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Chicken, Southern-Fried I (M, TNT)
Source: "Simply Delicious"
Serves: 8

2 to 3 cups flour
2 tablespoons salt
1-1/2 teaspoons pepper
2 teaspoons garlic powder
2 teaspoons dried parsley
2 eggs, beaten with 2 tablespoons water
2 chickens, cut up
Oil, for frying

Combine dry ingredients in a large bowl or plastic bag. Wash and dry chicken pieces.

Place beaten eggs in a medium-sized bowl. Heat 2" to 3" of oil in a heavy skillet over medium heat. Shake chicken pieces in flour to coat. Remove and dip into egg mixture, then back into flour to recoat. Shake off excess flour. Chicken can be prepared to this point and refrigerated for several hours.

Place chicken pieces in oil, being careful not to crowd the pan. Cook, turning, until browned (about 5 to 6 minutes per side). Cover pan and cook for another 5 to 6 minutes. Remove cover and continue cooking until juices run clear when pierced with a fork. Remove from pan and drain on crumpled paper towels. Repeat process with remaining chicken. Dark meat will take longer to cook than breasts.

Poster's Notes:
For oven-fried chicken, proceed as above, however, instead of frying, place chicken, skin side up, on a cookie sheet, drizzle with oil and bake at 400°F for 40 minutes. Turn and bake an additional 15 minutes.

I'm from Atlanta, GA and I was taught to make Southern Fried Chicken over 40 years ago by Ida, a maid who had previously been a "chicken fryer" in a restaurant on Auburn Avenue (heart of the black neighborhood) in Atlanta.

By the way, Southerners never coat their fried chicken with matzo meal.

You can add other spices like Cajun seasoning but the idea is to have the flour highly seasoned.

Posted by Sue Epstein

Nutritional Info Per Serving: N/A