Poultry Heat Fried Chicken
Chef Cecil's Fried Chicken Recipe
2lbs-3lbs Frying Chicken
2 cups self-rising flour
3 teaspoons Poultry Heat
2 eggs beaten with 2 tablespoons water
Combine Poultry Heat and Flour mixture in a bag. Heat oil to 325. Rinse chicken and pat it dry. Shake chicken, one piece at a time, in Poultry Heat Flour mixture until coated. Dip in egg mixture, then shake again in Poultry Heat Flour mixture until completely covered. Fry chicken a few pieces at a time (to many pieces at one time will lower oil temp severely). Fry skin side down for approx 12-14 minutes. Turn chicken over 10 more minutes covered, then 3 to 5 minutes uncovered, or until chicken is tender and juices run clear. Drain on paper towels. let stand 5 minutes before serving. Expect to serve 4-6 servings.