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    Versatile Chicken

    From the Great American Brand Name Cookbook

    Chicken comes out very tender, this also makes great chicken nuggets


    List of Ingredients


    • 1 cut up chicken or 4 to 6 boneless ,skinless, breast halves
    • 1 cup buttermilk
    • 1 tablespoon instant chicken bouillion
    • One half teaspoon of oregano leaves (optional)
    • 1 cup unsifted flour
    • 1 teaspoon paprika
    • Freshly ground pepper
    • Dash of salt (optional)
    • Vegetable oil or 1 quarter cup melted butter or margerine


    Instructions


    1. Place buttermilk, bouillion, and oregano in 2 cup measure. Let stand for 10 minutes; stir.
    2. Place chicken in a large bowl. Pour buttermilk mixture
      over top of chicken and stir to coat.Let stand 30 minutes at room temp to blend flavors.
    3. In a plastic bag combine flour, paprika, pepper and salt. Add chicken pieces a few at a time, shake off excess flour.
    4. Heat about one half cup oil or more in chicken fryer and pan fry chicken over medium high heat about 25 minutes for pieces and about 12 to 15 minutes for boneless.
    5. Drain on paper towels and serve.
    6. You can also bake this recipe. If baking drizzle pieces with one quarter cup melted butter or margerine
    7. Place in a 13 by 9 inch pan. Bake uncovered in a preheated 350 degree oven 1 hour or until golden
      turning pieces over half way during cooking process.


    Final Comments


    I think this recipe comes out best fried but if you choose to bake be sure to turn over chicken after about 30 minutes to cook the underside.
 

 

 

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