I was never impressed with the fried chicken recipes I’d tried, but then I started to experiment and came up with one that my whole family loves. Once you taste it, you’ll know why!
—SAMANTHA PAZDERNIK BRECKENRIDGE, MN
PREP: 20 MIN. • COOK: 10 MIN./BATCH • MAKES: 4 SERVINGS
1 cup all-purpose flour
1/2 cup dry bread crumbs
2 tablespoons poultry seasoning
1 tablespoon paprika
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3 large eggs
1 broiler/fryer chicken (3-4 pounds), cut up
Oil for deep-fat frying
1. In a shallow bowl, mix the first nine ingredients. In a separate shallow bowl, whisk eggs. Dip chicken pieces, one at a time, in the eggs; coat with flour mixture.
2. Heat oil to 375° in an electric skillet, deep-fat fryer or cast iron skillet. Fry chicken, a few pieces at a time, 4-5 minutes on each side or until golden brown and juices run clear. Drain on paper towels.
PRETZEL-CRUSTED FRIED CHICKEN: Omit the first nine ingredients. Reduce eggs to 2. In a food processor, finely crush 2 1/2 cups sourdough pretzel nuggets. In a shallow bowl, combine crushed pretzels with 1/2 cup flour. In another shallow bowl, beat 2 eggs with 1/4 cup buttermilk, 2 minced garlic cloves and 1/8 teaspoon pepper. Coat and fry the chicken as the recipe directs. Serve with honey mustard if desired.
PER SERVING 7 ounces cooked chicken: 630 cal., 29g fat (8g sat. fat), 290mg chol., 414mg sod., 37g carb. (2g sugars, 2g fiber), 52g pro.