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Pan Fried Chicken

I’ve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
  • Total Time
    Prep: 25 min. Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 1 cup all-purpose flour
  • 2 envelopes (.6 ounce each) individual serving cream of chicken soup mix
  • 2 envelopes Italian salad dressing mix
  • 1-1/2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon curry powder, optional
  • 1 cup 2% milk
  • 2 broiler/fryer chickens (4 pounds each), cut up
  • 1/4 cup butter, melted

Directions

  • Line two 15x10x1-in. baking pans with foil and grease the foil; set aside.
  • In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter.
  • Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts
1 serving: 645 calories, 36g fat (12g saturated fat), 193mg cholesterol, 1242mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 59g protein.

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