Fried Chicken Recipes

How to Fry Chicken

• 1 frying chicken cutup, excess fat and skin removed
• Toss in a bag of flour and shake them up.
• Heat 1/2 inch of oil until hot. - Test with a drop of water
• Place chicken in - skin side down
• Let fry uncovered for 15 minutes, then turn with 2 forks
• Let brown on other side 15 minutes
• Turn heat to low and cover with a lid, and cook for another 30 min.
• Remove from pan and drain on paper towels

My Note: If you are only cooking chicken legs, then reduce the cooking time by 15 minutes once you put the lid on.

Tip: If you prefer a heavier crust, then shake the chicken in flour, then dip in a bowl with a beaten egg and a little milk. Dip the floured pieces in the egg to coat then put back in the flour and shake up again. So it's actually twice coated. You can add seasonings to the flour if you want. Any excess flour left in the bag you can roll the bag up and put it in the freezer until the next time you cook fried chicken.

Crunchy Fried Chicken

• A whole chicken
• Soda crackers, crushed
• Milk
• Flour
• Cooking oil

Cut chicken into desired pieces and soak in milk a few minutes. Crush soda crackers fine. Mix with an equal amount of flour. Remove chicken from milk. Roll in the dry mixture. Fry in cooking oil.
See the recipe: Crunchy Fried Chicken

Alabama Fried Chicken

• 1 lg. fryer
• salt and pepper to taste
• 1 tsp. garlic salt (opt.)
• 1 cup buttermilk
• 1 cup flour or 1 1/2 c. self-rising flour
• 2 cups corn oil or 1 c. shortening

Cut chicken into serving pieces; wash and dry on paper towel. Sprinkle with salt, pepper, and garlic salt; dip in buttermilk.

Shake in flour in paper bag. Heat oil to 275 to 350 degrees. Add chicken. Cook until golden brown, turning once. Drain on paper towel. Arrange on platter. Garnish with parsley, if desired.
See the recipe: Alabama Fried Chicken

Crispy Fried Chicken for 25 People

• 2 1/2 lb. chicken (6)
• flour
• salt to taste

Cut up chicken, mix flour and salt together, roll chicken in mixture. Fill skillet about 1/2 full oil. Heat oil until chicken will start frying when dropped in hot oil, let chicken brown fully on one side then turn, let brown on other side, turn chicken just once.
See the recipe: Crispy Fried Chicken

Bisquick Oven Fried Chicken

• 1 tablespoon margarine or butter
• 2/3 cup Bisquick
• 1 1/2 tsp. paprika
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 to 3 1/2 lb chicken, cut up

Heat oven to 425°. Melt margarine in rectangular pan 13x9x2. Mix paprika, salt and pepper, coat chicken. Place chicken skin side down in pan. Bake uncovered 35 min. Turn bake until done about 15 min. Makes 6 servings. Higher altitude bake 40 min, turn and bake 20 min.

Garlic Crumb Chicken

• 1 chicken cut up and skinned
• 1 cup crushed corn flakes
• 1 tablespoon parsley leaves
• 1/2 teaspoon basil
• 1 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 cup of milk in a bowl

Put the dry ingredients in a bowl and stir well.
Dip the pieces of chicken in the milk and then in the seasoned cereal coating all sides well.
Place in a baking pan and bake 30 minutes at 350 degrees
Carefully turn them over and bake for 30 minutes more or until tender.

My Note: The trick to these being so tasty is the basil. I have tried this recipe without the basil, (because I couldn't find it) and it didn't taste the same. I even used bread crumbs one time and it probably would have been just as good if I would have had the basil.

This recipe is a good way to use up a box of stale corn flakes as well. Put the corn flakes in a baggie and roll it with a rolling pin or heavy glass. Freeze any leftover crumbs for the next time you make this chicken recipe.

Crispy Oven Baked Chicken

• frying chicken, cut up
• finely crushed soda crackers or Rice Krispies crushed
• 1 can evaporated milk

Season chicken to taste, then dip each piece in evaporated milk, roll in crushed cracker or Rice Krispy crumbs. Place in shallow baking pan. Dot each piece of chicken with margarine. Bake uncovered at 350 degrees about 1 hour 15 minutes.
See the recipe: Crispy Oven Baked Chicken

Oven Baked Chicken

• Roll chicken in melted butter.
• Roll in crushed Rice Krispies or corn flakes.
• Place on cookie sheet, skin side up.

Bake at 250 or 300 for 1 hr. or until done.
See the recipe: Oven Fried Chicken w Corn Flake Crust

Dutch Oven Chicken

• 6 chicken breasts
• 3 large onions
• 1 can tomato paste - 4 oz.
• 1 bottle BBQ Sauce - 14 oz.
• 1/2 cup catsup
• 1 tablespoon liquid smoke
• 1 lb. mozzarella cheese

Saute the onions and set aside. Brown the chicken. Mix the liquid ingredients together and add to the onions and chicken in the Dutch oven. Bake for 30 to 45 Minutes. Slice the cheese and place on top of the chicken, allow to melt, then serve.

Baked Chicken

• 1 cutup chicken
• 1 pkg. dry onion soup mix
• 1 can cream of celery soup

Place chicken in baking dish(not on top of one another.) Sprinkle with dry soup mix. Spoon on cream soup. Cover tightly and bake 350 degrees for 1 hour.

Note: Any cream soup can be used in place of celery.
See the recipe: Baked Chicken

Shirley's Fast Chicken

• 1 cup milk
• 1 can mushroom soup
• 1 chopped onion

Mix together, dip chicken in this batter. Roll chicken in package of stuffing mix. Pour rest of batter mix over it. Bake at 350 for 45 minutes.
Recipe from a 1968 Derby CT Recipebook

Oven Barbeque Chicken

• 1 fryer cutup
• 2 tbsp. margarine
• 2 tbsp. vinegar
• 2 tbsp. brown sugar
• 1/4 cup lemon juice
• 1 tbsp. barbecue sauce
• 1/2 cup catsup
• 1 cup water
• Salt to taste

Place chicken in baking dish. Heat all other ingredients and pour over the chicken. Bake at 350 for about 1 hour. Add cooked rice a few minutes before chicken is done.

Also see this similar recipe for Oven Barbecue Chicken

Baked Chicken Casserole

• 1 cooked chicken de-boned
• 1 1/2 quart bread cubes
• 3/4 cup melted butter
• 1/2 chopped onion
• 1 1/4 tsp. sage
• 3/4 tsp. salt, 1/4 tsp. pepper
• 1 quart broth
• 2 T flour
• 4 T chicken fat or butter

Spread chicken in a 9 x 13 in pan. Mix next 6 ingredients lightly with a fork, spread over chicken. Make a thick gravy of the broth, flour, and fat and pour over dressing.

Chicken Casserole

• 2 c. or more cooked chicken
• 1/4 c. chopped onion
• 2 eggs
• 1 1/2 c. bread, cubed
• 2 tsp. melted butter
• 1 c. celery
• 1 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. chicken broth
• 1/2 tsp. sage

Mix well. Pour into 9x13 inch greased pan. Bake at 375 for 45 minutes.
Recipe from a 2001 Classic Creations Cedar County Catholic Schools Cookbook

Chicken Dinner in a Pot

• 2 chicken breasts, split and skinned
• 4 medium potatoes
• 2 large carrots, sliced
• 1 (10 oz.) frozen green beans
• 1 large onion, sliced
• 1 Tblsp. parsley flakes
• Salt and pepper to taste
• 1/2 cup dry cooking sherry

Place chicken breasts in large casserole; place potatoes (sliced in 1/2 inch chunks), on top of chicken. Add carrots and green beans. Place onion on top. Sprinkle with parsley and seasonings. Pour sherry over entire vegetables. Cover and bake for 2 hours or until vegetables are tender. Serves 4. This is a good recipe for the health conscious.
See the recipe: Chicken Dinner in a Pot - Casserole type dish

Chicken Supreme

• 1 can Mushroom soup
• 3 c. soft bread crumbs
• 1 c. milk
• 1 c. chicken stock, seasoned
• 2 eggs, beaten
• 2 tsp. minced onion
• 3 c. cutup chicken
• Salt, pepper, celery salt

Mix all together. Put in a 9x13 inch pan and bake at 350 for 1 1/2 hours.
Recipe from a 2001 Classic Creations Catholic Schools Cookbook

Also see this similar recipe called: Baked Chicken Supreme

15 Minute Chicken and Rice Dinner

• 1 T. oil
• 4 chicken breasts
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1/4 tsp. paprika
• 1/4 tsp. pepper
• 2 c. Minute Rice
• 2 c. broccoli

Heat oil in skillet. Brown chicken breast. Remove chicken. Heat soup and water, paprika and pepper to a boil. Stir in rice and broccoli. Top with chicken. Season with additional paprika and pepper if desired. Cover and cook on low heat 5 minutes or until cooked through. Serves 4. For creamier dish use 1 1/2 c. rice.
Recipe from a 2001 Cedar County Catholic Schools Cookbook

Chicken and Rice Casserole

• 1 cut up fryer
• 1 can golden cream mushroom soup
• 1 cup rice
• 1 pkg. dry onion soup mix
• 1 can water
• 1 stick butter

Put 1 cup rice in bottom of baking pan and mix in water, then your mushroom soup and dry onion soup mix well. Put cut up chicken on top of mix and cut up one stick butter and put on chicken. Salt and pepper. Cook uncovered one hour at 350 degrees water occasionally to see if more liquid needs to go on rice.
See the recipe: Chicken and Rice Casserole

Souper Chicken Rice Bake

• 1 can cream mushroom soup
• 3/4 cup raw long grain rice
• 1/4 tsp. pepper
• 1 1/2 cups water
• 1/4 tsp. paprika
• 4 chicken breast halves with bone

In a deep dish mix soup, water, rice, paprika and pepper. Place chicken on mixture. Sprinkle with additional paprika and pepper. Bake at 375 degrees for 45 minutes until done. Serve 4.
See the recipe: Souper Chicken Rice Bake

Delicious Chicken Dish

• 1 small box Minute rice
• 1 can cream of celery soup (or chicken vegetable?)
• 1 can cream of mushroom soup
• 1 envelope dry onion soup
• 1 frying chicken cut up
• 1/2 cup milk

Grease a large baking pan (12x18) well. Sprinkle rice over bottom. Heat celery soup and mushroom soup with milk. Pour over rice then lay chicken over soup. Sprinkle with dry onion soup. Cover with foil. Bake at 350 for 2 to 2 1/2 hr.
See the recipe: Delicious Chicken Dish

Chicken Pot Pie

• 1/3 c. butter
• 1/3 c. flour
• 1 3/4 c. chicken broth
• 1 chicken bouillon cube, (dissolved in hot chicken broth)
• 2/3 c. milk
• 1 small onion, chopped
• 2 c. cooked chicken, diced
• 2 c. canned carrots, beans or frozen peas/carrots mixed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Double pie crust

Line pie plate with pie crust. Melt butter. Add flour and stir until smooth. Add chicken broth with bouillon cube and milk, and cook until thickened. Add onion, salt, pepper, chicken, and mixed vegetables. Pour into pie crust. Top with remaining crust. Bake at 350 for 1 hour.
Recipe from a 2001 Classic Creations Cookbook

My Note: The Chicken Pot Pie picture, is the above recipe with a twist. Instead of making 2 pie crusts, I used an Impossible Pie Recipe for the crust. I mixed 1 1/2 cups milk, 3/4 cup Bisquick mix, and 2 eggs, then poured it over the top and baked. I added more milk to make the batter more pourable. It turned out great and they loved it at the pot luck.

Chicken Burgers

• 1 lb. raw ground chicken
• 1/2 tsp. salt
• Dash pepper
• 1 egg
• 1 small onion, chopped
• 1/3 cup cream or evaporated milk
• 3/4 cup bread or cracker crumbs

Combine ingredients and mix well. Form into patties and fry in shortening until browned on both sides.
See the recipe: Chicken Burgers

Chicken Breast Paprika

• 6 young, tender chicken breasts
• 1 1/2 tbsp. each of butter and cooking oil
• 2 tsp. mild paprika
• flour

Heat butter and cooking oil in a heavy skillet. Flour, and sprinkle each chicken breast with paprika. Simmer slowly for about 20-30 minutes, turning frequently until tender and browned. Don't overcook because the chicken meat will become dry and tough.
Recipe from a 1968 Family Circle Cookbook

Honey and Spice Glazed Chicken

• 1/2 cup Heinz 57 Sauce
• 1/4 cup honey
• 2 1/2 lbs chicken pieces
• Melted butter or oleo

Combine 57 Sauce and honey. Brush chicken with melted butter, then 57 Sauce-honey mixture. Grill or broil until chicken is cooked, turning and brushing frequently with 57Sauce-honey mixture. Makes 5 servings

Teriyaki Marinade

• 4 tbsp. brown sugar
• 1 tsp. ground ginger
• Dash garlic powder
• 2 tbsp. molasses
• 2 tbsp. vegetable oil
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 tbsp saki

Mix together brown sugar, ginger and salt to get the lumps out. Add the rest of ingredients and stir well, until dissolved. Use to marinate steaks or chicken for broiling or grilling. (or in case of chicken, baking) Turn several times while marinating.
Recipe from a 1978 Homelife Magazine

Chicken Recipe Pictures

Never Fail Dumplings
Recipe for Dumplings 2
Chicken Dressing
Broccoli Chicken casserole recipe
Chicken Souffle
Escalloped Chicken
Chicken Tetrazzini