Herbed Southern Fried Chicken
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- 3 lb. frying chicken - cut up
- 2 cups self-rising flour
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ground sage
- 2 eggs, beaten with 2 tablespoon water
- vegetable oil for frying
1Fill a deep frying skillet or Electric Skillet to not more than 1/2 full of peanut oil or your favorite oil. Heat to 325 - 350 degree.
2In a bag combine flour and seasoning.
3Pat Chicken dry and shake chicken one piece at a time in the flour mixture until coated.
4Dip chicken in the egg mixture - then shake again in the flour mixture until completely coated.
5Fry chicken a few pieces at a time 10 - 15 minutes - skin side down - do not crowd the pieces in the pan.
6Turn the chicken and cover the skillet - fry for 10 minutes - then uncover the pan and fry for 5 to 7 minutes or until the chicken is tender and the juices run clear.
7Repeat with remaining pieces of chicken
8Drain on paper towels and let stand for a few minutes before serving.