Carefully place the chicken back in the oven for an additional 10 - 12 minutes until the topping is golden brown and crispy and the chicken is cooked through.
Carefully place chicken halves, skin sides down, in pan, making sure all the skin is in the fat.
Carefully place the chicken breasts in the pan, cooking them for 2 - 3 minutes on each side, until they are golden and browned but not cooked all the way through (they'll finish up in the oven).
Carefully place chicken in to the pan and begin frying for about 20 minutes or until chicken looks ready.
Carefully place the chicken rolls on the baking sheet, making sure that there is space between each roll.
Carefully place the chicken thighs in a single layer (seam side down) in a 13x9» glass casserole.
Carefully place chicken in oil.
Not exact matches
Dip the cornstarch - coated
chicken pieces in the beaten eggs and
place them
carefully in a single layer in the hot skillet.
For real southern fried
chicken just heat a cup or so of Crisco shortening (not oil) in 12» skillet until hot but not smoking, dredge (roll) each
chicken piece in flour and
carefully place in hot shortening.
Carefully slip the thyme and garlic underneath the skin and
place the lemon in the cavity of the
chicken.
Place one hand firmly on top of one of the
chicken breasts and
carefully cut in half horizontally with a sharp chef's knife.
At the end of the cooking time,
carefully remove the
chicken from the pot and
place it on a plate or cutting board.
Use tongs to
carefully remove
chicken from pot and
place, skin side up, on a rimmed baking sheet.
Carefully remove pan from oven and
place chicken, breast - side up, in pan.
Carefully remove whole
chicken breasts and
place on a cutting board.
Carefully place each piece of breaded
chicken in the oiled frypan and cook for 2 minutes on each side or until the breading is cooked and light brown.
Carefully place the floured
chicken thighs in the heated oil.