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WYLIE'S SOUTHERN FRIED CHICKEN 3 to 4 lb. cut up fryer 2 eggs, beaten 1 c. milk 2 c. self-rising flour, sifted 1 1/2 inches corn oil, heated on medium high until drop of water dropped into hot oil will sputter Mix eggs and milk; dip chicken in mixture. Salt to taste and roll in flour. Layer prepared, floured chicken on paper toweling while oil is heating. Ease chicken into hot oil. Oil should be kept at bubbling stage while frying. Fry 20 to 25 minutes. Make sure it is done. Drain hot fried chicken on several thicknesses of paper toweling before serv- ing. Note: For extra thick crust, chicken can be double dipped before frying into liquid, rolled in flour, back into liquid and rolled in flour for the second time. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |