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Fried Chicken | |
| 414 | Chicken/Poultry |
| Yield/Servings: 4 servings | |
| Ingredients: | |
| 2 1/2 lbs. spring chicken 4 tbs. flour 1/2 cup fat 1/4 tsp. pepper 1 tsp. salt | |
| Instructions: | |
| Melt fat in fry pan. Flour the chicken in bag. Brown each piece on all sides and season. Stack all pieces back into pan, leaving the heavier, meatier pieces at the bottom with skin side next to the fryer. Cover and cook over very low heat 1 to 2 hours (depending upon age of chicken). Set cover ajar the last 15 minutes to crisp the browned surface. | |
| Submitted by: Creative Cooking USA | |
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