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Salli's Fried Chicken

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This pan-fried chicken is manna for the health conscious, as it actually absorbs very little oil -- only two-and-three-quarter tablespoons for four servings (two pieces per serving).

Source: Martha Stewart Living, July/August 1995
Servings

Ingredients

Directions

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How would you rate this recipe?
14
  • BaileyMcFarlane
    10 MAY, 2008
    I love this recipe! Because of the guilt of deep fat frying, I limit myself to making it just once a year. It is wonderful, crispy coated skin and moist meat, and not greasy like store bought fried chicken. This chicken rocks!
    Reply
  • 1stbaby
    21 DEC, 2007
    It was pretty good. It wasn't too greasy and it was moist.
    Reply

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