[sockmonkey]

Paging our uber chef.

[prisoner6]

Beat me to it! Carlo is THE BEST! I can't say enough about his cooking! And to boot he is ONE GREAT FREEPER! A GREAT AMERICAN!

prisoner6

[carlo3b]

Hope I'm not too late.. Try these... Yummmmmmm.. :)

FReepers Fried Chicken

• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 egg
• seasoning salt to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper to taste, (easy on the salt because the soup has plenty of salt.)
• oil for frying

1) In a bowl or dish, combine the soup, egg and seasoning salt, mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2) In a plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. Place 1 piece of chicken pieces in bag, close top and shake until coated. Repeat.
Add more flour and/or cornstarch as necessary, but add them in equal parts.
3) Place coated chicken on a platter and allow to sit until it becomes doughy. Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
4) Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear.
Drain on paper towels and serve.

Fried Chicken Royale

Worth a try.. enjoy!!

• 1 (4 pound) whole chicken, cut into 8 pieces
• 1 quart buttermilk
• 1 tablespoon salt
• 3 cups all-purpose flour
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• oil for frying

1) In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
2) Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3) In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
4) Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.