Southern Fried Chicken
|Broiler fryer chicken||2|
|Soft bread crumbs||4 Cup (64 tbs)|
|Flour||1 Cup (16 tbs)|
|White pepper||1⁄8 Teaspoon|
Line a baking sheet with waxed paper.
Cut each chicken into 8 pieces.
Dredge with flour.
Beat the eggs and water together until well blended in a shallow bowl.
Combine the bread crumbs, salt, white pepper, and cayenne.
Spread them on a large platter.
Dip each piece of chicken in the egg mixture, then lightly in the bread crumbs, then in the egg mixture, and finally coat well with bread crumbs.
Place the pieces on the prepared baking sheet.
Refrigerate, covered with waxed paper, for 1 hour.
Heat 1 1/4 inches of oil to 375Â° F in each of 2 large deep skillets.
Fry the pieces of chicken for 3 minutes.
Turn each piece over with kitchen tongs.
Fry for 3 minutes and turn again.
Continue frying and turning each piece every 5 minutes until the chicken is tender.
Do not overcook.
Drain on paper towels.