Southern Breaded Fried Chicken
PREP TIME: 20 min
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COOK TIME: 30 min
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YIELD: 4 to 5 servings |
INGREDIENTS:
| 2/3 cup Crisco® Pure Vegetable Oil | 1/2 tsp. cayenne pepper |
| 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour | 1/2 tsp. paprika |
| 2 tsps. freshly ground black pepper | 1/2 cup milk |
| 1 1/2 tsps. ground sage | 1 large egg white |
| 1 tsp. garlic powder | 1 (3 lb.) broiler-fryer chicken cut into pieces with skin removed |
- 2/3 cup Crisco® Pure Vegetable Oil
- 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons ground sage
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 cup milk
- 1 large egg white
- 1 (3 lb.) broiler-fryer chicken, cut into pieces with skin removed
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PREPARATION DIRECTIONS:
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1.
HEAT heavy iron skillet or other heavy skillet. Add oil; heat to 350°F.
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2.
COMBINE flour, pepper, sage, garlic powder, cayenne pepper and paprika in bowl or resealable plastic bag. In a separate bowl, whisk together milk and egg. Coat chicken with flour. Dip in milk mixture. Coat chicken again with flour, pressing lightly with hands until well coated.
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3.
PLACE chicken in skillet, white meat first with bone side up, being careful not to fill skillet too full. Fry 20 to 30 minutes, turning once, or until the coating is browned and juices run clear. Drain on paper towels.
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