Recipe by PanNan
This recipe was one of our family favorites when I was a kid. My mom clipped it from a magazine in the early 60's. I reduced the salt and the fat significantly - they used way too much then, in my opinion. Enjoyed in the Midwestern U.S. region at many church potlucks. (I attended quite a few personally!)
Top Review by Sharlene~W
Very simple to make. Flavors were mild--next time I would reduce flour by maybe half to get more of the actual seasoning on the chicken. I followed the recipe only deviating by using skinless boneless breasts and reducing cooking time by more than half. Even with the bone in and skin on, an hour plus of cooking time is more than chicken breasts need. Rather than follow time stated, I would cook for 15 minutes, turn pieces, cook for an additional 15 minutes and check for doneness by piercing with fork. If juices run clear, it is done.
- 2 1⁄2 lbs frying chickens, cut in individual pieces
- 3⁄4 cup flour
- 1 teaspoon crumbled rosemary
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon salt
- 1⁄4 cup shortening (I use olive oil)
Directions See How It's Made
- Wash chicken and dry.
- Combine flour, rosemary, garlic powder, black pepper and salt.
- Turn into a large bag.
- Place all the chicken at once into the bag with the flour mix.
- Shake until all pieces are coated well.
- Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
- Arrange chicken in the hot fat in the pan, skin side down.
- Bake 30 minutes or until the underside is golden brown.
- Turn chicken and bake another 30- 40 minutes until done.