Start charcoal about 30 minutes before using.
Cut chicken into 8 pieces and dredge in flour,
seasoned with seasoning salt. Dredge floured
chicken in canned milk and again in seasoned
flour. Pour about 1/4 inch vegetable oil into
Dutch oven and heat. Place chicken in hot oil
and brown. Remove browned chicken and pour oil
out. Put chicken back in Dutch oven and add 1/4
cup water. Sprinkle additional seasoning salt
over chicken. Place lid on dutch oven. When
cooking with Dutch oven, a good rule is to use
2 charcoal more than Dutch oven size on top and
2 less on the bottom. Check chicken every 15-20
minutes. Cook for about 1-1 1/2 hours.
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