Fried Chicken
"BACK WHEN we used farm-fresh ingredients, our foods didn't need much embellishment to make them look and taste better. We always prepared our chickens the day before and cooked them simply."6 ServingsPrep: 10 min. Cook: 45 min.
Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- Oil for frying
Directions
- In a large resealable plastic bag, combine first four ingredients.
- With paper towels, pat chicken dry; add to bag, a few pieces at a
- time. Seal bag and shake to coat.
- In a large skillet over medium-high heat, heat 1/2 in. of oil; fry
- chicken until browned on all sides. Reduce heat; cover and cook for
- 30-35 minutes or until juices run clear, turning occasionally.
- Uncover and cook 5 minutes longer. Drain on paper towels.
- Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.