Winging It! “Fried Chicken” Style

Prep Time: 20 min. PLUS 4 hour marinating time
Cook Time: 12-15 min. (depending on size of pan)
Servings: 8

Southern Fried Chicken

-2 Whole Chickens; broken down into 8 parts each for a total of 16 parts (4 wings, 4 thighs, 4 legs, 4 breasts)
-1 Quart buttermilk
-Vegetable oil for frying

For the *chicken coating*

In a bowl or paper bag mix the following:
-1 lbs All-purpose flour (3.5 cups)
-2 tsp. Cayenne Pepper
-1 Tbl. Rubbed Sage
-1 Tbl. Pepper
-3 Tbl. Salt
-1 Tbl. Paprika
-1 Tbl. Onion Powder
-1 Tbl. Garlic powder

1). Cover chicken pieces in buttermilk over night or for at least 4 hrs.
2). Shake pieces 1 at a time to coat with flour mixture.
3). Cook in hot oil at 350°F until chicken reaches a temp of 165
4). Drain on paper towels or rack

Summertime Chicken Salad

-1/2 lb. Bow Tie Pasta
-1 lb. Chunked Chicken, cooked
-1 lb. Pineapple chunks or seedless grapes cut
-1 cup Walnuts, pecan, almonds, coarsely chopped
-1/2 cup Onion brunoise
-1/4 cup Celery brunoise
-1/4 cup Carrots shredded
-1/4 cup Green pepper, fine brunoise
-1 cup Mayonnaise
-1 Tbl. Soy Sauce
-Salt & Pepper to taste

1). Cook pasta in one/half gallon boiling water with 2 teaspoons of salt to the al dente stage
2). Drain pasta and set inside strainer into ice bath so that ice is not in pasta, drain when cold
3). Combine all other ingredients in one large bowl add cooked/chilled/drained pasta
4). Fold together, chill before serving

Lake Shore/ Carrier Career and Technical Academy: 716.549.4454 |

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