Fried Chicken

Kathryn Nutt, Lillie School

  • 1 (2 12 – 3 lb) fryer chicken, cup up
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 2 eggs
  • 2 Tbsp milk
  • 2 cup cracker crumbs
  • Salad oil

Wash chicken and pat dry. Combine flour, salt, paprika, and pepper in plastic bag. In a shallow bowl, beat together eggs and milk. Shake chicken, a few pieces at a time, in plastic bag until coated with flour mixture. Dip chicken into egg mixture and roll in crumbs. Chill 1 hour or more. Heat salad oil (1/4 inch deep) in a large skillet. Brown chicken well on both sides. Lower flame.

Cover pan and simmer 30 to 40 minutes, or until tender.

Cook, uncovered, for 5 minutes, or until chicken becomes crisp.

Makes 4 servings.





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