• Preheat the oven to 350°F (175°C).
• In a 9×13 inch baking pan, melt 3 tablespoons of butter in the oven.
• In a medium bowl, stir together the remaining sauce ingredients except for the chicken; set aside.
• Place the chicken in the baking pan, turning to coat with butter.
• Spoon the sauce mixture over the chicken.
• Bake for 30 to 40 minutes until the chicken is no longer pink.
• Meanwhile, in a small bowl, stir together all the topping ingredients except for the cheese.
• Place the cheese strips over the chicken and sprinkle with the topping mixture.
• Continue baking for 5 to 10 minutes or until the chicken is fork-tender and the bread crumbs are brown.

Marinating Chicken:

• In a shallow glass or plastic dish, combine vegetable oil, egg, cornstarch, salt, soy sauce, and white pepper.
• Place the chicken pieces in the marinade, turning to coat both sides.
• Cover and refrigerate for 30 minutes.

Batter and Frying:

• Heat vegetable oil (1 1/2 inches) in a wok or deep fryer to 350°F (175°C).
• In a bowl, mix the reserved marinade with flour, water, cornstarch, vegetable oil, baking soda, and salt to make the batter.
• Dip each marinated chicken piece into the batter and fry in batches until light brown, about 3 minutes.
• Drain on paper towels.
• Increase the oil temperature to 375°F (190°C).
• Fry all the chicken pieces until golden brown, turning once, about 2 minutes.
• Drain on paper towels.

Sauce:

• In a saucepan, combine chicken broth, honey, lemon juice, corn syrup, vinegar, vegetable oil, ketchup, garlic, salt, white pepper, and lemon peel.
• Bring the sauce to a boil.
• Mix cornstarch and cold water; stir into the sauce.
• Cook and stir until thickened, about 10 seconds.
• Remove lemon peel.
• Garnish the fried chicken with lemon slices and pour the sauce over it.
• Serve hot.

• Cut the chicken wings in half and discard the tips.
• In a large bowl, mix together the soy sauce, salad oil, minced onion, molasses, minced garlic (or garlic powder), dry mustard, and Accent seasoning.
• Pour the marinade over the chicken wing pieces, ensuring they are well coated.
• Cover the bowl and refrigerate for 7 to 8 hours to marinate the chicken wings.
• Preheat the oven to 375°F (190°C).
• Arrange the marinated chicken wing pieces on a greased or lined cookie sheet.
• Bake the wings uncovered for 1 1/2 hours, turning them once halfway through the baking time.
• Serve the flavorful marinated chicken wings hot.

• In a saucepan, combine the vinegar, salt, butter or margarine, hot pepper, and water.
• Cook all ingredients over medium heat until the salt is dissolved and the mixture comes to a good rolling boil.
• Once the sauce is ready, brush it over the chicken several times during barbecuing to add flavor and moisture.

• Heat 1 inch of salad oil in a deep frying pan to 370°F (187°C).
• Cut the chicken breasts into strips.
• In one bowl, combine the all-purpose flour, paprika, salt, and pepper.
• In another bowl, place the bread crumbs.
• In a third bowl, mix together the eggs and milk.
• Dip each chicken strip first in the flour mixture, then in the egg mixture, and finally coat evenly with bread crumbs.
• Fry a few pieces of breaded chicken at a time in the hot oil for about 3 to 5 minutes, or until they are golden brown and tender.
• Drain the fried chicken tenders on paper towels to remove excess oil.

• Preheat the oven to 350°F (175°C).
• Wash and dry the chicken pieces.
• In a Dutch oven, fry the bacon until crisp.
• Remove the bacon and set aside.
• Brown the chicken pieces well on all sides in the bacon fat.
• As each piece browns, remove it to a 2-quart casserole dish.
• Brown the sliced potatoes on both sides in the remaining bacon fat.
• Remove them and place them on top of the chicken in the casserole dish.
• Top the potatoes with the thinly sliced onions.
• Sprinkle the poultry seasoning, salt, pepper, chopped shallots, and chopped parsley over the onions.
• Crumble the cooked bacon and sprinkle it over the top.
• If desired, layer any extra vegetables on top of the chicken before adding the potatoes and onions.
• Cover the casserole dish and bake in the preheated oven for 40 minutes.

• Preheat the oven to 325°F (165°C).
• Place the chicken breast halves in a large flat baking dish.
• Sprinkle salt and pepper sparingly over the chicken breasts.
• Place one slice of Swiss cheese on top of each chicken breast.
• In a bowl, mix the cream of chicken soup with 1/2 cup of milk.
• Pour this mixture evenly over the chicken.
• Melt the margarine or butter and mix it with the herb dressing mix.
• Spread this mixture over the chicken.
• Bake uncovered in the preheated oven for 1 1/2 hours or until the chicken is cooked through and the top is golden brown.

• Preheat the oven to 300°F (150°C).
• Cook the egg noodles in boiling water according to package instructions.
• Drain and set aside.
• In a saucepan, combine the cream of chicken soup, milk, cooked chicken, salt, and pepper.
• Bring just to a boil over medium heat, then remove from heat.
• In a buttered casserole dish, combine the cooked egg noodles and the chicken mixture.
• Sprinkle bread crumbs over the top.
• Bake in the preheated oven for approximately 30 minutes, or until bubbly and golden brown on top.

• Preheat the oven to 375°F (190°C).
• In a large mixing bowl, combine the drained canned chicken, cream of chicken soup, evaporated milk, drained mushrooms, and minute rice.
• Mix well.
• Transfer the mixture into a casserole dish.
• Arrange the thinly sliced margarine on top of the mixture.
• Sprinkle the slivered almonds evenly over the top.
• Bake in the preheated oven for 45 minutes, or until the top is crunchy and golden brown.