Wash and dry chicken parts.
Combi
n
e salt, pepper, and flour and coat
chicken.
D
ip each p
i
ece
in egg mixture and brown e
a
ch side in hot, melted
shortening and butter.
Lower heat a
n
d cook for about 15 minutes more on each side.
Use heavy iron or aluminum
fry pan if possible.
Remove from pan and drain on paper towels.
Pour all b
u
t 3 tablespoons of fat from pan and return to heat.
Add 3 tab
l
espoons
flour to pan and stir w
i
th fat until
lightly browned.
Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick.
Put in gravy boat and serve with the
chicken which you ha
v
e
arranged on a platter.
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HONEY BAKED CHICKEN
3 or 4 lbs. chicken, cut up
1/2 c. margarine, melted
1/2 c. honey
1 tsp. salt
1/4 c. prep. mustard
1 tsp. curry
Pour over chicken.
Bake at 350 degrees for 1 1/4 hours. Basti
n
g every 15
minutes.
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BAKED CHICKEN
1/2 c. ketchup
1/2 c. mayonnaise
3 tbsp. minced onion
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