| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Poultry, Main dish, Picnics |
6 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 |
tb |
Salt |
| 1 |
tb |
Ground red pepper |
| 2 |
ts |
Chili powder |
| 2 |
ts |
Ground black pepper |
| 1 |
ts |
Poultry seasoning |
| 1 |
c |
Buttermilk |
| 2 |
lg |
Eggs |
| 2 |
|
(3 to 3 1/2 lb.) packages chicken pieces |
|
|
Vegetable oil |
INSTRUCTIONS
Combine first 6 ingredients in a heavy-duty zip-top plastic bag; set
aside.
Whisk together buttermilk and eggs in a shallow dish.
Add 2 to 3 chicken pieces at a time to bag; seal and shake to coat.
Dip chicken in egg mixture; return to bag, seal and shake to coat
again.
Pour oil to a depth of 1 inch into a large heavy skillet; heat to
375°F. Fry chicken in batches in hot oil over medium-high heat 10
minutes on each side or until done. Drain on paper towels. Serve
immediately, or cover and chill. Yield: 6 to 8 servings. Typed in
MMFormat by cjhartlin@email.msn.com Source: Southern Living
Summertime 1999
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun
8, 1999
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