Recipe Box

Fadely's Finger Lickin' Fixin's

                     By: Linda Fadely

                Floyds' Market
                        Sedan, Kansas

HERB FRIED CHICKEN

4 cup unsifted flour                    1= 22 - 3lb. fryer chicken,
1 teaspoon salt                                cut into serving pieces*
1 teaspoon pepper                     2 cup Butter**
2 teaspoon rosemary leaves***     2 tablespoons flour
2 teaspoon parsley leaves             12 cup water

    Combine flour, salt, pepper, rosemary leaves and parsley leaves in a quart
size baggie. Shake and mix well. In a large skillet, melt butter over medium
high heat. Place chicken pieces in the baggie, close and shake well. Add the
coated chicken to the melted butter and brown well on both sides. Cover,
reduce heat, and cook 20 minutes.**** Uncover and cook 10 minutes or until
done and juices run clear when chicken is pierced. Remove chicken and keep
warm.
    Combine the flour and some water and make a paste. Add the rest
of the water and add to the drippings in the skillet. Cook over medium high
heat until the gravy is thickened, stirring constantly. Pour over the chicken or
serve over mashed potatoes.

* Substitute chicken breast if preferred.

** 2 cup Butter = 1 stick = 4lb.

*** Crush the rosemary leaves into smaller pieces before adding them to the
      flour mixture.

**** Rather than frying the chicken in butter, cover a jelly roll pan with foil.
        Spray heavily with a non-stick spray, dust the chicken with the flour
        mixture, cover with foil, and bake at 325 degrees for 14 hours.

HELPFUL HINT: Dry ingredients should be measured in metal measuring cups
so they can be leveled properly before adding the ingredient to the mixture being
prepared. Liquid ingredients should be measured in glass cups so none of the liquid
is spilled when transferring it to the mixing bowl.