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Serves 41 cup all-purpose flour 2 teaspoons garlic salt 2 teaspoons MSG 1 teaspoon black pepper 1 teaspoon paprika 1/4 teaspoon poultry seasoning 1/2 cup milk 1 egg, lightly beaten 1 frying chicken (2-1/2 to 3 pounds), cut up or use chicken pieces CRISCO Shortening for frying Combine flour, garlic salt, MSG, pepper, paprika, and poultry seasoning in plastic or paper bag. Shake chicken pieces in seasoned flour. Combine milk and egg. Dip chicken pieces in milk mixture. Shake chicken pieces a second time in seasoned flour to coat thoroughly and evenly. To pan fry: melt Crisco in skillet to about 1/2 to 1 inch in depth; heat to 365ºF. Brown chicken on all sides. Reduce heat to 275ºF and continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. To deep fry: heat Crisco in deep fryer to 365ºF. Cook chicken pieces for 15 to 18 minutes. Drain on paper towels. For Extra Spicy Chicken: increase poultry seasoning to 1/2 teaspoon and black pepper to 2 teaspoons. From MAMA DIP'S KITCHEN by Mildred Council. Copyright ) 1999 by the University of North Carolina Press. Used by permission of the publisher and the author. Visit the publisher's website at www.uncpress.unc.edu. |
