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@leading.net> on May
8, 1998
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