Chicken Dip
Yield
servingsPrep
5 minCook
20 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | teaspoon |
seasoned salt
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | cups |
water
or to dipping consistency |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1 | dash |
black pepper
|
*
|
| 5 | ml |
seasoned salt
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 473 | ml |
water
or to dipping consistency |
|
Directions
Combine all ingredients .
Dry chicken before dipping in mixture.
For a quarter of a chicken we cook it 20 minutes starting at 350℉ (180℃) F and reducing to 325℉ (160℃) after about 5 minutes.
