Recipe - Loris Crispy Fried Chicken

2 One half (up to)
3 pound Cut up frying chicken
Crisco for frying

SEASONED FLOUR
1 One half cup All purpose flour
1 tablespoon Garlic salt
1 One half teaspoon Black pepper
1 One half teaspoon Paprika
One fourth teaspoon Poultry seasoning

CRIPSY BATTER
2/3 cup All purpose flour
One half teaspoon Salt
1/8 teaspoon Black pepper
1 Beaten egg yolk
Three fourths cup Flat beer (can substitute
water)

submitted by: dev_lck@shsu.edu (Lori, Huntsville, Texas)
Instructions: Combine flour and seasonings in a medium bowl. Combine egg
yolk and beer (or water). Add gradually to dry ingredients. Heat Crisco to
365F in deep saucepan or deep fryer to a depth of about two inches. Moisten
chicken pieces, dip in flour, then batter, then back into seasoned flour.
Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on
paper towel (makes 4 servings).

*If you are using beer and the batter becomes too thick, add a little extra
beer. : )

Recipe Archive 01 July 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.