Cut up frying chicken.
Dip in flour-salt mixture.
Brown chicken in thin layer of oil.
Remove from pan; drain pan leaving chicken bits.
Add orange juice, garlic clove (chopped) and nutmeg to frying bits and simmer.
Orange juice will reduce and thicken. Add chicken and sliced peaches.
Cover and cook for 35 minutes at medium heat.
Cut up frying chicken into 8 pieces or quarters if small. Rinse and leave wet.
In a bowl, mix seasonings.
Coat chicken well.
Place coated chicken in oven-safe pan.
Do not overlap pieces.
Sprinkle bread crumbs on chicken.
Bake until brown in 400\u00b0 to 450\u00b0 oven.
If chicken seems dry, add a little barbecue sauce or water.
Cover with aluminum foil.
Reduce oven to 250\u00b0 or 300\u00b0.
Bake until done, about 1 to 1 1/2 hours.
In a large frying pan, fry bacon til crisp.<
Soak the cut up frying chicken in milk for several hours in refrigerator.
Place flour, salt and pepper in plastic bag.
Dip chicken in egg and then put in flour mixture.
Shake in bag until well coated.
Place chicken on hot oil in a heavy skillet with lid. Turn heat to medium and cover chicken.
Brown well on each side and cook until well done.
Serve with mashed potatoes and white gravy.
Boil frying chicken (cut up) with onion, celery and green pepper. Cool chicken and debone.
Pull into chunks.
Cover the bottom of a baking dish with this mixture.
Melt 1 stick margarine and add dry cornbread stuffing mix.
Layer all of the chicken over the stuffing.
Combine the soups and 2 cans of broth.
Pour soup mixture over top of the chicken. Bake at 350\u00b0 for 45 minutes.
Lightly grease a 9 x 13-inch pan.
Sprinkle 1 package of onion soup mix in pan.
Arrange a cut up frying chicken on top.
Mix together the mushroom soup, wine and water.
Pour over chicken. Cover with heavy-duty Reynolds Wrap.
Bake 1 hour at 350\u00b0. Uncover.
Bake 1 hour.
Serve with rice.
Boil frying chicken; cool.
Bone and place chicken in bottom of casserole.
Pour soup and milk mixture over chicken.
Mix chicken broth and dressing mix.
Spoon on top.
Bake at 350\u00b0 for 30 minutes or longer until brown.
Cook and bone 1 hen or frying chicken.
Place in baking dish. Mix together and cook for 2 minutes:
1 cup chicken broth, 1 can cream of celery or cream of chicken soup.
Pour over chicken mixture and let stand 30 minutes.
Add salt and pepper to taste.
Cut up frying chicken into serving pieces.
Place in 9 x 13-inch greased pan.
Add rice over chicken, onion soup mix, chicken soup and mushroom soup.
Mix with water.
Put over all. Sprinkle paprika over all.
Bake, covered, for 1 1/2 hours at 350\u00b0.
Remove cover and cook 15 minutes more.
Heat in skillet until garlic is lightly browned 1/2 cup olive oil and 2 garlic cloves, sliced thin.
Meanwhile coat with flour 1 frying chicken.
Place skin side down in skillet with oil and brown.
While chicken is browning, combine 3 1/2 cups tomatoes (sieved), 1 1/4 teaspoon salt, 1 teaspoon oregano and 1/2 teaspoon pepper.
Slowly add tomato mixture to browned chicken with 1 teaspoon chopped parsley.
Cook slowly 25 to 30 minutes or until thickest pieces of chicken are tender when pierced with fork.
o 2 1/2 pound frying chicken.
Dip in milk.
Heat oven to 425\u00b0. Mix flour and seasonings in bowl. Put shortening in 9x13 dish, and put into oven to melt. Roll chicken in flour mixture to coat thoroughly. Place chicken, skin side down in single layer in hot shortening. Bake 30 min. Turn skin side up and bake another 30 min. or until chicken is tender. 4 servings. I always had trouble skillet frying chicken; the outside would be golden brown and the inside would still be pink. with this recipe it seems to come out just right.
Stew the frying chicken.
Combine meat from 1 medium chicken or 3 cups leftover chicken or turkey, the sour cream and soup. Place in greased casserole.
Top with stuffing mix into which you have tossed the melted margarine.
Bake, uncovered, at 350\u00b0 for 20 to 30 minutes.
o peel easily.
Dredge chicken in flour mixed with salt
Wash and skin a plump frying chicken.
Put in crock-pot; cover with Italian dressing.
Cook on low for 8 hours.
(If oven cooking is preferred, place chicken in a covered casserole dish and bake at 350\u00b0 for one hour, or until meat falls from bone.)
Cut up frying chicken; remove all skin.
Wash and dry pieces. Season.
Dip each piece in skim milk and roll in corn flakes.
Let stand briefly so coating will adhere.
Place chicken on oiled pan. Do not crowd.
Bake in preheated oven at 400\u00b0.
Crumbs will form a crisp skin.
Melt margarine in a 9 x 13-inch glass pan.
In a paper bag, mix flour and seasonings.
Cut up frying chicken.
Place pieces in bag and coat with seasoning mixture.
Place chicken pieces in pan, skin side down, and bake for 1/2 hour.
Turn pieces and bake for 1/2 hour more.
Pour box of quick cooking rice into a 10 x 10-inch or 9 x 13-inch baking dish which you've buttered first.
Mix the milk and soups and pour over the rice.
Place uncooked frying chicken parts over the rice and sprinkle 1/2 package dry onion soup mixture over the top.
Cover the dish and bake in a 325\u00b0 oven for 2 1/2 hours. Soups can be varied.
Mix first ingredients and put in baking dish.
Sprinkle package of dry onion soup over top.
Lay pieces of frying chicken on top.
Bake 1 1/2 hours at 350\u00b0 (325\u00b0 for glass dish).
Nice and easy.
a bowl. Many Vietnamese Chicken recipes usually require a short time