|Fat||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chicken pieces||4 Pound (legs, wings, breasts and so forth)|
Mix flour with seasonings, and put in paper bag.
Add chicken pieces, a few at a time, and shake to coat.
Save remaining flour for gravy.
Heat fat in heavy frying panÃ¢â‚¬â€enough for at least 1/4-inch depth.
Fat is at right temperature when a drop of water sizzles in it.
Put in thickest chicken pieces first, turning frequently until evenly and lightly browned; continue till all pieces are nicely brownedÃ¢â‚¬â€15Ã¢â‚¬â€20 minutes.
Cover pan tightly, and cook until meat is tenderÃ¢â‚¬â€20Ã¢â‚¬â€25 minutes longer.
For crispy coating, uncover pan for last 10 minutes, and turn pieces once.
Note: Other seasonings may be used as desired: thyme, oregano, garlic powder, rosemary, ginger or curry powder.
Calories 362 Calories from Fat 125
% Daily Value*
Total Fat 14 g21.3%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 164.4 mg54.8%
Sodium 539.9 mg22.5%
Total Carbohydrates 7 g2.2%
Dietary Fiber 0.68 g2.7%
Sugars 0.2 g
Protein 50 g99%
Vitamin A 15.5% Vitamin C 10.2%
Calcium 3.1% Iron 14.9%
*Based on a 2000 Calorie diet