FRIED CHICKEN
1 (3 lb.) frying chicken, cut up and ready to cook
1/2 cup butter
1 teaspoon salt
1/4 teaspoon ground black pepper
Wash chicken pieces. Drain and pat dry with a paper towel.
Heat butter in skillet over high direct heat until butter is melted, about three minutes. Place chicken pieces in hot butter and cook about 20 minutes or until nicely browned on both sides.
Reduce heat to medium. Season chicken with salt and pepper. Cover and continue cooking until meaty parts of chicken are fork-tender, about 25 minutes.
Makes 4 servings
Source: Product label recipe: Corning Ware 11-inch Chicken Fryer (Corning Ware skillet with clear glass cover), 1960's
1 (3 lb.) frying chicken, cut up and ready to cook
1/2 cup butter
1 teaspoon salt
1/4 teaspoon ground black pepper
Wash chicken pieces. Drain and pat dry with a paper towel.
Heat butter in skillet over high direct heat until butter is melted, about three minutes. Place chicken pieces in hot butter and cook about 20 minutes or until nicely browned on both sides.
Reduce heat to medium. Season chicken with salt and pepper. Cover and continue cooking until meaty parts of chicken are fork-tender, about 25 minutes.
Makes 4 servings
Source: Product label recipe: Corning Ware 11-inch Chicken Fryer (Corning Ware skillet with clear glass cover), 1960's
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| Reviews and Replies: | |
| 1 | Recipe: Fried Chicken (Corning Ware recipe, 1960's) |
| Betsy at Recipelink.com | |
| 2 | Recipe: Chicken with Mushrooms and Olives (Corning Ware recipe, 1960's) |
| Betsy at Recipelink.com | |
| 3 | Recipe: Chicken with Broccoli (using cooked chicken, Corning Ware recipe, 1960's) |
| Betsy at Recipelink.com | |
| 4 | Recipe: Chicken Chop Suey (using cooked chicken, Corning Ware recipe, 1960's) |
| Betsy at Recipelink.com | |
| 5 | Recipe: Brunswick Stew (Corning Ware recipe, 1960's) |
| Betsy at Recipelink.com | |
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