|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...
81 - 90 of 4,760 for over fried chicken
Combine ingredients for ... 2 inches. Moisten chicken pieces. Dip in ... back into seasoned flour. Fry in hot Crisco 15-18 minutes. Drain on paper towels.
Combine all ingredients. ... about 2-inches. Moisten chicken pieces. Dip in ... 15 to 18 minutes or until well browned. Drain on paper. 5 to 6 servings.
Put oil in ... Take strips of chicken and put in ... it color. Return chicken mixture to pan and cook this all together. Serve with soy sauce. Serves 3-4.
Cut up chicken, wash and ... and roll each piece in egg. Flour each piece. Fry in 1 inch cooking oil, 12 minutes to each side. Medium heat with a cover.
In small bowl, ... and garlic. Cook over medium-high heat until ... skillet; discard. Add chicken to skillet; stir-fry ... rice. 4 (1 1/4 cup) servings.
Combine milk and ... few pieces of chicken at a time. ... chicken in milk-egg mixture. Shake second time in flour. Skillet or deep fry. Drain on paper towels.
Heat oil in frying pan. Add garlic, chicken, rosemary, salt, and pepper. Fry until golden brown on all sides. Add beer, cover and steam for 15 minutes.
Spray nonstick 12-ounce ... put in the chicken or shrimp. Cook ... and pepper flakes to pan. Heat thoroughly and serve over 1 cup of cooked rice. Serves 2.
Mix first 5 ... large bowl. Dredge chicken in flour mixture, ... meat and 25 minutes for dark. Remove using tongs. Drain chicken on paper towels. Serves 12.
Use a non stick skillet or wok. Over medium heat saute chicken breast using 1 ... Other vegetables can be substitute. I use what I have on hand. Serves 6-8.
top of page