| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Barbara3 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Chicken pieces |
|
|
Milk or buttermilk |
| 1 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
|
|
Oil for frying |
INSTRUCTIONS
Wash and dry chicken pieces. Place them in one layer in a shallow dish.
Cover chicken pieces with milk and refrigerate for one hour, turning once.
Mix the flour, salt, pepper and paprika in a plastic bag. Remove the
chicken from the milk and shake each piece vigorously in the bag of
seasoned flour. Pour oil to a depth of 1/2 inch in a large skillet. Heat to
375 degrees on top of the stove. Place flour-coated chicken into preheated
oil. Do not crowd chicken. Cook in two batches, if necessary, and keep heat
constant at 375 degrees. Turn pieces often, cooking until golden and done,
about 20 to 30 minutes. Place chicken into oven proof dish in one layer.
Cover loosely with foil...do not seal. Place in 350 degree oven for 5
minutes. Yield: 4 servings.
Tips: Dark meat takes a few more minutes to cook than white meat. Try not
to let pieces touch while frying. To test for doneness, pierce chicken with
fork. It should be tender and juices clear.
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