Crusty Fried Chicken

Preparation info
  • Makes

    8

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A much praised recipe—chicken is moist within, brown outside

Ingredients

  • 3 (3 lb.) broiler-fryers (use breasts, thighs and legs)
  • 2

Method

  • Wipe chicken pieces (use damp paper toweling).
  • Combine salad dressing mix, flour and salt in small bowl. Add lemon juice and butter; mix to a smooth paste.
  • Brush all sides of chicken pieces with paste. Stack in bowl; cover. Store in refrigerator overnight.
  • About 1½ hours before mealtime, place ¼ to ½ of fat in bottom of large skillet or Dutch