Southern Fried Chicken
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Southern Fried Chicken
  Southern    Fried    Chicken  
Last updated 6/12/2012 12:58:49 AM. Recipe ID 21646. Report a problem with this recipe.
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      Title: Southern fried chicken
 Categories: E.
      Yield: 4 Servings
 
           Oil for frying
      1 lg Fryer, cut into 8 pieces,
           About 3 1/2 pounds
           Salt
           Cayenne pepper
      2    Eggs, beaten
      3 c  Plus 2 tablespoons whole
           Milk
  3 1/2 c  Flour
           Essence
           Black pepper
 
  Heat the oil in a large cast iron skillet. Season the chicken with
  salt and cayenne. Whisk the eggs with 2 tablespoons of the milk.
  Season the beaten eggs and 3 cups of the flour with Essence. Dredge
  the chicken pieces in the season flour, coating each piece
  completely. Dip the chicken in the egg wash, coating completely and
  letting the excess drip off. Dredge the chicken in the seasoned
  flour, coating the chicken completely. Gently lay half of the chicken
  in the hot oil, skin side down. Fry the chicken for 6 minutes. Turn
  the chicken over and continue to cook for 6 minutes or until the
  chicken is golden brown and the chicken is completely cooked. Remove
  the chicken from the oil and drain on a paper-lined plate. Season the
  chicken with Essence. Continue frying the remaining chicken.
  Carefully pour off the oil, leaving about 1/2 cup of the oil
  remaining in the pan, leaving the chicken debris in the pan. Whisk in
  the remaining 12 cup of the flour and cook for 3 to 4 minutes. Whisk
  in the remaining milk. Bring the liquid up to a boil and reduce to a
  simmer. Season with salt and black pepper. Cook the gravy for 6 to 8
  minutes. If the gravy is too thick add a little water to thin the
  gravy. Serve the chicken and gravy with mashed potatoes.
  
  Yield: 4 servings
  




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Recipe ID 21646 (Apr 03, 2005)

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