Cut chicken in pieces suitable for serving.
Beat egg and salt together in a large bowl.
Add chicken and stir until all parts have been covered with egg mixture.
Then roll each separate piece of chicken in bread crumbs. Crushed bran flakes may be substituted for bread crumbs.
Place in well-buttered 2-quart casserole. Dot with bits of butter.
Cover and bake at 350\u00b0 for 2 hours.
Dip chicken in batter of yogurt, egg, oil and thyme.
Fully cover all sides.
Dip chicken in bread crumbs (all sides).
Bake at 350\u00b0 about 1 1/2 hours or until browned.
Tastes like fried chicken.
Serves 4.
Combine eggs, garlic powder, salt, pepper and evaporated milk. Marinate chicken in mixture for 4 days, covered, and refrigerated.
On the fourth day, discard mixture and roll the chicken in bread crumbs.
Deep fry in oil until golden brown. Good hot or cold.
Preheat oven to 425\u00b0.
Wet chicken slightly.
Dip in bread crumbs with paprika.
Put in oven in a greased pan for 50 minutes. Take out.
Brush with melted butter and put back in for 10 minutes more.
Blend eggs and water together; coat chicken with flour, then dip into egg mixture.
Dip the coated chicken into bread crumbs. Heat 1/4 inch of oil in 12-inch skillet.
Cook chicken in oil over medium heat until brown, 15 to 20 minutes.
Turn over once or twice until thickest pieces are done and no longer pink inside.
Rinse chicken breasts.
Place chicken and Italian dressing in one baggie.
Let marinate in refrigerator.
Place bread crumbs, garlic, salt and pepper in baggie.
Mix.
Drop chicken pieces in bag of crumbs and coat completely.
Place on baking dish and bake at 350\u00b0 for 35 to 40 minutes or until done.
Mix bread crumbs, garlic, parsley, salt and pepper. Dip chicken pieces into mixture. When coated, lay it in a pan sprayed with Pam. Sprinkle a little oil over each piece.
Bake at 350\u00b0 for 2 hours.
ight before serving.
Soak Chicken in Water and white vinegar
Pound chicken into thin cutlets.
Slightly beat egg with water.
Mix Herb Blend with bread crumbs or use Brownberry Herb stuffing mix.
Dip cutlets in egg mixture, then in seasoned bread crumbs.
Cover and chill 1 hour.
In nonstick baking dish, arrange chicken cutlets and drizzle each with melted margarine and lemon juice.
Bake at 350\u00b0 for 20 to 25 minutes or until golden.
Makes 6 servings.
ell.
Coat chicken with mixture.
Chicken may be covered and
br>mix
together
bread crumbs, paprika, salt,
garlic
owl. Spread bread crumbs in a separate shallow bowl. Dip chicken in egg
Cut chicken breasts in half lengthwise; separate thighs from legs.
The chicken pieces should be all about the same size, for even cooking.
Combine flour, salt and pepper.
Roll chicken pieces in flour and shake off excess.
Dip in beaten eggs.
Roll in bread crumbs, pressing crumbs into chicken.
Gently shake off excess.
Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250\u00b0.
Fry chicken pieces a few at a time for 20 minutes.
Keep fried chicken warm while frying remaining batches.
o 400\u00b0.
Sprinkle chicken with salt and pepper. In
heese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and
o 450\u00b0. Cut each chicken thigh in half crosswise; you
/2 cup bread crumbs; set aside.
Rinse chicken pieces; pat dry
b>bread crumbs and Parmesan cheese together in a shallow dish.
Season chicken
epper to taste. Put the bread crumbs in another shallow plate or
Preheat oven to 375\u00b0.
Combine melted margarine with salt and pepper in shallow bowl.
Place bread crumbs in shallow dish. Unfold chicken and dip one piece at a time into margarine, then bread crumbs, pressing to coat all sides.
Arrange chicken in single layer on baking sheet.
Bake at 375\u00b0 for 25 to 30 minutes, or until brown and fork can be inserted in chicken with ease.
When done, chicken will not be pink when sliced through thickest part.