Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Frying chickens |
| Flour | |
| Salt | |
| Pepper | |
| Cayenne pepper | |
| 4 tablespoons | Butter |
| 6 tablespoons | Vegetable oil |
Put flour, salt and pepper in bag. Add chicken and shake to coat. Heat fat in skillet on high. Brown on skin side. Do not crowd. Turn chicken, reduce heat and brown other side. Turn again and simmer until tender. Drain on paper towels
NOTES : This has a thin coating and comes out very crispy.
Recipe by: James Beard - American Cookery Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998