| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Gma5 | 1 | servings | |
INGREDIENTS
| 2 | Whole chickens | |
| 2 | c | Flour |
| Vegetable oil | ||
| Salt | ||
| Pepper | ||
| Seasoning salt | ||
| Paprika |
INSTRUCTIONS
Preparing Seasoning: I prepare the seasonings for the chicken in an empty plastic bag or grocery bag. This is one of my special tricks because the bag makes it is easy for you because there is no extra bowl to clean. I add 2 cups flour, seasoning salt, paprika, salt & pepper. Put this mixture aside while you prepare the chicken parts. Preparing Chicken Parts: First, slice 2 whole chickens into quarters and pull off the legs. Wash the chicken well and pat it dry. You can also add some extra pepper while the chicken is still slightly moist. Make sure you wash your hands after handling raw chicken. Then place the chicken pieces into the plastic seasoning bag. Now the fun part, "give it a good shake, rattle, & roll!" - shake the bag until the chicken is covered with mixture. Cooking the Chicken: I like to use a cast iron skillet with vegetable oil. Make sure you test the oil to check if it is hot enough by throwing a dab of my seasoning mix to see if it sizzles. Lay the chicken in the skillet gently so it doesn't splash. Then cover it and let it cook for 15 minutes on one side. Flip the chicken over and let it cook for another 10 minutes (this split timing for the different sides is my other secret trick for making the chicken moist, crusty, good and crunchy.) Copyright 1996 from the book "Hiding My Candy" by "Lady Chamblis" Converted by MC_Buster. Recipe by: Good Moring America Converted by MM_Buster v2.0l.
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