Chicken Dishes Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Chicken Dishes Biography

source (google.com.pk)

 According to his 1974 autobiography, before Harland Sanders became a world-famous Colonel, he was a sixth-grade dropout, a farmhand, an army mule-tender, a locomotive fireman, a railroad worker, an aspiring lawyer, an insurance salesman, a ferryboat entrepreneur, a tire salesman, an amateur obstetrician, an (unsuccessful) political candidate, a gas station operator, a motel operator and finally, a restaurateur.

At the age of 65, a new interstate highway snatched the traffic away from his Corbin, Ky., restaurant and Sanders was left with nothing but a Social Security check and a secret recipe for fried chicken.

As it turned out, that was all he needed.

Sanders was born in Henryville, Ind., in 1890. Six years later, his father died, forcing his mother to enter the workforce to support the family. At the tender age of six, young Harland was responsible for taking care of his younger siblings and doing much of the family's cooking. A year later he was already a master of several regional dishes. Over the course of the next 30 years, Sanders held many of the jobs listed above, but throughout it all his skill as a cook remained.

In 1930, the then 40-year-old Sanders was operating a service station in Corbin, Kentucky, and it was there that he began cooking for hungry travelers who stopped in for gas. He didn't have a restaurant yet, so patrons ate from his own dining table in the station's humble living quarters. It was then that he invented what's called “home meal replacement” — selling complete meals to busy, time-strapped families. He called it, “Sunday Dinner, Seven Days a Week.”

As Sanders' fame grew, Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state's cuisine. Within four years, his establishment was listed in Duncan Hines' “Adventures in Good Eating.”

As more people started coming strictly for the food, he moved across the street to increase his capacity. Over the next decade, he perfected his secret blend of 11 herbs and spices and the basic cooking technique that is still used today.

In 1955, confident of the quality of his fried chicken, the Colonel devoted himself to developing his chicken franchising business. Less than 10 years later, Sanders had more than 600 KFC franchises in the U.S. and Canada, and in 1964 he sold his interest in the U.S. company for $2 million to a group of investors including John Y. Brown Jr. (who later became governor of Kentucky).

Until he was fatally stricken with leukemia in 1980 at the age of 90, the Colonel traveled 250,000 miles a year visiting KFC restaurants around the world. His likeness continues to appear on millions of buckets and on thousands of restaurants in more than 100 countries around the world.

Not bad for a man who started from scratch at retirement age.

My mate Barb makes this wonderful dish brilliantly, even after half a bottle of white wine:) you can add tomato paste if you like, or even chopped capsicum or mushrooms. This dish is fine with just wine and water, but much much better with well flavoured chicken stock. I like to use about 1/2 cup of stock that I get when I do chinese chicken wings. You can use lite sour cream for this dish, but the sauce with most likely seperate, still tastes great though.

Ingredients
Nutrition
Servings 4 Units US
    500 g chicken tenderloins (or chopped breasts or thighs)
    2 -3 tablespoons olive oil
    1 medium onion, chopped
    400 g chopped tomatoes, with juice
    garlic
    1⁄2 cup white wine
    1⁄2 cup chicken stock
    200 g sour cream
Directions
    Heat the olive oil in a large fry pan.
    add the chicken, (cut in bite sized pieces) and the chopped onion.
    stir for about 2 minutes.
    add the garlic, and continue cooking till the chicken is golden.
    add the white wine.
    add the tomatos.
    add the stock or water.
    simmer until chicken is cooked and the sauce is reduced.(thats why you use a LARGE pan.).
    when done, salt and cracked pepper to taste, turn off heat and cover.
    when ready to serve, re-heat, stir in the sour cream, but dont re-boil.
    serve over pasta, (I like curls) with a green salad.
Yummy easy chicken with a BBQ and pineapple sauce.
Ingredients
Nutrition
Servings 4 Units US
    4 boneless skinless chicken breast halves
    flour, to coat
    salt and pepper
    1 teaspoon oil
    1 cup crushed pineapple, undrained
    1 cup barbecue sauce
    1 tablespoon cornstarch
    1⁄2 teaspoon ginger
Directions
    Coat chicken with mixture of flour, salt and pepper.
    Brown in pan, drain.
    Combine remaining ingredients and pour over chicken in pan.
    Cover,simmer for one hour.
    Serve with rice and steamed vegetables.

I made this one up one night while digging through the refrigerator for dinner. Everyone I've ever made it for just raves about it! One of my all time favorite dishes.

Ingredients
Nutrition
Servings 2-3 Units US
    1 (1 1/4 ounce) package fajita seasoning mix
    2 boneless skinless chicken breasts
    1 red pepper
    1 yellow pepper
    grated cheddar cheese
    2 cups cooked rice
    vegetable oil (for frying)

Directions
    Chop chicken breast into chunks.
    Fry chicken quickly until almost cooked through.
    Remove chicken from pan.
    Cook peppers for 2-3 minutes.
    Put chicken back in pan with peppers.
    Add fajita seasoning and 1/4 cup water.
    Cook until chicken is done.
    Put mixture over rice and top with grated cheese.

This is one that I adapted from Baked Chicken Thighs/Leg Quarters after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy!
Ingredients
Nutrition
Servings 4 Units US
    4 skin-on chicken leg quarters, with bone
    1⁄2 cup soy sauce, divided
    1 teaspoon garlic powder, divided
    1 teaspoon seasoning salt, divided
    1 teaspoon dill weed, divided

Directions
    Preheat oven to 375.
    Line a large glass baking dish with foil.
    Remove excess fat from chicken quarters.
    Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
    Brush the chicken (under the skin) with soy sauce.
    Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
    Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
    Brush both sides of the leg quarters with soy sauce.
    Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
    Place on middle rack in over and bake uncovered for an hour.
    After an hour, increase oven temp to 400 and bake 15 minutes.
    Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of breast, taking care not to touch the bone).
    Let stand for 5 minutes before serving.

Chicken Dishes

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Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Chicken Dishes

Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos