421 four season recipes

Simple filled crepes (Flaedle) with eggs, milk, and flour, rolled with preserves and dusted with sugar. Fill sweet with jam or savory with seasoned meat.

Crock pot fried chicken browns seasoned, flour-dredged chicken in butter, then slow-cooks it with no added liquid until fall-off-the-bone tender. The hands-off way to get fried-chicken flavor without standing over a hot skillet.

Sauteed chicken livers coated in seasoned pancake flour with garlic and basil, pan-fried golden with onions and mushrooms. Serve over rice pilaf or as a rich appetizer.

Crispy fried chicken flautas stuffed with a savory filling of seasoned chicken, green chilies, raisins, cumin, and coriander. Rolled tight in flour tortillas and fried golden, served with cool sour cream.

Crispy fried eggplant: rounds salted to draw out any bitterness, then breaded in seasoned flour, egg and thyme-flecked crumbs and fried golden in butter and oil. Crisp outside, tender-not-mushy inside, finished with lemon.

Shake-and-bake style chicken coated in seasoned self-rising flour with paprika, Italian dressing mix, and tomato soup mix. Baked in butter until golden and crispy on the outside, juicy within.

Crispy pan-fried soft-shell crabs dredged in seasoned flour with paprika, garlic, and cayenne, served on toasted buns with Cajun mayo and scallions. A springtime Gulf Coast treat.

Flour-dredged pork chops seasoned with garlic, browned golden, then slow-cooked in chicken and rice soup for 6 to 8 hours. Set it, forget it, and come home to fork-tender chops.

Fried green tomatoes dredged in seasoned whole wheat flour with a touch of sugar and cayenne, pan-fried until golden and crispy. A Southern classic side dish ready in 30 minutes.

Vegetarian sesame pie with a nutty brown rice flour crust and a sautéed vegetable filling seasoned with tahini, ginger, and soy sauce. Hearty, wholesome, and naturally egg-free.

Classic fried pork chops dredged in seasoned flour and deep-fried in an inch of oil until golden brown and cooked through. Simple, crispy, old-school comfort food with a paprika finish.

Pounded-thin chicken breasts coated in seasoned flour, egg wash, and a Parmesan breadcrumb crust, pan-fried until golden and crunchy. German-style schnitzel made with chicken. Squeeze lemon and dig in.

Chicken fried steak with creamy pan gravy: tenderized chuck or round pounded with seasoned flour, breaded in cracker crumbs, fried until golden, then smothered in cream gravy made from the drippings.

Mango chicken Pappacito's-style pan-sears pounded chicken breasts in seasoned flour, then glazes them with a garlicky mango-orange purée finished with toasted almonds.

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.