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Crispy Fried Chicken

Source: Cooking at a Glance - Chicken
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Active Time:  1 Hour
Total Time:  1 Hour
  Makes 6 servings
Enjoy this tried-and-true favorite warm with gravy for a family supper or chilled and plain for your next picnic. If making the chicken ahead of time, be sure to refrigerate it until it’s cold and transport it in an iced container.
RECIPE INGREDIENTS
For Chicken:
1 cup all-purpose flour
1 1/2 teaspoons dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
3- to 3 1/2-pound broiler-fryer chicken, cut up
1/2 cup buttermilk
2 tablespoons cooking oil
For Gravy:
2 tablespoons all-purpose flour
1 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
1 3/4 cups milk
Crispy Fried Chicken Recipe at Cooking.com
DIRECTIONS
FOR CHICKEN: In a plastic bag combine flour, basil, salt, onion powder, and pepper. Set aside. If desired, remove skin from chicken. Rinse chicken; pat dry. Add chicken pieces 2 or 3 at a time to plastic bag, shaking bag to coat chicken pieces with flour mixture. Dip pieces, one at a time, into buttermilk. Add again to plastic bag with flour mixture, shaking to coat well.


In a 12-inch skillet cook the chicken in hot oil for 15 minutes over medium heat, turning to brown evenly. Reduce heat to medium-low and cook, uncovered, for 35-40 minutes more, or till chicken is tender and no pink remains, turning occasionally. Remove chicken from skillet; drain on paper towels. Transfer chicken to a serving platter; keep warm.


FOR GRAVY: Stir flour, bouillon granules, and pepper into drippings in skillet, scraping up browned bits. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with chicken.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Crispy Classic: Fried Chicken
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 303
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 23g
Sodium: 528mg
% Cal. from Fat: 30%
Cholesterol: 83mg
Protein: 29g
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