Pan Fried Chicken

Name: Pan Fried Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 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

TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD: 8 servings.

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.

Ingredients

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

Directions

1. Line two 15x10x1-in. baking pans with foil and grease the foil; set aside.
2. 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.
3. Bake at 350° for 35-50 minutes or until juices run clear.

Nutrition Facts

1 serving: 645 calories, 36g fat (12g saturated fat), 193mg cholesterol, 1242mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 59g protein.

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