Buffalo Chicken Livers with a Blue Cheese Dipping Sauce Recipe

Photo: Buffalo Chicken Livers with
a Blue Cheese Dipping Sauce Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Buffalo Chicken Livers with a Blue Cheese Dipping Sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Buffalo Chicken Livers with a Blue Cheese Dipping Sauce.

A fun new take on a fried chicken liver!  Spicy and delicious with a simple blue cheese sauce to cool it off.

Servings: 4
Prep Time: 10 min
Cook Time: 12 min
Difficulty: Moderate

Ingredients

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 cup butter
1/2 cup Paula Deen Hot Sauce
1 lb chicken livers, soaking in milk
oil for deep frying, we used peanut, you can substitute canola or vegetable oil
1 cup Prepared blue cheese dressing
4 oz blue cheese, crumbled

Directions

PreHeat - 375° dutch oven

In a zip lock bag, combine flour, salt, paprika, garlic powder, and peppers. Place the chicken livers in the bag and shake gently until coated.

In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.

Heat oil in a deep fryer or dutch oven to a temperature of 375º F. Deep-fry livers, 8 - 10 pieces at a time for 10-12 minutes, turning once or twice.

Drain livers on a paper towel lined baking sheet for 30 seconds.  Transfer buffalo sauce to a large mixing bowl, then immediately toss fried livers in the buffalo sauce and remove with a slotted spoon.

Repeat with remaining livers.

For the Dipping sauce:
In a small bowl, stir together the prepared blue cheese dressing and the crumbled blue cheese. 

Recipe Courtesy of Paula Deen

More Chicken Recipes:  

Mexican Chicken
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
Chicken Marsala

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Mexican Chicken Recipe - How to Make Mexican Chicken

Photo: Mexican Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mexican Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mexican Chicken.

Recipe Courtesy of Paula Deen

Servings: 8 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
 
Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Show: Paula's Home Cooking/Lady and Sons Too! 

More Chicken Recipes:  

Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
Chicken Marsala
Chicken Piccata

Save and Share Mexican Chicken recipe

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Mexican Chicken Stew Recipe - How to Make Mexican Chicken Stew

Photo: Mexican Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mexican Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mexican Chicken Stew.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: about 6 servings

Level: Easy 

Ingredients

4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Directions

Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.

Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman Episode: Waste Not, Want Not

More Chicken Recipes:  

Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
Chicken Marsala
Chicken Piccata
Chicken tacos

Save and Share Mexican Chicken Stew recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Tangerine-Maple Glazed Chicken Thighs and Drumsticks Recipe

Photo: Tangerine-Maple Glazed Chicken Thighs and Drumsticks Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Tangerine-Maple Glazed Chicken Thighs and Drumsticks Recipe. Enjoy our collection of quick & easy recipes and learn how to make Tangerine-Maple Glazed Chicken Thighs and Drumsticks.

Total Time: 40 min
Prep 15 min
Cook 25 min

Yield: 4 servings

Level: Easy

Ingredients

5 tablespoons canola oil
1 small red onion, coarsely chopped
1 quart tangerine juice or tangerine-orange juice, not from concentrate
4 sprigs fresh thyme
1 tangerine or orange, zested
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper, plus more for seasoning
8 chicken drumsticks
8 bone-in chicken thighs
Salt
2 green onions, thinly sliced, for garnish
Grilled oranges and tangerines, for garnish

Directions

Heat the grill to medium-high.

Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.

Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.

Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

Recipe courtesy Bobby Flay, 2007
Show: Boy Meets Grill Episode: Updated Backyard Picnic

More Chicken Recipes:  

Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
Chicken Marsala
Chicken Piccata
Chicken tacos 
Chicken Parmigiana 

Save and Share Tangerine-Maple Glazed Chicken Thighs and Drumsticks recipe

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Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce Recipe

Photo: Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 servings

Level: Easy

Ingredients
1 1/2 pounds boneless, skinless chicken thighs
Extra-virgin olive oil, for drizzling
Coarse salt and black pepper
3 stems fresh rosemary, leaves stripped and chopped
1 cup chicken or vegetable stock
1-ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped
2 cloves garlic, crushed
1 large shallot, chopped
2 portobello mushroom caps, halved and thinly sliced
Coarse salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup dry red wine

Directions

Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.

Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.

In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.

Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: 30-Minute Passport to Florence

More Chicken Recipes:  

Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
Chicken Marsala
Chicken Piccata
Chicken tacos 
Chicken Parmigiana
 
Save and Share Lemon, Rosemary and Balsamic Grilled Chicken Thighs recipe

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Lemon, Rosemary and Balsamic Grilled Chicken Thighs Recipe

Photo: Lemon, Rosemary and Balsamic Grilled Chicken Thighs Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon, Rosemary and Balsamic Grilled Chicken Thighs Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon, Rosemary and Balsamic Grilled Chicken Thighs.

Total Time: 2 hr 40 min
Prep 20 min
Inactive 2 hr 0 min
Cook 20 min

Yield: 4 to 6 servings

Level: Easy

Ingredients
3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic
2 tablespoons lemon zest
1 tablespoon crushed red pepper flakes
8 chicken thighs
Salt and freshly ground black pepper

Directions

In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.

Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live Episode: Emeril's Summer Splash

More Chicken Recipes:  

Hurry Up Chicken Pot Pie
Chicken Marsala
Chicken Piccata
Chicken tacos 
Chicken Parmigiana 
Chicken cacciatore 
 
Save and Share Lemon, Rosemary and Balsamic Grilled Chicken Thighs recipe

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Hurry Up Chicken Pot Pie Recipe

Photo: Hurry Up Chicken Pot Pie Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Hurry Up Chicken Pot Pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Hurry Up Chicken Pot Pie.

Total Time: 40 min
Prep 5 min
Cook 35 min

Yield: 4 to 6 servings

Level: Easy

Ingredients
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Quick Fix

More Chicken Recipes:  

Chicken Marsala
Chicken Piccata
Chicken tacos 
Chicken Parmigiana 
Chicken cacciatore  
Chicken pasties
 
Save and Share Hurry Up Chicken Pot Pie recipe

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