CHICKEN
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RECIPES Babyback Ribs 
My Lemon
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LINKS to SOME FAVORITES:
Cheesecake for a Special Occasion Toni's Holiday Dinner |
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This pan fried chicken is good for the health conscious for it actually absorbs very
little oil, probably only two and three quarters tablespoons for eight servings.
INGREDIENTS:
Frying the Chicken:
1. Soak chicken overnight in ice water. Pat dry and sprinkle with salt.
2. Season the flour with black pepper and cinnamon. Toss chicken pieces in the flour then shake off excess.
Let dry for about 15 minutes.
3. Pour milk into a shallow bowl and dip the chciken pieces into the milk. Coat the pieces again with the flour.
4. Melt 2 inches of shortening in a skillet over high heat. Brown the chicken pieces in the skillet on
both sides, starting with the meat-side down and turning frequently. Lower heat, cover
skillet and cook for 10 to 20 minutes, depending on the size of the piece.
Remove the cover, raise the heat and fry until chicken is crisp on both sides. Remove from skillet.
Drain the pieces on a wire rack.
SERVE AND ENJOY.
Nutritional Information Per Serving: 8 Servings
Calories:
376 Carbohydrates: 20 gm Fat: 30 gm Cholesterol: 20 gm
Protein: 4 gm Sodium: 327 mg Fiber: 0 gm Calcium: 41
mg
Iron: 1 mg Vitamin A: 71 IU Vitamin C: 0 mg
Percentage of Calories from Fat: 74%
Percentage of Calories from Protein: 4%
Percentage of Calories from Carbohydrates: 22%
These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.
