Need a recipe for southern food!?!
collard greens, chicken, any thing!!Www@FoodAQ@Com
Answers:
Fried Chicken
INGREDIENTS
* 2 (2 to 3 pound) whole chickens, cut into pieces
* 3 cups all-purpose flour
* 5 tablespoons seasoned salt
* 3 tablespoons garlic powder
* salt and pepper to taste
* 4 eggs, beaten
* 1 quart vegetable oil for frying
DIRECTIONS
1!. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper!. Roll or shake the chicken pieces in the flour mixture and place on a platter!. Then dip each chicken piece in the egg and roll again in flour mixture!.
2!. In a large skillet, heat oil for frying!. Fry coated chicken pieces in hot oil for about 5 minutes on each side!. Cover skillet and cook on lower heat for about 10 minutes!. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy!. Chicken is done when it is no longer pink inside and its juices run clear!. Drain fried chicken on paper towels and keep warm in oven until ready to serve!.
Mustard Greens
INGREDIENTS:
* mustard greens, well washed
* ham, bacon, or fat back
* water
PREPARATION:
Wash your mustard greens 3 or 4 times in fresh water, draining them each time!. (there's nothing worse than gritty mustard greens) Then strip the leafy part from the stems and throw the stems away!. In a large pot fry down 1 lb!. of fat back, thick bacon,or ham chunks til brown!. Then add mustard greens!. Stir and fry all this until greens start to wilt!. Add 2 cups of water and cook until tender!. Add more water if necessary!.Stir frequently on medium heat so they don't burn!.
QUICK AND EASY PEACH COBBLER
1 c!. flour
1 c!. sugar
1 1/2 tsp!. baking powder
1 stick butter
3/4 to 1 c!. milk
1 lg!. can sliced peaches
1 tsp!. cinnamon (optional)
3 tbsp!. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder!. Add milk to the dry ingredients and stir until blended!. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches!. Sprinkle top with cinnamon and sugar!. Bake 30 to 40 minutes at 375 degrees!. (Method 2) : Arrange peaches and juice in melted butter!. Drizzle batter back and forth over fruit!. Bake 30 to 45 minutes or until golden brown!.
Let me know if you would like others Happy CookingWww@FoodAQ@Com
INGREDIENTS
* 2 (2 to 3 pound) whole chickens, cut into pieces
* 3 cups all-purpose flour
* 5 tablespoons seasoned salt
* 3 tablespoons garlic powder
* salt and pepper to taste
* 4 eggs, beaten
* 1 quart vegetable oil for frying
DIRECTIONS
1!. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper!. Roll or shake the chicken pieces in the flour mixture and place on a platter!. Then dip each chicken piece in the egg and roll again in flour mixture!.
2!. In a large skillet, heat oil for frying!. Fry coated chicken pieces in hot oil for about 5 minutes on each side!. Cover skillet and cook on lower heat for about 10 minutes!. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy!. Chicken is done when it is no longer pink inside and its juices run clear!. Drain fried chicken on paper towels and keep warm in oven until ready to serve!.
Mustard Greens
INGREDIENTS:
* mustard greens, well washed
* ham, bacon, or fat back
* water
PREPARATION:
Wash your mustard greens 3 or 4 times in fresh water, draining them each time!. (there's nothing worse than gritty mustard greens) Then strip the leafy part from the stems and throw the stems away!. In a large pot fry down 1 lb!. of fat back, thick bacon,or ham chunks til brown!. Then add mustard greens!. Stir and fry all this until greens start to wilt!. Add 2 cups of water and cook until tender!. Add more water if necessary!.Stir frequently on medium heat so they don't burn!.
QUICK AND EASY PEACH COBBLER
1 c!. flour
1 c!. sugar
1 1/2 tsp!. baking powder
1 stick butter
3/4 to 1 c!. milk
1 lg!. can sliced peaches
1 tsp!. cinnamon (optional)
3 tbsp!. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder!. Add milk to the dry ingredients and stir until blended!. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches!. Sprinkle top with cinnamon and sugar!. Bake 30 to 40 minutes at 375 degrees!. (Method 2) : Arrange peaches and juice in melted butter!. Drizzle batter back and forth over fruit!. Bake 30 to 45 minutes or until golden brown!.
Let me know if you would like others Happy CookingWww@FoodAQ@Com
Cube Steak with Onion Gravy:
1 lb!. cube steak
1 cup flour
Salt, pepper, garlic powder
2 cans beef broth
1 onion, chopped
1 envelope onion soup mix
1 tbsp!. worchestershire sauce
Salt, pepper, 1/2 tsp!. thyme
Place flour in a shallow dish and season with salt, pepper, and garlic powder!. Coat cube steak with flour well and place in a hot skillet with vegetable oil!. Brown cube steaks well on both sides and remove from skillet-- you're not cooking them all the way through now!. With drippings/oil from the pan add in enough flour to make a roux, usually 2-3 tbsp!. Brown the flour/oil/roux mixture until it turns a deep golden brown over medium low heat, usually takes 10 minutes!. Whisk in enough beef broth for a gravy-- this you have to use your judgment on!. Keep whisking to remove all lumps!. Now add in all seasonings such as salt, pepper, thyme!. onion soup mix, worchestershire sauce, and chopped onion and stir to combine!. Add in browned cube steak and turn heat to low and simmer covered for one and a half hours!. You may need to add more broth during cooking time!. Serve over hot buttered rice and enjoy!
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Macaroni and Cheese- southern style that's baked!.
Boil one 8 oz box of elbow noodles until done and drain!. Meanwhile, mix together one 12 oz can evaporated milk/heavy cream, 1 cup sour cream, salt/pepper/cayenne to taste, 1 egg, and 16 oz cheddar cheese!. You can add as much cheese as you want but hold out some of it for the top of the mac and cheese!. Mix that together and add in your cooked elbow macaroni!. Pour into a greased casserole dish, top with remaining cheese, and bake at 350 degrees for 30 mintues!. Check the mac and cheese to see if it's done!. If it still looks like it has liquid left you can cook it for longer or take it out if you like creamy mac and cheese!.
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Banana Pudding is a southern staple at all potlucks and family reunions!. Here's the recipe I use and everyone loves it!.
Banana Pudding:
1 can sweetened condensed milk
1 1/2 cups cold water
1 pkg!. 4 serving size vanilla pudding
1 pint heavy whipping cream
3 bananas, sliced
1 box vanilla wafers
Whisk the sweetened condensed milk and water together!. Add in the pudding mix, stir and chill in fridge!. Meanwhile in a chilled bowl, beat the whipping cream with hand mixer until stiff peaks form!. Fold the whipped cream together with the pudding/milk mixture!. Layer pudding/cream mixture on bottom of another bowl with layers of bananas and wafers until you have used all the pudding mixture, bananas, and wafers!. Chill and serve!.
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Buttermilk Biscuits:
2 cups all purpose flour
1 tbsp!. baking powder
1/2 tsp!. baking soda
1 tsp!. salt
1/4 cup shortening, chilled
1/4 cup butter, chilled
3/4 cup buttermilk
Mix together flour, salt, baking powder, and baking soda in a bowl!. Cut in shortening and butter until the fats are the size of small peas!. Stir in buttermilk gently!. If dough is dry add a few more tablespoons of buttermilk!. Depending on the weather you may need more or less buttermilk!. Turn dough out onto floured surface and roll to thickness desired (1/2 inch for high biscuits)!. Cut with biscuit cutter and place on greased baking sheet and brush tops of biscuits with extra buttermilk or melted butter!. Bake at 500 degrees for 8-10 minutesWww@FoodAQ@Com
1 lb!. cube steak
1 cup flour
Salt, pepper, garlic powder
2 cans beef broth
1 onion, chopped
1 envelope onion soup mix
1 tbsp!. worchestershire sauce
Salt, pepper, 1/2 tsp!. thyme
Place flour in a shallow dish and season with salt, pepper, and garlic powder!. Coat cube steak with flour well and place in a hot skillet with vegetable oil!. Brown cube steaks well on both sides and remove from skillet-- you're not cooking them all the way through now!. With drippings/oil from the pan add in enough flour to make a roux, usually 2-3 tbsp!. Brown the flour/oil/roux mixture until it turns a deep golden brown over medium low heat, usually takes 10 minutes!. Whisk in enough beef broth for a gravy-- this you have to use your judgment on!. Keep whisking to remove all lumps!. Now add in all seasonings such as salt, pepper, thyme!. onion soup mix, worchestershire sauce, and chopped onion and stir to combine!. Add in browned cube steak and turn heat to low and simmer covered for one and a half hours!. You may need to add more broth during cooking time!. Serve over hot buttered rice and enjoy!
----------------------------------
Macaroni and Cheese- southern style that's baked!.
Boil one 8 oz box of elbow noodles until done and drain!. Meanwhile, mix together one 12 oz can evaporated milk/heavy cream, 1 cup sour cream, salt/pepper/cayenne to taste, 1 egg, and 16 oz cheddar cheese!. You can add as much cheese as you want but hold out some of it for the top of the mac and cheese!. Mix that together and add in your cooked elbow macaroni!. Pour into a greased casserole dish, top with remaining cheese, and bake at 350 degrees for 30 mintues!. Check the mac and cheese to see if it's done!. If it still looks like it has liquid left you can cook it for longer or take it out if you like creamy mac and cheese!.
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Banana Pudding is a southern staple at all potlucks and family reunions!. Here's the recipe I use and everyone loves it!.
Banana Pudding:
1 can sweetened condensed milk
1 1/2 cups cold water
1 pkg!. 4 serving size vanilla pudding
1 pint heavy whipping cream
3 bananas, sliced
1 box vanilla wafers
Whisk the sweetened condensed milk and water together!. Add in the pudding mix, stir and chill in fridge!. Meanwhile in a chilled bowl, beat the whipping cream with hand mixer until stiff peaks form!. Fold the whipped cream together with the pudding/milk mixture!. Layer pudding/cream mixture on bottom of another bowl with layers of bananas and wafers until you have used all the pudding mixture, bananas, and wafers!. Chill and serve!.
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Buttermilk Biscuits:
2 cups all purpose flour
1 tbsp!. baking powder
1/2 tsp!. baking soda
1 tsp!. salt
1/4 cup shortening, chilled
1/4 cup butter, chilled
3/4 cup buttermilk
Mix together flour, salt, baking powder, and baking soda in a bowl!. Cut in shortening and butter until the fats are the size of small peas!. Stir in buttermilk gently!. If dough is dry add a few more tablespoons of buttermilk!. Depending on the weather you may need more or less buttermilk!. Turn dough out onto floured surface and roll to thickness desired (1/2 inch for high biscuits)!. Cut with biscuit cutter and place on greased baking sheet and brush tops of biscuits with extra buttermilk or melted butter!. Bake at 500 degrees for 8-10 minutesWww@FoodAQ@Com
Coconut Curry Chicken Breasts
Cream of Coconut and curry powder give this chicken a fabulous exotic flavor!. Serve this easy chicken dish with hot boiled rice and a green vegetable or tossed green salad!.
INGREDIENTS:
1 bunch green onions, thinly sliced, about 8 to 10 scallions/green onions
1 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup cream of coconut
2 to 3 teaspoons curry powder
1/2 cup milk or half-and-half
4 to 6 chicken breast halves
Salt and pepper
2 tablespoons olive oil
Fresh chopped parsley or thinly sliced green onions, for garnish
PREPARATION:
In a medium saucepan, melt the butter with 2 tablespoons olive oil over medium heat!. Add onion and garlic; sauté for about 2 minutes!. Stir in the flour until well blended!. Stir in chicken broth and cream of coconut; stir to blend!.Add the curry powder!. Continue cooking until thickened and bubbly; set aside!.
In a large skillet over medium-high heat, cook chicken in 2 tablespoons of olive oil until chicken is browned on both sides, about 4 to 6 minutes!. Pour off any excess oil!. Add the sauce mixture and bring to a simmer!. Reduce heat to low, cover, and cook for about 10 minutes, or until chicken is cooked through!. Stir in the milk and heat through!. Sprinkle with chopped parsley or more sliced green onion!.
Serves 4!.
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Roasted Chicken Breasts With Herbs
This is a simple and delicious way to enjoy chicken breasts!. Use about 1 scant teaspoon of each herb if using dried herbs!.
INGREDIENTS:
4 bone-in chicken breasts, with skin
3 tablespoons butter
2 teaspoons fresh chopped rosemary (1 scant teaspoon dried rosemary)
2 teaspoon fresh chopped thyme (1 scant teaspoon dried leaf thyme)
2 teaspoons snipped chives, optional (1 scant teaspoon dried or freeze dried chives)
Dash salt
Dash pepper
Heat oven to 400°!. Line a baking pan with foil and lightly grease!.
Wash chicken and pat dry!. Trim excess fat but leave skin on; arrange, skin side up, in the baking pan!. Combine the butter with herbs, salt, and pepper until well blended!.
Put about 2 teaspoons of the mixture under the skin of each chicken breast!. Use remaining mixture to baste the chicken while roasting!.
Roast for 30 to 40 minutes, or until chicken is cooked through, brushing with the remaining butter and herb mixture once or twice!.
Serves 4!.
PREPARATION:Www@FoodAQ@Com
Cream of Coconut and curry powder give this chicken a fabulous exotic flavor!. Serve this easy chicken dish with hot boiled rice and a green vegetable or tossed green salad!.
INGREDIENTS:
1 bunch green onions, thinly sliced, about 8 to 10 scallions/green onions
1 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup cream of coconut
2 to 3 teaspoons curry powder
1/2 cup milk or half-and-half
4 to 6 chicken breast halves
Salt and pepper
2 tablespoons olive oil
Fresh chopped parsley or thinly sliced green onions, for garnish
PREPARATION:
In a medium saucepan, melt the butter with 2 tablespoons olive oil over medium heat!. Add onion and garlic; sauté for about 2 minutes!. Stir in the flour until well blended!. Stir in chicken broth and cream of coconut; stir to blend!.Add the curry powder!. Continue cooking until thickened and bubbly; set aside!.
In a large skillet over medium-high heat, cook chicken in 2 tablespoons of olive oil until chicken is browned on both sides, about 4 to 6 minutes!. Pour off any excess oil!. Add the sauce mixture and bring to a simmer!. Reduce heat to low, cover, and cook for about 10 minutes, or until chicken is cooked through!. Stir in the milk and heat through!. Sprinkle with chopped parsley or more sliced green onion!.
Serves 4!.
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Roasted Chicken Breasts With Herbs
This is a simple and delicious way to enjoy chicken breasts!. Use about 1 scant teaspoon of each herb if using dried herbs!.
INGREDIENTS:
4 bone-in chicken breasts, with skin
3 tablespoons butter
2 teaspoons fresh chopped rosemary (1 scant teaspoon dried rosemary)
2 teaspoon fresh chopped thyme (1 scant teaspoon dried leaf thyme)
2 teaspoons snipped chives, optional (1 scant teaspoon dried or freeze dried chives)
Dash salt
Dash pepper
Heat oven to 400°!. Line a baking pan with foil and lightly grease!.
Wash chicken and pat dry!. Trim excess fat but leave skin on; arrange, skin side up, in the baking pan!. Combine the butter with herbs, salt, and pepper until well blended!.
Put about 2 teaspoons of the mixture under the skin of each chicken breast!. Use remaining mixture to baste the chicken while roasting!.
Roast for 30 to 40 minutes, or until chicken is cooked through, brushing with the remaining butter and herb mixture once or twice!.
Serves 4!.
PREPARATION:Www@FoodAQ@Com
Take boiled chicken keep the broth pull out the chicken let it cool,add garlic onion chicken base bullion oregano to soup get all purpose flour add same seasonings to flour mix in separate bowl 3 cups flour add chicken broth kneed to when almost hard spoon in dumplings peel chicken off bone add to pot now you have chicken n dumplings Tennessee dumplingsWww@FoodAQ@Com
Here is a link below that I hope helps you!.!.!.!.!.!.!.!.love that southern food!.!.!.!.!.!.!.!.!.I lived in the south for 5 years!.!.!.!.!.Wal Mart Super Centers across the country has boudin in their meat department!.!.!.!.!.!.and a lot of the southern foods canned, etc!.Www@FoodAQ@Com
Google "southern recipes" and have fun picking out the one you want!.Www@FoodAQ@Com
SOUTHERN STYLE COUNTRY HAM
1 Virginia ham
2 cups Grandma's Unsulphured Molasses
1 cup Heinz cider vinegar
3 bay leaves
1 teaspoon peppercorns
3 cloves garlic, whole
whole cloves
juice from a large jar of sweet pickles
1/2 lb (about) Domino dark brown sugar
In a stockpot large enough to cover ham, cover ham with cold water!. Add half (1 cup) of the molasses and 1 cup of the vinegar!. Allow to stand in a cool place overnight!.
The next day, remove ham and pour off water; rinse well!.
Cover the ham with fresh cold water and add the remaining 1 cup of molasses, garlic cloves, bay leaves and a few whole cloves!.
On high heat, bring to a rolling boil and cover; reduce heat slightly and boil for another 30 minutes!. Turn off heat but do not remove cover!. Let stand in a cool place overnight!.
Remove ham from water!. Remove any rind!. Using a sharp knife score ham diagonally!. Push in whole cloves in an even pattern to decorate and add flavor!.
Mix brown sugar with pickle juice adding more sugar until a paste is formed!. Spread ham with the brown sugar paste!.
Bake in a preheated 300°F degree oven for about 60 minutes or until ham is nicely glazed (depends on size of ham)!.
COLLARD GREENS
3 smoked ham hocks
3-5 lbs collard greens, 2 lbs broccoli rabe, or mustard greens
1 1/2 tsp salt
3 cloves garlic, chopped
1/4 tsp red pepper flakes
salt and pepper to taste
Put ham hocks and garlic in a large soup pot and bring to a boil!. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a little as you go along!.
When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water!.
Roll the leaves up and slice across into strips, or just rip the leaves from the stems and add to the pot - discard the heaviest stems, but don't be picky!. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used!.
Season with the salt, then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender!.
Serve with hot sauce if desired, or a splash of balsamic vinegar, or drizzle with extra virgin olive oil!.
NOTE: If you are making a boiled ham or smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed!.
MAMA'S SWEET POTATO PIE
1 large can yams
approximately 1/2 cup pineapple juice
1/4 cup butter
1 egg, slightly beaten
1/4 tsp!. salt
1/4 tsp!. cinnamon (add more to taste)
large marshmallows
graham cracker crumbs
Preheat oven to 350°F!. Drain and mash the canned yams!. Mix in all of the other ingredients (except for the marshmallows and cracker crumbs - they are your pie toppers)!. Mix the pineapple juice in to your liking!. When you are satisfied with the mix, pour into a baking dish!. Take the marshmallows and push them in all around the edge, let the tops stick out!. Take your cracker crumbs and sprinkle them in the middle!. Place the dish in the oven and let cook - uncovered - for about 30 minutes!.
GENUINE SOUTHERN FRIED CHICKEN
3 1/2 pounds chicken, cut up
3 teaspoons salt, divided
1/4 cup butter
3/4 cup all-purpose flour
1/2 teaspoon fresh ground pepper
vegetable oil
Sprinkle chicken with 2 teaspoons salt!. Place on platter, cover with wax paper and refrigerate 4 hours or overnight!. Pour 1 inch oil into large, deep, heavy skillet!. Add butter and heat over medium-high heat to 375 F!.
Meanwhile, rinse chicken under cold water!. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well!. Add half the chicken; shake to coat well!. Shake off excess flour!. Repeat with remaining chicken!. Add chicken to skillet in single layer so pieces do not touch!. (If necessary, cook in batches!. Keep cooked pieces warm in 200 F!. oven!.) Cook until evenly golden brown on both sides, turning once, about 15 minutes!. Drain well on paper towels!. Serve hot!.Www@FoodAQ@Com
1 Virginia ham
2 cups Grandma's Unsulphured Molasses
1 cup Heinz cider vinegar
3 bay leaves
1 teaspoon peppercorns
3 cloves garlic, whole
whole cloves
juice from a large jar of sweet pickles
1/2 lb (about) Domino dark brown sugar
In a stockpot large enough to cover ham, cover ham with cold water!. Add half (1 cup) of the molasses and 1 cup of the vinegar!. Allow to stand in a cool place overnight!.
The next day, remove ham and pour off water; rinse well!.
Cover the ham with fresh cold water and add the remaining 1 cup of molasses, garlic cloves, bay leaves and a few whole cloves!.
On high heat, bring to a rolling boil and cover; reduce heat slightly and boil for another 30 minutes!. Turn off heat but do not remove cover!. Let stand in a cool place overnight!.
Remove ham from water!. Remove any rind!. Using a sharp knife score ham diagonally!. Push in whole cloves in an even pattern to decorate and add flavor!.
Mix brown sugar with pickle juice adding more sugar until a paste is formed!. Spread ham with the brown sugar paste!.
Bake in a preheated 300°F degree oven for about 60 minutes or until ham is nicely glazed (depends on size of ham)!.
COLLARD GREENS
3 smoked ham hocks
3-5 lbs collard greens, 2 lbs broccoli rabe, or mustard greens
1 1/2 tsp salt
3 cloves garlic, chopped
1/4 tsp red pepper flakes
salt and pepper to taste
Put ham hocks and garlic in a large soup pot and bring to a boil!. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a little as you go along!.
When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water!.
Roll the leaves up and slice across into strips, or just rip the leaves from the stems and add to the pot - discard the heaviest stems, but don't be picky!. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used!.
Season with the salt, then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender!.
Serve with hot sauce if desired, or a splash of balsamic vinegar, or drizzle with extra virgin olive oil!.
NOTE: If you are making a boiled ham or smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed!.
MAMA'S SWEET POTATO PIE
1 large can yams
approximately 1/2 cup pineapple juice
1/4 cup butter
1 egg, slightly beaten
1/4 tsp!. salt
1/4 tsp!. cinnamon (add more to taste)
large marshmallows
graham cracker crumbs
Preheat oven to 350°F!. Drain and mash the canned yams!. Mix in all of the other ingredients (except for the marshmallows and cracker crumbs - they are your pie toppers)!. Mix the pineapple juice in to your liking!. When you are satisfied with the mix, pour into a baking dish!. Take the marshmallows and push them in all around the edge, let the tops stick out!. Take your cracker crumbs and sprinkle them in the middle!. Place the dish in the oven and let cook - uncovered - for about 30 minutes!.
GENUINE SOUTHERN FRIED CHICKEN
3 1/2 pounds chicken, cut up
3 teaspoons salt, divided
1/4 cup butter
3/4 cup all-purpose flour
1/2 teaspoon fresh ground pepper
vegetable oil
Sprinkle chicken with 2 teaspoons salt!. Place on platter, cover with wax paper and refrigerate 4 hours or overnight!. Pour 1 inch oil into large, deep, heavy skillet!. Add butter and heat over medium-high heat to 375 F!.
Meanwhile, rinse chicken under cold water!. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well!. Add half the chicken; shake to coat well!. Shake off excess flour!. Repeat with remaining chicken!. Add chicken to skillet in single layer so pieces do not touch!. (If necessary, cook in batches!. Keep cooked pieces warm in 200 F!. oven!.) Cook until evenly golden brown on both sides, turning once, about 15 minutes!. Drain well on paper towels!. Serve hot!.Www@FoodAQ@Com