24 chicken wings $12.33
1 cup mayonnaise $0.74
1/2 cup white vinegar $0.27
2 tablespoons sugar $0.02
Juice from one lemon $0.35
1 teaspoon prepared horseradish $0.07
1 1/2 teaspoons cayenne pepper $0.45
2 teaspoons salt $0.02
1 teaspoon black pepper $0.01
2 tablespoons chili powder $1.41
1 tablespoon garlic powder $0.39
1/2 teaspoon ground cumin $0.12
1/4 teaspoon ground cloves $0.07
3 tablespoons extra-virgin olive oil $0.09

Total Cost   $16.34
Cost per Serving $5.45

1.) Make the barbecue sauce. In a medium bowl combine mayonnaise, white vinegar, sugar, juice of lemon, horseradish, cayenne pepper, salt, and black pepper.  Cover until ready to use and place in a refrigerator for up to three days.

2.) In a small bowl, combine the dry ingredients: chili powder, paprika, garlic powder, salt, cayenne pepper, cumin, and cloves.

3.) Rub the chicken wings with the olive oil then liberally with the spice mixture. Transfer to a resealable freezer bag and keep cold in a refrigerator until ready to use for up to four hours.

4.) Heat a grill to medium-high heat and grill wings until no longer pink, about nine minutes per side. Turn regularly during cook time, especially towards the end to keep them from burning.

5.) Plate with a large bowl of Alabama white barbecue sauce.

6.) Serve and enjoy!

Read the review on Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce here

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1. Kate’s Barbecue Sauce
2. Martha’s Barbecue Sauce
3. Spicy Plum Chicken Thighs

The only fried chicken recipe I will ever use from now on. Ever. 

2 1/2 lb. frying chicken, cut into 8 different pieces $12.95
1 teaspoon salt $0.01
1 cup all-purpose flour $0.14
1 cup lard $0.44

For the Gravy:
2 tablespoons flour $0.02
3/4 cup chicken stock $0.35
3/4 cup light cream $0.66
1 teaspoon salt $0.01
1 teaspoon white pepper $0.01

Total Cost                    $14.59
Cost per Serving      $3.65

1.) Preheat the chicken to 200 degrees Fahrenheit. Rinse the chicken and pat them entirely dry with paper towels. Sprinkle pieces with salt on all sides.

2.) Put the cup of flour in a sturdy, brown paper bag. Drop the pieces of chicken into the bag, a few at a time, and shake until chicken is entirely coated with flour. As you’re finished coating the chicken, remove them from the bag, shake off excess flour, and lay on a rack over top of a baking sheet. When finished all pieces of chicken, leave them – untouched – for at least 15 minutes.

3.) When ready to start frying, melt lard over high heat in a 10″ – 12″ heavy-bottomed skillet. The fat should be at least 1/4″ deep; if it’s not, add more lard until it is. When a light haze has formed around the lard, gently drop the chicken pieces in, skin side down. Begin with the legs and thighs, as they will take longer to cook, before adding the breasts and then the wings. Lower the heat to about medium, cover, and cook chicken for about 6 – 8 minutes. Check the chicken periodically as it cooks to ensure that it does not burn.

4.) Once the chicken has finished browning on one side, turn over, cover the pan again and cook for another 3 – 4 minutes. When the chicken has finished cooking, place in a casserole dish and transfer to the oven to keep warm.

5.) Pour off all but two tablespoons of fat from the skillet. Add two tablespoons of flour and stir until the flour and fat are thoroughly combined. Cook for about 2 minutes to cook out the flavour of the flour. Slowly whisk in the chicken stock, and whisk until thoroughly combined and there are no lumps in the mixture. Then slowly add in the cream and whisk over moderate heat until gravy is smooth and entirely combined. If gravy is too thick, whisk is more chicken stock. If gravy is too thick or lumps remain in it, strain it through a fine sieve. Stir in salt and white pepper to taste, and then pour into a gravy boat.

6.) Remove chicken from oven and place on a platter centered around, or alongside, gravy boat.

7.) Serve and enjoy!

Read the Southern Fried Chicken with Cream Gravy Review

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1. Southern Fried Chicken with Cream Gravy: Review
2. Chicken with Wild Mushroom and Balsamic Cream Sauce
3. Emeril’s Fried Chicken

4 bone-in, skin-on chicken breasts $7.60
1 1/2 cups all-purpose flour $0.21
Zest of 2 lemons, divided $0.47
Juice of 2 lemons, divided $0.47
3 tablespoons olive oil $0.18
2 tablespoons butter $0.12
1/2 cup white wine $2.29
1 cup chicken stock $0.50
3 cloves garlic, sliced $0.03
2 tablespoons dried dill $1.57
Salt $0.01
Pepper $0.01

Total Cost    $13.46
Cost per serving $3.37

1.) Preheat oven to 400 degrees Fahrenheit. Rinse chicken and pat dry.

2.) In a medium-sized bowl place flour, zest of one lemon, salt and pepper. Mix lightly to combine. One by one, dredge chicken pieces through flour mixture so that all pieces are entirely coated.

3.) In a large skillet heat olive oil and butter over medium-high heat. When hot, shake off excess flour and add chicken, skin-side down, to the pan, making sure not to overcrowd them, cooking in batches if necessary. Cook chicken for 4-5 minutes until nicely browned. Turn chicken over, and cook on other side for another 4-5 minutes until that side is also nicely browned.

4.) When all pieces of chicken have been browned, remove from pan and transfer to a 9″ x 13″ casserole dish.

5.) Add the garlic to the skillet and stir to coat in the oil. Cook for about 30 seconds.

6.) To the pan add white wine and scrape browned bits from bottom of the pan.

7.) Turn heat down to medium and add lemon juice, chicken stock, zest of other lemon, salt, pepper, and dill. Stir and bring to a light simmer. Simmer gently for 3 – 4 minutes.

8.) Pour sauce in the skillet over chicken in the casserole dish and place in the preheated oven.

9.) Bake for 30-40 minutes until chicken is completely cooked through and skin of chicken is nicely browned.

10.) Remove chicken from oven and allow to rest for 5 minutes.

11.) Serve and enjoy

Read the Lemon Chicken review here

Related posts:

1. Balsamic Chicken
2. Emeril’s Roasted Garlic-Glazed Chicken with Lemon Herb Sauce
3. Chicken with Wild Mushroom and Balsamic Cream Sauce

8 skin-on, bone-in chicken thighs $6.64
1 cup flour, plus 3 tablespoons $0.17
3 tablespoons olive oil $0.18
Salt and pepper $0.01
1 cup white wine $3.57
3 stalks celery, diced $0.39
3 large carrots, diced $0.51
1 onion, diced $0.47
4 tablespoons fresh thyme $1.07
4 tablespoons fresh rosemary $1.28
1 bay leaf $0.16
4 cloves garlic, minced $0.04
4 cups chicken stock $2.00

Total Cost    $16.49
Cost per serving 4.12

1.) Rinse chicken and pat dry. Heat olive oil in a large skillet over medium-high heat.

2.) Combine 1 cup of flour with salt and pepper. Toss chicken in flour to coat and add to pan.

3.) Place chicken in pan and brown on one side for about 4 minutes until skin is crisp and golden. Flip chicken and cook for another 4 minutes, until both sides are golden brown. Remove chicken from skillet and put aside on plate for later use.

4.) Deglaze the pan by adding 1 cup of white wine and scraping brown bits off the bottom of the pan with a wooden spoon. Cook, until most of the wine has boiled off.

5.) Adding more olive oil if necessary, add carrots, celery, and onion, turning to entirely coat in the fat. Cook for about 2 minutes before adding thyme, rosemary, and bay leaf. Stir and cook for another 3 minutes.

6.) Mix together 3 tablespoons of flour with 1/2 of the chicken stock and thoroughly stir to incorporate. Add to pan and stir to mix. Turn heat to high until thickened, then add remaining chicken stock; stir to mix. Lower heat to low and season with salt and pepper.

7.) Return chicken to pan and spoon sauce over top. Cover and simmer 40 – 45 minutes until chicken is cooked through and juices run clear.

8.) Serve and enjoy!

Read the Smothered Chicken Review here

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1. Chicken with Wild Mushroom and Balsamic Cream Sauce
2. Tomato Chicken
3. Horseradish Chops on Sauteed Spinach

1/2 cup chicken broth $0.50
1/2 cup Sultana raisins $0.50
1 tablespoon curry powder $2.88
1 1/2 teaspoons Kosher salt $0.02
1/2 teaspoon freshly ground black pepper $0.01
1/2 pound slab bacon, diced $3.99
12 chicken thighs, skin-on, bone-in $9.84
1 large jalapeno pepper, seeds and ribs removed, sliced    $0.30
2 cups green bell peppers $0.90
2 medium yellow onions, diced $0.94
3 cloves garlic, peeled and sliced $0.03
1 can diced tomatoes, with juice $0.99
2 tablespoons grated fresh ginger $0.90

Total Cost    $21.80
Cost per serving $3.63

1.) Preheat oven to 350 degrees Fahrenheit.

2.) Heat the broth in a small pot over high heat and bring to a boil. Put the Sultana raisins in a small bowl and pour enough broth over them to cover; set aside. In another small bowl, combine the curry powder, salt, black pepper, and set aside.

3.) Place slab bacon pieces in a large saucepan or Dutch oven over medium-high heat. Stir the pieces occasionally until the bacon is firm and golden brown, about 5 minutes. Transfer the bacon to a small bowl with a slotted spoon and reserve.

4.) Pour out half of the fat that remains in the pan and reserve the rest in a small bowl. In batches if necessary, brown the chicken thighs over medium-high heat, making sure that you don’t overcrowd them in the pot. Brown on each side about 5 minutes, until they are golden brown. If the pan becomes too dry, add a bit of reserved bacon fat a little at a time to keep liquid in the pan. When all of the chicken has browned, remove from the pan and set aside.

5.) Making sure that there is still two teaspoons of reserved bacon fat (or olive oil if there is no bacon fat left in the pan,) add the jalapeno pepper slices and toast for about 30 seconds.

6.) Add the bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and the raisins in their broth. Reduce the heat to medium-low and simmer until the tomatoes have cooked down and the sauce has thickened around the vegetables, about 8 minutes.

7.) Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and rests above the surface of the sauce. Tent the pot loosely with foil and transfer to the middle rack of the oven. Bake until the sauce resembles a rolling stew around the chicken thighs, about 20 minutes. Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 more minutes.

8.) Remove from the oven and transfer chicken thighs to a large serving plate; spoon sauce generously over top and garnish with reserved bacon.

9.) Serve and enjoy!

Read the Country Captain Chicken Review here

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1. Captain Country Chicken
2. Country Captain Chicken: Review
3. Peach Pistachio Chicken

4 boneless, skinless chicken breasts $7.72
2 eggs $0.34
2 tablespoons heavy cream $0.50
1 cup bread crumbs $0.42
2 cups peanuts, chopped $2.00
4 tablespoons honey $0.40
1/2 teaspoon salt $0.01

Total Cost    $11.39

1.) Preheat oven to 400 degrees Fahrenheit and lightly grease a baking sheet.

2.) Rinse chicken and pat dry. Place each chicken breast individually into a resealable bag and lightly pound to flatten breasts so that they have an even surface.

3.) Break eggs into a medium-sized bowl and beat with 2 tablespoons of heavy cream. In another medium-sized bowl, mix together bread crumbs, peanuts, and 1/2 teaspoon salt thoroughly to combine.

4.) One by one, dip chicken breasts into egg mixture. Allow mixture to thoroughly drain from chicken and then place in peanut and bread crumb mixture, lightly pressing to make sure that entire breast is thoroughly covered. Place on prepared baking sheet. Continue until all chicken breasts are crusted.

5.) Drizzle about one tablespoon of honey over each chicken breast and place in preheated oven. Bake for 25 – 30 minutes until chicken is entirely cooked through.

6.) Remove chicken from oven and allow to rest for 2 – 3 minutes.

7.) Serve and enjoy!

Read the Honey Nut Cheerio Chicken review

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1. Honey Nut Cheerio Chicken: Review
2. Honey Mustard Chicken
3. Chicken Parmigiana

4 boneless, skinless chicken breasts $7.72
3 tablespoons olive oil $0.54
1/2 small onion, diced $0.24
1 heaping tablespoon honey $0.10
Pinch of ground allspice $0.01
1 cup chicken stock $0.50
1 tablespoon fresh lemon juice $0.04
1/4 cup heavy cream $0.38
1 tablespoon balsamic vinegar $0.14
1 teaspoon salt $0.01
1 teaspoon freshly ground black pepper $0.01

Total Cost    $9.69
Cost per Serving $2.42

1.) Preheat oven to 250 degrees Fahrenheit.

2.) Heat olive oil in large skillet over medium heat. Rinse and pat dry chicken breasts; sprinkle generously with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Add to skillet and saute until chicken is almost cooked entirely through, about 7 minutes on each side. Transfer to a large casserole dish, cover loosely with aluminum foil and place in oven to keep warm and to finish cooking through.

3.) Remove all but one tablespoon of fat from the skillet and return to medium heat. Add the minced onion, honey, and allspice and cook, stirring until the onions are just wilted, 3 – 4 minutes.

4.) Increase heat to high and add chicken stock and lemon juice to the pan. Bring to a boil, scraping up bits on the bottom of the pan with the back of a wooden spoon. Cook until the mixture is reduced to about 1/2 cup.

5.) Add cream to the skillet and bring to a boil again; boil until the sauce is slightly thickened, about 1 minute.

6.) Add balsamic vinegar, a pinch of salt and a pinch of freshly ground black pepper to the skillet. Return to a boil.

7.) Remove chicken from the oven and place on serving platter. After sauce has boiled for one minute, generously spoon sauce over chicken.

8.) Serve and enjoy!

Read the review here

Related posts:

1. Balsamic Chicken
2. Chicken with Wild Mushroom and Balsamic Cream Sauce
3. Chicken Breasts with Balsamic Citrus Sauce: Review

6 chicken legs $4.92
1 1/2 cups all-purpose flour $0.33
Pinch of salt $0.01
1/2 teaspoon black pepper $0.01
2 eggs $0.34
1 1/2 cups bread crumbs $0.63
1 tablespoon paprika $0.48
1 tablespoon dried oregano $0.60
1 tablespoon parsley flakes $0.67
1 teaspoon onion salt $0.27
1 teaspoon garlic powder $0.13
1/2 teaspoon black pepper $0.01
Pinch of cayenne pepper $0.01
2 tablespoons vegetable oil $0.14

Total Cost    $8.55

1.) Rinse chicken legs and pat dry. Preheat oven to 400 degrees Fahrenheit and lightly oil a cookie sheet.

2.) Line 3 shallow bowls on the counter. To the first add all-purpose flour, a pinch of salt, and a pinch of black pepper; stir to combine. Crack the eggs into the second bowl and lightly beat with a fork. To the third bowl add: bread crumbs, paprika, oregano, parsley flakes, onion salt, garlic powder, black pepper and cayenne pepper. Stir to combine.

3.) One at a time, coat the chicken legs entirely with flour, then dip and turn to entirely coat in eggs. Then place in bread crumb mixture and toss and turn to entirely coat in bread crumbs. Place on oiled cookie sheet. When all chicken legs are breaded, drizzle with 2 tablespoons of vegetable oil.

4.) Place into preheated oven and bake for 45 – 60 minutes, until chicken is cooked through.

5.) Remove from oven and let chicken rest for 5 minutes.

6.) Serve and enjoy!

Read the review here

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1. Kate’s Chicken Fingers
2. Meat Loaves with Tomato Sauce
3. Tomato Chicken

4 boneless, skinless chicken breasts $9.96
4 tablespoons olive oil $0.72
Salt and pepper $0.01
2 cups fresh spinach, chopped $2.22
1 cup cremini mushrooms, sliced $1.70
1 red onion, finely diced $0.65
2 stalks celery, finely diced $0.22
3 cloves garlic, minced $0.03
1/2 cup Parmesan cheese $1.50
1/2 cup sour cream $0.30
Salt and pepper $0.01

Total Cost    $17.32

1.) Preheat oven to 350 degrees Fahrenheit and grease a casserole dish.

2.) Rinse chicken and pat dry. One by one, place chicken breasts in a resealable bag and using a rolling pin or meat mallet, gently pound the breasts until they are of even thickness throughout. Cut a small slit in the side of each breast and set aside.

3.) In a medium bowl mix together: spinach, mushrooms, red onion, celery, garlic, Parmesan cheese, sour cream, salt and pepper. Mix until thoroughly combined.

4.) Gently place a small amount of the spinach mixture into each chicken breast and place into the casserole dish. When all breasts have been stuffed, brush the top of each with olive oil and sprinkle with salt and pepper.

5.) Place in the oven and cook for 60 – 75 minutes, until tops are brown and juices run clear.

6.) Serve and enjoy!

Read the review here

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2. Avocado & Feta Stuffed Chicken Breast
3. Spinach & Sausage Stuffed Pork Tenderloin

2 boneless, skinless chicken breasts, sliced $4.98
1 tablespoon butter $0.06
1 tablespoon vegetable oil $0.07
3 tablespoons balsamic vinegar $0.42
1 tablespoon Dijon mustard $0.12
1 tablespoon honey $0.11
Salt and pepper $0.01

Total Cost   $5.77

1.) In a skillet, heat butter and vegetable oil over medium-high heat. When hot, add chicken and season with salt and pepper. Saute for about 15 minutes, until chicken is nicely browned, stirring regularly.

2.) Meanwhile in a small bowl, whisk together: balsamic vinegar, Dijon mustard, honey, and just a pinch of salt and pepper. After chicken has cooked in skillet for 15 minutes, pour contents of bowl over chicken in skillet. Cook for another 5 minutes, stirring to make sure that chicken is thoroughly coated in vinegar sauce.

3.) Serve and enjoy!

Read the review here

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