Free Baked Chicken Recipe

Here is a awsome baked chicken recipe i cook all the time and is my favorit and is very easy to make. First you need the chicken, you can get it whole or cut up packaged , what ever you prefer, then clean it well and you can take the skin off if your prefer it to be healthier or you can let it stay on, but if you take it off save the skin as you can set it aside in the pan for the juices and disgard later.

Find a nice size pan with a lid and place your chicken on the bottom of the pan and add salt and pepper on top of chicken with salt & pepper shaker the amount is your choise and then add some garlic powder again its up to you how much you want added, same with peprika and perley flakes.

Add 4 cups of water slowly to bottum of pan and put 4 to 6 chicken bullion cubes in the bottom then place lid on pan and place pan into preheated oven at 350 degrees for 1 hour, then after 1 hour remove pan from oven and remove 75% of broth and place broth in stove top cooking pan for gravy, then place the chicken back inot the oven for 20 to 30 minutes till golden brown on top, then remove chicken from oven and put the remainder of broth into the gravy pan and set your chicken aside.

To Make the gravy, heat broth on med till it comes to a boil and then get a cup of cold water ready and add 2 tbl spoons of corn starch to water and mix it real good with the water and then slowly poor it into your broth and stir with a wisk at the same time.

Then after it thickens, take a taste to see if it could use any salt if not then your all done. This is truly a great baked chicken recipe.

Free Southern Fried Chicken Recipe

Use this delicious recipe to bring a bit of the South into your home--it works equally well for both chicken pieces and chicken nuggets. This is one dish everyone should feel free to eat with their fingers! as i got this recipe off my great grandmother and i have never found a better fried chicken cooked any place so please try it and let me know what you think and please try the other recipes.




RECIPE INGREDIENTS:
3 1/2- to 5-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/3 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt, such as Lawry's
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter

1. Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine.

2. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally.

3. Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.

4. Put the lard and butter in a large ( Cast-Iron frying pan )- works best or a pot big enough to hold the chicken pieces in one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.

5. Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute.

6. Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.

7. Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary.

8. Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through.

9. To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain.

10. Arrange the chicken pieces on a platter and serve hot, room temperature or cold.