Apr
2 1/2-3 lb. broiler-fryer chicken; cut up
1/2 cup all-purpose flour
1 teaspoon salt (Note: if using self-rising flour, decrease salt to 1/2 teaspoon)
1/2 teaspoon paprika
1/4 teaspoon pepper
Salad oil
Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat salad oil (1/4 inch) in large skillet. Coat chicken with flour mixture.
Cook chicken in oil over medium heat 15 to 20 minutes or until light brown. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are fork-tender. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Turn chicken once or twice to assure even cooking. Remove cover for last 5 minutes of cooking to crisp chicken.
(4 servings)
VARIATIONS
Maryland Fried Chicken: Blend 2 eggs and 2 tablespoons water; after coating chicken with flour, dip pieces into egg mixture, then into 2 cups cracker crumbs or dry bread crumbs.
Chicken Deluxe: Substitute 1/4 teaspoon ginger for the paprika; heat oven to 325* and after browning chicken, place skin-side up in ungreased baking pan, 13X9X2.
Mix 1/2 cup chicken broth, 1/4 cup sherry or, if desired, apple juice and 1 clove garlic, crushed. Pour 1/4 of broth mixture over chicken. Cover; bake 45 to 50 minutes or until thickest pieces are fork-tender. Baste chicken with remaining broth mixture during baking. Uncover last 5 minutes of baking to crisp chicken.
(Note: Here’s a quick and easy trick for coating chicken. Place the flour mixture in a paper or plastic bag. Add a few pieces of chicken to bag and shake until thoroughly coated; repeat until all pieces are coated.
London Broil
1 tablespoon butter or margarine
2 medium onions, thinly sliced
1/4 teaspoons salt
2 tablespoons salad oil
1 teaspoon lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2-pound high-quality flank steak, scored (Cut lightly in a crisscross pattern)
Melt butter in skillet. Add onions and 1/4 teaspoon salt; cook and stir until onions are tender. Keep warm over low heat.
Stir together salad oil, lemon juice, garlic, 1/2 teaspoon salt and the pepper; brush on top side of meat. Set oven contro at broil and/or 550*. Broil meat 2 to 3 inches from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil 5 minutes longer.
Cut meat across grain at a slanted angle into thin slices; serve with onions.
(6 to 8 servings)
Steak Diane
1/2 cup thinly sliced fresh mushrooms
2 tablespoons minced onion
1 clove garlic, crushed
1/8 teaspoon salt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons snipped parsley
2 tablespoons butter or margarine
1-pound beef tenderloin (or rib-eye steak), cut into 8 slices
Cook and stir mushrooms, onion, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup butter until mushrooms are tender. Stir in parsley; keep sauce warm.
Melt 2 tablespoons butter in skillet; turning once, cook tenderloin slices over medium-high heat to medium doneness, about 3 to 4 minutes on each side. Serve with mushroom-butter sauce.
(4 servings)
3 Responses so far to "any recipes for fried chicken ? or steak?"
April 12th, 2010 at 11:47 pm
This is baked, but tastes like fried chicken. Much healthier, and very easy:
Chicken and Potato Bake
The seasoning mix can be made ahead and stored, to cut down on prep time!
Combine:
1 cup bread crumbs
1/2 cup flour
2 tsps salt
2 tsps paprika
1 tsp seasoned salt
1 tsp sugar
1 tsp onion powder
1 tsp sage
1 tsp oregano
1/2 tsp pepper
1/2 tsp celery seed
1/2 tsp parsley flakes
1/4 tsp garlic powder.
Cut up 1 or 2 small chickens and remove skin. Coat in a little veg. oil, then in seasoning mix.
In a large baking dish, cut up:
4-6 medium red potatoes into bite sized pieces
driizzle a bit of oil, and season with:
seasoned salt
parsley flakes
paprika
garlic powder
s&p
Place the chicken on top of the potatoes and bake in a 350 oven for an hour, uncovered.
References :
April 13th, 2010 at 12:02 am
foodnetwork.com has multiple recipes to choose from.
References :
April 13th, 2010 at 12:21 am
2 1/2-3 lb. broiler-fryer chicken; cut up
1/2 cup all-purpose flour
1 teaspoon salt (Note: if using self-rising flour, decrease salt to 1/2 teaspoon)
1/2 teaspoon paprika
1/4 teaspoon pepper
Salad oil
Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat salad oil (1/4 inch) in large skillet. Coat chicken with flour mixture.
Cook chicken in oil over medium heat 15 to 20 minutes or until light brown. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are fork-tender. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Turn chicken once or twice to assure even cooking. Remove cover for last 5 minutes of cooking to crisp chicken.
(4 servings)
VARIATIONS
Maryland Fried Chicken: Blend 2 eggs and 2 tablespoons water; after coating chicken with flour, dip pieces into egg mixture, then into 2 cups cracker crumbs or dry bread crumbs.
Chicken Deluxe: Substitute 1/4 teaspoon ginger for the paprika; heat oven to 325* and after browning chicken, place skin-side up in ungreased baking pan, 13X9X2.
Mix 1/2 cup chicken broth, 1/4 cup sherry or, if desired, apple juice and 1 clove garlic, crushed. Pour 1/4 of broth mixture over chicken. Cover; bake 45 to 50 minutes or until thickest pieces are fork-tender. Baste chicken with remaining broth mixture during baking. Uncover last 5 minutes of baking to crisp chicken.
(Note: Here’s a quick and easy trick for coating chicken. Place the flour mixture in a paper or plastic bag. Add a few pieces of chicken to bag and shake until thoroughly coated; repeat until all pieces are coated.
London Broil
1 tablespoon butter or margarine
2 medium onions, thinly sliced
1/4 teaspoons salt
2 tablespoons salad oil
1 teaspoon lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2-pound high-quality flank steak, scored (Cut lightly in a crisscross pattern)
Melt butter in skillet. Add onions and 1/4 teaspoon salt; cook and stir until onions are tender. Keep warm over low heat.
Stir together salad oil, lemon juice, garlic, 1/2 teaspoon salt and the pepper; brush on top side of meat. Set oven contro at broil and/or 550*. Broil meat 2 to 3 inches from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil 5 minutes longer.
Cut meat across grain at a slanted angle into thin slices; serve with onions.
(6 to 8 servings)
Steak Diane
1/2 cup thinly sliced fresh mushrooms
2 tablespoons minced onion
1 clove garlic, crushed
1/8 teaspoon salt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons snipped parsley
2 tablespoons butter or margarine
1-pound beef tenderloin (or rib-eye steak), cut into 8 slices
Cook and stir mushrooms, onion, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup butter until mushrooms are tender. Stir in parsley; keep sauce warm.
Melt 2 tablespoons butter in skillet; turning once, cook tenderloin slices over medium-high heat to medium doneness, about 3 to 4 minutes on each side. Serve with mushroom-butter sauce.
(4 servings)
References :
"Betty Crocker’s Cookbook" – 1974