| 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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