All You Need
6 to 7 lbs. chicken parts
Water or Milk
Vegetable Oil or Shortening
1. POUR Fry Mix into a plastic bag or shallow dish.
2. MOISTEN chicken with water or milk. Shake off excess.
3. SHAKE or roll chicken in Fry Mix, a few pieces at a time, until evenly coated. Let stand several minutes for coating to adhere. Refer to cooking options below.
Deep Fry: Pour oil or melt shortening in large skillet, saucepan or deep-fryer. Fill no more than half full or deep enough for chicken to float while frying. Heat to 365° F. Add chicken, avoid overcrowding. Fry 10 to 13 minutes or until done. Remove and drain.
Oven Fry: Preheat oven to 400º F. Cover bottom of shallow pan with melted margarine. Arrange coated chicken (with or without skin) in single layer. Avoid overcrowding. Turn chicken in margarine to coat both sides. Bake in 400º F. oven 45-50 minutes or until done, turning once.
Pan Fry: Heat ¼" to ½” oil or shortening to 350° F. Add coated chicken and fry 2-3 minutes on each side or until light brown. Reduce heat to 300° F., cover pan and continue frying 10 minutes on each side. Uncover, turn and fry an additional 5 minutes or until done. Remove and drain.
ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), BREAD CRUMBS (ENRICHED BLEACHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID], SOYBEAN OIL, LEAVENING [SODIUM ACID PYROPHOSPHATE AND SODIUM BICARBONATE], AND FUMARIC ACID), SALT, SPICES (INCLUDING BLACK PEPPER), EXTRACTIVES OF BLACK PEPPER, AND EXTRACTIVES OF GARLIC.
1 1/2 tbsp. Mix (14g)
Use this all the time (switch hit with Home Style). Great stuff, reminds me of what my Mom used to make....
Kim H | April 07, 2014 |
It's one of our favorite chicken coatings!
Cindy | June 25, 2013 |