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1/2 Photos of Healthy Southern "fried" Chicken
Discovered this recipe years ago in a church cookbook and have been making it ever since. The recipe calls for 2 lbs. of frying chicken cut up, but I typically make it with boneless, skinless chicken breast. The grandchildren love it. The chicken bakes up nicely-- tender, juicy, and just, plain good.
Units: US | Metric
Serving Size: 1 (160 g)
Servings Per Recipe: 4