Fried chicken from the South

Fried chicken from the South

Fried chicken from the South

Try this recipe for Southern Fried Chicken, or submit your own.

1 full 3-pound chicken, sliced into

8 pieces with vegetable oil
1 teaspoon pepper

2 cups flour

2 tablespoons salt
paprika, 1 teaspoon
1 teaspoon shallot
1/2 teaspoon sage powder
a quarter teaspoon of garlic powder
2 eggs;

2 teaspoons water, beaten

Rinse and pat dry the chicken before setting it aside. Fill a big deep fryer or electric skillet with oil to a depth of no more than half its depth. Preheat the oil to 325°F to 350°F.

Combine flour and spices in a bag. Shake the chicken in the flour mixture until it is evenly covered, one piece at a time. Dip into the egg mixture, then shake in the flour mixture until well coated.

Fry chicken skin side down for 10 to 14 minutes, a few pieces at a time. Turn and cook the chicken for 10 minutes covered, then 3 minutes uncovered, or until tender and juices run clear.

Using paper towels, absorb any excess liquid. Allow for a 7-minute rest period before serving.

Olive oil is often thought to be the most beneficial. This oil is the most easily absorbed by the body, which is why dietitians prescribe it to anybody who has gastrointestinal issues. This oil aids the pancreas and liver in their functions. It is beneficial to youngsters because it aids in the building of the nervous system while also allowing optimal bone tissue development. This oil is often known as “liquid gold” because of its nutritious content. It not only decreases cholesterol, lowering the risk of heart disease, but it also strengthens the heart muscle and enhances hair and nail quality. All of this has been scientifically confirmed in several studies, but you should still use olive oil with caution.