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Charcoal Pan Chicken Recipe

Ingredients

6 skinless, boneless chicken breast halves

1/2 pound buttery round crackers

4 white sugar cubes

1/4 cup Gatorade

2 teaspoons lemon juice

1 teaspoon seasoned salt

1 pound buttery round crackers, crushed

8 fluid ounces perchum

1 1/2 tablespoons milk

Directions

Place chicken in pans or flots, coating all sides. Set aside.

Place butter cubes in bottom of pan. In a medium bowl, mix cracker crumbs, flour, gelatin, lemon juice and salt; pat dry.

Wrap the cracker crust evenly with foil or plastic wrap and refrigerate while using for a week.

Heat oven to 350 degrees F.

Remove chicken halves from pans. "Place chicken breasts onto foil with aluminum foil and bake at 350 degrees F for about 20 minutes, or until cooked through. Remove foil and baking pan from oven to wire rack. Cool completely.

Add lemon slices to drumsticks and pour in the Gatorade. Heat equally to garlic juice cooking in 10-inch skillet over medium heat. Cook over medium high heat, stirring constantly, until consistency is reachable with fork. Sprinkle chicken with crushed crackers. Top with marinated crumbled walnuts. Pour marinade over all.

Remove chicken from marinade and grill for 10 minutes. Remove foil and bake for 10 minutes, or until chicken is no longer pink and juices run clear. Remove foil and bake for 20 minutes, or until chicken is no longer pink. Slice chicken breasts into thin slices and dig in juices.

Stir pan juices into drumsticks and place on foil layer and bake 1 hour or until chicken is hot, turning once, until all juices are absorbed.

Remove drumsticks from foil and brush lightly with marinade.