Tag: chicken

Slow Cooker Italian BBQ Chicken

I knew exactly what I was going to do with this slow cooker Italian BBQ chicken as soon as I saw the recipe. Po Boys. I knew that the tender chicken, cooked in BBQ sauce and Italian dressing, would be perfect on French bread and I was right. The chicken has just a hint of sweetness, a bit of a tanginess, and a bit of heat. Perfect for a sandwich of any kind. I loved the contrast of the melt-in-your-mouth chicken and the crunch of onion and iceberg lettuce. Yum!

I didn’t mess around making a sandwich. I loaded up on the chicken. Thick onion slices (soaked in water for 30 minutes to cut a little bit of that onion heat). Ripe tomato. Plenty of shredded lettuce. Heck yeah, it was messy. And messy is good.

Slow Cooker Italian BBQ Chicken

Open To Changes

You can really change up the taste of this slow cooker Italian BBQ chicken by using a more herby or zesty dressing or by adding different BBQ sauces. Smoky, hot, mesquite, etc BBQ sauces would all really make for different tastes. That way you can make this chicken again and again without getting bored with it.

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Also try my slow cooker creamy bacon chicken.

Slow Cooker Italian BBQ Chicken
Print Pin
4 from 1 vote

Slow Cooker Italian BBQ Chicken

I knew exactly what I was going to do with this slow cooker Italian BBQ chicken as soon as I saw the recipe. Po Boys. I knew that the tender chicken, cooked in BBQ sauce and Italian dressing, would be perfect on French bread. 
Course Main
Cuisine American
Keyword chicken, crockpot, slow cooker
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 servings
Calories 149kcal
Author Based on a recipe from Center Cut Cook

Equipment

Ingredients

Instructions

  • Place the chicken in the bottom of your slow cooker.
  • In a medium bowl whisk together the remaining ingredients. Pour over the chicken.
  • Cook on low for 7 hours if slicing, or 8 hours if shredding.

Notes

Great on sandwiches. Leftovers freeze well, too.

Nutrition

Calories: 149kcal | Carbohydrates: 6g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 247mg | Potassium: 332mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Simple Roast Chicken using the Char-Broil Big Easy

Slice it thick, and serve it with gravy and mashed potatoes. Slice it thin and pile it high for a delicious sandwich. Chop it into small chunks for a crazy good chicken salad. No matter how you serve it, this simple roast chicken using the Char-Broil Big Easy is spot-on fantastic. As with anything cooked on the oil-less fryer, you can’t get any easier. Just season and cook. The skin comes out crispy. The meat, dark and white, is juicy and flavorful. Each and every bite is perfect. This is why I love my Big Easy.

Simple Roast Chicken using the Char-Broil Big Easy

A No-Worry Cookout

I go with 20 minutes/pound as my base cooking time. Simple roast chicken using the Char-Broil Big Easy usually doesn’t take any longer than that, but it can depending on the wind and temperature. I check it after 20 minutes/pound and go from there. A little over-cooked is ok, but under-cooked isn’t, so err on the side of caution if you aren’t sure it’s done!

Better with Butter

You can baste the bird with a little melted butter right before removing it from the cooker. It adds a bit of color and helps crisp up the skin a bit. While it’s optional, I like it. But then, I’m a butter-aholic so there’s that…

You can also use a light oil on the skin if you prefer. You can also get ‘complicated’ and inject your chicken, or ‘dry marinade’ it by rubbing it with your favorite seasoning and letting it rest for an hour or two before cooking. Or you can do like I did for this cook and stick with ‘simple’.

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Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray...
Char-Broil 2425514W12 Big Easy Grease Tray…
  • MATERIAL: Disposable aluminum liners made…
  • SIZE: Measures 6” x 10” across the top and…
Buy on Amazon

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Simple Roast Chicken using the Char-Broil Big Easy
Print Pin
5 from 1 vote

Simple Roast Chicken using the Char-Broil Big Easy

Delicious chicken time-after-time.
Course Main
Cuisine American
Keyword Big Easy, chicken
Prep Time 14 minutes
Cook Time 1 hour
Servings 8
Calories 117kcal
Author Inspired by a recipe from Thomas Keller

Equipment

Ingredients

Instructions

  • Fire up your Big Easy. Optionally, spray your Big Easy basket with non-stick spray.
  • Season the chicken cavity with salt and pepper. Do not be shy with the seasoning.
  • Season the outside of the chicken with salt and pepper. Get all sides of the chicken seasoned, don't miss anything! Do not be shy with the seasoning.
  • Transfer the chicken to the Big Easy basket and place into the hot cooker.
  • Cook for 20 minutes per pound or until the chicken breast reaches 160 F as measured in several places.
  • If using butter, gently lift the basket from the cooker and brush with the butter.
  • Return to the cooker for 5 more minutes to brown the skin with the butter.
  • If not using butter just leave the chicken in for another 5 minutes.
  • Remove the chicken from the Big Easy and let rest for 15 minutes before carving and serving.

Notes

Use caution removing the chicken from the basket as both are very hot.

Nutrition

Calories: 117kcal | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 38mg | Potassium: 103mg | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.5mg

Nutritional values are approximate.

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  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
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Teriyaki Chicken Pineapple Bowls

Perusing Pinterest for food ideas can be a dangerous thing for me. I love it when I come across something whimsical. When I saw this idea for teriyaki chicken pineapple bowls I jumped on it. Sure, I could’ve made the chicken and served it with rice on a pretty white plate. Maybe drizzled it with a bit of soy sauce, and it would’ve been great. Instead, I served it in a hollowed out pineapple! Now you’re talking fru-fru fancy! The chicken is tender and so flavorful. This is a wonderful Asian-inspired dish that is a real winner.

Teriyaki Chicken Pineapple Bowls

A Taste Carnival

I added some of the pineapple pulp to the chicken as it cooked. You can also add some to the rice. Heck, you’ve got pineapple, why not use it? That’s part of what makes this Teriyaki chicken pineapple bowls so great.

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Also try my slow cooker Teriyaki chicken.

Teriyaki Chicken Pineapple Bowls
Print Pin
3 from 2 votes

Teriyaki Chicken Pineapple Bowls

Perusing Pinterest for food ideas can be a dangerous thing for me. I love it when I come across something whimsical, so when I saw this idea for teriyaki chicken pineapple bowls I jumped on it. 
Course Main
Cuisine American
Keyword Asian, chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 1814kcal
Author Mike

Equipment

Ingredients

Instructions

  • Cut pineapple in half, lengthwise.
  • Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy.
  • Discard the flesh or set it aside to eat later, and drain any juices.
  • Heat the oil in a large skillet over high heat.
  • Add the chicken thighs and cook, stirring occasionally, 2 minutes.
  • Add soy sauce, brown sugar, and honey, and stir to combine.
  • Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes.
  • Add the sesame seeds and stir to combine, then remove the pan from the heat.
  • Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken among the boats and serve.

Notes

Best when served immediately.

Nutrition

Calories: 1814kcal | Carbohydrates: 277g | Protein: 64g | Fat: 52g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 5059mg | Potassium: 1470mg | Fiber: 11g | Sugar: 108g | Vitamin A: 440IU | Vitamin C: 217mg | Calcium: 289mg | Iron: 9mg

Nutritional values are approximate.

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Slow Cooker Creamy Bacon Chicken

On a bun. As a dip. In a wrap. On a cracker. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. Tender, moist chicken. Creamy cheese. Bacon. Ranch dressing flavors. Bacon. Oh, I said that already. I love bacon. There’s no reason that you couldn’t add a bit more bacon to the crockpot. Kinda slip an extra piece or two in for that extra bacon-y flavor.

Slow Cooker Creamy Bacon Chicken

Creamy Deliciousness

Slow cooker creamy bacon chicken is mighty darned good as it is. Now, you know me (or well, maybe you don’t) but I like a little kick to my food. I would not be afraid to use jalapeno cream cheese instead of the plain stuff. And I wouldn’t be afraid to add a few squirts of Sriracha or my favorite hot sauce, either. Heck, throw in some diced roasted jalapenos too. You can always make two versions. One nice and mellow and one nice and spicy.

Shredded vs Cubed

If you want your chicken to have a bit more texture than the shredded version in the recipe, just cut into small cubes instead. Same great taste with a little bit different bite.

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Also try my slow cooker teriyaki chicken.

Slow Cooker Creamy Bacon Chicken
Print Pin
4 from 1 vote

Slow Cooker Creamy Bacon Chicken

On a bun. As a dip. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. 
Course Main
Cuisine American
Keyword chicken, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 332kcal
Author Based on a recipe from Cookies and Cups

Equipment

Ingredients

Instructions

  • Place chicken into your slow cooker.
  • Top with the cheese and dressing seasoning.
  • Cover and cook on low for 8 hours or until the chicken is tender.
  • Remove the chicken and shred with a fork.
  • Return the meat to the slow cooker. Stir in the bacon.
  • Serve as a dip or on buns with extra sharp cheddar cheese as sandwiches.

Notes

Great on crackers or slider buns!

Nutrition

Calories: 332kcal | Carbohydrates: 1g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 452mg | Potassium: 635mg | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make. A great distraction before going back to work the next day. And it was oh so tasty good. The perfect way to cap off a week and start a new one. It isn’t complicated, but then it isn’t all out of a box or can either.

Mushroom Asiago Chicken

Deliciously Creamy

This mushroom Asiago chicken is crazy creamy good. Personally, I wouldn’t hesitate to add a pinch or two of red pepper flake to give it just a bit of a kick. That’s just me, I like a bit of spice in everything. The chicken has a nice buttery flavor and is oh so tender and juicy. I was worried it might dry out or get a bit touch after frying in the flour, but no, it sure didn’t!

I love the nuttiness of Asiago cheese, but there is a limit. There is a such thing as too much for me. So start slow when you add the cheese, tasting as you go, until it is just perfect.

I like to use my good ole trusty Dutch oven to make this chicken and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my Buffalo chicken Alfredo.

Mushroom Asiago Chicken
Print Pin
4 from 1 vote

Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make and eat!
Course Main
Cuisine American
Keyword chicken, mushroom
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 457kcal
Author Based on a recipe from The Midnight Baker

Equipment

Ingredients

  • 2 large chicken breasts boneless, skinless
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil divided
  • ½ cup all-purpose flour
  • Kosher salt
  • ground black pepper
  • 8 ounces cremini mushrooms sliced
  • 1 clove garlic minced
  • 1 ½ cups dry white wine
  • 3 sprigs fresh thyme
  • ½ cup heavy cream
  • ¼ cup Asiago cheese shredded
  • Egg noodles pasta or rice, cooked per package instructions

Instructions

  • Slice the chicken breasts horizontally.
  • Place between sheets of wax paper and pound with a meat mallet until very thin (about 1/4").
  • Cut into large strips.
  • Add the butter and 1 tablespoon of the olive oil to a large skillet over medium heat.
  • Place the flour in a pie plate and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine.
  • Dredge the chicken pieces in the flour then transfer to the skillet.
  • Saute until golden brown on all sides.
  • Remove to a plate.
  • Add the remaining olive oil to the skillet.
  • Add the mushrooms and saute until just starting to soften.
  • Add the garlic and saute for another minute.
  • Add the wine and scrape up any bits on the bottom of the pan.
  • Bruise the thyme (if using fresh, otherwise, crumble the dried thyme) and add to the pan.
  • Return chicken to the pan.
  • Bring to a boil then reduce to a simmer.
  • Cover and let simmer for 15 minutes.
  • Remove chicken pieces to a plate again.
  • Stir in the cream and cheese until melted.
  • Reduce by half, stirring often.
  • Add the chicken back and heat thoroughly.
  • Serve over warm egg noodles, pasta, or rice.

Notes

You can substitute 2 teaspoons dried thyme for the fresh.

Nutrition

Calories: 457kcal | Carbohydrates: 18g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 314mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg

Nutritional values are approximate.

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Lemon Pepper Marinated Chicken on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Weber has a line of marinade mixes that you add juice to that are really, really good. They’re perfect for flavoring chicken like this lemon pepper marinated chicken on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The Lemon Pepper marinade is mixed with lemon juice to produce wonderfully seasoned chicken. A little garlicky, a little herby and a little lemony, it’s a nice light refreshing marinade. You’ll love this Lemon Pepper Marinated Chicken on the Char-Broil Big Easy!

Lemon Pepper Marinated Chicken on the Char-Broil Big Easy

Keep An Eye On It!

Since it cooks at a high temperature you do have to watch that your lemon pepper marinated chicken on the Char-Broil Big Easy doesn’t char. One way to help prevent that is to not use marinades containing substances that might burn, like sugar or honey. The other is to rinse the chicken before cooking. Now, you’re going to lose a bit of flavor doing that, but if like me you’re going to remove the skin before eating, it really doesn’t make that big of a difference. Lemon Pepper Marinated Chicken on the Char-Broil Big Easy is great either way!

Weber Marinades

Weber makes all sorts of great flavored Just Add Juice marinades. Check out my garlic and herb marinated chicken, and teriyaki chicken, also cooked on the Big Easy.

Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
$9.99 Amazon Prime
Buy on Amazon

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray...
Char-Broil 2425514W12 Big Easy Grease Tray…
  • MATERIAL: Disposable aluminum liners made…
  • SIZE: Measures 6” x 10” across the top and…
Buy on Amazon

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Lemon Pepper Marinaded Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Lemon Pepper Marinated Chicken on the Char-Broil Big Easy

Weber has a line of marinade mixes that you add juice to that are really, really good. They’re perfect for flavoring chicken like this lemon pepper marinated chicken on the Char-Broil Big Easy.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, marinated
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 2 servings
Calories 271kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste.
  • Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Notes

Any cuts of chicken are great with this marinade.

Nutrition

Calories: 271kcal | Carbohydrates: 4g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 263mg | Potassium: 899mg | Fiber: 1g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 26mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
$9.99 Amazon Prime
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Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.

This spicy buttermilk fried chicken using the Vortex is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.

Spicy Buttermilk Fried Chicken using the Vortex

Perfect Not-Fried Fried Chicken

There’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken using the Vortex. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my Weber grill without deep frying it, I just could not possibly be happier with it.

To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do its thing.

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What’s The Trick?

Well, there isn’t one. Fried chicken on the Vortex isn’t smoke and mirrors and magic and what-not. I mean it’s really really easy. You can prepare the chicken any way you want. Any traditional (or non-traditional) fried chicken recipe will work just fine. And it really just as easy as battering up the chicken and putting it on the crazy-hot grill. Then you go away for 45 minutes, though the time might vary depending on how large your chicken cuts are, wind, temperatures, solar activity, etc. You come back to perfectly cooked chicken that you’ll swear was deep-fried in oil.

I also make a crazy good spicy BBQ chicken using the Vortex. And Granny’s Secret fried chicken and my Korean fried chicken are amazing too!

Spicy Buttermilk Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 pieces
Calories 565kcal
Author Inspired by a recipe from Queenslee Appetit

Equipment

Ingredients

For the buttermilk marinade

For the seasoning mix

For the chicken coating

For the egg wash

For cooking

Instructions

  • Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
  • Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
  • Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
  • Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
  • Whisk together the coating ingredients and place into a large resealable bag.
  • Whisk together the egg wash ingredients and place into a pie pan or large bowl.
  • Working in batches, remove the chicken from the marinade and shake off the excess.
  • Sprinkle with one half of the seasoning mix.
  • Transfer to the egg wash and coat well.
  • Shake off the excess and add to the baggie. Seal and shake to coat.
  • Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
  • The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
  • Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.

Notes

To cook 10-12 pieces of chicken at once you’ll need at least a 22″ charcoal grill

Nutrition

Calories: 565kcal | Carbohydrates: 46g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 4690mg | Potassium: 721mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1313IU | Vitamin C: 22mg | Calcium: 371mg | Iron: 5mg

Nutritional values are approximate.

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Parmesan Chicken Bites

My wife mentioned these Parmesan chicken bites the other day. I made them a long time ago and posted them on our old blog, Crossroads of America, and somehow had forgotten about them. That’s a shame because they’re really great. They aren’t nuggets like you might think. And they aren’t crunchy because they aren’t fried. They have a light coating, with a great herb-and-butter flavor. They are very addictive. Bite after bite, you’ll find yourself unable to stop eating them. The flavors are amazing. So make a double batch. You’ll be glad that you did.

Parmesan Chicken Bites

Flavor-Packed Nuggets Of Happiness

I continued the herb theme and served these Parmesan chicken bites with a cool Ranch dressing for dipping. A Dijon dipping sauce also works great, as does blue cheese dressing. These little yummy morsels are a great alternative to deep-fried chicken nuggets. They are a bit more difficult to pick up with your fingers, so be prepared to serve them with small appetizer forks.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Want ’em crunchy? Try my homemade chicken nuggets.

Parmesan Chicken Bites
Print Pin
5 from 1 vote

Parmesan Chicken Bites

These aren’t nuggets like you might think. And they aren’t crunchy because they aren’t fried. They have a light coating, with a great herb-and-butter flavor. They are very addicting.
Course Appetizer
Cuisine American
Keyword chicken nuggets, Parmesan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 173kcal
Author Mike

Equipment

Ingredients

  • 2 chicken breast halves boneless skinless, trimmed and cut into bite-sized pieces
  • ½ cup bread crumbs
  • ¼ cup Parmesan cheese freshly grated
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ cup unsalted butter melted
  • Your favorite dipping sauce

Instructions

  • Preheat oven to 400 F. Line two baking sheets with aluminum foil.
  • Combine the breadcrumbs, cheese, salt, thyme and basil and spread out in a pie plate.
  • Working in batches, dip the chicken pieces into the melted butter and shake off the excess. Roll in the breadcrumb mixture.
  • Place chicken on foil and bake for 10-15 minutes or until the thickest pieces are cooked.
  • Serve with your favorite chicken nugget dipping sauce.

Notes

Best when served immediately.

Nutrition

Calories: 173kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 425mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Nutritional values are approximate.

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Quick Fix Copycat McDonald’s Chicken Sandwich

I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation or ingredients. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich. Heck it even has fresh toppings on it and a rather delicious(but incredibly simple) sauce. Hey, it’s not bad when you’re in a crunch, and I often find myself making little changes to mix things up a bit.

Quick Fix Copycat McDonald's Chicken Sandwich

Make It Spicy

Add a little kick to your quick fix copycat McDonald’s chicken sandwich by substituting Tyson’s spicy chicken patties, adding a slice of pepper jack cheese, and adding Sriracha instead of onion powder when making the sauce. You can make these somewhat chicken wing-like by adding Buffalo wing sauce to the buns.

We are not making 5 star sandwiches here, but that’s no reason for them not being tasty. Nothing fancy, just good.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my copycat of McDonald’s addicting French fries.

Quick Fix Copycat McDonald's Chicken Sandwich
Print Pin
5 from 1 vote

Quick Fix Copycat McDonald’s Chicken Sandwich

I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich.
Course Main
Cuisine American
Keyword chicken sandwiches
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 331kcal
Author Mike

Equipment

Ingredients

For the McChicken sauce

Instructions

  • Heat the chicken per package instructions.
  • Meanwhile, make the sauce by whisking together the ingredients.
  • Toast the buns if desired. Slather both bun halves with the sauce.
  • Add the heated chicken patties, lettuce and tomato (and onion if using) and serve.

Notes

Nutritional values do not include the chicken patties.

Nutrition

Calories: 331kcal | Carbohydrates: 26g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 405mg | Potassium: 270mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2616IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 2mg

Nutritional values are approximate.

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White Garlic Chicken Pizza

This white garlic chicken pizza reminded me that I really need to eat more white sauce pizza. I usually opt for red, making my own sauce, but the creamy, garlicky, cheesy sauce on this pizza was fantastic. Black olives, shallot, moist and tender chicken and mozzarella topped it all off delicious bite-after-bite.

White Garlic Chicken Pizza

Chicken Greatness

I used chicken that I had roasted on my Char-Broil Big Easy when making this white garlic chicken pizza, but any cooked chicken will do. Grab a rotisserie chicken next time you’re at the store and shred or chop it. Perfect.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my BBQ chicken and muffuletta flatbread pizzas.

White Garlic Chicken Pizza
Print Pin
5 from 1 vote

White Garlic Chicken Pizza

This white garlic chicken pizza reminded me that I really need to eat more white sauce pizza.
Course Main
Cuisine American
Keyword chicken, garlic, pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 pizzas
Calories 581kcal
Author Based on a recipe from Baked By Rachel

Equipment

Ingredients

For the white garlic pizza sauce

For the pizza

  • 2 10 inch pizza crusts
  • 10 ounces cooked chicken shredded, chopped or cubed
  • 2 medium shallots sliced thin
  • black olives sliced
  • mozzarella cheese shredded
  • parsley chopped, for garnish, if desired

Instructions

For the white garlic pizza sauce

  • Melt butter in a small saucepan over medium-high heat.
  • Stir in the garlic and cook for 30 seconds.
  • Whisk in the flour, pepper, salt and oregano. Cook for 30 seconds.
  • Slowly add the milk while whisking.
  • Remove from heat and add the cheese. Stir to melt.
  • Use sauce immediately.

For the pizza

  • Preheat oven per package instructions.
  • Spread sauce out on both crusts.
  • Add chicken, shallots and olives, followed by the cheese.
  • Bake until the crusts are crisp, golden brown, and the cheese is melted.
  • Garnish with parsley, slice and serve.

Notes

Serve immediately.

Nutrition

Calories: 581kcal | Carbohydrates: 22g | Protein: 51g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 861mg | Potassium: 638mg | Fiber: 1g | Sugar: 8g | Vitamin A: 808IU | Vitamin C: 4mg | Calcium: 482mg | Iron: 3mg

Nutritional values are approximate.

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