Uncle Doms Chicken Recipes

Steps:

• put oil and chicken in pan and slightly brown chicken.
• chop up garlic, scallions and tomatoes don't cut tomatoes too small though.
• Add scallions, garlic and lemon juice.
• Cook until you smell the garlic, don't let the garlic brown.
• Add Butter.
• Add cooking wine.
• Add tomatoes, cook for 30 seconds.
• Serve with parsley garnish over spaghetti if you like.

Steps:

• Heat oil in a deep-fryer or heat 3 inches of oil in a heavy pot until a deep-fryer thermometer reads 375 degrees F. Line a baking sheet with paper towels.
• Rinse chicken thoroughly pat dry with more paper towels. Put the seasoning mix in a plastic bag. Add the chicken 2 to 3 pieces at a time, close the bag, and shake until all of the chicken is well coated.
• Remove the chicken from the bag and shake off excess seasoning mix. Slip the chicken into the hot oil and fry until the juices run clear, about 12 to 15 minutes. Remove from the oil and drain on the lines baking sheet to remove excess oil. Serve as is, or dipped in the Sweet Spicy Love sauce.

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

Steps:

• Mix the dry ingredients together in a 1-quart mixing bowl and set aside.
• In a 1-quart sauce pan, heat butter and garlic over low heat until butter melts. Remove from heat.
• Coat chicken pieces with the butter mixture then thoroughly coat with dry mixture.
• Put chicken on an ungreased cookie sheet, skin side up.
• Mix together the remaining dry ingredients and the butter mixture together. Sprinkle over the chicken.
• Bake at 350° for 1 hour. For crispier chicken cook an additional 15 minutes.

Steps:

• That's all!
• Put the oil in the bottom of a larger saucepan (so it will hold the chicken in one layer), brown on all sides until it is golden all over. Pour off any excess oil.
• Salt & pepper generously.
• Pour in enough milk to cover the chicken pieces.
• Simmer on low heat, uncovered until the chicken is cooked and fork tender, approx. 30 minutes.
• The milk should have cooked down so it is like gravy.
• Serve.

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.