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Southern-Fried Fryer Recipe

I can quickly prepare this chicken, bake it and have a hearty meal waiting for my husband at the end of the day. It's just right for his unpredictable farmer's schedule!

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Southern-Fried Fryer Recipe

Prep: 10 min. + marinating Cook: 40 min.

Yield: 4 Servings

10 40 50

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 egg
1 cup vegetable oil
1 to 2 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon each paprika, dried oregano and tarragon
1-1/2 cups all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon pepper
2 cups vegetable oil

Directions

Place chicken in a 13-in. x 9-in. dish. In a small bowl, beat egg; add oil, garlic and seasonings. Pour over chicken, turning pieces to coat well. Cover and refrigerate for 2 hours.
In a large resealable plastic bag, combine flour, 1-1/2 teaspoons salt and pepper. Drain chicken, discarding marinade. Add chicken, a few pieces at a time, to the flour mixture. Seal bag and toss to coat.
Heat oil in a large skillet or Dutch oven or medium-high heat. Brown chicken on all sides. Sprinkle with remaining salt. Cover; reduce heat to medium-low and cook for 30-40 minutes or until juices run clear. Yield: 4 servings.

Originally published as Southern-Fried Fryer in Country Chicken Cookbook , p32