Hi Michaelb.......I don't have any fried chicken recipes......I have a baked one that I've been meaning to try....could be easily adapted for camp oven!! I thought it sounded yumm.... even sorta healthy tooo


Ingredients:

   * 2 cups fine fresh bread crumbs
   * 2 teaspoons Cajun seasoning
   * Dash pepper
   * Dash dried leaf thyme
   * 1/4 teaspoon onion powder
   * 1 teaspoon ground paprika
   * 1 teaspoon dried parsley
   * 4 to 6 boneless chicken breast halves
   * 2 to 3 tablespoons melted butter

Preparation:
Lightly grease a shallow baking dish. Heat oven to 375°.

Put chicken breasts between sheets of plastic wrap and pound lightly to flatten just until you have an even thickness. Brush chicken with the melted butter. Combine remaining ingredients in a shallow bowl or pie plate. Press chicken into the mixture and turn to coat thoroughly. Arrange the coated chicken in the baking dish.

Bake for 25 to 35 minutes, turning after 15 minutes. Cooking time will depend on the thickness of the chicken breasts. Chicken is done when juices run clear when pricked with a fork.
Serves 4 to 6.

Alice Kopreski's Chicken Paprika


1 (3-pound) chicken, cut into 8 pieces
Salt and fresh-ground black pepper, to taste
1/4 cup flour
1/4 cup vegetable oil
1 cup chicken broth, plus more as needed
1 clove garlic, chopped
2 tablespoons paprika
1 cup sour cream
1 tablespoon cornstarch, optional as needed
1 tablespoon cold water, optional as needed

Season chicken with salt and pepper. Dredge chicken pieces in flour and shake off excess.

Heat oil in a nonreactive large Dutch oven over medium-high heat. Saute chicken until golden; this may have to be done in batches. If so, remove browned chicken to a plate and set aside. When all chicken is browned, return all of it to pan with accumulated juices.

Add 1 cup broth, garlic and paprika to chicken in Dutch oven. Bring to a boil over high heat, reduce heat and simmer, uncovered, 20 minutes until tender. Spoon sauce over chicken to coat the pieces. If broth evaporates and pot becomes too dry during cooking time, add additional broth as needed. When chicken is very tender, drain liquid from pot and skim off fat. Return all but 1/2 cup liquid to pot. Combine sour cream with 1/2 cup reserved liquid. Then return this mixture to the pot and stir to combine. Heat thoroughly. If sauce seems thin, mix cornstarch with water and add enough of this paste to thicken sauce to desired consistency.

Makes 4 servings.

Per serving: 552 calories, 67 percent calories from fat, 41 grams total
fat, 137 milligrams cholesterol, 14 grams saturated fat, 33 grams
protein, 9 grams carbohydrates, .82 gram total fiber, 307 milligrams
sodium.

Ann Kopreski, Coral Springs: When I was a young girl growing up in
Brooklyn, N.Y., my mom often prepared Chicken Paprika. I loved the sauce best and would enjoy sopping up all the wonderful flavors with a slice of white bread... If I ate too much bread, I wouldn't have room for the chicken, so I was allowed only one slice... We were lucky as children because we had a big yard. My older brother put up a wonderful swing set for my sister and me, and we would perform all sorts of acrobatic tricks on those swings. During one of my tricks, I fell forward off the swing and hit my head on the iron steps leading out into the yard. I had to be taken to the hospital and received about 10 stitches... Well, that night my mom made her wonderful Chicken Paprika, and, to my great surprise, she told me I didn't have to eat the chicken. And, since she made extra sauce, I was allowed to eat just the sauce with a whole bunch of white bread. It was the first and last time that hitting my head made me happy.


The Ft. Lauderdale Sun Sentinel - May 6, 2004

Stolen from:
http://groups.yahoo.com/group/DutchOvenRecipes/message/172

I use Recipezaar...  Try the following URL

http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=southern+fried+chi...

Derek wrote on May 8^th, 2009 at 7:30pm:


Only until you have eaten it!! Then the story changes, everytime.

Jono

Lil we had your chicken tonight, but I adapted, Karen has the 4 ingredients cook book so I added your spice mix exactly as you posted to 3/4 of a bottle on low fat mayo mix this up and coat chicken, allow to stand for 30 mins, then roll in bread crumbs, put onto baking tray spray with olive oil and bake for 1 hr (30 mins at 220oC, and 30 mins at 150oC.


YuMMMMMMMMMMMMMMMMMMMMMMMMMM.

with this method you can add what ever spice blend to the mayo, I did two wings in a Chan Marsala spice that I got from a guy at work, also YUMMMMMMMMMMMMMMMMMMM.

we also had mashed tatu, and chick pea and lentil dahl also YuMMMMMMMMMMMMMMMMMMMMMM