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Chicken - Seasoned Fried Chicken Print Version
Serves: 4
Notes: Cut up fryer. Mix well eggs, milk or water, Adams seasoning, red and black pepper and garlic powder. Soak chicken in mixture for 1 hour or longer. Roll chicken in seasoned mixture. Fry, uncovered, at 400 degrees F, with vegetable oil deep enough to cover chicken. If browning too fast, reduce temperature to 350 degrees F. When chicken is browned, drain thoroughly. Chicken is done if tender with pierce with fork. Should be golden brown/ If milk is used with seasoned mixture the color is darker, if water is used, the color is lighter.
  • 1 medium fryer
  • 4 whole eggs,well beaten
  • 1/2 cup milk or water
  • 1/2 tsp. garlic powder
  • 2 cups flour seasoned with
  • 2 tsp Adams seasoning or Greek seasoning
  • 1 tsp. red pepper
  • 1/2 tsp. black pepper
  • 1 tbsp. baking powder
  • 1 tsp. red pepper
  • 1 1/2 tsp. salt or more to taste
  • 1/2 tsp. black pepper
  • 1/2 tsp. Accent Vegetable oil
Cut up fryer. Mix well eggs, milk or water, Adams seasoning or Greek seasoning, red and black pepper and garlic powder. Soak chicken in mixture for 1 hour or longer. Roll chicken in seasoned mixture. Fry, uncovered at 400 degrees F. with vegetable oil deep enough to cover chicken. If browning too fast, reduce temperature to 350 degrees F. When chicken is brown, drain thoroughly. Chicken is done if tender when pierced with fork. Should be golden brown/ If milk is used with seasoned mixture, the color is darker; if water is used, the color is lighter. Octavia Trahan The above recipe was published in "Pirate's Pantry-Treasure Recipes of Southwest Louisiana"by the Junior League of Lake Charles, Inc.

photo
seasoned fried chicken

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