|The 15-Minute Chicken Gourmet|
|by Paulette Mitchell|
The 15-Minute Chicken Cookbook is the newest cookbook by Paulette Mitchell, author of Macmillans best-selling The 15-Minute Vegetarian Gourmet.
Results 1 - 10 of 347 for fried then baked chicken
Preheat oven to ... bowl. Dip each chicken breast into egg mixture, then dredge in stuffing ... the tops of the chicken. Bake for 1 hour and 35 minutes.
Season chicken pieces with salt, ... chicken pieces in a flat, glass oven-proof baking dish. pour melted butter over it and bake at 375 degrees for 45 minutes.
Remove skin from chicken. Combine corn ... in egg white, then in corn meal ... in shallow pan. Bake, uncovered, at ... chicken evenly. Makes 4 servings.
Use a rolling ... medium. Coat the chicken breasts with flour. ... 350 degrees and bake about 15 to ... than the traditional fried chicken. One normal ... carbohydrates; 143 mg sodium.
Put small hole ... rolling pin, roll until crumbs. Dip chicken in melted butter and then crumbs, place in greased baking pan. Bake 1 1/2 hours at 325 degrees.
Mix all ingredients ... evenly distributed. Moisten chicken pieces and shake ... in baking dish. Bake at 375 degrees ... closed container in refrigerator.
Mix dry ingredients ... paper bag. Wash chicken pieces and place ... hour approximately. Boil neck, liver, gizzard and use liquid for gravy or dressing.
Combine stuffing mix ... to butter. Dip chicken in butter, then crumbs. Bake at 350 degrees for 30 to 40 minutes (depending upon the size of the chicken).
Preheat the oven to 350 degrees. Rinse the chicken pieces well and ... salt and pepper; then roll the chicken ... the chicken was fried, add the ... the roaster and bake for at least ... bone. Serve with rice.
In a casserole dish, place chicken. Sprinkle garlic ... sauce over chicken, then add water. Cover and bake for 1 hour ... cooked butter noodles or rice.
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