Crispy Skillet Okra No Breading Food

CRISPY SKILLET OKRA (NO BREADING!!)

Steps:

• Turn your skillet on medium heat and get it nice and hot.
• While you're waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections.
• When the skillet is hot, add cooking oil (I use canola since olive oil can become bitter at higher heat) and toss in the okra. It should sizzle! This helps seal the juices in the okra and gives it a crispy outside.
• Stir the okra around until it starts to brown, then drop in your sliced onion and season with soul food seasoning (I love Sylvia's). Continue cooking and stirring until the onion is transparent.
• Remove from heat and serve.

CHICKEN BREASTS ALFREDO (NO BREADING)

Steps:

• Heat oven to 375 degrees.
• In a 9x13 pan, drizzle chicken breasts with olive oil. Season with garlic powder, seasoned salt and pepper.
• Bake for approximately 20-30 minutes.
• Pour some of the alfredo sauce in baking dish and on the chicken and cook for 10 more minutes.
• Top with cheese. Return to oven just for melting the cheese.

DEEP FRY BREADING

Steps:

• Wisk together batter ingediients in a large mixing bowl until smooth. should be the Consistency of runny pancake batter.
• Put as much of your meat in the bowl with the batter as you can, and make sure it is all well coated with the batter. let it set for at least 5 minutes.
• Combine the dry ingredients in a 9 X 13 baking pan, make sure they are well mixed.
• Reserve 1 cup of dry mix and spread it evenly on a platter this keeps the pieces from getting soggy and pulling the breading off of each other.
• Use the wet hand, dry hand method and take each battered piece and dredge it in the dry mix until well coated and then move to platter, do not stack the pieces.
• only prepare as many pieces as willl fit in your deep fryer in one batch.
• Do each batch seperately just before putting in fryer and fry until medium brown following your Fryers directions.
• Don't try to Stretch the dry mix, when it gets soggy and too clumpy, make a new batch of dry mix.

STUFFED PORK CHOPS WITH CRISPY BREADING

Steps:

• Preheat oven to 350.
• Prepare stuffing mix according to package instructions (or make your own recipe).
• After the stuffing is prepared, add anything you want to the stuffing mix (apples, cranberries, mushrooms, olives, etc.).
• Scramble the eggs and add sea salt and freshly ground pepper, to taste. Place in a shallow dish.
• Place flour in another shallow dish.
• Place breadcrumbs in another shallow dish. Add garlic powder, seasoned salt and dill weed. Combine well.
• Slice pork chops down the center to create a pocket, taking care not to slice them the whole way through. Or have the butcher at your grocery store do it for you when you buy them.
• Stuff the chops with the stuffing mix and secure the flaps of the pocket with a toothpick.
• Heat olive oil in a small pan over medium heat until it sizzles if anything is put into it.
• Dip chops in flour, then eggs, then breadcrumb mixture.
• Brown chops (one at a time) on all sides to get breading to stick to chops and stay crisp while baking.
• Transfer chops from pan to glass baking dish.
• Cover and bake 35-40 minutes.
• Serve with extra any leftover stuffing.