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Name: Fried Chicken #2
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 tb Paprika plus more; Black Pepper freshly ground; Vegetable oil; 2 3.5-pound frying chickens; Salt; 2 c All-purpose flour

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INGREDIENTS

2 tb Paprika ; plus more
Black Pepper ; freshly ground
Vegetable oil
2 3.5-pound frying chickens
Salt
2 c All-purpose flour

INSTRUCTIONS

From: Altaira2@aol.com Date: Sun, 21 Apr 1996 23:08:21 -0400 Recipe By: Sylvia Woods (Sylvias Restaurant in New York City) 1) Trim the excess fat and skin from each piece of chicken. Sprinkle the pieces with salt and pepper. Stir the flour and paprika together in a shallow bowl. Dredge the chicken pieces in the seasoned flour to coat on all sides. Shake off the excess flour. 2) Pour enough vegetable oil into a heavy deep skillet (cast-iron is perfect) to fill it to 2 inches. Heat over medium heat to 375oF. (A small cube of bread dropped in the dropped in the oil will brown in about 20 seconds.) 3) Add only as many of the chicken pieces as will fit without touching. Overcrowding will lower the temperature of the oil and make your fried chicken greasy. With a long-handled fork or tongs to prevent getting splattered, turn the chicken pieces until they are golden brown on all sides and cooked through, about 6 minutes. The easiest way to tell if the chicken is cooked is to poke a fork down to the bone near the thickest part - if the chicken is cooked the juices will run clear, not pink. 4) Remove the chicken pieces from the skillet to drain. If you have to fry the chicken in batches, keep the fried chicken warm on a baking sheet in a 250F oven. When all the chicken is fried, sprinkle the pieces with paprika and serve hot. Serving Ideas : Potato Salad; Black-eyed peas; Collard Greens, etc. NOTES : Crispy-skinned fried chicken, hot from the pan bursting with juice, is one of the simplest and best-tasting soul food classics. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #53 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Fried Chicken #2

2 tb Paprika plus more
 Black Pepper freshly ground
 Vegetable oil
2 3.5-pound frying chickens
 Salt
2 c All-purpose flour

From: Altaira2@aol.com    Date: Sun, 21 Apr 1996 23:08:21 -0400    Recipe By: Sylvia Woods (Sylvias Restaurant in New York City)    1) Trim the excess fat and skin from each piece of chicken. Sprinkle the  pieces with salt and pepper. Stir the flour and paprika together in a  shallow bowl. Dredge the chicken pieces in the seasoned flour to coat on  all sides. Shake off the excess flour. 2) Pour enough vegetable oil into a  heavy deep skillet (cast-iron is perfect) to fill it to 2 inches. Heat over  medium heat to 375oF. (A small cube of bread dropped in the dropped in the  oil will brown in about 20 seconds.) 3) Add only as many of the chicken  pieces as will fit without touching. Overcrowding will lower the  temperature of the oil and make your fried chicken greasy. With a  long-handled fork or tongs to prevent getting splattered, turn the chicken  pieces until they are golden brown on all sides and cooked through, about 6  minutes. The easiest way to tell if the chicken is cooked is to poke a fork  down to the bone near the thickest part - if the chicken is cooked the  juices will run clear, not pink. 4) Remove the chicken pieces from the  skillet to drain. If you have to fry the chicken in batches, keep the fried  chicken warm on a baking sheet in a 250F oven. When all the chicken is  fried, sprinkle the pieces with paprika and serve hot.    Serving Ideas : Potato Salad; Black-eyed peas; Collard Greens, etc.    NOTES : Crispy-skinned fried chicken, hot from the pan bursting with juice,  is one of the simplest and best-tasting soul food classics.    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    MC-RECIPE DIGEST V1 #53    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 8

Calories: 644
Calories from Fat: 336 (52%)

Amt Per Serving		% DV

	Total Fat 37.3g	50 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 15.2g
	Polyunsanturated Fat 8.3g
Cholesterol 181.1mg		56 %
Sodium 567.6mg		20 %
Potassium 606.7mg		16 %
Total Carbohydrate 25.9g		8 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 23.2g
Protein 48.7g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 644

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