|
Submitted by
Roberta Richardson (IL)
Ingredients
3 lb. cut-up fryer chicken
1 1/2 cups buttermilk
1 1/3 cups flour
2 Tbsp. Seasoned Salt
1 Tbsp. Garlic Garlic™
1 tsp. paprika
Olive oil
Directions
Place chicken and buttermilk in resealable plastic bag. Refrigerate 2 hours; turn chicken once. Combine next 4 ingredients in large bowl. Shake buttermilk off chicken; coat with flour mixture. Heat olive oil in frying pan; brown chicken on both sides. Cover pan; reduce heat to low. Cook 30-35 minutes or until chicken is thoroughly cooked. Makes 4-5 servings.
Back to Search Results
Back to Search
|