The recipe for this creamy pan-fried chicken was given to me by my husband's grandmother. I make it at least twice a month—much to the delight of my family!
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3 tablespoons vegetable oil
2 cups water
Directions
In a shallow bowl or large resealable plastic bag, combine dry ingredients. Dredge chicken. Heat oil in a large skillet, fry chicken, a few pieces at a time, until brown on all sides. Add water; bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until juices run clear. Thicken gravy if desired.
Reviews
My Mother always steamed her chicken like this. Crispy on the outside and moist and tender on the inside.
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