pan.
Dust chicken in seasoned flour.
Cook chicken on both
inally, toss chicken pieces in Seasoned Flour recipe.
Pre-heat oven to
EASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch
Prepare seasoned flour.
Skin chicken and cut into serving size pieces.
Dredge well in seasoned flour.
In heavy skillet, over medium-high heat, melt margarine or butter.
Add chicken pieces and brown in batches if necessary on all sides.
When brown, transfer to roasting pan with tight fitting cover.
Pour beer over chicken.
Cover.
Bake at 350\u00b0 for 1 1/2 hours or until chicken is very tender.
Makes 6 to 8 servings.
Mix all ingredients except water thoroughly in a bowl. Store in airtight container.
If using chicken cut, skin and wash chicken. Roll in seasoned flour. Fry until light brown. Place in heavy pan with lid, adding water. Bake in 300 oven 45 minutes - 1 hour.
Stir together to blend evenly.
Store in a tightly covered jar.
For a crumb coating on fish, meat or poultry, combine 1 1/2 TBSPS of seasoned flour with 1 cup of dry bread crumbs.
Mix together all the seasoning ingredients.
Wash chicken pieces and pat dry with paper towel.
Place flour in a paper bag and shake pieces, one at a time.
Fry in heated oil until meat is cooked, turning once.
Time should be 10-15 minutes.
f large bowl. Sprinkle with seasoned flour.
Repeat layers until all
he pastry first sift the flour and salt into a large
Seasoned Flour Coating:
In a container, combine 2 cups all-purpose flour
>RECIPE). YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR
large bowl combine the seasoned flour ingredients, and mix well. In
Cover and marinate in refrigerator for 3 hours (or up to
igh heat. Dust chicken in seasoned flour then sear until browned. Set
Combine the seasoned flour ingredients in a medium bowl.<
Add 1/3 cup flour and cook, stirring, for 1 min. Gradually
Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.
Mix the cornstarch, flour and seasonings until well blended.
Make batter by mixing cornstarch, flour, garlic, salt, paprika, salt and
evel cup of prepared Recipe #453973 (without added flour).
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