Coconut-Flour Fried Chicken Wings

by on Sep.11, 2015, under Chicken, Dairy Free, Entrees, Gluten Free, Paleo, Wheat Belly

Coconut Flour Fried Chicken Wings

Yield: 4 servings
Active Time: 15 minutes
Total Time: 25 minutes

15 chicken drumsticks
1/2 cup coconut flour
2 eggs
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup coconut oil, for frying

Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Pat chicken dry.

Beat eggs in a shallow bowl, set aside. In a shallow dish, mix coconut flour and spices.

Dip chicken pieces into egg mixture, turning to coat evenly with egg. Transfer egg-coated chicken into seasoned coconut flour, coat well with coconut flour, and place on a separate plate.

Heat 1/2 cup coconut oil in a shallow pan over medium heat. Working in batches, pan fry chicken 2 to 3 minutes per side. Place chicken on baking sheet and place in oven 5 minutes to cook through.

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Oven Baked Chicken

by on Oct.21, 2011, under Chicken, Entrees

2 cups fresh breadcrumbs
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp ground white pepper
2 tsp salt
1 3 – 3.5# chicken, jointed or 3.5# chicken pieces
3 Tablespoons butter, melted

Preheat the oven to 400 degrees and line a large baking tray with non-stick baking paper. Combine all the ingredients except the chicken and butter in a large bowl. Brush the chicken pieces with butter, then dip into the crumb mixture. Press the crumbs firmly to the chicken.

Arrange the crumbed chicken on the prepared tray. Bake for 20 minutes, then turn the chicken over and bake for a further 10 minutes (a little longer may be needed for big chicken pieces). The crumbs should be golden brown and the chicken cooked through.

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Marilyn Y’s Cream Casserole

by on Sep.12, 2011, under Beef, Casseroles, Chicken, Entrees, General, Pasta

Noodles, 1 Cup
Creamed Corn, 1 Can
Cream of Chicken or Cream of Mushroom Soup, 1 Can
Hamburger, Cooked, Drained, 1 1/2 Lbs
Flour, White, All-Purpose, To taste
Cheese, Shredded Any flavor

Mix ingredients together and put in casserole dish. Sprinkle with shredded cheese.
Bake at 350 degrees until cheese is melted and browned.

Time to prepare:
Nutritional Information / Serving:

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Hawaiian Chicken

by on Sep.12, 2011, under Chicken, Entrees

Chicken, Breast, Boneless, 4 Each
Pineapple, Canned, 1 – 21 oz
Flour, White, All-Purpose, 1/4 Cup
Bouillon, Chicken, Granules, 1 Tsp.
Vinegar, Cider, 1/2 Cup
Corn Starch, 2 Tbsp.
Ginger, 1 Tsp.
Bell Pepper, 1 – Cut into 1/4 inch rings
Soy Sauce, 1 Tbsp.
Sugar, White, Granulated, 3/4 Cup
Rice, White, Steamed, Serve with Chicken – optional

1. To Make the Chicken: Preheat the oven to 375 degrees. Spray a large skillet with no-stick spray; heat. Meanwhile, coat both sides of the chicken with the flour. Shake off any excess flour. Add the chicken to the hot skillet and brown on both sides. Transfer the chicken to an 8-by-8-by-2-inch baking dish; set aside.
2. To Make the Sauce: Drain the pineapple, reserving the juice. Transfer the juice to a 2-cup measuring cup. Add enough water to make 1 1/4 cups. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar, vinegar, cornstarch, soy sauce, ginger and bouillon granules. Bring to a boil over medium heat. Slightly reduce the heat and gently boil for 4 minutes, stirring often. Pour half of the sauce mixture over the chicken. Arrange the pineapple slices and pepper rings on top. Then pour on the remaining sauce mixture. Bake for 30 to 40 minutes or until the chicken is tender and no longer pink. If desired, serve with the rice.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 400: Fat: 2g; Calories from fat: 4%

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Chicken Cacciatore

by on Sep.12, 2011, under Chicken, Entrees

Chicken, Breast, Boneless, 4 Each, Skinless
Basil, Dried, 1/2 Tsp.
Oregano, Dried, 1 Tsp.
Red Wine, Dry, 1/2 Cup
Onion, White, Finely Chopped, 1 Cup
Garlic, Fresh, Minced, 4 Cloves
Pepper, Black, 1/4 Tsp.
Bell Pepper, 1 Large, Chopped
Olive Oil, 1 Tsp.
Tomatoes, Canned, 1 – 21 oz can
Salt, 1/2 Tsp.
Parsley, 2 Tbsp.

Season the chicken with the salt and pepper. Lightly spray a large skillet with olive oil no-stick spray. Add the oil and heat the skillet over medium heat. Add the chicken and cook about 4 minutes on each side or until browned. Add the onions and green peppers to the skillet. Cook and stir about 2 minutes or until softened. Add the garlic. Cook and stir about 30 seconds. Stir in the wine, tomatoes, oregano and basil. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes. If desired, sprinkle with parsley just before serving.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 133; Fat: 2g; Calories from fat: 13%

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Chicken Breasts Marinara over Fettuccine

by on Sep.10, 2011, under Chicken, Entrees, Pasta

Tomatoes, Canned, 1 Can 28oz
Bay Leaf, 1 Each
Oregano, Dried, 1 Tsp.
Thyme, 1 Tsp.
Celery, Fine Chopped, 1/4 Cup
Onion, White, Finely Chopped, 1/4 Cup
Cheese, Parmesan, 2 Tbsp.
Garlic, Fresh, Minced, 1 Clove
Fettuccine, Cooked, 2 Cups
Parsley, 1 Tbsp.
Vinegar, Red Wine, 1 Tbsp.
Chicken, Breast, Boneless, 4 Each, Skinless
Water, 1 Tbsp.

1.  For the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. (If necessary, add more water during cooking to prevent the onions from browning.)
2.  Stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf. Bring to a boil, then reduce the heat to medium-low. Gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency. Remove and discard the bay leaf.
3.  Meanwhile, spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Rinse the chicken and pat dry with paper towels. Add to the skillet and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
4.  To serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning them, on top of the fettuccine. Spoon some sauce over each serving and sprinkle with the cheese. Serve with the remaining sauce.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 227; Fat g: 2.8; Calories from fat: 11%

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