Crispy Fried Chicken

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One more late summer delicious meal before schools start

INGREDIENTS

• 4 cups all-purpose flour, divided

• 2 tablespoons garlic salt

• 1 tablespoon paprika

• 3 teaspoons pepper, divided

• 2.5 teaspoons poultry seasoning

• 2 large eggs

• 1,5 cups water

• 1 teaspoon salt

• 2 broiler/fryer chickens (about 1.5 kilos each), cut up

• Oil for deep-fat frying

METHOD

• In a large shallow dish, combine 2.75 cups flour, garlic salt, paprika, 2.5 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1.5 cups water; add 1 teaspoon salt and the remaining 1.5 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat.

• In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

• In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Seb
Author: Seb

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