Crusty Fried Chicken
|Washington fryer||2 , cut up|
|Eggs||2 , beaten|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Dried rosemary||1 Teaspoon|
Rinse chicken and pat dry.
Combine eggs, mayonnaise, and water; stir smooth.
Measure flour, salt and pepper into shallow dish.
Dip chicken pieces in egg mixture, then in seasoned flour, shaking off excess.
Let chicken stand 15 minutes on wire rack to set coating.
Heat oil in large skillet (or in 2 skillets).
Brown chicken slowly on all sides.
Reduce heat, sprinkle with rosemary, cover and cook 45-50 minutes.
Remove cover; cook 10 minutes more to crisp. (After browning, chicken may be finished in 350Â° F. oven under a foil tent. Cook 50-60 minutes, or until tender.)