Aunt Carrie’s Fried Chicken
1 frying chicken, cut up into serving pieces
2 tsp salt
1 ½ tsp black pepper
pinch, cayenne pepper
1 large brown egg
1 cup plus 1 TBS of all-purpose flour
½ cup of whole milk
Crisco shortening or corn oil–aprrox. 1 ½ cups
In a large bowl, thoroughly blend together flour with seasonings. In a separate large bowl, whisk together the milk, 1 Tbls of the flour mixture and egg, until thoroughly blended. Meanwhile, heat fat in a large, deep skillet, over medium-high heat, until it barely starts to sizzle. Dip individual chicken parts in milk mixture, then in flour, and repeat. Shake off excess flour and VERY CAREFULLY place in skillet, spaced well apart. Chicken pieces should be half-covered with the hot fat. Brown chicken on one side, then turn over to continue browning. Reduce heat to lowest possible setting. Cover skillet and continue cooking for about 10 minutes. Return heat to medium-high, and continue browning chicken, approximately 5 minutes per side. Drain chicken on paper towels and serve. Serves 3-4.
New England Oven-Fried Walnut Chicken
1 2 21/2 to 3 lb fryer, cut into serving pieces
1 cup Bisquick baking mix (can sub. any dry biscuit mix)
1 tsp salt
1 tsp garlic powder
½ cup walnuts, very finely chopped
1 cup evaporated milk
½ cup melted butter or margarine
Pre-heat oven to 375 degrees. In a large bowl, combine Bisquick with salt, garlic powder and nuts. Pour milk into a separate bowl. Dip chicken parts in the milk, coat with flour-nut mixture. Place chicken in a large baking pan. Pour the melted butter over every piece of chicken–add a small amount more, if need be. Bake, uncovered, for one hour, or until chicken is done. Serves 4 to 6.
Nancy’s Oven-Fried Chicken
2 chicken leg quarters
¼ cup melted butter or margarine
2 cups all-purpose flour, well seasoned with salt, pepper and onion powder (can sub. Mrs. Dash for salt and pepper)
Pre-heat oven to 425 degrees. Thoroughly coat all sides of chicken with flour. Pour melted butter in the bottom of a baking pan. Arrange chicken in pan and bake for 25to 35 minutes, or until chicken is tender and coating is golden brown. Serves 2 (can easily be doubled to serve four.)
Oniony Oven-Fried Chicken
4 chicken leg quarters or boneless skinless chicken breast halves
¾ cup melted butter or margarine
1 ¼ TBLS Worcestershire sauce
1 tsp hot sauce (optional)
1 tsp spicy brown mustard (can sub. yellow mustard )
1 tsp salt
½ tsp black pepper
1 can French fried onions
Pre-heat oven to 350 degrees. In a large bowl, combine butter with Worcestershire, hot sauce (if desired), mustard, salt and pepper. Place French fried onions in a separate bowl. Dip chicken in sauce and then coat with onions. Lightly oil a baking pan with vegetable oil or cooking spray. Arrange chicken in bottom of pan and drizzle top of chicken with any remaining sauce. Bake for 35 to 40 minutes. Serves 4.
Nancy’s Chicken Albany
6 boneless, skinless chicken breasts
1 Tbls Dijon mustard
pinch, cayenne pepper
pinch, garlic salt
2 cups fine dry bread crumbs
1 egg, beaten
¼ to ½ stick butter or margarine (more can be used, if needed)
12 oz. of Vegetable juice (may sub. tomato juice, if desired)
Herbed soft cheese (goat cheese or any kind of mild soft flavored cheese), finely crumbled (optional)
Pre-heat oven to 350 degrees. In a bowl, combine egg with mustard, cayenne and garlic salt and whisk until well blended. Dip chicken pieces in egg mixture and coat with bread crumbs. Heat butter in a skillet, and brown chicken. Place chicken in a greased casserole. Pour vegetable juice over chicken and bake for 40 minutes. If using cheese, sprinkle cheese over chicken. Continue to bake 10 minutes longer. Serves 4 to 6.
Parmesan Encrusted Chicken Breasts
4 boneless skinless chicken breasts
½ cup Helman’s Real Mayonnaise
¼ cup grated parmesan cheese
4 TBLS seasoned dry bread crumbs
¾ tsp garlic powder
Pre-heat oven to 425 degrees. In a bowl, combine cheese and garlic powder with mayonnaise. Spread over chicken breasts. Sprinkle with bread crumbs. Bake for 20 to 25 minutes. Serves 4.
Chicken Cacciatore
1 3 ½ to 4 lb. fryer chicken, cut up into serving pieces
½ cup all-purpose flour
½ vegetable or olive oil
1 clove garlic, minced
1 cup yellow onion, finely chopped
1 green pepper, seeded and finely diced
1 16 oz. can crushed tomatoes
1 small can, tomato paste
1 8 to 10 oz. can sliced mushrooms, drained
2 tsp salt
¼ tsp black pepper
1 tsp oregano
4 to 6 servings hot cooked spaghetti
Wash chicken and pat dry with paper towels. Coat chicken with flour. Heat oil in skillet (if using an electric skillet, like mom did, turn temp. to 360 degrees). Brown chicken on all sides. Add remaining ingredients. Reduce heat to simmer, and cook, covered, for 1 hour to 1 hour 15 minutes, or until chicken is tender and juices run clear. Serve over spaghetti. Serves 4 to 6.
*Chicken Marengo
1 2 ½ to 3 lb. frying chicken, cut up into serving pieces
¼ cup all-purpose flour
1 tsp salt
¼ tsp black pepper (can sub. Italian style Mrs. Dash for S&P)
2 TBLS vegetable oil
1 clove garlic, crushed
1 beef bouillon cube
½ cup hot water
1 cup onions, chopped
1 small can B & B mushrooms
1 15 oz. can tomato sauce
In a large bowl, combine four with salt and pepper (or Mrs. Dash) until well-blended. Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides. Stir in garlic and onions. Meanwhile, add bouillon cube to hot water. Stir into skillet, along with mushrooms. Mix oregano with tomato sauce and pour over chicken. Cover and simmer over low heat for 30 to 40 minutes, or until chicken is tender. Serves 3 to 4.
Schuyler BBQ Chicken Legs
Approx. 1 to 1 ½ lbs, chicken legs (and/or thighs)
½ tsp salt
3 cups catsup
1 ½ cups Coke Classic
1 tsp Worcestershire sauce
1 small yellow onion, finely diced
Place chicken pieces in a dutch oven. In a bowl, stir in remaining ingredients, until well-blended. Pour over chicken. Cover and cook over medium-low heat, for 1 hour. Reduce heat to lowest setting, and continue to simmer, covered, for 30 minutes more, or until sauce is nice and thick. Serves 4.
Nancy’s Honey-BBQ Grilled Chicken
4 to 6 chicken leg quarters
1 ½ cups Heinz 57 sauce or Open Pit BBQ Sauce
½ cup wildflower honey (can sub. clover honey)
In a bowl, combine honey with BBQ sauce. Grill chicken, about 8 to 10 minutes per side. Brush on sauce and continue grilling each side for 5 to 7 minutes longer, or until chicken is cooked. Serves 4 to 6.
Asian BBQ Chicken
1 frying hen, cut up into serving pieces, with skin removed
6 oz. sparkling mineral water or club soda (or can sub. diet ginger ale)
2 TBLS teriyaki sauce
2 tsp garlic powder
1 tsp onion powder
¼ tsp red pepper sauce (optional)
In a bowl, combine mineral water with teriyaki sauce, garlic powder, onion powder and red pepper sauce, blending well. Add chicken pieces, cover and refrigerate overnight. Pre-heat oven to 350 degrees (if grilling, cook over low heat or low flame). In oven, arrange chicken in a large baking pan. and bake for 1 hour and 15 minutes, basting occasionally. Serves 4 to 6.
Nancy’s Slow Cooker Cherried Chicken with Couscous
1 1 to 1 1 ½ lb package of boneless, skinless chicken thighs (or, if using boned chicken, remove skin and excess fat from chicken, before cooking)
1 can cherry pie filling
1 tsp salt
1 box plain or mildly flavoured couscous
1 box frozen brussell sprouts in butter sauce (optional)
Place chicken in slow cooker. Sprinkle with salt. Pour cherry pie filling over the top, and cook on either, high setting for 5 to 6 hours, or low for 8 to 10 hours. Before removing chicken, cook couscous according to package directions. Prepare brussell sprouts. Serve chicken over hot couscous, with brussell sprouts on the side. Serves 4.
Chicken La’Orange
4 chicken breasts, with skin on
¼ cup flour,
¼ tsp each, salt and pepper
3 Tbls butter or margarine
1 peel from a small orange
½ cup chicken broth or water
3 Tbls orange juice
¼ tsp dry mustard
¼ cup light brown sugar
Pre-heat oven to 350 degrees. Lightly dust both sides of chicken with flour. Thoroughly grease a shallow casserole dish or small baking pan. Place chicken in dish, skin-side up, and season with equal amounts of salt and pepper. Dot the skin of the chicken with the butter. Bake for 30 minutes. While chicken is baking, scrape away the white fibery pulp from the inside of the orange rind. Next, slice the rind into long, narrow strips. In a saucepan, combine the rind with the remaining ingredients, and cook, stirring, until the rind is tender and transparent. Pour over chicken, and continue baking for 25 to 30 minutes longer. Serves 4.
Yankee Chicken Curry
1 package whole chicken, cut into serving pieces
1 can cream of chicken soup
½ tsp curry powder
½ tsp onion powder
dash, salt and pepper
4 to 6 servings, hot cooked rice (plain white or pilaf)–(best if cooked in chicken broth, instead of water, but you can make it any way you want)
In a bowl, mix the soup with the seasonings. Pre-heat oven to 350 degrees. Place chicken in a large baking dish and bake for 50 to 55 minutes, or until chicken is tender. While chicken is baking, cook rice. Serve chicken over beds rice. Serves 4.
Nancy’s Garlic-Ranch Chicken
4 boneless skinless chicken breast halves (can sub. chicken leg quarters)
2 cups sour cream ranch or buttermilk ranch bottled salad dressing
1 clove garlic, finely minced
2 TBLS olive oil
In a large skillet, brown chicken with garlic in oil. Remove garlic and set aside. Drain off fat from skillet. Sprinkle garlic over chicken and generously pour dressing over each breast. Cover and simmer over low heat for 20 to 30 minutes, or until chicken is tender. Serves 4.
*Broccoli-Cheese Chicken
4 boneless skinless chicken breasts
1 can condensed broccoli-cheese soup
1 ½ cups frozen chopped broccoli, thawed
1/2 cup buttered bread crumbs
Pre-heat oven to 350 degrees. In a large skillet, brown chicken in a little oil or melted butter or margarine. Remove chicken. Place in a baking pan. Sprinkle chopped broccoli over chicken and pour soup over broccoli. Top with buttered bread crumbs and bake, uncovered, for 35 to 40 minutes, or until chicken is tender and crumbs are golden brown. Serves 4.
Nancy’s Chicken Ada Lee
8 to 10 boneless skinless chicken tenders
½ tsp salt
¼ tsp black pepper
2 TBLS vegetable oil
2 TBLS butter or margarine
3 TBLS sweet or yellow onion, finely chopped
Juice from half a lemon
3 TBLS fresh apple cider
3 TBLS fresh parsley, finely chopped
2 tsp honey
Sprinkle chicken with salt and pepper. Heat oil and butter together in a large skillet, stirring to blend well.. Cook chicken over high heat, about 5 to 6 minutes per side. Remove to a warm place. Whisk in remaining ingredients, and heat, stirring, for about 15 to 20 seconds. Serve immediately over chicken. Serves 4 to 6.
Friday Night Chicken & Biscuit Supper
3 cups cooked leftover chicken, shredded
2 cans or jars of chicken gravy
1 small can peas, drained
2 tsp onion powder
1 package refrigerated biscuit dough
In a large saucepan, thoroughly combine gravy with chicken, peas and onion powder. Cook over low heat, covered, for about 20 to 25 minutes, stirring occasionally. While gravy mixture is cooking, prepare biscuits according to package directions. Serve chicken and gravy over baked biscuits. Serves 4.
Farmer’s Chicken Pot Pie
1 small to medium stewing hen
2 bay leaves
½ onion
1 stalk celery, with leaves
2 cups corn, cut fresh from the cob (can sub. a large can of tinned corn, drained)
¼ cup yellow onion, chopped
1 hard-boiled egg, chopped
½ cup pimento, diced
1 cup cooked potato, peeled and diced
1 cup frozen peas, thawed
1/2 tsp salt
1/4 tsp black pepper
1 cup of chicken gravy (jar or can)
2 ready-made pie crusts (or use your own recipe)
Remove heart and gizzards from hen, and rinse cavity. Place in a large stock pot and cover with water. Add bay leaves, ½ onion, and the celery stalk, and bring to a boil. Reduce heat to low, and simmer, covered, for 2 hours, or until meat is ready to fall off the bones. Skim off fat. Remove chicken to refrigerator to cool. When cooled sufficiently to handle, remove meat from bones, being very careful to avoid retaining any bone in the meat. Set aside Pre-heat the over to 450 degrees.. Cut up meat into bite-size pieces. In a bowl, combine meat with chopped onion, corn, egg, pimento, peas, potato, salt, pepper and gravy. Cover the bottom of a deep pie dish with one crust. Pour chicken-gravy mixture into the pie dish, and place the second crust on top, fluting the edges. Bake for 30 to 40 minutes, or until crust turns a nice golden brown. Serves 4 to 6.
Santa Fe Chicken-Tortilla Pie
1 Spanish or Bermuda onion, chopped
2 Tbls green chilies, chopped
2 Tbls butter, margarine or bacon fat
¼ cup heavy cream
1 cup diced tomatoes or mild salsa
½ tsp chili powder
2 cups cooked leftover chicken (or turkey), diced
6 to 8 flour or corn tortillias,
¼ cup vegetable oil
1 cup mild cheddar, monterey jack or taco cheese, shredded
In a deep skilled, fry tortillias until crisp. Remove from heat and set aside. Remove oil from pan and wipe dry. Place butter in skillet and saute onion with chilies, until onion is soft. Reduce heat to low. Slowly stir in cream. chicken, chili powder and tomatoes or salsa, until well-blended. Stir in ¼ cup of the cheese, until cheese is melted, and sauce is thickened slightly. Pre-heat oven to 350 degrees. In a greased shallow casserole or baking pan, Place a layer of the fried tortillas, then, spread chicken mixture over it. Cover top with remaining tortillas–breaking tortillas up if they don’t fit. Sprinkle top of tortillas with remaining cheese, and bake for 25 to 30 minutes. Serves 4 to 6.
