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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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BACK WHEN we used farm-fresh ingredients, our foods didn't need much embellishment to make them look and taste better. We always prepared our chickens the day before and cooked them simply. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
oil for frying |
Directions:
1. In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat.
2. In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. Yield: 6 servings.
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