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CLASSIC PANFRIED CHICKEN

SERVINGS: 4 COOKING METHOD: FRYING SERVE WITH SUGGESTION: FRENCH FRIES

1 egg 2 tbs milk 3/4 cup flour 1 1/2 tsp salt 1 tsp paprika 1/2 tsp onion powder 1/4 tsp nutmeg 1 cup canola oil one 3 pound chicken, cut in 9 pieces

Beat egg and milk in bowl until blended. Mix flour, 1 tsp salt, paprika, onion powder and nutmeg in a plastic bag, set aside. Heat oil in skillet. Dip chicken pieces in egg mixture to coat. Remove. Place pieces into bag with seasoned flour, close bag and shake until chicken is coated. Add chicken, skin side down, to hot oil. Fry until lightly golden. Reduce heat, cover and fry 10 min. or until cooked through. Uncover, increase heat and fry 2 min. to recrisp chicken. Drain on paper towels. SPRINKLE WITH REMAINING SALT AND SERVE.*


Contributed by: Edit

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