PAUL'S FRIED CHICKEN

By customhooker

Ingredients
  • 1/2- 1 C RYE FLOUR

  • 1 TABLESPOON CARWAY SEEDS [ WHOLE]

  • 1 TSP SALT

  • 1/2 TSP LEMON PEPPER

  • 1/2 TSP GARLIC PEPPER

  • 1 TABLESPOON MINCED GARLIC [THE DRY STUFF]

  • 1 C HEAVY CREAM

  • 1-3 EGGS BEATEN SOMETIMES MAY NEED MORE TO FINISH DIPPIN CHICKEN 3 FAMILY PAKS OF CHICKEN 1-THIGHS, 1 LEGS, 1 BREASTS[BONELESS]

  • OLIVE OIL AS NEEDED

  • I USED TO USE 3/4 CUP BUTTER FLAVOR CRISCO IN IRON SKILLET AND 1 CUP IN DUTCH OVEN

Directions
  1. WASH AND PAT DRY CHICKEN.

  2. DIP CHICKEN IN EGG AND HEAVY CREME MIXTURE.

  3. HEAT OIL IN IRON SKILLET, TILL IT SIZZLES WHEN WATER DROPPED IN SKILLET,

  4. PUT CHICKEN INBAG WITH RYE FLOUR,SALT, BOTH PEPPERS,AND GARLIC SHAKE BAG TO COAT WELL

  5. PLACE CHICKEN IN HOT OIL IN SKILLET BROWN ALL SIDES DO THE LEGS FIRST, ONCE CHICKEN LEGS IS GOLDEN BROWN PLACE IN DUTCH OVEN

  6. NEXT DIP THE THIGHS IN EGG MIX, PUT IN BAG AND SHAKE WELL TO COAT PUT IN HOT OIL FRY TILL GOLDEN BROWN,

  7. LASTLY ADD THE CHICKEN BREAST IN THE EGG.CREAM MIX, TOSS IN FLOUR BAG AND BROWN IN SKILLET,WHEN GOLDEN BROWN PLACE ON TOP IN DUTCH OVEN COVER DUTCH OVEN, TURN HEAT TO LOW LET SIMMER 1 TO 1 & 1/2 HOURS TILL CHICKEN IS TENDER,

  8. IF YOU HAVE ATHERMOTER IT WILL REGISTER 170-180 DEGRESS FARENHEIT, SAVE FRY CRISPIES FOR MAKIN GRAVY


Nutritional Facts

Servings
7

chicken/poultry

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