Roxy15
New member
I tried a new fried chicken recipe last night that I got off a cooking site that I belong to and it turned out great! I will only fry chicken this way from now on.
Put enough flour to coat chicken legs in Tupperware container-(I used 6 chicken legs.)
Add garlic powder, Seasoned Salt & Pepper, to taste; stir.
Beat 3 eggs-(for 6 chicken legs)
Put the chicken legs in Tupperware container; put lid on and shake to coat chicken legs with flour mixture.
Dip chicken in beaten eggs and put the chicken legs back in the Tupperware container; put lid on and shake again to coat chicken legs.
Heat oil in skillet in medium heat.
When the oil starts to get hot, add the chicken legs; sprinkle some more garlic powder, Seasoned Salt and pepper on top of chicken legs.
Turn the heat down to low; fry the chicken legs until golden brown-(probably about an hour)- turned the legs over; sprinkled more garlic powder, Seasoned Salt and pepper on top of legs; fried until golden brown.
***Next time I will mix equal parts of garlic powder, Seasoned Salt and pepper and put it in a shaker to make it easier to shake some on the chicken legs while frying.
The picture looks too brown, but, it was just right.
I served it with Potato Romanoff and Lima Beans.
I like that I can make these potatoes ahead of time; refrigerate and bake when when needed.
Potato Romanoff:
8 Medium Potatoes, Peeled & Cut In Half
2 T. Butter-(I Eyeball It)
1 Cup Sour Cream
4 Whole Green Onions, Diced-(Depending On Size-I Eyeball It)
1-1/4 Cups Cheddar Cheese, Shredded
Salt & Pepper, To Taste
Paprika
Boil potatoes in salted water until tender; drain.
Put potatoes in mixing bowl: add butter, sour cream, green onions, 3/4 cup shredded cheddar cheese, salt and pepper; mix.
Put potato mixture into a buttered 1-1/2 qt. Casserole dish.
Sprinkle 1/2 Cup Shredded Cheddar Cheese on top.
Sprinkle paprika on top.
Bake, uncovered, for 40 minutes.
***You can also deep-fry.
View attachment 16521
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View attachment 16522
Put enough flour to coat chicken legs in Tupperware container-(I used 6 chicken legs.)
Add garlic powder, Seasoned Salt & Pepper, to taste; stir.
Beat 3 eggs-(for 6 chicken legs)
Put the chicken legs in Tupperware container; put lid on and shake to coat chicken legs with flour mixture.
Dip chicken in beaten eggs and put the chicken legs back in the Tupperware container; put lid on and shake again to coat chicken legs.
Heat oil in skillet in medium heat.
When the oil starts to get hot, add the chicken legs; sprinkle some more garlic powder, Seasoned Salt and pepper on top of chicken legs.
Turn the heat down to low; fry the chicken legs until golden brown-(probably about an hour)- turned the legs over; sprinkled more garlic powder, Seasoned Salt and pepper on top of legs; fried until golden brown.
***Next time I will mix equal parts of garlic powder, Seasoned Salt and pepper and put it in a shaker to make it easier to shake some on the chicken legs while frying.
The picture looks too brown, but, it was just right.
I served it with Potato Romanoff and Lima Beans.
I like that I can make these potatoes ahead of time; refrigerate and bake when when needed.
Potato Romanoff:
8 Medium Potatoes, Peeled & Cut In Half
2 T. Butter-(I Eyeball It)
1 Cup Sour Cream
4 Whole Green Onions, Diced-(Depending On Size-I Eyeball It)
1-1/4 Cups Cheddar Cheese, Shredded
Salt & Pepper, To Taste
Paprika
Boil potatoes in salted water until tender; drain.
Put potatoes in mixing bowl: add butter, sour cream, green onions, 3/4 cup shredded cheddar cheese, salt and pepper; mix.
Put potato mixture into a buttered 1-1/2 qt. Casserole dish.
Sprinkle 1/2 Cup Shredded Cheddar Cheese on top.
Sprinkle paprika on top.
Bake, uncovered, for 40 minutes.
***You can also deep-fry.
View attachment 16521
View attachment 16520
View attachment 16522
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