f large bowl. Sprinkle with seasoned flour.
Repeat layers until all
pan.
Dust chicken in seasoned flour.
Cook chicken on both sides until
ext, toss chicken pieces in bread crumbs (seasoned or unseasoned).
Combine all Seasoned Flour Mixand set aside.
Combine Batter ingredients.
Heat Crisco to 365\u00b0F.
Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.
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.
ver high heat. Dust chicken in seasoned flour then sear until browned.
b>RECIPE). YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR
Seasoned Flour Coating:
In a container, combine 2 cups all-purpose flour
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.
o 350\u00b0F.
Dust chicken in seasoned flour. Heat oil and butter
Pat chicken dry with paper towel. Flatten
Cut each chicken breast into two thin halves
he mixture over the chicken breasts. Place chicken breasts in a covered
>chicken livers periodically with tongs during marination.
MEASURE 2 cups flour
gg, dredge well in seasoned flour, then brown chicken, but don't cook
and place in the refrigerator for about 8 hours, but at
Toss together chicken pieces, black pepper, salt, paprika,
Combine seasonings and flour.
Dredge chicken pieces in seasoned flour, shaking off any excess
illet with lid.
Add chicken breasts. Return broth to a
Make batter by mixing cornstarch, flour, garlic, salt, paprika, salt and