Southern Fried Chicken

1 chicken cut in pieces

Buttermilk

House Seasoning:

1 cup salt ¼ cup black pepper

¼ cup garlic powder

Basic Recipe:

4 large eggs 1/3 cup water

1 cup hot sauce 2 cups self-rising flour

1 tsp. pepper

Oil for frying; preferably peanut oil

Directions:  Make the House Seasoning.

Soak chicken in buttermilk for at least 20 minutes…longer is better.  

In a medium bowl, beat eggs with water.  Add hot sauce so that the egg mixture is 

bright orange.  In another bowl, combine flour and pepper.  

Pat chicken dry.  Season chicken with House Seasoning.  Dip seasoned chicken in 

egg mixture, then coat well in flour mixture.

Heat oil to 350 degrees. Fry the chick in the oil until browned and crispy.  Dark meat 

takes longer than white meat.  It should take dark meat about 13-14 minutes; white 

meat takes about 8-10 minutes.

Comment:  Paula Deen Recipe

Chicken & Mushrooms in Phyllo

8 boneless, skinless chicken breasts, halved crosswise

1 lb. sliced mushrooms ½ cup chopped onion

¼ cup margarine 2 T. sour cream

2 T. Sherry ½ tsp. salt

1/8 tsp. pepper Dash ground nutmeg

16 slices phyllo dough ¾ cup melted margarine

8 slices Swiss cheese

Directions:  Pound chicken breasts until even thickness.  Saute sliced mushrooms 

and onion in margarine in large skillet.   Stir in sour cream, Sherry, salt, pepper, and 

nutmeg.  Divide mixture on chicken breasts and roll up. 

Place two sheets phyllo dough on work surface.  Brush one side with melted 

margarine.  Fold in half.  Brush exposed dough with margarine.  Place rolled chicken 

breast and one piece cheese at short end of phyllo; fold edges in and roll up.  

Repeat with remaining phyllo and chicken.  Place seam sides down in shallow, 

greased baking dish.  Brush tops with melted margarine.  Bake at 375 degrees for 35-

45 minutes.  Let stand 10 minutes before serving.  Serve plain or with gravy.

Comment:  Phyllo dough dries out quickly.  Be sure to keep dough covered with 

damp cloth while preparing other ingredients.  Feel free to add more cheese – 

whatever kind you like.  

Very good, very filling.  A Becky Sensky favorite.

Sesame Noodles

16 oz. spaghetti   1 cup fresh orange juice

¼ cup soy sauce   ¼ cup peanut butter

¼ cup rice vinegar   1 T. sesame oil

1 T. grated ginger   2 T. sugar

¼ tsp. crushed red pepper   2 green onions, sliced

10 oz. shredded carrots (about 3 ½ cups)

3 cucumbers

2 T. toasted sesame seeds

Directions:  Cook spaghetti per directions.  Cut cucumbers into matchstick-thin 

strips.  In a medium bowl, whisk orange juice, vinegar, soy sauce, peanut butter, oil, 

ginger, sugar, and crushed red pepper until blended.  Set sauce aside.

Place carrots in colander; drain pasta over carrots.  In a large serving bowl, toss pasta 

mixture, cucumbers, and sliced green onions with sauce in bowl.  Garnish with 

sesame seeds.

Comment:  Nice change of pace. Good with sliced chicken breast or shrimp.

Dijon Chicken Breasts

1/3 cup mayonnaise

1 tsp. Dijon mustard

2 T. grated Parmesan cheese

¼ tsp. garlic powder

¼ tsp. pepper

Boneless, skinless chicken breasts

Directions:  Mix all ingredients together.  Brush chicken liberally with mixture.  

Broil/Grill 5-6 minutes per side or until chicken is done.

Comment:  We love having this on the grill at Nancy’s.

Chicken Chimichangas

Two, 10.5 oz. cans cream of chicken soup

Two, 4.5 oz. cans diced green chilies

5 pitted green olives

1 jalapeno pepper, seeded and chopped

2 T. lime juice

One, 8 oz. cream cheese, softened

One 8 oz. pkg. shredded Monterey Jack cheese

½ pkg. taco seasoning

1 lb. shredded, cooked chicken

Eight, 10” tortillas

½ cup vegetable oil

One 8 oz. pkg. shredded sharp cheddar cheese

One 8 oz. container sour cream

Green onions, chopped

Directions:  Puree in a blender:  cream of chicken soup, green chilies, olives, 

jalapeno pepper, and lime juice.  Warm over low heat.

In a large bowl, mash together the cream cheese, Monterey Jack cheese, and taco 

seasoning until blended.  Stir in the chicken.  Evenly divide mixture among the 

tortillas, placing filling in center of each.  Fold top down, fold bottom up, and then 

roll up sides to make a square packet.

Heat the vegetable oil in a large skillet over medium to medium-high heat.  Fry 4 

chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip 

with tongs and fry other side an additional 90 seconds.  Drain on a paper towels.

To serve, place a chimichanga on a plate, ladle the warm pepper sauce over top.  

Sprinkle with cheddar cheese and green onions.  Finish with a dollop of sour cream.

Comment:  Serve with salad.