All You Need
6 to 7 lbs. chicken parts
Water or Milk
Vegetable Oil or Shortening
POUR Fry Mix into a plastic bag or shallow dish.
MOISTEN chicken parts with water or milk. Shake off excess.
SHAKE or roll chicken in Fry Mix, a few pieces at a time, until evenly coated. Let stand several minutes for coating to adhere.
Pan Fry: Heat 1/4" to 1/2" 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.
Deep Fry: Pour oil or melt shortening in large heavy 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 10-13 minutes or until done. Remove and drain.
Oven Fry: Preheat oven to 400ºF. 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 45-50 minutes or until done.
For Crispier chicken: Allow coated chicken to stand 5 minutes or until coating appears moist. Shake or roll chicken in fry mix a second time. Fry as directed above.
ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), SALT, SPICES (INCLUDING RED PEPPER), GUM ARABIC, GARLIC, ONION, EXTRACTIVES OF RED PEPPER, AND EXTRACTIVES OF PAPRIKA.
2 tbsp. Mix (14g)