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Print this Recipe    Chicken 34

"FRIED" CHICKEN

2-1/2 to 3 lb. fryer, cut into serving pieces
1 cup flour
1 teaspoon salt
1/8 teaspoon freshly ground peppe
1/4 teaspoon garlic powder
1 teaspoon leaf sage or oregano
Butter or vegetable oil

Rinse chicken pieces and pat dry. Combine flour with remaining
ingredients except butter. Toss chicken pieces with flour mixture
to coat. In skillet, heat butter to 1/4 inh depth and cook chicken
over medium-high heat until brown. Place browned chicken in Crock-Pot,
ading wings first, add no liquid. Cover and cook on low setting
for 4 to 8 hours. 4 servings (about 3 quarts).

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