Fried Chicken Little House On The Prairie Recipes

CINNAMON CHICKEN

Steps:

• Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
• Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
• Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
• Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
• Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
• Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
• Place chicken in the roasting pan and pour the reduced marinade on top.
• Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
• Skim fat from the pan juices and serve juices as a dipping sauce if you like.
• Garnish with lemon wedges.

CINNAMON FRIED CHICKEN

Steps:

• 1. Wash your chicken and set it aside to drain.
• 2. Mix the flour and spices together.
• 3. Heat a frying pan with the crisco or oil on low to medium heat.
• 4. Dip your chicken in cold water and shake the excess off. Place in the egg whites to coat. Shake off excess egg white. Roll the chicken to coat all sided, shake off excess and place on rack to dry slightly.
• 5. Place your chicken in the hot oil carefully and brown on all sides. Lower heat and cook uncovered until done..about 45 minutes. Sometimes I don't want a crispy chicken, so I leave te lid a jar.
• 6. When the chicken is done. Drain all the fat and return 2-3 tablespoons of fat to the frying pan. Add the same amount of flour and stir to make a Roux. Add milk to make a gravy and cook to the thickness you like. If it's too thick add a little more milk. Sorry folks forgot to say, you serve this in the gravy.