Chicken Paprika

Oxmoor House
8 servings


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2 (2 1/2- to 3-pound) broiler-fryers, cut up
1 1/4 cups all-purpose flour, divided
Vegetable oil
1/4 cup butter or margarine
2 cups milk
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon hot sauce


Dredge chicken in 1 cup flour. Heat oil in a Dutch oven to 375°. Add chicken, and fry 20 minutes or until golden brown. Drain.

Melt butter in a heavy saucepan over low heat; add remaining 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in paprika, salt, and hot sauce. Place chicken on a serving platter, and spoon sauce over the top. Serve warm.

Created date

February 2010