Fredas Chicken Recipes

PINEAPPLE CHICKEN FOR A CROWD, (100) BY FREDA

Steps:

• 1. Preheat Oven @ 350-365 Preferred @ 365 Wash Chicken under runing water, and drain well. Combine: 1 Cup soy, salt, and sugar. Spread on chicken well. or toss well if in pieces.
• 2. Measure Flour, Dredge Chicken in the Flour. Fry @ 365 til golden and done. Drain off any excess oil. NOTE: if large pieces fry about 10 min.
• 3. Place Chicken in pans (skin side up if whole pieces,) Combine: 1 Cup Soy & Pineapple, Pour over and spread about 1 1/2 Qts over top of the chicken, in each pan. Cover Pans, with Foil. BAKE: Bake Bite size pieces about 30-45 min. Whole Pieces, Bake 1 hr to 1 1/4 hr. til tender.depending on size of Pieces. HINT - TIP: For additional Color add 1 each red and green Bell Peppers Cut in Small Pieces sprinkled over Pans the last 10 min of baking time, or add 1 handfull of Frozen Peas and Carrots to each pan. Serve over Rice.
• 4. TIP: for Your Info. a # 10 can is an Institutional sized can. ( BIGGEST YOU CAN GET,) You can find some @ walmart. or Costco & Sams clubs they carry # 10 cans.

FREDA'S CHICKEN RECIPE

Steps:

• place chicken in greased 13x9 pan .Spread cream of chicken soup over chicken When put cheese on corner to edge. sprinkle with stuffing mix. drizzle with butter. cover bake 300 for 1 hour. uncover bake i more hour.

FREDA GARRETT'S CHICKEN PIES

Steps:

• For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
• Add onions and cook until golden, about 20 minutes.
• Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
• Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
• Remove chicken from pot and set aside to cool.
• Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
• Simmer uncovered, for 30 minutes.
• Meanwhile, pick meat from the chicken, shred, and return to pot.
• When vegetables are cooked, remove pot from heat and set aside to cool.
• For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
• Mix in 3 cups water, 1/2 cup at a time, until dough forms.
• Roll out dough on a floured surface into a large rectangle.
• Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
• Fold dough onto itself in 3 layers, like a letter.
• Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
• Wrap in plastic wrap and chill overnight.
• Preheat oven to 375*F.
• Roll out dough on a floured surface and cut into ten 7 inch circles.
• Fill circles with chicken mixture.
• Brush edges with egg wash, then fold over to form plump turnovers.
• Use a fork to seal edges.
• Place on baking sheet and brush with egg wash.
• Bake until golden, about 30 minutes.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

CHICKEN BREAST MONTREAL BY FREDA

Steps:

• 1. Preheat Oven @ 425 Prepare Baking pan lined with Foil, then Spray with cooking spray.
• 2. Place Chicken, Sprayed with cooking spray, or Brush with Olive Oil on prepared foil lined baking sheet. Sprinkle with (seasonings) Montreal Steak seasoning. Garlic is Optional.
• 3. Bake 15-20 min til juices run clear. (DO NOT OVER COOK) Chicken should be Moist and tender and Not Dry. TIP: This recipe can also be ENJOYED "GRILLED". Serve with Loaded Mashed Potatoes and Long Green beans. Excellent Meal idea.