I fed a mess of kids this yummy chicken and then took the cold left overs to Shaver for the 4th of July....We were fighting over the scraps. Carrie said that made it blog worthy!
In a bowl beat 1 egg and 3/4 c water. Then mix in
1/2 tsp salt
3/4 c flour
1/4 tsp pepper
set aside...
In another bowl or container, mix..
1 1/3 c flour
1 T garlic salt
2 tsp paprika
1 tsp pepper
1 1/4 tsp poultry seasoning
Now here is the sketchy part. Since I don't agree with owning a "deep fat fryer", I just take a large pot and start pouring in the oil till it is about 2-3 inch deep (a little deeper if you are doing whole pieces with bones) and turn up the heat. The oil needs to be REALLY hot. 375* if you have a thermometer. If you don't have one, heat it till a drop of water imediatly pops and sizzles when you drop it in there. If it's not hot enough, the chicken will just soak up the oil and it will be soggy (blech).
Take raw chicken pieces (can be pieces with bones, but we just did "tenders") and dip them in the slimy mix, then dip them in the flour mix. One idea is to put the flour mix in a big ziploc and shake them around. Then put them in the oil, a few pieces at a time. Too many pieces cool off the oil.
3-5 min on a side or untill golden brown. Whole pieces take a bit longer.
Great alone, but a piece wrapped up with lettuce, cheese, and ranch in a tortilla would put even Claire's lunches to shame!!
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