Fried Chicken 1
Makes 4 servings.

2 - whole spring chickens, halved
1/2 - teaspoon salt
1 - egg, beaten
1/4 - cup cream
1/4 - cup all-purpose flour
1/2 - teaspoon salt
1 - cup bread crumbs
1/4 - cup vegetable oil
1/2 - teaspoon parsley

• Rub the chicken with salt.  In a mixing bowl, mix egg and cream.  In another bowl, mix the flour, salt, and bread crumbs.  
• Dip the chicken quarters in egg mixture and coat.  Dredge the chicken in the flour mixture.
• In a skillet at moderate heat, add the oil.  When oil is hot, fry the chicken 20 minutes or until light golden brown.  
• Place chicken on paper towel to absorb any oil.  Pour off most of the oil and fat.  
• Return chicken to skillet.  
• Cover tightly, cook over low heat, and cook 30 minutes or until chicken is tender.  Drain and serve.  
• Garnish with parsley.

Picnicking & Tailgating

Make a day or two ahead.  Heat (on stove or in microwave) before leaving.  Pour into a thermal container and serve when you reach your destination.