Type what you have

Ingredients

• ✓ all-purpose flour
• chickpea
• yellow onion
• parsley
• garlic
• lemon juice
• salt
• cumin
• coriander
• baking soda
• cayenne pepper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• eggplant
• salt
• chicken breast
• egg
• bread crumb
• olive oil
• garlic
• red wine vinegar
• olive oil
• roasted red pepper
• salt
• pepper
• pita bread

Instructions

1. 1 Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
2. 2 Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
3. 3 Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
4. 4 Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
5. 5 Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
6. 6 To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

By marie

Ingredients

• ✓ all-purpose flour
• black pepper
• lemon
• butter
• cayenne pepper
• black pepper
• cumin
• coriander
• salt
• parsley
• green lentil
• water
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds.
2. 2 Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, for 1 1/2 hours.
3. 3 Whisk flour and butter together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes.
4. 4 Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

By Debra Fox Sullivan

Ingredients

• ✓ all-purpose flour
• butter
• cheddar cheese
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour in a large bowl. Sprinkle in butter; rub butter into flour until it resembles bread crumbs. Stir in cheese.
3. 3 Sprinkle cold water over flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow dough to form a ball and cleanly leave the sides of the bowl.
4. 4 Wrap dough in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Roll out dough and place in a 9-inch pie or quiche pan. Use a fork to prick holes over the bottom of pastry.
6. 6 Bake crust in the preheated oven for 10 minutes before filling with quiche filling of your choice.

By Joanna

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• white sugar
• black pepper
• yeast
• salt
• water
• margarine
• egg
• egg yolk
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
2. 2 Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
3. 3 Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
4. 4 Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
5. 5 Bake in the preheated oven until golden brown, about 25 minutes.

By jbertsch

Ingredients

• ✓ all-purpose flour
• baking soda
• salt
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
2. 2 In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

By Amy Seiter

Ingredients

• ✓ all-purpose flour
• rolled oat
• baking soda
• salt
• butter
• honey
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
2. 2 In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
3. 3 Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

By Terri Thompson

Ingredients

• ✓ all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• date
• buttermilk
• egg
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
2. 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
3. 3 Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
4. 4 Spoon batter into prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.

By Jeannette

Ingredients

• ✓ all-purpose flour
• chicken stock
• garlic
• butter
• white wine
• swiss cheese

Instructions

1. 1 Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
2. 2 In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
3. 3 Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

By Karena

Ingredients

• ✓ all-purpose flour
• vanilla bean
• butter
• sugar
• almond flour
• hazelnut spread

Instructions

1. 1 Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
2. 2 In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
3. 3 Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
4. 4 Repeat with remaining dough to make 16 cookies.
5. 5 Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
6. 6 Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

By Nutella hazelnut spread

Ingredients

• ✓ all-purpose flour
• sugar
• cocoa powder
• salt
• prune
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
2. 2 Stir together sugar, flour, cocoa, and salt in a mixing bowl. Add baby food, eggs, oil, and vanilla; mix until well blended. Spread batter evenly into the prepared pan.
3. 3 Bake in the preheated oven until the top is shiny and a toothpick inserted into the center comes out clean, about 30 minutes.
4. 4 Let cool completely before cutting into 16 squares.

By Roberta Tripp

Ingredients

• ✓ all-purpose flour
• paprika
• salt
• black pepper
• chili powder
• cayenne pepper
• egg
• milk
• potato
• vegetable oil

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. 2 Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
3. 3 Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

By Brooke'smom

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• brown sugar
• peanut butter
• butter
• egg
• vanilla extract
• milk
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Whisk flour, baking powder, and salt together in a bowl.
3. 3 Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
4. 4 Spoon batter into the prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.

By BakingWithWings

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• rye flour
• salt
• water
• brown sugar
• active dry yeast
• olive oil

Instructions

1. 1 Combine 2 1/2 cups all-purpose flour, rye flour, and salt in a bowl.
2. 2 Pour 1/2 cup water into a microwave-safe bowl. Microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
3. 3 Add yeast mixture to flour mixture.
4. 4 Pour remaining 1 cup water into a microwave-safe bowl. Microwave for 30 seconds. Stir olive oil into warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
5. 5 Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in volume, about 1 hour.
6. 6 Punch down dough and transfer to a floured work surface. Roll or shape dough into desired shape.

By Doug

Ingredients

• ✓ all-purpose flour
• butter
• mushroom
• chicken broth
• beef bouillon
• sherry
• heavy cream

Instructions

1. 1 In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

By Sadie

Ingredients

• ✓ all-purpose flour
• cornstarch
• baking soda
• baking powder
• brown sugar
• egg
• apple
• cinnamon
• clove
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sift flour, cornstarch, baking soda, and baking powder together in a bowl.
3. 3 Mix brown sugar and egg together in a bowl; stir in apples, cinnamon, and cloves. Blend softened butter into the apple mixture with a fork. Slowly stir flower mixture into the apple mixture until combined. Spoon batter onto a baking sheet.
4. 4 Bake in the preheated oven until lightly brown, about 12 minutes.

By TASTYMEL

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• salt
• vegetable shortening

Instructions

1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan

Ingredients

• ✓ all-purpose flour
• salt
• baking soda
• cream of tartar
• butter
• shortening
• white sugar
• egg
• vanilla extract
• candy sprinkle

Instructions

1. 1 Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
2. 2 Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
4. 4 Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
5. 5 Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

By Kristine

Ingredients

• ✓ all-purpose flour
• baking soda
• butter
• margarine
• white sugar
• brown sugar
• vanilla pudding mix
• egg
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour and baking soda in a bowl.
2. 2 In a large bowl, mash the butter and margarine together until thoroughly blended, and mix in the white sugar, brown sugar, and instant pudding mix. Beat in eggs and vanilla extract until the mixture is smooth and creamy. Mix in the flour in several additions, then mix in the chocolate chips. Dough will be stiff.
3. 3 Drop by tablespoon onto an ungreased, nonstick baking sheet, about 2 inches apart; flatten the cookies slightly.
4. 4 Bake in the preheated oven until light brown and still soft on top, 8 to 10 minutes. Do not overbake. Allow to cool for 1 minute on the baking sheets before removing and cooling completely on racks.

By Laurie Ditch

Ingredients

• ✓ all-purpose flour
• butter
• milk
• tomato soup
• cheddar cheese
• mustard powder
• worcestershire sauce
• paprika

Instructions

1. 1 Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.

By Hannah

Ingredients

• ✓ all-purpose flour
• cornmeal
• white sugar
• baking powder
• salt
• buttermilk
• butter
• egg
• blueberry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
2. 2 Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
3. 3 Spoon batter into the prepared muffin tin.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By JayC

Ingredients

• ✓ all-purpose flour
• baking soda
• salt
• water
• cocoa powder
• banana
• greek yogurt
• butter
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Whisk flour, baking soda, and salt together in a bowl.
3. 3 Whisk hot water and cocoa powder in a large bowl until smooth.
4. 4 Combine mashed bananas, Greek yogurt, butter, brown sugar, eggs, and vanilla extract in another large bowl; mix well. Fold in flour mixture until thoroughly combined.
5. 5 Mix half of the banana mixture into the cocoa mixture until well combined.
6. 6 Spoon banana mixture and cocoa mixture into the prepared pan, alternating between the two.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

By Chef V

Ingredients

• ✓ all-purpose flour
• soy protein powder
• oat flour
• sugar
• brown sugar
• greek yogurt
• butter
• vanilla extract
• milk
• chocolate chip

Instructions

1. 1 Combine all-purpose flour, soy protein powder, and oat flour together in a bowl.
2. 2 Beat white sugar, brown sugar, yogurt, and butter together in a large bowl with an electric mixer until smooth and creamy. Add vanilla extract. Stir in flour mixture. Mix in milk, 1 tablespoon at a time, until batter is thick and smooth. Fold in chocolate chips.
3. 3 Roll batter into 1-inch balls with your hands. Arrange on a baking sheet. Transfer to the freezer and chill until firm, about 1 hour, or in the refrigerator, 2 to 3 hours.

By alica

Ingredients

• ✓ all-purpose flour
• white sugar
• baking powder
• margarine
• egg
• vanilla extract
• poppy seed filling

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
3. 3 Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
4. 4 Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
5. 5 Bake in the preheated oven until cookies are golden brown, about 25 minutes.

By ilana

Ingredients

• ✓ all-purpose flour
• butter
• brown sugar
• egg
• vanilla extract
• baking soda
• salt
• pecan
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch baking pan.
2. 2 Beat brown sugar, eggs, flour, vanilla extract, baking soda, and salt together in a bowl until smooth; stir in pecans. Spread the sugar mixture over the butter in the baking pan.
3. 3 Bake in the preheated oven until set and golden, 30 to 35 minutes. Remove from oven; dust with confectioners' sugar. Cool until easily touched, about 10 minutes; cut into bars.

By benson_lorraine

Ingredients

• ✓ all-purpose flour
• vegetable oil
• egg
• milk
• salt
• bread crumb
• yellow squash
• cream cheese

Instructions

1. 1 Heat oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
2. 2 Beat egg, milk, and salt in a shallow bowl. Place bread crumbs in another shallow bowl.
3. 3 Coat both sides of squash slices in flour. Dip each slice in the egg mixture, then coat both sides with bread crumbs.
4. 4 Place 4 to 5 slices in the hot oil and fry until golden brown and fork-tender, about 3 minutes on each side, using tongs and a fork to help turn them over in the pan. Do not overcrowd; overcrowding will reduce crispiness. Set fried slices on a paper towel-lined plate to absorb excess oil. Continue frying remaining slices. Let cool, about 5 minutes.
5. 5 "Frost" slices with some of the vegetable cream cheese as desired. Serve while still warm, or at room temperature.

By 1sunnyangel

Ingredients

• ✓ all-purpose flour
• yogurt
• egg
• water
• hot chile pepper
• celery
• swiss chard
• spinach

Instructions

1. 1 Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
2. 2 Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.

By Traci-in-Cali

Ingredients

• ✓ all-purpose flour
• rolled oat
• brown sugar
• baking soda
• salt
• butter
• raspberry jam

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan; line with greased foil.
2. 2 Combine flour, oats, brown sugar, baking soda, and salt in a large bowl. Rub in butter using your hands or a pastry blender to form a crumbly mixture.
3. 3 Press 2 cups oat mixture into the bottom of the prepared pan.
4. 4 Spread jam to within 1/4 inch of the edge.
5. 5 Sprinkle remaining crumb mixture on top; press down lightly into jam.
6. 6 Bake in the preheated oven until lightly browned, 35 to 40 minutes.
7. 7 Allow to cool before cutting into bars.

By MARBALET

Ingredients

• ✓ all-purpose flour
• chicken broth
• broccoli
• margarine
• onion
• milk
• processed cheese food
• white pepper

Instructions

1. 1 Bring broth to a simmer in a large pot over medium heat. Cook broccoli in simmering broth for 15 minutes.
2. 2 Meanwhile, in a separate skillet over medium heat, melt margarine. Add onion and sauté for 5 minutes, or to desired tenderness. Stir flour into onion until pasty. Gradually add milk and stir until thick.
3. 3 Add onion mixture to broccoli mixture in the pot and stir well. Stir in cheese until melted; do not boil. Season with white pepper.

By Melissa Morgan

Ingredients

• ✓ all-purpose flour
• vegetable oil
• garlic salt
• black pepper
• egg
• chicken breast

Instructions

1. 1 Gather all ingredients. Heat 1 inch oil in a large skillet or saucepan to 350 degrees F (175 degrees C).
2. 2 Stir together flour, garlic salt, and pepper in a bowl. Dip chicken pieces into beaten eggs, then press each piece into flour mixture to coat well; shake off excess flour. Place coated chicken pieces onto a plate.
3. 3 Working in batches, fry chicken in hot oil until golden brown and no longer pink in the center.
4. 4 An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve and enjoy!

By Nichole