This entry was posted on Saturday, February 2nd, 2008 at 12:40 am and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 1/3 cup all purpose flour
- ½ tsp. salt
- ½ tsp. paprika
- ¼ tsp. garlic powder
- ¼ tsp. pepper
- 1 can (5.3 oz.) evaporated milk
- 1 broiler-fryer (2 ½ to 3 lbs.), cut up
- ¼ cup oil
Mix flour, salt, paprika, garlic powder and pepper in a large plastic food storage bag. Set aside. Pour evaporated milk into a bowl. Dip chicken in evaporated milk. Add a few chicken pieces to food storage bag. Shake to coat. Remove the chicken from the bag. Repeat with remaining chicken.
Heat oil in a large skillet. Add chicken. Brown over medium high heat. Cook over moderate heat for about 25 minutes, or until meat near the bone is no longer pink and juices run clear, turning pieces over frequently.