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This is one of our favorite recipes to take along on a picnic. We like to eat the chicken cold, along with a salad and watermelon. It's a real treat!
Cooking for 2: Favorite Fried Chicken
Originally published as Country Fried Chicken in Country June/July 1996, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Oct. 15, 2011 by whywhat
I have fried chicken for years, decided to try this method, it is the best even the next day cold, not a greasy taste. Love it.
Reviewed on Aug. 16, 2011 by cobysmom
VERY GOOD! CHICKEN WAS NICE AN MOIST AND FLAVOR WAS GREAT!
Reviewed on Oct. 24, 2010 by kissdacook
i would like to get an honest rating from people who cook FRIED CHICKEN... if you dont want the fried foods dont look you ruin the rating system. of course if its fried in oil its greasy dont act dumb, ask stupid questions. go look up salads if thats what you eat!
Reviewed on Jun. 12, 2010 by BIGRUNNINGTAZ
THIS IS A KEEPER. AS FOR THE COOKING; COOK IT THE WAY YOU USUALLY FRY CHICKEN.THIS TASTE WAS VERY GOOD. THE WHOLE FAMILY LOVED THIS.
THIS IS A KEEPER. AS FOR THE COOKING; COOK IT THE WAY YOU USUALLY FRY CHICKEN.
THIS TASTE WAS VERY GOOD. THE WHOLE FAMILY LOVED THIS.
Reviewed on Jun. 04, 2010 by gutpyle
I made a lot of chicken in my life. But your cooking time of 35-40 minutes is way off.
Reviewed on Jun. 04, 2010 by Brainchild
who cares about the calaries - stop looking at reciepes likes this if you are so worried - tired of all these people who ruin it for everyone else moaning about calaries - salt whatever -
Reviewed on Jun. 03, 2010 by jmboshkoshnew.rr.com
What is the caloric value? Sodium? Sat. Fat?
Reviewed on Feb. 10, 2010 by marymynia
A quick fast meal ,I sure would make this.
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