Filter
Top Products
P
ICNIC
P
ERFECT
F
RIED
C
HICKEN
MAKES 4 SERVINGS
7 cups peanut or vegetable oil
One 3 to
3-l/2
lb. broiler-fryer chicken, cut into pieces
1 cup all-purpose flour
l/2
cup yellow cornmeal
1 tsp. salt
l/2 tsp. pepper
l/2
tsp. onion powder
l/2 tsp. paprika
1. Pour oil into deep fryer. Set fryer temperature to 375”F/19O”C.
2. Line a 15 x 10 x l-inch baking pan with paper towels; set pan near
fryer. Rinse chicken under running cold water and pat thoroughly
dry with paper towels. In a plastic zip-top bag or paper bag,
place flour, cornmeal, salt, pepper, onion powder and paprika;
close bag and shake to mix.
3. Place chicken, one large piece or two smaller pieces at a time,
in bag; close bag and shake to coat pieces well with flour mixture.
Remove chicken from bag, shaking off any excess flour mixture.
4. With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add 1
-
2 large pieces of chicken
or 3
-
4 smaller pieces to the basket. Close lid and lower filled
basket into oil. Fry 16
-
20 minutes until golden brown on the
outside and juices run clean when chicken is pierced with a fork.
Raise basket. Using a metal slotted spoon or tongs remove
to paper towel-lined pan to drain.
5. Return oil to temperature before repeating procedure with
remaining chicken pieces.
6. Let chicken cool, then wrap and pack for a picnic.