---------- Recipe via Meal-Master (tm) v7.06

      Title: Fried Rosemary Chicken
 Categories: Poultry
   Servings:  4

      1    Frying chicken 3lbs cut up          1 ts Crusehed dried rosemary
    1/2 c  All-purpose flour                 1/2 ts Black pepper
    1/2 c  Milk                              1/2    Lemon
      2    Eggs, beaten                             Crushed red pepper
      2 tb Butter or margarine                      Parsley, for garnish
      2 tb Olive oil

  Skin the chicken.  Generaously sprinkle pieces with the flour.  Dip in the
  milk.  Sprinkle again with the flour.  Dip into the beaten eggs.

  Heat butter and oil in a large skillet or an electric skillet.  When hot,
  fry chicken, without crowding, for 15 minutes.  Turn.  Fry slowly 10
  minutes longer.

  Sprinkle with the rosemary and black pepper.  Cover and cook an additional
  5 minutes.  Squeeze lemon juice over all.  Sprinkle with red pepper.
  Garnish with parsley.

  Tips:  Skinning the chicken is an easy way to save calories.  Most of the
  fat is directly under teh skin so it is easily removed.

  Good served with:  Mashed potatoes, steamed zucchini with green onions,
  crisp bread sticks, and fresh fruit for dessert.
From: THE WHO #1 @178
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