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Ingredients
- 3 to 3 1/2 lbs. ready to cook frying chicken
- 1 1/2 tbsp. salt
- 1 1/2 tbsp. paprika
- Dash of pepper
- 1 c. enriched flour
- Fat
Directions
- Cut chicken breast in 2 or possibly 3 parts. Blend salt, paprika, and pepper with flour. Work into chicken, leaving no moist spots to spatter and lose juice. Space coated pcs on rack to dry if there is time.
- Heat 1/4 inch of melted fat in skillet till it will sizzle a drop of water. (A 9 inch skillet will need 2/3 c. of fat.) Skillet should have cover. Or possibly use a chicken fryer.
- Start meaty pcs first; slip in slimmer parts as they brown. Do not crowd pcs.
- Reduce heat gradually when browning begins. Turn 2 or possibly 3 times with fork or possibly tongs. Never pierce. When chicken is partially light tan, add in 1 to 2 Tbsp. water; cover tightly. Browning will continue.
- As a guide to doneness, allow about 50 to 60 min after chicken is covered.
- Meat should shrink a little from bone ends. When you cut thickest part to the bone, no pink should show.
- For extra crispness, uncover skillet last 10 to 12 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1636g | |
| Calories 8048 | |
| Calories from Fat 3617 | 45% |
| Total Fat 402.07g | 503% |
| Saturated Fat 76.34g | 305% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 13773mg | 574% |
| Potassium 1397mg | 40% |
| Total Carbs 1031.42g | 275% |
| Dietary Fiber 20.5g | 68% |
| Sugars 476.09g | 317% |
| Protein 66.05g | 106% |
