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Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 2 Tbsp 1% lowfat milk

  3. 3/4 cup flour

  4. 1 1/2 tsp salt

  5. 1 tsp paprika

  6. 1/2 tsp onion powder

  7. 1/4 tsp ground nutmeg

  8. 1 cup oil for frying, preferably canola

  9. 1 2 1/2- to 3-lb broiler-fryer chicken, cut in

  10. 8 or 9 pieces

Instructions Jump to Ingredients ↑

  1. Beat egg and milk in a medium bowl until well blended. Mix flour, 1 tsp salt, the paprika, onion powder and nutmeg in a plastic food bag; set aside.

  2. Heat oil in large nonstick skillet over medium-high heat until very hot and rippling but not smoking.

  3. Dip chicken pieces in egg mixture to coat. Remove, letting excess drip off. Place 2 to 3 pieces at a time into bag with seasoned flour, close bag and shake until chicken is well coated.

  4. With tongs, carefully add chicken, skin side down, to hot oil. Fry, turning chicken over once, 11/2 minutes per side until lightly golden.

  5. Reduce heat to between medium and medium-low, cover and fry, turning chicken over once, 8 to 10 minutes per side until cooked through Uncover, increase heat to high and fry 1 to 2 minutes per side to recrisp chicken. Drain on paper towels, sprinkle with remaining 1/2 tsp salt and serve.

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