 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This fried chicken tastes even better cold the next day. But with such a flavor, there are never any leftovers...no matter how much I make! Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
3/4 cup buttermilk baking mix |
3-1/2 teaspoons seasoned salt |
1-1/2 teaspoons chili powder |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1 egg |
1/2 cup milk |
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
oil for deep-fat frying |
Directions:
1. In a shallow bowl or large resealable plastic bag, combine dry ingredients. In a shallow bow, beat egg and milk. Dip chicken pieces in egg mixture, then dredge or shake in flour mixture.
2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until browned on all sides, about 4 minutes.
3. Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 40 minutes or until juices run clear. Yield: 4 servings.
|
|