SOUTHERN FRIED CHICKEN BY PAUL PRUDHOMME

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Cajun

Amount Measure Ingredient — Preparation Method
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—–SEASONING MIX—–
1 tablespoon + 1 tsp salt
2 teaspoons Onion powder
1 1/2 teaspoons Black pepper
1 1/2 teaspoons Rubbed sage
1 teaspoon White pepper
1 teaspoon Thyme
1/2 teaspoon Garlic powder
—–INGREDIENTS—–
18 Boneless chicken breasts — skinned
2 cups Flour
2 Eggs
2 cups Milk
3 cups 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

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