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Eddie Draper’s Recipe for Oven Fried Chicken
. . . and more fast, easy, and tasty chicken recipes!


A devoted USADEEPSOUTH reader, Eddie Draper originally hails from the Mississippi Delta and knows good cooking! He currently lives in Nashville, where he’s a songwriter, poet, and landscaper. You can write Eddie at Gravelroad Music.

EDDIE’S OVEN FRIED CHICKEN

Preheat oven to 375 degrees.
With Paper towel, spread about 4 Tablespoons of oil on a baking sheet.
In a large baggy, combine about 2 cups of flour, salt, pepper, lemon pepper and dill.
Place one piece of chicken at a time into baggy, and shake until well coated.
Place on baking pan, and set timer for 30 minutes.
After 30 minutes, turn chicken over and cook another 30 minutes or until brown and crispy.
There’s much less grease and fat than frying the conventional Southern way.


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And here are more quick, delicious Southern chicken recipes. Throw ‘em together, then go prop your feet up on the verandah. Enjoy!


EASY BARBECUED CHICKEN

2/3 stick oleo
1 small onion
1 cup ketchup
1 can Coca Cola
1 chicken, cut up

Mix oleo, onion, ketchup, and Coca Cola in large skillet. Add salted and peppered chicken pieces and cook on low heat for about an hour (covered.)


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QUICK CHICKEN-N-RICE

4 chicken breasts--cooked, deboned, and chopped
1 cup of chicken broth
1 lb. Velveeta cheese
2 cans cream of mushroom soup or cream of chicken soup

Combine ingredients and microwave until cheese melts and mixture is smooth. Serve over rice.


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FRIED BUTTERMILK CHICKEN BREASTS

2 to 4 uncooked chicken breasts
1 pt. buttermilk
flour
salt
pepper
paprika
1 1/2 cups oil

Cut the chicken into strips. Soak in buttermilk at least 4 hours or all day, the longer the better. (Keep in refrigerator.) Remove and dip the strips into flour, salt and pepper. Cook in oil, then sprinkle with paprika while cooking,. Remove. Drain on paper towels. Ready to eat. Yes!


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YUMMY POPPY SEED CHICKEN CASSEROLE

8 chicken breasts, baked and deboned
1 tube Ritz crackers, crumbled
2 cans cream of chicken soup
1/2 cup of sour cream
2 Tablespoons of poppy seed

Mix first 4 ingredients together. Put in baking dish and top with another tube of crumbled Ritz crackers and the poppy seed. Dribble stick of melted butter (or oleo) all over mixture. Bake at 350 degrees until bubbly (approximately 30 to 45 minutes).


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E~Z CHICKEN POLYNESIAN

1 chicken--cooked, deboned and diced
1 can cream of chicken soup
1 can water chestnuts
1 can whole green beans
1 can fried onion rings
2 Tablespoons mayonnaise
1/2 teaspoon curry powder
1 1/2 Tablespoons chicken broth

Mix mayonnaise, soup, broth, and curry powder. Then layer chicken, green beans, water chestnuts, and onion rings. Reserve a few onion rings for garnish. Pour the sauce over all. Bake at 350 degrees for 30 minutes.


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CHICKEN DELIGHT

1 jar dried beef
boneless chicken breasts
bacon
1 can cream of mushroom soup
1 (8 oz) carton sour cream
1 stick margarine
1 small onion, chopped
1 small package fresh mushrooms, sliced

Rinse chicken and season with lemon pepper. Roll up and wrap with a slice of bacon. Secure with toothpick. In a saucepan, heat and mix together soup, sour cream, margarine, onion and mushrooms. In baking dish, line with dried beef. Place chicken on top of beef. Cover with soup mixture. Cover dish with foil. Bake for 1 hour at 350 degrees. Serve with rice.


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Want more Southern recipes? Visit this link:
Good Cooking from the Deep South


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Want to add your favorite recipe to the pages of USADEEPSOUTH?
Please visit our Message Board or write Ye Editor at bethjacks@hotmail.com.
Thanks!


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