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Baked Chicken Drumsticks
Baked Chicken that Makes its Own Gravy
Baked Cornish Hens
Butter Chicken
Buttermilk Chicken Fried Cutlets
Cheesy Chicken Rolls
Chicken Dinner Pie
Corn 'n' Chicken Bake
Crispy Southern Fried Chicken
Extra Crisp Fried Chicken
Fried Chicken 
Fried Gizzards or Livers
Hillbilly Fried Chicken
Honey Baked Chicken
Kentucky Chicken
Maple-Apple Chicken
Oven Baked Chicken
Oven Fried Chicken
Oven Fried Cinnamon Chicken
Pot Roasted Chicken with Potatoes
Roasting a Turkey
Sage Chicken with Country Ham Sauce
Smothered Chicken
Sunday Chicken and Stuffing
Sunday Fried Chicken
Stewing Chicken for Salads
The Best Chicken and Dumplings Ever


I was goin' to give you a recipe for chicken fingers, but the chickens around here ain't got any --just a few toes.

Roasting a Turkey

If someone had told me years ago that you cook a turkey this way, I would have laughed. But, after watching "Good Eats" with Alton Brown, his reasoning seemed sound. So, I cooked a turkey his way. Never in my life have I seen a turkey that was so moist all the way through.

I am posting his basic roasting directions. Whether you like to place aromatics into the cavity of the turkey is up to you.

A few minutes before roasting, heat oven to 500 degrees.  Tuck back wings and coat whole bird liberally with
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer* into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. Let turkey rest, loosely covered for 15 minutes before carving.

*For about $20.00 dollars, you can buy a thermometer that will work as a timer for your cooking or as an alert when the internal temperature you selected has been achieved. You can usually find these theremometers at stores such as WalMart. They are the same one used by Alton Brown and after my son introduced me to this thermometer, I'd never go back to any other kind.

The Original Polder 362-90 Cooking Timer and Thermometer is the one I use.


Hillbilly Fried Chicken

1 chicken, cut up
1 cup flour
1 cup cornmeal
1 can beer

Cut up chicken and dip in beer.
Put flour and cornmeal into a brown paper bag, adding seasonings to taste.
Put chicken pieces in bag one at a time and shake. Fry in lard in a hot cast
iron skillet.

Oven Fried Chicken

1 (3 lb.) broiler-fryer, cut into serving pieces
1 c. flour (or more if needed)
2 tsp. paprika
1 1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1 stick margarine

Wash and coat chicken with seasoned flour. (Coat each
piece well on each side.) Melt margarine in a large, heavy iron
skillet (do not use any skillet other than iron). Arrange
chicken pieces in margarine with skin side down (if skinned,
with thickest side down). Bake 30 minutes in preheated 425°oven. Turn
chicken and bake an additional 20 minutes. Chicken
will be brown and crispy like regular fried chicken. Gravy can
be made with drippings.

This recipe makes me hungry thinkin' about it.

Sunday Fried Chicken

2 1/2 to 3 lb. frying chicken,cut up
salt and pepper
1 c. flour
4 tsp. paprika
shortening or oil for deep frying

Clean chicken parts; season with salt and pepper. Stir
together flour and paprika. Dredge or shake seasoned chicken
in flour to coat. Fry in hot oil in heavy skillet or deep
fryer 4 to 5 minutes until lightly browned. (For best results,
fry in a mixture of solid vegetable shortening and oil heated
to 425°.) Place fried chicken pieces on tray or rack over a pan
of water in a 350° oven and bake, uncovered, about 25 minutes.

Sunday Chicken and Stuffing

1 pkg. instant chicken stuffing mix
6 boneless skinless chicken breast halves
1 can condensed cream of chicken soup -- undiluted
1/3 cup milk
1 tbs. dried parsley

Prepare stuffing according to package directions; spoon down the
center ofa greased 13x9 inch baking dish.  Place chicken around
stuffing. Combine soup, milk and parsley; pour over chicken.  Cover
and bake at 400° for 20 minutes. Uncover and bake 10-15 minutes
longer or until chicken is done.

Butter Chicken

1 pkg. chicken breast, skinned
1 stick butter

salt and pepper
garlic powder
seasoned salt
poultry seasoning

Place chicken in pan sprayed with Pam. Sprinkle seasoning to taste on both sides.
Pour melted butter over chicken.
Bake at 375 ° for 1 hour; turn halfway through to brown other side.

Pot Roasted Chicken with Potatoes

1 (3 lb.) roasting chicken
1/2 lemon
parsley sprigs or celery tops
2 tbs. butter or oleo
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 3/4 c. hot chicken broth or water, divided
8 small new potatoes
2 tbs. flour
1/2 c. milk or half and half

Rub chicken inside and out with lemons. Stuff cavity with parsley, then truss. In Dutch oven brown butter. Add chicken and brown well on all sides. (Use 2 wooden spoons to turn chicken to avoid piercing skin.) Season with salt, thyme and pepper. Add 3/4 cup broth; cover and simmer until chicken is almost tender, about 1 hour.

Add potatoes; cover and simmer until tender, about 20 minutes. Remove chicken and carve in serving pieces. Discard bones and parsley.

Arrange chicken on heated platter with potatoes; keep warm. Skim excess fat frompan drippings and blend in flour. Cook and stir until bubbly and light brown. Gradually stir in remaining 1 cup broth and milk. Cook and stir until thickened and smooth. Simmer a few minutes. Spoon some gravy on chicken; pass remainder.

Good with cooked vegetables, pickled cucumbers and cranberry sauce.

Fried Gizzards or Livers

gizzards or livers (chicken)
4 Tbs. Crisco oil

Buy enough gizzards so that each person can have 6 to 8 gizzards or livers.
Wash and clean gizzards or livers; sprinkle with salt. Roll in flour. Place in
preheated oil. Fry just until breading is a golden brown. Serve immediately.

Stewing Chicken for Salads

1 (5 to 6 lb.) ready to cook stewing chicken, cut up or large broiler-fryer
chicken, cut up
2 sprigs parsley
4 cut up celery branches (withleaves)
1 carrots, pared and sliced
1 small onion, cut up
2 tsp. salt
1/4 tsp. pepper

Place chicken in Dutch oven with water to cover, about 2quarts. Add parsley, celery, carrot, onion, salt and pepper;cover and bring to boiling. Reduce heat, then cook over low heat, about 2 1/2 hours, until tender. Remove meat from bones.
Makes about 5 cups diced, cooked chicken.

Psst--I also fix my chicken this way before making dumplings.The broth is wonderful.Throw in a couple of bay leaves for that old timey flavor.

Baked Chicken that Makes its Own Gravy

Serving Size  : 6

3 pounds chicken pieces
1/4 cup flour
1/4 cup melted butter
2/3 cup evaporated milk
10 3/4 ounces cream of mushroom soup, condensed
1 cup American cheese -- grated
1/2 tsp. salt
1/8 tsp. pepper
2 cups onions
1/4 pound sliced mushrooms
dash paprika

Coat chicken with flour. Arrange chicken in single layer with skin down
in melted butter in 13x9x2 inch baking dish. Bake uncovered in 425ºF
oven for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes
longer, until tender. Remove from oven and reduce temperature to 325ºF.

Pour off excess fat. Combine evaporated milk, soup, cheese, salt, and
pepper. Add onions and mushrooms to chicken. Pour soup mixture over
chicken. Sprinkle with paprika. Cover dish with foil. Return to oven
for 15 to 20 minutes.

The Best Chicken and Dumplings Ever

3 1/2 lb. chicken, cut-up
2 tsp. salt
1 tsp. pepper
2 cups plus 2 tbs. flour
2 tbs. vegetable shortening
additional salt and pepper

Place chicken in Dutch oven; add water until chicken is just covered. Add salt and pepper. Bring to a boil; reduce heat and simmer 20 minutes. Remove chicken from liquid; skin, bone and return meat to broth.

Remove 1-1/2 cups broth; chill. In large mixing bowl, combine 2 cups flour, shortening and 1 cup chilled broth, mix together to form dough. Turn onto well floured surface and knead 10 times. Roll to 1/4 inch thickness; cut into 1 inch squares and set aside.

To remaining chilled broth, add remaining flour,dash of salt and pepper; stir into chicken and remaining broth in Dutch oven. Bring broth to boil, add dumpling squares, one at a time, stirring occasionally to separate. Reduce heat to simmer and cook 10 minutes or until broth is thick and dumplings are cooked.

Just like  grandmothers used to fix.

Buttermilk Chicken Fried Cutlets

1 pound thinly sliced chicken breast cutlets
1 cup buttermilk, divided use
1/4 cup yellow cornmeal
1/4 cup plus 2 tsp. flour
1/2 tsp. salt
1 tsp. coarsely ground black pepper
1/4 cup vegetable oil
3/4 cup chicken broth

Coat chicken in 1/2 cup buttermilk. Dredge in cornmeal, mixed with 1/4 cup flour, salt and pepper. Heat 2 tablespoons oil over medium-high heat. Add half of chicken and cook, turning once, until cooked throughout, about 6 minutes total. Repeat with remaining chicken. Remove chicken from pan. Add remaining 2 teaspoons flour and cook, stirring, 1 minute. Whisk broth and 1/2 cup remaining buttermilk into pan drippings. Simmer, stirring, 2
minutes. Season with salt and pepper. Serve gravy ladled over chicken.

Oven Baked Chicken

1/8 tsp. marjoram
1/8 tsp. rosemary, crushed
5  cup corn flakes, crushed
2 1/2 lb. cut up broiler-fryer chicken
1/2 cup butter or margarine, melted
1/3 cup all-purpose flour
1 1/2 tsp. salt
1/8 tsp. thyme

Preheat oven to 375°F.  In medium bowl combine butter, flour, salt, thyme,rosemary and marjoram.  In shallow dish place cereal.  Dip chicken in butter mixture; roll in cereal to coat.  Place on rack in shallow baking
pan. Bake 55 - 60 minutes or until golden brown.

Fried Chicken

Serving Size  : 4

3 pounds chicken -- cut up
3 cups milk
1/3 cup flour
Salt and pepper -- to taste
1/2 tsp. paprika
1/4 cup shortening

 Dip the chicken pieces in one cup of the milk. Place the flour, salt,
pepper, and paprika in a sack. Shake 2 chicken pieces at a time in the sack
until well coated. Reserve remaining flour.

Melt the shortening in a heavy skillet. If electric skillet is used, set
at 300 °. Over burner, use medium heat. Fry the chicken on one side 15 minutes, or until well browned. Turn with tongs and brown the other side.

Season with salt and pepper and cover. Lower heat in electric skillet to
275 °, or to medium-low on burner; cook 20 minutes.
4. Remove and discard all but 3 tablespoons of the drippings. Measure 3
tablespoons reserved flour and add. Stir and cook until browned lightly.

Lower heat to 225 ° and stir in the remaining milk. Cook, stirring,
until gravy thickens. Serve separately.

Chicken Dinner Pie

Pastry for 9" two crust pie
2 tbs. butter
2 tbs. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground thyme
1/2 cup chicken broth
3/4 cup light (or heavy) cream
2 cups cubed cooked chicken
1 pkg. (10 oz.) frozen peas and carrots, cooked and drained

Heat oven to 425 °. Prepare pastry, cut top into lattice strips. Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and vegetables. Pour into pastry lined pie pan.

Cover with lattice top. Cover edge with 2-3 inch strips of foil to prevent
excessive  browning. Remove foil for the last 15 minutes of baking. Bake for 35 to 40 or until crust is brown.

Baked Cornish Hens

4 Cornish hens
1/2 c butter, melted
2 tbs. lemon juice
1 tsp. rosemary
2 cloves garlic, crushed

Preheat oven to 350°F.

Rub hens with a tablespoon or so of the butter. Combine remaining butter and other ingredients and use to baste hens.

Bake at 350°F degrees for 1 hour, basting with lemon mixture every 10 minutes. Makes 4 servings.

I was so naïve as a kid I used to sneak behind the barn and do nothing.


Cheesy Chicken Rolls
1/2 cup shredded low fat mozzarella
1/4 cup plain low fat yogurt
1 tbs. snipped parsley
4 single med. chicken breast halves *
1/8 tsp. paprika
2 1/2 oz jar sliced mushrooms, drained
1 tbs. snipped chives
1 tbs. chopped pimento
1 tbs. fine dry bread crumbs
1 tbs. plain low fat yogurt

* 4 med. (12 oz total) boned skinless chicken breast halves

For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup
yogurt, chives, parsley, and pimento.  Place 1 chicken breast half, boned
side up, between 2 pieces of clear plastic wrap. Working from the center
to the edges, pound lightly with a meat mallet to 1/8" thickness. Remove
plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt
and pepper.  Spread some of the filling on each chicken breast half. Fold
in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking
dish.  Combine bread crumbs and paprika. Brush chicken with the 1 Tbs.
yogurt;  sprinkle with crumb mixture. Bake in 350 ° F. oven for 20-25
minutes or until chicken is tender and no longer pink.


Maple-Apple Chicken

cooking spray
1 lb. boneless, skinless chicken breasts
4 tbs. maple syrup
2 tbs. red wine
2 tsp. honey mustard
1 tsp. chicken bouillon granules
2 medium red apples, cored and sliced

In a medium skillet coated with cooking spray, cook the chicken breasts
until tender and no pink remains, about 4-5 minutes per side. Transfer to a plate and keep warm.

Combine the maple syrup, wine, mustard, and bouillon granules in the warm skillet. Add the apple slices and cook over medium heat for 1 minute. Add chicken breasts and continue cooking 1-2 minutes or until the apples are tender. Serve immediately.

Yields: 4 servings

Sage Chicken with Country Ham Sauce

For the sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all purpose flour
3 cups chicken broth
1/4 cup finely chopped mushrooms
3 garlic cloves

Bouquet garni:
3 sprigs parsley
2 sprigs thyme
1/2 bay leaf
tie together in cheesecloth bag

9 ounces country ham, cut into julienne strips (about 2 cups)
2 tbs. Julienne strips of fresh sage
6 tbs. heavy cream
white pepper to taste

6 tbs. peanut oil
3 tbs. unsalted butter
6 large whole skinless chicken breasts
white pepper to taste

To make the sauce: Cook butter and flour over moderately low heat, in a heavy saucepan, whisking for 3 minutes, whisk in the broth, and bring to a boil. Add mushrooms, garlic and bouquet garni and simmer, skimming the froth for 25 minutes.

Strain the mixture, put back into the saucepan, stir in ham, sage and cream, and simmer 'til reduced to 3 cups. Add the pepper and salt to taste and keep warm and covered.

Preheat oven to 200°. In a large skillet heat oil and butter over moderately high heat until foam subsides. While heating, pat chicken dry, season one side with salt and pepper and brown, seasoned side down for one minute. Season other side, turn and brown one minute. Reduce heat to moderately low and cook 3 minutes more on each side or until
cooked through. Transfer to a baking pan and keep warm in the oven.
Serve chicken warm with sauce and grits.

  Corn 'n' Chicken Bake

4 boneless skinless chicken breast halves
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 pkg. corn bread stuffing mix -- (8 oz.)
1 can {8 3/4 oz.}  whole kernel corn -- drained
1 cup boiling water
1/4 cup {1/2 stick}  butter or margarine -- melted
1 can condensed golden corn soup
1/3 cup milk
1 tsp. dried parsley

Preheat oven to 375 °. Coat a 11 x 7 inch baking dish with
nonstick cooking spray. Place chicken in a single layer in the baking dish
and sprinkle evenly with salt, black pepper, and garlic powder.      In a
large bowl, combine stuffing mix, corn, water, and butter or margarine; mix well. Spoon the stuffing mixture over the chicken. In the same bowl,
combine soup, milk, and parsley; mix well. Pour over the stuffing. Cover
dish with aluminum foil and bake 35 minutes. Uncover and bake 5 to 10
minutes, or until chicken is no longer pink inside and stuffing is golden
on top.

Oven Fried Cinnamon Chicken

       4 servings

You can put this chicken together in just ten minutes.  You'll like the
hint of a familiar spice in an unfamiliar place and the rich flavor
produced by only two tablespoons of oil.  The chicken retains its crispness
even when cooled.

1/2 cup flour
2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. turmeric
1/4 tsp. pepper
1 egg
2 tbs. milk
3 lb. chicken cut into 8 pieces
1/3 cup dry bread crumbs
2 tbs. oil

Heat oven to 375 °.  Combine flour, salt, cinnamon, turmeric and
pepper.  Beat egg and milk.  Coat chicken pieces with flour mixture.
Combine bread crumbs and remaining flour mixture.  Dip chicken into egg and coat with crumbs.  Arrange in a roasting pan.  Sprinkle with oil.  Bake
until crisp and brown, about 40 minutes.

Per serving: Calories 533, Protein 45g, fat 29g,  sodium 1304 mg, Carb 19g,Chol 187 mg



Extra Crisp Fried Chicken

1 large chicken, 4 lb., cut into pieces
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tbs. salt, or to taste
1/2 tsp. cayenne pepper
1 tsp. freshly grated nutmeg
1 tsp. ground ginger
1/4 cup peanut oil
1 bunch parsley, rinsed and dried, for garnish

 "The trick to keeping the flour on the chicken is letting it sit, so
don't stint on the time.  Otherwise, all the spice will be left in the
pan and your chicken won't have its luscious crisp crunch.
...In fact, when the fat is at the right temperature--so drops of
water sizzle in it--the chicken will emerge crisp and light.  Drain it
on a brown paper bag (rather than paper towel, which tends to steam
the chicken), place it on a warmed platter and roll up your sleeves
for a great finger-licking meal.

Rinse the chicken well and pat it thoroughly dry.
Sift the flours and the spices together into a small paper bag, so
they are well mixed.  Drop the chicken, two or three pieces at a time,
into the bag, hold the bag closed, and shake it so the chicken is
thoroughly covered.  Transfer the chicken to a wire cake rack and let
it sit, refrigerated, for 2 hours, so the flour will adhere. Reserve
the remaining flour mixture.

Heat the oil in a large skillet over medium-high heat.  Dredge the
chicken once more in the flour mixture, shaking off the excess.
When the oil is hot but not smoking, and a drop of water sprinkled
into the pan sizzles, add the chicken, making sure you do not crowd
the pan.  Cover, and cook until the chicken begins to turn brown,
about 8 minutes, reducing the heat slightly if necessary. Turn the
chicken, cover, and continue cooking until it is cooked through and
the juices from the thigh run clear when pricked with a fork, an
additional 10 minutes.

Arrange the chicken on a brown paper bag to drain, and leave it
for about 5 minutes.  Then transfer the chicken to a warmed serving
platter, garnish with the parsley and serve immediately.

Source:  "The Farm House Cookbook," Susan Herrmann Loomis, 1991.


This recipe makes a large amount of seasoning which can be placed in a jar and used as needed.It can be used to flavor soup, sprinkle on roasting chicken, for use in  stuffing,as well as fried chicken.

Kentucky Chicken

1 tbs. celery salt
1 tbs. onion salt
1 tbs. poultry seasoning
1 tbs. seasoning salt
2 tbs. baking powder
1 1/2 tsp. pepper
1 1/2 tsp. paprika
1 1/2 tsp. ginger
1/2 tsp. thyme
2 tsp. sweet basil
1 tsp. oregano
1 tbs. garlic salt
2 tbs. dry mustard

For every 2/3 cup of flour add 3 Tbs.. of spice mixture.  Dip par-boiled
chicken pieces (cooled) in flour mixture, then in egg and milk
mixture, then shake in bag with flour mixture again.  Deep fry till golden.

Honey Baked Chicken
 Servings:    6
3 lb.  broiler/fryer chicken, skinned
3/4 cup shredded yellow squash
3/4 cup shredded zucchini
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 1/4 cup toasted, whole-wheat bread crumbs
1 clove garlic, crushed
1 egg, beaten
1/4 cup  chopped pecans
1/4 tsp. salt
1/4 tsp. pepper
3 tbs. unsweetened apple juice
2 tbs. honey

 Discard giblets and neck of chicken (or save for stock.) Rinse
 chicken under cold, running water, and pat dry. Set aside.

 Coat a large nonstick skillet with Pam, place over med-hi heat
 until hot.  Add yellow squash, zucchini, onion, celery, and garlic,
 and saute until tender-crisp. Drain. Combine vegetable mixture,
 bread crumbs, egg, pecans, salt, and pepper in a med. bowl, stir
 well. Place chicken, breast side up, on a rack in a roasting pan
 that has been coated with Pam. Stuff lightly with dressing mixture.
 Truss chicken (or put ball of foil in opening.)

 Combine apple juice and honey, stirring well. Brush chicken with
 half of apple juice-honey mixture. Bake at 350° F for 1 1/2- 2
 hours or until drumsticks are easy to move and juices run clear,
 basting occasionally with remaining apple-honey mixture.

Baked Chicken Drumsticks

6-8 chicken drumsticks
1/2 cup real mayonnaise
2-3 tbs. mustard
1/4 cup grated Parmesan cheese
1 tsp. Italian Seasoning
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 cup fresh bread crumbs (made from 2-3 slices of fresh bread)

 Rinse and pat dry the drumsticks. Mix the mustard and the mayonnaise
 together in one bowl. In a separate bowl, mix the bread crumbs,
 Parmesan, Italian seasoning, garlic powder, and black pepper.

 Using a pastry brush, coat a drumstick liberally with the
 mayonnaise/mustard mixture, then roll the drumstick to coat in the
 bread crumbs. Lay the coated drumstick on a baking sheet. Repeat
 for all drumsticks. Bake drumsticks at 350°F for 45 minutes or until
 done through and juices run clear.

 You can double the amounts easily. You can also adjust types and
 amounts of seasonings in the bread crumbs mixture to taste .

Smothered Chicken

I feel like I've abused a chicken every time I see the title of this recipe.
Serve for breakfast with grits or biscuits or at dinner with rice and sweet potatoes

1  2 to 3 pound chicken, cut up
1 cup all purpose flour
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 tsp. seasoned salt
2 tsp. pepper
1/2 cup bacon drippings or vegetable shortening
1 small onion, diced
1/4 cup diced red bell pepper
1 3/4 cups hot water
1/2 cup half and half

Wash chicken. Combine flour and next four ingredients and coat chicken; shake off excess. Reserve any leftover seasoned flour, recoat chicken and refrigerate 1 hour.

In a large, heavy frying pan over medium-high heat, melt drippings or shortening. Shortening is sufficiently hot when a haze forms above it and a drop of water can dance across its surface. Reduce heat to medium, add chickens, and fry until the chicken is golden on all sides. Remove chicken to a paper towel covered platter.

Remove all but 1/4 cup of the oil from the pan. Add onion and bell pepper; saute until the onion is transparent. Add 1/4 cup of the reserved seasoned flour and brown it until dark golden. Add the hot water and
half and half to the pan. Stir until smooth. then return chicken to pan. Cover tightly and simmer over low heat until tender, approximately 25 to 30 minutes.

Makes 4 to 6 servings

Crispy Southern Fried Chicken

1/2 cup milk
1 egg,lightly beaten
2 cup all-purpose flour
2 tsp. paprika
2 tsp. freshly ground black pepper
1/2 tsp. poultry seasoning (like Lawry’s or Old Bay)
1- 2 1/2 - 3 lb. frying chicken, cut up (or parts)

Combine the milk and egg in a medium bowl.  Combine the flour, paprika,
pepper, and poultry seasoning in a paper bag.  Add one piece of chicken
to the bag at a time and shake to coat.  Dip the chicken in the milk and
egg mixture, then shake a second time in the flour mixture.

To skillet fry (use a heavy iron skillet), place enough shortening in the skillet to come 1/2 to 1 inch up the sides of the pan.  Heat the shortening to about 365° in an electric skillet (or over medium high heat in a large heavy skillet).  Brown the chicken on all sides, then reduce the heat to 275°(or medium-low heat) and continue cooking until the chicken is tender, about 30 - 40 minutes turning the chicken several times.  (a lid can be placed on top of the pan during this time but should be removed during the last 10 minutes of cooking time to crisp the chicken).  Drain on paper towels.
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