Chicken Superb Recipes

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

Steps:

• Preheat oven to 350°F.
• Render bacon in a large pan.
• Add onion and cook it down.
• While onion is cooking, beat eggs and some of the milk together to make an egg wash.
• Mix 1/2 of the Bouqet Garni with enough flour to bread all the chicken.
• Remove onions and bacon from pan, leave grease in pan to fry chicken.
• Flour chicken.
• Dip in egg wash.
• Flour again, coat well.
• Fry chicken in pan, add oil if needed.
• Brown very well on both sides.
• Put chicken into 350°F oven to finish cooking.
• Return onions and bacon to pan.
• Add soup, stock, the rest of the milk, the rest f the Bouquet Garni and garlic Stir vigorously until a gravy forms.
• Serve gravy as a side dish to chicken.

Steps:

• 1. Recipe is for a 9 x 13 baking dish
• 2. Spray the baking dish with non-stick spray. Spread spinach on the bottom, and place chicken pieces on the spinach. In a separate dish, mix the soup, mayonnaise, lemon juice and curry powder. Spoon on top and around the chicken. Sprinkle with cheese and top with bread crumbs. Bake at 350 for 70-75 minutes.
• 3. Modifications and substitutions that can be made are: •fat free sour cream instead of mayonnaise •more curry powder for a stronger flavor •fat free grated cheese •Ritz crackers instead of bread crumbs, and more of them

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.