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Show NEW QUICK WAY TO PREPARE Fried Chicken Crisp golden crust outside, so tender and juicy inside Bring on a platter of this Crlsp-ooated Crlsp-ooated Fried Chiaken and see the welcome It gets. And when your family taste it, they'll be still more delighted. For chicken fried this way is meltingly tender and wonderfully won-derfully juicy, with a crisp, golden, delicate-tasting crust. And there's no need for smoke or unpleasant odor when you deep-fry. deep-fry. New, purer ALLrvegetable Spry stays sweet and fresh through repeated re-peated fryings, and can be used over and over simply strain out food particles. Why not have this fried chicken tonight? It's a real treat and so much easier and quicker so much juicier, too, than chioken fried by the usual recipe. Crisp-coated Fried Chicken 3-pound frying chicken, 1 cup flour cut In serving pieces H teaspoon salt 1 cup buttermilk i teaspoon pepper Dip pieces of chicken in buttermilk butter-milk and drain thoroughly. Combine Com-bine flour, salt and pepper in paper bag. Place one piece of chicken at a time in bag and shake well to coat evenly with flour. Fry chicken in deep hot Spry-new ALL-vegetable shortening) at 375F. until brown and crisp on both sides (about 7 minutes). Serves i. (All measurements in this recipt are level.) |