Skillet Herb-fried Chicken

Some of us, over the duration of our lives, have been shaken to the foundations by this truth of God’s sovereignty over man’s belief and unbelief. We have run from it, pretended it wasn’t there, argued against it, wept over it, and finally bowed our heads and hearts before it, and then discovered it to be one of the most deep and firm and precious foundation stones in the house of our fragile faith. We see now, with trembling joy, that without it we would not have believed, and we would not endure to the end and be saved.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken, Main dish, Poultry	4	Servings

INGREDIENTS

1		2 1/2 lb cut up chicken
1/3	c	Milk
3/4	c	Flour
3/4	t	Salt
1/4	t	Paprika
1/16	t	Ground black pepper with
		Garlic
1/8	t	Dried Summer savory
1/8	t	Ground Thyme
		Corn oil for frying

INSTRUCTIONS

Pour milk into bowl. Combine flour, salt, paprika, pepper, summer
savory, and thyme in a shallow dish. Dip chicken in milk, then dredge
in flour mixture. Pour corn oil in a heavy skillet to the depth of
1/2-inch; heat. Add chicken skin side down, to skillet and cook,
uncovred, for 15 to 25 minutes on each side, turning once, until
chicken is crisp and brown. Drain on paper towels, then serve.  Source:
Creative Cooking Poultry by Marian Hoffman  From the collection of K.
Deck

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 131 Calories From Fat: 17 Total Fat: 1.9g Cholesterol: 1.6mg Sodium: 1088mg Potassium: 241mg Carbohydrates: 20g Fiber: <1g Sugar: 1.7g Protein: 7.4g