Pan-Fried Chicken

Serves: 4
Total Calories: 944


1 broiler-fryer chicken 2 1/2 - to 3-pound, cut up
All-purpose flour
vegetable shortening Solid
* Part two.
3 tablespoons flour
2 cups milk
Salt and freshly ground pepper to taste


Sprinkle chicken with salt cover and place in refrigerator for 1 to 2 hours. (I believe this enhances the flavor of the chicken.) After the refrigeration, roll in flour and place on a cake rack for 10 minutes. Heat solid vegetable shortening about 1/4 -inch deep in skillet. Add chicken lower heat, cover, and cook for 25 minutes. Turn chicken, cover, and cook another 25 minutes. Remove lid and cook for another 10 minutes. Removing the lid will make the skin crisp. Remove chicken prepare the following gravy.

Chicken Gravy:
*Pour off all but 3 tablespoons of the grease from skillet add flour. Cook and stir over medium heat until browned. Add milk cook and stir until thick and bubbly. Add salt and pepper to taste. Makes about 2 cups gravy.

Note: For a crowd, brown chicken on both sides in a skillet, uncovered, over medium-high heat. Place ina roaster or similar pan, covered, and put in a preheated 350° F oven for 1 hour. Uncover the last 15 minutes to crisp the skin.

Nutritional Facts:

Serves: 4
Total Calories: 944
Calories from Fat: 23

This Pan-Fried Chicken recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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