300 Chicken Recipes
350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons
cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip
chicken pieces one at a time into batter.
Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil
temperature to 375 degrees. Fry chicken all at one time until golden brown, turning
once, about 2 minutes. Drain on paper towel.
Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.
Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil,
catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling.
Mix 1tblsp cornstarch and 1 tblsp water; stir into sauce. Cook and stir until thickened,
about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over
chicken. Makes 8 servings.
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C HICKEN CORDON BLEU
2 whole boneless chicken breasts
Salt and pepper to taste
4 slices Swiss cheese
4 slices cooked ham, 1/8 inch thick
6 tbsp. flour
2 eggs, beaten
1 tbsp. water
6 tbsp. fine dry bread crumbs
4 tbsp. butter
Remove skin from chicken breasts and discard. Between two pieces of wax paper,
flatten breasts with a wooden mallet until quite thin. Cut each into 2 pieces crosswise.
Season to taste with salt and pepper.
Lay a slice of cheese and slice of ham on each piece of breast and roll. Mix eggs with
water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt
butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until
lightly browned. Makes 4 servings.
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