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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 3 |
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From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005. Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 1/2-3 lbs broiler-fryer chickens, cut up |
vegetable oil |
Directions:
1. Mix flour, salt, and pepper. Coat chicken with flour mixture. Heat oil (1/4-inch in 12-inch skillet) over medium-high heat until hot. Cook chicken in oil until light brown on all sides for about 10 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done, or about 35 minutes longer. (If skillet cannot be covered tightly, add 1-2 tablespoons of water). Remove cover during last 5 minutes of cooking to crisp chicken.
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