Fried Chicken

Cookbook
By Heviz’s

All ideas, suggestions and

guides written here are only
for informative purposes.
While Author has taken steps
to prepare information
contained here with great
accuracy, all readers need to
 use them at their own risk

Copyright © 2015 Heviz’s. All

rights reserved. Including the
right to reproduce this book or
portions thereof, in any form.
No part of this text may be
reproduced in any form
without the express written
permission of the author.
 Introduction
Fried chicken recipes start with a bath
in a seasoned marinade of some sort,
whether it's buttermilk, milk and eggs,
or even pickle juice. Adding plenty of
salt to this mixture can help your
chicken stay moist.
As chicken fries, liquid evaporates and
the breading dehydrates. After that,
proteins in the marinade and flour
will set and start to brown, giving the
crust flavor. The more surface area
you have, the crunchier the crust and
the more flavorful the bird.
I want to thank you and
congratulate you for buying
this book, this book- how do
you start on this book. This is
the question that most people
have. The greatest challenge
is not usually the zeal and the
motivation to start on this
books but rather how to get
easy and delicious recipes to
get started on those books.
We have been made to
believe that you have not
eaten any meal unless you
have some grains. However
do you know that some of
these grains are the reason
for all the problems that we
are currently facing like
besity.This books has
amazing recipes to get you
started on your journey to
eating like caveman;
I have compiled breakfast,
lunch, dinner and dessert
recipes with this books be rest
assured that you will have no
problem starting this book
recipes. As the books recipes
are simple, easy to make and
delicious. Thanks again for
downloading this books, I
hope you enjoy it.

Table of content
Oven-Fried Chicken
Chimichangas
Moist Cheddar-Garlic
Oven Fried Chicken
Breast
Perfect Southern Fried
Chicken
Incredible Oven Fried
Chicken
Southern Fried Chicken
(Look out KFC!) (Paula
Deen)
Pesto "Fried" Chicken
Oven Fried Chicken II
Amish Oven-Fried
Chicken
Chinese Fried Rice
Delicious Fried Chicken
Breast
Oven Fried Chicken
Buttermilk Southern
Fried Chicken
Southern Fried Chicken
Chicken Fried Chicken
With Milk Gravy
Fried Rice
Kentucky Fried
Chicken
Stir-Fry Chicken With
Garlic Sauce
Buttermilk Fried
Chicken
Stir-Fried Chicken and
Noodles
Chipotle Oven Fried
Chicken
Oven Fried Chicken
Deviled Fried Chicken
Southern Fried Chicken
Fried Chicken Salad
Ranch Marinated Oven-
fried Chicken
Fried Chicken by Todd
Wilbur
Thunder Bay Oven
Fried Chicken
Amish Baked Fried
Chicken
Oven Fried Chicken
With Honey Butter
Sauce II
Oven Fried Chicken
With Corn Flakes
Zesty Fried Chicken
Fried Chicken Fingers
(Tenders)
Kentucky-Style Fried
Chicken
Mustardy Fried Chicken
Breasts
Crusty Fried Chicken
KFC and Kentucky
Fried Chicken Biscuits
Carolina Crispy
Buttermilk Fried
Chicken
Oven-Fried Garlic
Chicken
Fried Chicken
Kentucky Fried
Chicken Seasoning Mix
Fried Chicken Tenders
• Secret Ingredient Best
Juicy Fried Chicken
• Low-Fat Bisquick Oven
Fried Chicken
• Oven Fried Chicken
Breast Cutlets
• Very Simple Oven Fried
Chicken -- Low Fat
• Crispy Oven Fried
Chicken With Gravy
• Chicken Fried Chicken
• Fried Chicken Livers
• Fried Rice
• Egyptian Chicken
Panne (Breaded Fried
Chicken Breasts)
• Crispy Fried Chicken
Spring Rolls
• Chicken Thighs Oven
Fried
• Great Southern Oven
Fried Chicken
• Fried Chicken Legs
Done My Way!
• Buttermilk Fried
Chicken
• Oven Fried Bisquick
Chicken
• Marlboro Country
Chicken Fried Steak
(Country Fried)
• Southern Fried Chicken
with Milk Gravy
• Chicken Fried Steak
W/Cream Gravy
• Chicken Fried Rice -
OAMC
Southwestern Oven Fried
Chicken
Mexican Fried Chicken
Breast of Chicken Oaxaca
- Fried Chicken in
Chipotle Sauce
Chicken-Fried Steak
Fried Chicken
Pan-Fried Chicken
Schnitzel-Style
Fried Chicken
Oven Fried Chicken
Fried Chicken Livers
Garlic Fried Chicken
Breast
Oven Fried Southern Style
Cinnamon Honey Chicken
Down Home in Georgia
Southern Fried Chicken
Best Ever Spicy Oven-
Fried Chicken - Southern
Chinese Restaurant Fried
Rice
Moist Oven Fried Chicken
City Fried Chicken
Oven Fried Chicken
Chicken Stir-Fry
Derby Fried Chicken
Amazon Fried Chicken
Breasts With Cilantro
Sauce
Southern Fried Chicken
• Awesome Golden Oven
Fried Chicken
• Chicken Pineapple Stir-
Fry
• Oven Fried Chicken
With Honey Butter Sauce
I
• Mustard/parm Fried
Chicken Breasts
• Extra-Crispy Fried
Chicken Breast
• Thai Fried Chicken
• Spicy Oven-Fried
Chicken
• Country-Fried Chicken
with Gravy
• Super Crisp Country
Fried Chicken
• Fried Chicken
Sandwich
• Ultra Low Fat Chicken-
Fried Chicken With Cream
Gravy
• Baked-Up Fried
Chicken, Low Fat
• Oven-Fried Cornflake
Chicken
• Thai Chicken Fried Rice
with Basil - Kao Pad
Krapao
• Paula Deens Fried
Chicken
• Crisp Crusted Oven-
Fried Chicken by Judy-
Jude
• Buttermilk-Honey Fried
Chicken Fingers
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 PS: May I Ask
Special Favour
Table of Contents
• Moist Cheddar-Garlic Oven Fried
Chicken Breast
• Perfect Southern Fried Chicken
• Incredible Oven Fried Chicken
• Southern Fried Chicken (Look out
KFC!) (Paula Deen)
• Pesto "Fried" Chicken
• Oven Fried Chicken II
• Amish Oven-Fried Chicken
• Chinese Fried Rice
• Delicious Fried Chicken Breast
• Oven Fried Chicken
• Buttermilk Southern Fried
Chicken
• Southern Fried Chicken
• Chicken Fried Chicken With Milk
Gravy
• Fried Rice
• Kentucky Fried Chicken
• Stir-Fry Chicken With Garlic
Sauce
• Buttermilk Fried Chicken
• Stir-Fried Chicken and Noodles
• Chipotle Oven Fried Chicken
• Deviled Fried Chicken
• Southern Fried Chicken
• Fried Chicken Salad
• Ranch Marinated Oven-fried
Chicken
• Fried Chicken by Todd Wilbur
• Thunder Bay Oven Fried Chicken
• Amish Baked Fried Chicken
• Oven Fried Chicken With Honey
Butter Sauce II
• Oven Fried Chicken With Corn
Flakes
• Zesty Fried Chicken
• Fried Chicken Fingers (Tenders)
• Kentucky-Style Fried Chicken
• Mustardy Fried Chicken Breasts
• Crusty Fried Chicken
• KFC and Kentucky Fried Chicken
Biscuits
• Carolina Crispy Buttermilk Fried
Chicken
• Oven-Fried Garlic Chicken
• Fried Chicken
• Kentucky Fried Chicken
Seasoning Mix
• Secret Ingredient Best Juicy Fried
Chicken
• Low-Fat Bisquick Oven Fried
Chicken
• Oven Fried Chicken Breast Cutlets
• Very Simple Oven Fried Chicken --
Low Fat
• Crispy Oven Fried Chicken With
Gravy
• Chicken Fried Chicken
• Fried Chicken Livers
• Fried Rice
• Egyptian Chicken Panne (Breaded
Fried Chicken Breasts)
• Crispy Fried Chicken Spring Rolls
• Chicken Thighs Oven Fried
• Great Southern Oven Fried Chicken
• Fried Chicken Legs Done My Way!
• Buttermilk Fried Chicken
• Oven Fried Bisquick Chicken
• Marlboro Country Chicken Fried
Steak (Country Fried)
• Southern Fried Chicken with Milk
Gravy
• Chicken Fried Steak W/Cream Gravy
• Chicken Fried Rice - OAMC
• Southwestern Oven Fried Chicken
• Mexican Fried Chicken
• Breast of Chicken Oaxaca - Fried
Chicken in Chipotle Sauce
• Chicken-Fried Steak
• Fried Chicken
• Pan-Fried Chicken Schnitzel-Style
• Fried Chicken
• Oven Fried Chicken
• Fried Chicken Livers
• Garlic Fried Chicken Breast
• Oven Fried Southern Style Cinnamon
Honey Chicken
• Down Home in Georgia Southern
Fried Chicken
• Best Ever Spicy Oven-Fried Chicken
- Southern
• Chinese Restaurant Fried Rice
• Moist Oven Fried Chicken
• City Fried Chicken
• Oven Fried Chicken
• Chicken Stir-Fry
• Derby Fried Chicken
• Amazon Fried Chicken Breasts With
Cilantro Sauce
• Awesome Golden Oven Fried
Chicken
• Chicken Pineapple Stir- Fry
• Oven Fried Chicken With Honey
Butter Sauce I
• Mustard/parm Fried Chicken Breasts
• Extra-Crispy Fried Chicken Breast
• Thai Fried Chicken
• Spicy Oven-Fried Chicken
• Country-Fried Chicken with Gravy
• Super Crisp Country Fried Chicken
• Fried Chicken Sandwich
• Ultra Low Fat Chicken-Fried Chicken
With Cream Gravy
• Baked-Up Fried Chicken, Low Fat
• Oven-Fried Cornflake Chicken
• Thai Chicken Fried Rice with Basil -
Kao Pad Krapao
• Paula Deens Fried Chicken
• Crisp Crusted Oven-Fried Chicken by
Judy- Jude
• Buttermilk-Honey Fried Chicken
Fingers
PS: May I Ask Special Favour
Oven-Fried Chicken Chimichangas
Ingredients
Directions
Moist Cheddar-Garlic Oven Fried Chicken
Breast
Ingredients
Directions
Perfect Southern Fried Chicken
Ingredients
Directions
Incredible Oven Fried Chicken
Ingredients
Directions
Southern Fried Chicken (Look out KFC!)
(Paula Deen)
Ingredients
Directions
Pesto "Fried" Chicken
Ingredients
Directions
Oven Fried Chicken II
Ingredients
 Directions
Amish Oven-Fried Chicken
Ingredients
Directions
Chinese Fried Rice
Ingredients
Directions
Delicious Fried Chicken Breast
Ingredients
Directions
Oven Fried Chicken
Ingredients
Directions
Buttermilk Southern Fried Chicken
Ingredients
Directions
Southern Fried Chicken
Ingredients
 Directions
Chicken Fried Chicken With Milk Gravy
Ingredients
Directions
Fried Rice
Ingredients
Directions
Kentucky Fried Chicken
Ingredients
Directions
Stir-Fry Chicken With Garlic Sauce
Ingredients
Directions
Buttermilk Fried Chicken
Ingredients
Directions
Stir-Fried Chicken and Noodles
Ingredients
 Directions
Chipotle Oven Fried Chicken
Ingredients
Directions
Oven Fried Chicken
Ingredients
Directions
Deviled Fried Chicken
Ingredients
Directions
Southern Fried Chicken
Ingredients
Directions
Fried Chicken Salad
Ingredients
Directions
Ranch Marinated Oven-fried Chicken
Ingredients
 Directions
Fried Chicken by Todd Wilbur
Ingredients
Directions
Thunder Bay Oven Fried Chicken
Ingredients
Directions
Amish Baked Fried Chicken
Ingredients
Directions
Oven Fried Chicken With Honey Butter Sauce
II
Ingredients
Directions
Oven Fried Chicken With Corn Flakes
Ingredients
Directions
Zesty Fried Chicken
 Ingredients
Directions
Fried Chicken Fingers (Tenders)
Ingredients
Directions
Kentucky-Style Fried Chicken
Ingredients
Directions
Mustardy Fried Chicken Breasts
Ingredients
Directions
Crusty Fried Chicken
Ingredients
Directions
KFC and Kentucky Fried Chicken Biscuits
Ingredients
Directions
Carolina Crispy Buttermilk Fried Chicken
 Ingredients
Directions
Oven-Fried Garlic Chicken
Ingredients
Directions
Fried Chicken
Ingredients
Directions
Kentucky Fried Chicken Seasoning Mix
Ingredients
Directions
Fried Chicken Tenders
Ingredients
Directions
Secret Ingredient Best Juicy Fried Chicken
Ingredients
Directions
Low-Fat Bisquick Oven Fried Chicken
 Ingredients
Directions
Oven Fried Chicken Breast Cutlets
Ingredients
Directions
Very Simple Oven Fried Chicken -- Low Fat
Ingredients
Directions
Crispy Oven Fried Chicken With Gravy
Ingredients
Directions
Chicken Fried Chicken
Ingredients
Directions
Fried Chicken Livers
Ingredients
Directions
Fried Rice
 Ingredients
Directions
Egyptian Chicken Panne (Breaded Fried
Chicken Breasts)
Ingredients
Directions
Crispy Fried Chicken Spring Rolls
Ingredients
Directions
Chicken Thighs Oven Fried
Ingredients
Directions
Great Southern Oven Fried Chicken
Ingredients
Directions
Fried Chicken Legs Done My Way!
Ingredients
Directions
Buttermilk Fried Chicken
Ingredients
irections
Oven Fried Bisquick Chicken
Ingredients
Directions
Marlboro Country Chicken Fried Steak
(Country Fried)
Ingredients
Directions
Southern Fried Chicken with Milk Gravy
Ingredients
Directions
Chicken Fried Steak W/Cream Gravy
Ingredients
Directions
Chicken Fried Rice - OAMC
Ingredients
 Directions
Southwestern Oven Fried Chicken
Ingredients
Directions
Mexican Fried Chicken
Ingredients
Directions
Breast of Chicken Oaxaca - Fried Chicken in
Chipotle Sauce
Ingredients
Directions
Chicken-Fried Steak
Ingredients
Directions
Fried Chicken
Ingredients
Directions
Pan-Fried Chicken Schnitzel-Style
 Ingredients
Directions
Fried Chicken
Ingredients
Directions
Oven Fried Chicken
Ingredients
Directions
Fried Chicken Livers
Ingredients
Directions
Garlic Fried Chicken Breast
Ingredients
Directions
Oven Fried Southern Style Cinnamon Honey
Chicken
Ingredients
Directions
Down Home in Georgia Southern Fried
Chicken
Ingredients
Directions
Best Ever Spicy Oven-Fried Chicken -
Southern
Ingredients
Directions
Chinese Restaurant Fried Rice
Ingredients
Directions
Moist Oven Fried Chicken
Ingredients
Directions
City Fried Chicken
Ingredients
Directions
Oven Fried Chicken
Ingredients
 Directions
Chicken Stir-Fry
Ingredients
Directions
Derby Fried Chicken
Ingredients
Directions
Amazon Fried Chicken Breasts With Cilantro
Sauce
Ingredients
Directions
Southern Fried Chicken
Ingredients
Directions
Awesome Golden Oven Fried Chicken
Ingredients
Directions
Chicken Pineapple Stir- Fry
 Ingredients
Directions
Oven Fried Chicken With Honey Butter Sauce I
Ingredients
Directions
Mustard/parm Fried Chicken Breasts
Ingredients
Directions
Extra-Crispy Fried Chicken Breast
Ingredients
Directions
Thai Fried Chicken
Ingredients
Directions
Spicy Oven-Fried Chicken
Ingredients
Directions
Country-Fried Chicken with Gravy
 Ingredients
Directions
Super Crisp Country Fried Chicken
Ingredients
Directions
Fried Chicken Sandwich
Ingredients
Directions
Ultra Low Fat Chicken-Fried Chicken With
Cream Gravy
Ingredients
Directions
Baked-Up Fried Chicken, Low Fat
Ingredients
Directions
Oven-Fried Cornflake Chicken
Ingredients
Directions
Thai Chicken Fried Rice with Basil - Kao Pad
Krapao
Ingredients
Directions
Paula Deens Fried Chicken
Ingredients
Directions
Crisp Crusted Oven-Fried Chicken by Judy-
Jude
Ingredients
Directions
Buttermilk-Honey Fried Chicken Fingers
Ingredients
Directions
 Oven-Fried
Chicken
Chimichangas

Ingredients
 2
⁄3 cup picante sauce or 2⁄3 cup
your favorite salsa
1 teaspoon ground cumin
1
⁄2 teaspoon dried oregano
leaves, crushed
1 1⁄2 cups cooked chicken,
chopped
1 cup shredded cheddar cheese
2 green onions, chopped with
some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for
serving
chopped green onion, for serving
picante sauce, for serving
Directions
1. Mix chicken, picante sauce or
salsa, cumin, oregano, cheese and
onions.
2. Place about 1/4 cup of the chicken
mixture in the center of each
tortilla.
3. Fold opposite sides over filling.
4. Roll up from bottom and place
seam-side down on a baking sheet.
5. Brush with melted margarine.
6. Bake at 400°F for 25 minutes or
until golden.
7. Garnish with additional cheese and
green onion and serve salsa on the
side.
 Moist Cheddar-
Garlic Oven Fried
Chicken Breast

Ingredients
1
⁄3 cup butter, melted
2 tablespoons minced garlic (can
use more or less)
2 teaspoons garlic powder, divided
(garlic lovers can use more)
1
⁄2 teaspoon seasoning salt (or can
use white salt)
3
⁄4 cup seasoned dry bread crumb
(seasoned or plain)
1
⁄2 cup finely grated cheddar cheese
1
⁄4 cup freshly grated parmesan
cheese
1
⁄2 teaspoon ground black pepper
(or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional
and use any amount desired, or can
 use shredded mozzarella cheese)
Directions
1. Preheat oven to 350°F.
2. Butter an 11 x 7-inch pan (if using
more than 4 breasts use a larger
pan).
3. In a bowl, combine melted butter
with fresh minced garlic, 1
teaspoon garlic powder and salt.
4. In another bowl, combine the dry
breadcrumbs with 1/2 cup finely
grated cheddar cheese, Parmesan
cheese 1 teaspoon garlic powder
and coarse ground black pepper.
5. Dip chicken in butter mixture; then
in crumb mixture.
6. Place in prepared pan and bake
 uncovered for 35-45 minutes or
until cooked through, larger breasts
may take more time (placing the
chicken on a rack in a pan will
produce an extra crispy crust).
7. Top with shredded cheddar or
mozzarella the last 5 minutes of
cooking (this is only optional.
 Perfect Southern
Fried Chicken

Ingredients
1 whole chicken, cut into 10 pieces
(2 legs, 2 thighs, 2 wings, 4 breast)
4 cups water
 3 teaspoons salt
1 cup buttermilk
2 eggs
1 tablespoon Season-All salt
1 cup flour
2 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons Season-All salt
vegetable oil or shortening (for
frying)
Directions
1. Soak chicken in water and salt at
least 2 hours in the refrigerator.
2. Mix buttermilk, eggs and Season
All and dip chicken pieces in this
mixture.
3. Combine 1 cup flour, 2 tbsp corn
meal, 2 tsp dried oregano, and 2 tsp
Season All in a bag.
4. Drop two pieces of dipped chicken
in the bag at one time.
5. Shake to coat.
6. Place on wire rack to rest.
7. (I place wax paper under the rack
to catch any flour that falls off.)
Heat a shallow layer of oil or
shortening to 360 F in a jumbo
chicken skillet (cast iron is great
for this job) or an electric skillet.
8. Place the chicken in the pan, trying
not to crowd the pieces.
9. Cover for the first five minutes.
10. Check the chicken.
11. When golden brown,
turn.
12. Cover for the next five
minutes.
13. Remove cover and
cook uncovered, turning
occasionally, as needed for a total
of an additional 20 minutes or until
cooked through.
14. Watch carefully, and
don't allow it to get too dark.
15. If it's frying too fast,
reduce heat slightly.
16. NOTE- the key is to
cover in the beginning to start the
cooking process inside the chicken,
but to uncover during the last part
of the cooking time to get the
outside nice and crispy and golden
brown.
 Incredible Oven
Fried Chicken

Ingredients
1 1⁄4 cups buttermilk
1
⁄4 cup olive oil
3 tablespoons Dijon mustard
2 cloves garlic, minced
3 tablespoons hot pepper sauce
(louisiana is good)
2 teaspoons salt
1
⁄2 teaspoon pepper
1 large onion, sliced
12 chicken pieces
1 cup unseasoned breadcrumbs
1
⁄3 cup parmesan cheese
1
⁄4 cup flour
2 teaspoons thyme
1
⁄2 teaspoon paprika
1
⁄2 teaspoon cayenne pepper
1
⁄2 cup melted butter
Directions
1. Whisk buttermilk, oil, hot pepper
sauce, mustard, garlic, 1 tsp salt
and 1/2 teaspoon pepper in a large
bowl.
2. Add the onion and then the chicken
turning to coat each piece with the
marinade.
3. Cover; chill at least three hours or
up to one day turning the chicken
occasionally.
4. Combine breadcrumbs, cheese,
flour, thyme, paprika, cayenne and
1 tsp salt in a large baking dish.
5. Remove the chicken from the
marinade and roll in the
breadcrumb mixture.
6. Set chicken on a rack to dry for
about 30 minutes.
7. Preheat oven to 400F degrees.
8. Place chicken in large baking dish
and pour butter over the chicken.
9. Bake until crisp and brown,
approximately 50 minutes.
 Southern Fried
Chicken (Look out
KFC!) (Paula
Deen)
Ingredients
2 lbs cut-up chicken
Sauce mixture
4 eggs
1
⁄3 cup water
1 cup hot sauce (I use Louisiana
Hot Sauce, Tabasco might be
hotter)
Seasoning blend
1 1⁄2 teaspoons salt
1 1⁄4 teaspoons fresh ground black
pepper
1
⁄4 teaspoon garlic powder
Dredging mixture
2 cups all-purpose flour
 1 tablespoon baking powder
1
⁄4 teaspoon salt
Directions
1. Heat peanut oil in a large deep pot
to 350°F (do not fill more than half
full--you don't want a hot-oil spill-
over accident!).
2. For sauce mixture: in a medium-
sized bowl, beat the eggs with the
water.
3. Add hot sauce and whisk together
well.
4. Pour this mixture into a large
plastic zip-top bag.
5. For seasoning mixture: In a small
bowl, combine 1 teaspoon salt, 1/4
teaspoon freshly ground black
 pepper and 1/4 teaspoon garlic
powder.
6. For dredging mixture: In a another
bowl, mix flour, baking powder
and 1/4 teaspoon salt.
7. Rinse and pat dry chicken pieces
with a paper towel.
8. Cut breast pieces in half across
ribs.
9. Sprinkle chicken generously on
both sides with seasoning blend.
10. Drop a few chicken
pieces of chicken into bag of sauce
mixture and squish around to coat
thoroughly.
11. One piece at a time,
roll chicken in flour mixture and
drop into hot oil.
12. Don't crowd chicken
pieces--I cook about half the
chicken at a time.
13. Fry chicken until brown
and crisp.
14. Drain on paper
toweling.
15. Dark meat will take
about 14 minutes, white meat about
10 minutes.
16. Remember smaller
pieces cook faster than the larger
ones.
17. You can check for
doneness by piercing to the bone in
the thickest part with a fork.
18. If the juices run clear, it
is done.
 Pesto "Fried"
Chicken

Ingredients
1 1⁄2 lbs boneless skinless chicken
breasts
3 tablespoons purchased pesto
 sauce (I use Classico)
1
⁄4 cup corn flake crumbs
Directions
1. Preheat oven to 375º.
2. Brush pesto over chicken breast
fillets, coating both sides.
3. Coat with Corn Flake crumbs.
4. Bake on non-stick cookie sheet for
15-20 minutes or until cooked
through
 Oven Fried
Chicken II

Ingredients
4 chicken parts
1
⁄2 cup flour
 1 teaspoon salt
1
⁄4 teaspoon fresh pepper, ground
1
⁄4 teaspoon paprika
1
⁄4 teaspoon garlic powder
1
⁄4 teaspoon onion powder
Directions
1. Preheat oven to 450
2. Combine all dry ingredients in a
plastic bag.
3. Wash your chicken and shake off
excess water.
4. Drop in bag and shake each piece.
Place in a metal pan skin side
down and put in preheated oven.
5. Turn pieces over after about 20
minutes.
6. Continue baking until crisp and
browned.
Amish Oven-Fried
Chicken

Ingredients
1
⁄3 cup vegetable oil
1
⁄3 cup butter
1 cup all-purpose flour
 1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram
10 chicken pieces
Directions
1. Place oil and butter in a shallow
cooking pan and place in 375ºF
oven to melt butter, set aside.
2. In a large paper sack, combine dry
ingredients.
3. Roll the chicken pieces, 3 at a time,
in butter and oil then drop into a
sack and shake to cover.
4. Place on a plate until all pieces are
coated.
5. Leave any excess butter and oil in
pan.
6. Place chicken in the pan skin side
down (or its just as good if you
remove all the skin first).
7. Bake at 375ºF for 45 minutes.
8. Turn chicken pieces over and bake
5 to 10 minutes longer or until crust
begins to bubble.
 Chinese Fried
Rice

Ingredients
3
⁄4 cup finely chopped onion
2 1⁄2 tablespoons oil
1 egg, lightly beaten (or more eggs
if you like)
 3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless
pork or 8 ounces chicken, chopped
1
⁄2 cup finely chopped carrot (very
small)
1
⁄2 cup frozen peas, thawed
4 cups cold cooked rice, grains
separated (preferably medium
grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add
more if you like)
Directions
1. Heat 1 tbsp oil in wok; add
 chopped onions and stir-fry until
onions turn a nice brown color,
about 8-10 minutes; remove from
wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3
drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling
to coat surfaces; add egg mixture;
working quickly, swirl egg until
egg sets against wok; when egg
puffs, flip egg and cook other side
briefly; remove from wok, and
chop into small pieces.
5. Heat 1 tbsp oil in wok; add
selected meat to wok, along with
carrots, peas, and cooked onion;
stir-fry for 2 minutes.
6. Add rice, green onions, and bean
sprouts, tossing to mix well; stir-fry
for 3 minutes.
7. Add 2 tbsp of light soy sauce and
chopped egg to rice mixture and
fold in; stir-fry for 1 minute more;
serve.
8. Set out additional soy sauce on the
table, if desired
 Delicious Fried
Chicken Breast

Ingredients
2 1⁄2 lbs boneless skinless chicken
breasts, sliced in half
1 quart buttermilk
1 tablespoon kosher salt
COATING
2 cups all-purpose flour
2 -3 teaspoons garlic powder
(garlic lovers use 3 teaspoons)
1
⁄4 teaspoon cayenne pepper
(optional or adjust to heat level)
1 teaspoon black pepper
3 teaspoons salt (you can reduce to
2 teaspoons if desired)
1 teaspoon Old Bay Seasoning
1
⁄2 teaspoon marjoram
1
⁄2 teaspoon dried thyme
1
⁄4 teaspoon celery powder
oil (for frying, do not use olive oil)
Directions
1. Soak the chicken breasts in the
buttermilk and salt for 8-24 hours.
2. When ready to make the breasts,
mix all coating ingredients together,
and coat each chicken breast.
3. Place oil in a 10-inch heavy-
bottomed skillet up to about 1/3 of
the pan.
4. Heat to about 350°F, then reduce
heat a bit just before frying the
breasts.
5. Cook/fry about 8 minutes per side.
6. *NOTE* reduce the heat if you find
that the chicken is browning too
much, careful not to over brown.
 Oven Fried
Chicken

Ingredients
1
⁄4 cup butter
1 chicken, cut in pieces
 1
⁄2 cup flour
1 teaspoon salt
1 teaspoon paprika
1
⁄4 teaspoon pepper
Directions
1. Preheat oven to 425°F.
2. Heat butter in 9 x 12 pan until
melted.
3. Mix: flour, salt, paprika and pepper
in bag.
4. Shake chicken in, coating well.
5. Place in pan; bake 30 min, turn
chicken over and bake approx 15
minute more.
 Buttermilk
Southern Fried
Chicken

Ingredients
 2 -3 lbs frying chickens, cut up
2 cups buttermilk
1 cup all-purpose flour
2 teaspoons salt (or to taste)
1 teaspoon black pepper, Freshly
ground (or to taste)
1 teaspoon paprika
1
⁄4 teaspoon garlic powder
(optional)
1
⁄4 teaspoon onion powder
(optional)
to taste vegetable oil (for frying)
Directions
1. Wash chicken pieces thoroughly
and pat dry.
2. Place chicken in a long, shallow
 glass baking dish.
3. Pour the buttermilk over the
chicken, cover and refrigerate for a
least 4 hours, turning once or twice.
In a clean plastic or brown paper
bag, combine the flour, salt, pepper,
paprika, and if desired the garlic
and onion powders.
4. Drain the chicken and place two or
three pieces of chicken in the bag
and shake well to coat evenly.
5. Repeat until all chicken has been
coated with seasoned flour mixture.
In a large, heavy skillet, heat about
one-half of oil over medium-high
heat until hot, but not smoking.
6. Add chicken (in batches if
necessary) and brown on all sides,
 about three minutes per side. Place
browned chicken on a warm platter
until all pieces are cooked.
7. When all the chicken pieces are
browned, crowd them into the
skillet, turn heat to medium-low,
cover and cook, turning
occasionally, until tender, about 35-
40 minutes.
8. Remove cover, turn heat to
medium-high and cook six to eight
minutes more or until skin is crispy.
9. Serve at once. Serves 4.
 Southern Fried
Chicken

Ingredients
chicken parts or 1 frying chicken,
cut up
1 cup buttermilk
 2 cups self rising flour
salt and pepper (I usually use 1 tsp.
salt and 1/2 tsp freshly ground
black pepper)
oil (for frying)
Directions
1. Wash chicken and pat dry.
2. Pour buttermilk into a small bowl.
3. Dip chicken into buttermilk,
covering all surfaces.
4. Mix flour, salt, and pepper and
pour into a 1 gallon zip lock bag,
place dipped chicken into flour
mixture and close bag.
5. Shake bag well making sure all
surfaces are covered with flour.
6. Heat 3/4 inch of oil in a heavy
 skillet over medium heat.
7. Shake chicken again and put into
oil, brown lightly on both sides,
reduce heat to medium low and
cook chicken to 180 degrees
internal temperature on an instant
read thermometer, turning
frequently.
8. cooking time may vary slightly
depending on your heat setting.
 Chicken Fried
Chicken With
Milk Gravy

Ingredients
 4 boneless skinless chicken breast
halves
salt and pepper
1
⁄2 cup flour
1 egg, beaten
4 tablespoons oil
Gravy
1
⁄4 cup flour
1 cup fat-free evaporated milk
2 cups milk (I use 2%)
1
⁄2 teaspoon poultry seasoning
salt and pepper
Directions
1. Pound breasts a little to flatten.
2. Roll breasts in flour, then egg, and
 back in flour.
3. Heat oil in large skillet on med hi.
4. Add breasts and cook and turn until
golden brown and juices run clear,
(about 8 minutes).
5. Remove and keep warm.
6. To skillet add flour, stir until light
brown and bubbly.
7. Add a little more oil if needed.
8. Mix the milks together.
9. Slowly pour half the milk mix into
skillet, stirring hard.
10. Continue adding milk
and stirring until as thin as you like.
11. Add salt and pepper.
12. Let boil 1 minute.
13. Spoon over chicken.
 Fried Rice

Ingredients
1 tablespoon butter or 1 tablespoon
margarine
2 eggs, beaten
1 tablespoon butter or 1 tablespoon
margarine
 1
⁄4 cup chopped onion
1
⁄4 cup chopped green pepper
(optional)
2 cups rice, prepared and cooled
1
⁄2 cup cooked pork (optional) or 1⁄2
cup cooked shrimp (optional) or 1⁄2
cup cooked chicken (optional)
1
⁄4 cup soy sauce
1
⁄2 cup cooked peas (optional)
Directions
1. Melt 1 tablespoon butter in skillet
or wok.
2. Scramble eggs in butter, breaking
up the cooked eggs into small
pieces.
3. Set aside.
4. Melt 1 tablespoon butter in skillet
or wok.
5. Saute onions and/or green peppers
in butter for 3 minutes.
6. Combine eggs, onions, rice, and
meat.
7. Stir in soy sauce until color of rice
is uniform.
8. Stir in peas.
9. Heat only until warm.
 Kentucky Fried
Chicken

Ingredients
1 egg, beaten
2 cups milk
2 cups all-purpose flour
 4 teaspoons salt
2 teaspoons black pepper
1 teaspoon msg (monosodium
glutamate-you can use Accent
Flavor Enhancer)
6 cups Crisco cooking oil
2 frying chickens, with skin, each
cut into 6 pieces
Directions
1. In a small bowl combine the egg
and milk.
2. In a separate bowl, combine the
remaining four dry ingredients.
3. Dip each piece of chicken into the
milk mixture until fully moistened.
Roll the moistened chicken into the
flour mixture until completely
 coated.
4. Pour the oil into the pressure fryer
and heat over medium heat to about
400.
5. In groups of 4 or 5, drop the
chicken pieces into the oil and lock
the lid into place. When the steam
begins shooting through the
pressure release, set the timer for
10 minutes.
6. After 10 minutes, release the
pressure according to
manufacturer's instruct ions, and
remove the chicken to paper towels
or a metal rack to drain.
7. Repeat with remaining chicken.
8. TIDBIT: If you prefer not to use
MSG, you may substitute an
additional 1/2 TBS. of salt. Be
aware however that using MSG
produces the best clone of KFC's
fried chicken.
Stir-Fry Chicken
With Garlic Sauce

Ingredients
2 large garlic cloves, minced
 1
⁄4 cup soy sauce
1
⁄4 cup water
1
⁄4 cup honey
2 tablespoons vegetable oil,
divided
1 tablespoon cornstarch
1
⁄4 teaspoon pepper
1
⁄4 teaspoon crushed red pepper
flakes (or to taste)
1 lb boneless skinless chicken
breast, cut into strips
1
⁄4 cup green onion, chopped
Directions
1. Combine garlic, soy sauce, water,
honey, 1 tablespoon oil, cornstarch
 and black/red pepper. Stir chicken
into marinade and mix to coat.
2. Cover and refrigerate at least 2
hours, stirring once to twice.
3. In large skillet, heat remaining oil.
4. Using slotted spoon, transfer
chicken to skillet. Stir-fry about 5
minutes. Add reserved marinade;
continue to cook and stir about 30
seconds until thickened.
5. Remove to platter. Garnish with
green onion. Serve with snow peas,
if desired.
 Buttermilk Fried
Chicken

Ingredients
1 broiler-fryer chicken, cut into 8
pieces (you want the skin on, trust
me, and if you buy a whole chicken
 and cut it up yourself you save a
bun)
2 cups low-fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 cup flour, for dredging
vegetable shortening, for frying
Directions
1. Place chicken pieces into a plastic
container and cover with
buttermilk.
2. Cover and refrigerate for 12-24
hours .
3. Drain chicken in a colander.
4. Combine salt, paprika, garlic
powder, and cayenne pepper.
5. Liberally season chicken with this
mixture.
6. Then, dredge chicken in flour and
shake off excess (by seasoning
before you flour, you trap the
seasoning under the flour coating,
and you use a lot less seasoning
than if you tried to put it in the flour
and hope it catches on the chicken).
7. Melt enough shortening (over low
heat) to come just 1/8-inch up the
side of a 12-inch cast iron skillet or
heavy fry pan.
8. Once shortening liquefies raise heat
to 325 degrees F.
9. Do not allow oil to go over 325
degrees F.
10. Place chicken skin side
down into the pan.
11. Put thighs in the center
(they take longer to cook and can
use the extra center heat), and
breast and legs around the edge of
the pan.
12. The oil should come
half way up the pan once the
chicken is added.
13. Cook chicken until
golden brown on each side,
approximately 10-12 minutes per
side.
14. The internal
temperature should be right around
180 degrees.
15. (Be careful to monitor
shortening temperature every few
minutes).
16. Drain chicken on a rack
over a sheet pan, NOT on paper
towels or brown paper bags which
just cause the chicken to soak in
their own oil.
17. If you need to hold the
chicken before serving, cover
loosely with foil but avoid holding
in a warm oven, especially if it?.
Stir-Fried Chicken
and Noodles

Ingredients
1
⁄2 cup chicken broth
1
⁄3 cup soy sauce
1
⁄4 cup white wine or 1⁄4 cup
additional chicken broth
2 garlic cloves, minced
1
⁄4 teaspoon ground ginger
1
⁄4 teaspoon pepper
1
⁄8 teaspoon red pepper flakes
3
⁄4 lb boneless chicken breast, cut
into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese cabbage
or 2 cups napa cabbage
1 cup fresh snow pea, cut into 1
inch pieces
6 ounces spaghetti, broken
 2 teaspoons cornstarch
Directions
1. Combine first seven ingredients; set
aside 3/4 cup.
2. Place chicken in remaining
marinade.
3. Refrigerate 30 minutes.
4. Drain chicken and discard
marinade.
5. Stir-fry chicken in 2 teaspoons oil
until no longer pink.
6. Remove and keep warm.
7. Stir-fry broccoli and carrots in
remaining oil.
8. Add cabbage and peas.
9. Stir-fry until tender crisp.
10. Meanwhile cook pasta
according to directions.
11. Combine cornstarch
and reserved marinade; add to
vegetable mixture.
12. Bring to a boil; stir and
cook until thickened.
13. Add drained pasta and
chicken to mixture; cook until
heated through.
 Chipotle Oven
Fried Chicken

Ingredients
2 whole canned chipotle chiles in
 adobo
3
⁄4 cup mayonnaise
6 chicken drumsticks
6 chicken breasts
2 1⁄4 cups breadcrumbs
1
⁄4 teaspoon cayenne pepper
salt and pepper
Directions
1. Using a food processor, blend
together the chipotle chile, mayo,
salt and pepper until the mixture is
smooth.
2. In a baking dish arrange chicken in
one layer and coat coat with entire
mayo mixture.
3. Chill the chicken covered for at
 least 1 hour or overnight.
4. Using a large bowl, combine bread
crumbs, cayenne pepper, salt and
pepper.
5. Then coat each piece of chicken
with the mixture.
6. Place chicken on roasting racks and
bake them at 425 in the oven.
7. (turning them one time) for thirty
minutes.
8. Reduce the temperature to 375 and
bake for 15 minutes more, or until
it is cooked.
 Oven Fried
Chicken

Ingredients
 3 teaspoons whole grain mustard
3
⁄4 cup melted butter
2 garlic cloves, crushed
2 cups fine breadcrumbs
salt and pepper
2 tablespoons finely chopped
parsley
1 1⁄2 teaspoons oregano
1
⁄2 cup grated parmesan cheese
6 large chicken legs
Directions
1. Preheat oven to 180C degrees
(350F degrees) Combine butter,
garlic, and mustard in a shallow
bowl.
2. In a plastic bag, combine remaining
 ingredients except chicken.
3. Dip chicken pieces in butter
mixture then place in plastic bag of
breadcrumbs and shake until well
coated.
4. Place chicken pieces in greased
baking dish and bake at 180C
degrees for 1 hour or until done.
5. Nice served hot or cold, and good
for picnics.
 Deviled Fried
Chicken

Ingredients
2 cups buttermilk
1
⁄4 cup Dijon mustard
 2 tablespoons onion powder with
green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1⁄2 teaspoons ground black pepper
1 (3 1/4 lb) fryer chickens,
backbone removed and chicken cut
into 8 pieces with skin removed
(except wings)
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil (for frying)
Directions
1. In 1-gallon resealable plastic bag,
 mix buttermilk, Dijon mustard, 1
tablespoon onion powder, 1
teaspoon salt, 1 teaspoon dry
mustard, 1 teaspoon cayenne and 1
teaspoon black pepper.
2. Add chicken pieces.
3. Seal bag, eliminating air.
4. Turn bag to coat chicken evenly.
5. Refrigerate at least 1 day and up to
2 days, turning plastic bag
occasionally.
6. Whisk flour, baking powder, garlic
powder, remaining 1 tablespoon
onion powder, 4 teaspoons salt, 3
teaspoons dry mustard, 3 teaspoons
cayenne and 1 1/2 teaspoons black
pepper in 13 x 9 x 2-inch glass
dish.
7. With marinade still clinging to
chicken pieces (do not shake off
excess), add chicken to flour
mixture; turn to coat thickly.
8. Let chicken stand in flour mixture
for 1 hour, turning chicken
occasionally to recoat with flour
mixture.
9. Pour oil to depth of 1 1/4 inches
into deep 10- to 11-inch-diameter
pot.
10. Attach deep-fry
thermometer.
11. Heat oil over medium-
high heat to 350°F.
12. Add 4 pieces of
chicken, skinned side down, to oil.
13. Reduce heat to
medium-low and fry 5 minutes,
adjusting heat to maintain oil
temperature between 280°F and
300°F (oil should bubble
constantly around chicken).
14. Using wooden spoons,
turn chicken over.
15. Fry 7 minutes.
16. Turn chicken over
again.
17. Fry until deep golden
brown and cooked through, about 3
minutes longer.
18. Using same spoons,
transfer chicken to large rack set on
baking sheet.
19. Reheat oil to 350°F.
20. Repeat frying with
remaining 4 pieces of chicken.
21. Serve chicken warm or
at room temperature within 2 hours,
or chill up to 1 day and serve cold.
22. Serves 4.
 Southern Fried
Chicken

Ingredients
1 (2 1/2-3 lb) broiler-fryer
chickens, cut up
buttermilk, enough to cover the bird
1 tablespoon hot sauce
butter flavor shortening (for frying)
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon italian seasoning
1
⁄8 teaspoon chili powder
1
⁄2 teaspoon sugar
3 teaspoons seasoning salt
1
⁄8 teaspoon poultry seasoning
1 1⁄4 teaspoons black pepper
1
⁄4 teaspoon ground cayenne red
pepper powder
 1
⁄4 teaspoon thyme, crush between
your fingers when adding
1
⁄4 teaspoon basil
Directions
1. Wash chicken pieces and place in a
deep bowl. Cover with buttermilk
and hot sauce, and refrigerate at
least 2 hours.
2. Melt shortening in a cast iron
skillet to a depth of about 1 inch.
3. Heat to about 370º. (No
thermometer needed, really. It'll get
hot enough while chicken rests
AFTER coating if you have your
flame on about medium.) If it starts
to smoke, turn it down immediately
a bit.
4. In a doubled brown paper lunch
sack, mix together all of the dry
ingredients.
5. Remove chicken from bowl.
6. Using additional seasoned salt and
pepper, lightly coat to season
chicken.
7. Place chicken in bag, one piece at a
time. Shake well until thoroughly
coated.
8. Dip each piece in the buttermilk
and coat with flour once again.
9. Shake off excess; place on waxed
paper for 15 minutes or until dry.
10. Place chicken, skin side
down, in hot shortening.
11. Do not crowd skillet.
12. Brown until golden on
bottom (good)(skin) side. When
chicken pieces are golden on one
side, turn pieces over, cover with
tight fitting lid, and reduce heat to a
simmer, turning chicken pieces
ocaisionally, for 35 to 40 minutes
or until juices run clear and chicken
is tender. *When lid is placed on,
and heat is reduced to a good
simmer, the good side of pieces are
the top sides. After about 10
minutes, turn back to skin-side
down. After another 10 minutes or
so, turn back to skin-side up for the
last 10-15 minutes.).
13. Uncover and cook 5
minutes longer for "crispy on the
outside" crust. Remove at once,
skipping this step, if a softer
outside is preferred. My grandma
and great aunts always drained
their fried chicken on brown paper
grocery bags. This seems to work
best for me, too. Paper towels
work "ok", too. *If doubling or
making alot of chicken, or just
wanting to keep it warm til the rest
of your side dishes are done and
ready to serve, place chicken on
brown paper bag-lined cookie
sheet in very low oven. GREAT
cold, too!
14. 4-6 servings.
15. To make chicken
fingers:.
16. Use 4 boneless skinless
chicken breasts, cut into strips
about a 1/2-3/4 " thick. I skipped
the buttermilk and hot sauce part,
and dipped them into the flour
mixture first, then into 1 egg beaten
with about a half of a cup of half
and half cream and a little hot
sauce. Then back into the flour
mixture. Worked out PERFECTLY.
I lightly browned them in hot oil on
one side, turned them, then put a lid
on them. I then only cooked them
for 8 minutes. I removed the lid,
turned them and cooked them
another minute. Drained them on
paper towel.YUM!
17. *One extra tip: Don't
ever turn chicken by piercing with
a fork, all the juices will run out
and the meat will be dry. Always
use tongs and have a sharp spatula
handy to get underneath just in case
a little bit wants to stick. You don't
want to lose that good breading! :).
 Fried Chicken
Salad

Ingredients
1 head iceberg lettuce (or favorite)
3 eggs
 1 lb of frozen chicken tenders
1 cup shredded cheese (your
choice)
1
⁄2 cup ranch dressing
3 teaspoons of favorite barbecue
sauce
crouton
tomatoes (optional)
1 cucumber (optional)
Directions
1. Boil eggs and let them cool.
2. Bake chicken tenders according to
directions on package(I have also
used leftover chicken in this).
3. Tear or prepare lettuce as normal.
4. Add cheese, tomato, and cucumber
 to lettuce.
5. Cut chicken into bite size pieces
and put into lettuce mixture.
6. Dice eggs and add into mixture.
7. Mix together ranch dressing and
barbeque sauce(I use more than
above since we love this dressing)
and pour desired amount over
salad.
8. I do individual salads with this
instead of mixing all together. The
chicken tends to sink to the bottom.
9. You can add whatever other
veggies you want to it but my kids
won't eat onions, peppers, etc so I
skip them
Ranch Marinated
Oven-fried
Chicken

Ingredients
6 chicken thighs, cutlets bone
in,skin off,about 700 g total
1 cup buttermilk
1
⁄2 envelope original ranch dressing
mix
4 teaspoons hot sauce (more if you
wish)
1 cup dry breadcrumbs
1
⁄2 cup grated parmesan cheese
2 teaspoons paprika
1 teaspoon garlic salt
1
⁄2 teaspoon cayenne
1
⁄2 teaspoon dried thyme
1
⁄2 teaspoon dried oregano
cooking spray, to cook
Directions
1. Prick the thigh cutlets all over with
a fork.
2. Mix together the buttermilk, ranch
dressing mix and hot sauce.
3. Marinate the chicken for at least 1
hour and overnight if you wish.
4. Preheat your oven to 200C.
5. Mix together the remaining
ingredients (except spray oil) in a
large bowl and dip the marinated
chicken pieces into this, pressing
on well.
6. Place on a baking sheet, spray with
oil and cook for about 40 minutes
or until the juices run clear,
reducing the oven to 180 after
 about 10 minutes.
7. We ate this with a garden salad,
and oven baked wedges
 Fried Chicken by
Todd Wilbur

Ingredients
1 frying chicken, with skin cut up
6 cups vegetable oil
 2 tablespoons white pepper
1 teaspoon cayenne pepper
2
⁄3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs
Directions
1. Heat the oil over medium heat in a
deep fryer or in a wide, deep pan
on stove.
2. In a large bowl, combine flour, salt,
peppers, and paprika.
3. Break the eggs into a separate bowl
and beat until blended.
4. Check the oil by dropping in a
pinch of the flour mixture, If the oil
 bubbles rapidly around the flour,
it's ready.
5. Dip each piece of chicken into the
egg, then coat generously with the
flour mixture.
6. Once the chicken is coated, it
should be placed on a rack to allow
the pieces to dry, which may take
20 to 30 minutes. Allowing the
pieces to dry will provide for more
even browning of the chicken.
7. To fry, heat oil in a heavy skillet
over a medium-high burner until the
oil is very hot. Place the chicken
pieces in the hot oil, skin side
down, one piece at a time. Leave
enough space between pieces so
that they are not crowded. This
 allows the pieces to cook and
brown more evenly.
8. Continue to cook over a medium
heat, turning until all sides are
golden brown and the meat is
cooked thoroughly.
9. As the pieces finish cooking, they
should be removed from the pan
and placed on a paper towel to
allow grease to drain.
Thunder Bay Oven
Fried Chicken

Ingredients
4 lbs chicken pieces or 4 lbs
chicken breasts
 6 cups dry bread cubes (diced
bread)
1
⁄2 cup flour
1
⁄2 teaspoon salt
1
⁄2 teaspoon pepper
1 1⁄4 teaspoons sage
2 tablespoons oil, vegetable
4 tablespoons onions, chopped
1
⁄2 cup margarine, melted
1 (10 ounce) can cream of chicken
soup
2 tablespoons flour
1 1⁄4 cups water, cold
Directions
1. Add salt, pepper, sage and 1/2 cup
 of flour together.
2. Dip chicken in seasoned flour.
3. Brown all over in hot oil.
4. Dressing- Combine bread cubes,
onion and melted margarine with
1/2 of the soup to bind.
5. In a roasting pan place the bread
dressing on bottom of pan.
6. Add the chicken to the top of the
dressing.
7. Mix 2 tbsp of flour to 1/2 can of
chicken soup and add 1 1/2 cups of
water (*you want 2 cups of liquid
for gravy).
8. Pour over top of chicken and
dressing.
9. Cover tightly and bake at 350
degrees for 1 hour.
10. Serve with mashed
potatoes, carrotes, yellow beans
and peas.
 Amish Baked
Fried Chicken

Ingredients
1 cut up chicken
1 beaten egg
 1
⁄2 cup milk
1 teaspoon salt
1
⁄8 teaspoon pepper
1 cup cracker crumb
4 tablespoons butter
Directions
1. Mix the beaten egg and milk
together.
2. Dip chicken parts in liquid.
3. Stir together the salt,pepper and
cracker crumbs.
4. Dip chicken in dry mixture, using a
spoon to cover well.
5. Melt butter in a heavy cast iron
skillet.
6. Brown chicken well on both sides.
7. Remove from stove top and place
into the oven, cover with foil and
bake at 325 degrees for 30 minutes.
8. Uncover and continue baking for an
aditional 30 minutes.
 Oven Fried
Chicken With
Honey Butter
Sauce II
Ingredients
1 cup flour
2 teaspoons salt
2 teaspoons paprika
1
⁄2 cup margarine or 1⁄2 cup butter
1
⁄2 teaspoon pepper
3 -4 lbs chicken, cut up
Honey Butter sauce
1
⁄4 cup butter
1
⁄4 cup honey
1
⁄4 cup lemon juice
Directions
1. Preheat oven to 400.
2. combine the flour, salt, pepper, and
paprika in a shallow bowl.
3. Dredge chicken pieces in flour
mixture.
4. Melt the butter and pour into a 9x13
baking pan and add pieces of
floured chicken in a single layer,
turning chicken to coat with butter.
5. Bake skin side down for 30
minutes.
6. While chicken is baking make
sauce.
7. Turn chicken and pour sauce over
chicken pieces and bake for an
additional 30 minutes.
8. Spoon pan juices over chicken and
serve.
9. For the Honey Butter Sauce: In a
small pan melt the butter while
beating in the honey and lemon
juice.
10. Pour over the chicken
pieces.
 Oven Fried
Chicken With
Corn Flakes

Ingredients
 3 1⁄2 lbs chicken parts
salt and pepper
2 large eggs
1
⁄4 cup milk
2 1⁄2 cups crushed corn flakes
1
⁄2 teaspoon ground black pepper
2 teaspoons salt
2 tablespoons melted butter
Directions
1. Position rack in upper 1/3 of oven.
2. Preheat to 350°F.
3. Remove chicken skin, if desired.
4. Lightly oil a baking sheet.
5. Rinse chicken and pat dry.
6. season with salt and black pepper.
7. Whisk eggs and milk together in a
large bowl.
8. Combine corn flakes, salt, and
pepper in a shallow bowl.
9. Dip the chicken in the egg mixture,
then coat with corn flake mixture,
patting with fingers to make the
crumbs stick (you can do up to this
step about 3 hours in advance and
keep uncovered in fridge).
10. Arrange the chicken,
skin side up, on the greased cookie
sheet.
11. At this point you can
drizzle 2-3 tablespoons melted
butter over the chicken, if you
would like.
12. Bake until the chicken
is golden and crisp, about 45 to 60
minutes.
13. Serve immediately.
 Zesty Fried
Chicken

Ingredients
2 tablespoons cornmeal
1 teaspoon paprika
 1
⁄2 teaspoon salt
1
⁄2 teaspoon garlic powder
1
⁄2 teaspoon pepper
1
⁄4 teaspoon cumin, ground
4 medium boneless skinless
chicken breast halves
nonstick cooking spray
Directions
1. Combine cornmeal, paprika, salt,
garlic, powder, pepper, and cumin
in a shallow dish or on a sheet of
waxed paper.
2. Rinse chicken, do not pat dry; coat
chicken evenly on all sides with the
cornmeal mixture.
3. Spray an unheated large skillet with
 cooking spray.
4. Preheat skillet over medium high
heat.
5. Add chicken; cook for 8 to 10
minutes or until tender and no
longer pink, turning occasionally to
brown evenly on all sides.
 Fried Chicken
Fingers (Tenders)

Ingredients
1 lb chicken tenders
1 cup all-purpose flour
 3 eggs
1 tablespoon season salt (or to
taste)
1
⁄2 tablespoon red pepper flakes (or
to taste)
1
⁄2 tablespoon black pepper (or to
taste)
1
⁄4 cup milk
2 cups canola oil (or enough for
pan frying)
Directions
1. Heat oil in frying pan.
2. In a shallow dish, combine flour,
seasoned salt, red pepper flakes
and black pepper. Mix with fork
until well blended.
3. In a separate shallow dish,
"scramble" the eggs with the milk.
4. Coat each tender with flour
mixture, then egg mixture, then
another coat of flour mixture.
5. Fry until golden brown, about 5 - 7
minutes per tender. Can cook in
batches
 Kentucky-Style
Fried Chicken

Ingredients
1 medium whole chicken, cut into
serving pieces
1 1⁄2 cups flour, sifted
 1 teaspoon salt (to taste)
pepper, to taste
1 1⁄2 teaspoons baking powder
1 egg
1 cup milk (or more as needed for
a smooth batter)
fat or oil, for frying
Directions
1. Steam or poach chicken until tender
(I like to poach it in chicken stock);
dry and keep cool until time to fry
(it is convenient to do thes the day
before if a large quantity is
needed).
2. Just before frying, make a batter of
the remaining ingredients.
3. Preheat fat or oil to 380°F.
4. Dip each piece of steamed chicken
in batter and fry until a beautiful
golden brown.
 Mustardy Fried
Chicken Breasts

Ingredients
4 boneless skinless chicken
breasts, you could use skin-on
 chicken if you prefer
1 dash black pepper
1
⁄4 cup parmesan cheese, grated
1
⁄4 cup dried breadcrumbs
1
⁄2 teaspoon salt
1 egg
2 tablespoons mustard
2 tablespoons olive oil
Directions
1. Wipe down chicken breast with
paper towel.
2. Sprinkle with salt and pepper.
3. In bowl, beat egg and mustard.
4. In separate bowl combine cheese
and bread crumbs.
5. Dip each breast in egg mixture then
 coat with cheese mixture.
6. Let set 10 minutes.
7. Saute chicken in oil for 15-20
minutes or until tender.
 Crusty Fried
Chicken

Ingredients
3
⁄4 cup all-purpose flour
1
⁄2 teaspoon garlic salt
 1
⁄2 teaspoon salt
1
⁄2 teaspoon celery salt
1
⁄2 teaspoon pepper
1
⁄2 teaspoon paprika
2 1⁄2-3 lbs chicken pieces
1
⁄2 cup canola oil
Directions
1. Combine flour, garlic salt, salt,
celery saltpepper and paprika in
paper or plastic bag.
2. Add a few pieces of chicken at a
time.
3. Shake to coat.
4. Heat oil to 365°F in electric skillet
or on medium-high heat in large
 heavy skillet Fry chicken 30 to 40
minutes without lowering heat Turn
once for even browning.
5. Drain on paper towels.
 KFC and
Kentucky Fried
Chicken Biscuits

Ingredients
1 1⁄2 cups flour
 1 1⁄2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking powder
2
⁄3 cup milk
1
⁄3 cup vegetable shortening
Directions
1. Preheat oven to 425ºF.
2. Sift together flour, salt, sugar and
baking powder into mixing bowl.
3. Make a well in the flour mix and
add the milk.
4. Add shortening and begin kneading
with hands (to cut in) the vegetable
shortening and flour in the milk
until thoroughly mixed.
5. Add milk, if needed to form, and
 mix.
6. Turn onto floured board, and knead
gently 6 to 8 times.
7. Pat dough to 1/2-inch thickness.
8. Cut into biscuits.
9. Place on baking sheet and brown in
oven 10-13 minutes.
10. Makes about 9 biscuits.
 Carolina Crispy
Buttermilk Fried
Chicken

Ingredients
1 quart whole milk
kosher salt
1
⁄2 cup sugar
2 (4 lb) roasting chickens, each cut
into 8 pieces
2 cups buttermilk
2 large eggs, lightly beaten
1 teaspoon sweet paprika
1 teaspoon hot sauce
1
⁄2 teaspoon fresh ground pepper
2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
5 cups all-purpose flour (aprx.
amount)
vegetable oil, for frying (about a
quart)
Directions
1. In a small saucepan, combine 1 cup
of the milk with 3/4 cup of kosher
salt and the sugar and stir over
moderate heat just until the sugar
and salt dissolve, about 2 minutes.
Transfer to a large, deep bowl and
add the remaining 3 cups of milk.
Add the chicken pieces and
refrigerate for 4 hours. Drain the
chicken, rinse and pat thoroughly
dry. If you family or guests are salt
sensitive be sure to wash the
chicken thoroughly and pat very dry
with paper towels.
2. In a bowl, mix buttermilk, eggs, 1
tablespoon of kosher salt (or less,
up to you - I use a teaspoon),
 paprika, hot sauce and pepper.
Whisk in baking powder and
baking soda. Put half of the flour in
a large bowl. Working with a few
pieces at a time, dredge the chicken
in the flour, tapping off any excess.
Dip the chicken in the buttermilk,
letting the excess drip off; return
the chicken to the flour and turn to
coat. Transfer to a rack. Repeat
with the remaining chicken, adding
more flour as needed. If the flour
becomes too lumpy, sift it.
3. Heat the oil in 2 large, deep skillets
until shimmering. Working in
batches, add the chicken to the
skillets in a single layer, without
crowding, and fry over moderate
 heat. Cover for the first five
minutes. Uncover and cook turning
occasionally, until deep golden and
cooked through, 18 to 20 minutes;
an instant-read thermometer
inserted near the bone should
register 160°.
4. If it's frying too fast, reduce heat
slightly. If it appears to retain
grease, slightly increase heat.
5. Drain the chicken on wire racks
lined with paper towels and fry the
remaining pieces. Serve hot or
warm.
6. NOTE: the key is to cover in the
beginning to start the cooking
process inside the chicken, but to
uncover during the last part of the
cooking time to get the outside nice
and crispy and golden brown.
Oven-Fried Garlic
Chicken

Ingredients
2
⁄3 cup breadcrumbs
2
⁄3 cup grated parmesan cheese
 1
⁄4 cup minced fresh parsley
1
⁄4 teaspoon salt
1
⁄8 teaspoon fresh ground pepper
5 tablespoons butter or 5
tablespoons margarine
3 garlic cloves, minced
3 lbs chicken, cut up
Directions
1. Preheat oven to 350.
2. In a shallow bowl, blend together
bread crumbs, Parmesan cheese,
parsley, salt, and pepper.
3. In a small saucepan, heat butter and
garlic over very low heat until
butter melts.
4. Remove from heat.
5. Brush chicken pieces with garlic
butter, then roll in bread crumb
mixture to coat.
6. Place chicken skin side up on a
large foil-lined baking sheet.
7. Mix together any remaining crumb
mixture and butter and sprinkle
over chicken.
8. Place in oven and bake 1 hour.
 Fried Chicken

Ingredients
Coating
2 cups flour
1
⁄4 cup paprika
2 tablespoons salt
2 tablespoons pepper
 1 tablespoon dry mustard
1 tablespoon dried thyme
1 teaspoon ground ginger
1 teaspoon dried oregano
Chicken
2 eggs
1
⁄2 cup milk
3 -3 1⁄2 lbs chicken pieces
vegetable oil
Directions
1. Combine coating ingredients well.
Store in airtight container. Makes
about 2 1/2 cups.
2. Place about 3/4 cup coating in a
large ziplock bag. Beat eggs and
milk together; dip chicken into egg
 mixture, place in bag and shake to
coat.
3. Heat oil (about 1/2 inch) over
medium-high heat. Brown chicken
and place in 13x9 pan. Bake
uncovered at 350 for 45 minutes to
1 hour or until done.
 Kentucky Fried
Chicken Seasoning
Mix

Ingredients
2 tablespoons salt
 2 cups flour
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon mustard, ground
1 tablespoon French thyme, ground
1 tablespoon sweet basil
1 teaspoon oregano, ground
1 tablespoon jamaica ginger,
ground
Directions
1. Mix all together.
2. Take pieces of chicken and dip in
slightly beaten raw egg.
3. Roll in spices.
4. Fry chicken in oil.
5. Bake in foil,metal or glass pan in a
350F degrees oven for 45 minutes.
 Fried Chicken
Tenders

Ingredients
 1 1⁄2 lbs chicken tenders
1 quart water
1
⁄4 cup kosher salt
1
⁄4 cup sugar
2 cups flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons seasoning salt
1 tablespoon black pepper
2 teaspoons cayenne pepper
2 eggs
1
⁄4 cup milk
Directions
1. Combine the water, kosher salt, and sugar
in a container to form a brine. Add the
 chicken tenders and let this marinate in
the fridge for 2 hours.
2. Combine the flour, garlic powder, onion
powder, paprika, seasoned salt, black
pepper and cayenne pepper in a container
and mix very well to combine.
3. Mix the eggs and milk in another
container.
4. Preheat your oil to 350 degrees.
5. Dredge the chicken tenders in the flour
mixture and pat off excess.
6. Dip the tenders in the egg mixture and
drain excess.
7. Dredge the chicken tenders in the flour a
second time and set them on a plate. Put
them in the fridge to dry out for about 20
minutes. This will help the coating stick
 to the chicken better.
8. Once the oil is hot, fry the tenders in
small batches for about 5 minutes and
then drain on paper towels.
9. Serve with your favorite dipping sauces!
 Secret Ingredient
Best Juicy Fried
Chicken

Ingredients
6 boneless skinless chicken breasts (can
use 6 large skin-on chicken thighs or 3
chicken thighs and 3 drumsticks)
1 (10 3/4 ounce) can condensed cream
of chicken soup, undiluted (no
substitutes, use only cream of chicken
condensed soup)
1 large egg
1
⁄2 teaspoon seasoning salt (no more as
the canned soup is salty enough)
10 tablespoons all-purpose flour (1/2
cup plus 2 tablespoons)
10 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon seasoning salt
1 teaspoon ground black pepper
 1 pinch cayenne pepper (to taste, adjust
to suit heat level) (optional)
Directions
1. In a shallow dish or bowl combine egg
with soup and 1/2 teaspoon seasoned salt;
mix until thoroughly combined.
2. Add the chicken pieces and using your
clean hands toss to coat completely; set
aside or you may refrigerate until ready
to finish making the recipe.
3. In a medium bowl mix together flour with
cornstarch, 1 teaspoon garlic powder,
paprika, 1 teaspoon seasoned salt and
black pepper.
4. Working with one piece of chicken at a
time, place the soup-coated chicken into
the flour mixture and toss to coat
completely.
5. Add more flour and/or cornstarch if
necessary adding them in equal parts
(there should be an equal amount of each
in the mixture, if you add in 2
tablespoons flour you must add in 2
tablespoons cornstarch with the flour).
6. Place the coated chicken on a rack and
allow to sit until it becomes doughy
(THIS IS A CRUCIAL STEP to ensure
crispiness when fried).
7. Heat oil in a deep skillet over medium
heat (be certain to use enough oil to
cover the chicken pieces).
8. Once the chicken is doughy test oil by
dropping in a piece of the "dough" into it
the oil is ready when it stars to fry
immediately.
9. Fry chicken pieces in oil for about 10
 minutes or until cooked through and
juices run clear.
10. Drain on a rack.
Low-Fat Bisquick
Oven Fried
Chicken
Ingredients
2 -3 lbs meaty chicken pieces (we like
thighs)
2
⁄3 cup Bisquick reduced-fat baking mix
1 1⁄2 teaspoons paprika
1 teaspoon salt
1
⁄4 teaspoon pepper
1 tablespoon butter
Directions
1. Place butter in 13x9 pan. Preheat oven to
425°F and place pan and butter in oven
while it's preheating.
2. Combine Bisquick, paprika, salt, and
pepper in a large resealable bag.
3. Skin chicken, if desired. Rinse each
piece under cold water. Then place in bag,
 one or two pieces at a time, and shake to
coat well.
4. When butter is melted in pan (pan should
be hot), place meat in pan, meaty sides
down.
5. Bake 35 minutes; turn pieces over and
bake an additional 10-15 minutes or until
internal temperature reaches 160°F.
6. Excellent with mashed potatoes, biscuits,
and green beans!
 Oven Fried
Chicken Breast
Cutlets

Ingredients
 1
⁄2 cup butter or 1⁄2 cup margarine, melted
1 tablespoon Dijon mustard
1
⁄4 teaspoon garlic powder
1
⁄4 teaspoon salt
1
⁄4 teaspoon pepper
1 cup round buttery cracker crumb (about
44 crackers)
1
⁄2 cup grated parmesan cheese
4 chicken cutlets (about 1 1/4 lbs)
• Garnish
chopped fresh parsley
Directions
1. Stir together first 5 ingredients in a
medium bowl. Combine cracker crumbs
and cheese in a shallow bowl.
2. Dip chicken in butter mixture; dredge in
 cracker crumb mixture. Place on an
aluminum foil-lined baking sheet.
3. Bake at 400 degrees for 25-30 minutes
or until the chicken is brown and done.
Garnish, if desired.
 Very Simple Oven
Fried Chicken --
Low Fat

Ingredients
2 skinless chicken breast halves, bone in
 vegetable oil cooking spray
1
⁄2 teaspoon salt
1
⁄4 teaspoon pepper, freshly ground
1 teaspoon paprika
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Sprinkle salt and pepper over both sides
of chicken.
3. Spray chicken all over with veggies spray.
4. Sprinkle all over with paprika.
5. Fit a rack into a roasting pan; spray with
veggie spray.
6. Place chicken bone side down on roaster
rack.
7. Roast for approximately 45 minutes or
until juices run clear.
Crispy Oven Fried
Chicken With
Gravy

Ingredients
 1 cut up whole chicken (8 pieces)
1
⁄4 cup vegetable oil
1
⁄4 cup butter
1 cup flour
1 teaspoon paprika
1
⁄2 teaspoon salt
1
⁄2 teaspoon seasoning salt
black pepper (to taste)
1
⁄2 teaspoon garlic powder
• Gravy
3 tablespoons chicken drippings
3 tablespoons flour
2 cups chicken broth
Directions
1. Place the chicken in salted water for 15-
 20 minutes.
2. Preheat oven to 425°.
3. Place vegetable oil and margarine in
shallow baking pan and set in oven to heat
and melt.
4. Combine flour and seasonings in a plastic
bag.
5. Shake pieces of chicken in flour mixture.
6. Remove hot pan from oven and arrange
chicken pieces on it, skin side down
being sure not to crowd.
7. Place pan in oven and bake 30 minutes.
8. Turn chicken so that the skin side is up
and continue to bake 20 to 30 minutes
more until nicely browned and juices run
clear.
9. Remove to a platter and keep warm
 allowing to rest for at least 10 minutes.
10. For gravy, scrape baking pan and place 3
tablespoons of the accumulated cooking
fat and browned bits into a saucepan.
11. Stir in 3 tablespoons of flour and cook 1-
2 minutes until well combined.
12. Stir in 2 cups chicken broth and continue
cooking and whisking until gravy boils
and thickens.
13. Cook for about 2 minutes.
 Chicken Fried
Chicken

Ingredients
4 boneless skinless chicken breasts
1 cup milk
 1 1⁄2 cups flour
1 1⁄2 teaspoons salt
1
⁄2 teaspoon fresh ground pepper
2 eggs, beaten with
1 tablespoon milk
4 cups saltine crackers, crumbled,
smashed, broken up to fine to medium
consistency
olive oil
Directions
1. Pour enough oil to cover bottom of
skillet or frying pan. Heat pan to medium
heat (300-350 degrees).
2. Mix flour, salt and pepper in pie dish.
3. Pour Milk into a bowl.
4. Put saltine cracker crumbs in another pie
 dish.
5. Beat chicken breats with mallet to
desired thickness. (I usually place breast
in a ziploc bag to beat and I like the
breasts pretty thin.).
6. Dip in milk, then flour mixture, then
eggs, then saltines.
7. Place breasts in pan. Repeat with each
chicken breast.
8. Cook chicken for approximately 5
minutes each side or until a golden
brown.
9. .
10. Remove from pan and place on a
papertowel lined plate to remove excess
grease.
11. Serve with gravy to top.
12. Enjoy!
 Fried Chicken
Livers

Ingredients
1 lb chicken liver
 1 cup flour
1
⁄2 teaspoon pepper, ground
1 tablespoon dried parsley
1
⁄4 cup vegetable oil
3 tablespoons margarine
1 onion, chopped
1
⁄2 cup white wine (optional)
Directions
1. Wash and drain chicken livers.
2. Combine flour, pepper and parsley in a
bag.
3. Drop livers in bag, 4 or 5 at a time, then
shake. Heat vegetable oil and margarine
in deep skillet. Put in onions and chicken
livers.
4. Fry at medium-high heat until browned (5
 minutes or so). Pour in wine; simmer a
minute or two.
5. Great with rice. Serves 4.
 Fried Rice

Ingredients
2 eggs
1
⁄2 teaspoon salt
5 tablespoons peanut oil
 1 cup chopped green onion
4 cups cold cooked rice (= 2 1/2 Cups
uncooked instant rice)
2 tablespoons chicken broth
3 tablespoons soy sauce
1
⁄2 teaspoon pepper
2 teaspoons sesame oil
1
⁄4 lb cubed cooked pork (optional)
Directions
1. Beat eggs with ¼ tsp salt.
2. Heat 2 Tbls peanut oil in large skillet
over medium heat 1 minute.
3. Pour in beaten eggs.
4. Stir continuously until eggs are cooked
dry and separated into small pieces.
5. Remove eggs and set aside.
 6. Heat 3 Tbls peanut oil over medium heat
1 minute.
7. Add green onions and rice.
8. Stir-fry 5 minutes.
9. Add chicken broth, remaining salt and
soy sauce.
10. Stir to mix well.
11. Stir in cooked eggs, pepper and sesame
oil and cooked pork (if desired).
Egyptian Chicken
Panne (Breaded
Fried Chicken
Breasts)
Ingredients
4 boneless skinless chicken breasts
1 lemon, juice of
1 small onion (grated into liquid)
salt & pepper
1 cup fine breadcrumbs (you may use
more or less)
oil (for frying)
Directions
1. Take and slice your chicken breasts into
thinner slices. (Using a sharp knife, and
holding one hand on top of breast, slice
across horizontaly giving you a thinner
sliced breast. So one breast should yield
about 3 thinner pieces or so.).
2. Put slices into glass mixing bowl or dish.
3. Squeeze the juice of lemon onto chicken
 slices.
4. Add the onion liquid (you can achieve
liquid by blending onion in a blender or
food processor).
5. Add salt & pepper and cover with plastic
wrap, put in refrigerator for at least an
hour.
6. When ready to fry, take a slice and dip
into bowl filled with bread crumbs. Do
this until all chicken is breaded, setting
each slice on a plate. (I sometimes bread
ahead of time, putting breaded slices into
refrigerator until ready to fry, seems the
coating stays alittle better this way.).
7. Add oil in a large frying pan, not too
much, just enough to cover bottom of
each slice.
8. Fry until golden brown on each side
 Crispy Fried
Chicken Spring
Rolls

Ingredients
 2 tablespoons peanut oil
1 medium carrot (shredded)
1 small cabbage (shredded)
100 g mushrooms, thinly sliced
200 g cooked chicken (shredded)
1 pinch white pepper
3 teaspoons caster sugar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons cornflour
30 spring roll wrappers
vegetable oil (for frying)
Directions
1. Heat the peanut oil in a wok. When hot,
stir fry the carrot for 1 minute. Add the
 cabbage, mushroom, and chicken and fry
for another minute, stirring all of the
time.
2. Season with a little pepper; add the sugar,
both soy sauces and the sesame oil.
3. Combine 2 tsp of the cornflour with
about 3 tbsp of water and stir into the
filling while still on the heat. Any juices
will soon thicken. Remove from heat and
leave to cool.
4. Combine remaining cornflour with
enough water to make a thin paste. Lay
out a spring roll wrapper and put 1 tbsp of
filling across one end. brush the edges of
the wrapper with cornflour liquid to help
it stick.
5. Fold the two opposite edges of the
wrapper over part of the filling and roll
 into a tight cylinder. Pinch the edges
together to form a good seal.
6. Repeat with remaining wrappers and
filling.
7. Heat the vegetable oil in a deep fryer, and
cook rolls in batches until golden and
crisp.
 Chicken Thighs
Oven Fried

Ingredients
4 chicken thighs
1 egg, beaten
2 tablespoons half-and-half
 1
⁄2 cup seasoned bread crumbs
1
⁄2 cup instant potato flakes
1 teaspoon garlic salt
1
⁄4 teaspoon ground black pepper
3 tablespoons butter, melted
1 tablespoon vegetable oil
Directions
1. Preheat oven to 400°F.
2. Wash chicken, pat dry and set aside.
3. In bowl beat half and half with egg.
4. In another bowl combine bread crumbs,
potato flakes, garlic salt and pepper.
5. Dip chicken in egg mixture and then in
bread crumb mixture.
6. Sprinkle with butter and oil.
7. Bake at 400°F for 35 minutes.
8. Increase heat to 450°F and bake an
additional 15 minutes.
 Great Southern
Oven Fried
Chicken

Ingredients
 1 whole broiler-fryer chicken (cut into
pieces)
1 cup butter (melted) or 1 cup margarine
(melted)
2 cups Ritz crackers (crushed)
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1
⁄4 teaspoon salt
1
⁄2 teaspoon ground black pepper
1
⁄4 teaspoon paprika
1
⁄4 teaspoon sage
1
⁄4 teaspoon cumin
Directions
1. Spray a sheet cake style pan with non
stick canola spray.
2. Preheat oven to 400°F
 3. Wash chicken thoroughly and lay on
paper towels and pat dry.
4. Melt butter in a medium sized dish.
5. Place Ritz cracker crumbs in a large
bowl.
6. Mix all seasonings together in a small
bowl.
7. Dip chicken pieces in the butter then
immediately into the cracker crumbs.
8. Place chicken in the sprayed pan.
9. When all chicken is in the pan, sprinkle
chicken evenly with seasoning mix.
10. Bake in a 400°F oven for approx 35 to 45
minute or until chicken is completely
cooked. You may be tempted to turn 1/2
way through baking. You can if you want,
but it's really not necessary.
Fried Chicken
Legs Done My
Way!
Ingredients
12 chicken legs
2 cups self rising flour
1 teaspoon salt
2 teaspoons fresh ground black pepper
1 teaspoon seasoning salt (I use
Johnny's)
2 chicken bouillon cubes, crushed
1
⁄4 teaspoon beau monde seasoning
(spice Island brand)
1 cup oil
2 teaspoons butter or 2 teaspoons Butter
Flavor Crisco
Directions
1. Heat a large electric skillet to 375'.
2. Place oil and butter in skillet til hot.
3. Meanwhile mix together
flour,salt,pepper,seasoning salt,chicken
bouillon,and beau monde seasoning in a
large plastic baggie or a bread bag and
shake to blend.
4. Wash and towel dry chicken legs and add
to plastic bag with mixture.
5. Shake to coat legs.
6. Place in hot oil and fry, turning every 10
minutes. Til browned evenly.
7. Turn heat down and cover skillet for 10
minutes. Remove cover and turn legs
over and cover with lid for another 10
minutes. Remove lid.
8. Turn heat up again and fry til crisp, with
turning every 5 minutes for 15minutes.
9. Remove from oil and place on paper
 towel and serve.
10. (NOTE: You may add or delete oil to
your standards before or during frying).
 Buttermilk Fried
Chicken

Ingredients
1 cup buttermilk
1 lb boneless skinless chicken breast, cut
into 2 inch chunks
 1
⁄4 cup yellow cornmeal
6 tablespoons all-purpose flour
1 teaspoon fresh coarse ground black
pepper
1
⁄2 teaspoon salt
1
⁄4 cup corn oil or 1⁄4 cup canola oil
1 cup chicken broth
1 teaspoon hot pepper sauce, to taste
irections
1. Pour 1/2 cup of the buttermilk into a
shallow dish just large enough to hold the
chicken.
2. Use your hand to flatten the chicken to an
even thickness of about 1/2 inch.
3. Dip the chicken in the buttermilk, turning
to coat completely.
 4. In another shallow dish, combine the
cornmeal, 1/4 cup of the flour, the
pepper and salt.
5. Dredge the chicken in the cornmeal
patting the the mixture to coat the
chicken all over.
6. In a large frypan, heat the oil.
7. Fry the chicken over medium high heat,
turning once, until it is cooked through
and the coating is dark golden brown,
about 8 minutes total.
8. Transfer the chicken to a plate.
9. Stir the remaining 2 tablespoons of flour
into the pan drippings and cook, stirring
constantly until the flour paste takes on a
golden colour, about 2 minutes.
10. Whisk in the broth and remaining 1/2 cup
 of buttermilk.
11. Cook, stirring up the browned bits on the
bottom of the pan, until the gravy is
bubbly.
12. Reduce the heat to medium low and
continue to cook, stirring, for 2 minutes.
13. Season with hot pepper sauce, salt and
pepper.
14. Serve the chicken with the gravy ladled
over it.
 Oven Fried
Bisquick Chicken

Ingredients
3 lbs chicken, cut up
2
⁄3 cup Bisquick
1 tablespoon butter
 1 1⁄4 teaspoons salt
1 1⁄2 teaspoons paprika
1
⁄4 teaspoon pepper
Directions
1. Preheat oven to 425°F.
2. Melt butter in 13 x 9 x 2 baking pan in
the hot oven.
3. Mix dry ingredients together very well
and coat chicken.
4. Place chicken skin side down in hot
butter and bake 35 minutes; turn and bake
another 15 minutes
Marlboro Country
Chicken Fried
Steak (Country
Fried)
Ingredients
• Fried Steaks
3 lbs round steaks
1 (5 ounce) can evaporated milk
2 tablespoons green Tabasco jalapeno
sauce
1
⁄2 teaspoon salt
2 cups all-purpose flour, divided
2 teaspoons paprika
3
⁄4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cracked pepper
vegetable oil or other fat, for frying
• Cream Gravy
flour
2 1⁄2 cups milk
 salt and pepper
Directions
1. Trim steak, cut into 6 to 8 smaller pieces
and pound thin.
2. Combine milk, green Tabasco sauce, and
salt in one bowl. Add 1 cup of flour to a
second bowl. Combine remaining flour,
paprika, garlic, salt and pepper in a third
bowl.
3. Coat steak in first bowl of plain flour.
Dip floured steak into milk mixture then
coat with seasoned flour mixture. Set
aside until all meat has been coated.
4. Heat 1 to 2 inches of oil or fat in a heavy
fry pan (a cast-iron skillet is most
authentic ;).
5. Fry steaks approximately 2 min per side
 until golden brown.
6. Drain on paper towels, serve with cream
gravy, mashed potatoes and biscuits.
7. For the Cream Gravy: (try at your own
risk, it did not turn out for me but I am a
gravy novice so I might have done
something wrong -- ).
8. Pour off all but 6 tbsp of fat from the fry
pan.
9. Using the leftover seasoned flour first,
add 6 tbsp flour and blend well.
10. Gradually stir in milk.
11. Cook and stir over medium heat until
thickened, season with salt and pepper.
12. Serve gravy over steaks (or on the side
for Yankees!).
 Southern Fried
Chicken with Milk
Gravy
Ingredients
2 eggs
2 tablespoons milk
1 1⁄4 cups all-purpose flour
1 1⁄2 teaspoons pepper
1
⁄4 teaspoon ground cumin
1
⁄4 teaspoon dried oregano
1
⁄4 teaspoon paprika
2 broiler-fryer chickens, cut up (3-3 1/2
lbs each)
1 cup shortening
• Milk Gravy
1
⁄4 cup all-purpose flour
1
⁄2 teaspoon salt
1
⁄8 teaspoon pepper, to taste
 1 cup milk
1 cup water
1
⁄8 teaspoon browning sauce (optional)
fresh oregano (optional)
Directions
1. In a medium bowl beat milk and eggs.
2. In another bowl, combine seasonings and
flour.
3. Dip chicken pieces in egg mixture and
then in flour mixture.
4. Melt shortening in 12" iron skillet.
5. Brown chicken on both sides, cover and
cook over low heat for 45 minutes or
until juices run clear.
6. Remove chicken from skillet; keep
warm, reserving 1/4 cup drippings for
gravy Gravy: Stir flour, salt and pepper
 into reserved drippings.
7. Cook and stir over medium heat for 5
minutes or until browned.
8. Combine milk and water; add to skillet.
9. Bring to a boil.
10. Boil and stir for 2-3 minutes.
11. Add browning sauce if desired.
12. Serve gravy with chicken and garnish with
oregano
 Chicken Fried
Steak W/Cream
Gravy

Ingredients
• FOR CHICKEN FRIED STEAK
 oil or shortening, for frying
6 -8 beef cutlets, tenderized (round or
cube steak)
3 -4 cups seasoned flour (flour with
savory seasonings of your choice or
Seasoned Flour)
3 eggs
2 cups milk
• FOR CREAM GRAVY
1
⁄4 cup flour
salt and pepper
4 cups milk
1 -2 tablespoon dripping, included the
cooked bits
Directions
1. Heat about 1/4-1/2 inch of oil or
shortening in a frying pan.
2. Beat eggs then combine with milk.
3. Dredge tenderized beef cutlets in flour,
then egg-milk wash, then a second time
in flour.
4. Place dredged cutlets into heated oil and
fry until golden, about 10 minutes.
5. Turn steak over and cook for another 5
minutes or so until both sides are golden.
6. Remove to a plate lined with paper
towels and allow to drain.
7. TIME TO MAKE THE GRAVY: Drain all
but 1-2 tablespoons of drippings from
the frying pan; leave all the cooked bits
you can.
8. Combine flour and seasonings with milk,
then pour into the pan with drippings and
bits.
 9. Continually stir/whisk the gravy over
medium heat for 10-15 minutes, or until
desired consistency.
10. Taste and add more salt or pepper if
necessary.
11. Serve generously over each piece of
chicken fried steak.
12. Sop up any extra gravy with a biscuit.
 Chicken Fried
Rice - OAMC

Ingredients
4 cups frozen peas and carrots
 1
⁄2 small onion, chopped
1 tablespoon parsley flakes
12 cups rice, cooked and cooled
1 1⁄2 lbs cooked chicken, chopped and
cooled (about 4 cups)
2 tablespoons olive oil
8 eggs
3
⁄4 cup soy sauce
4 dashes pepper
Directions
1. In a large bowl, combine the peas and
carrots, rice, onion, parsley flakes and
chicken.
2. Mix well.
3. Pour into 4 bags (enough serve 4) or less
for family size.
 4. Seal, lable and freeze.
5. Thaw bag of rice mixture.
6. Heat 1 Tbs oil in a large skillet.
7. Dump rice mixture into the skillet.
8. Cook and stir over medium heat, breaking
up any chunks of rice, until hot, about 5
minutes.
9. Push rice mixture to the side of the
skillet.
10. Add 1 Tbs oil to the empty side of the
skillet and add the eggs.
11. Cook and stir until eggs are thickened but
still moist.
12. Combine eggs with the rice mixture.
13. Turn off heat.
14. Stir in soy sauce and pepper.
15. Serve.
16. *Note:You can make this all ahead of
time and just reheat but I like the taste
of"fresh".
Southwestern
Oven Fried
Chicken
Ingredients
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cumin
1
⁄2 teaspoon salt and pepper
 3 lbs chicken pieces
1 1⁄2 cups buttermilk
1 1⁄2 cups plain breadcrumbs
1
⁄2 cup yellow cornmeal
Directions
1. Combine the first 7 ingredients in a
small bowl; blend well. Rub the
chicken pieces with 3 tablespoons
of the spice mix and set aside the
remaining mix.
2. Place the chicken in a 9x 13 dish
and let stand 10 minutes. Pour the
buttermilk over the chicken, turning
to coat. Cover and marinate 2 hours
in the refrigerator, turning
occasionally. Remove the chicken
 from the dish and discard the
buttermilk.
3. Preheat the oven to 400 degrees.
4. Combine the remaining spice
mixture, breadcrumbs, and
cornmeal in a a dish and stir well.
Dredge each chicken piece in the
cornmeal mixture. Place on a
baking sheet coated with cooking
spray.
5. Bake 20 minutes 40 minutes (do not
turn) or until juices run clear.
 Mexican Fried
Chicken

Ingredients
1 broiler-fryer chicken (cut-up or 4
lg chicken breasts)
 1 (8 ounce) carton sour cream
1
⁄4 cup milk
1 (4 ounce) candiced green chili
peppers
2 tablespoons fresh cilantro
2 tablespoons lime juice
1 garlic clove (or 1/2 tsp garlic
powder)
1 teaspoon ground cumin
3
⁄4 teaspoon salt
1
⁄4 teaspoon black pepper
1 cup all-purpose flour
lime wedge (optional)
Directions
1. In a bowl combine sour cream,
milk, chili peppers, cilantro, lime
 juice, garlic, cumin, salt, and black
pepper.
2. Place chicken pieces in a bag and
set in a shallow dish.
3. Pour sour cream mixture over
chicken, seal bag.
4. Refrigerate overnight, turn bag
occasionally.
5. Place flour in a shallow dish.
6. Remove chicken from sour cream
mixture shaking off excess.
7. Discard remaining sour cream
mixture.
8. Add chicken pieces to flour
mixture, a few at a time, turning to
coat.
9. Add oil to a 12-inch heavy skillet
to a depth of 1/4 to 1/2 inch.
10. Heat over medium high
heat until hot (350F) Reduce heat.
11. Carefully add chicken
to the skillet. Cook uncovered, over
medium heat about 40 minutes or
until chicken is no longer pink (170
F for breast, 180F for thighs and
drumsticks), turning occasionally to
brown evenly.
12. Drain on paper towel.
Breast of Chicken
Oaxaca - Fried
Chicken in
Chipotle Sauce
Ingredients
Chipotle Sauce
1
⁄4 cup hot water
1
⁄2 teaspoon chicken bouillon
granule
4 canned chipotle chiles in adobo
1
⁄2 cup low-fat sour cream
1 tablespoon lime juice
Chicken
1 avocado, peeled, pitted and cut
into 6 wedges
1 tablespoon lime juice
6 (4 ounce) boneless skinless
chicken breasts
3
⁄4 cup shredded asadero cheese or
 3
⁄4 cup monterey jack cheese
1
⁄4 teaspoon salt
1
⁄8 teaspoon pepper
2 tablespoons flour
3 large egg whites, lightly beaten
1 cup seasoned bread crumbs
1 tablespoon vegetable oil
1 lb linguine (8 cups hot cooked
linguine)
1
⁄4 cup sliced ripe olives
2 tablespoons chopped fresh
parsley
Directions
1. T prepare the sauce: Combine first
3 ingredients in a blender; process
until smooth. Pour into a bowl; stir
 in sour cream and 1 tablespoon
lime juice.
2. To prepare the chicken: Toss
avocado with 1 tablespoon lime
juice.
3. Cut a horizontal slit through
thickest portion of each chicken
breast to form a pocket. Stuff
avocado slice and 2 tablespoons of
cheese into each pocket.
4. Sprinkle chicken with salt and
pepper, dredge in flour then dip in
egg whites and dredge in
breadcrumbs.
5. Heat oil in a large non-stick skillet
over medium-high heat. Add
chicken; saute 6 minutes on each
side or until juices run clear.
6. Cook pasta per package directions,
drain and toss with olives and
parsley. (or toss with chopped
fresh tomatoes, onions, garlic, basil
and oregano, as they do at the
restaurant.).
7. Place 1 1/3 cups pasta on each of 6
plates. Arrange chicken on pasta.
Top with 3 tablespoons of chipotle
sauce.
 Chicken-Fried
Steak

Ingredients
2 1⁄4 teaspoons salt, divided
 1 3⁄4 teaspoons black pepper,
divided
4 (4 ounce) cube steaks
38 saltine crackers, crushed
1 1⁄4 cups all-purpose flour, divided
1
⁄2 teaspoon ground red pepper
1
⁄2 teaspoon baking powder
4 3⁄4 cups milk, divided
2 large eggs
3 1⁄2 cups peanut oil
Directions
1. Sprinkle 1/4 teaspoon salt and 1/4
teaspoon black pepper evenly over
steaks.
2. Combine cracker crumbs, 1 cup
 flour, 1 teaspoon salt, 1/2 teaspoon
black pepper, red pepper, and
baking powder.
3. Whisk together 3/4 cup milk and
eggs. Dredge steaks in cracker
mixture; dip in milk mixture, and
dredge again in cracker mixture.
4. Pour oil into a 12" skillet; heat to
360 degrees (do not use a nonstick
skillet). Fry steaks 3-4 minutes.
Turn and fry 2-3 minutes or until
golden. Remove steak to wire rack
in a jellyroll pan. Keep steaks
warm in a 225 degree oven.
Carefully drain hot oil, reserving
cooked bits and 1 tablespoon of
dripping in skillet.
5. Whisk together remaining 4 cups of
milk, 1/4 cup of flour, remaining 1
teaspoon salt, and remaining 1
teaspoon black pepper. Add milk
mixture to reserved dripping in
skillet; cook, whisking constantly,
over medium-high heat for 10-12
minutes, or until thickened. Serve
gravy with steaks.
 Fried Chicken

Ingredients
1 tablespoon sugar
1 1⁄2 cups self-rising flour
 1
⁄2 cup cornstarch
3 teaspoons seasoning salt
2 teaspoons paprika
1
⁄2 teaspoon baking soda
1
⁄2 cup biscuit mix (such as
Bisquick)
1 envelope dried Italian salad
dressing mix
1 envelope onion soup mix
2 eggs, mixed with
1
⁄4 cup cold water
1 cup corn oil
1 (3 lb) fryer chickens, cut up into
pieces
Directions
1. Combine all the dry ingredients in a
4-cup container.
2. Mix to blend the ingredients
thoroughly.
3. Store tightly covered at room
temperature up to 3 months.
4. To use: Dip the chicken pieces in
egg mixture and then into dry
coating mix and back into egg to
coat the pieces evenly but lightly
and finally back into dry mix.
5. Have oil piping hot in heavy
skillet.
6. Brown pieces skin-side down for 4
to 6 minutes.
7. Use medium high heat.
8. Turn and brown underside of
 pieces a few minutes.
9. Transfer to an oiled or Pam-
sprayed 9x13x2-inch pan.
10. Cover pan with foil,
sealing it on only 3 sides of pan.
11. Bake at 350 degrees for
about 45 to 50 minutes.
12. Remove foil.
13. Bake another 5 minutes
just to crisp the coating.
14. Serves 4.
 Pan-Fried
Chicken Schnitzel-
Style

Ingredients
4 boneless chicken breasts (4oz
 each)
1 1⁄2 cups breadcrumbs, dry
1
⁄2 cup all-purpose flour
2 eggs
3
⁄4 cup milk
2 tablespoons dried herbs (thyme,
basil, rosemary, and or or chives,
OR 3 Tbsp chopped fresh if
available )
salt & freshly ground black pepper,
to taste
olive oil, as needed for sauteeing
1 fresh lemon, cut into 8 wedges
Directions
1. Whisk eggs and mix with milk.
2. Mix the chopped herbs with the
 bread crumbs.
3. Cut each chicken breast in half
(widthwise to make them thin) and
place between two pieces of
plastic wrap and pound them
evenly with a butcher’s mallet until
they are 1/8 of an inch thick.
4. Season with salt and fresh cracked
black pepper.
5. Lightly coat each piece with all
purpose flour.
6. Dip each piece in the egg wash and
then coat each piece with the
herbed bread crumbs.
7. Heat a pan to medium heat and
sauté the chicken in olive oil for 2
– 3 minutes per side.
8. Serve with a wedges of fresh
lemon.
 Fried Chicken

Ingredients
• Lawry's Seasoned Salt
• garlic powder
• pepper
• 3 eggs
• 1⁄3 cup water
• 3 cups self rising flour
• oil (for frying) or vegetable
shortening (for frying)
• 2 -3 lbs chicken pieces, skin on (I
usually use thighs)
Directions
1. Season the chicken with a small
amount of garlic powder.
2. Generously season with lawrys
seasoning salt.
3. Season with pepper to taste.
4. Let sit in the fridge while seasoning
for about 4 hours.
5. Beat eggs with water.
6. Put flour in large plate.
7. Dip the chicken in the egg mixture
 making sure to get it nice and wet.
8. Dip into flour and coat really well
to cover all of the chicken.
9. Fry chicken in hot oil until golden
brown and crispy and until juices
are running clear.
10. Serve Hot.
11. Reheat leftovers at 350
for about 10 minutes.
12. This chicken is great
cold too for picnics!
 Oven Fried
Chicken

Ingredients
1 (3 lb) fryer (cut up)
 1
⁄2 cup butter
1 large egg
1
⁄2 cup milk
1 cup flour
2 teaspoons paprika
1
⁄2 teaspoon salt
1 teaspoon baking powder
Directions
1. Place slices of butter on cookie
sheet that is lined with aluminium
foil.
2. Put in 400 degree oven until
melted.
3. Mix egg and milk together .
4. Sift together dry ingredients.
5. Dip chicken piecies in egg mixture
 first then into flour mixture.
6. Place chicken on cookie sheet, skin
side down.
7. Bake for 30 minutes then turn
chicken over and bake 30 mins
more.
 Fried Chicken
Livers

Ingredients
1 lb chicken liver
 1 cup buttermilk
1 cup self rising flour
vegetable oil
Directions
1. Place chicken livers in buttermilk
and let stand 10 minutes.
2. Drain in a colander.
3. Roll chicken livers in flour.
4. In a deep fryer heat oil to 350
degrees.
5. Fry chicken livers for 3 to 4
minutes, or until brown.
6. Drain on paper towel.
 Garlic Fried
Chicken Breast

Ingredients
4 boneless skinless chicken breasts
(pounded semi-thin or leave thick
see step 6)
1 cup oil (or as needed for frying)
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground black
pepper
1 1⁄2 teaspoons seasoning salt
1 teaspoon paprika
1 cup all-purpose flour
1
⁄2 cup dry breadcrumbs
1
⁄4-1⁄2 teaspoon cayenne pepper
(adjust to suit heat level) (optional)
EGG MIXTURE
1 large egg
3
⁄4 cup milk
2 tablespoons fresh minced garlic
 1 1⁄2 teaspoons cumin (you may use
more if desired)
Directions
1. In a bowl whisk the egg then whisk
in milk, fresh garlic and cumin.
2. Place the chicken in the mixture and
refrigerate for 1 or more hours.
3. In a shallow dish combine garlic
powder with onion powder, black
pepper, seasoned salt, paprika,
flour, breadcrumbs and cayenne
pepper (if using).
4. Heat 1 cup oil in a heavy skillet to
350 degrees F.
5. Remove the chicken from the
egg/milk mixture allowing excess
to drip off, then coat in the
 flour/breadcrumb mixture.
6. Fry the chicken in hot oil about 5-6
minutes per side or until cooked
through (if you do not pound the
chicken breasts thin you may
partially cook the chicken in the
skillet then remove to a baking
sheet and finish cooking in the oven
if desired).
7. Remove to paper towels or a
brown paper bag to absorb the oil.
 Oven Fried
Southern Style
Cinnamon Honey
Chicken
Ingredients
3 lbs chicken, jointed in 8 pieces
(make sure to use good quality
chicken!)
1
⁄2 cup flour
2 teaspoons salt
3
⁄4 teaspoon good quality cinnamon
 1
⁄4 teaspoon turmeric
1
⁄4 teaspoon black pepper
1 pinch freshly ground nutmeg
1 egg
2 tablespoons milk
1
⁄3 cup dried crushed breadcrumbs
cooking spray
2 tablespoons oil (optional)
Sauce
1
⁄4 cup butter
1
⁄2 cup honey
2 pinches finely ground cinnamon
1 tablespoon fresh lemon juice
Directions
1. Preheat oven to 350 degrees F.
2. Spray a large roasting pan lightly
with cooking spray.
3. Combine the flour with the salt,
cinnamon, turmeric, black pepper,
and a pinch nutmeg.
4. Coat the chicken pieces well with
the flour mixture (you can use
chicken with or without skin on -
it's up to you).
5. Beat together the egg and milk;
dredge the flour-coated chicken
pieces in the egg mixture, then into
the breadcrumbs.
6. Arrange pieces skin side up (if
using pieces with skin) in the
sprayed roasting pan, making sure
that the pieces are not touching
each other (if possible) to ensure
 they bake crispy; spray chicken
pieces with oil spray or sprinkle
with 2 tablespoons oil and place
the chicken in the oven to bake.
7. While the chicken is baking, in a
saucepan over medium low heat
combine the butter, honey, pinches
of cinnamon, and lemon juice.
8. After the chicken has baked for 25
minutes, pour the butter and honey
mixture generously over the pieces.
9. Bake for an additional 15 minutes
or until the juices run clear and the
chicken is crisp and brown.
10. Note: if you'd like to
add a bit of kick to the recipe, you
can try a pinch or two of cayenne
(to taste) in the honey sauce, or
perhaps some red pepper flakes!
 Down Home in
Georgia Southern
Fried Chicken

Ingredients
• chicken, cut up
• garlic powder
• salt and pepper
• buttermilk (or heavy cream or half
and half)
• lard, for frying (about 1-2 cups, you
can substitute with vegetable shortening)
• flour, for dredging
Directions
1. Place cut up chicken in a large
bowl. Season with garlic powder,
salt, and black pepper. Toss to coat.
Add buttermilk, again tossing to
coat. Set aside (you can cover and
refrigerate overnight).
2. Place lard and bacon grease into a
large deep cast-iron skillet or dutch
 oven (you only need about an inch
of melted oil). Set on stovetop over
medium-high heat and get oil
temperature to 350°F.
3. Place flour into a plastic grocery
bag. Shake excess buttermilk from
a piece of chicken and place into
bag of flour. Coat chicken with
flour. (A simple method is to hold
sides of bag and steadily and gently
roll back and forth like cleaning a
bowling ball.).
4. Dip an edge of the floured piece
into the lard; if it sizzles, it's ready.
Begin to flour remaining pieces and
carefully place them into the
pan/dutch oven.
5. Repeat until the pan is full or all
 pieces are used. (A whole chicken
generally requires two batches and
you may need to add just a small
amount more of lard for second
batch). Cover pot with lid and
simmer for 5-7 minutes.
6. Turn chicken over, cover and
simmer again for 5-7 minutes.
Remove lid and continue cooking
until cooked through, or internal
temperature of chicken reaches
175°F.
7. Transfer cooked pieces to a plate
lined with paper towels or a baking
rack with a towel underneath to
catch the drippings. If desired,
immediately give a light sprinkling
of salt.
Best Ever Spicy
Oven-Fried
Chicken -
Southern
Ingredients
Marinade
1 1⁄4 cups buttermilk
1
⁄4 cup extra virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1
⁄2 teaspoon ground black pepper
1 large onion, sliced
12 chicken pieces, with skin and
bones (breasts, thighs and
drumsticks)
Coating
1 cup dry unseasoned breadcrumbs
1
⁄3 cup freshly grated parmesan
cheese
1
⁄4 cup flour
2 teaspoons dried thyme
1
⁄2 teaspoon paprika
1
⁄2 teaspoon cayenne pepper
3 tablespoons butter, melted
Directions
1. Whisk buttermilk, oil, hot pepper
sauce, mustard, garlic, 1 teaspoon
salt and 1/2 teaspoon pepper in
large bowl to blend well. Add
onion, then chicken and turn to coat.
2. Cover, chill at least 3 hours or up
to 1 day, turning chicken
occasionally. I usually get a big
gallon ziploc bag and place the
marinade and chicken in the bag.
3. Place racks on 2 large rimmed
baking sheets.
4. Whisk breadcrumbs, cheese, flour,
thyme, paprika, cayenne and 1
teaspoon salt in large baking dish
to blend.
5. Remove chicken from marinade,
allowing, excess to drip off. Add
chicken to breadcrumb mixture and
turn to coat completely.
6. Arrange chicken, skin side up, on
racks on baking sheets.
7. Let stand 30 minutes.
8. Preheat oven to 425°F Drizzle
butter over chicken.
9. Place chicken in oven and bake
until crisp, golden and cooked
through about 50 minutes.
10. Serve warm or at room
temperature.
 Chinese
Restaurant Fried
Rice

Ingredients
 2 cups uncooked basmati rice
2 cups water
1 3
⁄2- ⁄4 cup chicken stock
1 ham steak (cut into cubes)
1
⁄2 cup frozen peas
2 eggs
3 -4 tablespoons canola oil (or
peanut oil)
1
⁄4 teaspoon salt
2 tablespoons soy sauce
Directions
1. Cook your rice (I use a rice
cooker). You want it a bit on the
crunchy side, so even though you
might want to add more water,
DON'T.
2. Let your rice cool completely (I
spread it out on a baking sheet and
put it in the freezer if I'm in a
hurry). You can even cook your rice
the night before and let cool in the
fridge.
3. Heat a wok over high heat with 1
tbs. of oil. Add eggs and scramble
until cooked. Add ham and peas
and fry for about a minute.(You can
add or omit any veggie/meat combo
you want.).
4. Remove omelet from wok. Clean
the wok out a bit so the leftover egg
doesn't burn while you're heating
up your wok and oil again.
5. Add remaining oil to the wok and
heat over high heat until it is very
 hot. Add your cold rice to the wok
and stir to coat every grain. (You
can add some more oil if you want;
it just depends on how greasy you
like it.).
6. Add your chicken stock to the rice;
do it a little bit at a time to give the
rice a chance to soak up the liquid.
I'm not sure exactly the amount of
stock to be added; I eyeball it
because it seems to change every
time. Basically, you want the rice
to soak up the flavor, but you don't
want to put in too much as it will
end up quite sticky.
7. Stir fry for a while, stirring
constantly until there is no liquid
left, then chop up your omelet and
add it, along with the soy sauce and
salt. Stir. You can add more or less
soy sauce and salt according to
your taste. NOTE: In this case, the
salt is simply to enhance the flavor
of the dish, not to make it salty. And
remember that soy sauce is salty in
itself--unless you use the salt-free
or low-salt type. (It is an MSG
substitute.).
Moist Oven Fried
Chicken

Ingredients
2 1⁄2 lbs skinless chicken pieces
 3
⁄4 cup mayonnaise, can use lowfat
but not fat free
1 tablespoon lemon juice
1 1
⁄4- ⁄2 teaspoon salt, to taste
1 teaspoon Worcestershire sauce
1 1
⁄8- ⁄4 teaspoon hot sauce, to taste
1
⁄2 teaspoon garlic powder
1
⁄2 teaspoon celery salt
1
⁄2 teaspoon dry mustard
1
⁄4 teaspoon pepper
1
⁄4 teaspoon sweet paprika
1 1⁄2 cups crushed corn flakes
2 tablespoons chopped parsley
Directions
1. In a large nonreactive bowl,
combine the mayonnaise, lemon
juice, salt, Worcestershire sauce,
hot sauce, garlic powder, celery
salt, dry mustard, pepper and
paprika; mix well. Add chicken
pieces and toss to coat.
2. Cover and refrigerate for at least 4
hours (or up to 24 hours, if you
plan ahead).
3. After marinating, remove chicken
from the refrigerator and toss
around in the mixture once again (to
make sure pieces are well-coated).
4. Preheat oven to 350 degrees
Fahrenheit.
5. Place crushed corn flakes and
parsley in a shallow dish; mix
 well.
6. Roll chicken pieces in corn flake
crumb mixture to coat. Place in a
single layer in a large baking pan.
7. Bake uncovered at 350 degrees
Fahrenheit for about 45 to 55
minutes, depending on the size
pieces you are using, turning gently
halfway through or until done.
 City Fried
Chicken

Ingredients
1 lb boneless skinless chicken
 breast, cut into 8 pieces and lightly
pounded
coarse salt, to taste
cracked black pepper, to taste
2 egg whites, beaten
2 tablespoons parmesan cheese,
grated
1
⁄4 cup fresh parsley, chopped
1 cup flour
2 tablespoons olive oil
1 lemon, cut into 8 wedges
Directions
1. Season chicken generously with
salt and pepper on both sides.
2. Place egg whites in shallow dish or
plate.
3. Whisk in cheese and parsley.
4. Dredge each chicken piece through
egg mixture and set in plate
containing flour.
5. Shake plate so chicken pieces get
coated, turn chicken over and
repeat.
6. Lay on cookie sheet lined with
parchment paper and set next to
stove.
7. Heat oil in 12-inch nonstick skillet
pan over medium-high heat.
8. When hot but not smoking, add
chicken and cook, turning once,
until golden and cooked through,
about 2 minutes per side or until
chicken is no longer pink and juices
run clear.
9. Serve with lemon wedges.
 Oven Fried
Chicken

Ingredients
20 whole-grain salted crackers,
pulsed in a food processor until
fine (about 1/2 cup)
2 1⁄2 cups corn cereal flakes, pulsed
in a food processor to fine crumbs
(about 1/2 cup)
2 tablespoons sesame seeds
3
⁄4 teaspoon cayenne pepper
1
⁄2 teaspoon garlic powder
2 egg whites
1 cup low-fat plain yogurt
1 tablespoon Dijon mustard
1
⁄2 teaspoon salt
olive oil flavored cooking spray
4 medium sized skinless chicken
breasts and 4 skinless chicken
thighs, rinsed and patted dry (about
 3 1/2 pounds chicken)
Directions
1. Preheat oven to 375 degrees F.
Lightly spray a baking sheet with
olive oil.
2. Combine the crackers and corn
cereal crumbs, sesame seeds,
cayenne, and garlic powder in a
shallow bowl and reserve.
3. In a large bowl, combine egg
whites, yogurt, Dijon mustard, and
salt.
4. Add the chicken pieces and coat
thoroughly with the yogurt mixture.
5. One at a time, dip the chicken
pieces in the cracker mixture,
packing crumbs onto chicken.
6. Arrange the chicken on a baking
sheet and spray lightly with olive
oil cooking spray.
7. Bake for 35 to 45 minutes, or until
juices run clear when chicken is
pierced with a knife.
 Chicken Stir-Fry

Ingredients
4 boneless skinless chicken breast
halves
3 tablespoons cornstarch
2 tablespoons soy sauce
 1
⁄2 teaspoon ground ginger
1
⁄4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon
granule
Directions
1. Cut chicken into 1/2 inch strips;
place in a resealable plastic bag.
2. Add cornstarch and toss to coat.
3. Combine soy sauce, ginger, and
garlic powder; add to bag and
 shake well.
4. Refrigerate for 30 minutes.
5. In a large skillet or wok, heat 2
tablespoons oil; stirfry chicken
until no longer pink, about 3-5
minutes.
6. Remove and keep warm.
7. Add remaining oil; stir fry
broccoli, celery, carrots, and onion
for 4-5 minutes or until crisp-
tender.
8. Add water and bouillon.
9. Return chicken to pan.
10. Cook and stir until
thickened and bubbly
 Derby Fried
Chicken

Ingredients
1 cup all-purpose flour
2 teaspoons pepper
 1 teaspoon salt
1 teaspoon paprika
1
⁄2 teaspoon poultry seasoning
1
⁄4 teaspoon garlic powder
1 egg, beaten
1 cup milk
1 (3 lb) fryer, cut up
vegetable oil (for frying)
Directions
1. Combine first 6 ingredients in
plastic bag.
2. Shake it to mix and set aside.
3. In a bowl, combine egg and milk;
mix well.
4. Skin chicken, if desired.
5. Put 2 or 3 pieces of chicken in bag
 with flour.
6. Shake well.
7. Dip chicken in egg mixture, return
to bag and shake again.
8. Repeat with remaining chicken.
9. Heat 1 inch of oil in a large skillet.
10. Add chicken and fry 15
minutes or until golden brown,
turning to brown both sides.
11. Drain chicken on paper
towels.
 Amazon Fried
Chicken Breasts
With Cilantro
Sauce
Ingredients
2 cups cilantro leaves
2 garlic cloves
1 jalapeno, seeded
2 tablespoons distilled white
vinegar
2 tablespoons water
1 cup mayonnaise
 2 large eggs
1
⁄2 cup all-purpose flour
1
⁄4 teaspoon salt
1
⁄4 teaspoon fresh ground pepper
1 (5 1/2 ounce) bag potato chips,
finely crushed
4 (6 ounce) boneless skinless
chicken breast halves, pounded 1/2
inch thick
2 tablespoons vegetable oil
Directions
1. In a blender, combine the cilantro,
garlic, jalapeño, vinegar and water
and puree. Transfer to a bowl and
whisk in the mayonnaise. Cover
and refrigerate.
2. In a shallow bowl, lightly beat the
eggs. In another shallow bowl,
combine the flour, salt and pepper.
Spread the potato chips in a third
bowl. Lightly coat the chicken with
the flour, shaking off any excess,
then dip in the beaten eggs. Coat the
chicken with the potato chips.
3. Heat the oil in a large nonstick
skillet until shimmering. Add the
chicken and cook over moderately
high heat until golden and cooked
through, about 5 minutes per side.
Transfer to plates. Serve at once
with the cilantro sauce.
 Southern Fried
Chicken

Ingredients
 1 large frying chicken
1 cup flour (for dusting)
1 cup buttermilk
2 large eggs
1 teaspoon baking soda
2 cups flour (for dredging)
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon dried oregano (optional)
1 teaspoon Old Bay Seasoning
Crisco shortening (3 cups for frying)
Directions
1. Cut up the chicken, setting aside the
back, neck, and organ meat to make stock
for other recipes. Cut the last joint off
the wing tips too and add to chicken parts
 for stock. (Obviously, you can buy a
whole fryer already cut up if you wish.
You can trim excessive skin and some fat
but leave the main part of the skin on
each piece of chicken!
2. Carefully dry each piece of chicken with
a paper towel. Pour 1 cup of flour into a
paper bag and dust each piece of chicken,
one at a time, by shaking it in the bag. Set
all this chicken aside on a tray and let it
sit until the "whiteness" fades (about 30
minutes).
3. Beat the eggs with a fork or whisk in a
wide shallow bowl. Add the buttermilk to
the eggs and beat for another few
seconds and set aside.
4. On a large platter or plate, mix together
the two cups of flour, baking soda,
 pepper, salt, basil, Old Bay and oregano;
set aside.
5. Preheat the oven to 375°F.
6. On the stovetop, in a large skillet, heat
the Crisco until it is very hot, about 375°
(Your chicken should really crackle and
sizzle when it goes into the oil -- if not,
then the oil is too cold!).
7. "Drench" each piece of chicken in the
buttermilk/egg mix, allow it to mostly
drip off, and then "dredge" it in the flour
mix until it is evenly coated. As each
piece is coated, place it into the hot oil.
DO NOT CROWD THE CHICKEN! You
may have to make two or three batches,
depending upon your skillet size, so don't
drench and dredge until you are ready to
fry each piece.
 8. Fry the chicken to a golden brown on
each side, turning it once. As the chicken
comes out of the skillet, place each piece
on a baking sheet (make sure that it has
sides -- some grease will drain off the
chicken as it bakes).
9. When all the chicken has been fried up
and placed on the baking sheet, place it
into the pre-heated 375° oven
UNCOVERED for 40 minutes.
10. After the chicken comes out of the oven,
allow it to "rest" for 10-15 minutes and
then serve.
 Awesome Golden
Oven Fried
Chicken

Ingredients
1 (3 lb) chicken, cut in pieces
 1
⁄4 cup oil
1
⁄4 cup butter
1 cup flour
1 teaspoon paprika
1
⁄2 teaspoon salt
1
⁄2 teaspoon seasoning salt
1
⁄2 teaspoon black pepper
1
⁄2 teaspoon garlic powde
Directions
1. Wash chicken and soak in salt water for
about 20 minutes.
2. I use a large bowl and 1 teaspoon of salt.
3. Preheat oven to 425°.
4. Place oil and butter in a shallow baking
pan and set in the oven to heat and melt.
5. Combine the flour and seasonings and
 dredge the chicken in the flour mixture.
6. Remove hot pan from the oven and
arrange the chicken in the pan skin side
down,but do not crowd.
7. Place in the oven and bake for 30
minutes, turn chicken so that the skin
side is up and continue baking for 20 to
30 minutes more, until nicely browned
and juices run clear.
8. Remove onto a platter and let cool at
least 10 minutes.
Chicken Pineapple
Stir- Fry

Ingredients
1
⁄4 cup soy sauce
2 tablespoons sugar
 1 tablespoon cider vinegar
1 tablespoon ketchup
1
⁄2 teaspoon ginger
1 tablespoon minced garlic
1 teaspoon cornstarch
1 lb boneless skinless chicken breast, cut
into 2 inch strips
2 tablespoons vegetable oil
1 (16 ounce) packagefrozen stir fry
vegetables
1 (8 ounce) can pineapple chunks,
drained, reserve 1/4 cup juice
hot cooked rice
Directions
1. Mix first 7 ingredients with reserved 1/4
cup pineapple juice in small bowl.
2. In large skillet, stir-fry chicken in hot oil
5 minutes.
3. Add vegetables, stir-fry 4 more minutes.
4. Stir in pineapple and sauce, heat through.
5. Serve over rice.
 Oven Fried
Chicken With
Honey Butter
Sauce I
Ingredients
1
⁄2 cup butter, melted
1 cup all-purpose flour
2 teaspoons paprika
1
⁄2 teaspoon salt
1
⁄4 teaspoon pepper
1 chicken, cut up
1
⁄4 cup butter, melted
1
⁄4 cup lemon juice
1
⁄2 cup honey
Directions
1. Pour 1/2 c melted butter in a baking dish.
2. Combine flour, paprika, salt and pepper.
3. Dredge chicken pieces in the flour
mixture.
4. Put chicken pieces in the baking dish and
turn to coat with butter.
5. Cover and bake, meaty side down, at 400
degrees for 30 minutes.
6. Combine 1/4 c melted butter, lemon
juice and honey.
7. After the chicken pieces have cooked for
30 minutes, turn the pieces over.
8. Pour the sauce over the chicken.
9. Bake uncovered for an additional 25-30
minutes or until chicken is done.
Mustard/parm
Fried Chicken
Breasts

Ingredients
4 boneless skinless chicken breasts
 1
⁄2 teaspoon salt
1
⁄2 teaspoon black pepper
1 large egg
2 tablespoons prepared mustard (I used
spicy brown mustard)
1
⁄3 cup parmesan cheese
1
⁄3 cup breadcrumbs (preferably fresh,
but store bought would work also)
2 tablespoons canola oil
1 small green pepper, seeded and sliced
fresh parsley (to garnish)
Directions
1. Clean and wipe chicken breasts with
damp paper towel.
2. Sprinkle with salt and black pepper.
3. In a bowl or pie plate, beat together the
 egg and mustard.
4. Using a separate bowl mix together the
breadcrumbs and parmesan cheese,
mixing well.
5. Dip each chicken breast into egg/mustard
mixture, then roll in breadcrumb/cheese
mixture and set on wax paper for
approximately 10 minute to let coating
set.
6. Saute chicken in heated oil for 15-20
minutes or until tender.
7. Arrange on plate, sprinkle with green
pepper slices and garnish with parsley.
8. Tip: Do not crowd pan when sauteing or it
will steam the chicken instead of
browning it.
9. Enjoy!
 Extra-Crispy
Fried Chicken
Breast

Ingredients
30 saltine crackers, crushed
2 tablespoons all-purpose flour
 2 tablespoons instant potato flakes
1 teaspoon seasoning salt
1
⁄2 teaspoon fresh ground black pepper
1
⁄2 teaspoon garlic powder
1
⁄2 teaspoon dried Italian seasoning
1 pinch cayenne pepper (to taste)
(optional)
1 large egg, beaten
vegetable oil (as needed)
4 -6 small boneless skinless chicken
breasts
Directions
1. In a large resealable bag place the
crushed cracker crumbs with the next 7
dry ingredients; mix well to combine.
2. Place the egg in a shallow dish.
3. Heat oil in a heavy skillet over medium-
high heat, using enough oil to generously
cover the bottom of the skillet.
4. Dredge the chicken breasts one at a time
into the egg allowing any excess egg to
drip off.
5. Place the breast (one at a time) into the
bag and shake to coat with the crumb
mixture.
6. Place the coated breasts onto a plate.
7. Reduce the heat to medium.
8. Cook the breasts in the skillet for 12-15
minutes turning frequently until golden
brown and cooked through.
 Thai Fried
Chicken

Ingredients
3 tablespoons garlic, roughly chopped
2 teaspoons coriander, roots
1
⁄4 teaspoon salsify
 3 red fresh chili peppers, chopped
1 tablespoon caster sugar
1 teaspoon ground turmeric
1 teaspoon curry powder
3 tablespoons fish sauce
1 1⁄2 kg chicken thigh fillets
vegetable oil (for frying)
1
⁄4 cup coconut milk, to serve (optional)
Directions
1. Pound the garlic,coriander root and salt
in mortar and pestle.
2. Add the chilie peppers, sugar, turmeric
and curry powder and pound to a fine
paste.
3. Add the fish sauce to the paste and
marinate the chicken for 2 hours.
4. Heat a little veg oil in a wok/large
saucepan,add the chicken and fry until a
good crust forms.
5. Reduce the heat and continue stir-frying
until the chicken is cooked through.
6. Serve with coconut milk spooned over
the top--optional
 Spicy Oven-Fried
Chicken

Ingredients
• MARINADE
1 1⁄2 cups buttermilk
1
⁄2 cup olive oil
2 tablespoons louisanna hot sauce (can
use more!)
2 tablespoons Dijon mustard
1 tablespoon fresh minced garlic
1 teaspoon salt
black pepper
1 small onion, sliced
10 pieces chicken (skin and bones left
on)
• CHICKEN COATING
1 cup dry breadcrumbs
1
⁄3 cup grated parmesan cheese
black pepper
1
⁄4 cup flour
2 teaspoons dried thyme (rubbed
between fingers to release flavor)
 1
⁄2 teaspoon paprika
1
⁄4 teaspoon cayenne pepper (can use
more!)
1 teaspoon salt
6 tablespoons melted butter (can use
olive oil)
Directions
1. In a large bowl mix together buttermilk,
oil, hot pepper sauce, Dijon mustard,
fresh garlic, 1 tsp salt and black pepper (I
use about 1/2 tsp freshly ground black
pepper) whisk to combine well, then add
in the onion.
2. Add in the chicken pieces and turn to
coat thoroughly with the mixture.
3. Cover and refrigerate for 8-24 hours,
turning the chicken pieces occasionally.
 4. Place a rack (I use a cookie rack, it fits
perfectly!) on a 15 x 10-inch baking
sheet.
5. In a bowl mix together breadcrumbs,
Parmesan cheese, flour, thyme, paprika,
cayenne and 1 teaspoon salt.
6. Remove the chicken from the marinade
(discard marinade) letting any excess to
drip off (do not leave any onions slices
on the chicken, discard with marinade).
7. Add in the chicken pieces to the
breadcrumb mixture, and turn to coat the
chicken evenly on all sides.
8. Arrange the chicken on the rack that is on
the baking sheet (skin side up).
9. Let stand for around 30 minutes.
10. Set oven to 425° (let oven heat up for 10
 minutes, oven must be HOT!).
11. Drizzle the melted butter on top of the
chicken pieces.
12. Bake until crisp and golden brown about
45-50 minutes.
 Country-Fried
Chicken with
Gravy

Ingredients
4 boneless skinless chicken breasts
1
⁄2 cup all-purpose flour
 1
⁄4 teaspoon fresh ground black pepper
3
⁄4 cup buttermilk
1 cup finely crushed buttery cracker
3 tablespoons peanut oil
1 can cream of mushroom soup
1 cup milk (more or less)
Directions
1. Preheat oven to 350F.
2. Pound the chicken breasts to 1/4-inch
thickness between 2 sheets of plastic
wrap, using meat pounder or rolling pin;
set aside.
3. Combine flour and pepper in a shallow
dish.
4. Pour buttermilk into a second dish.
5. Spread crushed crackers on a plate.
 6. Dredge chicken breasts, one at a time, in
seasoned flour.
7. Dip into buttermilk, then into crushed
crackers to coat thoroughly, pressing
with fingertips to adhere.
8. Heat oil in a 12-inch skillet over
medium-high heat.
9. Add chicken; cook 2 to 3 minutes on
each side until golden brown and cooked
through.
10. Remove to oven safe platter or cookie
sheet (I use a baking stone); place in oven
to keep warm.
11. Put remaining cracker crumbs into pan
and lightly brown.
12. Stir mushroom soup into drippings and
crumbs.
13. Combine remaining buttermilk and flour;
add to soup mixture.
14. Add additional milk as needed.
15. Bring to a boil, stirring; remove from
heat.
16. Serve chicken accompanied by gravy.
 Super Crisp
Country Fried
Chicken

Ingredients
 1
⁄2 cup milk
1 egg, slightly beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon black pepper
1
⁄4 teaspoon poultry seasoning
1 (2 1/2-3 lb) frying chickens, cut up or
1 (2 1/2-3 lb) use chicken pieces
Crisco shortening (for frying)
Directions
1. Combine milk and egg in medium bowl;
set aside.
2. Combine flour, garlic salt, paprika,
pepper and poultry seasoning in paper or
plastic bag. Add a few pieces of chicken
 at a time. Shake to coat.
3. Dip chicken in milk-egg mixture. Shake
second time in flour mixture. Skillet or
deep fry in Crisco (see below).
4. To skillet fry, heat 1/2 to 1-inch Crisco
to 365° in electric or in large heavy
skillet on medium-high heat. Brown
chicken on all sides. Reduce heat to 275°
or medium-low heat. Continue cooking
until chicken is tender about 30-40
minutes. Do not cover. Turn chicken
several times during cooking. Drain on
paper towels.
5. To deep fry, heat 2 or 3-inches Crisco to
365° in deep fryer or deep saucepan. Fry
chicken for 15-18 minutes. Drain on
paper towels.
6. For extra spicy chicken, increase black
pepper to 2 teaspoons and poultry
seasoning to 1/2 teaspoon.
 Fried Chicken
Sandwich

Ingredients
4 boneless skinless chicken breasts,
about 6 ounces each
kosher salt
1 quart buttermilk
• The vinaigrette
1 tablespoon Dijon mustard (Edmond
Fallot Dijon mustard is what Betty uses)
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1
⁄2 cup extra virgin olive oil (Bariani
extra virgin olive oil is what Betty uses)
• The coleslaw
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced
crosswise (I've used a green bell pepper
instead and it's still wonderful)
1
⁄4 cup parsley, chopped
1
⁄2 green cabbage, core and outer leaves
 removed, and very thinly sliced
kosher salt
• The breading
1 lb all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt (or more to
taste)
1 1⁄2 teaspoons fresh ground pepper
2 quarts vegetable oil, for frying
4 rolls, sliced lengthwise (Betty uses
Acme Bakery torpedo rolls)
Directions
1. Season chicken breasts with kosher salt.
Let sit at least 5 minutes. Fill a wide,
shallow nonreactive bowl or casserole
dish with buttermilk. Add the chicken and
soak in the refrigerator for 1 hour up to
 overnight.
2. For the vinaigrette: Combine mustard,
vinegar and salt in a bowl. Slowly whisk
in olive oil until well blended.
3. For the coleslaw: Macerate onions in the
cup of red wine vinegar, and let sit at
least 20 minutes. Remove onions and
discard vinegar. Toss onions with
jalapeno, parsley, cabbage and salt. Toss
with vinaigrette until evenly coated.
4. To fry chicken: Pour vegetable oil into a
large stockpot. Do not fill up more than
halfway, or the oil could splatter. Bring
oil up to 365°, using a digital
thermometer/candy thermometer to
monitor the heat. Prepare the the
breading while waiting for oil to heat up.
5. In a wide shallow bowl, mix flour,
 cayenne, salt and pepper. Pull a chicken
breast out of the buttermilk one by one,
letting excess drip off, and dredge
completely in flour. To create a thick
crust, place in buttermilk and dredge in
flour a second time. Do not drain or
shake off excess buttermilk or flour
during the breading process.
6. When the oil is at 365°, carefully place
chicken pieces into oil one by one. Let it
cook for a minute before disturbing
chicken, then help it “swim” in the oil
with tongs, until it is evenly cooked,
about 5-7 minutes. Remove chicken from
oil and drain on paper towels. Season
immediately with salt.
7. For the sandwich: Place fried chicken
breast on bottom of torpedo roll and top
 generously with coleslaw.
8. Per serving: 995 calories, 52 g protein,
63 g carbohydrate, 58 g fat (8 g
saturated), 95 mg cholesterol, 1,497 mg
sodium, 6 g fiber.
Ultra Low Fat
Chicken-Fried
Chicken With
Cream Gravy
Ingredients
4 boneless skinless chicken breasts
2 egg whites, slightly beaten
2 cups corn flakes
salt and pepper
• Gravy
4 tablespoons flour
 1 cup chicken broth, spoon off fat
1
⁄2 cup evaporated skim milk
1 cup skim milk
2 teaspoons Molly McButter
salt and pepper
Directions
1. Lightly pound chicken breasts with table
knife handle until they are thinner, larger
and lightly tenderized.
2. Dip in egg white and roll in crushed corn
flakes.
3. In skillet sprayed with nonstick cooking
spray, brown and cook over medium-low
heat 5-6 minutes on each side. (Will burn
easily; keep heat fairly low.) Turn only
once. When chicken is done, remove
from skillet.
4. Add flour to skillet and brown over
medium heat, stirring occasionally. This
will burn easily. Remove skillet from
heat and set aside.
5. In medium bowl, combine remaining
gravy ingredients. Using a whisk, with
skillet still removed from heat, add gravy
liquid while stirring. Return to heat,
whisk and stir until gravy thickens. Serve
gravy spooned over chicken. Enjoy!
 Baked-Up Fried
Chicken, Low Fat

Ingredients
1
⁄2 cup low-fat buttermilk
1 egg white
6 boneless skinless chicken breasts
 1
⁄2 cup all-purpose flour
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano leaves
2 teaspoons chili powder
2 teaspoons baking powder
1 -2 tablespoon olive oil
Directions
1. . Preheat oven to 450F (230C).
2. Line a rimmed baking sheet with foil and
set a wire rack on top.
3. Spray rack with cooking spray.
4. In a large bowl, whisk buttermilk with egg
white, add chicken and turn to evenly
coat.
5. Measure flour, salt, garlic powder,
 oregano, chili powder and baking powder
into a large plastic bag.
6. Close top and gently shake to evenly mix.
7. Remove chicken, one piece at a time,
from buttermilk and shake off excess
liquid, then place in bag.
8. Close top and shake gently to evenly
coat.
9. Remove from bag, shaking off excess
coating, then place on rack, repeat with
remaining chicken, one piece at a time.
10. Discard any remaining milk and flour
mixtures.
11. Using a brush, lightly dab oil as evenly as
possible over coating on chicken.
12. Bake in centre of preheated oven until
coating is crisp and golden, about 30
 minutes.
13. TIP:.
14. If you have time, let chicken marinate in
buttermilk before roasting. This makes it
even more tender and adds tang, too!
Place chicken and buttermilk mixture in a
large plastic bag. Push chicken down into
marinade, then squeeze out as much air as
possible from bag. Seal tightly with an
elastic band as close to chicken as
possible. Place in a large bowl.
Refrigerate 4 hours or overnight. Then
proceed with recipe as written.
 Oven-Fried
Cornflake
Chicken

Ingredients
 4 boneless skinless chicken breasts
1 1⁄2 cups corn flakes, made into about
3/4 cup crumbs
2 tablespoons melted margarine
2 tablespoons lemon juice
1
⁄2 teaspoon salt
1
⁄8 teaspoon pepper
nonstick cooking spray
Directions
1. Preheat the oven to 375 degrees.
2. Place the cornflake crumbs in a shallow
dish. In a bowl, combine the melted
margarine, lemon juice, salt and pepper.
Use a fork to beat the mixture together.
3. Dip the chicken into the lemon-
margarine mixture and then into the
 crumbs.
4. Place the coated pieces on a baking sheet
that has been sprayed with non-stick
spray. Repeat with the remaining chicken.
Arrange them so they don't touch each
other if possible.
5. Bake at 375° for 45 minutes
 Thai Chicken
Fried Rice with
Basil - Kao Pad
Krapao
Ingredients
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon chopped fresh Thai red chili
pepper
8 ounces boneless skinless chicken
breasts, cut into bite-size pieces
2 cups cold cooked rice
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons chopped shallots
1
⁄3 cup Thai holy basil (regular basil ok)
1 tablespoon chopped fresh
Directions
1. In a wok or large skillet, stir-fry garlic in
oil until golden; then add chilies and
 chicken and stir-fry until chicken is
cooked.
2. Add rice, sugar, fish sauce, and soy sauce,
and stir-fry, mixing gently.
3. When well mixed, add shallots, basil
leaves and cilantro; cook another minute
or so, and serve.
4. If you desire, serve with lime wedges,
chile sauce, fish sauce, or soy sauce at
the table.
Paula Deens Fried
Chicken

Ingredients
4 eggs
1
⁄3 cup water
 1 cup hot red pepper sauce (does not
make chicken spicy)
2 cups self rising flour
1 teaspoon pepper
2 1⁄2 lbs chicken, cut into pieces
peanut oil or vegetable oil
• house seasoning
1 cup salt
1
⁄4 cup pepper
1
⁄4 cup garlic powder
Directions
1. Mix seasoning together and store in
airtight container for up to 6 months.
2. In medium bowl, beat eggs with water.
Add enough hot sauce so mixture is
bright orange.
3. In another bowl, combine flour and
pepper. Season chicken with house
seasoning. You can let the chicken sit in
hot sauce for up to 1 hour. It will not
make the chicken spicy.
4. Dip Chicken in egg and coat well with
flour mix.
5. Heat oil to 300 degrees in deep pot.
Don't fill pot more than half full of oil.
6. Fry chicken in oil until brown and crispy.
Dark meat goes in first and takes 13-14
minutes. White meat takes 8-10 minutes.
7. Preparation depends on how long you let
the chicken soak in hot sauce.
 Crisp Crusted
Oven-Fried
Chicken by Judy-
Jude
Ingredients
1 (3 -4 lb) cut up whole chickens
1 egg
2 tablespoons milk
1 cup instant potato flakes
1 teaspoon garlic salt
1 teaspoon paprika
 1
⁄8 teaspoon cayenne pepper
1
⁄4 cup grated parmesan cheese
1
⁄4 cup shortening or 1⁄4 cup butter or 1⁄4
cup margarine
Directions
1. Preheat oven to 400 degrees.
2. Wash chicken pieces and pat dry, set
aside.
3. Beat egg and milk in a bowl.
4. In another bowl, mix potato flakes and
the rest of the spices and parmesan
cheese.
5. Melt butter in a shallow baking pan
(13"x9"x2").
6. Roll chicken first in egg mixture, then in
the potato flake mixture.
7. Next roll coated chicken pieces in the
butter as you place them into the pan
(skin side up).
8. Bake at 400 degrees for 45 to 50
minutes or until juices from meat run
clear when pierced with a fork.
9. Note: If you use garlic powder just be
sure to add 1 teaspoon of salt; Judy used
seasoned salt per her dad's little crib note
on the recipe. I often use more spices to
make it taste a little like Kentucky Fried
Chicken. This recipe was written up
pretty much as I had received it from
Judy. Enjoy!
Buttermilk-Honey
Fried Chicken
Fingers

Ingredients
• Chicken Fingers
4 teaspoons honey
salt
1
⁄2 teaspoon fresh ground black pepper
flavoring, of choice (see below)
1 1⁄3 cups buttermilk
2 1⁄2 lbs boneless skinless chicken breast
halves, each cut crosswise into 8 to 9
strips (about 6 large)
1 quart vegetable oil or 1 quart canola oil
or 1 quart peanut oil or 1 quart corn oil
3 cups all-purpose flour
• Classic Flavoring
1 teaspoon garlic powder
• Maryland-Style Flavoring
1 tablespoon Old Bay Seasoning
 • Curry Flavoring
1 tablespoon curry powder
• Cumin Flavoring
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder
Directions
1. In a large bowl or shallow baking dish,
mix the honey, 1 teaspoon salt, pepper,
and flavoring of choice into the
buttermilk. Add the chicken and turn to
coat.
2. Preheat oven to 200 degrees. Heat the oil
in a large (12-inch) skillet over high heat
until it reaches 375 degrees.
3. Meanwhile, mix the flour and 1
tablespoon salt in a doubled paper bag
 (I've also used a large ziploc bag). Drop
about 8 chicken strips into the flour,
close the bag, and shake to coat the
chicken. Place the chicken pieces on a
wire rack set over a baking sheet (or
newspaper for easy cleanup). Repeat with
the remaining chicken.
4. Working in 4 batches, drop the chicken
pieces into the hot oil and fry until
golden brown, turning if necessary to
ensure even browning, about 3 minutes.
Transfer to another wire rack set over a
baking sheet to drain. Keep first batches
warm in the oven while the rest of the
chicken cooks, making sure the oil
comes back up to 375 degrees after each
batch.