Salt fryer pieces and put in refrigerator several hours or overnight. Mix flour, salt, pepper and paprika in paper bag. Dip chicken pieces in cream and shake in bag, a few pieces at a time, to coat well. Add enough shortening or oil to a large heavy skillet to make 1 inch depth when melted. Heat to 360 degrees F or until a drop of water sizzles and bubbles. Slowly put chicken pieces in grease; turn when brown. When both sides are brown, reduce heat and cover. Cook until fork tender.
By Robin from Washington, Ia
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