INGREDIENTS:
•
3 quarts water
•
1 tablespoon salt
You may substitute 2 cups buttermilk
for the salt water solution
used to soak the
chicken pieces.
•
1 (2 to 2 1/2 pound)
broiler-fryer, cut up
•
1 teaspoon salt
•
1 teaspoon pepper
•
1/4 teaspoon paprika
•
1/4 teaspoon garlic
powder
•
1/4 teaspoon onion
powder
•
1/4 teaspoon dried
oregano, crushed
•
1/2 teaspoon dried
parsley, crushed
•
1 cup all-purpose flour
•
2 cups vegetable oil
DIRECTIONS:
Combine water and 1 tablespoon salt in a
large bowl; add chicken.
Cover and chill 8 hours.
Drain chicken; rinse with cold water, and
pat dry.
In a large freezer
bag combine flour, salt, pepper, paprika,
garlic powder,
onion powder, dried
oregano and dried parsley.
Place 2 pieces of
chicken in bag; seal.
Shake to evenly
coat.
Remove chicken, and
repeat procedure with remaining chicken, 2
pieces at a time.
Place vegetable oil in a 12 inch cast-iron
skillet or chicken fryer; heat to 360°.
Add chicken, a few pieces at a time, skin
side down.
Cover and cook 6 minutes; uncover and cook 9
minutes.
Turn chicken pieces; cover and cook 6
minutes.
Uncover and cook 5 to 9 minutes, turning
pieces during the last 3 minutes
for even browning, if necessary.
Drain on paper towels.
Note:
Simply fry chicken in frying pan until
golden brown.
I like it crispy so I cook it a little
longer than most.
For best results, keep the oil temperature
between 300° to 325° as you fry the chicken.
You can start out with the oil very hot and
then reduce it later.
This seals in the moisture and flavor when
cooks it.
Serves 4
Chicken Dijon
INGREDIENTS:
•
6 (5 ounces each) boneless skinless chicken breasts
•
2 tablespoons butter
•
1 cup sour cream
•
1/3 cup milk
• 2 tablespoons
Dijon mustard
• 1/4 cup sliced green
onions
DIRECTIONS:
Melt butter in 10 inch
skillet
until sizzling; add chicken breasts.
Cook over medium-high heat, turning once,
until chicken is no longer pink
(12 to 15 minutes).
Remove chicken from skillet; set aside.
Add sour cream, milk and mustard in same
skillet.
Continue cooking, stirring constantly, until
sauce is smooth and heated through (1 to 2
minutes).
To serve, spoon sauce over chicken,
Sprinkle with green
onions
Serves 4
Parmesan
Chicken
INGREDIENTS:
•
1 (3 to 3 1/2-pound)
package chicken pieces
•
1 cup fine, dry
breadcrumbs
•
1/2 cup grated Parmesan
cheese
• 1 tablespoons dried
parsley flakes, crushed
•
1 teaspoon salt
•
1/4 teaspoon pepper
•
1/2 teaspoon paprika
•
1 stick (1/2 cup) butter
or margarine
•
2 garlic cloves, chopped
DIRECTIONS:
Preheat oven to 375 degrees.
Stir together dry breadcrumbs, grated Parmesan
cheese, dried parsley flakes,
salt, pepper and paprika and set aside.
In a small sauce pan, place butter and garlic.
Cook on low heat until butter has melted.
Dip chicken into garlic butter, and coat evenly
with breadcrumb mixture.
Arrange chicken on a wire rack placed on a
baking sheet.
Bake for 50 minutes or
until chicken is done.
Serve
immediately.
Serves 4
