| 1 | Wash chicken carefully. |
| 2 | If doing wings, tuck tips behind. |
| 3 | Drain, but do not dry chicken. |
| 4 | Drop 3-4 pieces at a time in bag of bisquick. |
| 5 | Shake bag until all pieces are covered. |
| 6 | Carefully place pieces singly on a platter. |
| 7 | Refrigerate for 1-2 hours (allowing coating to "set") using a large skillet, heat oil, place chicken pieces in skillet; season, and fry quickly to brown on both sides (seasoning other side, too). |
| 8 | As soon as i can, i remove browned pieces to an oven grill. |
| 9 | I usually do this early in the day, cool chicken, and place itin the fridge until 1 hour before dinner. |
| 10 | Bake in a 350` oven for 1 hour, and voila! gramma/ helen note i think chicken and turkey have been the culprits in causing food poisoning for as long as i can remember. |
| 11 | One has to learn to take the proper care of these meats after they"re cooked. |
| 12 | When i first met my mil, although she was one of the best cooks i"ve ever known (she taught me so much), and a cleaner kitchen you couldn"t find, she had a habit that shocked me. |
| 13 | She"d tuck leftover fried chicken (and hers was the best), inside the cupboard door on a plate overnight! i"m not sure, but i thought maybe it was for anyone who got hungry in the night. |
| 14 | (gg) and many times, some of it would be gone in the am. |
| 15 | I finally told her how i felt about it, and it never changed a thing! funny thing....in all those years, no one ever got sick from it. |
| 16 | Am still trying to figger" it out! (sigh) gramma/helen |
| 17 | recipe by : helen jolly |
