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Variations on Traditional Fried Chicken : Coatings, Spices Add New Dimension to This All-American Dish

October 31, 1985

Fried chicken is one of those all-American foods enjoyed by almost everyone. Variations on the traditional recipe abound.

Crunchy Oven-Fried Chicken relies on finely crushed wheat biscuits and flaked coconut for its flavorful crust. Bake until brown and tender.

Spices and herbs are the key ingredients in Caesar's Palace Italian Fried Chicken. In this recipe the poultry is deep-fried until tender and golden brown. CRUNCHY OVEN-FRIED CHICKEN

2 eggs

3 shredded wheat biscuits, finely crushed

3/4 cup flake coconut

1 (2 1/2- to 3-pound) chicken, cut up

Beat eggs in small bowl. Combine shredded wheat and coconut in medium bowl.

Dip chicken, 1 piece at a time, in eggs. Allow excess to drain off, then roll in shredded wheat and coconut mixture. Pat coating firmly onto chicken.

Place chicken in single layer on shallow baking pan. Bake at 375 degrees 40 minutes or until brown and tender. Makes 4 to 6 servings. CAESARS PALACE ITALIAN FRIED CHICKEN

1 (2 1/2- to 3-pound) chicken, cut up

1 egg

1 cup buttermilk

1 cup flour

1/2 teaspoon crushed basil leaves

1/2 teaspoon oregano leaves

1/2 teaspoon celery salt

2 teaspoons salt

1/4 teaspoon garlic salt

1/2 teaspoon marjoram leaves

Oil for deep-frying

Wash chicken and pat dry with paper towels. Beat egg in bowl. Stir in buttermilk until well blended. Mix flour with basil, oregano, celery salt, salt, garlic salt and marjoram. Dip each chicken piece in buttermilk mixture and dredge in flour mixture.

Deep-fry, a few pieces at a time, until golden brown and tender. Drain on paper towels. Makes 4 servings.

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