| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Family & fr |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour |
| 1/2 |
c |
Fine dry bread crumbs |
| 2 |
ts |
Salt |
| 1 |
tb |
Paprika |
| 1/4 |
ts |
Pepper |
| 2 1/2 |
lb |
Chicken; cut in pieces, up to 3 |
|
|
Shortening or oil |
INSTRUCTIONS
Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3
pieces of chicken at a time and shake well to coat.
Heat shortening 1/4" deep in heavy skillet until is will sizzle a drop of
water.
Brown meaty pieces first; then slip in others. Don't crowd, use 2 skillets
if necessary.
Brown one side slowly; turn with tongs. When lightly browned, 15 to 20
minutes, reduce heat; cover.
If cover isn't tight add 1 tbsp. water. Cook until tender, 30 to 40
minutes.
Uncover last 10 minutes to crisp.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
NOTES : To make fine dry bread crumbs, lay slices of bread on cookie sheet.
Place in a 300 degree oven and toast until crisp and lightly browned. Place
in clean paper sack and roll into crumbs with rolling pin, or put through
the food grinder using fine blade. Sift crumbs through a fine sieve.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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