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It doesn’t get any better than this!

When my kids were younger, I was a stay-at-home mom. My sister lived only about a mile or so from our house, and she had three kids to take care of in her housewife position too.

A lot of the times, our husbands would work 12 to 16 hours a day, so there were plenty of times when we got together for lunch, dinner, and other activities. It was nice to have another adult around, plus our kids loved to play with one another. It gave us a reason to get out of the house, and it kept the little ones entertained for hours which is always a nice break when you have been stuck in the house for any length of time.

One of our favorite things to do was walk down to the town park, which was just a few blocks from my house. We would load the kids up in wagons and strollers and pack a nice lunch and head down there for the day, or at least for a few hours.

Southern fried chicken was one of the main entrees that I would often make and toss in the picnic basket. It was something different than a sandwich or sub for a change. Even if there were just a couple pieces for me and my sister that were left over from dinner, it made the perfect meal.

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Quick Tip: Toss your cooked chicken in a slow cooker to keep it warm for social events.

Mom once said that if I eat more chicken, I would probably grow feathers and a beak. I am in love with chicken. I can eat it all day, every day, for a week, and still not get tired of it. I always order chicken in fast food restaurants. When I can’t think of anything to eat, I always settle for chicken. I especially love fried chicken. I love it most especially if it has crispy skin and juicy meat. I am a sucker for fried chicken that has crunchy skin. My favorite fast food restaurant serves the best breaded fried chicken with a side of mashed potatoes and gravy.

At home, I always fry chicken with breading. I dip the chicken thighs and legs (sometimes breasts) in the flour, dip them in a bowl of eggs to coat the meat, and then roll them in Japanese bread crumbs. I learned Japanese bread crumbs from my mom. She discovered them through a friend. They make the chicken taste really crunchy and good. I always serve them with gravy mix and homemade mashed potatoes. Sometimes I serve them on top of piping hot rice and they taste good with it too. The following recipe by one of the kitchen gods, Bobby Flay, is something that I just recently tried. And all I can say is—it’s the first time that I have tasted such a flavorful fried chicken. 

Photo courtesy of Food Network. Recipe courtesy of Bobby Flay of the Food Network.

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Quick Tip: Make sure the oil is hot enough so the chicken will be cooked the right way.

If you’ve never had poutine, this fried chicken and gravy is the perfect place to start. A poutine is basically a dish of French fries topped with cheese curds and gravy. This version is just that and more!

Perfectly fried chicken, crispy bacon, fresh homemade gravy with mushrooms and a sprinkling of green onion make this one a masterpiece. Simple to make and a dish the whole family will go crazy over, this is what’s for dinner!

Recipe and image courtesy of Real Food by Dad

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How To Get That Crispy Crust Without The Guilt Of Grease

Who doesn’t love fried chicken? Except for the fattening factor, no-one seems to like that! Well, now you can eat it without the guilt – this easy baked recipe has just as much crisp as the fried version. No need to worry about the calories! These are so much healthier – and just as tasty!

This is such a simple recipe and it’s very easy to alter it to your liking. If you like milder chicken, leave out the cayenne and use milder mustard. On the other hand, if you want your chicken to have more kick in it, add more chili and red pepper flakes! 

This recipe makes about 8 servings and is ready in under an hour.  It’s the perfect way to enjoy the crunch of fried chicken, without all the fat.

Recipe courtesy of Food network.

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Quick Tip: Get creative and add your favorite seasonings and spices to this recipe. I like mixing in some Old Bay.

So what happens when you cook a particular meat in several different ways? Well, in this chicken dish, it brings out the most delectable and savory flavors. Otherwise known as “chicken kiev”, which basically translates to cheesy fried chicken. This recipe yields 6, so hurry up and test it out, because you’ll want to be making it again and again.

For some reason one of my picky eaters is going through an even pickier phase… He used to at least eat chicken but lately, not even that. I knew I had to come up with a new recipe that would make him eat at least something besides brownies and pretzels! The wonderful crust on top of this chicken kiev is what finally made him dig in! I was told; “Mom, you can make these anytime!” – and I sure will!

Recipe courtesy of 12 Tomatoes. Image courtesy of OverSixty.

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Quick tip: Mix even more of your favorite herbs to the butter!

Chicken Cacciatore is a hearty, earthy, robust stew that makes for a great one-pot family meal. It’s quick to make, and it’s surprisingly easy to put together, as well.

This creation is also often called hunter’s stew, but I think that the name “chicken cacciatore” just suits it better. There isn’t much in the way of complexity here, but it does manage good depth of flavor without any fancy methods and with only a modest time investment.

Recipe and photo courtesy of Craving Some Creativity

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Have some fried chicken and give it a bit of Asian flair! With this Japanese Mochiko Chicken recipe, you can make this common Hawaiian “bento” and potluck item in the comfort of your own home, wherever you may be. I do enjoy exploring different ways of cooking chicken, particularly Asian-style options, and this is a good Japanese way of doing it, using mochiko (sweet rice flour).  The crust is softer than most recipes for American fried chicken but still very flavorful.

Though this recipe is for wings, and that is how you will most often see this recipe used, you can make use of other chicken pieces as well, including most skinless and boneless options.  Oh, and if you are having difficulty finding the mochiko, you can use something else with sweet rice flour in it, such as Bob’s Red Mill 1 to 1 Baking Flour. You may want to increase the amount of soy sauce, egg, and oyster sauce that you use in the batter, if you make that substitution, to keep the batter from being too thick and pasty.

Recipe and photo courtesy of Hi Cookery

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Quick tip: Marinate overnight for an even tastier result!