Better4U Fried Chicken

You may have to cut amounts for smaller or larger families.
This is a fav of my Mom's. She is a brittle diabetic. Her doctor allows her to have this up to 2x/month.
8 bone-in Chicken Thighs (I prefer foster farms)
½ cup wheat flour (you can use all regular flour if you want)
1 cup regular flour
2 tbsps. garlic powder
1 tbsp. onion powder
2 tbsp. old bay seasoning (I buy this @ Smart & Final)
1 tsp. sage
2 tsp. california style chili powder

½ tsp. cayenne pepper

¼ tsp. sea salt (you can use regular salt)

2 eggs whisked with a small amount of milk.

vegetable oil

large non-stick deep frying pan

Broiler pan (the one with the slats) line the bottom of the broiler pan with foil to catch drippings.

*Use a pearing knife and stab several holes into the thighs on the skin side and set aside.

*Put eggs & milk mixture into a bowl for dipping.

*In a large separate bowl, combine flour and seasonings and mix well with a whisk or fork.

*Heat oil in fry pan on med/high while you are preparing chicken below

*dip each thigh in the egg mixture and saturate, then dip into flour mixture and coat well.  Set aside on a plate.

Once all are coated in flour mixture, go back to the first piece and re-coat in flour a 2nd time.

*Take chicken from 2nd flour dip directly to fry pan skin side down.  You can squeeze the pieces in.  Just make sure there's room to turn them over. Preaheat oven to 400 degrees.

*Cook on one side until golden brown and then turn over.  Cook second side until golden brown.  Then remove from fry pan and transfer to broiler, skin side up. Cook in oven approx 10-15 minutes to completely cook and give oil time to drain off.

*Remove and allow to cool slightly and serve (if u are unsure of doneness, cut a small slit into the center of largest thigh and pull open.  You should see some broth but no pink.)

Marinara Sauce

You can add ground sirloin to easily turn this into meat sauce.  Or add my meatballs!  There's a recipe!
I use organic ingredients...but you don't have to.
Start with baby bella mushrooms.  I slice them like you would pie.  I won't give you an amount because some like less..I like more.
Saute your sliced baby bella's in butter/marjorine, white zinfandel, garlic, onion powder, and a dash of sea salt.


1  14 oz can Tomato Sauce
1  14 oz can Diced Tomatoes (this can be substituted for another can of tomato sauce or stewed if you like)
1  8 oz can Tomato Paste
Sauteed Baby Bella Mushrooms (optional)
2 tsps. California style Chili Powder
¼ tsp Cayenne Pepper  (if u don't like hot, start with a bit less and add more as needed)
1 ½ tsp Garlic Powder (or you can use fresh minced, I do the minced when I'm in the mood) 
1 tsp Onion Powder
½ tsp Oregano
½ tsp Basil (jar or fresh)
Splash of White Zinfandel (for richer sauce use Red Merlot)


**Combine ingredients in a medium saucepan without the wine.  Allow sauce to simmer for about 15 minutes and then add your wine according to taste.  I use a very small amount, probably about an 1/8th of a cup.
Simmer for about 30 minutes.
**note**  If you are adding my meatballs (for spaghetti polpette), add them when you add the spices and mushrooms...as they change the flavor a bit.
Y Please do play with this and make it the way you like it best.  This is just a base recipe.

Meatballs

2 lbs ground sirloin

1 cup Italian Bread crumbs

1 tsp salt

½ tsp Black pepper

1 tsp Garlic powder

½ tsp Basil

½ cup Grated Parmesan Cheese

½ cup Grated Romano Cheese 

(you can use all Parmesan or Romano if you like)

2 eggs

Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.

In a mixing bowl add the ground sirloin, Italian bread crumbs, spices, grated cheese, & eggs. Mix thoroughly with hands until combined. 

Measure & roll beef mixture into about ⅓ cup (3oz) rounds, about the size of an egg. Evenly space them on the baking sheet, there should be about 15-16 meatballs. 

Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.

**Sometimes I freeze some of the meatballs for another meal. Just leave them on parchment paper on a baking sheet or cutting board until room temp. Then put that directly in the freezer. After 2 hours transfer to freezer bag or freeze with your food saver if you have one.  Good for up to 2 mos. 

For Meatballs & Gravy

Peel potatoes (as many as you think you’ll need, I usually do 1 potato per person, I use the golden potatoes) Cut each potato in 4 length wise.  Brown in your large pot or pan just lightly on a side or two.  Throw the meatballs in.  Add a family size can of Cream of Mushroom, 1 cup water, & approx ¼ cup of white wine.  Simmer for 15-20 min.

**OR** You can skip the potatoes and simmer the meatballs in the gravy and spoon over cooked Jasmine Rice.  We do that alot.

For Spaghetti & Meatballs

I recommend you use my sauce recipe, but you can use a jar of whatever you use.  Do the meatballs as directed above.  Then add them to the sauce.  Simmer for about  ½ hour.  Choose your pasta! (I always use wheat pasta of some sort)