(Since poultry ranks right up there with meats and fish as a good protein source, and since chicken is still a wise buy at the super-market, I've included it here.)
Here's a quick and easy trick for coating chicken. Place flour mixture in a paper or plastic bag. Add a few pieces of chicken to the bag and shake until well coated; repeat.
2 1/2 pound broiler-fryer chicken
1/2 cup all-purpose flour*
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
Vegetable oil
Cut chicken into pieces; cut each breast half into halves. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.
Heat oil (1/4 inch) in 12-inch skillet. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes; reduce heat. Cover tightly and simmer, turning once or twiced, until thickest pieces are done, 30 to 40 minutes. If skillet connot be covered tightly, add 1 to 2 tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken.
8 SERVINGS
*If using self-rising flour, decrease salt to 1/2 teaspoon.
National Popcorn Popping Month
