| Deep Fried Chicken |
|---|
This recipe sent in by: Tangia Baker, of Leslie |
| Ingredients, Recipe & Directions |
| BOIL THE AMOUNT OF
CHICKEN YOU WANT TO COOK UNTIL DONE, NO BLOOD COMING OUT OF CHICKEN. IN TWO DIFFERENT BOWLS, IN ONE MIX 12 EGGS AND 2 CUPS MILK, IN 2ND BOWL MIX 6 CUPS FLOUR, 4 CUPS BREAD CRUMBS, SEASONED OR UNSEASONED, SPRINKLE GARLIC SALT, PAPRIKA, AND PEPPER TO YOUR TASTE. NOTE: SOME FOLKS DON'T LIKE DIFFERENT SEASONINGS. DRAIN CHICKEN, DIP EACH PIECE INTO EGG AND MILK MIX THEN INTO FLOUR MIX, BACK INTO MILK MIX, THEN INTO FLOUR, THEN DEEP FRY IN A FRY DADDY UNTIL GOLDEN BROWN. IF YOU DON'T HAVE A FRY DADDY, A DEEP PAN WILL BE OK. LET SIT ON PLATE WITH PAPERTOWEL. |