Crock Pot Fried Chicken
Yield
12 servingsPrep
10 minCook
10 hrsReady
10 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 ½ | pounds |
whole chicken
cut in servings |
|
1 | cup |
all-purpose flour
|
|
1 | teaspoon |
salt
|
|
⅛ | teaspoon |
black pepper
|
|
¼ | teaspoon |
garlic powder
|
|
1 | teaspoon |
paprika
|
|
1 | teaspoon |
sage leaves
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.1 | kg |
whole chicken
cut in servings |
|
237 | ml |
all-purpose flour
|
|
5 | ml |
salt
|
|
0.6 | ml |
black pepper
|
|
1.3 | ml |
garlic powder
|
|
5 | ml |
paprika
|
|
5 | ml |
sage leaves
|
* |
Directions
Rinse chicken pieces and pat dry.
Combine flour with remaining ingredients exc ept butter.
Toss chicken pieces with flour mixture to coat. In skillet, heat butter to ¼ inch depth and cook chicken over medium-high heat until golden br own.
Place browned chicken in Crock-Pot, adding wings first, add no liquid.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.