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An old family friend taught me this one when I was a little girl. It’s your basic fried chicken, but everyone that I make it for says it’s the best they have ever had! I like it with my Garlic Mashed Taters.
Heat Oil over medium heat in a wide frying pan until a drop of water dances on the top and evaporates.
Wash and pat dry chicken.
Mix all dry ingredients together in a wide shallow bowl.
Beat eggs in a separate bowl.
Dip chicken in eggs, then in flour mixture, coating completely.
CAREFULLY drop the chicken into the hot oil. Cook until one side is golden brown, then turn.
Keep turning until all sides are an even dark golden color, and the inside of the chicken is done. This should take about 10-20 minutes per frying batch, depending on the temperature of the chicken and the size of the pieces.
Take the chicken out and place on a plate layered with a few paper towels to soak up the extra oil.
Repeat until all the chicken is cooked, and serve to hungry family or guests!
(I don’t use the Red Pepper when I make mine, but if I have heat loving guests I add it after I make some for myself, just mix it into the flour.)
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!