|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
Tip: Try pan fried chicken for more results.
Results 1 - 10 of 16 for southern pan fried chicken
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Safety Warning: A ... then prepare this chicken in a regular ... fryer or deep pan suitable for frying, ... chicken pieces are fried. If your ... flavor to the oil!
Wash chicken and pat dry. ... minutes. Remove from pan, drain on ... thickens. Add 1/4 teaspoon salt and 1/8 teaspoon white pepper. Yields 4 to 6 servings.
Drain oil from pan used to fry chicken, retaining drippings ... is smooth and thickened about 3 minutes. Serve over rice with fried chicken. Makes 2 cups.
Pour in 1/2 ... a bowl. Coat chicken in the flour ... 10-15 minutes longer. For crisp chicken, remove the lid and fry a few minutes more. Drain and serve.
1. Wash chicken pieces; pat dry. ... large heavy frying pans to make a ... until gravy thickens and boils 1 minute. Serve separately to spoon over chicken.
Tenderize steak by ... in large fry pan; brown steaks ... pepper. Cook and stir until gravy is well blended, thick, and boiling. Boil gently for 1 minute.
Soak chicken in 1/4 cup ... Heat Crisco in pan until hot. Place ... heat up and brown. It takes approximately 30 to 35 minutes to fry one pan of chicken.
Mix flour, salt, ... Dip or coat chicken with diluted syrup ... brown in frying pan then put in ... glass pan or dish and bake at 350 degrees for 30 minutes.
Wash chicken and pat dry ... 1/2 inch baking pan. In a ... garlic between chicken pieces. Bake at 375 degrees for 45 to 60 minutes or until brown and done.
Rinse chicken pieces under cold ... Remove from the pan, drain on ... and 18 minutes for dark meat. Drain on paper towels. Serve immediately. 4 servings.
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