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!
br>Cut up chicken into frying pieces,
Bone the chicken if not already done and
ight before serving.
Soak Chicken in Water and white vinegar
large shallow dish. Dust chicken in the cornstarch mixture and
Fry chicken using desired coating, do not overcook.
Season with salt, pepper, parsley and garlic powder, drain remaining oil from pan.
Add wine, broth, mushrooms and artichoke hearts. Sprinkle chicken with grated cheese and simmer, covered, for 10 to 15 minutes.
Serve with noodles.
Serves 4 to 6.
Put chicken in a large Ziploc bag
1. Pour flour, cornstarch, seasoned salt, pepper, cayenne, paprika into a 1 gallon ziplok bag and shake to combine.
2. Rinse and pat the chicken pieces dry with paper towels.
3. Beat eggs with water until well combined.
4. Put oil into electric skillet and heat to 350f.
5. Dip chicken pieces into egg mixture.
6. Toss dipped pieces into ziplock bag with flour mixture until well-coated.
7. Place chicken pieces into hot oil and cook about 10 minutes per side, until golden brown and juices run clear.
8. Enjoy!
Generously season the chicken with the above spices, to your taste.
Add a few handfuls of flour to the mixture; then let sit for about 10-15 minutes.
Heat the oil.
Fry chicken until done (juices should run clear).
Drain on absorbent paper (or paper bags) and serve.
In a large bowl, combine oil, parsley, garlic and pepper.
Add chicken and toss to thoroughly coat each piece. Cover and refrigerate for at least 1 hour, turning occasionally.
Heat oven to 350\u00b0.
In a large pie plate, combine bread crumbs and cheese. Remove chicken from marinade; completely coat each piece with bread crumb mixture, shaking off any excess.
Arrange in one layer in a 13 x 9 x 2-inch baking pan. Bake 1 hour or until cooked through, turning occasionally.
Serves 4.
Cut chicken into pieces.
Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.
skip French's French Fried Onions and use gluten-free