CRUNCHY FRIED CHICKEN
1/2 cup milk (fresh or evaporated)
1 egg, beaten slightly
1 1/2 teaspoons Salt
1/4 teaspoon paprika
1 cup finely crushed corn flakes
1 frying chicken, cut up
2 cups Wesson oil
Combine milk and egg in shallow dish.
Blend salt and paprika with corn flakes with another shallow dish.
Dip chicken into milk-egg mixture; then into corn flakes.
Heat oil in heavy skillet. Add chicken; lightly brown on one side (about 3 to 5 minutes). Turn carefully. Reduce heat and cover. Simmer for 30 minutes or until tender.
For extra crunchiness, uncover for last 10 minutes. Drain.
Makes 4 to 5 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe card, Wesson Oil ad, 1960's
1/2 cup milk (fresh or evaporated)
1 egg, beaten slightly
1 1/2 teaspoons Salt
1/4 teaspoon paprika
1 cup finely crushed corn flakes
1 frying chicken, cut up
2 cups Wesson oil
Combine milk and egg in shallow dish.
Blend salt and paprika with corn flakes with another shallow dish.
Dip chicken into milk-egg mixture; then into corn flakes.
Heat oil in heavy skillet. Add chicken; lightly brown on one side (about 3 to 5 minutes). Turn carefully. Reduce heat and cover. Simmer for 30 minutes or until tender.
For extra crunchiness, uncover for last 10 minutes. Drain.
Makes 4 to 5 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe card, Wesson Oil ad, 1960's
MsgID: 371512
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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