Chicken Restaurant Copycat Recipes
Famous Duck and Pheasant Copycat Secret Recipes
Welcome to America's Secret Recipes sample collection of chicken copycat restaurant recipes. Chicken recipes from your favorite American restaurants. Home cooks and chefs have spent hours time testing recipes that are close to famous recipes and favorite restaurant recipe secrets. Now you can enjoy top chicken copycat recipes from the comfort of your home. America's Secret Recipes has over 700 copycat recipes. Applebee’s ®, California Pizza Kitchen ®, Cheesecake Factory ®, Chili’s®, Claim Jumper®, KFC®, Macaroni Grill®, Mc Donald’s®, Olive Garden®, Outback Steakhouse®, PF Chang’s®, TGI Friday® and Many More!
Applebee's Crispy Orange Chicken Skillet Copycat Recipe
Chicken Secret Restaurant Recipe
2 lbs boneless, skinless chicken
1 egg
1 1/2 tsp salt
1 1/4 tsp pepper
1 tbsp vegetable oil
1/2 cup, plus 1 tbsp cornstarch oil (for frying)
Glaze:
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 c fresh orange juice
1/2 c hoisin sauce
Dash cayenne pepper
1/4 c granulated sugar
Salt and Pepper to taste
1. Cut your chicken into 2 inch piece and put them into a large
bowl. Add in the egg, salt, pepper and oil. Mix it well and set it
to the side. In another large bowl, stir the cornstarch and flour
together and mix it well. Add the chicken into the flour mix and
coat each piece generously.
2. Pour about a 1/2 inch of oil into a heavy skillet and set it
over high heat. When the temperature is 375 degrees, carefully put
some chicken pieces in small batches and fry for 3 to 4 minutes or
until it's brown and crispy/crunchy. Carefully remove the chicken
from the oil with a slotted spoon and drain it on paper towels,
brown bags, or however you'd like to drain it. Finish frying the
chicken until they're all done. Set it aside and put together your
glaze in the next step.
3. Let your oil cool slightly in the skillet and remove all but 2
tbsp. of oil and put it over medium heat. Saute the minced garlic
for a minute, being careful not to burn it so you don't end up with
a bitter taste. Add the rest of the ingredient in and bring the
mixture to a boil. Make sure to stir this for 3 minutes and reduce
the heat and simmer it until a saucy thick glaze is created. Pour
the glaze over the chicken and serve!
Source: The Secret Recipe Forum
Kentucky Fried Chicken Copycat Recipe Secrets
KFC Copycat Fried Chicken
KFC Copycat Recipe- Chicken Secret Restaurant Recipes
-2 fryer chicken, cut up into 8 pieces and marinated
-6 cups Crisco shortening
-1 egg, well beaten
-2 cups milk
- 2 cups flour
- 2 teaspoons ground pepper
-3 tablespoons salt
- 1 teaspoon msg
- 1/8 teaspoon garlic powder
- 1 dash paprika
Directions:
-Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
- In a small bowl, combine the egg and milk.
- In a seperate bowl, combine the remaining six dry ingredients.
- Dip each piece of chicken into the milk until fully moistened.
- Roll the moistened chicken in the flour mixture until well coated.
- In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
- When pressure builds up cook for 10 minutes.
Release to manufacturer's instructions.
Makes: Approximately 4 to 6 servings
Provided by: Secret Recipes
Second Course:
2009 Inaugural Luncheon Copycat Recipe
Duck Breast with Cherry Chutney
Copycat Recipe - Famous Secret Recipe
Yield: 10 servings
Ingredients
1 tablespoon extra-virgin olive oil
½ cup chopped onion (1 small)
3 garlic cloves, crushed
1 tablespoon finely chopped shallot
½ teaspoon black pepper
½ teaspoon ground cumin
Scant ¼ teaspoon dried hot red pepper flakes
¾ teaspoon salt
½ cup coarsely chopped red bell pepper (½ medium)
1 plum tomato, coarsely chopped
¼ cup dry red wine
1 ½ to 2 tablespoons cider vinegar
2 tablespoons sugar
½ teaspoon Dijon mustard
1 can (3 cups) Bing cherries, quartered *Oregon brand
½ cup Golden Raisins
10 (6 oz.) boneless duck breasts with skin
2 tablespoons water
1 tablespoon chopped fresh tarragon or chives
Method for chutney and glaze:
Heat oil in a 2 to 3 quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar (to taste), and sugar and simmer approx 5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but ¼ cup of the mix to the side. Place1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck. To finish the chutney, add the remaining 1 ½ cups of cherries, tarragon, chives and all the golden raisins. Can be prepared one day ahead.
Put oven rack in middle position and preheat oven to 450°F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered(melted) and skin is golden brown, about 25 minutes.
Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.
Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.
Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.
Provided by: America's Secret Recipes
Herb Roasted Pheasant with Wild Rice Stuffing
2009 Inaugural Luncheon Copycat Recipe
Famous Secret Recipe - Chicken Secret Restaurant Recipes
Yield: 10 portions
Ingredients
10 Pheasant breast, boneless, remove tenders and reserve for stuffing,
cut small pocket in side of breast for stuffing
½ cup Olive oil with chopped rosemary, thyme and sage
1 lb. Wild rice, long grain
2 quarts Chicken stock or canned chicken broth
2 Carrots, diced
½ Onion, diced
½ cup Dried apricot, small diced
1 Tablespoon Salt and pepper mix
2 Tablespoons Garlic, roasted
Directions
1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.
2. Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.
3. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
4. When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.
5. Preheat oven to 400 degrees F.
6. Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.
*Pheasant can be substituted with chicken.
Provided by: America's Secret Recipes
Olive Garden Chicken Marsala Copycat Recipe
Olive Garden Copycat Recipe- Chicken Secret Restaurant Secrets
-4 Chicken half-breasts -- pound 1/4" thick -- skinned & Deboned
- 1/4 cup Wondra flour
- 1/2 teaspoon Salt
- pepper to taste
- 1/2 teaspoon Oregano
-4 tablespoons Olive Oil
-4 tablespoons Butter/margarine
-1 cup Fresh mushroons -- sliced
-1/2 cup Marsala wine
Directions:
1. Combine flour, salt, pepper and oregano and blend well.
2. Heat the oil and butter in a skillet until bubbling lightly.
3. Dredge the chicken in the flour and shake off the excess.
4. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.
5. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces.
6. Cook about 2 more minutes, until lightly browned on the second side.
7. Stir the mushrooms.
8. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Makes: Approcimately 4 servings
Provided by: America's Secret Recipes
Olive Garden Copycat Tuscan Garlic Chicken
Olive Garden Copycat Recipe- Chicken Secret Restaurant Recipes
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Pre-heat oven to 350ºF.
1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a
shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at
a time over medium-high heat until golden brown and crisp (2-3
min). Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer
to preheated oven. Cook for 10-15 minutes or until internal
temperature reaches 165°F.
4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and
cook for approximately 1 minute. Stir in 1 Tbsp flour, wine,
spinach and cream and bring to a boil. Sauce is done when spinach
becomes wilted. Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken
and remaining sauce. Garnish with extra Parmesan cheese.
Serves 4
Provided by: America's Secret Recipes
Cheesecake Factory Copycat Chicken Madeira Copycat Recipe
Copycat Recipe- Chicken Secret Restaurant Secrets
Description: Sauteed chicken breasts topped with fresh asparagus
and melted mozzarella cheese, covered with fresh mushroom
Madeira sauce. Serve with mashed potatoes.
1 tablespoon olive oil
4 boneless, skinless chicken
breast fillets
8 asparagus spears
4 mozzarella cheese slice
Madeira Sauce:
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
1. Place chicken breasts between plastic wrap and pound to 1/4-inch
thickness; season with salt and pepper.
2. Heat oil in saute pan; add chicken and saute 4 to 6 minutes per
side, until lightly browned; remove from pan and wrap in foil to
keep warm.
3. Prepare Madeira sauce: Using the same pan, over medium heat, add
2 tablespoons oil and heat; add mushrooms and saute for 2 minutes.
Add Madeira wine, stock, butter and pepper; bring to boil, reduce
heat; simmer about 20 minutes or until sauce has reduced to 1/4 of
its original volume and is a dark brown color.
4. Meanwhile, bring a half saucepan of water to a boil; add salt;
return to boil; add asparagus and boil 3 to 5 minutes. Immediately
transfer to a bowl of ice water to stop the cooking process. The
asparagus should be cooked crisp-tender.
5. Transfer cooked chicken to baking pan; top with mozzarella
cheese and broil 3 to 4 minutes or until light brown spots begin to
appear on the cheese.
6. To serve, arrange 2 breasts on each plate, top each with 4
asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over
each.
Serves 4
Provided by: Secret Recipes
America's Secret Recipes over 700 famous and favorite restaurant copycat recipes. Special Offer with purchase and guaranteed!
Preparing Chicken
Chicken is a world popular and versatile meat. It is relatively inexpense, flavors to taste, low in fat and has health benefits. Chicken can be fried, broiled, grilled, baked, boiled and used as a base in stews. Chicken does required special handling before cooking.
Chicken Safety:
Raw chicken carrys bacteria (including salmonella). Bacteria will rapidly multiple in temperatures 40 °F to 140° F. Keep raw chicken refrigerated or frozen. Refrigeration or freezing chicken does not kill bacterias. The only way the bacterias can be removed is by fully cooking chicken thoroughly.
Keep raw chicken isolated. Raw chicken should be placed in seal plastic bag. The bacteria in chicken can contaminated with other foods not cooked before eaten. Wash hands thoroughly after handling raw chicken before handling other foods and objects.
I personally like to rinse my chicken. If you rinse uncooked chicken santinize sink and kitchen surfaces after rinsing.
Thoroughly clean all kitchen surfaces that have come contact with uncooked chicken.
Chicken has to be thoroughly cooked. Beef can be eaten rare or medium rare and chicken cannot. Rare or medium rare chicken can facilitate bacterial growth. Cut the thickest part of the chicken to make sure it is not pink.
Do not leave cooked chicken at room temperature for more than 2 hours.
Cooked chicken if handled properly can be stored in the refrigerator for 2 days.
Brining Chicken:
Bring chicken breasts can retain moisture and keep chicken tender and juicy. Chicken can dry-out easily and brining allows the absorbtion of moisture. To brine soak in 3 tbsp. of salt to 4 cups of water for 1 hour.
Different Ways to Season Chicken
Favorite Recipe Secrets - Chicken Secret Restaurant Recipes
Marinaded Chicken:
Marinades help prevent chicken from drying out during cooking and adds flavor. Marinade chicken in the refrigerator. Boneless and skinless chicken pieces marinade quickly from 15 to 120 minutes. Marinading is an ancient art of tenderizing meat and improving flavor. Acids like vinegar or lemon juice are used in marinade tenderizers. Marinades for flavor vary from spicy, sour, sweet & sour, smoky and sour. Ingredients vary from herbs, spices, vegetables, wine, soy sauce and a wide range of other ingredients.
When a marinade is designed as a tenderizer, it includes an acid like vinegar or lemon juice. The acid attacks and softens the fibrous connective tissue between the muscles, making the muscle less stringy. Acid penetration also flavors the meat. The longer meat is marinaded the more tender and flavored it become.
Flavorings in marinades vary widely. Flavoring can be spicy, bitter, sweet and sour, smokey, sweet or sour. Herbs and a wide array of ingredients can be used like, vegetables (garlic), fruit juices, soy sauce, yogurt, wine, sugar and a wide variety of ingredients. Basic marinade includes vinegar, olive oil, herbs, salt, and pepper,
Rubs:
There are dry rubs and paste rubs. Rubs are a blend of seasoning. The blend can vary but generally the blends are coarse pepper (white/black), paprika, garlic powder and variety of herbs. Rubs add flavor, retains moisture (seals juices) and sometimes forms a crust. Paste rubs are held together by moisture (water, oil, soy sauce, worchester sauce or horseradish) and generally will add a crust to the chicken.
Sauces and Basting:
Dipping sauces and basting are alternatives for adding flavor to chicken. Additionally, they preserve moisture and give your chicken an attractive appearance. Gravy, pan dripping (barbecue sauce), broth, melted butter, butter garlic sauce and etc are commonly used. Sauces can be garnished with frest herbs.
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