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Fried Chicken

ID: 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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Fried Chicken
ID: 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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.