Crispy Fried Chicken
What is a picnic without fried chicken? Rarely do I serve my family fried food, but who can resist cold chicken on a hot summer day.Yield: 8 servings
|4 cups||all-purpose flour, divided|
|2 tablespoons||garlic salt|
|3 teaspoons||pepper, divided|
|2 1/2 teaspoons||poultry seasoning|
|1 1/2 cups||water|
|2||broiler-fryer chicken (3-1/2 to 4 pounds each), cut up|
|oil for deep-fat frying|
In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.