Sunday Fried Chicken

  • Serving: 2
  • Difficulty:


  • Serving
    2 people
  • Preparation
    10 mins
  • Cook time
    30 mins
  • Passive time
    10 mins


  • 800 gram Zappfresh Chicken Curry Cut

  • 1.5 cup Flour (for coating)

  • 4 Tbs. Butter

  • 4 Tbs. Crisco

  • 0.25 tsp (or as per taste) Salt

  • 0.25 tsp (or as per taste) Pepper

  • 2 nos. Beaten Eggs


Wash and dry Zappfresh Chicken Curry Cut. Combine salt, pepper, and flour and coat chicken. Dip
each piece in the egg mixture and brown each side in hot, melted shortening and butter.
Lower heat and cook for about 15 minutes more on each side. Use heavy iron or
aluminum frypan if possible.
Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from the pan
and return to heat. Add 3 tablespoons flour to the pan and stir with fat until lightly browned.
Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until
thick. Put in a gravy boat and serve with the chicken that you have arranged on a platter.

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