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Best Fried Chicken Rollups Ever I egg rolled chicken

Ingredients

1 onion, lightly seasoned

5 green onions, thinly sliced

1 teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons chicken bouillon granules

2 1/8 teaspoons celery seed

1 cup fried chicken breast halves

1 teaspoon cornstarch

4 tablespoons peanut oil

1/8 teaspoon paprika

1/8 teaspoon salt (optional)

Directions

Place chicken pieces in a shallow dish or bowl and dust with freshly ground black pepper. Mix in oil, celery seed, garlicpowder, olive oil and chicken bouillon granules. Add celery seed and paprika to skillet; cook over medium high heat 5 minutes, or until chicken pieces begin to turn golden. Sprinkle with toasted saranaves, tomato sauce, taco sauce or margaritas and salt to taste. Cover dish and place in oven for 5 minutes. Remove half of chicken pieces and discard bones and fat. Let cool 10 minutes.

Lightly grease 4 (3/4 inch) round or oval skillet. Heat oil in skillet over medium heat. Fry chicken pieces 1 or 2 until golden, turning once. Transfer to skillet or saucepan; cook over medium heat 3 minutes. Add chicken pieces; cook 6 minutes more, or until chicken is no longer pink.