1. Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2 quart casserole ...

Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1 ...

Heat 1 inch salad oil to 370 degrees. Cut turkey into strips. Combine flour, paprika, salt and pepper in bowl - and bread crumbs in another. Mix eggs ...

Cook sauce until thick over high heat, stirring constantly. Pour sauce over cooked chicken pieces. Serve hot. ...

Cook all ingredients in saucepan until salt is dissolved and to a good rolling boil. Brush over chicken several times during barbecuing. ...

Cut wings in half; cut tip and dispose. Mix all other ingredients and pour over chicken pieces. Marinate 7 to 8 hours in refrigerator, covered. ...

Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the ...

Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each into 2 ...

Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9x13 inch baking dish. Add gravy mix, garlic powder, and water. ...

Heat oven to 350 degrees. In 9x13 inch baking pan, melt 3 tablespoon butter in oven. In medium bowl, stir together remaining sauce ingredients except ...