Recipe Collection

Knock your Socks Off Fried Chicken

Who doesn't love fried chicken? While I love fried chicken, I do not like eating it the same way ALL the time...I like variety. I have a few tried and true recipes ya'll keep askn for, so I'm going to give ya'll my secrets.

This first recipe is a play on that great southern combo fried chicken and waffles. Now you can use any kind of chicken ya'll want, for fried chicken, I like boneless chicken thighs, but I'll use breasts too if I have them. Do note: When I am frying chicken I am doing so in a large electric skillet. I keep my temperature set between 350 and 375 because I want it hot but I am not deep frying the chicken. I want to semi slow cook it so that the inside cooks before the outside gets overcooked. I use about once cup of Crisco lard and one cup vegetable oil..mixed for best results.

For this Chicken recipe, I use:

six boneless chicken thighs
two and a half cups of pancake mix (the kind you just add water to)
Dash of cinnamon
black pepper to taste
thick maple syrup - I use Hungry Jack, but the thicker, the better.

Mix the cinnamon and black pepper into your pancake mix. Then, dip your chicken into the syrup and coat it very well, then dredge into the pancake mix. Gently place into your hot oil and cook until golden brown and crispy. When done, I drizzled mine with more syrup and squeezed jalapeno juice on for some kick.



Another Favorite fried chicken recipe I use often is another sweet and spicy combo.

For this I use:

Six boneless chicken thighs
half a cup of spicy brown mustard
cayenne pepper - generous dash
all-purpose flour - about two or three cups
Grill Mates garlic and herb chicken rub
a generous drizzle of honey or molasses

Combine the mustard with the honey or molasses and combine your dry ingredients. Dip your chicken into the mustard and coat well, then dredge in the flour mixture and gently place in your hot oil. Do be careful, cos this has a tendency to pop and spit a bit due to the moisture from the mustard mixing with the oil, but after a few minutes, it should settle down.


We also have a few oven-fried recipes we tend to enjoy more in the colder months.

Parmesan Herb Chicken

Here is what I use:

One cup of parmesan cheese
one cup finely chopped mozzarella cheese
three or four cups crushed white cheddar cheese it crackers OR you can use the regular ones as well
Dried basil
Dried Thyme
garlic powder
onion powder
black pepper
*add all the seasonings according to your taste preference. We love garlic, so I am heavy-handed with it and also the basil*
vegetable oil
Now, since this is oven-fried, I am not as picky and will use bone-in chicken...I use whatever I have on hand.

I lightly coat the chicken in oil, usually olive oil, but veggie oil works just fine. Then dredge in the coating mixture. I place it on a cookie sheet and bake on 450 until done..time depends on what kind of chicken I'm using. I let mine get good and dark golden. We like it extra crispy!


Another simple coating we like when oven frying is to dip the chicken in melted butter and garlic bath then dredge it in a dry mixture of finely crushed Ritz crackers or cornflake cereal and whatever favorite seasonings your family likes. I bake on 450 the same as above.