To Fry Chicken

(and make the gravy)


Homemade Hamburger Helper


Cheeseburger Casserole


Potato Casserole


Southern Fried Chicken Recipe


Fried Chicken Method 


Chicken Parmesan





























To Fry Chicken



Cut up the chicken and put in cold water


with a little salt; let stay 1 hour,


then wash off in clear water. Dip pieces


of chicken in sifted flour with plenty of black pepper.


Have hot lard in a skillet; fry a light brown.


Make a biscuit dough and cut in long straight pieces and cook.



To Make the Gravy


When the chicken is done take out and put in the


skillet 1 tablespoon of flour;


when it is well mixed add 1 cup sweet milk,


salt and pepper, stirring all the while.


This is to be served with the chicken.


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Homemade Hamburger Helper




First make the Homemade Hamburger Helper Seasoning ,

Mix and store it in a re-sealable container:


Hamburger Helper Seasoning Mix ~ 1 1/4 tsp. black pepper


1 Tbsp. garlic powder ~ 2 Tbsp. dried parsley ~ 1/3 cup instant onion


3 Tbsp. onion powder ~1 Tbsp. salt  ~1 2/3 cup nonfat dry milk powder


3 1/2 Tbsp. beef bouillon granules ~Yield: 5 1/2 cup servings


 Then pick the meal you want to make:




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Cheeseburger Casserole


Brown one pound hamburger, drain fat.


Add 1 cup water, 1 cup uncooked macaroni, one 16-oz. can chopped


tomatoes, and 1/2 cup seasoning mix. Simmer covered 20 minutes or until macaroni is tender.

Remove from heat, add 1/2 cup grated cheese.


Chili Tomato Macaroni Brown one pound hamburger; drain off fat. Add one cup


water, one cup uncooked macaroni, one 16-ounce can chopped tomatoes, one Tbsp. chili powder and 1/2 cup


seasoning mix. Simmer covered 20 minutes or until macaroni is tender.




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Potato Casserole


Brown one pound hamburger, drain off fat. Add 3/4 cup water,


6 peeled and thinly sliced potatoes, 2/3 cup seasoning mix.


Simmer covered 20-30 minutes or until potatoes are tender. Stir.


Uncover and cook until excess water is evaporated.



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Southern Fried Chicken Recipe


 Southern fried chicken recipes have been handed down for years and years.

This recipe was created by myself by taking the best elements of several of my favorite fried chicken recipes.


Fried Chicken Ingredients and Method

 1 Large (3 pounds) whole chicken (cut into eighths)

2 cups flour

2 teaspoon salt

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dry thyme

2 eggs

2 cups of milk

Crisco vegetable shortening (as needed)

1 piece of bacon


Fried chicken! Everyone loves the taste of southern fried chicken.


This fried chicken recipe was developed by myself by simply


taking the best aspects of several good fried chicken recipes and combining them into the following recipe.



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Fried Chicken Method 


Thoroughly wash the chicken pieces and reserve on paper towel to dry.


Combine the flour with half (one teaspoon) of the salt and place in a large bowl and reserve.

Combine all remaining dry spices and herbs in a small bowl and reserve.

Once the chicken is dry season with the combined seasoning mix and reserve.

In a separate bowl combine the

two eggs with the milk and Wisk, reserve.


           Prepare a bread station to setting out left to right the chicken,

the egg and milk mixture and finally the flour.

This recipe requires  that you dip the chicken in the flour twice.

 First dip the chicken in the milk and egg mixture and then into the flour.

Repeat, then reserve the chicken.


Using a large cast iron pan with high sides that is suitable for frying,

fill the pan until it is almost half filled with the Crisco shortening and  the one piece of bacon.

 Heat the pan over medium high while your coating the chicken.

Once you ready to fry the chicken remove  the bacon

(make sure you do not let the bacon over cook or burn).

Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes, 

flip the chicken over and cook another 6 - 10 minutes or until the chicken reaches

an internal temperature of 165 degrees.

 Remove the chicken and reserve. Fry the last four pieces of chicken in the same manner.

Serve the chicken warm.


Serves 3 to 4


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Chicken Parmesan

Serves: 6 to 8


* 3 large whole boneless skinless chicken breasts (about 3 pounds total), split and trimmed

* 2 cups milk
* 4 cups all-purpose flour, sifted
* 6 large eggs, beaten
* Pinch of coarse salt
* 6 cups unseasoned dry bread crumbs
* 1/2 cup extra-virgin olive oil
* 4 tablespoons unsalted butter
* 2 cups Italian tomato sauce, warmed
* 1/2 pound fresh mozzarella cheese, thinly sliced

1. Using a meat tenderizer or a heavy skillet,

 pound the chicken breasts between two sheets of plastic wrap until flat,

about a 1/4 inch in thickness. Place the milk, flour, eggs, and bread crumbs

in separate shallow baking dishes. Season the eggs with a pinch of salt.

 Dip each breast in the following order; milk, flour (shake off excess), eggs, and bread crumbs

(press down firmly while coating with bread crumbs).

2. In a large skillet, melt the butter with the olive oil over medium-high heat until sizzling.

Arrange the chicken breasts in the pan without crowding, cooking in batches if necessary.

Reduce the heat, and cook the chicken until golden brown and the juices run clear

when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet

lined with paper towels; pat off excess oil.






















Chicken Parmesan


3. Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch baking dish.


Add 3 of the cooked breasts to the baking dish; cover with 1/2 cup of the warm

tomato sauce and half the sliced mozzarella.


Repeat with the remaining chicken breasts and sauce, and top with mozzarella.


Transfer to broiler and broil until the cheese is melted and golden brown, about 5 minutes.


Remove and serve immediately



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