Category: Poultry Recipes

• 12 chicken wings
• 3/4 cup flour
• 1 teaspoon paprika
• 1 teaspoon dried basil
• 1 teaspoon dried parsley 1 teaspoon dried oregano
• 1/2 cup fresh grated Parmesan or Romano cheese 1 teaspoon salt
• pepper to taste
• 1 cup heavy cream
• oil for deep-fat frying

Cut onions off wings and save for stock or discard. Cut remaining two sections of wing in half, making 24 pieces of chicken. In bowl mix together dry ingredients. Dip each chicken piece in heavy cream and roll in herbed flour-cheese mixture. Heat oil and deepfat-fry several chicken sticks at a time, approximately 8 to 10 minutes.

• 2 chicken breasts, skinned and boned 1 medium onion
• 3 eggs
• 1/4 cup bread crumbs
• 2 cloves garlic, crushed
• 2 tablespoons minced green pepper 1/2 teaspoon salt
• 1/4 teaspoon pepper
• flour
• bread crumbs oil

Grind chicken and onion in meat grinder and mix with 1 egg, 1/2 cup bread crumbs, garlic, green pepper, salt and pepper. Refrigerate for 1/2 hour. Form into bite-size balls and roll in flour, then dip in beaten eggs.

Coat with bread crumbs and fry in heated oil until golden all over. Serve with toothpicks.

• 3 whole chicken breasts, skinned, boned, and cut into small pieces about 1 inch square flour
• salt and pepper
• 1 stick butter or 4 ounces 2 tablespoons oil
• DIP
• 1 cup mayonnaise
• 1 tablespoon curry powder
• 1 tablespoon fresh lemon juice

Dredge chicken in flour that has been seasoned with salt and pepper. Melt butter and add oil. Saute chicken a few pieces at a time until golden on all sides.

Transfer chicken pieces to heated platter as they are cooked. Blend together ingredients of dip and serve with chicken. Toothpicks can be used.