Ingredients

• 1 broiler/fryer chicken (4 to 5 pounds), cut up
• 1 tablespoon vegetable oil
• 1/2 cup chicken broth
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon chili powder
• Pinch pepper
• 2 tablespoons onion soup mix

Directions

In a large skillet, brown chicken on all sides in oil in batches; drain. Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish and an 8-in. baking dish.

Combine the broth, ketchup, vinegar, brown sugar, curry powder, paprika, salt, mustard, chili powder and pepper; pour over chicken. Sprinkle with soup mix. Cover and bake at 350° for 55-65 minutes or until chicken juices run clear.

*The chicken turns out juicy and tender, and the sauce makes a tasty gravy.

Ingredients

• 2 1/2 lbs. chicken, skinned and soaked
• 1/4 c. cornflakes, crumbled
• 1 T. parsley
• 1/3 c. plain lowfat yogurt
• 1 garlic clove, minced
• 2 tsp. worcestershire sauce
• onion powder
• pepper

Directions

Preheat oven to 375 degrees.

Rinse chicken and pat dry. Cut into strips, place on pan, and put aside.

In a small mixing bowl, combine cornflake crumbs, parsley, pepper, and onion powder.

In another bowl, combine yogurt, garlic, and worcestershire sauce.

Brush the chicken strips with the yogurt mixture, then sprinkle with the cornflake crumb mixture.

Bake uncovered for 45 to 55 minutes or until chicken is tender.

Makes six servings

*Source: COOKING WITH CHRISTINE – WOKR-TV 13 Rochester, NY

Ingredients

• 1 teaspoon ground red pepper
• 1 teaspoon baking powder
• 2 1/2 cups all-purpose flour, divided
• 76 saltine crackers (2 sleeves), crushed
• 2 1/2 teaspoons freshly ground black pepper, divided
• 4 1/2 teaspoons salt, divided
• 8 (6-ounce) skinned and boned chicken breasts
• 8 cups milk, divided
• 4 large eggs
• Peanut oil

Directions

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.

Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.

Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

Yield: Makes 8 to 10 servings

* Cut leftover chicken into strips, and serve over salad greens. Drizzle with creamy Ranch or blue cheese dressing.

Source: Southern Living, MARCH 2004

Ingredients

• 1 whole chicken
• 1 cup of ketchup
• 1 bottle of Pepsi

Directions

Place the chicken in an electric frying pan and pour the ketchup and Pepsi on top. Bring to a roiling boil, and then turn down to 250 degrees for 1 hour. Very easy to make and tastes oddly enough like barbecued chicken!

Ingredients

• Boneless Chicken Breasts
• Handful of Pineapple Sage leaves chopped
• 2 tsp ground ginger
• 2 TBS Apple juice
• 2 TBS lemon Juice
• 1/2 C Olive Oil
• 1/4 C honey
• 1/4 C Teriyaki or Tamari Or Soy sauce

Directions

Marinade chicken in above ingredients. Cook on grill
Serve with Pineapple kabobs

*contributed by Pam of Southernblog.com