On 9 Jul 2004 20:37:19 -0700
(Troy) wrote:

> 1 frying chicken, skin removed if you
> want lower fat. I leave the skin on.
> 3 teaspoons Lawry's Seasoned Salt
> 2 garlic cloves, finely chopped
> 1 cup all purpose flour
> 1 cup vegetable oil
> 1.Lightly season chicken with AllSeasoning
> 2. Roll chicken in flour until covered. Shake off excess flour.
> Sprinkle additional seasoning.
> 3. Simply fry chicken in frying pan until golden brown. I like it
> crispy so I cook it a little longer than most.
> You can start out with the oil very hot and then reduce it later. This
> seals in the moisture and flavor, then cooks it.
>
> These and more recipes can be found at http://lamespammer.com


That's too high fat, do you have a BAKED version?