Boneless Chicken Wings (Kychelle Chino's)

Oil for Deep frying
2 C Flour
1 T and 1 t salt
1 t black pepper
1 t cayenne pepper
1/2 t garlic powder
1 t paprika
2 eggs
2 c milk
6 chicken breasts cut into chunks

whatever sauce you like to season your wings with: I like the buffalo sauce you can get at the store or you can do 1/2 c BBQ sauce mixed with 2 T butter (makes it smoother and just taste better with the "wings")

Heat oil to 375. Combine all dry ingredients in a large bowl. Whisk egg and milk together. Dip the chicken into the egg mixture and then into the flour (can do this twice). Refrigerate for 20 min to set it. Fry in batches for 5-6 minutes or until golden brown. You can spread or dip whatever seasoning sauce you want on the chicken. Enjoy!

Sausage Rigatoni

1/2 lb italian sausage
6 oz rigatoni
2 c tomato sauce (divided)
4 slices Provalone Cheese
1/2 c sour cream
1/2 c mozzarella cheese
1 t dried basil
1 t italian seasoning
1 t garlic powder
1/4 t pepper
1/2 c parm cheese

cook sausage, cook riagtoni. Butter a pie dish and pre-heat over to 350. Add rigatoni to pie dish and pour 1 c tomato sauce to the pasta. Add provolone, then sour cream- spread out over cheese. Add sausage and then spices. Add mozz and rest of tomato sauce. Sprinkle with parm chesse and bake for 30 min.