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Gary Solomon
Posted May 27, 2006 01:15 PM
Gary Solomon's Fried Chicken
1 fryer chicken, in pieces
2 T. black pepper separated
1 T seasoning salt
1 1/2 c. self rising flour
1 /2 c. white self rising cornmeal
2 eggs
Peanut oil
Cut the chicken into pieces and pat dry. Sprinkle with 1 tablespoon black pepper and seasoning salt. Cover and refrigerate 2 hours minimum or overnight.
Place eggs in a bowl and whisk. In a separate bowl mix black pepper, self rising flour and cornmeal. Dip chicken into egg and then coat with flour mixture shaking off excess. In a large deep pot place 1 inch of peanut oil. Heat to medium and fry chicken for about 6 minutes per side turning once. Drain on paper towel.
Gary Solomon
www.TheRecipeExchange.com
Posted May 27, 2006 01:15 PM
Gary Solomon's Fried Chicken
1 fryer chicken, in pieces
2 T. black pepper separated
1 T seasoning salt
1 1/2 c. self rising flour
1 /2 c. white self rising cornmeal
2 eggs
Peanut oil
Cut the chicken into pieces and pat dry. Sprinkle with 1 tablespoon black pepper and seasoning salt. Cover and refrigerate 2 hours minimum or overnight.
Place eggs in a bowl and whisk. In a separate bowl mix black pepper, self rising flour and cornmeal. Dip chicken into egg and then coat with flour mixture shaking off excess. In a large deep pot place 1 inch of peanut oil. Heat to medium and fry chicken for about 6 minutes per side turning once. Drain on paper towel.
Gary Solomon
www.TheRecipeExchange.com