Fried Chicken
1. Thaw chicken breasts, butterfly and cut into smaller pieces
2. Flour chicken pieces in ½ cup flour mixed with ½ Tbsp seasoned salt
3. Dip pieces in milk then back in the flour
4. Place the pieces in a frying pan with ¼ in oil heated to medium heat
5. Leave pieces undisturbed for several min.
6. Turn pieces when bottom edges turn golden brown
7. Fry on the other side for same amount of time
8. Remove chicken pieces and place on a paper towel to absorb extra oil
Gravy
- Add 1 tablespoon flour to the oil in the pan and stir to make a rue
- Add 2 ½ cups milk and whisk
- When bubbles occur add salt, pepper and chicken bullion crumbles to taste
- Allow to boil until desired thickness is reached
German Cole Slaw
- Shred ½ head of cabbage
- Mix together in a lidded container ¼ tsp garlic powder, 1 tsp salt, ½ tsp pepper, 6 Tbsp white vinegar, ¼ cup oil.
- Pour dressing over slaw and toss
- Chill slaw for several hours before serving
Courtney's Hot Wings
1. fill deep fryer to max fill line with canola, vegetable or peanut oil and turn heat to 375 degree. (Fry outside to avoid stinking up your house)
2. In a large bowl combine flour and seasoned salt3. Add wings (40 count) and coat with flour or dredge
4. In a saucepan add 1/4 cup butter, 1 bottle of Louisiana Hot Sauce and 2 Tbsp (or more) agave nectar or honey. Turn the heat to medium and stir until butter is melted and sauce is combined. Turn heat to low to keep warm while wings are frying
5. When the oil it hot add wings (fry in shifts of 6-8 wings of similar size)
6. The wings are done when they float to the top and turn a golden brown color (anywhere from 4-7 or more min depending on size)
7. Remove wings and drain on a paper towel
8. Coat in sauce
9. Serve immediately with celery and ranch or blue cheese dressing.
Orange Chicken
**If you don’t have a deep fryer you can fry in a pan on the stove.
Ingredients
1-2 pieces boneless skinless chicken breast
About 1 cup dry pancake mix
Seasoned salt to taste
Jarred Orange sauce
Orange zest (optional)
Rice and vegetable of your choice
Frying oil
1. Cook the rice
2. Fill up your fryer to the max fill line and turn on to 375 degree.
3. Cup chicken into bite size pieces and dry thoroughly
4. Mix pancake mix, seasoned salt and water to a soupy consistency
5. Add chicken and stir to coat
6. Steam your broccoli (or vegetable of your choice)
7. When the fryer is ready drop 6-8 pieces at a time in (don’t crowd the fryer)
8. When the pieces float to the top and turn a golden brown color
9. Remove pieces and place on a paper towel to absorb the extra oil
10. Place chicken in a bowl and add the orange sauce
11. Add broccoli and more sauce if needed and stir
Serve immediately with rice.
Chicken and Tomatoes
1. Using your choice of bone-in/skin-on chicken place in a glass baking dish, dot with butter and sprinkle with season salt. Bake at 275 degrees for an hour or until the internal temp reaches 165 degree.
2. Remove the skin and remove bones. Dice chicken
3. In a dutch oven add 1 package of dry onion soup mix and 2 cups of water
4. Add 1 can of home canned tomatoes and 1 can of store bought canned tomatoes
1 tsp basil and the diced chicken
5. Cover and simmer for about 45 min or until the liquid reduces to form a stew consistency
6. Serve over rice.
Plum Good Chicken
Ingredients4-6 Bone in- Skin on Chicken Thighs1/2 cup plum jam1/2 cup soy sauce1 T grated ginger1 T honey2 sliced green onions1 T corn starchDirections1. Preheat oven to 3502. place thighs in a glass baking dish3. In a mixing bowl mix jam, soy sauce, ginger and honey until relatively incorporated4. Pour sauce over thighs and sprinkle with green onions5. Bake at 350 for 20 mins, then turn heat up to 425 and bake for 15 min6. pour sauce into a skillet, place chicken back in oven under the high broiler (to crisp up the skin)7. Add 1 T corn starch to sauce and whisk until smooth, bring to a boil and let thicken. Remove from heat and pour into a serving dish.8. Place thighs on a serving dish and pour a little sauce over each.9. Serve with cooked veggies and rice (for best Asian rice add 1-2 T rice wine vinegar after it has cooked)**The sauce is great on the veggies and rice as well
Cur-azy Good Chicken Casserole
Ingredients
2 chicken breasts
2 crowns broccoli (can use frozen just thaw before you use)
1 can cream of chicken soup
1/4 cup mayo
1/4 cup miracle whip
1/2 tsp yellow curry powder
French fried onions
Directions
1. Cook and chop chicken, you can boil or bake or use a rotisserie chicken.
2. Cut into bitesize pieces and Cook broccoli (boil or steam)
3. In a mixing bowl add soup, mayo, miracle whip and curry. Mix
4. Add chopped chicken and chopped broccoli, mix
5. Spread into an oblong baking dish and bake at 350 for 10 min.
6. Sprinkle french fried onions all over the top and bake for another 10 min.
Enjoy!
Creamy Chicken Enchiladas
1. Boil 2-3 chicken breasts in water with season salt and chili powder for 30 min or until tender. Allow to cool and chop.
2. Saute 1/2 stick butter, 1 cup sliced mushrooms and 1/4 minced onion until tender (set aside)
3. Saute chopped red sweet peppers until tender
4. In a mixing bowl add 1 can cream of chicken soup, 2 cups sour cream, 1 tbsp chili powder, onions and mushrooms and chopped chicken (Mix together)
5. Mix 1 package of enchilada seasoning mix with 8 oz tomato sauce and 1 can of water
6. Coat 8 large tortilla in sauce, spoon in chicken mixture, roll and place in a 9x13 glass baking dish
7. Pour remaining sauce over rolled tortilla.
8. Top with grated cheddar cheese and bake for 30 min at 350.
Easy Chicken Fajitas
1. thinly slice 2-3 chicken breasts
2. thinly slice 1 onion and 1 pepper
3. In a skillet heat 1-3 tablespoons of oil over high heat (7-8)
4. Add onions and pepper and 1 tsp chili powder, saute until tender (set aside)
5. Add another tbsp of oil and saute chicken until cooked through, season with salt and chili powder
6. Close to the end of cooking add peppers and onions back in along with sliced tomatoes
Serve on tortillas with your favorite fixings.
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