Margie, Are looking to fry the chicken as a whole bird or in parts. Most whole bird recipes call for removing the back and laying them flat using the breastbone as the hinge so to speak. You would also need to use weights to keep the chicken flat in the pan (place another pan on top of the chicken and use a brick covered in a couple of layer of foil to hold the second pan down). For specific recipes, try searching for chicken fricasse. Hope this helps.
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Submitted 7/25/09.
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Submitted By: Richard L.
klingonchef@gmail.com
whole frying chicken