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Country Kitchen

Country Kitchen

Thursday, July 6, 2017

Finger Lickin Fried 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

Gravy
  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


Tuesday, July 4, 2017

Independence Day Dishes and Treats



This week on my Facebook page I'll be featuring a 4th of July favorite of mine (see link on right hand side for Facebook page link)

You can also follow me on Instagram @countrykitchenapproved and on Twitter @courtneyhill05


Baked Beans and Deviled Eggs can be found on my "Scrumptious Sides" page


Red, White and Blue Salad can be found on my "Lettuce Eat Salad" page

Star Spangled Ice Cream Sandwich Cake can be found on my "Sweet Sweets" page

As American as Apple Pie can be found on my "Perfect Pies" page