Ingredients:
1 chicken wings
1 flour
1 salt & pepper
1 crisco shortening
Instructions:
Cut each wing into three sections (I throw away the tiny meatless
part). Skin the "drumsticks" and cut away excess skin and
fat/feathery edges of the "double-bone" sections. Salt and pepper
both sides of each piece.
Put some flour into a bowl (with a lid that fits it). Add salt and
pepper. Dump all the chicken pieces into the flour, put the lid on
tightly, then shake to thoroughly cover each piece of chicken.
You can cook right away, but I usually refrigerate the chicken for a
couple of hours to allow the flour to get sticky. Then pull apart the
pieces, add flour and shake again while my Crisco is getting hot.
Deep fry the pieces in Crisco shortening...add enough Crisco to a
skillet to be about 1/2" deep.
Serve while hot with side dishes of hot sauce...my favorite recipe is
my own...contained in: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A
Collection of Recipes from the Kitchen of Joyce and Clem Kohl
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Joyces Chicken Wings Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
