Quita's Egg Battered Fried Chicken
Recipe from
Better Homes and Gardens
The flour mixture coating for this chicken main dish recipe is simple to make, but a purchased variety speeds the process. A liberal splash of hot pepper sauce zips up the flavor.
Ingredients
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1/2 of a 10-ounce packageall-purpose batter fry mix* (about 3/4 cup)see savings
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4eggssee savings
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2-1/2 to 3 poundsmeaty chicken pieces (breast halves, thighs, and drumsticks), skinned if desiredsee savings
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Salt and ground black peppersee savings
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Peanut oil or cooking oilsee savings
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Bottled hot pepper saucesee savings
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Directions
1.
Place the batter fry mix in a shallow bowl; set aside. In another shallow bowl slightly beat eggs; set aside.
2.
Season chicken pieces with salt and pepper. Dip chicken pieces, 1 at a time, into beaten eggs; coat with fry mix. Dip into the beaten eggs and coat with fry mix again. Repeat with remaining chicken pieces, beaten eggs, and fry mix.
3.
Add oil to a 12-inch heavy skillet to a depth of 1/3 to 1/2 inch. Heat over medium-high heat until hot enough to sizzle a drop of water. Carefully add chicken to skillet. (Do not crowd chicken. If necessary, use 2 skillets.) Cook, uncovered, over medium heat for 30 minutes, turning about halfway through to brown evenly. (Cook to 170 degree F for breasts; 180 degree F for thighs and drumsticks). Drain chicken pieces on paper towels.
4.
Pass bottled hot pepper sauce with chicken. Serves 6.
Fry Mix Option
In a shallow bowl combine 2/3 cup all-purpose flour, 3 Use in place of the fry mix as directed above.
Nutrition information
Per serving: Calories 546, Total Fat 38 g, Saturated Fat 9 g, Monounsaturated Fat 16 g, Polyunsaturated Fat 10 g, Cholesterol 249 mg, Sodium 417 mg, Carbohydrate 14 g, Total Sugar 0 g, Fiber 1 g, Protein 35 g. Daily Values: Vitamin C 4%, Calcium 3%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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