|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
21 - 30 of 473 for fried chicken strips
Put oil in ... slightly brown. Take strips of chicken and put in ... chicken mixture to pan and cook this all together. Serve with soy sauce. Serves 3-4.
Adjust ingredients for serving size. Chicken strips must be deboned ... Add salt and pepper to taste while frying. Remove chicken and drain on paper towel.
Sauce: Heat the ... flavor. Add the chicken stock, soy sauce, ... and set aside. The sauce can be made in quantity and kept on hand in the refrigerator.
Fry chicken as you normally would. Mix ingredients except green pepper into a clean frying pan. Turn temperature to simmer. Simmer for 1/2 hour to 45 minutes.
Reserving 2 tablespoons ... high heat. Add chicken, cashews and ... chicken mixture and sauce, stir to coat. Remove from heat, add oranges. Serve over rice.
Fry chicken pieces in Drakes ... well then add to hot vegetables, stirring constantly. When hot add chicken. Serve over rice. Sprinkle with sesame seeds.
Cut breasts into strips about 3 per ... and Accent. Let chicken stand in egg ... baking with broth at room temperature. Squeeze lemon on top before serving.
Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 ... 1/2 can French fried onions; place in ... lengthwise into 3 strips. Place strips ... Serves 4 to 6.
Cut chicken into serving size ... water and 3 strips bacon cut into ... Cover; bake at 350 degrees for 45-60 minutes, until chicken and rice are tender.
Put all ingredients except chicken in blender and ... Arrange chicken in baking pan and pour sauce over. Bake at 375 degrees for 1 hour or until tender.
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