Crispy fried buffalo chicken Strips

These homemade pepperoncini juice marinated crispy fried Buffalo chicken strips are a take on the famous bone in Buffalo chicken wings that originated at the Anchor bar in Buffalo. The anchor bar is also where I met my husband . They are melt in your mouth tender and guaranteed to become a family favorite.

The first place we had was a hole in the wall submarine sandwich and chicken wing  shop, that was literarily held together with duct tape. But the food was good and the lines long. We sold chicken wings by the dozen all the way up to buckets of wings in a spicy, medium or mild buffalo sauce.

What I use to made these crispy fried Buffalo chicken strips

I use skinless boneless chicken breast and slice them into strips when I make these crispy  fried Buffalo chicken strips. You can use chicken tenders. Then I let them marinate in pepperoncini juice. You can use pickle juice if that’s what you have on hand. Then I dip the chicken first in the egg  then in the bread crumb mixture. There is no need to flour the chicken, this is an unnecessary step.

I use canola oil for frying, you can use vegetable or peanut oil or combinations of these oils . Fill your pan with about 2 to 3 inches of oil for deep frying.  For the hot sauce I have always used Frank’s Hot Sauce.

Enjoy your crispy golden fried Buffalo chicken strips!!!

Ingredients

• 2 skinless boneless chicken breast
• 1 cup pepperoncini juice
• 2 eggs
• 2 cups bread crumbs
• 1 cup grated parmesan cheese
• 4 cups canola oil for frying
• 1 stick of butter
• 1 cup franks hot sauce
• 2 tsp. each garlic + onion + and paprika powder
• Chopped Italian parsley
• Ranch dressing for dipping

Instructions

1. Start by cleaning your chicken pat dry. Salt and pepper to taste. Cut into strips of equal size. Then marinate in the pepperoncini juice for at least one hour.
2. Add the bread crumbs, parmesan and Italian parsley to one bowl mix to combine and the eggs to another wisk to blend
3. Remove the chicken from the marinate and pat dry. Dip first in the egg then in the bread crumb mixture. repeat the process with all the chicken pieces.
4. Bring the oil yo medium high heat, Fry the chicken fingers until golden brown. About five minutes. being sure not to over crowd the pan, Repeat the frying for all the chicken. Drain on paper towels.
5. Meanwhile make the hot sauce. In a small saucepan melt the butter. Add the hot sauce, garlic, onion and paprika, simmer on low for 5 minutes
6.  Toss the chicken in the hot sauce top with more hot sauce and Italian parsley. ENJOY!!!

Classic Italian chicken cacciatore

Classic Italian chicken cacciatore is an Italian chicken dish that translates to “hunter style” chicken. It’s make by simmering pieces of bone-in chicken in a rich tomato sauce with a variety of vegetables and Italian seasonings.

This chicken dish is hearty. rustic and full of warm comforting flavors. It can be served with crusty Italian bread or over Pasta, polenta or mashed potatoes. Making this one pan  chicken dinner a perfect comforting family dinner.

Why I love this Classic Italian cacciatore recipe

1. Rich slow cooked flavors. Chicken cacciatore is simmered in a sauce  made with tomato sauce, onions, bell peppers, garlic. herbs and mushrooms.  the slow simmer allows all these flavors to combine deliciously.
2. The chicken becomes tender as it cooks in the sauce, absorbing all the flavors, making each piece juicy and full of flavor.
3. Rustic and comforting taste. It’s a one -pan dutch oven chicken meal  that brings together simple, wholesome ingredients you probably already have on hand.
4. It’s a versatile recipe . Chicken cacciatore can be severed over pasta, polenta, mashed potatoes or on it’s own with crusty Italian bread.
5. And lastly this chicken cacciatore recipe can be made ahead of time and reheated when you are ready to serve. It’s also freezer friendly make extra one for now and one to freeze for a quick family night dinner.
6. If you make this recipe please leave me a comment, on how this chicken recipe works out for you. I love hearing from you it’s my favorite part!!!

Ingredients

• 1 small cut up chicken
• 4 Tbsp. olive oil
• 4 Tbsp. minced garlic
• 1 cup each chopped onion + celery + carrots
• 1 red and 1 green bell pepper diced
• 2 cups sliced mushrooms
• 1 cup red wine
• 2 cups beef or chicken stock
• 2 cups marinara sauce

Instructions

1. Start by cutting your chicken in half then cut into quarters . Wash the chicken and pat dry. Salt and pepper to taste.
2. Then over medium high heat in a dutch oven saute the garlic, onions, celery and carrots until soft and translucent. Then add in the bell peppers and mushrooms and saute until just beginning to brown.
3. Deglaze the pan with the wine waiting until it evaporates before adding the stock and marinara sauce.
4.  Add the bay leaves and bring to a simmer. Return the chicken back to the pan and simmer covered until the chicken is fork tender and falling off the bone. ENJOY!!!!
5. Second
6. And so on

Italian flavored chicken spiedini

Full of Italian flavors, this chicken spiedini recipe is such an easy and delicious chicken dish. Marinated chicken strips are skewered and grilled to a crispy goodness, Severed with a simple yogurt sauce, this tasty dish is a good for you meal your family and friends will love.

It’s such a great chicken dish for weeknight family meals and perfect for weekend BBQs with friends.

What’s so good about this Italian flavored chicken spiedini

The first thing that’s good about this chicken recipe is that it is delicious. It’s a super easy recipe to make.

And this recipe can be made ahead of time and grilled when your ready to serve. I used my cast iron grill pan to grill the chicken spiedini indoors, but the are perfect for your outdoor grill. Also I use metal skewers.  If you are using wood skewers be sure to soak them in water before using.

I made a simple dipping sauce with yogurt, minced garlic, onion and lemon juice. You can use any sauce that fits your taste, or don’t use any. These chicken skewers are delicious on they’re own!!!

One more thing I used chicken tenders. You can use regular boneless chicken breast or chicken thighs.

Ingredients

• 2 lbs. chicken tenders
• 1 cup olive oil
• 1/3 cup red wine vinegar
• 4 Tbls. minced garlic
• 1 Tbsp. each oregano, thyme, paprika and rosemary
• salt and pepper to taste

Instructions

1. Start by cleaning the chicken and removing the tough white membra
2. mix all of the rest of the ingredients in a bowl. Add the chicken tenders to the marinade and let sit in the marinade for at least thirty minutes.
3. Heat the grill to medium high heat. meanwhile tread the marinaded chicken onto metal skewers or prepared wooden skewers.
4. Grill the chicken spiedini until golden brown about 5 minutes pre side.

 Italian  pan chicken dinner

It’s no secret that I’m  a big fan of easy meals, especially the ones that come together in less than 30 minutes.

This  Italian easy pan chicken dinner with zucchini  combines chicken breast, zucchini, and tomatoes with classic Italian flavors.

The tomatoes, zucchini, and herbs combine to create a delicious pan sauce for the chicken breast the whole family will love, and you will feel good serving your family a delicious healthy meal.

Made with just a few simple easy to find ingredients, this recipe works well with chicken thighs too!

Why  You will  love this Italian pan chicken dinner

It’s fast: it takes less about 20 minutes to cook and a few minutes to chop everything up.

It’s healthy and nutrient: packed  with protein and good for you vegetables. Ingredients your whole family will love

Easy to make: Sauté the chicken  saute the vegetables combine everything together and dinner is  ready.

I’m using a 12 inch no-stick saute pan in this recipe.

Ingredients

• 3  skinless boneless chicken breast
•  1 cup flour
• Salt and pepper
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped shallots
• 2 cups cherry tomatoes
• 1 cup white wine or vegetable stock
• Juice  from one lemon
• 2 cups sliced cherry tomatoes
• 2 medium diced zucchini
• 2 cups chopped spinach
• 1/2 cup kalamata olives
• 1 Tbsp. each oregano and Italian parsley
• 1/2 cup feta cheese

Instructions

1. Start by slicing your chicken breast in half and pounding thin. Salt and pepper to taste
2. Add salt and pepper to  the flour dip the chicken breast in the flour mixture shaking off excess.
3. Over medium high heat in the olive oil saute the chicken breast until golden brown on both sides. About 3 minutes per side. remove and set aside
4. In the same pan add the garlic and shallots saute until soft and just beginning to brown. Add the cherry tomatoes and cook until soft. deglaze the pan with either the white wine or chicken stock and lemon juice, then add the zucchini and oregano simmer for 10 minutes or until the zucchini is fork tender.
5. Add the spinach, olives and return the chicken back to the pan and simmer 5 minutes longer.
6. Plate the zucchini sauce top with the chicken breast, sprinkle with the feata cheese and Italian parsley and ENJOY!!!!

Gluten free chicken cutlets

This gluten- free breaded chicken cutlet recipe is pan fried and a staple in my  childhood growing up  and in many Italian kitchens. It’s juicy, crispy and delicious – a family favorite.

Serve the cutlets along side a salad for a light lunch or dinner. Growing up chicken cutlets were a stable on Sundays, along with Sunday sauce (primo) the cutlets were part of the second  course (secondo piatti)

It’s a great chicken recipe that can made ahead of time and fried when your ready to serve, it also freezer friendly.

Tips for better  gluten free chicken cutlets

1. Slice the chicken breast in half and pound thin this allows for quick cooking and tenderizes the chicken.
2.  Season both the chicken and the breadcrumbs

2. Adding water to the egg wash makes it the ideal for breading.

3. Refrigerating the chicken breast for at least 30 minutes after breading it helps the breadcrumbs stay on the chicken.

4. Use the right frying oil. I use a canola olive oil blend. 

Ingredients

• 1 1/2 lb. skinless boneless chicken breast
• 4 cups canola olive oil blend for frying
• 1 lemon
• 2 cups breadcrumbs
• 1 cup grated parmesan cheese
• 2 Tbsp chopped Italian parsley
• 2  eggs slightly beaten
• 2 Tbsp. water
• Salt and pepper to taste
• Lemon slices for serving

Instructions

1. Start my pounding the chicken breast thin in-between two pieces of plastic wrap until thin and the same thickens
2. In a bowl drizzle the chicken with lemon juice  from one lemon salt and pepper to taste.
3. Meanwhile in a bowl add the eggs and water wisk slightly. In another bowl combine the breadcrumbs, parmesan cheese, lemon zest and Italian parsley.
4. Coat the chicken breast first in the eggs then in the breadcrumb mixture well coating on all sides
5. Over medium high heat bring the oil to medium. Begin frying the chicken in batches until golden brown on all sides. About 3 minutes per side.
6. Drain on paper towels, sprinkle with additional Italian parsley serve with lemon slices and Enjoy!!!!

Pesto chicken farfalle pasta

This pesto chicken farfalle pasta recipe is made with  farfalle pasta, basil pesto, chicken and broccoli,  it is  a delicious pasta meal complete with juicy chicken and healthy broccoli. Not only is it healthy it is easy and  delicious. And the best part??? This past dish can be on your table in thirty minutes.

The addition of fresh or store- bought pesto and a good quality parmesan cheese takes this humble dish to a new level. This easy pasta dish comes together in under 30 minutes and makes  a great weeknight family dinner!!!

Variations on pesto chicken farfalle pasta

1. Pesto chicken farfalle pasta with spinach: Stir in 4 cups of chopped baby spinach the last few minutes along  for extra greens .
2. Spicy pesto chicken farfalle pasta : Mix in some red pepper flakes or chopped fresh chilis along with the onion and garlic for a spicy kick.
3. Lemon pesto chicken farfalle pasta: Add a squeeze of fresh lemon and lemon zest from one lemon for a bright citrus flavor.
4.  Shop the picture: stainless Steele oil can

Ingredients

• 1/2 lb. farfalle pasta
• 2 boneless, skinless diced chicken breast
• 1 Tbsp each onion, garlic, onion and paprika powder
• 4 cups cut and washed broccoli florets
• 2 Tbsp. olive oil + 2 Tbsp. butter
• 2 Tbsp. minced garlic + 1 cup chopped onion
• 1 cup white wine
• 1 cup fresh or store bought  basil pesto
• 1 cup pasta water
• Salt and pepper to taste

Instructions

1. Stat by washing the chicken  pat dry
2. cut the chicken into medium size dice add to a bowl season with salt, pepper, onion, garlic and paprika powder. Massage the spice mixture into the chicken . set aside while you make the sauce and the pasta is cooking.
3. Cook your pasta in salted boiling water el dente add the cut broccoli the last 5 minutes.
4. In a saute pan in the oil and butter over medium high heat saute h onion and garlic until soft and translucent. Turn the fire up to medium high add the seasoned chicken and saute until golden brown.
5.  lower the fire back to medium deglaze the pan with the white wine waiting until absorbed before adding the pasta water. Simmer until sauce thickens about 10 minutes.
6. Add the pasta and broccoli to the pan sauce. mix in  the grated parmesan cheese
7. Ladle into pasta bowls top with more cheese and ENJOY!!!

Chicken tenders Tuscan Style

Juicy, golden seared chicken tenders coated in a easy creamy sauce with tomatoes and spinach.  This chicken tenders Tuscan style is a recipe so good you should put a star on it and save it in your treasured recipe box.

Chicken recipes can have the potential of becoming boring and repetitive, but not this Tuscan flavored chicken dish.

Its  sure to impress large crowds of family and friends, with menial time and effort.

Tips for success when making chicken tenders Tuscan style

One: Be sure the chicken is well seasoned. Chicken can be bland. Seasoning it well and let it marinate while making the sauce allows the flavors to penetrate the eat.

Two: Opt for fresh tomatoes, and high quality olive oil to enhance the Tuscan flavors. Fresh tomatoes, garlic and spinach significantly elevate this chicken recipe.

And three: Don’t overcook the chicken tenders. Cook over medium high heat until golden brown but still juicy. When returned to the pan don’t cook longer than 5 to 7 minutes. Overcooking can make the tenders dry and tough,

Ingredients

• 2 lbs. cleaned chicken tenders
• 1 tablespoon each onion, garlic and paprika powder
• 1 Tablespoon oregano
• 2 Tablespoons olive oil
• 3 Tablespoons butter
• 2 Tablespoon minced garlic
• 1 cup white wine
• 2 cups chopped tomatoes
• 1 cup chicken stock
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 4 cups chopped spinach

Instructions

1. Season the cleaned chicken tenders with the onion, garlic. and paprika powder. salt and pepper to taste
2. In a saute pan over medium high heat sear the chicken on all sides. Remove and set aside
3. In the same pan the butter and garlic saute until soft and translucent.
4. Deglaze the pan with the wine waiting until evaporated before adding the chopped tomatoes.
5. Then add the chicken stock and heavy cream simmer until the sauce thickens, about 15 minutes.
6. Add the spinach and return the chicken to the pan and simmer 5 minutes longer.
7. Finish with chopped Italian parsley and ENJOY!!!!

Easy chicken Marsala recipe

Who doesn’t love an easy and delicious chicken recipe?

This easy chicken marsala recipe is not only easy and delicious but this Italian classic can be on your table in less than thirty minutes!!!

Chicken Marsala is an Italian classic with juicy pan seared chicken breast in a savory sweet Marsala wine sauce.

You can make this restaurant quality chicken dinner in your own kitchen in a short amount of time with just a few ingredients.

What’s not too love?

Here are three tips for success when making this easy chicken Marsala recipe

1. Use thinly sliced chicken breast for quick and even cooking. Pound them to an even  thickness to ensure they cook uniformly.
2. Before simmering in the marsala sauce, make sure to brown chicken in a hot pan. this adds flavor and texture to the dish. Pat the chicken dry with paper towels before seasoning and browning to ensure a crispy exterior.
3. Marsala wine is the star in this sauce, so use a good quality one. Balance the sweet richness of the wine with savory ingredients like garlic, shallots and chicken stock.

Ingredients

• 2 lbs. skinless boneless chicken breast
• Salt and pepper to taste
• 1 cup flour
• 2 Tablespoon olive oil
• 4 Tablespoon  butter
• 2 Tablespoon minced garlic
• 2 Tablespoon minced shallots
• 8 oz. cremini mushrooms
• 2 cups marsala wine
• 1 cup chicken stock
• 2 tablespoon chopped Italian parsley

Instructions

1. start by splitting the chicken breast in half. Then in between two sheets of waxed paper pound thin
2. salt and pepper the chicken then coat in the flour shaking off excess.
3. Over medium high heat in the two tablespoons of olive oil saute the chicken until golden brown on both sides. About 5 minutes per side. Remove and set aside.
4. In the same pan two tablespoons of butter. Add the garlic and shallots until soft and fragrant.
5. Add the mushrooms until golden brown.
6. Deglaze the pan with one cup of the marsala wine scrapping up all the bits at the bottom of the pan. Wait until absorbed before adding the remaining marsala wine and chicken stock. Simmer until sauce thickens about 10 minutes.
7. Return the chicken to the pan and simmer jut to heat through.
8. Top with the chopped Italian parsley and enjoy!!!!

Marry me chicken breast

Marry me chicken breast is creamy, juicy and full of Italian flavors. Legend has it that this chicken recipe is so good that if you make it for your partner, a marriage proposal will follow.

The combination of sun dried tomatoes, spinach and juicy chicken in a creamy sauce makes a meal everyone will love.

The best part about this Marry me chicken breast recipe is it uses familiar ingredients and can be on your table in  less than thirty minutes.

Marry me chicken breast a recipe for love

Whether shared on a romantic dinner date or enjoyed with family and friends Marry me chicken breast has a way of leaving a lasting impression. It’s savory aroma and succulent flavor will have family and  friends asking for seconds.

If your looking for a substitute for Marry me chicken breasts you could use boneless skinless chicken thighs. you could also try using different types of poultry such as turkey breast.

If you make this Marry me chicken breast recipe please leave me a comment. I love hearing from you!!!

Ingredients

• 4 boneless skinless chicken breast
• 1 cup of flour
• 1 tablespoon each paprika + garlic + onion powder
• 2 tablespoons olive oil
• 1/2 stick of butter
• 1 Tablespoon minced garlic
• 1/2 cup chopped shallots
• 1 cup chopped sun dried tomatoes
• 1 cup white wine
• 2 cups chicken stock
• 2 cups cream
• 2 cups chopped spinach
• 1/2 cup grated parmesan cheese

Instructions

1. start by pounding the chicken breast thin between two sheets of plastic wrap. salt and pepper the chicken to taste
2. Add the paprika, garlic and onion powder to the one cup of flour mix well
3. Dip the chicken breast in the flour mixture, shaking off excess
4. bring the the oil to medium high heat add the chicken. Sauté the chicken until golden brown on both sides. Remove and set aside
5. In the same pan add the butter, the garlic, shallots and the sun dried tomatoes saute until soft and fragrant
6. Deglaze the pan with the white wine scraping up all the brown bits.
7. Add the chicken stock and the cream and simmer until sauce thickens . add the spinach and parmesan cheese.
8. Return the chicken to the sauce and simmer five minutes longer.
9. Pour the sauce over the chicken. Enjoy!!!

Easy Chicken Piccata

This Easy Chicken Piccata Recipe is so easy and quick, its prefect for family weeknight meals, but fancy enough for weekend dinner with friends.

Melt in your mouth chicken breast in a light creamy, lemony sauce made this recipe a restaurant favorite, I simplified the recipe for the home cook, no worries none of the flavor is lost

What Makes  Easy Chicken Piccata Easy???

This Easy Chicken Piccata recipe is so easy on so many levels. First, you only need a few common ingredients. The only ingredient may be not be so common could be the capers

Second, Chicken Piccata is nothing more than fillet chicken breast dredged in flour and saute to a golden deliciousness.

One important thing to remember when sautéing, the saute pan needs to be big enough to cook the chicken to a golden brown.

If the saute  pan is too small your chicken wouldn’t brown, you’ll end up with chicken that looks like it was boiled instead of sautéed,

we don’t want that boiled chicken look in this recipe. We want beautifully browned chicken, so we can deglaze the pan and scoop up

all those delicious browned bits at the bottom of the pan, where all the flavor is!!!!

Ingredients

• 4 skinless boneless chicken breast
• 1/4 cup  flour
• 1 cup chicken stock or white wine
• 2 Tablespoons chopped garlic
• 1/2 cup chopped onion
• 2 Tablespoons chopped Italian parsley
• 1/4 cup lemon juice  or juice from 2 lemons
• 2 Tablespoons lemon rind
• 1 cup heavy cream
• 1/2 cup capers
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cut the chicken breast into equal  sliced pieces
2. Salt and pepper chicken
3. Dredge chicken in flour shaking off excess
4. Heat butter and oil to medium in a large saute pan
5. Saute chicken until golden brown remove and set aside
6. Saute garlic and onion until tender and just beginning to brown
7. Deglaze the saute pan with the chicken broth or white wine
8. Add the cream and lemon juice  simmer 5 minutes
9. Return chicken to saute pan
10. Add the capers simmer covered 10 minutes
11. Sprinkle with additional chopped Italian parsley