2 tsp. garlic salt
2 tsp. pepper
1 tsp. paprika
1/2 tsp. poultry seasoning
1/2 cup milk
1 egg, beaten
1 broiler-fryer chicken (3-3 1/2 lbs.)
Vegetable oil
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| COUNTRY FRIED CHICKEN | ||
| Yields 4 | ||
| 1 cup all-purpose flour 2 tsp. garlic salt 2 tsp. pepper 1 tsp. paprika 1/2 tsp. poultry seasoning 1/2 cup milk 1 egg, beaten 1 broiler-fryer chicken (3-3 1/2 lbs.) Vegetable oil |
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| In a large bowl or resealable plastic bag, combine the first five ingredients. In a bowl, combine milk and egg. Cut chicken into pieces (remove skin if desired). Toss chicken in the flour mixture. Dip into egg mixture, then return to flour mixture. Heat about 1-inch oil in a large skillet. Fry chicken in batches until golden brown on all sides. Return all chicken to pan; reduce heat to medium and cook until juices run clear, about 30 minutes. | ||