Poultry Dishes
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  • Chicken Hawaiian
  • Chicken Wings #1
  • Chicken Wings #2
  • Oven Fried Chicken
  • Chicken Hawaiian – from recipe chain letter in 1966

    6 chicken breasts
    ½ stick melted butter or margarine
    ½ pound mushrooms, washed and drained
    1 cup water
    3 tablespoons brown sugar
    3 tablespoons vinegar
    4 tablespoons ketchup
    3 tablespoons soy sauce
    1 clove minced garlic
    ½ teaspoon powered ginger
    ½ teaspoon dry mustard
    1 tablespoon cornstarch
    2 onions cut lengthwise into strips
    2 green peppers cut into strips

    Dry chicken breasts with paper towel and season with salt, pepper, paprika; brush with melted butter. Brown well both sides under preheated broiler. Arrange in a baking disk. Be sure to remove any excess fat. Combine water, sugar, vinegar, ketchup, soy sauce, and garlic and heat. Combine ginger and mustard with cornstarch and cold water to make a thick paste. Add some of the hot liquid to the cornstarch mixture before adding to all of the hot liquid – this will prevent lumps. Stir constantly until sauce thickens.

    Correct seasoning. Arrange the mushrooms and half of the onions over the browned chicken; spoon the sauce over the chicken and vegetables and back for 1 ¼ hours at 300 degrees. Add the remaining onions and the peppers for the last 15 minutes. Serve with rice.

    Chicken Wings #1 – Unknown source

    8 chicken wings
    6 thin slices ginger root
    1 large clove garlic
    1/3 cup water
    4 tablespoons oyster sauce
    4 tablespoons soy sauce
    1 teaspoon sugar
    1 tablespoon oil
    ½ teaspoon salt

    Separate wings at each joint. Crush garlic and ginger in oil, add other ingredients. Bring to a boil, cover and simmer for 30 minutes.

    Chicken Wings #2 – Unknown source

    3 pounds chicken wings
    1/3 cup soy sauce
    2 tablespoons oil
    2 tablespoons ketchup
    ¼ cup honey
    1 teaspoon salt
    ½ teaspoon ground ginger
    ¼ teaspoon garlic powder
    ¼ teaspoon cayenne pepper

    Mix all ingredients besides chicken wings together. Pour over chicken and marinate in refrigerator overnight. Heat oven to 375 degrees and cook for 30 minutes. Stir and cook an additional 30 minutes, uncovered if necessary to boil away most of the liquid.

    Oven Fried Chicken – Willis’ version

    3 pounds chicken parts: legs, thighs, breasts (skinned/boneless optional)
    Olive Oil
    ¾ cup Progresso Bread Crumbs
    ¼ cup Matzo Meal
    Garlic Powder
    Onion Flakes
    Italian Seasonings
    Dash Cayenne Pepper
    Salt and Pepper to taste

    Rinse the chicken parts and remove excess fat. Pour enough olive oil to cover the bottom of a baking pan. Mix all of the dry ingredients in proportions that suit your taste preferences. Taste to crumb mixture to test for seasonings levels.

    Dip and roll each chicken piece in the bread crumb mixture, dip the upper surface of the chicken in the pan to coat with oil and re-coat the upper surface of the chicken with additional bread crumbs. Arrange the chicken in the baking pan so the pieces are barely touching.

    Bake in a 350 degree oven for approximately one hour. Drain on paper towels and server hot or cold.