TAILGATE PARMESAN CHICKEN (Gluten Free)

3 lb frying chicken, cut up

1 1/4 cups grated Parmesan cheese
1 tsp salt
1/4 fresh ground black pepper
1/3 cup butter, melted

Preheat oven to 425 degrees.

Wash the chicken and pat dry.

Mix the Parmesan cheese, salt, and pepper toether.

Dip the chicken into the melted butter then into the Parmesan mixture.

Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray. Arrange the coated chicken pieces, skin side down, in the baking pan. Pour the remaining butter over the chicken.

Bake, uncovered, at 425 degrees for 30 minutes. Turn chicken and bake another 20 minutes or until tender and juices run clear.

Yield: 4 servings

file photo of parmesan wings

used for reference only

OLD-FASHIONED TOMATO GRAVY

1/2 lb sliced bacon, diced

1 small onion, chopped
2 tablespoons all-purpose flour
1/8 tsp salt
dash of pepper
1 can (14 1/2 oz) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove bacon to drain on paper towels. Discard drippings except for 2 tablespoons. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for two minutes. reduce heat; simmer, uncovered, for 10 to 15 minutes or until thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

Note: File Photo

1968 MARYLAND FRIED CHICKEN

This is a Better Homes and Gardens through the years recipe.

Note: Click on the pictures to enlarge for easier reading.

GOOD EATS CHICKEN FRIED STEAK AND CREAM GRAVY

This recipe is not vintage but Chicken Fried Steak is vintage in Texas. This recipe is from a restaurant we used to have in Grapevine several years ago. At one point in time they gave out these free cards with their signature chicken fried steak recipe, cream gravy, seasoned flour mix, and batter mix on it. Click on the pictures to enlarge.