inally, toss chicken pieces in Seasoned Flour recipe.
Pre-heat oven to
f large bowl. Sprinkle with seasoned flour.
Repeat layers until all
EASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch
Make batter by mixing cornstarch, flour, garlic, salt, paprika, salt and
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 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.
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.
he pastry first sift the flour and salt into a large
ISING FLOUR (MAKE YOUR OWN, IF NECESSARY, FOLLOWING A TRUSTED RECIPE). YOU
Seasoned Flour Coating:
In a container, combine 2 cups all-purpose flour with
evel cup of prepared Recipe #453973 (without added flour).
SELECT as
).
Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon
Mix the cornstarch, flour and seasonings until well blended.
n diameter.
Roll in seasoned flour (flour, salt, and pepper combined).
LMOST HOT, THEN BREAD. THIS RECIPE IS FORMULATED FOR A SINGLE
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4-inch off top of onions and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom (root end).
Remove about 1-inch of \"petals\" from center of onion.
Dip cut onion in seasoned flour and remove excess by shaking.
Dip in batter and remove excess by gently shaking. Separate \"petals\" to coat thoroughly with batter.
Mix batter after standing to blend ingredients.
large bowl combine the seasoned flour ingredients, and mix well. In
pan.
Dust chicken in seasoned flour.
Cook chicken on both
shallow bowl. Sift the seasoned flour into another bowl, then the