Georges Oven Fried Chicken By Judy Jude Recipes

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Steps:

• Preheat oven to 400 degrees.
• Wash chicken pieces and pat dry, set aside.
• Beat egg and milk in a bowl.
• In another bowl, mix potato flakes and the rest of the spices and parmesan cheese.
• Melt butter in a shallow baking pan (13"x9"x2").
• Roll chicken first in egg mixture, then in the potato flake mixture.
• Next roll coated chicken pieces in the butter as you place them into the pan (skin side up).
• Bake at 400 degrees for 45 to 50 minutes or until juices from meat run clear when pierced with a fork.
• Note: If you use garlic powder just be sure to add 1 teaspoon of salt; Judy used seasoned salt per her dad's little crib note on the recipe. I often use more spices to make it taste a little like Kentucky Fried Chicken. This recipe was written up pretty much as I had received it from Judy. Enjoy!

Steps:

• Heat oven to 425 degrees.
• Wash chicken and pat dry.
• Mix flour, salt, paprika, poultry seasoning and pepper.
• Place in a 13"x9"x2" pan with shortening & butter in the oven, melt the shortening & butter.
• Place chicken skin side down in melted shortening & butter.
• Bake uncovered for 30 minutes.
• Turn chicken; cook 30 minutes longer or until thickest pieces are fork tender and juices run clear when pierced.
• NOTE:. This recipe is basically written as is, which I had received from Judy. She has also substituted skinless chicken pieces. And I have often added more spices, to make it similar to Kentucky Fried Chicken -- and used boneless chicken as well. Enjoy, it is a very good recipe and a withh a nice KFC taste as well.

Steps:

• Place everything in a wide-bottomed pot.
• Cook over low heat until chicken is tender.
• Cook until coke is nearly gone; take care to watch it.
• Remove from heat when coke becomes a sticky sauce.

Steps:

• In 1/4 cup butter, saute carrots, onion, celery and broccoli stems for 5 minutes.
• Add thyme, oregano and basil; saute 5 minutes more.
• Add wine and deglaze pan.
• Add hot chicken stock and reduce by one-third.
• Add Worcestershire sauce, Tabasco, smoked chicken, beans and broccoli florets; simmer 5 minutes.
• Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired).
• Drop in remaining butter, piece by piece, stirring until melted and serve immediately.
• Smoked Chicken: On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes).
• Chef Meskan uses applewood chips and does not allow the grill to become too hot.

Steps:

• In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.
• When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.
• Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)
• Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.
• Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.