Total Time
1hr
Prep 30 mins
Cook 30 mins

I GOT THIS RECIPE YEARS AGO FROM A COOKBOOK IN 1977 AND THEY HAVE BEEN A HIT SINCE. YUMMY. THEY ARE CRISPY AND QUITE TASTY. A MUST TRY.

Directions

  1. COVER CHICKEN WITH WATER SALT AND GARLIC.
  2. AFTER THEY START TO BOILCOOK FOR 20 MINUTES.
  3. DRAIN IN COLANDER.
  4. WHILE HOT ROLL IN ITALIAN BREAD CRUMBS AND GARLIC SALT.
  5. LAY ON A COOKIE SHEET TILL COOL.
  6. PACKAGE FOR FREEZER.
  7. TO COOK PUT IN DEEP FRY OR SKILLET WITH OIL UNTIL GOLDEN BROWN.
  8. DELICIOUS.