FRIED CHICKEN BREAST RECIPE

2  Boneless chicken breasts (can also use 1 turkey breast)
1 c. all-purpose flour
1 tbsp. paprika
4 tsp. salt
1/2 tsp. pepper
2 c. bread crumbs
2 eggs
1/2 c. milk

Heat 1 inch salad oil to 370 degrees.  Cut chicken into strips.  Combine flour, paprika, salt and pepper in bowl - and bread crumbs in another. Mix eggs and milk. Dip chicken in flour mix, then egg mix, then bread crumbs.

Fry a few pieces at a time about 3 to 5 minutes, until tender. Drain on paper towels. 

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LEMON  CHICKEN  SAUCE

4 1/2 tbsp. sugar
4 1/2 tbsp. lemon juice
4 1/2 tbsp. chicken stock
3/4 tsp. salt
2 tsp. cornstarch
1 1/2 tsp. sesame oil
1 1/2 tsp. yellow food coloring (optional)
Rind from lemon
Several drops lemon extract

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

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BARBECUE  SAUCE  FOR  CHICKEN

2 c. vinegar
1/2 c. salt
1/2 stick of oleo
1 tsp. hot pepper
1/2 c. water

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

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MARINATED  CHICKEN  WINGS

3 lbs. chicken wings
1/2 c. soy sauce
1/3 c. salad oil
1 onion, minced
1 tbsp. molasses
4-5 garlic cloves (or sprinkle garlic powder)
1 tsp. dry mustard
1 tsp. Accent

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.  Arrange pieces on cookie sheet and bake, uncovered 1 1/2 hours at 375 degrees.  (Turn once after an hour.)  Yield: 30 to 40 servings.