Always a picnic favorite, this fried chicken is delicious hot or cold. Serve it alongside potato salad, deviled eggs and watermelon.
—JEANNE SCHNITZLER LIMA, MT
PREP: 10 MIN. • COOK: 10 MIN./BATCH • MAKES: 8 SERVINGS
4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2 1/2 teaspoons poultry seasoning
2 large eggs
1 1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3 1/2 to 4 pounds each), cut up
Oil for deep-fat frying
1. In a large resealable plastic bag, combine 2 2/3 cups flour, garlic salt, paprika, 2 1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip the chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.