All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Meanwhile, sprinkle the chicken with 2 tablespoons of the seasoning salt, the paprika and 1/2 teaspoon of the black pepper. In a bowl, mix the flour and the remaining 1 tablespoon seasoning salt and 1/2 teaspoon black pepper. Roll the chicken in the flour mixture until evenly coated, and then shake off any excess.
Cook the chicken in batches so as not to overcrowd the pan. Fry the chicken pieces until they float to the top of the pan and turn golden brown, approximately 15 minutes. When the chicken is pierced with a fork, the juices should run clear. Drain on paper towels. Repeat with the remaining chicken.