INGREDIENTS 2 teaspoons garlic powder, or to taste 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon paprika 1/2 cup seasoned bread crumbs 1 cup all-purpose flour 1/2 cup milk 1 egg 4 skinless, boneless chicken breast halves - pounded thin 1 cup oil for frying, or as needed DIRECTIONS In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Use Kentucky Coloniels Seasoned Flour for the coating. Makes excellent gravy instead of plain flour too. if frying, make sure your oil is good and hot before putting chicken in the pan.

Popeyes!

Southern Fried Chicken (Look out Kfc!l) (Paula Deen) 40 min | 10 min prep | SERVES 4 -6 Ingredients 2 lbs cut-up chicken Sauce mixture 4 egg 1/3 cup water 1 cup hot sauce (I use Louisiana Hot Sauce(Tabasco might be hotter) Seasoning blend 1 1/2 teaspoons salt 1 1/4 teaspoons fresh ground black pepper 1/4 teaspoon garlic powder Dredging mixture 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt Directions 1Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!). 2For sauce mixture: in a medium-sized bowl, beat the eggs with the water. 3Add hot sauce and whisk together well. 4Pour this mixture into a large plastic zip-top bag. 5For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder. 6For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt. 7Rinse and pat dry chicken pieces with a paper towel. 8Cut breast pieces in half across ribs. 9Sprinkle chicken generously on both sides with seasoning blend. 10Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly. 11One piece at a time, roll chicken in flour mixture and drop into hot oil. 12Don't crowd chicken pieces--I cook about half the chicken at a time. 13Fry chicken until brown and crisp. 14Drain on paper toweling. 15Dark meat will take about 14 minutes, white meat about 10 minutes. 16Remember smaller pieces cook faster than the larger ones. 17You can check for doneness by piercing to the bone in the thickest part with a fork. 18If the juices run clear, it is done.

Season salt and black pepper and flour.

Buttermilk Fried Chicken 1 (3 pound) fryerbirds), cut into pieces 2 cups buttermilk 1 large onion, sliced 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper 2 cups grape seed oil, or other high smoke-point oil such as canola oil, or peanut oil Method Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.) Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking) Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking. Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Have basic Fried Chicken with this recipe as a dip and have this recipe to marinate. Tomato Sauce Lea and Perrins Mix the 2 with a ratio of 5:1 (5 Tomato Sauce, 1 Lea and Perins) Stir till one sauce Easy.

The recipe I always use: Fried Chicken http://www.cherskitchen.com/recipes/poultry/fried_chicken.php