PREP PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
SERVINGS - 4
INGREDIENTS
* 1 (4 pound) chicken, cut into pieces
* 1 cup buttermilk
* 2 cups all-purpose flour for coating
* 1 teaspoon paprika
* salt and pepper to taste
* 2 quarts vegetable oil for frying
DIRECTIONS
1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper.
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
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Delicata Creamy Squash Soup Recipe 
17.Mar.09 
Chicken and Other Poultry 
Comments (0)
PREP PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min
SERVINGS - 4
INGREDIENTS
* 2 Teaspoons garlic powder, or to taste
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 cup seasoned bread crumbs
* 1 cup all-purpose flour
* 1/2 cup milk
* 1 egg
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup oil for frying, or as needed
DIRECTIONS
1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
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Garlic Fried Chicken Recipe
Tags: Garlic Chicken
03.Nov.08 Chicken and Other Poultry Comments (0)
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
SERVINGS - 6
INGREDIENTS
* 1 tablespoon cornstarch
* 1 tablespoon cold water
* 1/2 cup white sugar
* 1/2 cup soy sauce
* 1/4 cup cider vinegar
* 1 clove garlic, minced
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 12 skinless chicken thighs
DIRECTIONS
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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Baked Teriyaki Chicken Recipe
Tags: chicken, teriyaki
23.Oct.08 Chicken and Other Poultry Comments (0)
PREP TIME 25 Min
COOK TIME 45 Min
READY IN 1 Hr 10 Min
SERVINGS - 4
INGREDIENTS
* 4 skinless, boneless chicken breasts
* 2 cloves crushed garlic
* 3 tablespoons olive oil
* 3 tablespoons red wine vinegar
* 1 tablespoon Cajun-style seasoning
* 1 cup chopped green onion
* 1 (8 ounce) package sliced fresh mushrooms
* 4 slices Swiss cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a 9×13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.
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Mushroom & Swiss Chicken Recipe
Tags: chicken
19.Oct.08 Chicken and Other Poultry Comments (0)
PREP TIME 5 Min
COOK TIME 5 Min
READY IN 10 Min
SERVINGS - 2
INGREDIENTS
* 1/2 cup mayonnaise
* 1 tablespoon lemon juice
* 1/4 teaspoon ground black pepper
* 2 cups chopped, cooked chicken meat
* 1/2 cup blanched slivered almonds
* 1 stalk celery, chopped
DIRECTIONS
1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
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Basic Chicken Salad
Tags: chicken salad
10.Oct.08 Chicken and Other Poultry, Salads and Dressings Comments (0)
