Better Than Anything Butter Chicken

1. 1

   Remove skin from each peice of chicken.

2. 2

   Dip each peice of chicken in egg and dredge in flour to coat each peice.

3. 3

   I do this individually.

4. 4

   Heat a few tablespoon oil in dutch over or high sided fry pan that you can cover.

5. 5

   When oil is hot, brown each peice of chicken a few at a time until lightly golden.

6. 6

   When all peices are browned, place all peices back in same pan, lay one on top of the other.

7. 7

   Cut the stick of butter in peices, about tablespoon sizes and place between the peices of chicken and a few on top.

8. 8

   Place enough water in the pan to cover just about to the top of the first layer of chicken, but do not completely cover.

9. 9

   Now simmer, covered, for about 45 minutes You'll know when the chicken is done because it is just about falling off the bone.

10. 10

    Use what is left in the pan to pour over mashed potatoes (that's the best part).

11. 11

    It will separate, so just be sure to mix it before you pour it!

12. 12

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.