| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
(3-lb) broiler |
| 2 |
tb |
Salad oil |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Buttermilk |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Poppy seeds |
INSTRUCTIONS
Skin fryer & cut into serving-size pieces. In large skillet over medium
heat, brown chicken on all sides in oil. Remove from pan. Stir flour, salt
& pepper into oil in skillet until smooth. Stirring constantly, add
buttermilk, parsley & poppy seeds. Bring to a boil. Return chicken to
skillet & cook covered over low heat for 30 minutes or until chicken is
fork tender. Yields 4 servings.
BETTY BARROW
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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