MARYLAND FRIED CHICKEN
Yield: 6 servings
2 Frying chickens (about 2 1/2 1/4 ts Pepper
-lbs each), cut up 1/2 c Butter or margarine
3/4 c All-purpose flour 1 c Water
1 ts Salt 1 1/2 c Light cream
Wash and dry chicken pieces. Shake in bag with flour, salt and pepper. Heat
butter in heavy skillet or chicken fryer. Put in chicken abd brown quickly
on all sides. Reduce heat, slowly add water, cover, and simmer gently until
tender, about 30 minutes. Uncover and let chicken saute slowly. Remove
chicken to a hot platter. Blend 2 tablespoons flour into drippings in
skillet. Gradually stir in cream and cook, stirring, until thickened.
Season to taste and pour over chicken. If desired, garnish with corn
oysters or small corn fritters, and broiled bacon. Makes 6 to 8 servings.
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