2 (2 to 3 pound) whole chickens, cut into pieces3 cups all-purpose flour5 tablespoons seasoned salt3 tablespoons garlic powdersalt and pepper to taste4 eggs, beaten1 quart vegetable oil for fryingIn a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture. In a large skillet, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.
Amount Per Serving Calories: 622 | Total Fat: 37.9g | Cholesterol: 212mg Powered by ESHA Nutrient DatabaseMillie Pasquinelli's Fried Chicken
Servings Per Recipe: 12
Amount Per Serving
Calories: 622
Total Fat: 37.9g
Cholesterol: 212mg
Sodium: 1304mg
Total Carbs: 26.8g
Dietary Fiber: 1.2g
Protein: 41g
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