Karens Fried Chicken Recipes

Steps:

• Season the chicken with a small amount of garlic powder.
• Generously season with lawrys seasoning salt.
• Season with pepper to taste.
• Let sit in the fridge while seasoning for about 4 hours.
• Beat eggs with water.
• Put flour in large plate.
• Dip the chicken in the egg mixture making sure to get it nice and wet.
• Dip into flour and coat really well to cover all of the chicken.
• Fry chicken in hot oil until golden brown and crispy and until juices are running clear.
• Serve Hot.
• Reheat leftovers at 350 for about 10 minutes.
• This chicken is great cold too for picnics!

Steps:

• Preheat oven to 350.
• Cut chicken up into bite size pieces.
• Spray a 9 X 13 pan.
• Place chicken in the bottom of the pan.
• Top with the Broccoli.
• In a bowl combine, the soups, mayonnaise and Lemon Juice.
• Pour evenly over the broccoli layer in the casserole.
• Sprinkle cheese evenly over the soup layer.
• Sprinkle bread crumbs over the cheese.
• Dot with butter.
• Bake at 350 uncovered for 30 minutes until cheese is bubbly.
• Serve over rice.
• This reheats very nicely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg in a shallow bowl. Spread bread crumbs in a separate shallow bowl. Dip chicken in egg, allowing excess to drip back into the bowl. Press the dipped chicken into the bread crumbs until evenly coated on all sides.
• Heat 2 tablespoons canola oil in a skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat remaining canola oil in a separate skillet over medium heat; cook and stir roasted red peppers until heated through, 3 to 5 minutes.
• Transfer chicken to a casserole dish and top with Asiago cheese and roasted red peppers.
• Bake in the preheated oven until cheese is melted, about 8 minutes.

Steps:

• Soak the chicken breast in the milk and garlic for no less than 15 minutes.
• Put olive oil into a skillet, then transfer the chicken/milk/garlic mixture into the pan.
• Cook on medium heat until chicken is cooked through.
• For sauce, melt cream cheese, parmesan cheese, and butter and mix.
• In a large saucepan, combine this mixture with sour cream, white sauce, olives, and mushrooms (if included.)
• Heat until heated through (be sure to keep stirring so you don't accidentally scorch any!) and sauce is creamy.

Steps:

• Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.
• Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3-5 minutes. Transfer to a plate and let cool; set aside.
• Heat sesame oil in same skillet over medium. Add ginger and scallion whites. Cook, stirring frequently, until scallions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 1/4 cup water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.
• Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.
• Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6-8 minutes per batch.
• Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and scallion greens.

Steps:

• Mix beaten eggs, corn starch and salt in med size bow and set aside.
• Zest the orange into a small bowl or large measuring cup.
• Cut the orange in half and juice 3 tablespoons into the zest.
• Add the soy sauce, sugar, rice vinegar, ginger and crushed peppers to the zest and juice, mix and set aside.
• Heat 1/2" oil in a wok or frying pan until hot.
• Dip the cubed chicken into the cornstarch/egg mixture letting the excess drip off.
• Fry cubes in a single layer in hot oil, turning as necessary until cubes are golden; drain on paper towels. Repeat until all of the chicken is fried.
• Drain the oil from the pan.
• Place all of the cooked chicken back in the pan on a med/high heat.
• Stir the orange sauce and pour over the chicken; gently stir the chicken into the sauce until sauce thickens and covers the chicken pieces.
• Serve with hot rice and a steamed vegetable or veggie stir-fry.