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Country Kitchen

Country Kitchen

Finger lickin' Chicken

Fried Chicken
1. Thaw chicken breasts, butterfly and cut into smaller pieces
2.  Flour chicken pieces in ½ cup flour mixed with ½ Tbsp seasoned salt
3. Dip pieces in milk then back in the flour
4. Place the pieces in a frying pan with ¼ in oil heated to medium heat
5. Leave pieces undisturbed for several min.
6. Turn pieces when bottom edges turn golden brown
7. Fry on the other side for same amount of time
8. Remove chicken pieces and place on a paper towel to absorb extra oil

  1. Add 1 tablespoon flour to the oil in the pan and stir to make a rue
  2. Add 2 ½ cups milk and whisk
  3. When bubbles occur add salt, pepper and chicken bullion crumbles to taste
  4. Allow to boil until desired thickness is reached

German Cole Slaw
  1. Shred ½ head of cabbage
  2. Mix together in a lidded container ¼ tsp garlic powder, 1 tsp salt, ½ tsp pepper, 6 Tbsp white vinegar, ¼ cup oil.
  3. Pour dressing over slaw and toss
  4. Chill slaw for several hours before serving

Courtney's Hot Wings

1. fill deep fryer to max fill line with canola, vegetable or peanut oil and turn heat to 375 degree.  (Fry outside to avoid stinking up your house)
2. In a large bowl combine flour and seasoned salt
3. Add wings (40 count) and coat with flour or dredge
4. In a saucepan add 1/4 cup butter, 1 bottle of Louisiana Hot Sauce and 2 Tbsp (or more) agave nectar or honey. Turn the heat to medium and stir until butter is melted and sauce is combined.  Turn heat to low to keep warm while wings are frying
5. When the oil it hot add wings (fry in shifts of 6-8 wings of similar size)
6. The wings are done when they float to the top and turn a golden brown color (anywhere from 4-7 or more min depending on size)
7. Remove wings and drain on a paper towel
8. Coat in sauce
9. Serve immediately with celery and ranch or blue cheese dressing.

Orange Chicken

**If you don’t have a deep fryer you can fry in a pan on the stove.

1-2 pieces boneless skinless chicken breast
About 1 cup dry pancake mix
Seasoned salt to taste
Jarred Orange sauce
Orange zest (optional)
Rice and vegetable of your choice
Frying oil

1.     Cook the rice
2.     Fill up your fryer to the max fill line and turn on to 375 degree.
3.     Cup chicken into bite size pieces and dry thoroughly
4.     Mix pancake mix, seasoned salt and water to a soupy consistency
5.     Add chicken and stir to coat
6.     Steam your broccoli (or vegetable of your choice)
7.     When the fryer is ready drop 6-8 pieces at a time in (don’t crowd the fryer)
8.     When the pieces float to the top and turn a golden brown color
9.     Remove pieces and place on a paper towel to absorb the extra oil
10. Place chicken in a bowl and add the orange sauce
11. Add broccoli and more sauce if needed and stir

Serve immediately with rice.

Chicken and Tomatoes

1. Using your choice of bone-in/skin-on chicken place in a glass baking dish, dot with butter and sprinkle with season salt. Bake at 275 degrees for an hour or until the internal temp reaches 165 degree. 
2. Remove the skin and remove bones. Dice chicken
3. In a dutch oven add 1 package of dry onion soup mix and 2 cups of water
4. Add 1 can of home canned tomatoes and 1 can of store bought canned tomatoes
1 tsp basil and the diced chicken
5. Cover and simmer for about 45 min or until the liquid reduces to form a stew consistency
6. Serve over rice. 

Roast Chicken

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