Freezer Fried Chicken
Source of Recipe
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Recipe Introduction
Store no longer than 4 weeks. Makes enough for 2 meals-4 servings each.
List of Ingredients
Salad oil
2 cups all-purpose flour
2 tablespoons salt
2 broiler-fryer chickens (2 1/2 to 3 pounds each), cut up
4 eggs, slightly beaten
Recipe
Heat oil (1/4 inch) in large skillet or electric
frypan over medium-high heat. Mix flour and
salt. Dip chicken in egg, then coat with flour
mixture. Brown chicken, a few pieces at a time,
in oil. Reduce heat. Layer chicken skin side
down in skillet in the following order: breasts,
thighs, drumsticks, backs and wings. Cover
tightly; simmer, turning once or twice, until
done, 30 to 40 minutes. (If skillet cannot be
tightly covered, add 1 to 2 tablespoons water.)
After chicken has simmered 25 minutes, uncover
to crisp.
Remove chicken from skillet. (Can be served
immediately. 8 servings.) Divide in half. Wrap
in heavy-duty aluminum foil. Cool quickly. Label
and freeze.
• 50 minutes before serving, remove 1 package
Fried Chicken from freezer and open foil wrap.
Place on oven rack. Heat in 375F oven until hot,
45 minutes. (4 servings.)
Note: Chicken normally can be stored for a
longer period of time. Fried chicken is best,
however, if used within 4 weeks of initial
freezing.
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