Leas Baked Chicken Food

LEA & PERRINS SAUTEED CHICKEN

Steps:

• in bowl put chicken and white wine sauce turning to coat well.
• heat butter in a skillet.
• lift chicken out of bowl and place in skillet saute until lightly browned and cooked though about 3 minutes per side.
• remove chicken to a plater.
• pour sauce from the bowl into the skillet and cook over medium heat about 2 minutes stirring constantly.
• pour over chicken and serve.

LEA'S BAKED CHICKEN

Steps:

• Preheat oven to 425.
• Wash and pat dry each leg quarter.
• Rub skin with olive oil.
• Dust LIBERALLY with Cavender's.
• Bake for about 45 minutes or until juices run clear.
• I put the leg quarters on a raised rack inside a jelly roll pan with some water put in the bottom. Lets the fat drip off and keeps the chicken out of it.

SOUTHERN FRIED CHICKEN

Steps:

• Combine corn flakes, flour and seasonings in shallow dish. Whisk eggs, milk and Worcestershire sauce in separate shallow dish until blended.
• Heat oil to 350°F in large skillet on medium-high heat. Dip chicken, 1 drumstick at a time, in egg mixture, then in corn flake mixture, turning to evenly coat both sides of each drumstick with each ingredient.
• Add chicken, in batches if necessary, to skillet; cook 15 min. or until golden brown and done (165ºF), turning after 8 min.

LEA'S BAKED CHICKEN

Steps:

• 1. Preheat oven to 425 degrees Wash and DRY the chicken leg quarters.
• 2. Put chicken on a raised baking rack with some water underneath in the pan.
• 3. Rub olive oil over the chicken and sprinkle liberally with Cavenders. Bake until juices run clear which is about 45 minutes.

HICKORY BAKED CHICKEN BREASTS

Steps:

• Heat oven to 325°F.
• Mix first 4 ingredients until blended.
• Rub chicken with seasoning; place on rimmed baking sheet sprayed with cooking spray.
• Bake 40 min. or until done (165°F), brushing occasionally with barbecue sauce mixture for the last 10 min.