CHICK'N FIX RECIPES

Steps:

• Pound chicken breasts till they are thin enough for your taste. (I find a lot of breasts are really too thick for a sandwich so I pound out the thick part a little) Cut into chunks if you want nuggets.
• Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight).
• Mix up eggs in seperate bowl for the egg wash.
• Mix flour and remaining spices in another shallow bowl.
• Remove chicken from the pickle juice maranade and drain well. Dip into the egg wash and then into the flour mixture.
• Fry the chicken however you prefer here. I pan fried mine in a few tablespoons of oil and it turned out fine. Chick-Fil-A deep fries theirs in a pressure cooker, so you can try that if you are feeling adventurous.

Steps:

• Rinse chicken and discard giblets.
• In a large pot boil the chicken with bay leaves, salt and pepper.
• Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
• Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
• Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
• When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
• Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
• Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
• Remove from heat, cover and let stand 15 minutes before serving.
• I serve this with cornbread; green peas are a good side dish.