Crispy Fried Chicken
"Always a picnic favorite, this chicken is delicious hot or cold," says rancher Jeanne Schnitzler of Lima, Montana.
SERVINGS
|
8
|
CATEGORY
|
Main Dish
|
METHOD
|
Deep-Frying
|
PREP |
10 min. |
COOK
|
10 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 4 cups all-purpose flour, divided
- 2 tablespoons garlic salt
- 1 tablespoon paprika
- 3 teaspoons pepper, divided
- 2-1/2 teaspoons poultry seasoning
- 2 eggs
- 1-1/2 cups water
- 1 teaspoon salt
- 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
- Oil for deep-fat frying
DIRECTIONS
In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time, and shake until coated.
In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and crispy and juices run clear. Drain on paper towels. Yield: 8 servings.