Best 3 Hot Licks Chicken Cooking Light Recipes

**Hot and Spicy Delight: A Culinary Journey Through "Hot Licks Chicken" Recipes**

Embark on a tantalizing adventure with our collection of "Hot Licks Chicken" recipes, designed to ignite your taste buds and leave you craving for more. From the classic Hot Licks Chicken to its variations, this article offers a symphony of flavors that cater to every spice enthusiast. Get ready to experience the perfect balance of heat and savoriness as you explore these mouthwatering dishes, each with its unique character. Whether you prefer a traditional Southern-style fried chicken or a healthier baked version, we've got you covered. So, fire up your kitchen and let's dive into the world of Hot Licks Chicken, where every bite is a fiery delight.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TAMALE CASSEROLE (COOKING LIGHT)

Chicken Tamale Casserole (Cooking Light) image

Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg

Provided by seesko

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup nonfat milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
1 (4 ounce) can chopped green chilies, drained
cooking spray
1 (10 ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breasts
1/2 cup nonfat sour cream

Steps:

Preheat oven to 400°F.
Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutrition Facts : Calories 336.9, Fat 11.9, SaturatedFat 5, Cholesterol 49, Sodium 946.5, Carbohydrate 38.7, Fiber 3.4, Sugar 13.5, Protein 19.8

HOT LICKS CHICKEN (COOKING LIGHT)

Hot Licks Chicken (Cooking Light) image

Make and share this Hot Licks Chicken (Cooking Light) recipe from Food.com.

Provided by Brookelynne26

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
4 (4 ounce) boneless skinless chicken breast halves
1 tablespoon olive oil
cooking spray
1/4 cup water
1/4 cup dry white wine
1 tablespoon lemon juice
1/8 teaspoon salt
1 tablespoon orange marmalade

Steps:

Combine first 7 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until lightly browned. Add water and wine to skillet; cover, reduce heat, and simmer 6 minutes or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add lemon juice and 1/8 teaspoon salt to skillet. Bring to a boil; cook 4 minutes or until reduced to 3 tablespoons. Remove from heat; stir in marmalade. Spoon sauce over chicken.

OVEN-FRIED CHICKEN (COOKING LIGHT )

Oven-Fried Chicken (Cooking Light ) image

Make and share this Oven-Fried Chicken (Cooking Light ) recipe from Food.com.

Provided by Chef by Chance

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup low-fat buttermilk
2 egg whites, beaten
1 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon black pepper
2 skinless chicken breast halves
2 skinless chicken thighs
2 skinless chicken drumsticks
2 tablespoons canola oil
cooking spray

Steps:

Preheat oven to 425.
Prepare the baking sheet by covering it with parchment paper.
Whisk together the buttermilk and egg whites.
In a shallow dish, combine the flour, cornmeal, 1/2 tsp salt, black & red peppers.
Sprinkle the remaining 1/2 tsp salt on the chicken. Dip chicken in the buttermilk mixture, then the flour mixture.
Over medium-high heat, heat oil in a large nonstick skillet. Brown the chicken pieces (2-4 minutes each side).
Place chicken on baking sheet and lightly spray the chicken.
Bake for 30 minutes or until done.

Tips:

Choose the right chicken. Bone-in, skin-on chicken breasts or thighs work best for this recipe. The bones and skin help keep the chicken moist and flavorful.
Make sure the chicken is completely coated in the spice mixture. This will help ensure that the chicken is evenly seasoned.
Cook the chicken over medium heat. This will help prevent the chicken from burning and allow it to cook evenly.
Baste the chicken with the pan drippings every few minutes. This will help keep the chicken moist and flavorful.
Cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before serving. This will help the juices redistribute and make the chicken more tender.

Conclusion:

Hot Licks Chicken is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The chicken is coated in a flavorful spice mixture and then cooked until it is cooked through. The chicken is served with a variety of dipping sauces, such as ranch dressing, honey mustard, or barbecue sauce. This recipe is sure to be a hit with your family and friends.