Sunday, June 17, 2012

Timely Fried Chicken

Timely Fried Chicken

Timely Fried Chicken

If you're feeding a big crowd, this recipe is a great choice. Cutting up a whole chicken instead of buying prepackaged pieces is a great way to save money. 
Yield: 8 to 10 servings

  • 3 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • large eggs 
  • 1/3 cup milk 
  • 2 tablespoons lemon juice
  • (2- to 3-pound) whole chickens cut up 
  • Vegetable oil 


  1. Stir together first 3 ingredients in a shallow dish. Whisk together eggs, milk, and lemon juice in a bowl. Dredge chicken in flour mixture, dip in egg mixture, and dredge again in flour mixture. Chill 2 hours.
  2. Pour oil to a depth of 1/2 inch into an electric skillet; heat to 375°. Fry chicken, in batches, 10 minutes on each side or until golden brown. Reduce heat to 250°; cover and cook 25 minutes or until done. Drain on paper towels.


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