| 1 | Keywords: coleslaw begin with about 3 lbs fryer parts. |
| 2 | Cut the breast pieces in half. |
| 3 | Fries quickly when the pieces are small. |
| 4 | Make a paste of the following: spread this paste evenly over chicken pieces; stack in a bowl; cover and refrigerate at least two hours or better yet, overnight. |
| 5 | About 1 hour before serving, heat about 1 ?pints cooking oil in heavy saucepan (9 inches in diameter, with depth of oil about 3 inches) to a temperature of 425 degrees. |
| 6 | I prefer my oster super cooker--but using an electric deep fryer i would have the temperature at 400 degrees. |
| 7 | Put about 2 cups milk or club soda or beer in a deep, narrow bowl & dip each piece chicken in the liquid, letting the excess drip off. |
| 8 | Dust lightly but evenly in aunt jemima pancake flour and put them on a tray for a few minutes without letting them touch each other. |
| 9 | Fry few pieces at a time. |
| 10 | Place on a cookie sheet without letting them touch each other and bake uncovered 350 degrees 30 minutes. |
| 11 | Serves about 6 to 8 people. |
| 12 | I encourage you to experiment with amount of salad dressing mix according to your own taste preferences. |
| 13 | But much of it washes off in milk so 2 pkgs neededingredients: cracklin good gravy blend till smooth 1 c water & ?cup cornstarch (in blender). |
| 14 | In sauce pan over medium heat combine this with 10-oz can banquet chicken broth or home made stock, 2 chicken bouillon cubes, two (10-oz ea) cans franco american beef gravy. |
| 15 | Stir until thick & clear. |
| 16 | Serve over chicken, thoroughly heated. |
| 17 | Serves 6 nicely. |
| 18 | A pinch of sage to this does wonders for flavor. |
| 19 | Bouillon powder may be substituted for the cubes if you wish." to go with the above, we have the following... |
| 20 | "keen-tucky coleslaw slice enough cabbage, paper thin, that you have 6 cups. |
| 21 | Toss lightly with ?cup sugar, 1 cup finely shredded carrots. |
| 22 | Sprinkle with ?teaspoon salt ?teaspoon pepper, & drench it all with ?cup milk. |
| 23 | Cover & refrigerate it about 15 minutes. |
| 24 | Meanwhile combine 1 cup mayonnaise (not salad dressing), ?cup dairy buttermilk, ?teaspoon celery seed, 2 or 3 drops hot pepper sauce, 3 tablespoons dry minced onion. |
| 25 | Mix well with cabbage mixture. |
| 26 | Refrigerate again at least an hour before serving. |
| 27 | Drain some of the dressing first and serve it separately at the table. |
| 28 | The coleslaw does settle quite a bit during refrigeration. |
| 29 | Keeps 24 hours only. |
| 30 | Serves 6 to 8 nicely." |
