Inexpensive, easy, and everyone loves ’em.

6 skinless, boneless chicken breasts – rinsed & patted dry
1 cup cornmeal
2 Tbsp. chili powder
4 tsp. cumin
1 tsp. salt (kosher is best)
1/4 tsp. ground black pepper (optional)
Oil for frying

Place oil in deep pan suitable for frying, about half-way up the sides, heat on medium high until one of the prepared nuggets sizzles when placed in oil.

Meanwhile, cut chicken into nugget-sized pieces, about 1/2 inch works well. In a large bag or bowl, combine all the rest of the ingredients and combine well. Dredge chicken pieces in cornmeal mixture then place in hot oil until golden browned and cooked thru, approximately 8-10 minutes. Drain then serve.

I was able to fry 2 batches at about 10 minutes each and they came out perfectly.

When you want something delicious, but you don’t wanna stand over the stove, let your oven do the work.

1 chicken cut into 8 pieces OR 8 pieces your choice with the skins on
6 Tbsp. butter
3 Tbsp. vegetable or olive oil
2/3 cup flour
1/3 cup Old Bay Seasoning
1 tsp. garlic powder

Preheat your oven to 375 degrees. Scatter the butter on a rimmed baking sheet and place into oven about 5 minutes to melt. Remove from oven and spread butter around on the sheet, then mix in the oil.

Place the flour and spices in a bowl or on a pie plate and mix with a fork to combine. Roll each piece of chicken in the flour mixture then place skin-side-down on the pan. Place pan in oven for 45 minutes; turn chicken over (with tongs or a spatula) and bake for 10 more minutes.

These take a little bit of prep work but are so delicious I never mind the mess.

8 chicken cutlets
8 slices bacon, cooked till almost done and still pliable
1 box frozen spinach, thawed & drained
1 small onion, chopped
2 large eggs
2 Tbsp. Pecorino Romano or Parmesan
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 of a can of cream of celery soup
8 ounces of sour cream
8 toothpicks

Preheat your oven to 350 degrees and grease a 9 x 13 pan. Fry the bacon then place 8 pieces on a paper towel lined plate – I fry a whole package and just save the rest for salads, nibbling, or the dog.

While the bacon is frying, empty the spinach, eggs, cheese, garlic powder, and pepper into a food processor (or you can place in a large bowl) and give it a blitz or two to mix it up. If using a bowl, mix thoroughly. Make at least 8 spinach balls and set aside; you’ll probably have more than 8.

Lay down a piece of bacon, place a piece of chicken on top, place a spinach ball on the chicken and roll them up, place in the greased pan and secure with a toothpick.

Mix the 1/2 can soup and the sour cream together and spoon over the chicken and kinda spread it around gently. Cover with foil and place in the oven. Cook for 30 minutes covered, remove foil and bake for 30 minutes more. Your family will love you!

The longer you can let the chicken pieces set in the fridge with the spices on them the better. I do my prep work in the morning then I’m ready to fry at night.

Step 1:
8 pieces of chicken – any combo you want
2 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. garlic powder

Step 2:
1 cup flour
1/2 tsp. black pepper
1/2 tsp. paprika

1-2 cups vegetable oil
1 Tbps. bacon fat (optional)

Rinse the chicken pieces and pat dry, place on a large, rimmed tray.

(Step 1 ingredients) In a small bowl, mix the salt, pepper, and garlic powder together and sprinkle all over the chicken pieces. Cover then place in the fridge for several hours. You really should let this sit no less than 1 hour – it makes all the difference.

(Step 2 ingredients) Place the flour, pepper, and paprika into a large zip lock type plastic bag. One at a time, add the seasoned chicken pieces and shake until it is covered with the flour spice mix.

In a large skillet (cast iron works best), heat the oil & bacon fat over high heat until when a little flour is sprinkled into it, it bubbles. Add the chicken pieces (you’ll have 2 batches) and lower the heat to medium. Cook for about 10-15 minutes per side – nicely golden, turn and cook the other side until cooked through. Remove from skillet and place on paper bags or paper towels to drain. Serve hot or cold.