Prize Country Style Chicken Recipes

— Country BBQ Drums —

INGREDIENTS:

1 package tyson skinless drumsticks
1 egg
3 tablespoons bbq sauce
3/4 cup corn flake crumbs or bread crumbs
1/4 cup flour
1/2 teaspoon salt

DIRECTIONS:

Preheat oven to 375 F.

Mix together egg and BBQ sauce.

Put cornflake/bread crumbs in cereal bowl. In a plastic bag, combine flour and salt. Shake it good. Add chicken. Close bag and shake until the chicken is coated with flour. Dip each drumstick in the egg and BBQ mixture and then in crumbs to coat. Put the chicken on baking sheet.

Bake the chicken at 375 F for 15-20 minutes. Turn each piece over and bake 15-20 minutes more or until juices from chicken are clear.

— Classic Country Barbecued Chicken in a Bag —

INGREDIENTS:

1/4 cup Water
3 tablespoons Ketchup
2 tablespoons Cider Vinegar
3 tablespoons Brown Sugar; Packed
2 tablespoons Worcestershire Sauce
2 tablespoons Butter Or Regular Margarine
1 tablespoon Lemon Juice
2 teaspoons Dry Mustard
1 teaspoon Chili Powder
1 teaspoon Paprika
1/3 cup Unbleached All-Purpose Flour
1 teaspoon Salt
1/4 teaspoon Pepper
6 lbs Broiler-Fryers; Cut Up

DIRECTIONS:

Combine the water, ketchup, brown sugar, vinegar, Worcestershire sauce, butter, lemon juice, mustard, chili powder, and paprika in a 2-quart saucepan. Cook, over medium heat, until the mixture comes to a boil, then remove from the heat. Combine the flour, salt and pepper in a large oven-browning bag. Add the chicken and shake to coat well. Place in a shallow roasting pan. Open the bag and pour the sauce over the chicken. Secure the bag loosely with a twist tie and pierce the top of the bag 6 times with a sharp knife. Bake in a preheated 350 Degree F. oven for 1 hour or until tender.

— Texas Style Chicken —

INGREDIENTS:

4 boneless skinless chicken breast halves
1 pouch Shake ‘n Bake Extra Crispy Seasoned Coating Mix
1/2 cup salsa
1/2 cup shredded Monterey jack cheese

DIRECTIONS:

Preheat oven to 400 degrees. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet. Bake at 400 degrees for 20 minutes or until chicken is cooked. Remove from oven, top each chicken breast with 2 tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese is melted.

— Farm Roast Chicken —

INGREDIENTS:

3 1/2 lbs Chicken
1/3 cup Dijon mustard
2 teaspoons Soy sauce
1 teaspoon Ginger Root; minced
1 clove Garlic; minced
2 cup Chicken stock
4 teaspoons All-purpose flour

DIRECTIONS:

Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out. Tie chicken legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan.

Combine mustard, soy sauce, ginger root and garlic; brush all over chicken. Pour in 1-1/2 cup of the chicken stock. Roast in 325F 160C oven, basting every 30 minutes, for 2 hours or until juices run clear when chicken is pierced and meat thermometer inserted in thigh reads 185F 85C. Transfer chicken to platter; tent with foil and let stand for 10 minutes before carving.

Meanwhile, skim fat from pan juices. Sprinkle flour over juices; cook over medium-high heat, stirring for 1 minutes. Pour in remaining chicken stock; cook, stirring until thickened. Pour into warmed gravy boat and serve with chicken.

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