| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry | 4 | Servings | |
INGREDIENTS
| 2 1/2 | -(up to) | |
| 3 | lb | Cut up frying chicken |
| Crisco for frying | ||
| 1 1/2 | c | All purpose flour |
| 1 | tb | Garlic salt |
| 1 1/2 | ts | Black pepper |
| 1 1/2 | ts | Paprika |
| 1/4 | ts | Poultry seasoning |
| 2/3 | c | All purpose flour |
| 1/2 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | Beaten egg yolk | |
| 3/4 | c | Flat beer (can substitute water) |
INSTRUCTIONS
SEASONED FLOUR CRIPSY BATTER submitted by: dev_lck@shsu.edu (Lori, Huntsville, Texas) Instructions: Combine flour and seasonings in a medium bowl. Combine egg yolk and beer (or water). Add gradually to dry ingredients. Heat Crisco to 365F in deep saucepan or deep fryer to a depth of about two inches. Moisten chicken pieces, dip in flour, then batter, then back into seasoned flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper towel (makes 4 servings). *If you are using beer and the batter becomes too thick, add a little extra beer. : ) Recipe Archive - 01 July 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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