An African American Cookbook/Phoebe Bailey 2002

Fried Chicken
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12-15 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 3-1/2 lb frying chickens, each cut into 8 pieces salt to taste fresh ground pepper to taste
2 cups flour 2 Tbsp paprika oil
1 Tbsp paprika



1 Trim fat and skin from chicken. Sprinkle with salt and pepper.
2 Combine flour and 2 Tbsp paprika in shallow bowl. Dredge chicken in flour mixture until well coated. Shake off excess flour.
3 Pour 2" oil into skillet. Heat to 375 F.
4 Fry chicken in oil, making sure pieces do not touch each other. Turn chicken until golden brown on all sides and cooked through. Drain.
5 Sprinkle pieces with paprika before serving.
6 NOTE: To adapt a traditional recipe to a more modern convenience, pour 1/4" oil into an electric frying pan and set it at 325 F. Legs and thighs will take about 30-40 minutes. Large breast pieces will take about 45 minutes.

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