|All purpose flour||2 Cup (32 tbs)|
|Broiler fryer chicken||6 Pound, cut up (2 Chickens Of 3 Pounds Each)|
|Eggs||4 , slightly beaten|
Heat oil (1/4 inch) in large skillet or electric trypan over medium high heat.
Mix flour and salt.
Dip chicken in egg, then coat with flour mixture.
Brown chicken, a tew pieces at a time, in oil.
Layer chicken skin side down in skillet in the following order: breasts, thighs, drumsticks, backs and wings.
Cover tightly; simmer, turning once or twice, until done, 30 to 40 minutes.
(If skillet cannot be tightly covered, add 1 to 2 tablespoons water.)
After chicken has simmered 25 minutes, uncover to crisp.
Remove chicken from skillet.
(Can be served immediately.8 servings.) Divide in half.
Wrap in heavy duty aluminum foil.
Label and freeze.
50 minutes before serving, remove 1 package Fried Chicken from freezer and open foil wrap.
Place on oven rack.
Heat in 375Â° oven until hot, 45 minutes.