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Fried Chicken



1/2 c flour

1/2 c water

1/4 c cornstarch

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1/2 tsp baking soda

Combine with a whisk and coat vegetables then deep fry in hot oil

when golden brown remove and drain on paper towel  serve hot.

Vegetable that can be used for frying:

sweet potato slices celery sticks

carrot sticks zucchini slices

mushrooms parsnip slices

green pepper strips water chestnut slices

sweet onion slices green beans

Sweet and Sour Chicken

2 1/2 to 3 lbs broiler-frying chicken, cut up into small pieces

1 egg, slightly beaten

1 Tbsp cornstarch

2 tsp light soy sauce

1 tsp salt

dash of white pepper

2 tomatoes

1 green pepper

Vegetable oil


see above tempura recipe

1 1/4 c sugar

1 c chicken broth

3/4 c white vinegar

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1 clove garlic, finely chopped

1/4 c cornstarch

1/4 c cold water

1 can (8 1/4 oz) pineapple chucks, drained

Prepare chicken by removing bones and cutting into 1″ pieces mix next five ingredients in a glass or plastic bowl and refrigerate for 20 minutes.

Cut each tomato into 8 wedges

Cut green pepper into 1″ pieces

Heat vegetable oil 1 1/2 inches deep in wok to 350º

Mix the batter ingredients stirring in chicken and coat pieces well fry chicken 15 pieces at a time until golden brown, about 1 minute drain on paper towel.

Heat sugar. chicken broth, vinegar , 1 Tbsp vegetable oil, 2 tsp soy sauce,  1/2 tsp salt and garlic to boiling in a saucepan.

Mix 1/4 c cornstarch and 1/4 c water, stir into sauce to thicken it, about 10 seconds Stir in tomatoes, green pepper and pineapple. Heat to boiling and pour over chicken.

serves 6

Do ahead directions:

After frying chicken for 3 minutes wrap and freeze no longer then 1 week.

Prepare sauce as directed except omit tomatoes and green peppers. Freeze no longer then 1 week.

Dip container of sauce in hot water to loosen. Place frozen block in saucepan cover tightly. Heat stirring occasionally until thawed.

Heat frozen chicken in oven 400º until hot about 25 minutes.

Stir tomatoes and green peppers into sauce. Heat to boiling, pour over chicken.

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Serves 4

I bet you can make this in less time than it takes to drive to the local fast food place and wait in line for service and drive back again. It should cost a lot less too. Remember, you can re-use the frying oil many times. Just don’t let it get so hot that it smokes and be sure to strain it after you’ve finished with the frying.

1-1/3 cups flour

1 teaspoon salt or to taste

1/4 teaspoon ground pepper

2 teaspoons baking powder

1 cup milk

1 egg, beaten

1 chicken cut in serving pieces

Oil for deep frying

In a mixing bowl combine dry ingredients; add milk and egg gradually to make batter. Dip chicken in batter. In a deep fryer heat oil to 350  oF. Add chicken and fry for 15 to 25 minutes until cooked through.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


Chicken Recipes

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Peruvian Chicken with Plums

Not your ordinary chicken!

Serves 8


3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice

Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.

Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.

Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.

Serve with extra plum wedges, if desired.

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Chicken and Zucchini With Garlic Cream Sauce

Chicken Recipes

1/4 cup butter
3 whole chicken breasts, halved
3 cups zucchini, sliced 1/8-inch thick
1/2 cup diced green onions
Garlic Cream
2 tablespoons butter
1 large clove garlic, minced
3 tablespoons flour
1 (3 oz) package of cream cheese
1 can chicken broth
1/2 tsp. pepper
In skillet, melt 1/4 cup butter; add chicken breasts. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.

Garlic Cream Sauce:
In 2 quart saucepan, melt 2 tablespoons butter; add garlic. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and thickened.
This is good served on a bed of rice – layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast.

Chicken Recipes

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Basic Fried Chicken Recipes

2 1/2 lb cut up chicken pieces
3/4 cup buttermilk
1 cup Flour
1 Tbsp Salt
1 ts Freshly ground pepper
Vegetable oil – to 1 1/2-in depth in your skillet

Directions for Basic Fried Chicken Recipes -

Arrange frying chicken pieces in a shallow dish and pour buttermilk over them. Cover and let sit for 10 minutes. Turn all the pieces and let sit another 10 minutes.

Combine flour, salt and pepper in large plastic bag. Drop in chicken pieces one at a time and shake well to coat.

Heat oil in large 12-inch skillet over medium-high heat.

Add chicken pieces in a single layer (don’t crowd). You’ll have to do a few batches.

Decrease heat to medium. Cook, uncovered, frying until browned for about 15 minutes. Use tongs to turn. (fried chicken wings take a bit less time than other pieces do)

Cook, uncovered, until browned on underside, about 15 minutes more.

Layer a cookie sheet with two layers of paper towel and transfer fried chicken to this to blot out the extra fat.

Now that you have the basic recipe for fried chicken, you can start adding spices you like to the flour mixture to come up with your own famous secret fried chicken recipes.

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