For immediate cooking: Preheat oven to 350\u00b0.
Place all ingredients into a prepared baking dish, turn chicken to coat. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To cook from the freezer: Thaw in the refrigerator.
Preheat the oven to 350\u00b0.
Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.
For immediate cooking:
Preheat oven
Preheat oven to 425F Put chicken in shallow baking dish lined with foil.
Stir together the hoisin sauce, salt, pepper and the Chinese five-spice powder.
Brush the mixture over the chicken pieces.
Bake in upper third of oven until skin browned and chicken is cooked through, approx 30-40 minutes.
lace the chicken in the brine, cover, and refrigerate for at least
For immediate cooking: Pre-heat oven
For immediate cooking: Preheat oven to
Preheat oven to 375\u00b0.
Lightly spray cookie sheet with nonstick spray.
Roll chicken pieces in flour to evenly cover all sides.
Dip chicken in egg white and roll in cornflake crumbs. Place on prepared cookie sheet.
Bake 20 - 30 minutes for boneless breast halves or 45 - 55 minutes for chicken pieces.
For immediate cooking: Pre-heat oven
Place the chicken pieces in a medium pan, cover with cold water and bring to boil. Skim any scum from the surface.
Add the salt, pepper and five spice powder and simmer for 15 minutes or until the chicken is tender. Drain the chicken and pat it dry with paper towels.
Heat the oil in a deep pan; add the chicken pieces, about 3 at a time, and fry until golden and very crisp. Drain on paper towels.
Place the chicken on a serving plate, and sprinkle over the fish sauce, lime juice and chili.
Saute the chicken pieces in margarine until browned.
Sprinkle on seasoned salt.
Place in Pyrex dish.
Pour wine over chicken; sprinkle thyme over chicken.
Bake at 350\u00b0 for approximately 1 hour.
he chicken and rub in well.
Cover and refrigerate for 4
arge enough to hold the chicken pieces.
To make the rub
he paprika. Lightly coat the chicken pieces in the seasoned flour.
he curry powder.
Cook for 2-3 minutes and then
Rinse and dry the chicken parts.
Season the chicken with salt and
arge pan, and brown the chicken pieces in batches.
Pour off
For marinade, in sauce pan combine
egrees F.
Wash the chicken pieces under cold running water and
ut-up chicken in a deep-sided skillet, keeping pieces in single
e pepper.
Add the chicken pieces, seal the bag and shake