Fried Chicken Recipes - Oven and Chicken Fried Steak

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Casablanca Stir-Fried Chicken
Chicken is stir-fried with frozen, thawed Asian-style vegetables, and rice noodles, in a citrus, saffron, cumin and cinnamon sauce.

1 to 1 1/2 pounds skinless, boneless chicken thighs (excess fat removed)
Juice and zest of 1 lemon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon
Toasted cashews or almonds, for garnish
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 Tablespoon extra-virgin olive oil
1/4 teaspoon saffron threads, crushed, or ground turmeric
Juice and zest of 1 orange
6 cloves garlic, minced
1 teaspoon salt
1 16-ounce bag frozen Asian-style vegetables, thawed & drained
1 6- to 8-ounce package thin rice noodles

Cut the chicken thighs into bite-sized pieces and place in a medium bowl. Add the lemon juice and zest, the orange juice and zest, garlic, salt, cumin, coriander, saffron or turmeric, pepper, and cinnamon. Cover and marinate in the refrigerator at least two hours. To serve, cook the noodles according to package directions. Heat the oil in a 12-inch skillet. Add the chicken and the marinade; stir-fry until almost done. Add the drained vegetables; stir-fry until heated through. Drain the noodles and add to the chicken-vegetable mixture until well mixed. Portion the chicken into individual dishes or a serving bowl to pass. Garnish with toasted nuts. Serve immediately.


Oven Fried Chicken Recipe
1 chicken, cut in pieces
1/2 cup flour
1/4 cup butter
1 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon salt

Preheat oven to 425°F.
Heat butter in 9 x 12 pan until melted.
Mix: flour, salt, paprika and pepper in bag.
Shake chicken in, coating well.
Place in pan; bake 30 min, turn chicken over and bake approx 15 minute more.


Chicken Fried Steak Recipe
2/3 cup flour
1 teaspoon salt
2 tablespoons cream
1/2 cup vegetable oil
fresh ground pepper
2 lbs top round steaks, tenderized about 1/2 inch thick
2 eggs
1/2 cup cream
2 cups chicken broth
1 dash worcestershire sauce or hot sauce
2 cups saltine crumbs, rolled fine
1 onion, sliced

Mix 1/2 cup flour with salt and pepper.
Pound the mixture into both sides of the meat with mallet.
Cut the meat into serving size pieces.
Beat the eggs together with the 2 tbl spns cream Reserve 3 tble spns of the flour.
Dredge the steaks in the remaining flour.
Dip in egg mixture then in cracker crumbs.
Drop into hot oil.
Brown the steaks well turn and brown other side.
Reduce heat to medium cover skillet and cook 15-20 minutes.
Turning occasionally until steak is cooked through and tender.
Remove steaks from pan and drain on brown paper bags.
Keep warm add onion to pan and saute quickly.
Remove.
Pour off all but 3 tble spns of oil and remaining flour ans stir well for 1-2 minute Stir in the cream then chicken stock then worcestershire and or hot sauce top the meat with the gravy.