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Show Totin' Chicken a r When there's a picnic in the offing, cold fried chicken nuT the meal a banquet. Everyone loves crisp, juicy fried chick i. and the pieces are perfect for out-of-hand nibbling. Because! day's chicken comes to market at such an early alge, they t less cooking time, according to the National Broiler Cow Add herbs to the seasoned flour for added nippiness. Fry chicken the night before and tote it in an insulated bag. Acoj pra, pany with fresh tomatoes, a thermos of fruit punch, choco cake or cookies and you're set for a glorious summer pi(j fo. Skillet Herb-Fried Chicken cup evaporated milk y4 teaspoon each dried ro;': IVi cups all-purpose flour mary and thyme leave t,! ot IV2 teaspoons salt 2 broiler-fryer chickens,' 1 V2 teaspoon paprika cut in serving pieces " Vs teaspoon pepper Oil for frying ""la Pour evaporated milk into howl. Combine flour, salt, pap irlias , pepper and herbs in shallow dish. Dip chicken pieces in e- Hrticula orated milk, then roll in flour mixture. Pour oil in skillet i.ry pro depth of y2 inch; heat. Place chicken, skin side down, in si- w and brown. When chicken is brown on one side, turn and bi:. , (a, second side. For crisp fried chicken, cook uncovered 15 f.g, ' minutes on each side, turning once. YIELD: 6 to 8 servings. |