(Check it out against the Colonel’s. Not the same but truly delicious)
This recipe fell out from one of my mom’s recipe books. It’s been there for decades till fate stepped in and fell into my hands. Wasn’t a fan of much of the fried chicken recipes but this one is truly delicious and even better the next day.
- 2 small frying chickens (cup up)
- 1 cup flour
- 1 tbsp salt*
- 1/2 tbsp celery salt*
- 1 tbsp dry mustard
- 1/2 tbsp black pepper
- 2 tbsp paprika
- 1/2 tbsp garlic salt*
- 1 1/2 tbsp meat tenderizer (I think this is actually MSG (Monosodium Glutamate) which I didn’t use)
- 2 tbsp ground ginger
- 1/4 tbsp thyme
- 1/4 tbsp basil
- 2 eggs
- 1/2 cup milk
- Mix dry ingredients together and put half each into two plastic bags.
- Beat 2 eggs and milk together in a bowl
- Put pieces in one of the plastic bags and toss
- Dip the coasted chicken in the egg mixture
- Put one piece of chicken at a time in other plastic bag and toss to coat
- Fry 2 or 3 pieces of coasted chicken until lightly brown (3 or 5 minutes)
- When all the chicken are fried, put on a rack in the oven at 325 for 1 hour or until done.
*(If using garlic powder and celery seeds, you can can use the salt, but if using garlic salt and celery salt you might want to use eliminate the extra salt)