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$0.50 OffTwo Cans Swanson Chunk Chicken Breast $3.00 OffHormel Party Tray $1.00 OffTwo Packages Of Dixie Napkins $0.40 OffAny Two Pillsbury Sweet Rolls $0.50 OffYoplait Fruplait Yogurt Multipacks $0.75 OffPlanters Nut-rition Peanut Butter $0.50 OffTwo Betty Crocker Fruit Shapes $3.00 OffAny 4 Pack Of South Beach Diet $2.00 OffAny Children's Mucinex Product $1.00 OffGarnier Fructis Shampoo Or Conditioner

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Mr. Food is offering a FREE digital copy of Game Day Recipes: 30 Best Munchies for a Crowd. The eCookbook has step-by-step instructions for easy recipes like Buffalo Potato Wedges (page 3), Sticky Finger Wings (page 8), Idaho Potato Spinach Balls (page 9), Potato Puffs(page 12), Touchdown Buffalo Chicken Pizza (page 19), Steakhouse Dip with Potato Crisps (page 20), Six Layer Dip (page 23), Potato Chip Cookies (page 26), Chocolate Chip Bars (page 28), and lots more.

Pan Fried Chicken from Betty Crocker

Skillet-Fried Chicken
cup Gold Medal® all-purpose flour
tablespoon paprika
1 1/2
teaspoons salt
teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken
Vegetable oil
  • In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
  • In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up
  • Simmer uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).Expert Tips

Welcome to Frugal Southern Mom's Backyard Chickens!

I have really enjoying blogging these past few years! I have learned a lot and still learning. Made new friends and I have received a pile p...