“ MY 12-INCH SKILLET NEVER LEAVES THE STOVE,
AND MY FRIED CHICKEN WOULDN’T BE THE SAME
WITHOUT IT. A BIG PAN GIVES THE CHICKEN PLENTY
OF ELBOW ROOM SO THE BUTTERMILK-HERB
CRUST COMES OUT CRISP.”
-P A U L A D EEN ,
TV CHEF AND COOKBOOK AUTHOR
H E R B -F R IE D C H IC K E N
Voteforyour
favorite recipe
from this story
at
BHG.com/
skilletsessions
BETTER HOMES AND GARDENS
JANUARY 2009 8 3
MORE AT
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