| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken pieces |
| 3 |
c |
All-purpose flour |
| 1 |
tb |
Salt; or to taste |
| 1 |
ts |
Ground black pepper |
| 2 |
ts |
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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