Cynthia’s Screaming Hot Crispy Fried Chicken

Ingredients: flour pepper salt Accent® dried Onions dried Red Chilli Peppers chicken Pieces (not frozen) large bowl large eggs frying oil (vegetable or corn oil is fine, however some like lard) Instructions: Fill your frying pan with about 40% oil and heat to a high temperature. Take chicken and wash thoroughly in a large bowl. Take your pepper, Accent®, salt, dried onions and season your chicken. Add Red peppers liberally. Now add eggs to mixture. Usually 1 egg for every 6 pieces of chicken. Use your hands to make sure the eggs cover every part of the chicken pieces. (If it looks like your seasoning is not completely covering your chicken, re-season, but go light on the salt.) Next cover the chicken pieces with flour. When the oil is very hot, put the chicken in and let fry for about 7 – 10 minutes on each side, depending on the amount of chicken in the skillet and the size of the skillet. Note: The chicken will be crispy, juicy and very spicy. Remember that the more peppers you use the hotter the chicken, so you can season to taste. This recipe allows the cook to season to taste. However, consider that the seasonings will often fall off the chicken, so often more is better.
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Delicious Chicken Salad with a Twist

Ingredients: 1 head of broccoli 2 green onions 4 carrots 1 baked chicken 1 bottle ranch dressing 1 stalk of celery Instructions: De-bone the chicken and shred into small pieces. Cut the green onions into dime slices. Use some of the green part for color. Slice the carrots into dime pieces. Use 1 of the celery stems and slice into small pieces. Cut the broccoli into small pieces. Mix all ingredients in a large bowl, including the dressing. Chill for 3 hours. Note: Serve with party crackers or plain old Ritz® crackers.  Or no crackers if you want to go low carb.
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Terri’s “Finger Licking Good” Fried Chicken

Ingredients: 1 whole chicken (pieces) 2 eggs 2 cups of milk flour seasoning salt, garlic powder, lemon pepper (all added to your taste) 1 skillet and oil Instructions: Add eggs to milk and beat. Wash chicken and add this to the milk/egg mixture. Let this sit at least 30 minutes. Prepare your flour coating by adding all the seasonings and blend thoroughly. Pour enough oil in skillet to cover most of the chicken and heat. Coat each piece of chicken in the flour mixture and place in oil. Fry on each side until golden brown.
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Porsche’s Fried Chicken

Ingredients: any chicken parts 3 cups of flour or as much needed 2 brown paper bags Lawry’s® Season Salt black pepper Louisiana hot sauce® garlic powder Italian dressing Italian seasoning oil as much needed Instructions: Clean chicken. Start to heat oil. Season chicken to taste with hot sauce, season salt, black pepper, garlic powder, and Italian seasoning. Add a 1\4 cup of Italian dressing. Take the two brown paper bags and put together as one. Put flour in bag and add all dry seasonings. Shake bag to mix seasonings. Check to see if oil is good and hot. Place a couple pieces of chicken in bag and shake. Shake excess off chicken, then place in hot oil. Cook until golden brown. Repeat this process with the rest of the chicken pieces, until the rest of the chicken is done. Goes well with greens and macaroni and cheese.
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Curried Chicken Breast with Spinach

Ingredients: 8 sliced boneless chicken breast (filets) Strong Paprika Cayenne Pepper or Crushed Red Peppers Curry Powder Garlic Fresh or Frozen Spinach Unseasoned Bread Crumbs Salt and Black Pepper Olive Oil Butter Water Instructions: Use a large skillet, cover the bottom with Olive Oil. Heat skillet. Season chicken with Rubbed Garlic, Black Pepper, Paprika, and Cayenne pepper, to your preference of HOT. Season the bread crumbs with Curry powder, and Cayenne pepper but not much. Bread the chicken breast. Fry the breast for about 20 minutes, turning over and over several times. After 20 minutes or so, add three cups of water, and cover the skillet producing a curry sauce. Add excess bread crumbs, no more than a half cup. Cover breast with spinach, and cover skillet. After 5 minutes lightly salt and butter spinach to taste. When the spinach is to you liking, place everything in a deep dish serving platter. Serve with rice or couscous. Be sure to place butter on top of the couscous or rice. You have to add more water and olive oil as the bread crumbs will absorb the oil. Note: This recipe combines African/African American and Dravidian Indian (southern India) tastes.
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Soy Chicken

Ingredients: 2 lbs of chicken wings 1 cup soy sauce 2 cups brown sugar 1 tablespoon garlic powder 1 tablespoon ginger powder salt (optional) Instructions: Wash chicken and dry as much as possible. Preheat oven at 400 degrees. Place chicken in a deep baking dish. Mix all other ingredients together in a bowl. Pour over chicken Place in oven for 1 1/2 hours or until chicken is done and sauce is sticky. Note: Due to the hot cooked sugar, chicken will be extra hot and easy to burn. Be careful and let chicken sit for at least 20 min before serving.
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Katherine’s Fried Chicken

Ingredients: 3 cups whole wheat flour 2 table spoons of black pepper 2 table spoons of seasoned salt 2 table spoons of garlic powder 1 half cup peanut oil 1 whole chicken cut in parts (or use only chicken breast) Instructions: In a large bowl add flour, pepper, seasoned salt and garlic powder. With hand mix ingredients. Place peanut oil in large skillet and heat at low heat. Flour chicken parts with mixture from bowl and place them in skillet. Brown chicken on each side. Cover skillet and place in pre-heated oven at 350 degrees for one hour and a half. Be sure to turn chicken on each side in order for it to cook thoroughly. Five minutes before removing chicken from oven, add two tablespoons of water to skillet and cover; continue cooking chicken for the remaining five minutes. Note: Serve with Collard Greens, Potato Salad, macaroni and cheese, hot rolls and ice tea.
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Too Good Baked Chicken

https://youtu.be/MyS13Lu760k Ingredients: chicken pieces (white, dark, or mixed) 1 can of cream of mushroom soup 1 or 2 packages of onion- mushroom dry soup mix (Lipton’s® soup mix has better taste or just onion mix) 1 & 1/2 cups of milk (whole milk gives the best taste) Utensils Needed: baking pan (deep enough to hold a whole chicken) mixing bowl Instructions: Preheat the oven to 350° F. Spread the dry soup mix over the bottom of the pan. Make sure the mix is spread evenly. Place the chicken in the pan, on top of the onion mix. In the mixing bowl, mix the cream of mushroom soup and the milk. Mix it well so there are no lumps. Pour the mixture over the chicken and place it in the oven. Cook at 350° F for 30 minutes and then turn the chicken over and cook for another 30 minutes, or until the chicken is done and the gravy is brown.  Use a meat thermometer to check the meat is at least 165° F. Note: Serve it hot. It tastes very good with rice or mashed potatoes. You can also substitute with pork steaks or beef steaks. Just reduce the cooking time. In any case, it’s DA BOMB!
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Curried ( Curry ) Chicken

Ingredients: 1 3pound chicken-cubed into bite size pieces 3 tablespoons vegetable oil 1 large onion-cut in fine half rings 1 teaspoon finely chopped garlic 1/2 teaspoon thyme 1/2 teaspoon rosemary 2 tablespoons curry powder hot pepper (optional) salt to taste 1/4 cup water Instructions: Season chicken with salt, curry powder, onions, rosemary, garlic, pepper and thyme. Marinate for 2 hours, or in refrigerator overnight. In a heavy skillet, brown the chicken pieces lightly in oil for approximately 20 minutes. Check constantly to make sure nothing sticks. Add water and let simmer for another 20 minutes until tender. Serve over white rice. (Serves 4)
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Cornbread-Stuffed Chicken

Ingredients: 4 cups lightly packed, cornbread (crumbled) 1 teaspoon plus 1/4 teaspoon salt 1 teaspoon ground black pepper 1 1/2 teaspoon dried basil 1 1/2 teaspoon chervil 1 1/2 teaspoon sage 1 teaspoon dried oregano 1 cup chopped onion 1/2 cup chopped fresh parsley 1/4 cup lightly salted butter (melted) 4 eggs yolks, lightly beaten 1/2 cup freshly grated parmesan cheese 1 1/2 cups ricotta cheese 6 to 7 pound roaster 4 large russet potatoes, peeled and cubed 2 tablespoons plus 1 tablespoons olive oil Instructions: To make stuffing, combine cornbread with 1 teaspoon, salt, 1/2 teaspoon pepper, 1/2 teaspoon basil, 1/2 teaspoon chervil, 1 teaspoon sage, and 1/2 teaspoon oregano. Toast in 225-degree F oven 1 1/2 hours,stirring occasionally. (do not brown crumbs, but dry completely) Toss cornbread mixture with onion, 1/2 cup chopped parsley, the butter, egg yolks, and cheeses. Chill stuffing thoroughly. Raise oven temperature to 400 degrees. Combine potatoes with remaining 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano. Toss with 1 teaspoon chervil, 1/2 teaspoon sage and 1/2teaspoon oregano. Toss with 2 tablespoons oil. Place in oiled, deep baking dish or roasting pan with cover. Stuff chicken. Brush with remaining 1 tablespoon oil. Set on potatoes. Cover tightly and bake 1 hour, or until potatoes are tender. Remove potatoes and reduce heat to 350 degrees F. Continue baking chicken, uncovered, 1 hour longer, or until juices run clear when thigh joint is pierced with fork. Baste occasionally with pan juices. Remove chicken to ovenproof platter; let stand in turned-off oven about 15 minutes. Meanwhile, reheat potatoes; arrange around chicken. Skim fat from pan drippings, add hot water if needed, and drizzle juices over chicken. Garnish with parsley sprigs. Note: There is enough stuffing here for 6 to 8 cornish hens; double the recipe for a small turkey. The recipe can be made in a clay pot. Use a well-soaked pot; start in a cold oven set at 425 degrees.
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