- 2 cups all-purpose flour
- 6 tablespoons seasoned salt
- 1/4 cup salt-free seasoning blend
- 2 tablespoons paprika
- 1 tablespoon pepper
- 2 broiler/fryer chickens (3 to 4 pounds each), cut up
- Oil for frying
- In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, heat 1/4 in. of oil on medium-high; fry chicken in batches for 18-20 minutes or until juice run clear, turning once. Yield: 6-8 servings.
Originally published as Callaway Gardens' Southern Fried Chicken in Taste of Home February/March 2002, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Jan. 20, 2014