Good Chicken recipes?

I have some drum sticks pre-seasoned in the fridge for tomorrow I have six 3 for lunch which is going to be fried and 3 for dinner which is what im counting on you guys for.





Does anyone have a good fried chicken recipe and a recipe for some other type of chicken? I have limited ingredients and I am willing to go buy buttermilk.





I have cayenne pepper, garlic powder, all purpose seasoning, red pepper, black pepper, and seasoned salt and cinnamonGood Chicken recipes?
This is REALLY delicious;





Fried Chicken with Creamy Gravy





1/2 cup milk


1 egg, beaten


1 cup all-purpose flour


2 teaspoons garlic salt


1 teaspoon paprika


1 teaspoon ground black pepper


1/4 teaspoon poultry seasoning


1 (4 pound) whole chicken, cut into pieces


3 cups vegetable oil


1 cup chicken broth


1 cup milk





In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.


In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.


Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.


Serves 8.





* I sometimes even make more gravy and mix it with mashed potatoes and such - it's really delicious !





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This is also good;





Chicken Scarpariello





1 1/4 pounds skinless, boneless chicken breast halves


3 tablespoons all-purpose flour


2 tablespoons olive oil


2 teaspoons butter


2 tablespoons shallots, minced


2 cloves garlic, minced


1 cup water


1/2 cup white wine


1 cube chicken bouillon


1/2 teaspoon dried rosemary, crushed


1/4 teaspoon salt


1 pinch ground black pepper





Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.


In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.


To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).


Serves 2.


---Good Chicken recipes?
Tips?








Egg Sauce Chicken





Ingredients


chicken


Butter


Salt and pepper


Flour


Broth


1 egg yolk (beaten)


Half lemon





Action


a. Cut the chicken into pieces.





b. Put it in the saucepan with butter.





c. Season with salt and pepper.





d. When it is half browned, sprinkle,


with flour to give it color.





e. Complete the cooking with broth.





f. Remove it from the pan, and put it,


on a plate.





g. Beat the lemon into the egg yolk,


and pour it on the sauce of the chicken.





h. Allow it to simmer for some minutes.





i. Pour on the chicken and serve hot.








Sherry Chicken





Ingredients


chicken


1 medium sized onion (fine chopped)


Butter


Salt and pepper


Broth


Sherry wine





Action


a. Cut the chicken in big pieces and put it,


in the saucepan.





b. Add onion and butter, season,


with salt and pepper.





c. When it is well browned, add some broth,


and complete the cooking.





d. Sift the sauce through a sieve,


to remove excessive fat,


from the sauce.





e. Put the chicken back on the fire,


with sherry.





f. Remove it from the fire as soon,


as the sauce begins to boil.





I hope you like them.
you could barbecue them with these sauces to them





http://allrecipes.com/Recipe/Sweet-and-T…





http://allrecipes.com/Recipe/Southern-BB…





http://allrecipes.com/Recipe/Chicken-Mar…
********CHICKEN FRIED STEAK


2 pkg. tenderized cube or round steak


1 c. whole milk


1 1/2 c. flour


2 tsp. salt


1 tbsp. black pepper


1 1/2 - 2 c. cooking oil


Good heavy skillet


I start heating my skillet first and when it gets warmed up (7 minutes), I add my cooking oil and let it heat also. While that is heating up, I get the steak ready, pound each steak with the side of a mallet or palm of your hand until very thin. Place steaks (2 at a time) in shallow dish containing milk. Next, mix the flour, salt and pepper in a shallow dish. Remove steak from milk, dredge in flour mixture, place into skillet and brown on both sides. Continue cooking until all steaks are cooked.


CREAM GRAVY:


1/3 c. hot steak drippings


1/4 c. flour


2 c. milk


Salt and pepper to taste


I use another skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.


*******HEAVENLY MASHED POTATOES


1 bag red potatoes 5 lb (or potatoe of choice)


3/4 of a 16 0z container of onion sour cream (give or take)


1/4 cup parsley (give or take)


1 stick salted butter (give or take)


3 tablespoons coarse black pepper (give or take)


2 tablespoons coarse kosher salt (give or take)


Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.


Add the butter and sour cream.


Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.


Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.


===


Stuffed Thighs





Ingredients


Nonstick cooking spray, oil or butter


6 boneless, skinless chicken thighs


freshly ground black pepper


6 half-inch thick sticks of Swiss Gruyère cheese


3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham


3 fresh sage leaves, halved


coarse salt


1/3 cup freshly grated Parmesan cheese


1/3 cup dried breadcrumbs [not fresh]


2 tablespoons unsalted butter, cut into 6 pats





Method


Heat oven to 350°


Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly.





Wash the thighs in cool water, then pat them dry with paper towels. Lay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thigh. Roll the thigh meat around the filling. Place the little parcels seam side down in the baking dish. Sprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbs. Top each with a pat of butter.





Bake for 25 to 30 minutes, switch the oven to “broil” for the last few minutes if you desire to brown the tops
Ingredients


4 boneless, skinless chicken breasts, pounded thin


Salt and freshly ground black pepper


2 cups all-purpose flour, seasoned with salt and pepper


4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper


2 cups panko bread crumbs


1 cup vegetable oil or pure olive oil


Tomato Sauce, recipe follows


1 pound fresh mozzarella, thinly sliced


1/4 cup freshly grated Parmesan


Fresh basil or parsley leaves, for garnish


Directions


Preheat oven to 400 degrees F.








Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.





Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.





Tomato Sauce:


2 tablespoons olive oil


1 large Spanish onion, finely chopped


4 cloves garlic, smashed with some kosher salt to make a paste


2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender


1 (16-ounce) can crushed tomatoes


1 small can tomato paste


1 bay leaf


1 small bunch Italian parsley


1 Cubano chile pepper, chopped


Salt and freshly ground pepper


Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.