MARINATE chicken livers at least 2
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
b>Recipe #453973.
MARINATE chicken
TRUSTED RECIPE). YOU
ND STEPS TO BRINE THE CHICKEN, ADD CHICKEN TO 2 QUARTS COLD
PREPARE RECIPE EXACTLY AS
In a bowl, combine all cooked vegetables and chicken; add the cream of chicken soup and seasoning.
The mixture should be thick, but not too thick; if the mixture is too thick add some milk to the mixture.
Scoop the mixture into individual pie pans.
Use the KFC biscuit recipe, which I have added to my collection, to make the crust.
Roll out the dough thin, and place on top; then brush with butter.
Bake in a 375 F oven for 15 to 25 minutes or until it is heated throughout and the crust is golden brown.
br>Dip each piece of chicken into the egg / milk mixture
level cup of prepared Recipe #453973 (without added flour).
lended.
FOLLOW link to Recipe #433557 for complete brining, preparation
Mix all dry ingredients, except breadcrumbs, well in a large bowl.
Dip chicken pieces in beaten eggs.
Then turn them over in regular bread crumbs.
Finally plunge them in the flour-spices mixture.
Heat oven to 350 degrees.
Place chicken in a tray and cover with foil (shiny side out).
Cook 40 minutes.
Remove the foil then cook for another 40 minutes.
Baste lightly with oil 5 minutes before the end.
Let stand 5 minutes and serve.
ll marinade ingredients together, except chicken, to a food processor and
put oil in skillet and set to medium heat, mix or place all ingredients in your shake and bake bag,except for chicken. mix really good. add a couple of pieces at a time and shake well. Add to your hot skillet. fry each side till good and brown, then sprinkle heavily each side with the chicken seasoning, turn your heat down and cook till done. On your last 2 turnings of chickens sprinkle the chicken seasoning again.
Preheat oven to 375 degrees Fahrenheit.
Cut chicken into 8 pieces(4 legs and 4 thighs.
In a zip lock bag mix all dry ingredients.
Wet chicken.
Put one or two pieces of chicken at a time into the bag and shake well.
Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick.
Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.
heet.
Now, dip the chicken pieces in the mixture and
Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short