Cheyenne Chicken Recipes

CHEYENNE " CHICKEN"

Steps:

• Cut steaks in 1 inch cubes.
• Mix egg and milk.
• Alternate pieces of veal and pork on 6 skewers.
• Dip in egg mix then crumbs.
• Brown in hot oil.
• Put in baking pan.
• Add 1 inch water.
• Cover and bake at 350* for 40 minutes.

CAYENNE FRIED CHICKEN

Steps:

• Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for similar foods. Preheat oven to 350 degrees F.
• Combine cornmeal, flour, garlic powder, cayenne, salt and pepper, and mix well to make chicken coating. Add coating to a plastic food storage bag in batches. Moisten chicken with buttermilk, shake in bag of coating, and allow excess to fall away.
• Deep-fry chicken until crispy and transfer to a baking pan. Bake in 350 degree F oven until cooked through.

MAPLE AND CAYENNE GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.
• While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.
• After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.
• Sweet and spicy!!!

CHEYENNE'S CREAMY CHEESY CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 350*
• 2. Boil chicken breasts, adding soul (sp?) seasoning to taste. Remove chicken and cube after cooled a bit.
• 3. Simmer cream of mushroom soup in med. saucepan over med. heat. Add milk and stir until smooth. Add 2 cp. of shredded chedder cheese and stir until smooth. Note: See step 7
• 4. Meanwhile, cook and drain pasta.
• 5. Completely drain veg-all.
• 6. Pour soup mixture into lg. bowl. Add veg-all, stirring until well mixed. Add cooked pasta, again stirring until well mixed.
• 7. Pour mixture into 9x13 glass casserole dish. Sprinkle remaining cheese on top. Note: you may add all the cheese to the soup mixture rather than sprinkling it on top.
• 8. Cook at 350* for approx. 30 minutes.

ROASTED CAYENNE CHICKEN

Steps:

• Preheat the oven to 425°F
• Stuff the chicken with the lemon. Rub olive oil into the skin and season with salt and pepper, dust with the cayenne pepper and squeeze the remaining lemon half over the bird.
• Roast in the oven, turning down the heat to 350F after 20 minutes. Cook until the juices run clear when the leg of the bird is pierced with the tip of a knife.
• Remove the chicken from the roasting tin and keep warm whilst you make the gravy. Spoon off some of the fat from the roasting tin, then put it over a medium heat. Pour in the wine and allow to bubble up, then add the chicken stock. Bring to the boil, then season.
• Serve the roast chicken with peas, gravy and maybe a dressed green salad.

CAYENNE-RUBBED CHICKEN WITH AVOCADO SALSA

Steps:

• In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
• In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
• Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.