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Chet Strickland’s Chicken Recipe

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Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 5 pieces jars baby plums
  • 1 cup unbaked pie shell
  • 1/2 teaspoon pumpkin
  • 1/2 teaspoon Ranch dry season mix
  • 1/2 teaspoon beaten
  • 1/4 teaspoon can diced Rotel tomatoes
  • 1/4 teaspoon white crab meat
  • 1/4 teaspoon salt
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 egg of cream of chicken soup
  • Cholesterol-free fresh shrimp
Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 5 pieces jars baby plums
  • 1 cup unbaked pie shell
  • 1/2 teaspoon pumpkin
  • 1/2 teaspoon Ranch dry season mix
  • 1/2 teaspoon beaten
  • 1/4 teaspoon can diced Rotel tomatoes
  • 1/4 teaspoon white crab meat
  • 1/4 teaspoon salt
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 egg of cream of chicken soup
  • Cholesterol-free fresh shrimp
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. If using frozen chicken, place pieces in microwave oven for five to six minutes
  2. If unfrozen, microwave less, but make sure chicken gets very hot
  3. Then soak in hot tap water for a few minutes while you mix your flour and spices together in a large plastic bag
  4. Beat buttermilk and egg white together
  5. Dip chicken in buttermilk mixture and drain off excess back into the bowl
  6. Place chicken pieces, one at a time, in the bag with spices and flour and shake to coat thoroughly
  7. Fry in medium-hot, cholesterol-free oil with lid on until golden brown and tender
  8. If more chicken is desired, it is best to get a second plastic bag and put another cup of flour plus the spice mixture in it so that your mixture will not be too moist to coat chicken well
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