Fried Chicken Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) (Salad oil) | |
| Salt | 2 Tablespoon (Salad oil) | |
| 2 broiler fryer chickens (2 1/2 to 3 pounds each), cut up | ||
| 4 eggs, slightly beaten | ||
Directions
Heat oil (1/4 inch) in large skillet or electric trypan over medium high heat.
Mix flour and salt.
Dip chicken in egg, then coat with flour mixture.
Brown chicken, a tew pieces at a time, in oil.
Reduce heat.
Layer chicken skin side down in skillet in the following order: breasts, thighs, drumsticks, backs and wings.
Cover tightly; simmer, turning once or twice, until done, 30 to 40 minutes.
(If skillet cannot be tightly covered, add 1 to 2 tablespoons water.)
After chicken has simmered 25 minutes, uncover to crisp.
Remove chicken from skillet.
(Can be served immediately.8 servings.) Divide in half.
Wrap in heavy duty aluminum foil.
Cool quickly.
Label and freeze.
50 minutes before serving, remove 1 package Fried Chicken from freezer and open foil wrap.
Place on oven rack.
Heat in 375° oven until hot, 45 minutes.
Mix flour and salt.
Dip chicken in egg, then coat with flour mixture.
Brown chicken, a tew pieces at a time, in oil.
Reduce heat.
Layer chicken skin side down in skillet in the following order: breasts, thighs, drumsticks, backs and wings.
Cover tightly; simmer, turning once or twice, until done, 30 to 40 minutes.
(If skillet cannot be tightly covered, add 1 to 2 tablespoons water.)
After chicken has simmered 25 minutes, uncover to crisp.
Remove chicken from skillet.
(Can be served immediately.8 servings.) Divide in half.
Wrap in heavy duty aluminum foil.
Cool quickly.
Label and freeze.
50 minutes before serving, remove 1 package Fried Chicken from freezer and open foil wrap.
Place on oven rack.
Heat in 375° oven until hot, 45 minutes.
Chef
