Pan Fried Chicken

Name: Pan Fried Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 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

Total Time Prep: 25 min. Bake: 35 min.

Yield 8 servings

Test Kitchen Approved

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.

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.

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.

Recipe Creator