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Pan Fried Chicken

 Pan Fried Chicken
I’ve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
8 ServingsPrep: 25 min. Bake: 35 min.


  • 1 cup all-purpose flour
  • 2 envelopes (.6 ounce each) individual serving cream of chicken soup mix
  • 2 envelopes Italian salad dressing mix
  • 1-1/2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon curry powder, optional
  • 1 cup 2% milk
  • 2 broiler/fryer chickens (4 pounds each), cut up
  • 1/4 cup butter, melted


  • Line two 15-in. x 10-in. x 1-in. baking pans with foil and grease the
  • foil; set aside.
  • In a large resealable plastic bag, combine the flour, soup mix,
  • dressing mix and seasonings. Place milk in a shallow dish. Dip
  • chicken into milk, then add to flour mixture, a few pieces at a
  • time, and shake to coat. Place in prepared pans. Drizzle with
  • butter.
  • Bake at 350° for 35-50 minutes or until juices run clear. Yield:
  • 8 servings.

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Pan Fried Chicken (continued)

Nutritional Facts: 1 serving (2 pieces) equals 383 calories, 21 g fat (8 g saturated fat), 107 mg cholesterol, 441 mg sodium, 15 g carbohydrate, 1 g fiber, 31 g protein.
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