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Sylvia’s Restaurant's Best Southern Fried Chicken

One 3 1/2 lb. chicken, cut into eighths
1 1/2 t. salt
1 1/4 t. freshly ground black pepper, divided
1/2 t. garlic powder
1/2 C. all-purpose flour
1/4 t. paprika
1 C. vegetable oil

1. Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes — or, even better, overnight — in the refrigerator.

2. Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.

3. In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through. 4. Remove from the skillet and drain on paper towels before serving.

    
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