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Southern Fried Chicken - Country Fried Chicken
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  • 1/2 cup (125 ml) milk
  • 1 egg, beaten
  • 1 cup (225 ml) flour
  • 2 tsp (10 ml) salt
  • 1 tsp (5 ml) paprika
  • 2 tsp (10 ml) black pepper
  • 1/2 tsp (2 ml) sage
  • 1/2 tsp (2 ml) tarragon
  • 1 frying chicken, cut up
  • Oil or shortening, for frying
  • Combine milk and egg, set aside.
  • Combine flour, salt, paprika, pepper, sage and tarragon in paper or plastic bag.
  • Add a few pieces of chicken at a time; shake to coat.
  • Dip chicken in milk-egg mixture.
  • Shake second time in flour mixture.
  • To skillet-fry, heat 1/2 to 1 inch oil in electric fry pan or heavy skillet on medium-high heat.
  • Brown chicken on all sides.
  • Reduce heat to medium-low heat.
  • Continue cooking until chicken is tender, about 30 to 40 minutes.
  • Do not cover.
  • Turn chicken several times during cooking.
  • Drain on paper towels.
  • To deep fry:
  • Heat 3 inches oil to 365 degrees (175 C.) in deep fryer or deep saucepan.
  • Fry chicken for 15 to 18 minutes.
  • Drain on paper towels.
Cooking uncovered reduces the moisture in the pan and keeps the chicken coating crispy. A spatter screen for the top of the pan is helpful in keeping down the mess!

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