Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Spice Mixture Edit

Directions Edit

  1. Par boil chicken for 15 minutes then cool.
  2. Combine all spice mixture ingredients until well combined.
  3. Combine flour and spice mixture together then dip cooled chicken pieces in flour mixture then in egg and milk mixture then shake in flour mixture again.
  4. Deep fry until golden brown.
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