Van's Famous Louisiana Fried Chicken
About 3 lbs of chicken (breasts, legs, wings and thighs, whatever you'd like)
2 ½ cups flour
¼ cup Van Roehling Like It Hot Seasoning* (adjust to your liking)
3 eggs, beaten
Frying oil - I use canola, your choice
*If LIKE IT HOT is too much heat for you, try our Louisiana Critter Seasoning instead.
You want to have everything set up before you begin frying your chicken, it will make everything go smoothly! Set a colander in a pie dish. Place a few paper towels in the bottom of a 9x13 baking pan. Preheat the oven to 200F. Mix the flour and seasoning in a bowl and have beaten eggs ready in a separate bowl. In a stove top skillet (at least 3 ½ inch sides and will hold at least 4-5 pieces of chicken at a time) heat oil to about 375 - medium high. If you have an electric deep fryer, such as a FryDaddy, that's also a great option. You want about ¾ inch oil in the bottom of your skillet, more if needed. You don't want your oil too hot to where it will burn the chicken on the outside without being cooked through so monitor closely.
Take each piece of chicken (completely thawed) and place first in the egg, then in the flour mix, then place into the ready oil. I cook about 4-5 pieces of chicken at a time depending on the size of the pieces. When the chicken is golden brown on the face down side, then flip them and continue cooking until the 2nd side is golden brown. Use tongs to remove the chicken once it's done. Place the cooked pieces in the colander that's set in a pie dish so the excess oil can drip off. Allow it to drip for about a minute to a minute in a half. While this is dripping you can start your second batch of chicken. While the 2ndbatch is cooking, move the first batch from the colander to the ready baking dish and place in the preheated oven. This is just to keep them warm while you continue cooking the rest of the chicken. Repeat this process until you have cooked all of your chicken.
When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks.
This recipe is so versatile you can use it on any part of the chicken - thigh, leg, breast...
Van Roehling Yard Bird Seasoning™
Daddy's Mopping Sauce (you can find recipe on our 'Appetizer' page
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pat chicken dry, then coat all over with the seasoning. Grill over medium high heat. Once the seasonings are browned on I begin mopping ever 15 minutes with the mopping sauce. You'll know when your chicken is done when no longer pink at the bone and the juices run clear. An instant-read thermometer should read 165 degrees F.
Daddy's Moppin' Sauce
1 Bottle Van Roehling Daddy's German BBQ Sauce
5 c white vinegar
1/2 c lemon juice
1/2 c worcestershire sauce
2 jalapenos, chopped (optional)
4Tbsp Van Roehling Campfire Dust Rub
2 sticks butter or margarine
1 large onion, diced
Combine all ingredients, except butter in a large pan.
Heat over medium heat until onion and jalapeno
are soft. Add butter, allow to melt, stir and remove
from heat. Brush on meat with pastry brush.
This recipe is enough for 2 briskets.
Perfect for pork ribs and chicken, also.
Grilled Sweet Chipotle Chicken legs
Cindy says this is like having buffalo wings but with more meat and more flavor!
Van Roehling Yard Bird Seasoning™
Van Roehling Sweet Chipotle Sauce™
celery & ranch
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pat chicken legs dry, then coat all over with the seasoning. Grill over medium high heat until done. Just before done, glaze with the sauce and leave it on until caramelized. You'll know when your chicken is done when no longer pink at the bone and the juices run clear. An instant-read thermometer should read 165 degrees F. Serve with the celery sticks and ranch dressing for both the chicken and celery.
shared by Julie Roehling
Van Roehling OMGarlic Seasoning™
Place chicken breasts in a plastic bag and cover with olive oil and seasoning (about 1/4 cup olive oil and 2 teaspoons seasoning per pound of chicken). Marinade at least an hour and then you are ready to cook. You can bake, grill or cook your chicken in a skillet on stove top. Whichever you choose, the flavor can't be beat!
Creamy Chicken Casserole
1 1/2 c cubed cooked chicken
1 1/2 c water
3/4 c long grain rice, uncooked
1 can cream of broccoli soup
2-3 tsp Van Roehling Yard Bird Chicken seasoning
In 2 qt. saucepan, combine soup, water, and seasoning. Stir in rice and chicken, reduce heat to low. Cover; cook 25 min until rice is tender, stirring often. Remove from heat and serve. (May also use leftover Turkey)
Stuffed Cheese Burgers
1/2 c Monterey Jack cheese, shredded
1/8 tsp Hot Pepper Sauce(optional)
1 can(2 1/4 oz) black olives, drained & chopped
3/4 lb. ground chicken or turkey
1/4 c onion, finely chopped
1 1/2 tsp Van Roehling Yard Bird Chicken seasoning
6 Hamburger Buns
Combine cheese, olives, and hot sauce. Mix well. Divide into 6 balls. Mix chicken, onion, and Yard Bird seasoning. Shape into 12 patties. Place cheese ball in middle of 6 patties; top with remaining patties and pinch edges closed. Grill over med-hot coals 5-6 min on each side. Split buns, brush with butter and grill to heat. Serve burgers on buns
Chicken Broccoli Potato
1 lb Cooked Chicken Tenders
1 c. Broccoli Florets
3/4 c Velvetta Cheese
2 Tbsp Van Roehling Yard Bird Chicken seasoning
4 Baking Potatoes
Prick potatoes with fork, wrap individually in foil, place in slow cooker, cover and cook on low for 6-8 hours (or 1 hr in oven on 400; or 5-6 min in microwave without foil)
When potatoes are done, sprinkle tenders with Yard Bird seasoning and heat in microwave. Meanwhile, steam broccoli to crisp tender. Remove foil from potatoes, slit each lengthwise. Spoon 1/4th chicken and 1/4th broccoli into each slit, top with melted cheese.
Honey Orange BBQ Chicken
3-3 1/2 lb. chicken, cut in half
1/4 c frozen (thawed) orange juice
2 Tbsp Van Roehling Yard Bird Chicken seasoning
1 1/2 c Van Roehling Honey Jalapeno Glaze sauce
Mix orange juice with Honey Jalapeno sauce. Set aside. Sprinkle chicken all over with Yard Bird seasoning. Arrange chicken, thickest parts to the outside edges in rectangular, microwavable dish. Cover with vented plastic wrap. Microwave on high 10-12 min, rotating dish 1/2 turn after 5 min, until edges of chicken begin to cook. Immediately grill chicken, covered, bone sides down over medium coals 15-20 min, brushing frequently with sauce mixture. Turn occasionally. (Chicken may be cooked entire time -approx. 45 min- on grill. Brush with sauce frequently, but toward end of cooking time to prevent burning.
2 lb Chicken Pieces
3 c Crisp Rice Cereal
1 Tbsp Van Roehling Yard Bird Chicken Seasoning
2 Tbsp Milk
Preheat oven to 375. Put cereal in a plastic bag. Seal shut. Use a rolling pin, crush cereal in bag. Pour the cereal crumbs onto a plate. Add the seasoning and mix well. Crack egg into a mixing bowl and beat thoroughly. Stir in milk. Dip each piece of chicken in the egg mixture, then roll in the crumb mixture. Press crumbs against the chicken so they will stick well. Place in baking dish. Sprinkle with remaining crumbs and bake for 45-55 min
3 cans(3oz ea) Chunk Chicken Breast
1 c Miracle Whip
1 small apple, finely chopped
1 med. onion, finely chopped
1 c pecans, chopped
1 Tbsp Van Roehling Yard Bird Chicken seasoning
Combine all ingredients. Chill slightly to allow flavors to blend. Serve on croissants or wraps. Serves 4
8 chicken breasts
4 Tbsp Van Roehling Yard Bird Chicken seasoning
1 c Van Roehling Whiskey Peach Glaze sauce
Preheat oven to 350. Sprinkle chicken with Yard Bird Chicken seasoning on all sides. Spray baking pan with non-stick cooking spray. Place chicken in plan, cook for 25 min. brush with Whiskey Peach Glaze sauce. Allow to caramelize for 3-4 min. Turn and repeat on other side.
Italian Chicken Strips
3/4 c cornflake crumbs
2 tsp Van Roehling Cheezy Italian Seasoning
1/3 c ranch dressing
1 tsp water
1/2 lb. boneless, skinless chicken breasts, cut into strips
In shallow bowl, combine the cornflake crumbs, and Van Roehling Cheezy Italian. In another shallow bowl, combine ranch dressing and water. Dip chicken strips into dressing mixture, the coat with the crumb mixture. Coat a baking sheet with nonstick cooking spray. Arrange chicken on the baking sheet. Bake, uncovered 12-15 min at 400.
1 pizza dough
1 c chicken, cooked and chopped
1 c fresh spinach
1 c canned artichoke hearts
2-3 Tbsp Van Roehling Cheezy Italian Seasoning
1 c Mozzarella Cheese, shredded
1 c Monterey Jack cheese, shredded
1 c Provolone cheese, shredded
Cook pizza dough slightly, as directed. Remove from oven. Cover with cheeses. Sprinkle with Van Roehling Cheezy Italian seasoning. Spread spinach over cheese. Add artichoke hearts and chicken. Return to oven and cook thoroughly until crust is browned and cheeses are melted.
2 lbs Chicken thighs, butterflied
1 (8oz) pkg Monterey Jack cheese, sliced into strips
3 fresh jalapeno peppers, seeded and julienned
1 lb bacon, cut into thirds
1 t. Van Roehling Yard Bird Chicken seasoning
Preheat a grill to high heat. Place a strip each of jalapeno and cheese into the opening of butterflied thighs. Wrap with a piece of bacon, secure with toothpicks. Season both sides of thigh with Yard Bird seasoning. Place on the grill, and cook until chicken is no longer pink. Submitted by Steven T. Columbus, Tx
Whiskey Chicken Sandwich
1 c Van Roehling Whiskey Peach Glaze sauce
2 (6oz) pkgs grilled chicken strips
4 buns, split in half
1 tomato, sliced
4 onion slices
In medium skillet, bring Van Roehling Whiskey Peach glaze to a boil. Add chicken. stir and reduce heat; simmer for 5 min. Meanwhile, stack lettuce, tomato and onion on each bun. Divide chicken strips among buns. Serve.
25-30 chicken wings
1 bottle Van Roehling Sweet Chipotle Glaze sauce (Spicy Habanero for hotter wings- Whiskey Peach for a milder taste)
6-8 tsp Van Roehling Yard Bird Chicken seasoning
3 c flour
1/2 c vinegar
Heat oil in deep fryer to 350. Beat eggs lightly in a small bowl. Add milk. Season wings with Yard Bird seasoning. Dip wings in egg/milk mixture, then dredge in flour. Fry wings in oil until golden brown. Drain Preheat oven to 250. Mix vinegar and Van Roehling Sweet Chipotle sauce in medium bowl. Dip drained wings in sauce mixture; and place on baking pan in the oven for 10 min for sauce to caramelize on wings. To grill: Season wings with Yard Bird seasoning. Place wings on grill for 30 min. Just before wings are ready to take off grill, brush with Van Roehling Chipotle Glaze sauce. Allow to caramelize, turn and repeat on second side. Serve
Chicken Enchiladas With A Kick!
1 Tbsp Van Roehling Yard Bird Seasoning
1 1/2 c sour cream
3 c chopped, cooked chicken
2 c shredded Monterey Jack cheese
1 (4.5oz) can chopped green chilies, drained
1/3 c chopped cilantro
8 (8") flour tortillas
Vegetable cooking spray
1c Van Roehling Tequila Green Salsa
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives
Stir together 1/2 c sour cream and Yard Bird seasoning, add next 4 ingredients and mix. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13x9" baking dish. Coat tortillas with vegetable cooking spray. Bake @ 350 for 35-40 min. until golden brown. Stir together 1 c sour cream and Tequila Green salsa. Spoon over hot enchiladas, and sprinkle with toppings.
Stuffed Chicken Cutlets
8 oz feta cheese crumbled
1 c jarred roasted red peppers, rinsed, patted dry, and coarsely chopped
1 c pitted Kalamata olives, coarsely chopped
3 large green onions, thinly sliced
1 Tbsp Van Roehling OMGarlic Seasoning
16 chicken cutlets
Van Roehling Yard Bird Seasoning to taste
Heat oven to 400. In a medium bow, combine feta, peppers, olives, onions, and OMGarlic seasoning. Place cutlets on a flat surface, smooth side down. Spoon 2 Tbsp. feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet. Line 2 large baking sheets with parchment paper. Arrange cutlets, seam side down on baking sheet and dust with Yard Bird seasoning to taste. Bake until chicken is opaque throughout, about 20-30 min.
Roasted Cornish Game Hens
2 Cornish Game Hens (20-24 oz each)
12 fresh sage leaves
4 lemon wedges
6 green onion, cut in 2" pieces
2 Tbsp butter, melted
1 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp Van Roehling OMGarlic Seasoning
1 t sea salt
1/4 t coarsely ground pepper
6 small red potatoes, halved
Preheat oven to 375. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. Combine butter, oil, lemon juice and OMGarlic seasoning; spoon half over hens. Sprinkle with salt and pepper. Bake 30 min. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake 40-45 min longer until thermometer reads 170 and potatoes are tender.
Boneless Dove Breasts, cut in half
Van Roehling Yard Bird Seasoning (1/2 tsp per breast)
Large Jalapeno Pepper
Van Roehling Jalapeno Red Plum Glaze
Season the dove to taste with Van Roehling Yard Bird. Slice jalapenos lengthwise in half and remove seeds. Spread some cream cheese into each pepper half, insert one piece of seasoned dove, top with a slice of onion, wrap with a slice of bacon and secure with toothpicks. Repeat with the rest of the ingredients. Grill over medium heat until done. Baste with Van Roehling Jalapeno Red Plum Glaze right before removing from grill.
Doves & Dumplings
10-12 dove breasts
1/4 c oil
1 Tbsp Van Roehling Yard Bird seasoning
1 bag frozen mixed vegetables
1/4 chopped onion
2 c flour
1/4 c shortening
1/4 c milk
Rinse and dry the doves. Brown in the oil. Drain. Place doves in a pot and just barely cover with water. Add 1 Tbsp Van Roehling Yard Bird seasoning, mixed vegetables and onion. Cover and simmer until the meat is tender. Combine the flour and 1/2 Tbsp Yard Bird in a bowl. Add the shortening and mix until crumbly. Stir in the eggs and milk. Roll out the dough on a floured surface to about 1/8" thick. Cut into 2" squares. Removes doves from pot. Drop the dumplings one at a time into the pot. Cook about 20 min or until tender. Add doves back to the pot, cover and simmer 10 min.
Hot & Spicy Dove Breast
Van Roehling Yard Bird Seasoning
Van Roehling Spicy Habanero Glaze Sauce
Fillet the breasts. Marinade in milk overnight. The next day, mix together flour, and Van Roehling Yard Bird (1 tbsp. to 1c flour). Shake the breasts in the flour mixture. Fry in oil in deep fryer for 5-8 min until golden brown. Mix in a bowl with enough Spicy Habanero Glaze to coat. Serve with ranch or blue cheese dressing.
Chicken Biscuits Dinner
1 can biscuits
1/2 c chopped cooked chicken
1(12oz) jar chicken or turkey gravy
1 c frozen cut green beans or peas
1 1/2 tsp Van Roehling Yard Bird Seasoning
Preheat oven to 350. Using kitchen shears, cut each biscuit in half. In saucepan, mix gravy, green beans or peas, and Yard Bird seasoning. Heat over medium heat, stirring often, until heated through. Remove from burner, pour mixture into 4 small casserole dishes. Put 3 biscuit pieces on top each casserole. Place cups on baking sheet and bake in oven for 15-18 min until biscuits are golden brown.
Grilled Jalapeno Plum Ginger Chicken Livers
1/3 c Van Roehling Jalapeno Red Plum Sauce
1/4 t ground ginger
1 Tbsp low-sodium soy sauce
2 garlic cloves, minced ( or 3 Tbsp Van Roehling OMGarlic Seasoning)
1 lb. chicken livers
Combine Van Roehling Jalapeno Red Plum sauce, ginger, soy sauce, and garlic in saucepan over medium heat. Bring to a simmer, cook 4 min. Separate livers into lobes and pat dry. Coat skillet with cooking spray or oil. Add half of livers to pa; cook 7 min or until slightly firm, turning once. Remove from pan, brush with glaze sauce. Repeat with remaining livers and glaze.
Chicken Focaccia Sandwich
1 (6oz jar) marinated artichoke hearts, drained
1/4 c plain yogurt
2 Tbsp mayonnaise
2 t Van Roehling Yard Bird Chicken Seasoning
2 pkgs(3oz ea) thinly sliced smoked chicken
4 romaine leaves
1 tomato, thinly sliced
1/2 c alfalfa sprouts
4 servings Focaccia bread, cut in half
Blend artichoke hearts, yogurts, mayonnaise, & Van Roehling Yard Bird in a food processor for 15 seconds or until blended. Place 1 romaine leaf and 2 slices of tomato on bottom half of each serving of bread. Divide chicken slices among sandwiches and place on top of tomatoes. Top with sprouts. Spoon artichoke mixture over each sandwich, top with remaining bread halves.
Grilled Game Hens With Jalapeno Glaze
4-5 Cornish Game Hens (or large chicken breasts)
1/2 c butter, melted
1 Tbsp lime juice
2 tsp Van Roehling Yard Bird Seasoning
1/2 jar Van Roehling Texas Jalapeno Sweeties, chopped
Rinse hens and dry. In small bowl, melt butter, stir in lime juice and Yard Bird seasoning. Brush birds with seasoning mixture. Place breast side down on grill; above solid bed of medium hot coals. Grill, covered for 30 min. Turn hens on back and grill for 15 min longer. During last 15 min, baste with Texas Jalapeno Sweeties, frequently. Serve and pass warmed Texas Jalapeno Sweeties.
Italian "Fried" Chicken
3 lbs chicken legs and thighs
2 1/2 c cornmeal
2 3/4 tsp Van Roehling Cheezy Italian Seasoning
2 Tbsp butter
2 Tbsp oil
Heat oven to 350. Rinse chicken and pat dry. In shallow dish, mix cornmeal and Cheezy Italian seasoning. dredge chicken in cornmeal mixture until coated. Melt butter and oil together in 9x13 baking dish. Place chicken in dish, turn to moisten. Bake 50-60 min or until juice runs clear. Turn once during baking.