Best 10 Grandpas Chicken Recipes

GRANDPA'S GARDEN CHICKEN SOUP

Steps:

• Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
• Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
• Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

GRANDMA ANNIE'S CHICKEN

Steps:

• In a shallow dish, combine butter and garlic. In another a shallow dish, combine bread crumbs, cheese and parsley. Dip chicken in butter, then coat evenly with crumb mixture., Roll up chicken and place seam side down in a 13-in. x 9-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear., Meanwhile, combine sauce ingredients. Cover and refrigerate until serving. Serve chicken with a dollop of sauce.

GRANDMA'S SOUTHERN FRIED CHICKEN

Steps:

• Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
• Melt shortening in a cast iron skillet to a depth of about 1 inch.
• Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
• In a doubled brown paper lunch sack, mix together all of the dry ingredients.
• Remove chicken from bowl.
• Using additional seasoned salt and pepper, lightly coat to season chicken.
• Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
• Dip each piece in the buttermilk and coat with flour once again.
• Shake off excess; place on waxed paper for 15 minutes or until dry.
• Place chicken, skin side down, in hot shortening.
• Do not crowd skillet.
• Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
• Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
• 4-6 servings.
• To make chicken fingers:.
• Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
• *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
• Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
• Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

GRANDMA'S CHICKEN CHARDON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
• Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
• Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

GRANDMA'S FAVORITE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
• Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

GRANDMA'S CHICKEN AND DRESSING

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

GRANDPA'S CHICKEN AND EGG NOODLES

Steps:

• 1. Put whole chicken into a large pot with water so 1/2 chicken is
• submerged and bring to a boil.
• 2. Make noodles while chicken is cooking. (Directions below).
• 3. When chicken is completly cooked (no pink), take it out of the pan and rip all the white meat off the chicken and put it back in the broth.
• 4. Put the broth back on the burner add in about 1 or 2 shakes of the Ground Marjoram, Ground Sage, Tyme Leaves poultry Seasoning, and a little bit of Sweet Basil.
• 5. Add the 2 Chicken Bouillion Cubes and 3 teaspoons of salt to the broth, mix periodically.
• 6. Finish noodles below -- and add to the broth, unrolling each one first.
• 7. When all noodle are in the pot, simmer for 10 minutes, serve and enjoy!
• Noodles:.
• 1. While chicken is cooking, make the Noodles.
• 2. Put 3 cups of flour into a large bowl.
• 3. Make a well in the flour and add 6 eggs, a 'shake' of marjoram, sage, thyme, poultry seasoning, and 2 t of salt to the flour and stir.
• 4. Pour and spread 1 1/2 cups of flour onto the counter.
• 5. Put 1/ 2 of noodle batter onto the flour (will be very runny -- put some flour on top before attempting to roll) and roll with a rolling pin until desired noodle thickness.
• 6. Roll up batter into a long roll, slicing the roll into 1 1/2 swirls.
• 7. When broth is done, add noodles by unrolling each one into the chicken and broth pot.
• 8. Repeat steps 4-7 with other 1/2 of batter.
• 9. Let pot simmer for 10 minutes -- serve and enjoy!

GRANDPA'S OVERNIGHT CHICKEN CASSEROLE

Steps:

• Mix all the casserole ingredients together.
• Pour into buttered casserole.
• Refrigerate overnight.
• Remove one hour before baking.
• Top with crushed potato chips and bake at 350 degrees for 1 hour.