Best 11 Crazy Chicken Recipes

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**Crazy Chicken: A Culinary Journey Through International Flavors**

Embark on a tantalizing culinary adventure with Crazy Chicken, a collection of delectable recipes that fuse international flavors and create an explosion of taste. From the zesty peri-peri chicken of South Africa to the aromatic chicken tikka masala of India, this article presents a diverse range of dishes that will satisfy every palate. Whether you crave the fiery heat of Sichuan kung pao chicken or the smoky richness of Jamaican jerk chicken, this comprehensive article has something for every chicken enthusiast. Discover the secrets of creating mouthwatering dishes that blend the essence of various cultures, transforming ordinary chicken into an extraordinary culinary experience.

Let's cook with our recipes!

CRAZY CRAISINS CHICKEN SALAD



Crazy Craisins Chicken Salad image

We love cranberries! Chilling time is cooking time or non cooking time, I should say.:) Sounds good for a hot day.

Provided by WiGal

Categories     Lunch/Snacks

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

4 cups cooked chicken
1/2 cup mayonnaise
1/2 cup nonfat plain yogurt
1/2 teaspoon salt
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup celery, chopped
1 tablespoon onion, minced
1/2 cup green bell pepper, minced (optional)
1 cup walnuts, chopped
black pepper
1/8 teaspoon garlic powder (optional)

Steps:

  • Cube the chicken and set aside.
  • In a medium bowl, mix together mayonnaise, yogurt, salt, and paprika.
  • Blend in dried cranberries, celery, onion, bell pepper (if using), and nuts.
  • Add cubed chicken, and mix well.
  • Season with black pepper, salt, and garlic powder to taste preferences.
  • Chill at least one hour.

BAKE ME CRAZY CHICKEN WITH GRAVY



Bake Me Crazy Chicken with Gravy image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) boneless skin-on chicken breasts
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 tablespoon smoked paprika
2 tablespoons olive oil
3 tablespoons butter
1 tablespoon minced garlic
1 shallot, diced
3 tablespoons all-purpose flour
4 cups chicken stock, cold
Salt and freshly cracked black pepper
Dash sherry vinegar
2 tablespoons chopped parsley leaves
2 tablespoons chopped tarragon leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium-high heat, add the oil.
  • Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
  • For the sauce:
  • In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.

SUNNY'S CRAZY RICH CHICKEN AND WAFFLES



Sunny's Crazy Rich Chicken and Waffles image

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
4 large eggs
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
1 1/2 pounds chicken tenders (or breasts cut into strips), at room temperature
4 tablespoons salted butter
4 tablespoons gold cocoa butter, such as Roxy & Rich
1/2 cup creamed honey
1/4 cup maple syrup
3 tablespoons hot sauce, preferably Frank's RedHot
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
2 to 3 servings Sunny's 1-2-3 Waffles, recipe follows, cut into portions
Edible gold dust or highlight gold dust, for dusting
1 large egg
2 tablespoons whole milk
3 tablespoons self-rising flour
Nonstick cooking spray, for the waffle iron

Steps:

  • For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
  • For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
  • For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
  • Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
  • Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
  • Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
  • Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.

CRAZY CHICKEN - RICE NOODLE STIR-FRY



Crazy Chicken - Rice Noodle Stir-Fry image

This is chef Ming Tsai's take on a traditional Thai dish. It's called crazy because of it's spiciness. You can always decrease the amount of sambal oelek if you don't like dishes too spicy (or increase it if you like it really spicy!). This recipe is perfect for a busy night. It's quick and simple to prepare. If you want to make this a one dish meal, I think you could probably stir-fry in some broccoli or peas, etc. Enjoy!

Provided by LifeIsGood

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces transparent rice noodles (rice sticks)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 tablespoon sambal oelek
3 tablespoons canola oil
3 shallots, sliced 1/8 inch thick
1 lb ground chicken
1/2 cup scallion, green and white parts, sliced 1/8 inch thick
1/4 cup Thai basil, cut into 1/3 inch ribbons (you can use regular basil)
1 lime, quartered, for garnish (optional)
4 sprigs Thai basil, for garnish (optional)

Steps:

  • Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
  • While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
  • Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
  • Add the shallots and stir-fry until brown - about 1 minute.
  • Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
  • Add the noodles and sauce mixture and heat through, stirring.
  • Add the scallions and basil ribbons and give them a toss.
  • Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.

CRAZY CHICKEN MARINADE GRILLED CHICKEN



Crazy Chicken Marinade Grilled Chicken image

Thinking about different things to do with grilled chicken and came up with this marinade! It was a hit first time out.

Provided by Lost Southern Boy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h55m

Yield 4

Number Of Ingredients 7

4 limes, juiced
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves

Steps:

  • Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
  • Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 226.3 calories, Carbohydrate 9.8 g, Cholesterol 67.2 mg, Fat 10.5 g, Fiber 3.5 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 101 mg, Sugar 1.4 g

CRAZY PLATES OVEN FRIED CHICKEN TENDERS



Crazy Plates Oven Fried Chicken Tenders image

Make and share this Crazy Plates Oven Fried Chicken Tenders recipe from Food.com.

Provided by Kats Kitchen

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

chicken tenders
3/4 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1/8 teaspoon paprika
salt and pepper
crushed corn flakes
parmesan cheese
buttermilk

Steps:

  • Mix the flour with the other dry ingredients (not with the corn flakes).
  • First dip the chicken tenders in the buttermilk and roll in flour mix.
  • Then dip back in buttermilk.
  • Now roll in corn flakes.
  • Put on baking pan sprayed with cooking spray. Spray chicken with cooking spray.
  • Bake 45 min at 375*.

CRAZY CHICKEN



Crazy Chicken image

I'm not sure why this is called Crazy Chicken. It is so easy to put together. The sauce is really good served with rice or noodles.

Provided by Fluffy

Categories     Poultry

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breasts
2 cups salsa
1 tablespoon honey
1 teaspoon cumin
1 teaspoon chili powder
1/2 tablespoon ketchup
1/2 tablespoon mustard

Steps:

  • Place chicken in crockpot.
  • Mix remaining ingredients and pour over chicken.
  • Cover and cook on low for 6 to 8 hours.
  • Serve over rice or noodles.

CRAZY CHICKEN



Crazy Chicken image

Cubed chicken sauteed with garlic and stir-fry sauce, then broiled to brown, for a simple, Asian-style dish. This is just something that I threw together one night, when I didn't have any bread crumbs for chicken cutlets, and it turned out to be something I make on a regular basis. I usually have egg noodles with this. If you like a lot of garlic, add more.

Provided by STEPHIE95

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 4

1 ½ pounds skinless, boneless chicken breast halves - cubed
1 teaspoon oil for frying
2 tablespoons minced garlic
1 (11 fluid ounce) bottle classic-style stir-fry sauce

Steps:

  • Preheat oven to Grill/Broil.
  • Heat oil in a skillet over medium high heat. Add chicken and garlic and saute until chicken juices run clear, about 7 to 10 minutes. Drain fat from skillet and stir in sauce.
  • Place chicken mixture on a cookie sheet and broil in the preheated oven for about 10 minutes, or until browned. Let sit about 5 minutes to allow sauce to thicken.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 18.9 g, Cholesterol 103.9 mg, Fat 13.3 g, Fiber 0.1 g, Protein 38.4 g, SaturatedFat 1.5 g, Sodium 808.7 mg, Sugar 11.8 g

CRAZY CHICKEN SALAD



Crazy Chicken Salad image

Provided by Molly O'Neill

Categories     appetizer

Time 30m

Yield Ten to 12 appetizer servings

Number Of Ingredients 23

1 cup chicken stock
1 3-inch piece ginger, peeled
2 medium cloves garlic, peeled and minced
2 teaspoons salt
2 tablespoons sugar
1 small dried red pepper, crushed, or 1/2 teaspoon hot-red-pepper flakes
3 tablespoons soy sauce
juice of 1/2 lemon
2 scallions, thinly sliced
1/4 cup chopped pickled red ginger slices, plus 2 tablespoons of their syrup (available in Asian groceries)
2 tablespoons toasted sesame seeds
4 tablespoons sesame oil
3 cups vegetable oil
6 fresh egg roll wrappers, cut into 2- inch ribbons
1 1/2 ounces rice vermicelli
1 cup cooked shredded chicken
1/2 head iceberg lettuce, cored and cut into thin strips
1 bunch fresh coriander, coarsely chopped
1 cup mung-bean sprouts
7 medium scallions, coarsely chopped
1 cup sesame seeds, toasted and cooled
1 1/2 cups shaved almonds, lightly toasted and cooled
2 tablespoons of pickled red ginger syrup (available in Asian groceries)

Steps:

  • To make the dressing, heat the stock in a small saucepan. Move stock to a blender, then briefly puree a 2-inch piece of the ginger with the stock. Strain and discard the ginger.
  • Mince the remaining ginger and the garlic and add to the strained broth along with the remaining dressing ingredients and whisk to combine. Let the dressing sit for an hour.
  • To make the salad, heat the oil to 400 degrees in a deep frying pan. The oil will dimple slightly but should not smoke. Add half of the wrappers and fry, turning until golden. Drain on paper towels. Allow the oil to return to 400 degrees and repeat with remaining wrappers. Heat the oil again to 400 degrees and fry the vermicelli. The noodles will puff up and turn opaque in 5 to 10 seconds. Turn and let the other side puff up. Remove from oil and drain. Once cool, break the vermicelli into pieces about 3 inches long.
  • In a large bowl, combine the chicken, lettuce, cilantro, sprouts and scallions. Toss well. Add the dressing and toss again. Let sit for 5 minutes. Add the remaining ingredients, toss and serve.

Nutrition Facts : @context http, Calories 857, UnsaturatedFat 68 grams, Carbohydrate 32 grams, Fat 79 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 480 milligrams, Sugar 10 grams, TransFat 0 grams

CRAZY GOOD CHICKEN CASSEROLE RECIPE - (4.1/5)



Crazy Good Chicken Casserole Recipe - (4.1/5) image

Provided by lorimar80

Number Of Ingredients 7

4 to 5 chicken breasts, boneless, skinless
6 strips quality bacon, cooked and crumbled
2 cans cream of chicken soup
2 cups Monterrey Jack cheese, shredded
1 (16-ounce) box dried spiral pasta
1 tablespoon garlic powder
Salt and pepper, to taste

Steps:

  • Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13-inch baking pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese - stir to mix well. Pour into prepared baking dish. Top with bacon crumbles then the remaining cup of Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

PLUM CRAZY CHICKEN



Plum Crazy Chicken image

Delicious quick and easy chicken. Use gluten free corn flakes for a gluten free chicken delight.

Provided by Tiffany Whittaker

Categories     Chicken

Time 1h10m

Number Of Ingredients 5

1/3 c plum jam
1 1/2 tsp vegetable oil
3 Tbsp apple cider vinegar
3 c dry corn flakes gluten free
3 lb chicken

Steps:

  • 1. Preheat oven to 350 degrees. Line baking pan w aluminum foil. Combine the plum jam, veg oil, apple cider vinegar.
  • 2. Crush 3 cups of corn flakes. Dip your chicken into the jam mixture. Then roll in crushed corn flakes until fully coated. Or shake in plastic bag of crumbs.
  • 3. Bake the chicken at 350 degrees for one hour.

Tips:

  • To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the heat.
  • If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork or knife. The juices should run clear, with no pink or red color.
  • To prevent the chicken from drying out, baste it frequently with the cooking juices or a mixture of melted butter and herbs.
  • You can also add vegetables to the roasting pan to create a one-pan meal. Some good options include potatoes, carrots, onions, and bell peppers.
  • If you're using a rotisserie chicken, be sure to let it rest for at least 10 minutes before carving it. This will help the juices redistribute throughout the meat.

Conclusion:

The recipes in this article offer a variety of delicious and easy ways to prepare chicken. Whether you're looking for a simple roasted chicken or something more adventurous, you're sure to find a recipe that you'll love. So next time you're in the mood for chicken, give one of these recipes a try.

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