Fried Chicken Country Style
- 1 fryer, 3 1/4 pounds
- 1 cup cream chicken sauce
- Flour and salt
- Clear fat for frying
- 4 corn fritters
- 8 sliced candied sweet potatoes
Clean and singe chicken. Separate legs and cut into two equal parts at the joints. Cut breast into fourths. The back, wings and neck may be used for stock or fricassee. The legs and the breast of the chicken are used for country fried chicken. Dip chicken in flour and fry in clear fat, season lightly with salt. Serves 4.
Submitted by May 28, 2009
15 min
30 min
45 min