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Country Kitchen
April 2, 2013 Previous Recipe | Next Recipe
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Sweet and Sour Green Beans
Garden Skillet Supper
StrawberryAde
Sweet Tea
Granny Jordan’s Frozen Cranberry Banana Salads
Mama Reed’s Southern Style Rice Pudding
Mama Reed’s Southern Style Rice Pudding
Tomato Mozzarella Melts
Flavorful Rice Pilaf
Garlic Mozzarella Mashed Potatoes
Strawberry Punch Bowl Cake
Fuss-Free Fried Chicken
Lemon Meringue Pie
Southern Hoe Cake
Fuss-Free Fried Chicken

2 cups all-purpose flour
1-2 packages ranch dressing mix
3-4 pounds bone-in, skin-on chicken
Oil
Milk

Pour oil 1/4 - 1/2 inch deep into a deep cast iron frying pan or dutch oven. Place in oven and preheat to 450 F. It is very important that your skillet be in your oven while it preheats. In a shallow dish, stir together flour and ranch dressing mix. In another shallow baking dish, pour 1/4 inch of milk. Dip each piece of chicken in milk to coat all sides, then into the flour mixture, and repeat. Place on platter when done. Five minutes after oven is preheated, remove skillet and carefully place each piece of chicken in the skillet, positioning so they don’t touch. Return to oven for 40 minutes. Remove from oven, flip each piece of chicken over using tongs, and return to oven for 15 minutes. Remove from pan and drain on paper towel-lined platter.





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