Basic-Fried Chicken

No. 1- Pan-fried

2        broilers                Flour

          Salt and pepper   1/4 cup fat

            Cut each chicken into four, to ten pieces, dip each piece quickly into water, drain, season with salt and pepper, and roll in flour to make a thick coating. Fry the chicken in a little fat until each piece is tender and brown on both sides. Drain the pieces well and arrange on a warm platter, setting dish in a hot place to keep the meat from cooling while the gravy is being made. Serves 4.

No. 2- Deep Fried

          Cut the chickens into pieces and dip each piece into fritter batter made of 1 cup milk, 1 cup flour, and 1 Tbsp melted fat and 1 slightly beaten egg. Fry in deep fat (350 F.) for 30 to 40 minutes.

            For an interesting variation, roll the pieces of chicken in whole cereal flakes instead of flour before frying.

No. 3- Panned (oven Fried)

            Place the spiced chicken on a lightly oiled roasting pan. Cover the pan with aluminium foil making sure the foil is on shinny side out. Now cook for 40 minutes. After 40 minutes, remove the foil and cook for a further 35 minutes. After 35 minutes, lightly baste the chicken pieces with the oil and cook for a further 5 minutes. After 5 minutes remove the cooked chicken and let stand for 5 minutes. Your chicken is now ready to serve. Enjoy.