Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that). in a large heavy fry pan (i use cast iron), heat 2 1/2-3 inches veg oil over medium high heat. set up three bowls. in the first bowl add 1 cup flour and all the salt. mix well in the second bowl add eggs and milk and whisk well. in the third bowl add remaining flour, pepper and spike. mix well now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides. drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.

Target recipe: cover chicken with mixture of water and salt. chill in bowl for least 1 hour. combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. place this mixture in a bowl. add the flour to this bowl. mix flour and seasonings well. remove chicken from water, and dip it into the flour mixture coat well. place coated pieces on a plate for 5 minutes. pressure cook 10 psi 10 minutes note: find the fines herbs if you can. it makes a great deal of difference. steve.