Baked Fried Chicken

Baked Fried Chicken Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min. Mix in a Gallon Size Ziploc or Large Bowl: 1/2 tsp. Salt 1 T Season All 3/4 tsp Pepper 1 c. Flour 2 tsp. Paprika Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. Place each piece of chicken in the pan. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Garlic and Parmesan Chicken Wings

Garlic and Parmesan Chicken Wings cooking spray 3 quarts cold water 1/3 cup balsamic vinegar 1/4 cup salt 1 bay leaf 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried rosemary 8 cloves garlic, minced 1 pinch salt 3 tablespoons olive oil, or as needed 1 tablespoon freshly ground black pepper 2 teaspoons red pepper flakes, or to taste 4 pounds chicken wings, separated at joints, tips discarded 2 tablespoons fine bread crumbs 1 cup finely grated Parmigiano-Reggiano cheese, divided Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray. Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes. Mash garlic and a pinch of salt together in a mortar and pestle until smooth. Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese. Bake in the preheated oven until browned, 20 to 25 minutes.

Crockpot Fajitas

Crockpot Fajitas 4-6 chicken breast boneless, skinless, frozen 3 peppers - sliced 1 med-large onion sliced 1 package Lawry's fajita seasoning 1-2 packages flour tortillas sour cream shredded cheddar cheese (or cheese of your choice) other favorite toppings place frozen chicken and onion in crock pot pour fajita seasoning packet over chicken (you might need two packets depending on the size and amount of your chicken) add water as directed on packet cook on High for 6 hours stir occasionally to help the chicken shred the last hour add your sliced peppers give it one more stir to mix it all together place chicken on tortilla's add your favorite toppings eat and enjoy

Smothered Pork Chops

Smothered Pork Chops 1 cup flour 2 Tbsp onion powder 2 Tbsp garlic powder 1 tsp red pepper 1 tsp salt 1/2 tsp black pepper 4 thin pork chops 2 Tbsp bacon fat 2 Tbsp olive oil 2 cups buttermilk Chopped fresh parsley or green onions, for garnish, optional Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet. Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Mexican Cornbread

Mexican Cornbread 1 cup all purpose flour 1 cup white cornmeal 1 egg 1/2 cup oil 1 cup buttermilk 1 can drained mexi-corn 1 medium diced onion 1 medium diced green pepper 1 cup shredded cheese 1/2 tsp red pepper Stir ingredients together. Melt 1 tsp crisco in a cast iron skillet. Bake 30-35 minutes at 400

Three Ingredient Chicken

Three Ingredient Chicken 1 whole chicken cut up 2 packets of dry Italian Seasoning 1/2 cup brown sugar Mix the Italian Seasoning packet and the brown sugar. Coat the chicken in the mix on all sides. Next line a baking pan with foil (the sugar mix will caramelize and be sticky). Bake at 350 degrees until golden brown and krispy

Crazy Good Casserole

Crazy Good Casserole 4-5 boneless, skinless chicken breasts 6 strips of quality bacon – cooked and crumbled 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder Salt and pepper to taste Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining cup of Monterrey Jack cheese. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top