was done when I fried it and then it could be finished up quickly.) Enjoy!