Fixings
4 containers generally useful flour, partitioned
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, separated
2-1/2 teaspoons poultry flavoring
2 huge eggs
1-1/2 glasses water
1 teaspoon salt
2 grill/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for profound fat browning
Headings
In a vast resealable plastic sack, consolidate 2-2/3 containers flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry flavoring. In a shallow bowl, beat eggs and water; include salt and the rest of the flour and pepper. Plunge chicken in egg blend, then place taken care of, a couple pieces at once. Seal pack and shake to coat.
In a profound fat fryer, warm oil to 375°. Sear chicken, a few pieces at any given moment, for 5-6 minutes on each side or until brilliant dark colored and squeezes run clear. Deplete on paper towels. Yield: 8 servings.
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