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Not So Fried, Fried Chicken

August 24, 2010

What’s more comforting than a cool house that hasn’t been heated up by the oven or even dinner being completely ready when you get home after a long day at work? Well I would have to say fried chicken! This southern staple has been transformed to be made in the crockpot/slow cooker thanks to this month’s cookbook of the month!

Now don’t confuse this with the double battered variety popular at a particular fast food joint (as I first did when I saw the recipe). This ‘fried’ chicken is healthier, has more flavor, and is still crispy.

We really enjoyed this version of crockpot style ‘fried’ chicken and the only changes I made to the original recipe was the amount and variety of spices I used.
Fried Chicken
Prep Time: 10 minutes Cook Time: 6 hours on high or 8-10 hours on low Serves: 5
12-15 thawed drumsticks (or however many will fit nicely into your crockpot)
1/4 cup butter
1/4 cup flour
1/2 tablespoon seasoned salt
1 tablespoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
Combine all the spices and the flour in a shallow dish. Dredge each chicken piece well, and place into your crockpot.

When all the chicken is in the crock, pour 1/4 cup of melted butter over it.

Cook on high for 6 hours or on low for 8-10 hours.

Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

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Filed Under: chicken, crock pot, spices, Uncategorized

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Hi Y'all, welcome to Kitchen Concoctions!

We are on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!

Here you will find family friendly recipes inspired by rich southern flavors and Texas grown ingredients.
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