1 (2 to 3 lb) fryer, cut-up
1 cup flour
1 tsp salt
1 tsp paprika
1 tsp sage
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
Oil for frying
Rinse chicken pieces and pat dry with paper towels.
Combine the flour, salt, paprika, sage, garlic powder and pepper in a large resealable plastic bag. Add chicken pieces a few at a time and toss to coat.
In a large skillet, pour oil to a 1/4-inch depth and heat until hot. Add chicken and cook over medium-high heat until golden brown. Remove from skillet and place in crock pot with the wings on the bottom. Do not add any liquid. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours.
1 tsp salt
1 tsp paprika
1 tsp sage
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
Oil for frying
Rinse chicken pieces and pat dry with paper towels.
Combine the flour, salt, paprika, sage, garlic powder and pepper in a large resealable plastic bag. Add chicken pieces a few at a time and toss to coat.
In a large skillet, pour oil to a 1/4-inch depth and heat until hot. Add chicken and cook over medium-high heat until golden brown. Remove from skillet and place in crock pot with the wings on the bottom. Do not add any liquid. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours.
Yield: 4 servings
file photo
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