Serves: 7
Total Calories: 259
Wash and dry chickens. Cut into 16 pieces. Mix herbs with melted butter and coat chicken thoroughly. Let stand at room temperature for 1 hour. Mix salt and pepper with flour and dredge chicken in this to coat thoroughly. In a Dutch oven, over moderate heat, melt 2 tablespoons butter and add bacon drippings. Add coated chicken and cook to brown well. Pour cream over and let simmer, covered, for 20 minutes. Garnish with watercress and serve with a green salad.
This Shaker Fried Chicken recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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