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1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. dry mustard
2 Tbsp. lemon juice
2 Tbsp. cooking oil
1 (2 1/2 to 3 lb.) frying
chicken, cut up, back and
wing tips removed
2 Tbsp. butter

In paper bag, combine flour, salt, pepper and mustard.
Shake well. Brush chicken pieces with lemon juice. Place a
few pieces of chicken at a time in the bag. Shake until well
coated. Remove chicken from bag. Lightly shake pieces free of
excess flour. Preheat 9-inch browning dish on High (Maximum
power) 4 1/2 minutes. Add oil and butter. Arrange chicken
(skin side down) without crowding. Cover loosely with wax
paper. Cook on High (Maximum power) 3 minutes. Turn chicken.
Sprinkle with paprika. Cook on High (Maximum power) 3 minutes.
Let stand, covered with aluminum foil, about 5 minutes before
serving. Total cooking time: 10 1/2 minutes. Makes 8 to 10
If browning is preferred, preheat conventional oven to
broil. Watch carefully. Fine bread crumbs may be used instead
of flour in coating.

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