Best Crazy Chicken Recipes

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CRAZY CRAISINS CHICKEN SALAD



Crazy Craisins Chicken Salad image

We love cranberries! Chilling time is cooking time or non cooking time, I should say.:) Sounds good for a hot day.

Provided by WiGal

Categories     Lunch/Snacks

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

4 cups cooked chicken
1/2 cup mayonnaise
1/2 cup nonfat plain yogurt
1/2 teaspoon salt
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup celery, chopped
1 tablespoon onion, minced
1/2 cup green bell pepper, minced (optional)
1 cup walnuts, chopped
black pepper
1/8 teaspoon garlic powder (optional)

Steps:

  • Cube the chicken and set aside.
  • In a medium bowl, mix together mayonnaise, yogurt, salt, and paprika.
  • Blend in dried cranberries, celery, onion, bell pepper (if using), and nuts.
  • Add cubed chicken, and mix well.
  • Season with black pepper, salt, and garlic powder to taste preferences.
  • Chill at least one hour.

SUNNY'S CRAZY RICH CHICKEN AND WAFFLES



Sunny's Crazy Rich Chicken and Waffles image

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
4 large eggs
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
1 1/2 pounds chicken tenders (or breasts cut into strips), at room temperature
4 tablespoons salted butter
4 tablespoons gold cocoa butter, such as Roxy & Rich
1/2 cup creamed honey
1/4 cup maple syrup
3 tablespoons hot sauce, preferably Frank's RedHot
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
2 to 3 servings Sunny's 1-2-3 Waffles, recipe follows, cut into portions
Edible gold dust or highlight gold dust, for dusting
1 large egg
2 tablespoons whole milk
3 tablespoons self-rising flour
Nonstick cooking spray, for the waffle iron

Steps:

  • For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
  • For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
  • For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
  • Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
  • Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
  • Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
  • Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.

BAKE ME CRAZY CHICKEN WITH GRAVY



Bake Me Crazy Chicken with Gravy image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) boneless skin-on chicken breasts
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 tablespoon smoked paprika
2 tablespoons olive oil
3 tablespoons butter
1 tablespoon minced garlic
1 shallot, diced
3 tablespoons all-purpose flour
4 cups chicken stock, cold
Salt and freshly cracked black pepper
Dash sherry vinegar
2 tablespoons chopped parsley leaves
2 tablespoons chopped tarragon leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium-high heat, add the oil.
  • Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
  • For the sauce:
  • In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.

CRAZY PLATES OVEN FRIED CHICKEN TENDERS



Crazy Plates Oven Fried Chicken Tenders image

Make and share this Crazy Plates Oven Fried Chicken Tenders recipe from Food.com.

Provided by Kats Kitchen

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

chicken tenders
3/4 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1/8 teaspoon paprika
salt and pepper
crushed corn flakes
parmesan cheese
buttermilk

Steps:

  • Mix the flour with the other dry ingredients (not with the corn flakes).
  • First dip the chicken tenders in the buttermilk and roll in flour mix.
  • Then dip back in buttermilk.
  • Now roll in corn flakes.
  • Put on baking pan sprayed with cooking spray. Spray chicken with cooking spray.
  • Bake 45 min at 375*.

CRAZY CHICKEN - RICE NOODLE STIR-FRY



Crazy Chicken - Rice Noodle Stir-Fry image

This is chef Ming Tsai's take on a traditional Thai dish. It's called crazy because of it's spiciness. You can always decrease the amount of sambal oelek if you don't like dishes too spicy (or increase it if you like it really spicy!). This recipe is perfect for a busy night. It's quick and simple to prepare. If you want to make this a one dish meal, I think you could probably stir-fry in some broccoli or peas, etc. Enjoy!

Provided by LifeIsGood

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces transparent rice noodles (rice sticks)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 tablespoon sambal oelek
3 tablespoons canola oil
3 shallots, sliced 1/8 inch thick
1 lb ground chicken
1/2 cup scallion, green and white parts, sliced 1/8 inch thick
1/4 cup Thai basil, cut into 1/3 inch ribbons (you can use regular basil)
1 lime, quartered, for garnish (optional)
4 sprigs Thai basil, for garnish (optional)

Steps:

  • Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
  • While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
  • Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
  • Add the shallots and stir-fry until brown - about 1 minute.
  • Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
  • Add the noodles and sauce mixture and heat through, stirring.
  • Add the scallions and basil ribbons and give them a toss.
  • Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.

CRAZY CHICKEN MARINADE GRILLED CHICKEN



Crazy Chicken Marinade Grilled Chicken image

Thinking about different things to do with grilled chicken and came up with this marinade! It was a hit first time out.

Provided by Lost Southern Boy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h55m

Yield 4

Number Of Ingredients 7

4 limes, juiced
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves

Steps:

  • Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
  • Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 226.3 calories, Carbohydrate 9.8 g, Cholesterol 67.2 mg, Fat 10.5 g, Fiber 3.5 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 101 mg, Sugar 1.4 g

CRAZY CHICKEN SALAD



Crazy Chicken Salad image

Provided by Molly O'Neill

Categories     appetizer

Time 30m

Yield Ten to 12 appetizer servings

Number Of Ingredients 23

1 cup chicken stock
1 3-inch piece ginger, peeled
2 medium cloves garlic, peeled and minced
2 teaspoons salt
2 tablespoons sugar
1 small dried red pepper, crushed, or 1/2 teaspoon hot-red-pepper flakes
3 tablespoons soy sauce
juice of 1/2 lemon
2 scallions, thinly sliced
1/4 cup chopped pickled red ginger slices, plus 2 tablespoons of their syrup (available in Asian groceries)
2 tablespoons toasted sesame seeds
4 tablespoons sesame oil
3 cups vegetable oil
6 fresh egg roll wrappers, cut into 2- inch ribbons
1 1/2 ounces rice vermicelli
1 cup cooked shredded chicken
1/2 head iceberg lettuce, cored and cut into thin strips
1 bunch fresh coriander, coarsely chopped
1 cup mung-bean sprouts
7 medium scallions, coarsely chopped
1 cup sesame seeds, toasted and cooled
1 1/2 cups shaved almonds, lightly toasted and cooled
2 tablespoons of pickled red ginger syrup (available in Asian groceries)

Steps:

  • To make the dressing, heat the stock in a small saucepan. Move stock to a blender, then briefly puree a 2-inch piece of the ginger with the stock. Strain and discard the ginger.
  • Mince the remaining ginger and the garlic and add to the strained broth along with the remaining dressing ingredients and whisk to combine. Let the dressing sit for an hour.
  • To make the salad, heat the oil to 400 degrees in a deep frying pan. The oil will dimple slightly but should not smoke. Add half of the wrappers and fry, turning until golden. Drain on paper towels. Allow the oil to return to 400 degrees and repeat with remaining wrappers. Heat the oil again to 400 degrees and fry the vermicelli. The noodles will puff up and turn opaque in 5 to 10 seconds. Turn and let the other side puff up. Remove from oil and drain. Once cool, break the vermicelli into pieces about 3 inches long.
  • In a large bowl, combine the chicken, lettuce, cilantro, sprouts and scallions. Toss well. Add the dressing and toss again. Let sit for 5 minutes. Add the remaining ingredients, toss and serve.

Nutrition Facts : @context http, Calories 857, UnsaturatedFat 68 grams, Carbohydrate 32 grams, Fat 79 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 480 milligrams, Sugar 10 grams, TransFat 0 grams

CRAZY CHICKEN



Crazy Chicken image

Cubed chicken sauteed with garlic and stir-fry sauce, then broiled to brown, for a simple, Asian-style dish. This is just something that I threw together one night, when I didn't have any bread crumbs for chicken cutlets, and it turned out to be something I make on a regular basis. I usually have egg noodles with this. If you like a lot of garlic, add more.

Provided by STEPHIE95

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 4

1 ½ pounds skinless, boneless chicken breast halves - cubed
1 teaspoon oil for frying
2 tablespoons minced garlic
1 (11 fluid ounce) bottle classic-style stir-fry sauce

Steps:

  • Preheat oven to Grill/Broil.
  • Heat oil in a skillet over medium high heat. Add chicken and garlic and saute until chicken juices run clear, about 7 to 10 minutes. Drain fat from skillet and stir in sauce.
  • Place chicken mixture on a cookie sheet and broil in the preheated oven for about 10 minutes, or until browned. Let sit about 5 minutes to allow sauce to thicken.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 18.9 g, Cholesterol 103.9 mg, Fat 13.3 g, Fiber 0.1 g, Protein 38.4 g, SaturatedFat 1.5 g, Sodium 808.7 mg, Sugar 11.8 g

MIX CRAZY CHICKEN-RICE NOODLE STIR-FRY



Mix Crazy Chicken-Rice Noodle Stir-Fry image

If you don't know it by now, I like to steal recipes. Ha! Ha! Here is another favorite recipe of mine from the cookbook of Simply Ming. I don't usually like to make his recipes since he has complicated sauces and I am a simple kind of girl, but I tried this one for a special occasion and it was divine. The flavors are unique...

Provided by Robin DuPree

Categories     Pasta

Number Of Ingredients 12

8 oz transparent rice noodles (rice sticks)
2 Tbsp thai fish sauce (nam pla)
2 Tbsp fresh lime juice
1 tsp sugar
1 Tbsp traditional spicy sambal
3 Tbsp grapeseed or canola oil
3 shallots, sliced 1/8 thick
1 lb ground chicken
1/2 c scallions, sliced fine
1/4 c thai or sweet basil leaves cut into fine ribbons
1 lime quartered for garnish
4 springs of thai or sweet basil for garnish

Steps:

  • 1. Fill in a large bowl with warm water. Add the noodles and soak until tender about 20 minutes and set aside.
  • 2. Meanwhile, in a small bowl combine the fish sauce, lime juice, sugar, and sambal, and stir until the sugar is dissolved.
  • 3. Heat a wok or large heavy saute pan over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown, about 1 minute. Add the chicken and stir-fry, breaking up meat, until cooked through, about 3 minutes.
  • 4. Add the noodles and sauce mixture and heat through, stirring. Add the scallions and basil ribbons and toss well. Garnish with lime wedges and basil sprigs and serve immediately.

CRAZY EASY CHICKEN AND NOODLES



Crazy Easy Chicken and Noodles image

Make and share this Crazy Easy Chicken and Noodles recipe from Food.com.

Provided by KathyP53

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 large can condensed cream of chicken soup
1 large can condensed cream of mushroom soup
4 cups chicken broth
2 cups diced cooked chicken meat (use roasted rotisserie chicken for the grocery store for convenience)
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
16 ounces frozen egg noodles

Steps:

  • Combine chicken soup, mushroom soup, chicken broth and diced chicken meat in large pot. Add next 3 ingredients; bring mixture to boil and stir in frozen noodles. Reduce heat to low and simmer for 45 minutes or until noodles are tender.

Nutrition Facts : Calories 321.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 63.8, Sodium 514.5, Carbohydrate 55.6, Fiber 2.6, Sugar 2, Protein 14.2

CRAZY CHICKEN



Crazy Chicken image

I'm not sure why this is called Crazy Chicken. It is so easy to put together. The sauce is really good served with rice or noodles.

Provided by Fluffy

Categories     Poultry

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breasts
2 cups salsa
1 tablespoon honey
1 teaspoon cumin
1 teaspoon chili powder
1/2 tablespoon ketchup
1/2 tablespoon mustard

Steps:

  • Place chicken in crockpot.
  • Mix remaining ingredients and pour over chicken.
  • Cover and cook on low for 6 to 8 hours.
  • Serve over rice or noodles.

CRAZY CHICKEN SALAD



Crazy Chicken Salad image

I had a can of chicken, no celery and I wanted to make chicken salad for lunch! I searched 'Zaar until I found something I liked and then I just kept on going adding more and more. So here it is, the Chicken Salad recipe from Shellbelle tweeked up a bit!

Provided by Nicole Dominiqueacu

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

1 (12 ounce) can chicken, drained
1 tablespoon light mayonnaise
mustard, to taste
black pepper, to taste
3 dill pickle spears, diced
garlic powder, to taste
adobo seasoning, to taste
alfalfa sprout (I am a little fuzzy on the exact amount... I just grabbed them and chucked them in!)
1 -2 ounce snow peas
1/2 granny smith apple, diced
1 tablespoon oil
1 tablespoon red wine vinegar

Steps:

  • Put all ingredients minus the oil and vinegar in a mixing bowl and mix together.
  • Whisk red wine vinegar and oil together in a small separate bowl until well blended.
  • Pour the oil and vinegar mix into the salad and stir all together.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 339.7, Fat 25, SaturatedFat 5.9, Cholesterol 80.2, Sodium 710, Carbohydrate 8.3, Fiber 1.7, Sugar 6, Protein 20.1

JAMAICA-ME-CRAZY CHICKEN TROPICALE



Jamaica-Me-Crazy Chicken Tropicale image

"I taste the sauce about 30 minutes before the chicken is done and adjust the seasonings to taste. You can thicken it with a tablespoon of cornstarch, if you wish." -Mary Louise Lever, Rome, Georgia

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 4 servings.

Number Of Ingredients 13

3 medium sweet potatoes, peeled and cut into 2-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
1 cup dried cranberries
1 can (20 ounces) unsweetened pineapple tidbits
2 pounds bone-in chicken breast halves, skin removed
2 tablespoons Caribbean jerk seasoning
1/4 cup dried minced onion
3 tablespoons minced fresh gingerroot
2 tablespoons Worcestershire sauce
1 tablespoon grated lime zest
1 teaspoon cumin seeds, crushed
3 fresh thyme sprigs
Hot cooked rice

Steps:

  • Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and cranberries. Drain pineapple, reserving juice; add pineapple to slow cooker. Top with chicken. Sprinkle jerk seasoning over chicken., Combine the onion, ginger, Worcestershire sauce, lime zest, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs., Cover and cook on low until a thermometer reads 170° and vegetables are tender, 5-6 hours. Serve with rice.

Nutrition Facts : Calories 498 calories, Fat 5g fat (1g saturated fat), Cholesterol 101mg cholesterol, Sodium 619mg sodium, Carbohydrate 76g carbohydrate (47g sugars, Fiber 7g fiber), Protein 40g protein.

CRAZY ORANGE-MARMALADE CHICKEN



Crazy Orange-Marmalade Chicken image

Make and share this Crazy Orange-Marmalade Chicken recipe from Food.com.

Provided by PaulaG

Categories     Chicken Breast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 4

8 boneless skinless chicken breasts
1 (1 1/4 ounce) envelope onion soup mix
1 (8 ounce) jar sugar-free orange marmalade (or regular)
1 (8 ounce) bottle Russian salad dressing

Steps:

  • Preheat oven to 350 degrees.
  • Place chicken in a glass or ceramic baking dish.
  • Mix last 3 ingredients and pour over chicken.
  • Marinate at least 2 hours in the refrigerator but no more than 24 hours.
  • Bake until chicken is tender, approximately 1 1/2 hours.
  • This recipe makes a delicious sauce for rice.

Nutrition Facts : Calories 244, Fat 9.1, SaturatedFat 1.6, Cholesterol 68.7, Sodium 702, Carbohydrate 11.5, Fiber 0.9, Sugar 7, Protein 28

CRAZY GOOD CHICKEN CASSEROLE RECIPE - (4.1/5)



Crazy Good Chicken Casserole Recipe - (4.1/5) image

Provided by lorimar80

Number Of Ingredients 7

4 to 5 chicken breasts, boneless, skinless
6 strips quality bacon, cooked and crumbled
2 cans cream of chicken soup
2 cups Monterrey Jack cheese, shredded
1 (16-ounce) box dried spiral pasta
1 tablespoon garlic powder
Salt and pepper, to taste

Steps:

  • Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13-inch baking pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese - stir to mix well. Pour into prepared baking dish. Top with bacon crumbles then the remaining cup of Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

CRAZY SPICY CHICKEN



Crazy Spicy Chicken image

A nice spicy blend of peppers and a hint of Indian. My family loves this. Can be made mild to super-spicy. Add more serrano peppers or substitute Madras, vindaloo, or phaal curry for the milder yellow curry for more heat.

Provided by Michael Kinsel

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 6

Number Of Ingredients 14

3 pounds skinless, boneless chicken breast halves, cubed
3 tablespoons butter
2 (14.5 ounce) cans diced tomatoes, drained
1 cup chopped mango
1 large sweet onion (such as Vidalia®), chopped
4 serrano chile peppers - halved, seeded, and sliced 1/4-inch thick
½ teaspoon ground white pepper
½ teaspoon ground dry mustard
1 ½ teaspoons curry powder
¼ teaspoon salt
2 cups basmati rice
4 cups water
2 pounds fresh asparagus, trimmed
3 tablespoons butter, melted

Steps:

  • Cook and stir chicken pieces in 3 tablespoons butter in a skillet over medium heat until chicken is white outside and slightly pink inside, 5 to 8 minutes. Add tomatoes, mango, sweet onion, serrano peppers, white pepper, dry mustard, curry powder, and salt. Bring to a boil, reduce heat to low, and simmer until chicken and onion are very tender, about 45 minutes.
  • While curry is simmering, bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and fluffy and the liquid has been absorbed, 20 to 25 minutes.
  • Bring a skillet of lightly-salted water to a boil, reduce heat, and place asparagus into the boiling water. Cook until asparagus are tender and still bright green, about 12 minutes; drain water and drizzle asparagus with 3 tablespoons melted butter.
  • To serve, spoon rice onto serving plates and top each serving with several asparagus spears; top with chicken curry.

Nutrition Facts : Calories 643 calories, Carbohydrate 67.1 g, Cholesterol 147.7 mg, Fat 17.3 g, Fiber 5.9 g, Protein 54 g, SaturatedFat 8.9 g, Sodium 497.1 mg, Sugar 11.6 g

GRILLED CRAZY CHICKEN



Grilled Crazy Chicken image

Make and share this Grilled Crazy Chicken recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups water
4 teaspoons salt
2 teaspoons pepper
1 clove garlic
1 teaspoon yellow food coloring
2 tablespoons pineapple juice
1 teaspoon lime juice
1 chicken, halved or quartered

Steps:

  • In a blender, combine the water, salt, pepper, garlic and food coloring.
  • Blend on high speed for about 15 seconds.
  • Add the pineapple juice and the lime juice to the marinade and blend for another 5 seconds.
  • Pour the marinade into a bowl and let the chicken marinate for 45 minutes.
  • Turn the chicken over and let it soak for another 30 minutes.
  • Fire up the barbie (that means heat up the grill, not aim a flame-thrower at your daughter's prized doll).
  • Broil the chicken on the open grill for about 45 minutes to 1 hour, until the skin is a nice golden brown and crispy.
  • Make sure the flames don't scorch the chicken, or you are going to get black skin and raw chicken.
  • If using a gas grill, lower the heat if necessary and be patient, that chicken need slow cooking.
  • If you are using a charcoal grill, you can spray a little water on the charcoal to keep the flames at bay.
  • Turn the chicken often as it cooks.
  • Cut the chicken into 8 pieces.
  • Make sure to cut the breast in half and the thighs from the legs.

Nutrition Facts : Calories 335.1, Fat 23.1, SaturatedFat 6.6, Cholesterol 115, Sodium 1659.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 28.6

BABY D'S CRAZY BUFFALO CHICKEN DIP



Baby D'S Crazy Buffalo chicken Dip image

You can turn this into a main dish by using flour tortilla and sides of lettuce, tomato,onion etc. make it your own. Serve this all the time everyone loves it.

Provided by Sheri Collins @bdscollins

Categories     Meat Appetizers

Number Of Ingredients 10

2 pound(s) bonless skinless chicken breast
2- 8 oz package(s) cream cheese soften
3/4 cup(s) texas pete hot sauce
1 cup(s) blue cheese dressing / can use ranch
1/2 stick(s) butter
1 pound(s) mexican mix cheese(shredded )
2 tablespoon(s) garlic powder
4 - stalks of finely chopped celery (optional)
1/4 package(s) velveeta queso blanco melted
10 slice(s) cooked crumbled bacon (optional)

Steps:

  • add chicken and 1 Tsb. of butter 2 Tsb. of garlic place in skillet,cook until done.Then shred chicken into bite size pieces.
  • In skillet place Texas Pete and butter now this is to your taste if you like it hot less butter.Turn on low. After this is combined together then pour your chicken back into your skillet. What you need to do is combine the Hot sauce and chicken together let it cook down some still a little wet (taste if to hot add more butter).
  • Now get a casserole dish 9x13 take your softened cream cheese and spread evenly. Mix melted Velveeta and chicken together.Add your chicken into top of cream cheese.Take your Blue cheese/or ranch and spread it evenly top of chicken mixture. (optional) sprinkle celery and bacon evenly over the mixture. Sprinkle your cheese on top. place in your oven at 325 degrees and bake for 15 to 20 minutes until cheese is melted. take out let stand for 5 minutes. then enjoy you can serve this with chips,crackers(town house Flathead crisps crackers Italian Herb etc. Hope you enjoy this as much as our family.

CRAZY CUIZINE'S TERIYAKI CHICKEN WITH PEPPERS & NOODLES



Crazy Cuizine's Teriyaki Chicken with Peppers & Noodles image

Categories     Chicken     Vegetable     Fall     Appetizer     Dinner     Lunch     Side     Stir-Fry     Quick & Easy

Number Of Ingredients 6

8 ounces Soba Noodles
1 teaspoon Sesame Oil (or other Cooking Oil)
1 Green Bell Pepper (sliced)
1 Red Bell Pepper (sliced)
1 Yellow or Orange Bell Pepper (sliced)
1/2 Yellow Onion (sliced)

Steps:

  • Cook delicious noodles in large pot of boiling water until tender.
  • Drain noodles.
  • Cook flavorful Teriyaki Chicken on stove-top for 6 minutes or until hot, then add tasty teriyaki sauce and cook for 1 additional minute.
  • In separate fry pan on stove-top, heat 1 tablespoon of vegetable oil over medium heat.
  • Add fresh peppers, onion and stir-fry until vegetables are tender (al dente).
  • Add noodles and teriyaki sauce and blend well with chicken, peppers and onion -- now, time to enjoy!

CRAZY MIXED-UP CHICKEN PASTA CASSEROLE



CRAZY MIXED-UP CHICKEN PASTA CASSEROLE image

Categories     Chicken

Yield 6 Servings

Number Of Ingredients 10

Non-stick cooking spray
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
2 cups uncooked elbow macaroni
2 cans (10 oz.) premium chunk breast of chicken, drained
2 cups low-fat milk
1 can (8 ounces) sliced water chestnuts, drained
1 can (7 ounces) sliced mushrooms, drained
1/2 each red and green bell pepper, coarsely chopped
1/2 cup sliced scallions
1 1/2 cups shredded reduced-fat or regular sharp Cheddar cheese

Steps:

  • Preparation Time: Approximately 10 minutes Cook Time: Approximately 60 minutes Preparation: Spray a 9 x 13-inch baking dish with cooking spray. Mix the soup, macaroni, chicken chunks, milk, water chestnuts, mushrooms, bell peppers, scallions and 1 cup of cheese in the baking dish. Spread evenly and sprinkle with the remaining cheese. Cover and refrigerate at least 8 hours. Heat the oven to 350°F. Uncover the casserole and place it in the oven. Bake for 1 hour, until hot and bubbly. Nutritional Information Per Serving: Calories 452; Fat 12g; Cholesterol 59mg; Sodium 731mg; Carbohydrate 48g; Fiber 4g; Protein 37g

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