Best Southern Fried Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Here's a traditional recipe from our area of the country. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. Ingredients:
2 eggs |
2 tablespoons milk |
1-1/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/4 teaspoon paprika |
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up |
1 cup canola oil |
milk gravy: |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 cup milk |
1 cup water |
1/8 teaspoon browning sauce, optional |
fresh oregano, optional |
Directions:
1. In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture.
2. In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet.
3. For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired. Yield: 8 servings.
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