foodsbasket

Garlic Prawns

janzdulay21@gmail.com (janzcky21) — Thu, 14 Apr 2011 21:17:00 -0700

INGREDIENTS:
olive oil 18 to 21 green king prawns 1 Scotch Bonnet or 3 small Anaheim peppers
8 to 10 garlic cloves, crushed 1/3 cup chopped parsley 1 teaspoon chopped cilantro

Procedure:
1 Half fill a large heatproof baking dish with oil; place in a 375 degree F. oven until oil is hot (or heat over a grill). Meanwhile, shell and clean prawns, leaving the tails attached. Halve chili peppers. When oil is sufficiently hot, add peppers, garlic, and prawns. Cook 3 to 5 minutes, turn prawns over, and cook an additional 3 to 5 minutes or until prawns are pink and oil is sizzling. Serve at once. Top with parsley and cilantro. Allow 3 prawns per serving.

Mushroom Sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:58:00 -0700

Ingredients
1/4 cup butter
1/2 pound mushrooms, sliced
1 teaspoon soy sauce
3/4 cup heavy cream
1 tablespoon Dijon mustard
Dash paprika
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Direction:
Melt the butter in a large skillet. Saute’ the mushrooms until tender. Stir in the soy sauce, cream and mustard. Bring to a slow boil on medium heat; cook until the sauce has thickened, stirring frequently. Add the paprika and parsley. Season to taste.

Makes 3 servings

NOTE: This sauce is nice served over fish fillets, chicken breasts, hamburger patties, steaks, veggies, pastas etc.

Hawaiian Barbecue Sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:53:00 -0700

INGREDIENTS:
3/4 cup unsweetened pineapple juice
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup lemon juice
1/4 cup molasses
1 teaspoon ground ginger

Procedure:
1 Combine all ingredients, stirring well.
Use sauce to baste chicken or lamb when grilling.

chilli tomato sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:46:00 -0700

INGREDIENTS:
1 medium-sized onion, minced 2 tablespoons salad oil 3-1/2 cups tomato puree
2 cloves garlic, minced or mashed 4 tablespoons chile powder 1/2 teaspoon ground cumin seed
1/4 teaspoon dried oregano 1 teaspoon salt

Procedure:
1 Saute onion in salad oil just until limp and yellow. Add tomato puree and garlic. Gradually stir in chile powder. Add cumin seed, oregano, and salt. Cover and simmer at least 30 minutes, stirring frequently. Strain through a medium-fine wire strainer.

Butter Sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:42:00 -0700

INGREDIENTS:
3 tbls flour 4 tbls butter 2 cups water
salt and pepper 2 egg yolks, beaten, or 1/2 cup cream

Procedure:
1 Brown flour in butter over medium heat. Add water gradually, stirring constantly to form a smooth sauce. Season and continue stirring until sauce thickens. The sauce may be enriched by adding egg yolks or cream which should be well blended.

Meat Ball Sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:24:00 -0700

INGREDIENTS:
1 pound ground beef 1 cup soft bread crumbs (2 slices) 2 cans (about 10 ounces each) spaghetti sauce with mushrooms
2 tablespoons butter or margarine 1 can (8 ounces) tomato sauce

Procedure:
1 Mix ground beef with bread crumbs and 1/2 cup of the spaghetti sauce in a medium-size bowl; shape into 24 small balls.
2 Brown in butter or margarine in a large frying pan; stir in remaining spaghetti and tomato sauces. Simmer 15 minutes to blend flavors. Spoon over hot cooked spaghetti.

Maple Barbecue Sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:20:00 -0700

INGREDIENTS:
3/4 cup maple syrup 2 Tbsp chili sauce 2 Tbsp cider vinegar
1-1/2 Tbsp chopped onions 1 Tbsp Worcestershire sauce 1 tsp salt
1/2 tsp dry mustard 1/2 tsp black pepper

Procedure:
1 Combine all ingredients and brush on top of 3 pounds of beef, pork or poultry. Baste frequently with sauce while baking.

Giblet Gravy

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:16:00 -0700

"Giblets," which can be pronounced either as "JIBB-letz" or "GIBB-letz," is a culinary term used to refer to the internal organs of poultry carcasses — namely, the heart, liver, and gizzard. The origin of the word comes from gibier, which is the Old French word for "game."

INGREDIENTS:
2 quarts chicken broth 2 teaspoons seasoned salt 1 teaspoon rubbed sage
1 teaspoon garlic powder 1/2 teaspoon coarsely ground pepper 1/2 teaspoon ground thyme
1-1/2 pounds giblets 1 cup chopped onions 1/2 cup chopped green bell pepper
1/4 cup chopped celery 1 cup water 1/2 cup all-purpose flour

Procedure:
1 In a medium saucepan, bring chicken broth, seasoned salt, sage, powder, pepper, and thyme to a boil. Reduce heat and add giblets. Simmer over low heat, covered, for 1 hour. Remove giblets brom broth; allow to cool and chop. Return chopped giblets to broth, add vegetables, and heat to medium. In a separate bowl, mix together water and flour to form a smooth, thin paste. Slowly add flour paste to broth mixture. Cook, stirring constantly, until gravy boils, about 2 minutes.

Barbecue Sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:12:00 -0700

INGREDIENTS:
2 cups chopped tomatoes 1 medium onion, finely chopped 1/4 cup butter or margarine, melted
1/4 cup vinegar 1 tablespoon sugar 1 tablespoon paprika
1 tablespoon pepper 2 teaspoons salt 1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce 1 clove garlic 1/2 pod red pepper.

Procedure:
1 Process tomatoes through a food mill. Set tomatoes aside.
2 Saute onion in butter in a medium saucepan until tender. stir in tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer sauce, uncovered, 15 minutes, stirring occasionally. Remove and discard garlic and red pepepr pod. Serve sauce over sliced pork.

Lemon-Garlic Grilling Sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:08:00 -0700

INGREDIENTS:
1/2 cup butter or margarine, melted 1/4 cup lemon juice 1 tablespoon Worcestershire sauce
3 cloves garlic, peeled and minced 1/2 teaspoon Tabasco pepper sauce 1/4 teaspoon black pepper

Procedure:
1 Combine butter, lemon juice, Worcestershire sauce, garlic, Tabasco sauce and black pepper in small bowl; mix well. Brush on fish, seafood, poultry or vegetables during frilling or broiling. Heat any remaining sauce and serve with grilled foods.

Hoisin Peanut Dipping Sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 22:04:00 -0700

INGREDIENTS:
1 cup peanut sauce, prepared 1 cup hoisin sauce

Procedure:
1. mix ingredients well

Lumpia Sauce

janzdulay21@gmail.com (janzcky21) — Mon, 11 Apr 2011 21:56:00 -0700

INGREDIENTS:
4 tablespoons cornstarch 1/3 cup brown sugar 1/4 cup soy sauce
1-1/2 cups water crushed garlic

Procedure:
1 Combine cornstarch, sugar, soy sauce and water. Cook 5 minutes over low heat, stirring constantly to prevent lumps. When done, serve with crushed garlic.

Lechon Paksiw Recipe

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 21:48:00 -0700

Estimated cooking time: 70 minutes

Lechon Paksiw Ingredients:
2 tbsp cooking oil
2 tbsp crushed garlic
1 kg left-over lechon, cut into serving pieces
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste
¼ cup vinegar
2 cups lechon liver sauce
1 cup water
¼ cup brown sugar
¼ cup liver spread
Siling panigang (optional)

Lechon Paksiw Cooking Instructions:
Heat cooking oil. Sauté garlic and onion until limp.
Stir in left-over lechon and cook for 5 minutes.
Season with MAGGI MAGIC SARAP, salt and pepper to taste.
Pour in vinegar. Do not stir until boiling. Add liver sauce and water.
Cover and bring to a boil. Add sugar and liver spread.
Simmer for another 5-10 minutes until sauce slightly thickens.
Add siling panigang if desired.

Beef in Oyster Sauce

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 21:37:00 -0700

Ingredients:
1 lb beef tenderloin or sirloin, thinly sliced
2 cups fresh spinach, cleaned
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons chili, minced
3 tablespoons cooking oil

Cooking procedure:
1. Combine beef, oyster sauce, soy sauce, salt, and ground black pepper. Mix and marinate for at least 30 minutes.
2. Heat a wok and pour-in cooking oil.
3. Sauté garlic, ginger, and chili.
4. Stir-fry spinach then place in a serving plate and set aside.
5. Using the same wok with remaining oil, stir-fry the marinated beef for 5 to 6 minutes or until the color turns brown.
6. Arrange the beef on top of the spinach.
7. Serve. Share and enjoy!

Lengua in Mushroom Sauce

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 21:29:00 -0700

Lengua in Mushroom sauce is a rich and flavorful ox tongue dish. Its creaminess reminds me of beef stroganoff – pasta or mashed potatoes are a good idea for sides. Steamed rice will work too, but make sure to have at least an extra cup – you’ll definitely need it.
Ingredients:
2 lbs ox tongue (lengua); cleaned, boiled until tender, skinned, and sliced
12 pieces fresh white mushrooms, sliced
10 ounces cream of mushroom condensed soup
3 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water

Cooking procedure:
1. Heat a cooking pot then melt-in the butter.
2. Pan-fry the sliced ox tongue in medium heat for about 4 minutes per side.
3. Remove the fried ox tongue and set aside.
4. On the same cooking pot using the remaining butter, sauté garlic and onion.
5. Add the sliced mushrooms and cook for 2 minutes.
6. Add salt, ground black pepper, cream of mushroom soup, and water then stir. Cook for 3 minutes.
7. Put-in the pan-fried ox tongue and stir. Simmer for 20 to 30 minutes in low to medium heat (add water as needed).
8. Turn-off heat then transfer to a serving plate.
9. Serve with mashed potato or rice.
10. Share and enjoy!

Beef Mechado

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 21:24:00 -0700

I enjoy eating tomato based dishes especially if beef is used. However, the time needed to tenderize the meat tests my patience. Good thing I was able to buy a reliable pressure cooker to solve my problem. I acknowledge the fact that slow cooked meals are still the best but sometimes we need to improvise our cooking methods to suit our busy world.
Ingredients:
3 cloves garlic, crushed
1 piece large onion, sliced
2 lbs beefchuck,cubed
8 ounces tomato sauce
1 cup water
3 tbsp cooking oil
1 slice lemon with rind
1 piece large potato, cubed
1/4 cup soy sauce
1/2 tsp. ground black pepper
2 pcs. bay leaves (laurel)
2 tsp. salt

Cooking procedure:
1. Heat cooking oil in a pan then saute the garlic and onion.
2. Put-in the beef and saute for about 3 minutes or until color turns light brown
3. Add the tomato sauce and water then simmer until the meat is tender. Add water as needed
4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates
5. Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes)
6. Place in a serving plate then serve hot with rice. Share and Enjoy!

SHRIMP CURRY FILIPINO STYLE

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 21:19:00 -0700

INGREDIENTS
1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream/gata ng niyog
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks onion leeks (cut into 2? long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin
1 tsp pepper (powdered)
3 pcs eggplant sliced cut into 4pcs
2 3 jalapeno , minced salt to taste

PROCEDURES:
Saute garlic until brown. Add onions, pepper strips, and garlic. Stir for 3 minutes. Pour in coconut cream then add shrimps and eggplant. Stir until it boils. Add curry powder, season with salt, vetsin, jalapeno, onion leeks and powdered pepper. Simmer until cream thickens.. Subtitute to coconut cream – 1/4 cup evaporated milk and 3/4 cup water

Beef With Broccoli

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 21:09:00 -0700

Serves 3 to 4
Ingredients:
3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water
1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:
Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.
Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.
Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.
Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.
Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you’ll need to add more water).

Chicken Pochero

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 21:06:00 -0700

Ingredients:
2 lbs chicken, cut into serving pieces
1/2 piece cabbage, quartered
1 bunch Bok choy (pechay)
1 bundle long green beans, cleaned and ends trimmed
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large plantain banana, sliced
3 pieces chorizo (or Chinese sausage), sliced thinly
1 large tomato, diced
1 medium sized onion, diced
2 tbsp whole pepper corn
2 tbsp fish sauce
1 tsp garlic
1 small can tomato sauce
1 cup garbanzos

Cooking Procedure:
1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside
2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Sauté the garlic, onion, and tomato
4. Add the Chicken and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy
10. Serve hot. Share and Enjoy!

Humba Recipe

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 21:02:00 -0700

Humba Recipe is a sugar braised pork belly, another popular Filipino food originated somewhere in the Visayas and Mindanao regions.

Preparation Time: 15 minutes plus 15 minutes to marinate pork
Cooking Time: 1 hour
Servings: 6 – 8

Humba Ingredients:
1 kg. liempo, cut into serving pieces, skin on
¾ cup vinegar
¼ cup MAGGI Savor, Classic
3 cups water
1 tbsp. salted black beans
½ cup raw skinless peanuts
1 tbsp. minced garlic
2 bay leaves
1 tbsp. tajure
1 tsp. black pepper
2 tbsp. brown sugar
1 8g. pack MAGGI MAGIC SARAP

Humba Cooking Instructions:
1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
2. In a pan, put together marinated pork, water, black beans, peanuts and garlic. Bring to a boil then add bay leaves, tajure, black pepper, sugar and MAGGI MAGIC SARAP.
3. Cook covered for at least 45 minutes or until meat is tender. Serve hot with steamed rice.Nutritional Content:Calories: 571
Carbohydrates (g): 8
Protein (g): 29
Fats (g): 47
Tags: pork

Chicken Lasagna

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 20:52:00 -0700

INGREDIENTS:
9 lasagna noodles (9 ounces) 2 tespoons olive oil 1 large red onion, finely chopped
1 carrot, finely chopped 4 cloves garlic, minced 3/4 pound skinless, boneless chicken breasts, cut into small pieces
1/2 cup dry white wine 2-1/2 cups canned crushed tomatoes 1/2 teaspoon dried rosemary
1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes
1-3/4 cups low-fat (1%) milk 3 tablespoons flour 1/4 cup grated Parmesan cheese
Procedure:
1 In a large pot of boiling water, cook the noodles until almost tender. Drain. Transfer to a bowl of cold water to prevent sticking. Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion, carrot, and garlic and cook until the onion is softened, about 5 minutes.
2 In a food processor, process the chicken until coarsely ground. Add the chicken to the skillet and stir until lightly colored, about 2 minutes. Add the wine, increase the heat to high, and cook until the liquid has been reduced by half, about 2 minutes. Stir in the tomatoes, rosemary, salt, 1/4 teaspoon of the black pepper, and the red pepper flakes. Return to a boil, reduce to a simmer, and cook, uncovered, for 5 minutes to blend the flavors.
3 Preheat the oven to 400 F. In a medium saucepan, whisk the milk into the flour and cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Stir in the remaining 1/4 teaspoon black pepper.
4 Spray a 9-inch square baking dish with nonstick cooking spray. Dividing the ingredients evenly, build the lasagna in three layers, using the following order: noodles, chicken sauce, white sauce, Parmesan. Bake for 20 minutes, or until bubbling hot. Divide among 4 plates and serve.

Fettuccine with Asparagus

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 20:47:00 -0700

INGREDIENTS:
1-3/4 pounds fresh asparagus spears 1/2 cup butter or margarine, divided 1/2 pound fresh mushrooms, thinly sliced
2 sweet red peppers, cut into julienne strips 2 cups whipping cream 3 quarts water
12 ounces uncooked fresh fettuccine 4 ounces prosciutto, cut into julienne strips 1/2 teaspoon salt
1/4 teaspoon pepper 1-1/2 cups freshly grated Parmesan cheese, divided.
Procedure:
1 Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces. Cook asparagus, uncovered, in boiling water to cover 3 to 4 minutes or until crisp-tender. Drain and set aside.
2 Melt 1/4 cup butter in a large skillet. Add mushrooms and sweet red pepper, and saute until pepper is crisp-tender; set aside.
3 Heat whipping cream in a heavy saucepan over medium heat until simmering. Reduce heat, and continue to simmer 15 minutes or until slightly thickened. Remove from heat. Set aside, and keep whipping cream warm.
4 Bring water to a boil in a large Dutch oven. Add fettuccine; return to a boil. Boil 3 to 4 minutes or until fettuccine is cooked but still firm; drain well. Place fettuccine in a large bowl. Add remaining 1/4 cup butter, and toss gently until butter melts. Add asparagus, sauteed vegetables, whipping cream, prosciutto, salt, pepper, and 3/4 cup Parmesan cheese; toss well. Serve with remaining 3/4 cup Parmesan cheese.

Baked Macaroni, Ham and Cheese

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 20:41:00 -0700

INGREDIENTS:
8 oz. (4 cups) uncooked bow tie pasta (farfalle) 1/4 cup butter or margarine 1 small garlic clove, minced
1/4 cup all purpose flour 2 cups milk 6 oz (1-1/2 cups) shredded extra-sharp cheddar cheese
4 drops hot pepper sauce 1 cup julienne-cut (1-1/2×1/4×1/4-inch) cooked ham
Procedure:
1 Heat oven to 375 F. Spray 1-1/2 quart casserole with nonstick cooking spray.
2 Cook bow tie pasta to desired doneness as directed on package.
3 Meanwhile, in medium saucepan, melt butter over medium heat. Add garlic; cook 1 minute. With wire shisk, blend in flour; cook and stir 1 minute. Add milk; cook until mixture boils and thickens, stirring occasionally. Reduce heat to low. Add cheese; stir until melted. Stir in hot pepper sauce. If desired, add salt and pepper to taste. Stir in ham.
4 Drain bow tie pasta; return to saucepan. Add cheese sauce; mix well. Spoon into spray-coated casserole.
5 Bake at 375 F. for 25 to 30 minutes or until lightly browned and bubbly.

Pasta Seafood Salad

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 20:34:00 -0700

INGREDIENTS:
8 oz. (3 cups) uncooked small shell pasta 1/2 cup frozen peas 1 cup mayonnaise
1/4 cup milk 2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed 4 teaspoons lemon juice
1/2 teaspoon worcestershire sauce 24 oz (4 cups) imitation crabmeat, chopped 1 (8-oz) can sliced water chestnuts, drained
1 red bell pepper, chopped 1/2 cup sliced green onions.

Procedure:
1 Cook pasta shells to desired doneness as directed on package, adding peas during last 2 minutes of cooking time.
2 Meanwhile, in large bowl, combine mayonnaise, milk, dill weed, lemon juice and worcestershire sauce; mix well.
3 Drain pasta shells and peas; rinse with cold water to cool.
4 Add cooked pasta shells and peas and all remaining ingredients to mayonnaise mixture; mix well.

Garlic Chicken Fried Chicken

janzdulay21@gmail.com (janzcky21) — Sun, 10 Apr 2011 20:24:00 -0700

Ingredients
* 2 teaspoons garlic powder, or to taste
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 cup seasoned bread crumbs
* 1 cup all-purpose flour
* 1/2 cup milk
* 1 egg
* 4 skinless, boneless chicken breast halves – pounded thin
* 1 cup oil for frying, or as needed
Directions
1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.