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Breaded Chicken


  • 2 cups bread crumbs
  • ½ cups flour
  • ¼ stick margarine
  • 1 ½ tbsp sugar
  • 1 ½ tbsp paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • ½ tbsp salt
  • 1 tsp black pepper
  • Pour a bit of water in a baking dish, covering about half of the bottom
  • Place chicken in baking dish
  • Pour mixture generously over chicken
  • Bake the chicken covered at 350 for as long as you prefer; the longer the softer.
This recipe makes a ton of crumbs so keep it in the freezer and have it ready to use at a moments notice.


This dough, made with shortening and
butter, yields a light, cookie-like texture. If
you require a dairy free dough, simply use all shortening or non-dairy
margarine (instead of butter and shortening). Brush with egg wash and
sprinkle with plain sugar or colored sprinkles.

1/2 cup shortening
1/2 cup unsalted butter or unsalted margarine
l 1/4 cups sugar
3 eggs
1/4 cup orange juice or milk
1 1/2 teaspoons vanilla
4 cups, approximately, all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
FILLINGS (Chocolate Hazelnut Paste, Cherry, Apricot, Prune, or Poppy)
Cream the shortening and sugar. Add
eggs and blend until smooth. (If mixture is hard to blend or seems
curdled, add a bit of the flour to bind). Stir in orange juice or milk
and vanilla. Fold in flour, salt, and baking powder and mix to make a
firm but soft dough. Transfer dough to a lightly floured work surface
and pat into a smooth mass. Cover and let rest ten minutes. Divide dough
into two or three flattened discs. Work with one portion at a time.
(Wrapped in plastic, dough can also be refrigerated for 2-3 days.)
Preheat oven to 350 degrees F.

Roll out dough on lightly floured board
to a thickness of 1/8th inch. Use a 3 inch cookie cutter and cut into
rounds. Brush rounds with egg wash. Fill with a generous teaspoon full
of desired filling. Draw three sides together into center.  Brush
pastries with egg wash. If desired, sprinkle with regular or coarse
sugar, and bake in a until golden brown, about 18-25 minutes.

If you prefer, this dough can be made
ahead and refrigerated (up to 2 days) or frozen (in either a disc of
dough or already formed as filled pastries for a couple of months). If
refrigerating, allow dough to warm up before rolling out. For frozen
pastries, bake without defrosting.

Yields about 4-6 dozen pastries.