Fried Chicken


·       4 cups all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon paprika

1/4 -1/2 teaspoon cayenne pepper (depending on your heat preferences)

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon onion powder

·       2 tablespoons garlic salt

·       1 tablespoon paprika

·       3 teaspoons pepper, divided

·       2 large eggs

·       1-1/2 cups water

·       1 teaspoon salt

·       1 broiler/fryer chickens (3 to 4 pounds each), cut up

·       Canola oil for frying


Before you start let meat rest for 30 minutes, if you fry straight out of the refrigerator the oil temperature will drop once the cold chicken is added.

In a large re-sealable plastic bag, combine 2 cups flour, garlic salt, paprika, 2 teaspoons pepper. In a bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a couple of pieces at a time. Seal bag and shake to coat.

·ln a deep heavy bottomed pan or deep fryer, heat oil to 375°. Fry chicken, 3 pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.the oil’s temperature using a fryer or candy thermometer.

When the chicken has finished cooking, transfer let rest for 10 minutes before serving.

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