| 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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