breaded chicken breasts


Lately Georgia has been doing chicken a bit different. We don’t eat a lot of fried food but when we do it is homemade. I want to know exactly what is in it. She has perfected a chicken breast technique that can be used in lots of ways. These can be used for

  • chicken sandwiches
  • chicken biscuits
  • sweet and sour chicken
  • bbq chicken
  • and more

She starts with boneless chicken breasts. Not some strange meat by-product that used to resemble a chicken, but real chicken breasts. If they are thick she will pound them out with a meat tenderizer. Then she cuts them in the desired sizes, sometimes she wants half a breast or sometimes just bite sized pieces.

She has two bowls already prepared, one with beaten eggs and one with seasoned flour, we like to use a local seasoning called soul seasoning, it is basically a seasoned salt with no msg.

She takes each piece of chicken and places it in the egg, then the flour then the egg again then the flour again, then fries in hot oil till golden brown.

It is incredible just like that and better than any chicken restaurant anywhere. But you could also place in a covered container with either sweet and sour sauce or bbq sauce and shake to coat. I love these on biscuits or with rice on the side.

This is just a menu idea would you like to see it made into an ebook with step by step instructions and pictures?

incredible chicken salad sandwiches

These are so tasty we have even served them at showers and luncheons.

  • 4 chicken leg quarters, baked or boiled then deboned and meat diced
  • 1 bunch green onions, diced, use all but the very ends
  • 1/2 bunch celery diced, including the leaves
  • 1/2 sweet red pepper, diced small
  • 2 cups mayo
  • 1 t. Cajun seasoning, or more to taste


  • homemade bread or rolls
  • sliced tomatoes
  • lettuce

Mix all of the top ingredients together and serve on roll with lettuce and tomato. Enough to serve a crowd.

chicken pasta salad

This is one of our favorite summer dishes and a hit at every pot luck or covered dish supper. You can make it with or without the chicken.

  • 1 box colored spiral pasta and one box macaroni, or two bags of wacky pasta
  • 2 bottles of ranch dressing
  • 1 diced onion
  • diced peppers, any kind you like
  • diced tomatoes, 2 or 3 or how ever much you want
  • 2 chicken leg quarters, boiled or baked and meat taken off bone and diced

Cook your pasta according to the directions. Drain and put in fridge to cool. When cool, in large pot, add all ingredients and stir well.  That is it! Keep cool till you serve. Easy stuff.

Chicken Noodle Delight

What you need is:

  • 1 box spaghetti noodles
  • 1 half stick of butter
  • 1 chicken breast
  • 2 Tablespoons of oil
  • 1 Bell pepper
  • 1 Onion
  • 1/2 cup of flour
  • 2 cups milk
  • 2 cups mozzarella cheese grated.

Cook spaghetti, drain then add your butter. Let the butter melt in while you cook the rest.
Pre heat oven to 350.
Dice chicken breast into little bite sized pieces.
Dice bell pepper and onion into small pieces.
Put pepper, onion and chicken breast in a medium sauce pan, nearly cover with water and add two teaspoons of veg oil cook on medium heat until tender, as soon as the water evaporates out let it get just a little brown. Cook uncovered.
As soon as your chicken mixture is done:
Add your flour, mix well. Then add your milk slowly, create a white sauce by stirring regularly as it gets thicker.
As soon as it is about as thick as gravy remove from heat, add to noodles. Mix well.
Pour into a casserole dish, cover with cheese and bake for 20 min.
Take it out and enjoy!!!

This recipe was contributed by my dear daughter April, thank you!

jalapeno chicken and rice

Ok, before I forget. I stood over Georgia tonight while she made this. Here goes. Remember we like it hot and we feed an army (Beau). First she takes 2 chicken leg quarters and either boils them in a stock pot or cooks them in the crock pot with about 10 cups of water. You will need this. Here are the ingredients.

  • 4 cups uncooked rice
  • 1/2 cup diced jalapeno peppers
  • 1 chopped onion
  • 2T vegetable oil
  • diced cooked chicken from leg quarters
  • 8 cups hot chicken stock
  • 8oz shredded fiesta blend cheese
  • toppings of sour cream, salsa or diced tomatoes

Put your rice, peppers, onion and oil in large deep skillet that has a lid. Cook on med high until onions transparent. Add chicken, and stock. Stir well. Cover and turn to simmer stirring occasionally until most of the liquid is absorbed. then leave covered with heat off for another 10-20 minutes. Serve with cheese on top and a dollop of sour cream and topped with fresh salsa or diced tomatoes.  Don’t forget to bless the cook.