Threads: 4,285, Posts: 25,104, Members: 775
Online: 2
|
||||||
| Poultry Chicken and turkey entree recipes |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
05-08-2007, 10:18 PM
|
||||
|
||||
Fried Chicken
FRIED CHICKEN
1 (3-pound) broiler-fryer, cut into 8 pieces Milk to cover 1 1/2 teaspoons garlic powder 2 teaspoons seasoning salt 1 tablespoon ground black pepper 2 teaspoons cayenne pepper 1 cup flour 2 cups vegetable oil Put chicken pieces in large bowl and cover with milk. Refrigerate an hour or longer. Drain chicken and shake off excess liquid. Mix garlic powder, seasoning salt, black pepper and cayenne; sprinkle spices over chicken so pieces are evenly coated. Pour flour into a large plastic bag and add chicken pieces, a few at a time, shaking gently. As pieces are floured, transfer them to a wire rack or sheet of waxed paper. Let stand for 20 to 25 minutes. Heat oil in large, heavy skillet over high heat until nearly smoking. Add chicken pieces in one layer; fat should come halfway up pieces. Cover and cook 10 to 12 minutes, or until golden brown on one side; turn pieces and reduce heat to medium-low. Continue cooking, covered, until evenly browned on both sides. Total cooking time should be 20 to 25 minutes. Remove pieces to a rack to drain. Makes four servings.     
|
Linear Mode
