|Look & Cook: Chicken Classics|
|by Anne Willan|
Hands-on culinary instruction, preparation tips, and hundreds of close-up, step-by-step photographs accompany a collection of more than fifty dele...
1 - 10 of 74 for country fried chicken
Result Page: 1
Cut chicken into serving size ... and reserved chicken. Cover and simmer 1 hour. Arrange chicken on bed of rice. Spoon sauce over top. Makes 8 servings.
Divide steak into 4 equal pieces. Score steaks 1/8 inch deep on each side. Pound steaks to 1/4 inch thickness. Combine salt, pepper, and flour. Set ...
Mix together well. Form into 6 patties 1/2 inch thick. Coat each side with more cracker crumbs. In a heavy skillet, cook in hot grease over medium ...
Beat egg and ... to taste. Roll chicken in seasoned flour, ... minutes. Serves 2 to 3. TIP: Be sure fat is HOT, about 350 degrees when you drop the chicken in.
Rinse chicken pieces; pat dry. ... turning to brown evenly. Reduce heat to medium-low, until tender. Turn occasionally. Drain on paper toweling before serving.
Shake the pieces ... hot. Turn the chicken over when it is golden brown. Reduce the heat and cook until well done and brown on both sides, about 45 minutes.
Wash and dry chicken. Place in ... salt and pepper. Cook in hot oil over low heat for 1 hour. Turn heat up and cook until chicken is brown on both sides.
Combine first 5 ... 3 pieces of chicken in the bag; ... chicken and fry 30 to 40 minutes or until golden brown, turning once. Drain chicken on paper towels.
Combine first 5 ... 3 pieces of chicken in bag, shake ... mixture, return to bag, shake again. Repeat with remaining chicken. Fry until golden brown. Turn once.
In skillet, brown chicken in shortening; pour ... carrots, cover and cook over low heat for 45 minutes or until tender. Garnish with parsley. 4 servings.
Result Page: 1
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