o 400\u00b0F
Wash chicken thoroughly and lay on paper
Preheat oven to 400\u00b0F. Mix the breadcrumbs, flour, cumin, chili powder, paprika and cilantro. Spread mixture on a shallow plate. Pour the buttermilk onto a separate plate. Dip the chicken drumsticks in the buttermilk, then in the breadcrumbs to coat them evenly. Place drumsticks on a lightly oiled baking sheet. Drizzle with olive oil. Bake 45-50 mins until golden, crisp and cooked through. Serve hot with potato wedges, green salad and mayonnaise.
Sprinkle the chicken pieces with salt and pepper,
killet (Cast Iron is true Southern style).
The oil should
Preheat the oven to 350\u00b0.
Remove the skin and fat from the chicken and discard.
Cut the chicken into six or eight serving-size pieces, then debone the breast.
(Reserve the wings, back and bones from the breast to use for stock.)
In a small bowl, combine the next seven ingredients.
Mix well and reserve 1/2 teaspoon of the seasoning mix; sprinkle the remaining seasoning over the chicken and set aside.
Strip skin from chicken pieces.
Pour buttermilk over chicken in plastic or glass container. turn chicken pieces to coat evenly. Cover and refrigerate several hours or overnight.
Preheat oven 425F Smear 9x13 with oil. set aside.
Drainbuttermilk from chicken, place chicken on rack to drain. Combine bread crumbs with paprika, salt, thyme, and pepper roll chicken in bread crumbs. Arrange in single layer in prepared pan. Bake 30 minutes. Turn chicken. Bake 15 to 20 minutes longer.
Season chicken with salt and pepper.
Dip pieces in milk and coat with flour.
Dip into egg and coat with flour again.
Brown in small amount of oil.
Place pieces in pan and cook in a 300\u00b0 oven for 30 minutes or until done.
Take chicken pieces and remove skin.
ntil nicely golden brown.
Chicken:
While the biscuits are
Remove skin from chicken.
Place in non-metallic container and pour buttermilk over, turning pieces to coat evenly.
Cover and refrigerate several hours or overnight.
Preheat oven to 425\u00b0. Coat a 9 x 13-inch pan with oil.
Arrange chicken on a rack over sink to drain excess buttermilk.
Combine bread crumbs and seasonings.
Roll chicken pieces in seasoned crumbs to coat evenly.
Arrange in single layer in oiled pan.
Bake in preheated oven 30 minutes.
Heat oven to 425\u00b0.
In bowl, mix buttermilk and 1 1/2 teaspoons seasoning.
Soak chicken in buttermilk 2 hours in refrigerator.
In bowl, combine remaining ingredients.
Transfer chicken to dry mixture; coat.
Coat chicken with cooking spray; bake on a greased baking sheet 25 minutes or until golden brown and juices run clear.
Makes 8 servings.
oat each side of the chicken breast halves in the flour
Place buttermilk in a shallow dish.
Combine crackers, garlic powder, sage, salt and pepper in a plastic bag; shake to mix thoroughly.
Dip chicken pieces in buttermilk.
Place one or two pieces at a time in bag; shake to coat.
In a large, deep frying pan, melt lard over medium-high heat to 375\u00b0.
Add chicken pieces; cook, turning frequently, until brown and crispy, about 20 minutes.
Drain on paper towels before serving.
Serves 4.
Add and mix all dry ingredients together.
Beat eggs and add some milk.
Dip chicken in egg and milk, then cover with dry mixture.
Redip in egg and milk mixture and then cover again with dry mixture.
Fry chicken in oil on stove and cook until done. Serve with vegetable of choice.
owl and pour buttermilk over chicken. Stir to coat. Cover and
Combine cornflakes, paprika, garlic powder and thyme and put in plastic bag.
Use no-stick cooking spray.
Brush chicken breasts with buttermilk, then put in bag.
Coat chicken.
Place in baking dish.
Cook for 45 minutes or until done at 400\u00b0.
Preheat oven to 400\u00b0.
Spray large baking sheet with nonstick cooking spray.
In a large shallow bowl, combine buttermilk and red pepper sauce.
On sheet of wax paper, combine cornflake crumbs, flour, salt and black pepper. Dip chicken pieces in buttermilk mixture.
Dredge, coating completely, with cornflake mixture. Arrange chicken on prepared baking sheet; drizzle evenly with oil.
Bake 30 minutes. Turn pieces over and bake 15 to 20 minutes longer or until cooked thoroughly.
Mix pancake mix and 1 package salad dressing (both dry); set aside.
Beat egg with water; stir in second package salad dressing (dry).
Coat evenly each piece of cut up chicken with egg-water-dressing mixture, then roll in pancake-dressing mix. Let dry on toweling.
Heat 1-inch deep oil in a heavy skillet (400\u00b0).
Fry 4 to 5 minutes on each side.
Place on cookie sheets in 350\u00b0 oven for 30 minutes for crispy coating.
Combine egg, buttermilk and 1 tablespoon of oil.
Sift together the flour, curry powder, salt and pepper.
Blend flour mixture into the buttermilk mixture; beat until smooth.
Dip chicken pieces into batter; drain.
Cook batter chicken in deep 350\u00b0 oil for about 12 minutes or until chicken is done.
Fried chicken recipe serves 4 to 6.
Pre heat oil in deep fryer to 350\u00b0F.
Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
Roll them in the spicy flour mixture.
Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
Drain on racks for 5 minutes.