What are good fried or broiled chicken recipes?

FAST FRIED CHICKEN WHITE GRAVY





4 cups whole milk


1 cup cream


1/2 cup butter


1/4 cup flour


1/8 cup diced chives


1/4 cup finely chopped onion


1 tablespoon salt (to taste)


1 tablespoon pepper


3 chopped cloves of garlic


a pinch of sage





In a large saucepan cook onions, chives, and garlic in the butter until onions are translucent. DO NOT BURN BUTTER.





Add flour; stir for about a minute. Quickly whisk in milk and cream. Add salt and pepper to taste.





Whisk gravy constantly until it becomes thick and creamy.





Great with fried chicken, potatoes, pot pie fillings, and many others!


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CHINESE FRIED CHICKEN





1 frying chicken, in bite size pieces (do not skin or bone)


3 c. Wesson oil


3 oz. peanuts, crushed


6 heaping tbsp. flour


2 egg whites


4 tbsp. water


Salt - pinch


1/4 tsp. baking powder





Cut chicken with cleaver or hit knife with rolling pin. Mix peanuts, flour, egg whites, water, salt and baking powder. Coat chicken with batter. Fry until golden brown in a deep fryer at 355 degrees.





Serve with sauce: 2 tsp. soy sauce Dash of Worcestershire sauce 1/2 c. plum jam or jelly 1/4 c. ketchup





Heat all ingredients in saucepan until smooth. Serve sauce separately.


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BROILED LEMON CHICKEN





1/2 c. butter


1/4 c. lemon juice


1 1/2 tsp. salt


1 tsp. sugar


1/4 tsp. pepper


1 (2 1/2 or 3 lb.) broiler-fryer, quartered


4 med. tomatoes


2 tsp. grated lemon peel (optional)


2 tsp. chopped parsley (optional)





Preheat broiler if manufacturer directs. In 1 quart saucepan over low heat, heat butter, lemon juice, salt, sugar, and pepper until butter is melted. Place chicken, skin side down, on large broiling pan; broil 20 minutes. Baste with butter mixture frequently to moisten and add flavor to chicken.





Meanwhile, cut tomatoes into 6 wedges about 3/4 way through, gently spreading tomato apart. Turn chicken pieces. Arrange tomatoes on same broiling pan. Broil 15 to 20 minutes more until chicken is fork tender, basting chicken and tomatoes with butter mixture frequently. Transfer to platter and sprinkle chicken with grated lemon peel and parsley to garnish, if desired.


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CURRANT-WINE BROILED CHICKEN





2 (2 1/2 to 3 lb.) broiler fryers, split


1/2 c. butter, melted


2 tsp. salt


2 tbsp. red currant jelly (substitute: apple, apricot, peach, or pineapple)


1/4 c. dry white wine





Brush chicken halves with melted butter and sprinkle with salt. Mash currant jelly with fork and gradually blend in wine. Brush chicken halves on both sides with jelly mixture. Place chicken skin side down in broiler pan and broil 6 to 9 inches from source of heat 30 minutes. Turn chicken and broil about 20 minutes longer, or until chicken is evenly browned. Cut each half into quarters to serve. Makes 8 servings.





NOTE: Split broiler fryers may be cooked on the grill. Place chicken on grill, skin side up. Cook slowly 1 1/4 to 1 1/2 hour, turning and basting with currant jelly mixture about every 10 minutes.


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