| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Fryer, cut into 8 pieces |
| 1 |
c |
Flour |
| 1 |
tb |
Salt (sounds like a lot but it's key to the taste) |
| 1 |
ts |
Freshly ground pepper |
|
|
Vegetable oil to 1 1/2-in depth (Gladys prefers corn or peanut oils) |
INSTRUCTIONS
WASH FRYER PIECES; pat dry with paper towels. Combine flour, salt and
pepper in large plastic bag. Shake pieces to coat well. Heat oil in large
12-inch skillet over medium-high heat. When hot, add chicken pieces, being
careful not to crowd pan. (It may be necessary to cook chicken in batches).
Decrease heat to medium. Cook, uncovered, until well browned on underside,
about 15 minutes. Use tongs to turn. Cook, uncovered, until browned on
underside, about 12-15 minutes. Transfer chicken to double-thickness of
paper towels to blot excess fat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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