Toms Oven Made Chicken Jerky Recipes

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TOMS OVEN MADE CHICKEN JERKY



Toms Oven Made Chicken Jerky image

An easy alternative to smoking jerky, this makes a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well.

Provided by FlyfishingTom

Categories     Lunch/Snacks

Time 4h40m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast (turkey breast and venison works well also)
2 1/4 teaspoons tenderizing salt (e.g. Mortons Tenderquick)
2 1/4 teaspoons pickling salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon seasoning salt
1/2 teaspoon crushed red pepper flakes (optional) or 1/2 teaspoon cajun seasoning, if you enjoy it spicy (optional)

Steps:

  • Mix the salts, pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
  • Preheat oven to 150°F.
  • Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
  • On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
  • Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
  • Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
  • Cooking times for turkey or venison are the same.
  • Refrigerate for storage.

Nutrition Facts : Calories 264.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 131.7, Sodium 5381.8, Carbohydrate 3.5, Fiber 0.7, Sugar 0.9, Protein 53.1

TOMS OVEN MADE HOT PEPPER CHICKEN JERKY



Toms Oven Made Hot Pepper Chicken Jerky image

An easy alternative to smoking jerky, this makes a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well. SIDE NOTE: THIS IS A VERY HOT JERKY.

Provided by FlyfishingTom

Categories     Lunch/Snacks

Time 4h30m

Yield 1-2 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast (turkey breast and venison works well also)
2 1/4 teaspoons tenderizing salt (e.g. Mortons Tenderquick)
2 1/4 teaspoons pickling salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 -2 pinch of crushed dehydrated habanero chili pepper flakes, if you can find them only make this is you really like hot and spicy beef jerky (optional)

Steps:

  • Mix the salts, peppers, garlic powder and onion powder together and put into a salt shaker with large holes to allow the red pepper flakes to get through; set aside.
  • Preheat oven to 150°F.
  • Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
  • On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
  • Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
  • Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
  • Cooking times for turkey or venison are the same.
  • Refrigerate for storage.

Nutrition Facts : Calories 510.1, Fat 5.9, SaturatedFat 1.5, Cholesterol 263.3, Sodium 10761.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.6, Protein 105.2

SMOKY CHICKEN JERKY



Smoky Chicken Jerky image

Chicken jerky is a savory light snack to have on hand all winter long. It takes a while to slow-cook in the oven, but then it's so easy to throw together. This is also a great marinade for beef, turkey, duck, or venison.

Provided by C R Henning

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 5h15m

Yield 12

Number Of Ingredients 12

1 ½ pounds frozen skinless, boneless chicken breasts
¾ cup low-sodium soy sauce
¼ cup teriyaki marinade
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley
1 teaspoon lemon juice
1 teaspoon smoked salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
cooking spray

Steps:

  • Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
  • Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
  • Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
  • Place chicken strips on the rack as close together as possible without having them touch.
  • Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 3.2 g, Cholesterol 32.3 mg, Fat 1.4 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 0.4 g, Sodium 1029.1 mg, Sugar 1.1 g

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