Pan-Fried Chicken

Name: Pan-Fried Chicken
Yield: Makes 4 servings
Ingredients: Salad oil or shortening; Salad oil or shortening; 1½ tsp. salt; 6 tblsp. flour; ⅛ tsp. pepper; 1 tsp. paprika

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Traditional country fried chicken

Ingredients

2 (2 to 3 lb.) broiler-fryers, cut in serving pieces
6 tblsp. flour
1½<

Starter
Main course

Method

Toss chicken pieces in paper or plastic bag containing flour, salt, paprika and pepper. Spread on rack to dry coating.
Heat oil (about ½″) in heavy skillet. Add chicken and brown lightly on all sides, about 20 minutes. Reduce heat; cover tightly and cook slowly until tender, about 30 to 40 minutes. Turn pieces for even browning.
Uncover last 10 minutes