Pretzel Fried Chicken

How can you go wrong with pretzel-flavored breading on fried chicken!! Well, I suppose this is how. For some reason, even the oil smelled fishy to me as I was cleaning up later in the day. I ended up cutting up the chicken to use in a Chinese Chicken Salad for dinner. This is not a recipe to keep, although i still believe it has potential. Perhaps making sure the pretzels are totally powdered, perhaps using a blender? Also, the double-dip technique would have been nice to get more of the pretzel taste on the outside. The chicken was bland because there was no seasoning.

Pretzel Fried Chicken

2 2-to-3 pound fryer-broilers, cut up into portion-sized pieces
2 eggs, beaten until lemon yellow
1/2 c. milk
3 c. finely crushed pretzel crumbs made from the cocktail type pretzels
vegetable oil or shortening for deep frying

1. Dry the pieces of chicken with paper towels. Mix the eggs and milk thoroughly.
2. Place the finely crushed pretzels in a paper sack. Dip each piece of chicken in the egg-milk mixture and place in the crushed pretzels and shake sack until thoroughly coated.
3. Drop into 350º vegetable oil and fry until a rich golden brown. Place the fried pieces of chicken on aluminum foil in a large flat baking pan in a 300º oven for an additional 35 minutes. Serve piping hot. Serves 6.

Crispy Fried Chicken

This was a much better preparation for fried chicken, and the seasoning is better than my last recipe. I will keep this recipe until I find a better one. The difference is that instead of just an egg dip there is a batter dip. I used corn oil and it worked fine. One secret I keep reading about is to dry off the chicken before you flour it up. This recipe actually calls for moistening the chicken pieces!!

Crispy Fried Chicken

2 1/2 to 3 lb. cut-up frying chicken
shortening for deep frying
1 1/2 c. flour
1 T garlic salt
1 1/2 t. black pepper
1 1/2 t. paprika
1/4 t. poultry seasoning
2/3 c. flour
1/2 t. salt
1/8 t. pepper
1 egg yolk, beaten
3/4 c. flat beer or water

1. Combine first batch of seasoning (through second flour) and set aside.

2. Combine second batch of seasoning (after 2nd flour). Combine egg yolk and beer or water. Add gradually to dry ingredients.
3. Heat shortening to 365º in a deep saucepan or deep fryer to a depth of 2 inches.
4. Moisten the chicken pieces and dip in seasoned flour, then batter, then back in seasoned flour.
5. Fry in hot shortening for 15 to 18 minutes or until well browned.
6. Drain on paper towels. 4 servings.

Wessonality Fried Chicken

So I got a hankerin' for some fried chicken and checked out my recipe file for some that don't include dairy (I am off dairy for the time being to see if I have an allergy). This recipe was Carol Brady's favorite so I thought I would start here!! I used peanut oil because that is what I had!! I won't use full breast pieces in the future because they didn't cook in the center. I will cut up the chicken into "strips" for future recipes. This recipe was SO bland!! I will not be keeping it.

Wessonality Fried Chicken

3/4 c. flour
1 1/2 t. salt
3/4 t. paprika
1/4 t. pepper
3 lb. chicken pieces
1 egg
2 T water
3 c. oil

1. Combine flour, salt, paprika, and pepper in a bag.
2. Shake chicken pieces, a few at a time, in the bag.
3. Beat egg with water. Dip chicken in egg mixture.
4. Shake chicken in flour mixture again.
5. Heat oil to 375º in a skillet for 20 to 30 minutes, turning once. Makes 6 servings.