Southern Fried Chicken By Paul Prudhomme
A traditional Cajun recipe for Southern Fried Chicken By Paul Prudhomme.
Ingredients
- 1 Tablespoon + 1 Teaspoon salt
- 2 Teaspoon Onion powder
- 1-1/2 Teaspoon Black pepper
- 1-1/2 Teaspoon Rubbed sage
- 1 Teaspoon White pepper
- 1 Teaspoon Thyme
- 1/2 Teaspoon Garlic powder
- 18 Boneless chicken breasts, skinned
- 2 Cup Flour
- 2 Eggs
- 2 Cup Milk
- 3 Cup Vegetable oil
Instructions
- 1
In a small bowl, combine salt, onion powder, black pepper, sage, white pepper, thyme and garlic powder to make the seasoning mix.
- 2
Mix seasoning ingredients well.
- 3
Sprinkle the seasoning on chicken and rub in.
- 4
Seal chicken in a plastic bag and refrigerate overnight, if possible.
- 5
Remove chicken from refrigerator at least 1 hour before cooking.
- 6
Place flour in a pie pan and set aside
- 7
In a wide shallow bowl, beat eggs and milk and set aside.
- 8
In a large deep skillet, heat oil to 375 degrees.
- 9
Just before frying, dredge chicken in flour, shake off excess.
- 10
Immediately place chicken in egg mixture and back into flour once again.
- 11
Place in hot oil in a single layer and fry until crisp before turning.
- 12
Turn only once.
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