Saturday, 4 May 2013

Crispy Fried Chicken Recipe

This Weekend dinner choice is first fried and then cooked to a crunchy fantastic brown. Well-seasoned with oregano and sage, this traditional is sure to fulfill customers at cathedral potlucks or late-summer a picnic, too. I love solving it for loved ones. -Donna Kuhaupt, Slinger, Wi
Crispy Fried Chicken Recipe

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    1-1/2 glasses all-purpose flour
    1/2 cup cornmeal
    1/4 cup cornstarch
    3 tsp salt
    2 tsp paprika
    1 tsp. dry oregano
    1 tsp. applied sage
    1 tsp. pepper
    2 eggs
    1/4 cup water
    2 broiler/fryer poultry (3 to 4 punds each), cut up
    Oil for deep-fat frying


    In a large resealable plastic bag, combine the flour, cornmeal, corn starch, sodium, paprika, oregano, sage and spice up. In a superficial dish, beat egg and the water. Dip poultry in egg mixture; position in the bag, a few items at some point, and tremble to coat.
    In an electric container, heat 1 in. of oil to 375°. Fry poultry, a few items at some point, for 3-5 moments on each side or until fantastic and crunchy.
    Set up two ungreased 15-in. x 10-in. x 1-in. cooking dishes. Prepare, discovered, at 350° for 25-30 moments or until poultry is soft and mindset run clear. Yield: 12 servings

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