3/4 cup all-purpose flour
1 Tbl. paprika
1 Tbl. salt
1 tsp. black pepper
Fryer, cut up
Dredge the chicken. Allow to dry for 10-15 minutes. Fry in oil or oil combined with bacon grease (yum!). 1/3 inch, nice and hot. Brown all sides, about 15 minutes. Then cover with a tight fitting lid and cook another 20-25 minutes over low heat. Crisp for another few minutes without the lid. Drain on a rack. Great served cold.
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