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MyCookbook Member: westpaw1979
Recipe Category: Poultry
Recipe Preparation Level: moderate
5 EGGS, WHOLE
2 1/2 TABLESPOON MILK, NON-FAT DRY SOLIDS
2 POUNDS CHICKEN CUT UP INTO PIECES
1 1/8 CUPS FLOUR
1 TABLESPOON SALT
1/4 TEASPOON PEPPER, GROUND
1 1/8 PAPRIKA, GROUND
1 TEASPOON POULTRY SEASONING
1/8 TEASPOON THYME, GROUND
1/4 TEASPOON ROSEMARY, GROUND
1/4 TEASPOON OREGANO, GROUND
1/4 TEASPOON GARLIC SALT
1. BEAT TOGETHER EGGS AND DRY MILK, DIP CUT UP
CHICKEN PARTS INTO EGG MIXTURE; ALLOW TO DRAIN
2. SIFT TOGETHER REMAINING INGREDIENTS. BE SURE TO
MIX WELL TO GET AN EVEN BLEND OF SPICES.
3. ROLLED DRAINED CHICKEN IN DRY INGREDIENTS; SHAKE
OFF EXCESS MIXTURE.
4. FRY IN 350 DEGREES DEEP FAT FOR 5 MINUTES OR
5. PLACE BROWNED CHICKEN IN DEEP ROASTING PANS.
6. BAKE @ 325 DEGREE UNTIL CHICKEN IS TENDER
APPROX. 1 HOUR.
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