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Chicken Paprika

Yield 8 servings


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes