Pan
Fried
Chicken
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NOTE:
Chicken temperature should be between 165 to 180 for full
cooking. When you take the temperature, make sure to not let it
touch the bone.
Generally, when pan frying, allow for about 10 to 20 minutes or
so per side, turning over occasionally to get even browning.
(larger pieces will take a longer time than smaller pieces).
Fry in batches so you do not crowd your pan. Drain for a few
minutes on paper towels, another paper bag or on a rack
before serving.
You can keep warm in oven set to 200*F for up to 30 min or so
on cookie sheet or cake pan. Drizzle just a pinch of the oil over
Chicken if you do this, and cover with tin foil to keep moist.
If you refrigerate, wrap in wax paper.
If you deep fry the chicken, the oil temp should be
around 325*F
Depending on your deep fryer, you may have to eyeball
for browness.
   
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INGREDIENTS:

1 Whole Cut up Fryer Chicken
7 Eggs
2 Cups or so of Corn Flake Crumbs (optional) OR Bread
Crumbs
about 2 Cups of Buttermilk (or you can use Whole Milk
instead) reserve 4-5 Tablespoons
About 2 Cups Vegetable Oil
About 2 Tablespoons Baking Powder (optional)
About 1 Tablespoon Garlic POWDER
Salt and Pepper (about 2 Tablespoons)
About 3 Cups of Flour

DIRECTIONS:
Rinse Chicken, then put in bowl with Buttermilk and
refrigerate at least 1/2 hour. (You can use regular Milk
instead)

NOTE: Pour a pot of boiling water into sink that you rinsed
chicken in to disinfect. Then wash with dish soap.

Take a generous amount (about 2 Tablespoons) of Salt,
Pepper, Garlic POWDER and Baking Powder and add to
Flour, stir.
NOTE: You can also add a packet of Italian Seasoning mix as
well (optional)

In another bowl, put the Corn Flake Crumbs. (You can use
Bread Crumbs instead if you want.) You can also make your
own Corn Flake Crumbs by using a rolling pin to smash Corn
Flake Cereal.(This gives it extra crunch!!)

Now take about 7 Eggs and add 2 Tablespoons Buttermilk (or
regular milk) to Eggs and beat, AND
Add 2 Tablespoons Buttermilk to Flour mixture, stir.

Now heat up Oil in large frying pan on medium flame. Its
ready when you sprinkle a bit of water from your hand and it
sizzles. If it "splatters" and "pops", your flame is too high.
Lower the flame to medium low for frying.

Take larger pieces of Chicken first as they take longer to fry,
dredge in Flour then
Immerse in Egg bath then...
Then dredge in Corn Flake crumbs (or bread crumbs)
Fry, and brown on both sides. Cook larger pieces first, to tell
when done, just cut one open, it should be all white meat, no
pink left.
Cook smaller pieces last. Drain on paper towels, plate and
enjoy. Tastes great refrigerated too.