Skillet Herb-Fried Chicken
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Corn oil||2 Cup (32 tbs)|
Pour evaporated milk into bowl.
Combine flour, salt, pap- rika, pepper and herbs in shallow dish.
Dip chicken pieces in evaporated milk, then roll in flour mixture.
Pour corn oil in skillet to a depth of 1/2 inch; heat.
Place chicken, skin side down, in skillet and brown.
When chicken is brown on one side", turn and brown second side.
For crisp fried chicken, cook uncovered 15 to 25 minutes on each side, turning once.