Charlie Chicken Recipes

CHARLIE'S FAMOUS CHICKEN SALAD WITH GRAPES

Steps:

• Combine all ingredients; chill.
• Serve with just about anything- crackers, chips, rolls, bread or bagel.

CHARLES' COUNTRY PAN FRIED CHICKEN

Steps:

• In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
• Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
• Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

REAL CHINESE ALL PURPOSE STIR FRY SAUCE

Steps:

• Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.

CHICKEN A LA CHARLIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a 9x13 inch baking dish. Season chicken with garlic powder, salt, pepper and poultry seasoning.
• In a large bowl combine the sour cream, cream of chicken soup and cream of mushroom soup. Mix well with a wire whisk. Add the wine and mix together. Pour this cream mixture over the chicken and bake in the preheated oven for 40 minutes.
• Add the onion and mushrooms and stir into the chicken/sauce mixture. Bake for another 30 minutes. Let cool 10 minutes and serve.

CHARLIE CHICKEN

Steps:

• Pre-heat oven to 350°.
• Using a Non-Stick Spray of your choice, coat a 9x13 casserole dish (a LIGHT rub of vegetable oil will work just as well).
• Place chicken breasts in dish, barely touching each other- Skin side UP.
• Pour in 3/4 cup water, allowing it to go around each piece of chicken.
• Open 2 packets of Lipton Onion Soup & Dip Mix, and sprinkle all over chicken, using the entire packages.
• Cover & seal casserole COMPLETELY with aluminum foil.
• Bake at 350° for 60 min or until chicken is tender and completely cooked, (180°when checked with thermometer){See Notes below}.
• Uncle Bens Brown & Wild Rice Mushroom Directions:.
• Using Medium saucepan combine rice, contents of seasoning packet, 4 1/4 cups water and 2 tablespoons butter or margarine.
• Stir well.
• Bring contents to a boil, REDUCE HEAT (low to medium low) and simmer covered 25 minutes or until water is absorbed.
• Place chicken on a bed of the Uncle Ben's rice, making sure to get plenty of the sauce that is around the chicken.
• Sprinkle with fresh chopped Parsley.
• Enjoy!
• ***NOTE***.
• This recipe was originally cooked in an electric skillet at 375° for 1 1/2 hours, with steam vent closed, and NO added water.
• It always came out moist w/ a fine gravy/sauce. I lost my electric skillet in a house fire, being on SS I never have the $ to get another I liked, so I changed the recipe for the oven. The difference in heat source I guess makes the need for added moisture.
• Adding the small amount of water makes a gravy/sauce that is super when served as suggested.
• There are many choices of Uncle Ben's Rice Recipes, choose the one you prefer. I like to add extra mushrooms, or other special touches such as parsley, and sometimes I just use a standard rice pilaf, with tiny chips of veggies.
• We never make any other side dishes, this is more than satisfying.
• Do not fuss over finger licking as people continue to pick every bite off the bones.

RICH AND CHARLIES CHICKEN SPIEDINI

Steps:

• Combine 2/3 of the garlic with lemon juice and oil in a self-sealing plastic bag. (Cover and refrigerate remaining garlic.) Add chicken to the bag, turning to coat. Remove the air from the bag, seal and refrigerate for 2 to 12 hours, turning the bag occasionally.
• Prepare a medium-hot fire in the grill. Thread chicken strips on skewers. Spread bread crumbs on a plate. Roll chicken in bread crumbs to coat.
• Grill chicken skewers for about 8 to 12 minutes or until cooked completely, turning halfway through.
• While chicken cooks, in a small skillet, melt butter over medium-low heat. Add the remaining garlic; cook just until softened.
• Remove chicken from skewers. Drizzle with garlic butter and serve.