Ingredients

• 2 c. macaroni, uncooked
• 1 egg
• 2 tbsp. water
• 1 cleaned fryer chicken, cut into serving-size pieces
• 2/3 c. grated Parmesan cheese
• 1/4 c. vegetable oil
• 1 can (28 oz.) tomatoes, undrained
• 1 medium onion, sliced
• 1 large green pepper, cut into strips

Directions

Cook macaroni according to directions on package; drain. Beat egg and water together until just mixed. Dip chicken pieces into egg mixture, then into cheese. Brown chicken in a large skillet in hot oil a few pieces at a time; drain fat and add undrained tomatoes, onion, green pepper, and macaroni; cover and cook 45 minutes, or until chicken is tender.

Ingredients

• 1 chicken, cut into 8 pieces, or about 8-10 bone-in chicken thighs
• Salt and pepper, to taste
• 1 onion, chopped
• Oil to cover bottom of pot
• 1 (11-oz.) pkg. frozen lima beans

Directions

1. Season chicken pieces with salt and pepper. Sauté onion and chicken pieces together in vegetable oil. Brown well.

2. While chicken is cooking, boil lima beans in 1 quart of salted water until almost done.

3. When chicken is browned, add beans and water to chicken and cook on medium to low heat, loosely covered, for about 45 minutes or until just a little liquid remains for a gravy.

4. Serve over rice

Source: the Advocate – Baton Rouge, La

Ingredients

• 1 cup apple juice
• 1 cup plain low fat yogurt
• 2 tbl honey
• 2 tbl soy sauce
• 2 cloves minced garlic
• 1 tsp salt
• 8 chicken drumsticks

Directions

Combine the marinade ingredients and pour over chicken. Cover and refrigerate 3 hours or overnight.

Heat oven to 400 F. Remove drumsticks from the marinade and arrange on a baking sheet sprayed with nonstick cooking spray. Bake 1 hour.

*Source: Nigella Lawson

I made these with a whole cut up chicken and a pkg of 6 drumsticks. I also doubled the marinade. We really enjoyed this recipe. The skin was crisp and had a creamy taste to it. My chicken was also ready before an hour was up so keep an eye out.

Ingredients

• 6 cups nonfat buttermilk
• 1/4 cup plus 5 teaspoons kosher salt
• 1/3 cup Tabasco Sauce (optional)
• 2 two- to three-pound chickens, each cut into 8 pieces for frying
• 3 cups all-purpose flour
• 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 2 tablespoons baking powder
• 2 pounds vegetable shortening
• 6 tablespoons bacon drippings (optional)

Directions

1. Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.

2. Preheat oven to 200°. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder in a brown paper bag. Shake vigorously.

3. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375°; it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170°. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.

Changes that can be made:

First, soak chicken pieces in 1/2 cup kosher salt and water for 4 hours. Drain it after and place on paper towels to dry.

Season with spices listed and soak in buttermilk a few minutes. Shake the chicken in the flour mixture, eliminating 1 cup of flour and adding in its place 1/2 cup cornmeal and 1/2 cup italian bread crumbs. Refrigerate for 2 hours.

Ingredients

• 3 Boneless Chicken Breasts
• 3 cans Chicken Broth (or 2 14 oz. Cans)
• 48 oz. Of Great Northern Beans
• 1 4 oz. Jar of diced Green Chiles
• 2 cups chopped green onion
• 2 Tablespoons chopped garlic
• 4 teaspoons cumin spice
• 3 teaspoons oregano
• 2 teaspoons cayenne pepper
• 1 Tablespoon of butter
• 1 cup sour cream
• 1 cup Monterey Jack cheese

Directions

1) Cook chicken breasts then dice into bite size pieces
Saute chicken pieces with butter, oregano, onions, garlic, cumin, cayenne pepper and green chiles until onions and garlic are tender.

(2) In crock pot, dump chicken broth and Northern Beans in the broth.
Add chicken mixture. Let cook for half hour.

(3) Add half package (or 1 cup) of Monterey Jack Cheese. (add more if you like). Add 1 cup of sour cream (add more if you like). Let cook for half hour more.

**If preparing night before do (1) and (2) and then store in refrigerator. Add cheese and sour cream in the morning and let heat up on low for an hour.**

Thanks Melia!:)