Cooking Made Easy with the Use of Canisters. Tressie Sanders

large skillet; bring to a boil on high heat. Reduce heat to medium; cook for 30 minutes. Reduce heat to low; cook for 30 minutes or until tender. Stir occasionally.

      Chicken Tenders

      Ingredients

      2 cups chicken coating

      boneless, skinless chicken breasts (cut in strips) 3 ½ to 4 pounds

      buttermilk for soaking chicken (approx. 2 cups)

      buttermilk for drizzling chicken coating (can use buttermilk used for soaking chicken)

      canola oil (I use 6 to 7 cups)

      Directions

      1 Put 2 cups of chicken coating in a bowl. (When using my chicken coating, you can cook as much chicken you want, add as much chicken coating you want, and drizzle buttermilk according to how much chicken coating you are using.)

      2 Soak chicken tenders in buttermilk for 20 to 25 minutes. Drizzle a few drops of buttermilk onto chicken coating in bowl.

      3 Fluff the buttermilk drops into chicken coating with a fork until little crumbles form.

      4 Dip each piece of chicken into chicken coating fluffed with buttermilk drops.

      5 Preheat oil in work until temperature reaches 350 ºF. Deep fry tenders until golden brown, approximately 6 to 8 minutes.

      6 Remove tenders from wok and cool on paper towel.

      Baked Chicken Wings

      Ingredients

      6 tablespoons Extra Virgin Olive Oil

      1 tablespoon onion powder

      2 teaspoons Lawry’s Seasoned Salt

      1 teaspoon garlic powder

      1 tablespoon restaurant black pepper

      21 to 24 wings

      Directions

      1 Preheat oven to 425 ºF.

      2 Combine olive oil, onion powder, seasoned salt, garlic powder, and black pepper in large bowl. Add chicken wings to olive oil mixture; stir until chicken wings are well-coated.

      3 Bake chicken wings, uncovered, in 15 ¼ × 10 ½ × 2 inch stainless steel baking dish in preheated oven for 1 ½ hours or until tender.

      Broiled Parmesan Catfish Fillets

      Ingredients

      Extra Virgin Olive Oil Spray

      1 cup freshly grated Parmesan cheese

      4 tablespoons Imperial Spread, softened

      ¼ cup light mayonnaise

      2 tablespoons fresh lemon juice (approx. 1 lemon)

      ½ teaspoon dried basil

      1 ½ teaspoon restaurant black pepper (1 ½ teaspoons of mixture)

      ¼ teaspoon creole seasoning

      ¼ teaspoon onion powder

      2 pounds boneless, skinless catfish fillets

      Directions

      1 Preheat oven’s broiler (Hi setting). Spray Extra Virgin Olive Oil Spray on bottom and top of broiling pan.

      2 In a small bowl, mix together Parmesan cheese, Imperial Spread, mayonnaise, lemon juice, dried basil, black pepper, creole seasoning, and onion powder.

      3 Arrange fillets in a single layer on prepared broiler pan. Spread approximately one half of Parmesan mixture on top of catfish fillets. Place catfish fillets in oven and broil 4 to 5 minutes. Remove from oven. Turn catfish fillets over; spread remaining Parmesan mixture over catfish fillets. Broil for 5 to 6 more minutes or until topping is golden brown and fish flakes easily with a fork. After broiling is completed, I place catfish fillets in a 13 × 9 × 2 inch glass casserole dish, then I add drippings from bottom tray of broiling pan to casserole dish with catfish fillets.