Southern fried chicken by paul prudhomme

Yield: 6 servings

Measure Ingredient
1 tablespoon + 1 tsp salt
2 teaspoons Onion powder
1½ teaspoon Black pepper
1½ teaspoon Rubbed sage
18 \N Boneless chicken breasts, skinned
2 cups Flour
1 teaspoon White pepper
1 teaspoon Thyme
½ teaspoon Garlic powder
2 \N Eggs
2 cups Milk
3 cups Vegetable oil



In a small bowl, combine salt, onion powder, black pepper, sage, white pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning ingredients well.

Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic bag and refrigerate overnight, if possible.

Remove chicken from refrigerator at least 1 hour before cooking.

Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs and milk and set aside.

In a large deep skillet, heat oil to 375 degrees.

Just before frying, dredge chicken in flour, shake off excess.

Immediately place chicken in egg mixture and back into flour once again.

Place in hot oil in a single layer and fry until crisp before turning.

Turn only once.

Source: Paul Prudhomme's Seasoned America

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