Fried Chicken Recipe

2009-07-07T10:02:00.000-07:00

Hot Fried Chicken Salad

Ingredients

(1 servings)

2 lb Breasts
1/2 ts Salt
1/4 ts Black pepper
1/2 c Flour
3 Eggs
1/4 c Milk
1/2 c Breadcrumbs
2 c Vegetable oil frying
2 pk Fresh spinach, washed/stemme
2 Carrots, peeled/cut into thi
1 Red bell pepper cut into thi
1 Red onion, peeled cut into t
3 tb Honey
4 tb Dijon mustard
1/3 c Cider vinegar
Salt and pepper to taste
1/2 c Olive oil
1 c Vegetable oil

Instructions

To make the chicken, cut up breasts & season the nuggets with salt and pepper. Place the flour on a sheet of wax paper, and beat the eggs with the milk in a shallow bowl. Place the breadcrumbs on another sheet of wax paper. Dip the chicken pieces in the flour, shaking to remove any excess, then dip them in the egg mixture, and then in the breadcrumbs. Allow them to sit for 10 minutes so the crumbs will adhere. Prepare salad ingredients, and arrange them on 6 individual plates or a serving platter.

To make the dressing, combine the honey, mustard, vinegar, salt and pepper in a bowl. Whisk until smooth, and then slowly whisk in the oils. To serve, heat the oil in a deep-sided pan over medium-high heat to a temperature of 375F. Add the chicken pieces, being careful not to crowd the pan, and fry until golden brown, about 5 minutes. The frying will have to be done in batches. Remove from the oil with a slotted spoon and drain well on paper towels. Arrange the chicken pieces on top of the salads, and drizzle the dressing over all.

Note: The salad is even quicker to make if you purchase the already-breaded chicken nuggets. You can buy nuggets already breaded in the poultry case or the freezer case.

Chicken Fried Steak Recipe

2009-07-05T09:59:00.000-07:00

Chicken Fried Steak

Yield: 4 Servings

Ingredients

1 1/2 lb top round steak
1/4 c plus 3 tablespoons flour
Salt and pepper
3 tb vegetable shortening
1 lg onion; coarsely chopped
1 1/2 c milk

Instructions

Cut the steak into 4 serving pieces. Pound 1/4 cup flour into the steaks using a meat ponder or the rim of a sturdy plate. Pound in as much flour as you can until the steaks are saturated and quite thin. Sprinkle generously with salt and pepper. Heat the shortening in a large skillet over high heat.

Cook the steaks very quickly, about 2 to 3 minutes on each side, until golden brown. Remove to a platter and keep warm. Remove all but 2 tablespoons of fat. Add the onion and saute over medium heat, for about 2 minutes, or until soft. Stir the remaining flour into the onion, continuing to stir, and let it cook for 2 to 3 minutes. Slowly add the milk, constantly stirring, and cook until the gravy is thickened. Serve with mashed potatoes and pass the gravy.

Contributor: The Fannie Farmer Cookbook

Kentucky Fried Chicken Recipe

2009-07-02T09:57:00.000-07:00

Kentucky Fried Chicken

Yield: 1 Servings

Ingredients

2 tb salt
2 c flour
2 tb pepper
4 tb paprika
1 ts garlic salt
1 tb ground mustard
1 tb ground french thyme
1 tb sweet basic leaves
1 ts ground oregano
1 tb ground jamaica ginger

Instructions

Mix all spices and flour together. Take pieces of cut-up chicken and dip in raw egg (slightly beaten). Roll in spices. Fry chicken in oil. Bake in 350 F oven for 45 minutes in foil.

Good luck.

Recipe For Fried Chicken

2009-06-30T09:55:00.000-07:00

Chicken Fried Round Steak

Ingredients

(6 servings)

2 lb Round steak, 1/2" thick
2 Beaten eggs
2 tb Milk
2 c Cracker crumbs
1/4 c Shortening
Salt
Pepper

Instructions

Cut steak into serving pieces. Pound steak thoroughly. Mix eggs and milk. Dip meat into egg mixture, then into cracker crumbs. Brown,slowly, on both sides in hot shortening. Season with salt and pepper to taste. Cover, tightly,cook over very low heat 45 to 60 minutes or until tender. Serve with South Gravy over steaks. Makes 6 servings.

Chicken Fried Rice Recipe

2009-06-09T09:53:00.000-07:00

Chicken Fried Rice

Yield: 5 Servings

Ingredients

1 lb chicken breast
1/2 ts cornstarch
1 ts salt
1 ds white pepper
1 c bean sprouts
5 tb vegetable oil
2 eggs, slightly beaten
2 1/2 oz sliced mushrooms
3 c white rice
2 tb soy sauce
2 green onions with tops

Instructions

Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat wok until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds.

Oven Fried Chicken Recipe

2009-06-01T09:49:00.000-07:00

Oven Fried Chicken

Yield: 4 Servings

Instructions

4 Chicken parts
1/2 cup Flour
1 tsp Salt
1/4 tsp Fresh ground pepper
1/4 tsp Paprika
1/4 tsp Garlic powder
1/4 tsp Onion powder

Preheat oven to 450

Combine all dry ingredients in a plastic bag. Wash your chicken and shake off excess water. Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven. Turn pieces over after about 20 minutes. Continue baking until crisp and browned. Delicious!

From: Helen Peagram

Southern Fried Chicken Recipe

2009-05-29T09:42:00.000-07:00

Southern Fried Chicken

Yield: 6 Servings

Ingredients

SEASONING MIX

1 tb + 1 tsp salt
2 ts onion powder
1 1/2 ts black pepper
1 1/2 ts rubbed sage
1 ts white pepper
1 ts thyme
1/2 ts garlic powder

INGREDIENTS

18 boneless chicken breasts,
-skinned
2 c flour
2 eggs
2 c milk
3 c vegetable oil

Instructions

In a small bowl, combine salt, onion powder, black pepper, sage, white pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning ingredients well. Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic bag and refrigerate overnight, if possible. Remove chicken from refrigerator at least 1 hour before cooking. Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs and milk and set aside.

In a large deep skillet, heat oil to 375 degrees. Just before frying, dredge chicken in flour, shake off excess. Immediately place chicken in egg mixture and back into flour once again. Place in hot oil in a single layer and fry until crisp before turning.Turn only once.

Source: Paul Prudhomme's Seasoned America

Best Fried Chicken Recipe

2009-05-21T09:40:00.000-07:00

Country Fried Chicken Steak with Cream Gravy

Ingredients

(8 servings)

3 lb Sirloin Tip Roast; *
1 ts Salt; To Taste
1 tb White Vinegar; Distilled
3 c Unbleached Flour
2 tb Pepper; Freshly Ground
1 x Vegetable Oil; For Deep Fry
2 tb Unbleached Flour
1 c Milk
1/4 ts Salt
1 x Parsley Sprigs

Instructions

CREAM GRAVY

GARNISH

* Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving.

Deep Fried Chicken Recipe

2009-05-18T09:37:00.000-07:00

Deep Fried Whole Chicken

Yield: 8 Servings

Ingredients

1 chicken (up to)
2 ts salt
1 tb sherry
1 scallion stalk
3 sl fresh ginger root
1 oil for deep-frying
1 pepper

Instructions

1. Wipe chicken with a damp cloth. Rub salt and sherry into its skin.

2. Cut scallion stalk in half; slice ginger root; then place both inside cavity. Hang bird up to dry in a cool, airy place 1 to 2 hours (see "How-to Section".)

3. Heat oil. place chicken in a wire basket or large long-handled Chinese strainer. Lower bird gently into oil and baste constantly inside and out until it turns golden.

4. Drain on paper toweling. Let cool slightly, then chop in bite-size pieces. Sprinkle with pepper and serve.

NOTE: The double or triple method of deep-frying can be used here. Lift the bird out of the oil entirely once or twice and let cool slightly. Reheat the oil each time.

Crispy Fried Chicken Recipe

2009-04-16T09:35:00.000-07:00

Crispy Fried Chicken

Yield: 8 Servings

Ingredients

4 c all-purpose flour, divided
2 tb garlic salt
1 tb paprika
1 tb pepper, divided
2 1/2 ts poultry seasoning
2 eggs
1 1/2 c water
1 ts salt
2 broiler/fryer chickens (3 1/2 4 pounds), cut up
1 cooking oil for deep fat frying

Instructions

In a large resealable plastic bag or shallow bowl, combine 2 2/3 cups flour, garlic salt, paprika, 2 1/2 teaspoons pepper and poultry seasoning. In another bowl, beat eggs and water; add salt and remaining flour and pepper. Dip chicken in egg mixture, then shake or dredge in flour mixture. In a deep-fat fryer, heat oil to 365 degrees. Fry chicken, several pieces at a time, for about 10 minutes, turning once or until the chicken is golden brown and crispy and the juices run clear. Drain on paper towels.

NOTES : "'Always a picnic favorite, this chicken is delicious hot or cold,' says rancher Jeanne Schitzler, of Lima, Montana.

Easy Fried Chicken Recipe

2009-03-30T09:32:00.000-07:00

Easy Fried Chicken Strips

Yield: 4 Servings

Ingredients

4 lg chicken breasts -- cut in
1 strips
1/2 c flour
1 ts salt
1/4 ts pepper
1/2 c sour cream
1 salt and pepper -- to taste

Instructions

Mix flour, salt and pepper together. Coat chicken strips in sour cream and then in flour. Fry chicken strips until golden. Serve with mashed potatoes and Cream Gravy.

Recipe By : Six Ingredients or Less Chicken Cookbook

KFC Fried Chicken Recipe

2009-03-07T07:16:00.000-08:00

Original Recipe Kentucky Fried Chicken

Yield: 1 Servings

Ingredients

6 c crisco cooking oil
1 egg, beaten
2 c milk
2 c all-purpose flour
4 tb salt
2 ts black pepper
1 ts msg (you can use accent)
2 frying chickens with skin,
-each cut; into 6 pieces

Instructions

"In 1983, in his book BIG SECRETS, author William Poundstone hired a laboratory to analyze a dry sampling of the spice mixture. The surprising discovery was that instead of identifying 'eleven herbs and spices,' the analysis showed only four ingredients: flour, salt, pepper and monosodium glutamate, a flavor enhancer. The cooking procedure is believed to be the other half of the secret. Colonel Sanders became famous for using a pressure cooker shortly after its invention in 1939."

Pour the oil into a pressure cooker and heat over medium heat to about 400 degrees. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minutes. After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.

Note: If you prefer not to use MSG, you may substitute an additional 1/2 Tbsp. of salt. Be aware, however, that using MSG produces the best clone of KFC's Fried Chicken.

Makes: 12 pieces From: "Top Secret Recipes" Cookbook Posted by: Debbie Carlson

Fried Chicken Wings Recipe

2009-03-03T07:15:00.000-08:00

Fried Chicken Wings

Yield: 5 Servings

Ingredients

10 ea chicken wings
1 1/2 ts finely minced ginger root
1 ts lemon juice
1/2 c flour
1 c vegetable oil
1/2 ts ground tumeric
1 1/2 ts finely minced garlic
1 tb water
1/2 ts salt

Instructions

Remove wing tips and reserve for the soup pot. Cut each wing in half at the joint. In a mixing bowl combine the wings and other ingredients except the oil. Mix, cover and refrigerate 3 hrs. In a large, deep pan heat the oil, add wings and fry until golden brown on both sides- 12 min total.

Pan Fried Chicken Recipe

2009-02-27T07:12:00.000-08:00

Stir-Fried Deep-Fried Chicken With Brown Bean

Yield: 6 Servings

Ingredients

6 dried black mushrooms
1 chicken breast
1 tb cornstarch
1 tb sherry
1/4 ts salt
1/3 c bamboo shoots
1 green pepper
1 clove garlic
1 wedge ginger root
1 ts cornstarch
1/2 ts sugar
2 ts water (up to)
2 tb brown bean sauce
1 oil for deep-frying
2 tb oil
1/4 ts salt
1/2 c stock (up to)
1 ts red pepper oil

Instructions

1. Soak dried mushrooms.

2. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, sherry and salt. Add to chicken and toss to coat. Let stand 10 to 15 minutes.

3. Dice bamboo shoots, green pepper and soaked mushrooms. Mince garlic. Crush ginger root.

4. Blend cornstarch, sugar and cold water to a paste. Mash brown bean sauce. Meanwhile heat oil.

5. Add chicken cubes to oil and deep-fry until golden. Drain on paper toweling.

6. Heat remaining oil. Add salt, then garlic and ginger root; stir-fry a few times. Add vegetables and stir-fry about 1 minute.

7. Stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat.

8. Add deep-fried chicken cubes and brown bean sauce. Stir in gently only to heat through.

9. Stir in cornstarch paste to thicken. Sprinkle with red pepper oil and serve at once.

Buttermilk Fried Chicken Recipe

2009-02-17T07:10:00.000-08:00

Buttermilk Fried Chicken

Yield: 4 Servings

Ingredients

3/4 c buttermilk
1 ts salt
1/4 ts pepper
2 1/2 lb chicken fryer or broiler
1 c flour
1 1/2 c vegetable oil

Instructions

Combine buttermilk, salt and pepper; stir well. Skin cut up chicken, if desired. Place chicken in a shallow container and pour mixture over top. Cover and let stand 20 minutes, turning once. Remove chicken. Discard buttermilk.

Dredge chicken in flour, coating well. Cook in hot oil (350F.) until browned, turning to brown both sides. Reduce heat to 275F. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes. Drain on paper towels.

Chinese Fried Chicken Recipe

2009-01-22T07:03:00.000-08:00

Chinese Fried Chicken

Yield: 1 Servings

Ingredients

1 frying chicken, 3 lb or so
1 ts 5-spice powder
1 tb salt
3 tb honey
1 c boiling water
1 ts vinegar
2 tb sherry or rice wine

Instructions

Rinse and dry the chicken inside and out. Rub spice powder and salt into the cavity. Close the cavity with string or other fastener. Truss the bird with string and a handle so you can hold it easily. Boil a pot of water and rinse the chicken's exterior with boiling water 3 or 4 times.

Mix all the remaining ingredients except the oil. Spread the mixture evenly over the outside of the chicken. Use the handle to keep your fingers off the bird once it has been coated. Use the handle to hang the chicken in a cool breezy place for 6 hr. Or else par-roast it for 1 hr at 200F.

Heat the oil to 275F, put in the chicken, breast meat down, and reduce heat to low. Fry chicken 10 min and then turn it over and fry another 4-5 min.

Remove and drain the chicken and let it cool slightly.

Turn the heat high under the oil and return the chicken to cook until the skin is crisp and golden. Remove and drain the chicken again. Cut it into bite-sized pieces and serve.

From: Michael Loo Date: 28 Feb 97 National Cooking Echo Ž

Fried Chicken Breast Recipe

2008-12-06T07:00:00.000-08:00

Fried Chicken Breast

Yield: 4 Servings

Ingredients

4 chicken breasts, skinned
1 c bread crumbs
1 ts parsley
1/2 ts salt
1/2 ts garlic powder
1/2 ts onion powder
1/2 ts seasoning salt
1/4 c non fat yogurt
1/4 c flour
1 egg white, beaten lightly

Instructions

Mix dry ingredients in pie plate, place yogurt, flour and egg white in separate pie plates. Dip chicken in yogurt, then in flour, then in egg white. Roll in bread crumbs, coating well. Put on baking pan sprayed with Pam. Bake at 400 degrees for 45 to 60 minutes. 10 % Fat

From: The Susan Powter Show

Fried Baked Chicken Recipe

2008-11-17T06:58:00.000-08:00

Baked Fried Chicken

Yield: 1 Servings

Ingredients

1/3 c cornmeal
1/3 c wheat flour
1/3 c white flour
1 salt and lemon pepper
1 egg
1 tb water
1 olive oil
1 non-stick cooking spray
1 chicken thighs and breasts; skin and fat removed

Instructions

Mix the flours and meal together and sprinkle in some salt and lemon pepper. Beat the egg and water. Spray Pam on a shallow pan. Dip the chicken in the egg mixture and then in the flour mixture; dip in egg again and in the flour again. Place on pan and repeat for all pieces of chicken. Sprinkle a very few drops of olive oil on each piece of chicken and give the chicken a light spray of Pam.

For crusty chicken place pan in oven uncovered; bake 25 minutes at 375. Turn the chicken and bake another 20 minutes or til done. For softer crust chicken, cover pan with aluminum foil and bake for 45 minutes, or til done.

Posted to EAT-L Digest by Sue Plumley on Dec 16, 1997

Fried Chicken Cole Slaw Recipe

2008-10-05T06:55:00.000-07:00

Kentucky Fried Chicken Cole Slaw Dressing

Yield: 1 Servings

Ingredients

4 1/2 tablespoons tarragon vinegar
6 1/2 tablespoons vegetable oil
3/4 cup chopped onion
2 1/2 cups miracle whip
1 cup sugar
2 carrots, peeled

Instructions

2 medium-large heads of cabbage. Mix oil and onions, add sugar and Tarragon Vinegar. Fold in Miracle Whip. Can be made with Miracle Whip Fat Free (I have tried this and it still tastes the same). Do not substitute Tarragon Vinegar with plain vinegar.
The Tarragon is the secret seasoning. Best if made the night before serving so the flavors all blend well. Will keep a long time in refrigerator.

From: Shelly Crawford

Low Fat Fried Chicken Recipe

2008-09-14T06:52:00.000-07:00

Stir-Fried Deep-Fried Chicken And Peppers

Yield: 4 Servings

Ingredients

1 chicken breast
1 tb cornstarch
1 tb sherry
2 tb soy sauce
2 green peppers
1 red chili pepper
2 c onion
1 clove garlic
2 sl fresh ginger root
1 oil for deep-frying
2 tb cornstarch
3 tb soy sauce
1/4 c stock
1/2 ts salt
1 ts sugar
2 tb oil

Instructions

1. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, sherry and soy sauce. Add to chicken and toss to coat. Let stand 10 to 15 minutes.

2. Dice green peppers, red chili pepper and onion. Mince garlic and ginger root. Meanwhile heat oil.

3. Blend remaining cornstarch and soy sauce with stock, salt and sugar.

4. Add chicken to oil and deep-fry until golden. Drain on paper toweling.

5. Heat remaining oil. Add minced garlic and ginger; stir-fry a few times. Add peppers and onions and stir-fry until softened (2 to 3 minutes).

6. Stir in cornstarch-stock mixture to thicken. Slowly stir in deep-fried chicken only to reheat. Serve at once.

VARIATIONS:

1. In step 1, for the soy sauce substitute 1/2 teaspoon salt.

2. In step 5, add with the peppers and onions 1 cucumber, peeled and diced.

Spicy Fried Chicken Recipe

2008-08-28T06:46:00.000-07:00

Spicy Fried Chicken

Yield: 6 Servings

Ingredients

1 chicken; (note: i am going to use
2 c extra-virgin olive oil
1 lemon; juice of
2 cloves garlic; crushed
2 tb minced Italian parsley
1/2 ts freshly grated nutmeg
1/2 ts salt
1/2 ts pepper
1/4 ts cayenne pepper
1 c flour
2 eggs

Instructions

The recipe comes from a monthly magazine of Italian cooking, THE MAGAZINE OF LA CUCINA ITALIANA (December '97). The December column features Hanukkah recipes. I learned about this magazine from another member of this newsgroup who told me about their monthly kosher column.

Cut each breast quarter into bite-sized pieces. Do the same with each leg quarter. (You will have approximately 24 pieces total). Combine 2 tablespoons of olive oil, the lemon juice, garlic, parsley, nutmeg, salt, pepper, and cayenne. Add the chicken pieces, turning to coat well. Refrigerate for 24 hours.

Whisk the flour into the eggs. Dilute with enough water to make a thin batter and place chicken pieces in it. Heat the remaining oil until it is moderately hot (about 325 degrees on a thermometer). Drop in the chicken pieces and deep-fry until golden and crisp, turning once to ensure even cooking. Remove with a slotted spoon and blot dry on paper towels. Serve immediately.

Reposted from rec.food.cooking.Jewish newsgroup. From: Philip & Karen Selwyn

Fried Boneless Chicken Recipe

2008-07-03T06:44:00.000-07:00

Boneless Fried Chicken (Ck)

Yield: 1 Servings

Ingredients

1 lb chicken meat
1 lg egg
1/4 c water
1/2 c unsifted all-purpose flour
1/2 ts salt
1/2 ts double-acting baking powder
1/2 ts peanut, corn, or other oil

Instructions

oil for frying

Cut the chicken into 1-inch squares, taking care to trim off all the fat; set aside. To make the batter, in a medium-size mixing bowl beat the egg. With a fork, beat in the water, then beat in the flour until the mixture is smooth. Stir in the salt, baking powder, and the 1/2 t oil. Add a little water if the batter is too thick or
heavy; add flour if the batter is thin and runny. The batter can be prepared a day ahead and refrigerated.

To fry the chicken, in a wok, a deep fryer, or a 10-inch skillet, heat at least 1/2 inch of oil to 375°F. Mix the chicken pieces with the batter, coating the chicken completely on all sides. Carefully drop the coated chicken pieces one at a time into the oil, making sure they do not touch each other--if the pieces stick together, you
will end up with a giant chicken pancake. Fry the chicken pieces until golden brown on one side, then turn them over and fry the other side. Drain well on paper towels and serve immediately while still hot and crisp.

Serve with duck sauce or Fresh Ginger Sauce (CK).

This can be made for a main dish. Serve mixed with rice and/or stir-fried vegetables.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

Fried Chicken Sauce Recipe

2008-06-07T06:37:00.000-07:00

Fried Chicken With Orange Sauce

Yield: 4 Servings

Ingredients

1 chicken; (2 1/2 - 3 lb), cutup
1 ts salt
1/2 ts pepper
1/4 c flour
1/4 c margarine or shortening
1 hot water

ORANGE SAUCE

2/3 c orange juice
1 1/2 c water or chicken broth
2 tb cornstarch
1/2 ts grated orange rind
2 tb sherry; optional
1/2 ts ginger

Instructions

Coat the pieces of chicken with flour and seasonings. Melt the fat in a frying pan and brown the chicken. Add water, cover and cook slowly until the chicken is tender (25 - 30 minutes). Serve with orange sauce. Orange Sauce.

In a saucepan, bring the orange juice and water (or chicken broth) to a boil. Separately, in a little water, mix the cornstarch to a smooth thin paste. Stir the cornstarch mixture into a boiling orange juice base and stir until smooth and thickened. Add the remaining ingredients and heat. Serve with fried chicken. To add color, add a few thin slices of orange with a touch of parsley.

Garlic Fried Chicken Recipe

2008-05-01T06:35:00.000-07:00

Oven-Fried Garlic Chicken

Yield: 4 Servings

Ingredients

2/3 c bread crumbs
2/3 c parmesan cheese
1/4 c parsley
1/4 ts salt
1/8 ts pepper
5 tb butter -=or=- margarine
3 garlic clove minced
1 chicken cut up (3 lbs)

Instructions

Preheat oven to 350 F. In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.

In a small saucepan, heat butter and garlic over very low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.

Place chicken skin side up on a large foil-lined baking sheet. Mix together
any remaining bread crumb mixture and butter and sprinkle over chicken.
Bake 1 hour.

Prep: 15 mins Cook: 1 hour Serves: 4

Cajun Fried Chicken Recipe

2008-04-19T06:29:00.000-07:00

Oven Fried Chicken--Cajun Style

Yield: 10 Servings

Ingredients

PREHEAT OVEN TO 350 F

3 lb chicken pieces
2 c flour
1 ts salt
1/2 ts cayenne pepper
1 c oil or crisco
2 c finely chopped onion
2 c finely chopped bell pepper
1 clove garlic, minced
2 lb canned peeled tomatoes
1/2 c finely chopped fresh parsely
1 1/2 ts salt
1 tabasco sauce to taste

Instructions

Rinse chicken well-remove skin. In flat pan, mix together flour, salt, pepper; roll chicken pcs. in the flour. Heat oil over med. high heat in lge. skillet. Brown the meat in the hot oil, then remove and place in roasting pan. Over med heat in same skillet and oil in which chicken was fried, add the onions, pepper and garlic, and saute abt. 20 min. Add the tomatoes and parsley and stir in the salt and hot sauce. simmer about 20 min., stirring frequently. Pour the sauce over chicken, cover roaster, and bake for at least 1 hr. or until chicken is tender and no longer pink at the bone. Serve with hot cooked rice.