Can't wait to try this recipe!! If you cook it before I do, let me know how it taste - please!
Fried Chicken
Vegetable oil (such as peanut), enough to cover chicken and allow it to float
3/4 cup milk
1 egg, beaten
2 teaspoons seasoning salt
1/2 teaspoon ground white pepper
1 whole frying chicken cut into pieces, or about 8 individual pieces of chicken
2 cups flour
3/4 cup milk
1 egg, beaten
2 teaspoons seasoning salt
1/2 teaspoon ground white pepper
1 whole frying chicken cut into pieces, or about 8 individual pieces of chicken
2 cups flour
In a deep, heavy skillet, large pot, or Dutch oven, heat the oil to 325
degrees. In a bowl, mix milk, egg, salt, and pepper. Dip chicken pieces
in the egg mixture, then dredge in flour, shaking off excess. Put
chicken pieces in skillet a few at a time. Be careful not to crowd them
and adjust heat to keep temperature even. Fry until done; pieces will
float to the top. (Remember, thighs and legs take a little longer to
cook.) Serves 4 to 6.
This recipe comes courtesy of Tom Perini of Perini Ranch Steakhouse in Buffalo Gap and was featured in our Cook Like a Texan series from April 2011.
