http://recipeexchange.tribe.net/thread/0786ee90-45cb-4701-9f63-242c2a205538?format=rss Tribe.net. Local Connections http://recipeexchange.tribe.net/thread/0786ee90-45cb-4701-9f63-242c2a205538#1c03f96e-a876-4526-b39b-9e9b8ec86e84 Too funny, Owned! This does sound good and easy. We'll be having fried chicken this week. :) Fri, 14 Oct 2011 05:13:04 GMT http://recipeexchange.tribe.net/thread/0786ee90-45cb-4701-9f63-242c2a205538#1c03f96e-a876-4526-b39b-9e9b8ec86e84 Survivor 2011-10-14T05:13:04Z http://recipeexchange.tribe.net/thread/0786ee90-45cb-4701-9f63-242c2a205538#3e71b60c-73b7-475b-a99c-0d8bd0abda9c Whew. What a relief. I thought at first this was a dance lesson "The Fried Chicken 10-step", kinda like "The Texas 2-step", but a little more complicated. I like the recipe, simple and uncomplicated. Got me a big cast-iron chicken fryer for times just like this. I sub cayenne pepper for the paprika, though. Thu, 13 Oct 2011 22:04:19 GMT http://recipeexchange.tribe.net/thread/0786ee90-45cb-4701-9f63-242c2a205538#3e71b60c-73b7-475b-a99c-0d8bd0abda9c dirk, Tagged 2011-10-13T22:04:19Z http://recipeexchange.tribe.net/thread/0786ee90-45cb-4701-9f63-242c2a205538#6aca0cf1-bf68-4fc6-815a-4525a7a54c4a 1. For each pound of chicken, combine 1/4 cup of flour, 1/2 teaspoon of salt, 1/8 teaspoon pepper, 1/8 teaspoon paprika; put all ingredients into paper bag. 2. Wash & dry chicken; cut into desired size pieces. 3. Drop into bag; shake until chicken is coated with flour mix. 4. Melt a fat mixture of 1/2 butter & 1/2 shortening or cooking oil to a depth of 1/4 inch in a heavy metal frying pan. Heat to a medium-high level. 5. Put chicken pieces into the frying pan. 6. Fry slowly until golden-brown. 7. Use a knife to check inside several pieces to be sure that the chicken is thoroughly cooked. 8. Remove chicken from the pan. 9. Use drippings to make chicken gravy. 10. Serve with side dishes of mashed potatoes, chicken gravy, and steamed vegetables. Enjoy! Mon, 10 Oct 2011 20:30:49 GMT http://recipeexchange.tribe.net/thread/0786ee90-45cb-4701-9f63-242c2a205538#6aca0cf1-bf68-4fc6-815a-4525a7a54c4a T.E. Lawrence 2011-10-10T20:30:49Z