Fried Chicken:
In a shallow baking
Fried Chicken:.
Place chicken in a shallow glass dish.<
ne at a time, dip chicken pieces into egg mixture, then
Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved.
Coat potatoes and chicken strips.
Heat oil in pan and fry chicken and potatoes until done.
Cover and chill.
Prepare fried chicken: Whisk flour with black and
For Dressing: Whisk together ingredients, refrigerate.
For Chicken: Cut chicken into 1\" strips. Whisk eggs with 1/4 cup water. Whisk flour with salt and pepper. Heat oil in skillet to 350. Dip chicken strips in eggs mixture, then coat with flour mixture. Fry 3-4 minutes until done. Season while hot.
For salad: slice tomatoes and toss with greens and onion slices. Top with fried chicken strips and dressing.
enjoy!
1) Cut the chicken into bite size pieces and
Heat oven to 425\u00b0.
In oven
melt
butter in a 13 x 9 x 2-inch pan.
Mix
Bisquick
and
fried chicken seasoning; coat chicken; place skin side down in pan.
Bake 35 minutes.
Turn over and bake 15 minutes longer.
Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!
n a bowl. Many Vietnamese Chicken recipes usually require a short time
skip French's French Fried Onions and use gluten-free
gether in a bag. Add chicken parts in a bag and
ag (let the amount of chicken you are cooking dictate the
br>Cut up chicken into frying pieces,
Bone the chicken if not already done and
lready salted); mix together. Dip chicken in mixture and turn to
ight before serving.
Soak Chicken in Water and white vinegar
esealable bag.
First, dip chicken in soup mixture to coat
Melt oleo in a 9 x 13-inch glass pan in a 425\u00b0 oven.
While the butter is melting, I shake my chicken pieces in a paper bag of flour and seasonings (a little Parmesan cheese is good).
Lay the chicken pieces with skin side down in pans of oleo.
Bake at 425\u00b0 for 1/2 hour. Turn the pieces over and bake for 1/2 hour more. The best crispy chicken you've ever tasted.
Beat 2 eggs with fork.
Add milk; beat again.
Set aside. Season chicken or seafood with creole seasoning or salt and pepper.
Then put meat in flour; shake off excess, then dip meat in egg mixture.
Take out meat; squeeze out excess batter.
Put meat back in flour; coat well and shake off excess.
After heating oil, lower fire to medium heat.
Place meat in pot on medium heat. Cook until golden brown on both sides.