Friday, October 19, 2007

Fried Chicken

Our new photo on the header has inspired me. Here is my favorite fried chicken recipe. All instructions are just approximations.


Chicken drumsticks (or whatever you want to fry)
Lawry's Seasoning Salt (the red stuff)
LOTS of vegetable oil

Also Needed:

Paper towels
Electric frying pan or large skillet with lid

  1. Wash chicken.
  2. Pat dry with paper towels. Chicken must be totally dry.
  3. Pour oil into pan until it is deep enough to cover half of chicken. (Don't add chicken yet.)
  4. Heat oil to medium low.
  5. Crack open and blend 4+ eggs in a shallow dish (8x8 casserole dish is perfect.)
  6. Mix approx. 3 cups flour with 1/4 cup+ seasoning salt (I usually sprinkle seasoning salt until the mixture tastes slightly flavored -- the flavor will instensify as you cook it).
  7. Roll chicken in egg (if they weren't completely dry, the egg won't stick.)
  8. Roll chicken in flour/salt mixture, coating thuroughly.
  9. Place chicken in pan and cover.
  10. After about 7 minutes, flip chicken so other side is immersed in oil. Sprinkle some salt mixture to cover any "bald spots" on the chicken.
  11. After about 7 minutes, flip again. Cover "bald spots".
  12. Flip chicken every 3 minutes until juices run clear when chicken is sliced open.

This makes great leftovers, hot or cold.

I like to serve this with red skin potato salad.

1 comment:

Chris J. said...

This sounds good, Liz- put me down for an order.