CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Main dish, Chicken |
4 |
Servings |
INGREDIENTS
2 |
tb |
Worcestershire sauce |
1 1/4 |
ts |
Salt; divided |
2 1/2 |
lb |
Chicken; cut into 8 pieces |
1/2 |
c |
Flour |
1/4 |
c |
Dry bread crumbs |
INSTRUCTIONS
Combine Worcestershire with 1 teaspoon of the salt. Brush over chicken; let
stand 1 hour. Mix flour, bread crumbs and remaining 1/4 teaspoon salt.
Dredge chicken in flour mixture. Fry in hot oil, 1/4 inch deep, until
chicken is brown and tender, about 25 to 30 minutes.
SOURCE: Lea & Perrins Worcestershire Sauce advertisement in the February,
1973 issue of Southern Living Magazine. Typed for you by Nancy Coleman.
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