- 4 Large Boneless Chicken Breasts
   - Texas Pete's Wing Sauce or Choose Your Own
   - 2 Cups of Flower
   - 2 Cups of Milk or Buttermilk
   - Vegetable Oil or Choose Your Own

Directions:

Slice all the chicken breasts into strips of your liking.  Heat up the oil in a large pan or deep fryer. Make sure there is enough oil in it to cover all the chicken you put in.  While the oil is heating up, dip each chicken strip into the milk covering it completely, and then into the flower.  Make sure the flower is well coated on the chicken.  Next put that strip into the oil, repeat until all the chicken is added or until you can not put any more in the oil.  Once the chicken has cooked for about 8 minutes or until golden brown on the outside, remove it and let it drain on a plate covered in paper towels.  Once all the chicken is done cooking place it all into a large Ziploc bag.  Add in  the desired amount of wing sauce, close the bag, and shake well.  Add more sauce if needed to coat the chicken well.

   - 20 Assorted Chicken Wings
   - Texas Pete's Wing Sauce or Choose Your Own
   - 2 Cups of Flower (See Optional)
   - 1 Cup of Milk (See Optional)
   - Vegetable Oil or Choose Your Own

Directions:

If the wings are whole you will need to separate the wing from the pieces that look like leg portions. Heat up the oil in a large pan or deep fryer. Make sure there is enough oil in it to cover all the chicken you put in.  Put the wings into the oil until all the chicken is added or until you can not put any more in the oil.  Once the chicken has cooked for about 8 minutes or until golden brown on the outside, remove it and let it drain on a plate covered in paper towels.  Once all the chicken is done cooking place it all into a large Ziploc bag.  Add in  the desired amount of wing sauce, close the bag, and shake well.  Add more sauce if needed to coat the chicken well.

(Optional: While the oil is heating up, dip each chicken wing into the milk covering it completely, and then into the flower.  Make sure the flower is well coated on the chicken.)

   - 2 Boneless Chicken Breasts
   - 2 Cups of Flower
   - 1 Cup of Milk or Buttermilk
   - 1 Tsp of Salt
   - 1 Tsp of Pepper
   - Vegetable Oil or Choose Your Own

Directions:

Mix the flower, salt and pepper in a large bowl. Then slice all the chicken breasts into strips of your liking.  Heat up the oil in a large pan or deep fryer. Make sure there is enough oil in it to cover all the chicken you put in.  While the oil is heating up, dip each chicken strip into the milk covering it completely, and then into the flower mixture.  Make sure the flower is well coated on the chicken.  Next put that strip into the oil, repeat until all the chicken is added or until you can not put any more in the oil.  Once the chicken has cooked for about 8 minutes or until golden brown on the outside, remove it and let it drain on a plate covered in paper towels.

(Optional: Dip each piece of chicken in the milk and flower twice. This will give a thicker and crispier breading. You will need 2 cups of milk or buttermilk for this.)

   - 2 Boneless Chicken Breasts
   - 2 Cups of Flower
   - 1 Cup of Milk or Buttermilk
   - 1 Tsp of Salt
   - 1 Tsp of Pepper
   - 2 Tsp of Chili Powder
   - Vegetable Oil or Choose Your Own

Tools:

   - Meat Tenderizer

Directions:

Mix the flower, salt, pepper and chili powder in a large bowl. Place a chicken breast in a Ziploc bag and remove all the air.  Next use the meat tenderizer to flatten the chicken as much as possible until it has the same thickness all throughout.  Heat up the oil in a large pan or deep fryer. Make sure there is enough oil to almost cover the chicken.  While the oil is heating up, dip each chicken breast into the milk covering it completely, and then into the flower mixture.  Make sure the flower is well coated on the chicken.  Next put the chicken breasts into the oil.  Once the chicken has cooked for about 5 minutes flip it over and continue cooking for another 5 minutes or until golden brown.  Remove them and let them drain on a plate covered in paper towels.

(Optional: Dip each piece of chicken in the milk and flower twice. This will give a thicker and crispier breading. You will need 2 cups of milk or buttermilk for this.)

   - 4 Boneless Chicken Breasts
   - 3 Cups of Italian Breading
   - 4 Eggs Beaten
   - 1 Jar of Favorite Pasta Sauce Or Use My Recipe
   - Parmesan Cheese
   - Grated Mozzarella Cheese

Directions:

First tenderize the chicken with a meat tenderizer hammer. To do this wrap each breast loosely in saran wrap and beat it with the large spiked side of the hammer.  Once all 4 breasts are done, place them in the egg wash. Next place each breast in the Italian breading and coat them well.  Pre-heat the oven to 350 degrees and bake for 30 minutes. Heat up the pasta sauce and set aside on low heat. After the chicken is done remove from the oven and spoon the pasta sauce over the top of each breast. Then sprinkle the parmesan and mozzarella on top and place back into the oven for another 5 minutes. Remove and serve with garlic bread and what ever other sides you wish. A good idea would be to serve with fettuccini alfrado.

   - 8 Cups Cooked Pene Pasta
   - 4 Boneless Chicken Breasts
   - Ken's Steak House Cesar Dressing
   - Olive Oil
   - Ground Parmesan Cheese

Directions:

First tenderize the chicken with a meat tenderizer hammer. To do this wrap each breast loosely in saran wrap and beat it with the large spiked side of the hammer. Once all 4 breasts are done, place them in a bowl and coat well with the cesar dressing. Next pre-heat the oven to 350 degrees and cook the chicken breasts for 30 minutes. Once the chicken is done, remove from the oven and dice it up into small pieces. Next add 1 tbsp of the olive oil to the cooked pasta. Next add 1 cup of grated parmesan cheese to the pasta and add the chicken. Serve with cesar salad or garlic bread.

   - 8 Cups Cooked Pene Pasta
   - 4 Boneless Chicken Breasts
   - Garlic Salt with Parmesan
   - Chili Powder
   - Olive Oil
   - Ground Parmesan Cheese

Directions:

First tenderize the chicken with a meat tenderizer hammer. To do this wrap each breast loosely in saran wrap and beat it with the large spiked side of the hammer. Once all 4 breasts are done, place them in a bowl and coat well with 1 tsp of chili powder and 2 tsp of garlic salt. Next pre-heat the oven to 350 degrees and cook the chicken breasts for 30 minutes. Once the chicken is done, remove from the oven and dice it up into small pieces. Next add 1 tbsp of the olive oil to the cooked pasta. Next add 1 cup of grated parmesan cheese to the pasta, add the chicken, and 1 tbsp of garlic salt.  Mix well. Serve with cesar salad or garlic bread.