Ingredient

Meats

• 8 bacon strips

• 1 lb. ground beef

• 1 lb. bulk Italian sausage

• ⅓ cup pepperoni, chopped

Base & Aromatics

• 1 Tbsp olive oil

• 1 large onion, chopped

Tomato Base

• 1 can (6 oz) tomato paste

• 1 jar (24 oz) marinara sauce

• 1 can (14.5 oz) chicken broth

• ½ cup dry red wine

Vegetables

• 1 can (8 oz) mushroom stems and pieces

Seasonings

• 1 Tbsp sugar

• 1 Tbsp garlic powder

• 1 Tbsp dried oregano

• 1 Tbsp dried basil

• 2 tsp dried parsley flakes

• 1 tsp crushed dried rosemary

• 1 tsp dried marjoram

• 1 tsp rubbed sage

• 1 tsp seasoned salt

• 1 tsp pepper

• ½ tsp crushed red pepper flakes

• 1 tsp Worcestershire sauce

To Serve

• Hot cooked spaghetti

• Grated Parmesan cheese

Direction

1. Prepare the Coatings In a large shallow dish, combine 2⅔ cups flour, garlic salt, paprika, 2½ tsp pepper, and poultry seasoning. In another shallow dish, beat the eggs and 1½ cups water; add salt, the remaining 1⅓ cups flour, and ½ tsp pepper. Mix until smooth.

2. Coat the Chicken Dip chicken pieces into the egg mixture, then place in the seasoned flour mixture, a few pieces at a time. Turn to coat thoroughly, pressing lightly so the breading adheres.

3. Heat the Oil In a deep‑fat fryer, heat oil to 375°F.

4. Fry the Chicken Fry chicken, several pieces at a time, until golden brown and juices run clear, about 7–8 minutes per side. Drain on paper towels.

5. Serve Let rest briefly, then serve hot.

Nutrition Facts —

Per Piece

Calories: 260–330 Total Fat: 14–18 g Saturated Fat: 3–4 g Cholesterol: 55–75 mg Sodium: 380–520 mg Total Carbohydrates: 12–16 g Fiber: 0–1 g Sugars: 0–1 g Protein: 20–24 g