Pan Fried Chicken
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
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1 cup all-purpose flour
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2 envelopes (.6 ounce each) individual serving cream of chicken soup mix
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2 envelopes Italian salad dressing mix
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1-1/2 teaspoons paprika
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1 teaspoon seasoned salt
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1 teaspoon dried thyme
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1 teaspoon rubbed sage
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1/2 teaspoon onion powder
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1/2 teaspoon curry powder, optional
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1 cup 2% milk
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2 broiler/fryer chickens (4 pounds each), cut up
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1/4 cup butter, melted
Directions
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1.
Line two 15x10x1-in. baking pans with foil and grease the foil; set aside.
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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.
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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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