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Fried Chicken
serves 4

1 broiler fryer - cut up
2 cups water
1 cups milk
1 tsp salt
2 tsp onion powder
1 pkg instant Italian salad dressing
1 Tbsp ground cayenne pepper
2 Tbsp ground garlic powder
1 cup flour
1 cup chicken broth

Cover chicken with mixture of milk, water and salt. Chill in bowl
for least 1 hour. The Milk will make the chicken tender, and the
salt will draw out the remaining blood and wild taste from the
chicken. Drain and Dry the Chicken, Combine the herbs, onion powder,
Italian Dressing Mix, and pepper in a blender and mix well. Add
the flour and the chicken broth, to the spice mixture you just
created in the blender, Mix to create a smooth batter. Melt enough
Peanut Oil, (most recommended) Vegetable shortening or salad oil
to make 1 inch depth in a large skillet. if you mix 1/2 peanut oil
and 1/2 vegetable oil the mixture will handle the heat better and
your chicken will be crispier in the end.

Heat the oil in your deep fryer, or a deep skillet to 375 degrees.
Fry chicken pieces, 2 only at a time, turning once, every 5 minutes,
be sure to cook chicken until done. The Chicken will be best and
crispiest if fried in a covered deep fryer, or in a basket containing
only 2 pieces at most so that it doesn't get to cool while it is
frying, and become greasy. Consistent Heat is Essential to Crispy
Frying. Lift chicken out and drain on paper towels. You can keep
the chicken warm by placing it in the oven on a cookie sheet, on
200 degrees f. and serve when all pieces are finished cooking.


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