Title: Southern Fried Chicken By Paul Prudhomme
Categories: Poultry Cajun
Yield: 6 Servings
| SEASONING MIX |
| 1 | tb | + 1 tsp salt |
| 2 | ts | Onion powder |
| 1 1/2 | ts | Black pepper |
| 1 1/2 | ts | Rubbed sage |
| 1 | ts | White pepper |
| 1 | ts | Thyme |
| 1/2 | ts | Garlic powder |
| INGREDIENTS |
| 18 | | Boneless chicken breasts, skinned |
| 2 | c | Flour |
| 2 | | Eggs |
| 2 | c | Milk |
| 3 | c | Vegetable oil |
In a small bowl, combine salt, onion powder, black pepper, sage, white
pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning
ingredients well.
Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic
bag and refrigerate overnight, if possible.
Remove chicken from refrigerator at least 1 hour before cooking.
Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs
and milk and set aside.
In a large deep skillet, heat oil to 375 degrees.
Just before frying, dredge chicken in flour, shake off excess.
Immediately place chicken in egg mixture and back into flour once again.
Place in hot oil in a single layer and fry until crisp before turning.
Turn only once.
Source: Paul Prudhomme's Seasoned America