Wash, dry and cut up a 1 ½ to 2-pound ready-to-cook chicken. Coat with one of the coatings below. If time permits, before frying, place the chicken on a rack for about ½ hour to allow coating to dry.

Heat for or pour cooking oil into a deep fryer to a depth of 2 or more inches. Fat should be heated to 350° on a fat thermometer, or until a 1-inch cube of bread browns in 60 seconds.

Place 2 or 3 pieces of chicken in a basket; gently lower into the hot fat. Fry chicken until tender and golden brown or 15 to 20 minutes. Drain on paper towels and keep warm. Continue frying until all the pieces are fried. Makes 2 servings.

SEASONED FLOUR COATING: Dredge chicken in seasoned flour. (For each pound of chicken combine ¼ cup flour, ¾ teaspoon salt, ⅛ teaspoon pepper and, if desired, 1 teaspoon paprika.) Then fry as directed above.

EGG AND FLOUR COATING: Dip chicken first in beaten egg which has been seasoned with salt and pepper, then in Seasoned Flour Coating.

CRISPY COATING: Dip the chicken first in beaten egg and then in one of the following: bread, cracker or cornflake crumbs, crushed potato chips, or corn meal.

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Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Instituted, Inc., New York