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.