Darn Good Chicken Recipes

Steps:

• Puree potatoes in blender with chicken broth.
• Pour broth into large pot.
• Place all remaining ingridients in pot.
• Cook until boiling.
• Let boil for five minutes.
• Place heat on low for 1/5- 2 hours.
• Enjoy.

Steps:

• 1. Prepare chicken. Slice into even pieces, as similar in size as you can get.
• 2. Liberally season one side with garlic, onion, and Creole seasoning. Toss together.
• 3. Get out two bowls. In one add 2 cups of flour, 1 tablespoon Creole seasoning, salt, and garlic powder. Whisk together. In the second bowl, add eggs, 1/4 cup flour, 1/4 cup milk, and 1 tablespoon oil. Whisk until smooth.
• 4. Heat enough oil in a deep pan or deep fryer (I use my wok) to cover chicken once placed in oil. Or, you can flip them as they cook, if you don't have enough oil to cover. Heat the oil to 350 degrees.
• 5. When the oil is hot enough, dredge chicken in the egg mixture.
• 6. Then coat with flour mixture.
• 7. Drop into hot grease. They will float when done (about 8 - 10 minutes ). I always cook until golden.
• 8. Add only 8 - 10 pieces at a time, depending on how big your pan is. You don't want to overcrowd or will cool down your grease too quickly, leaving you with greasy chicken. You may want to adjust heat as you go if it gets to be too hot, but you want it hot enough to crisp the chicken.
• 9. As each batch is cooked, drain on paper towels. While hot, I sprinkle with salt or Creole seasoning.
• 10. Serve with my delicious honey mustard. To make the honey mustard, combine all ingredients together in a medium-sized bowl. Stir until blended and chill until ready to serve.

Steps:

• Prepare the chicken as indicated then wash in cold water and dry with paper towels.
• In medium size saucepan, melt the margarine over a medium low heat, adding all of the other ingredients.
• The reason for using margarine instead of butter is to reduce the burning while cooking.
• When the mixture has heated through, let the mixture set awhile to let the flavors “marry”.
• Make sure your charcoal is gray-white before starting to grill.
• One other implement is needed-- a bottle of water to douse the flames (and there will be flames).
• Dip each piece of chicken into the sauce until covered than place on the grill about 10 inches from the coal.
• You will have flame-ups, but don’t worry about it, that is normal-just keep dousing with water and you will have lots of smoke.
• The smoke is the real secret to the great flavor.
• Let the chicken cook for about 45 minutes, turning and dipping in the sauce about every 5 minutes or so.
• This recipe requires constant attention- don’t walk away.