Recipe: Pan-fried or sauteed chicken

METHOD

Clean and cut into pieces: Young chickens
Dredge them lightly with: Seasoned flour
Melt in a suitable frying pan: A mixture of butter and vegetable oil
Allowing for each half chicken two or more tablespoons of fat and when the solution has reached the point of fragrance, add the chicken and cook and turn it in the hot fat until brown.

Reduce the heat and continue cooking uncovered turning the chicken frequently until done allowing 25 to 40 minutes, based on size. Cook only until tender, as further cooking will dry and toughen the meat. Remove the chicken from the pan and make: Poultry pan gravy. Season to taste
Serve at once, garnished with: Parsley