Easy Fried Chicken Recipe
Although true fried chicken is submerged in hot oil, this quick version uses just 2 tablespoons of oil yet produces tender chicken with a crispy brown surface.
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3 pounds cut up frying chicken
2 tablespoons canola or other vegetable oil
1/2 cup wine or broth (optional)
salt and pepper
Salt and pepper the cut up chicken.
Heat (on medium-high) 2 tablespoons canola oil in a heavy skillet large enough to hold the chicken pieces in a single layer. When the oil is hot, add the chicken, skin side down, and cook until nicely browned, about 5 minutes. Brown the other side. Reduce heat to medium and continue to cook the chicken, turning occasionally, for about 20 minutes or until done.
Serve immediately, or remove to a warmed platter and deglaze the pan with 1/2 cup wine or broth, stirring to get up all the browned bits. Taste for seasoning, pour over chicken and serve.
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"Love it and will make it, but cut recipe in half for two people. No breading, great for waistlines, and a gluten free husband. No deep oil, another plus for the waistline. This recipe is stellar."
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