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Sunday Fried Chicken

 Sunday Fried Chicken
I serve this special chicken after church on Sundays. My family always looks forward to Sunday lunches just because of this chicken.—Carolyn Burton, Evanston, Wyoming
6-8 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 to 3 teaspoons onion powder
  • 2 to 3 teaspoons poultry seasoning
  • 2 teaspoons paprika
  • 1 to 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 eggs
  • 1 tablespoon milk
  • 2 broiler/fryer chickens (3 pounds each), cut up or 16 of your favorite poultry pieces
  • Oil for deep-fat frying

Directions

  • In a large resealable plastic bag, combine the first seven
  • ingredients. In a shallow bowl, whisk eggs and milk. Dip chicken in
  • egg mixture and shake off excess. Add a few chicken pieces at a time
  • to the bag; seal and shake to coat.
  • In an electric skillet, heat 1/4 in. of oil to 375°. Fry chicken,
  • a few pieces at a time, for 6-10 minutes on each side or until
  • chicken juices run clear. Drain on paper towels. Yield: 6-8
  • servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as

2 of 2

Sunday Fried Chicken (continued)

Wine (continued)
Chardonnay or Viognier.