Prep 5 mins
Cook 50 mins
From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005.
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 1⁄2-3 lbs broiler-fryer chickens, cut up
- vegetable oil
- Mix flour, salt, and pepper. Coat chicken with flour mixture. Heat oil (1/4-inch in 12-inch skillet) over medium-high heat until hot. Cook chicken in oil until light brown on all sides for about 10 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done, or about 35 minutes longer. (If skillet cannot be covered tightly, add 1-2 tablespoons of water). Remove cover during last 5 minutes of cooking to crisp chicken.