How to Fry Chicken
Source of Recipe
Old Recipe Book
How to Fry Chicken
1 frying chicken cutup, excess fat and skin removed
Toss in a bag of flour and shake them up.
Heat 1/2 inch of oil till hot. - Test with a drop of water
Place chicken in - skin side down
Let fry uncovered for 15 minutes, then turn with 2 forks
Let brown on other side 15 minutes
Turn heat to low and cover with a lid and cook for another half hour.
Remove from pan and drain on paper towels
Tip: If you prefer a heavier crust, then shake the chicken in flour, then dip in a bowl with a beaten egg and a little milk. Dip the floured pieces in the egg to coat then put back in the flour and shake up again. So it's actually twice coated. You can add seasonings to the flour if you want. Any excess flour left in the bag you can roll the bag up and put it in the freezer till the next time you cook fried chicken.
Bisquick Oven Fried Chicken
1 tablespoon margarine or butter
2/3 cup Bisquick
1 1/2 tsp. paprika
1 1/4 tsp. salt
1/4 tsp. pepper
2 1/2 to 3 1/2 lb chicken, cut up
Heat oven to 425. Melt margarine in rectangular pan 13x9x2. Mix paprika, salt and pepper, coat chicken. Place chicken skin side down in pan. Bake uncovered 35 min. Turn bake until done about 15 min. Makes 6 servings. Higher altitude bake 40 min, turn and bake 20 min.
Garlic Crumb Chicken
This Garlic Crumb Chicken is one of my baked chicken recipes that is worth the extra preparation time because it is so good. As I said, it's oven baked, and you remove the chicken skin because you don't need the extra calories. Originally I found it in an old magazine. They called it a dieter's delight.
1 chicken cut up and skinned
1 cup crushed corn flakes
1 tablespoon parsley leaves
1/2 teaspoon basil
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup of milk in a bowl
Put the dry ingredients in a bowl and stir well.
Dip the pieces of chicken in the milk and then in the seasoned cereal coating all sides well. Place in a baking pan and bake 30 minutes at 350 degrees
Carefully turn them over and bake for 30 minutes more or until tender.
My Note: The trick to these being so tasty is the basil. I have tried this recipe without the basil, (because I couldn't find it) and it didn't taste the same. I even used bread crumbs one time and it probably would have been just as good if I would have had the basil.
This recipe is a good way to use up a box of stale corn flakes as well. Put the cornflakes in a baggie and roll it with a rolling pin or heavy glass. Freeze any leftover crumbs for the next time you make this chicken recipe.
Baked Chicken Casserole
1 cooked chicken deboned
1 1/2 quart bread cubes
3/4 cup melted butter
1/2 chopped onion
1 1/4 tsp. sage
3/4 tsp. salt, 1/4 tsp. pepper
1 quart broth
2 T flour
4 T chicken fat or butter
Spread chicken in a 9 x 13 in pan. Mix next 6 ingredients lightly with a fork, spread over chicken. Make a thick gravy of the broth, flour, and fat and pour over dressing.
15 Minute Chicken and Rice Dinner
1 T. oil
4 chicken breasts
1 can cream of chicken soup
1 1/2 c. water
1/4 tsp. paprika
1/4 tsp. pepper
2 c. Minute Rice
2 c. brocolli
Heat oil in skillet. Brown chicken breast. Remove chicken. Heat soup and water, paprika and pepper to a boil. Stir in rice and brocolli. Top with chicken. Season with additional paprika and pepper if desired. Cover and cook on low heat 5 minutes or until cooked through. Serves 4. For creamier dish use 1 1/2 c. rice.
Recipe from a 2001 Cedar County Catholic Schools Cookbook
Dutch Oven Chicken
6 chicken breasts
3 large onions
1 can tomato paste - 4 oz.
1 bottle BBQ Sauce - 14 oz.
1/2 cup catsup
1 tablespoon liquid smoke
1 lb. mozzarella cheese
Sauté the onions and set aside. Brown the chicken. Mix the liquid ingredients together and add to the onions and chicken in the Dutch oven. Bake for 30 to 45 Minutes. Slice the cheese and place on top of the chicken, allow to melt, then serve.
Chicken Casserole
2 c. or more cooked chicken
1/4 c. chopped onion
2 eggs
1 1/2 c. bread, cubed
2 tsp. melted butter
1 c. celery
1 tsp. salt
1/4 tsp. pepper
3/4 c. chicken broth
1/2 tsp. sage
Mix well. Pour into 9x13 inch greased pan. Bake at 375 for 45 minutes.
Recipe from a 2001 Classic Creations Cedar County Catholic Schools Cookbook
Shirley's Fast Chicken
1 cup milk
1 can mushroom soup
1 chopped onion
Mix together, dip chicken in this batter. Roll chicken in package of stuffing mix. Pour rest of batter mix over it. Bake at 350 for 45 minutes.
Recipe from a 1968 Famous Horserace CT Recipebook
Chicken Pot Pie
1/3 c. butter
1 3/4 c. chicken broth
1/3 c. flour
2/3 c. milk
1 sm. onion, chopped
2 c. cooked chicken, diced
1 chicken bouillon cube, dissolved in hot chicken broth
2 c. canned carrots, beans of frozen peas mixed
1/2 tsp. salt
1/4 tsp. pepper
Double pie crust
Line pie plate with pie crust. Melt butter. Add flour and stir until smooth. Add chicken broth with bouillon cube and milk and cook until thickened. Add onion, salt, pepper, chicken, and mixed vegetables. Pour into pie crust. Top with remaining crust. Bake at 350 for 1 hour.
Recipe from a 2001 Classic Creations Cookbook
Chicken Breast Paprika
6 young, tender chicken breasts
1 1/2 tbsp. each of butter and cooking oil
2 tsp. mild paprika
flour
Heat butter and cooking oil in a heavy skillet. Flour, and sprinkle each chicken breast with paprika. Simmer slowly for about 20-30 minutes, turning frequently until tender and browned. Don't overcook because the chicken meat will become dry and tough.
Recipe from a 1968 Family Circle Cookbook
Pizza Chicken
3 whole chicken breasts (or 6 halves, or 1 fryer cut up)
1 egg
1 tsp. salt
1/4 tsp. pepper
1 cup Italian bread crumbs
1/2 cup butter or oleo
10 1/2 oz can of pizza sauce
6 slices mozzarella cheese
Parmesan cheese
Beat egg, salt and pepper in a bowl. Dip chicken in egg. Cover with crumbs. Brown the chicken in oleo in large skillet and place in small pot. Pour pizza sauce over chicken. Cover and cook on low for 6 to 8 minutes. Add mozzarella cheese, cut in small pieces. Sprinkle with parmesan cheese and cook for 15 minutes more.
Recipe from a 1965 Famous Horserace CT Woman's Guild Cookbook
Honey and Spice Glazed Chicken
1/2 cup Heinz 57 Sauce
1/4 cup honey
2 1/2 lbs chicken pieces
Melted butter or oleo
Combine 57 Sauce and honey. Brush chicken with melted butter, then 57 Sauce-honey mixture. Grill or broil until chicken is cooked, turning and brushing frequently with 57Sauce-honey mixture. Makes 5 servings
Oven Barbeque Chicken
1 fryer cutup
2 tbsp. margarine
2 tbsp. vinegar
2 tbsp. brown sugar
1/4 cup lemon juice
1 tbsp. barbecue sauce
1/2 cup catsup
1 cup water
Salt to taste
Place chicken in baking dish. Heat all other ingredients and pour over the chicken. Bake at 350 for about 1 hour. Add cooked rice a few minutes before chicken is done.
Chicken Supreme
1 can Mushroom soup
3 c. soft bread crumbs
1 c. milk
1 c. chicken stock, seasoned
2 eggs, beaten
2 tsp. minced onion
3 c. cutup chicken
Salt, pepper, celery salt
Mix all together. Put in a 9x13 inch pan and bake at 350 for 1 1/2 hours.
Recipe from a 2001 Classic Creations Catholic Schools Cookbook
Teriyake Marinade
4 tbsp. brown sugar
1 tsp. ground ginger
Dash garlic powder
2 tbsp. molasses
2 tbsp. vegetable oil
1/2 cup soy sauce
1/2 cup water
1/2 tbsp saki
Mix together brown sugar, ginger and salt to get the lumps out. Add the rest of ingredients and stir well, until dissolved. Use to marinate steaks or chicken for broiling or grilling. (or in case of chicken, baking) Turn several times while marinating.
Recipe from a 1978 Homelife Magazine
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