Perfect fried chicken

Yield: 1 Servings

Measure Ingredient
¾ cup Flour
½ cup Fine dry bread crumbs
2 teaspoons Salt
1 tablespoon Paprika
¼ teaspoon Pepper
2½ pounds Chicken; cut in pieces, up to 3
\N \N Shortening or oil

Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3 pieces of chicken at a time and shake well to coat.

Heat shortening ¼" deep in heavy skillet until is will sizzle a drop of water.

Brown meaty pieces first; then slip in others. Don't crowd, use 2 skillets if necessary.

Brown one side slowly; turn with tongs. When lightly browned, 15 to 20 minutes, reduce heat; cover.

If cover isn't tight add 1 tbsp. water. Cook until tender, 30 to 40 minutes.

Uncover last 10 minutes to crisp.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98 NOTES : To make fine dry bread crumbs, lay slices of bread on cookie sheet.

Place in a 300 degree oven and toast until crisp and lightly browned. Place in clean paper sack and roll into crumbs with rolling pin, or put through the food grinder using fine blade. Sift crumbs through a fine sieve.

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998

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