Adapted from a recipe by Paula Deen

Ingredients:

2 lbs cut-up chicken or whole bone-in chicken breasts

Sauce mixture:

4 eggs
1/3 cup water
1 cup hot sauce ( I use Louisiana Hot Sauce, Tabasco might be hotter)

Seasoning blend:

1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder

Dredging mixture:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

I will add 1/2 cup of cornstarch to the dredge mix.  Cornstarch makes crust extra crispy.

Never cover chicken when it’s frying if you want that deep, crispy crust.

Directions:

Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).

For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.

Source:  Food Network

Ina’s recipe has over 200 rave reviews.  It’s the traditional way of making fried chicken, browning in oil, but she then puts it in the oven on a baking rack to fry.  So much easier than standing over a stove, turning and frying chicken for 30-40 minutes.  I’ve soaked chicken in buttermilk for years, it gives it an awesome flavor.

This recipe is a must try in our house, I bet some of you will like it also.  ~ jan

I modified Ina’s recipe a bit, I would never fry two chickens at once…

1 chicken or four chicken breasts with the skin and bone.
Enough buttermilk to cover the chicken
1 cup of all-purpose flour
1-2 teaspoons of kosher salt
1-2 teaspoons of freshly ground black pepper
Vegetable oil or shortening

Put the chicken pieces in a large bowl, pour buttermilk to cover, cover and refrigerate overnight.

Preheat the oven to 350 degrees.

Combine flour, salt and pepper in a large plastic bag.  Shake chicken pieces in the flour mixture. 

Pour the oil into a large heavy-bottomed skillet to a depth of 1-inch and heat to 350 degree’s on a thermometer.

Working in batches, place several pieces of the chicken in the skillet, being careful not to crowd it.  Brown on both sides for about 3-4 minutes each side until it’s golden brown.  Remove the chicken from the oil and place on a metal baking rack (a cookie cooling rack works great for this) set on a sheet pan. 

Check oil to make sure it’s at 350, fry the next batch of chicken.  When all is fried, bake 30-40 minutes until chicken is no longer pink inside.

Serves 4

• 1 cup low-fat buttermilk
• 1 tablespoon chopped fresh rosemary
• Coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• Vegetable oil, for grates

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1. In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
2. Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.

Source:  Martha Stewart Living

    *  3 eggs
    * 1/2 cup water
    * 2 cups self-rising flour
    * 1 teaspoon black pepper
    * 1 to 2 1/2 pound   chicken , cut into pieces
    * Crisco shortening for frying

Directions:

Beat eggs with water. In another dish, add just enough self-rising flour to coat all the chicken; add black pepper to flour.

Dip seasoned chicken in egg, then coat each piece with flour mixture. Melt the shortening in a cast iron dutch oven. Fry chicken in moderately hot shortening (350 degrees) until golden and crisp.

Remember that dark meat requires longer cooking time—about 13 to 14 minutes, compared to 10 minutes for white meat. Note: Paula's grandma said to always season the chicken and return it to the fridge, and let it sit as long as time permits…2 to 3 hours.

Paula's secret: She adds hot sauce to the eggs!

Source:  Foodnetwork.com

Mandi sent this recipe, it’s tried and true, she says it’s awesome!

4 boneless skinless chicken tenderloins, pounded thin with a meat tenderizer
Salt and Pepper to taste
Italian Seasonings to taste
1/2 jar of sun-dried tomatoes
4 tablespoons of feta cheese
2 cans of diced tomatoes (or one large can; I use the regular kind, but you can use garlic-basil-oregano flavored if you’d like)
2 skewers or 4 toothpicks
Shredded cheese (I love the 4-cheese blend by Sargento, but use whatever you like!)

Penne pasta, cooked (or whatever kind of pasta you prefer)

-Preheat oven to 400 degrees

-Pour the cans of diced tomatoes into an 8×8 baking dish and sprinkle with Italian Seasonings. This will become the “sauce” for the pasta.

-Pound the tenderloins with a meat tenderizer until it’s thin enough to roll, but not too thin, and season with salt and pepper.

-Dice up the sun-dried tomatoes and spread evenly on each tenderloin.
-Spread a tablespoon of feta cheese on each tenderloin.

-Roll each tenderloin and secure with a toothpick, or put two to a skewer.
-Place in the baking dish and cover with tomatoes.

-Sprinkle shredded cheese on top.

-Bake for 30-45 minutes, or until chicken is baked all the way through.

-Remove skewers and place chicken on top of pasta. Heap all of the remaining tomato-y goodness onto your plate.

You can easily make this a healthy recipe by substituting low-fat cheese.

Yield

4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

Ingredients

• 1  cup  low-fat buttermilk
• 2  large egg whites, beaten
• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/3  cup  cornmeal
• 1  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 2  chicken breast halves, skinned (about 1 pound)
• 2  chicken thighs, skinned (about 1/2 pound)
• 2  chicken drumsticks, skinned (about 1/2 pound)
• 2  tablespoons  canola oil
• Cooking spray

Preparation

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Source:  Cooking Light

1¼ pounds boneless, skinless chicken breast or tenders

½ teaspoon salt

¼ teaspoon (freshly ground) pepper

1 teaspoon dried thyme

2 tablespoons olive oil

If dealing with chicken breast, cut it into serving pieces to feed 4.

Sprinkle chicken all over with salt, pepper and thyme.

Heat olive oil in a wide skillet over medium heat. When it is hot, put chicken in skillet and cook without disturbing, for about 5 minutes. It should be an appetizing brown. Turn it over, and cook until done, which should be 6 or 8 minutes if the chicken pieces are 4 or 5 ounces and about 1 inch thick. Serve with hot cabbage slaw and baked potatoes.

Serves 4.

Nutrition data per serving: 217 calories, 33 grams protein, 8 grams fat, 382 milligrams sodium.