| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken pieces |
| 3 |
c |
All-purpose flour |
| 1 |
T |
Salt, or to taste |
| 1 |
t |
Ground black pepper |
| 2 |
t |
Paprika |
| 4 |
|
Eggs |
| 3 |
c |
Olive oil |
INSTRUCTIONS
Preparation time: 10 minutes Cooking time: 25 minutes per batch Rinse
chicken pieces in cold water and pat dry with paper towels; set aside.
Combine flour, salt, pepper and paprika in a brown paper bag. Fold
down top and shake to mix ingredients. In a large bowl, beat the eggs
well. In a large cast-iron skillet or Dutch oven, heat the oil over
medium-high heat until it just begins to smoke, about 350 degrees. Dip
chicken pieces, one at a time, in the beaten eggs, then drop into the
bag of flour mixture. Fold down top and shake to coat. Shake off
excess flour and place in hot oil. Do not crowd. Cook in 2 or 3
batches, if necessary. Lightly brown on one side, about 8 minutes,
turn and cook until golden brown, 8 to 10 minutes. Turn once again and
cook 5 minutes or until golden brown and juices run clear when pieces
are pierced with a fork. Drain on paper towels. Per serving: 455
calories, 24 grams fat, 248 milligrams cholesterol, 683 milligrams
sodium. Posted to recipelu-digest by molony <molony@scsn.net> on Feb
16, 1998
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