Mom’s fried chicken was always my favorite, until I tried this recipe out myself. I like to add in a little celery salt and seasoning salt just to give it an extra boost of flavor. It is terrific just the way it is though. We have it at least once a month at my house! Check out what they are saying about this recipe over at All Recipes:
“This is the crispiest, spiciest, homemade fried chicken I have ever tasted!”
This chicken can be a perfect entree choice no matter what season it is. You can enjoy it warm during the winter months and even take it in a picnic basket during the summer and have it cold…it’s that good!
Ingredients
3 cups Gold Medal all-purpose flour
1 1/2 tablespoons Lawry’s garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon McCormick poultry seasoning
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 egg yolks, beaten
1 1/2 cups Bud Light beer or water
1 quart Mazola vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces
Instructions
In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Check your oil by putting the end of a wooden spoon in it. If it bubbles around the tip, it’s ready!
Thanks again to All Recipes for this mouthwatering recipe.