| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | tb | Soy sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Salad oil |
| 1/2 | c | Lemon juice |
| 2 | tb | Lemon rind; grated |
| 1 | Clove garlic; crushed | |
| 1/2 | c | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | ts | Paprika |
| 1 | (2.5-3 pound) fryer; cut up | |
| 1/2 | c | Butter or margarine; melted |
INSTRUCTIONS
SAUCE FRIED CHICKEN Make sauce by combining all sauce ingredients; mix well. Refrigerate at least one hour before using. Heat oven to 400 degrees. Combine flour, salt, pepper and paprika; coat pieces of chicken. Arrange chicken, skin side down, in a single layer in a shallow pan. Brush chicken with the melted butter or margarine. Bake, uncovered, 30 minutes. Turn chicken; pour sauce over it. Bake an additional 30 minutes or until chicken is golden brown and tender. Serves 4. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”