Recipe - Crispy Fried Chicken

4 cup Allpurpose flour, divided
2 tablespoon Garlic salt
1 tablespoon Paprika
1 tablespoon Pepper, divided
2 One half teaspoon Poultry seasoning
2 Eggs
1 One half cup Water
1 teaspoon Salt
2 Broiler/fryer chickens (3
1/24 pounds), cut up
Cooking oil for deepfat
frying

In a large resealable plastic bag or shallow bowl, combine 2 2/3 cups
flour, garlic salt, paprika, 2 One half teaspoons pepper and poultry seasoning.
In another bowl, beat eggs and water; add salt and remaining flour and
pepper. Dip chicken in egg mixture, then shake or dredge in flour mixture.
In a deepfat fryer, heat oil to 365 degrees. Fry chicken, several pieces
at a time, for about 10 minutes, turning once or until the chicken is
golden brown and crispy and the juices run clear. Drain on paper towels.
Yield: 8 servings.

NOTES : "'Always a picnic favorite, this chicken is delicious hot or cold,'
says rancher Jeanne Schitzler, of Lima, Montana

Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#658 by NGavlak@aol.com on Jul 6, 1997