My Recipes - Main Dishes
Fried Chicken |
||
Vegetable oil of choice, for frying the chicken 6 cups all-purpose flour 5 tablespoons salt 4 tablespoons ground black pepper 2 tablespoons garlic powder 1 tablespoon onion powder 2 teaspoons cayenne pepper 2 cups buttermilk |
2. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F. 3. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside. 4. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk. 5. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture. 6. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture. 7. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil. 8. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing. 9. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes. 10. After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.) 11. Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving |
 |
Chicken Alfredo |
||
1 1/4pound skinless, boneless chicken breast halves, cut into strips 1/2teaspoon salt 1/4teaspoon ground black pepper 1 jar (14.5 ounces) PregoŽ Roasted Garlic Parmesan Alfredo Sauce 8 ounce (1/2 of a 1-pound package) fettuccine pasta, cookedand drained (about 4 cups) 2 tablespoon chopped fresh parsley |
Sprinkle the chicken with the salt and pepper. Add the chicken to the skillet and cook until the chicken is cooked through, stirring occasionally. Remove the chicken from the skillet and keep warm. Reduce the heat to medium. Stir the Alfredo sauce in the skillet and heat through. Add the chicken and fettuccine and toss to coat. Sprinkle with the parsley and serve immediately. |
 |