Fried Chicken
Serves: 4
  • Cut Chicken (8 pieces)
  • 4 eggs
  • 1 cup Half and Half
  • 3 cups Flour
  • 3 TB of Coarse Ground Black Pepper
  • 2 TB Seasoned Salt
  • 1 TB Garlic Salt
  • 1 ½ sticks (12 TB) Butter
  • ¼ cup Vegetable Oil
  1. Preheat oven to 350.
  2. Remove chicken from packaging and rinse with cold water. Pat dry with a paper towel. Trim excess fat from chicken but do not remove the skin. Remove wing tips by cutting wing and discard any loose pieces of bone. Set aside.
  3. With a hand mixer beat eggs and Half and Half for 1 minute. Set aside.
  4. Add flour, pepper and seasoned salt to a paper bag that has been doubled, shake to mix. Set aside.
  5. Melt butter and vegetable oil over low heat. Butter is ready as soon as it liquefies.
  6. While butter is melting, dip 4 pieces of chicken in egg mixture and then drop pieces into the bag. Shake for 10 seconds.
  7. Remove chicken from bag and place in frying pan. Cook low and slow 14-16 minutes until chicken is light brown and butter is foaming. Flip to other side and cook for another 12 minutes until light brown. Remove chicken and place it in a 9x13 pan sprayed with nonstick spray. Repeat procedure for remaining 4 pieces.
  8. Bake chicken at 350 for 1 hour. Flip pieces of chicken after 30 minutes. Season finished chicken with salt if desired.
  9. For wings in a deep fryer: Follow the directions for the egg and flour mixes, dip chicken and shake in a bag. Fill the oil according to the deep fryer machine directions. Heat oil to 356 degrees. When you prepare your wings, cut the drummie from the wing because smaller pieces work better in a small home fryer. For wings I fry for 8 minutes, flip pieces with a tong to get all pieces equally fried. Once out of the fryer I toss with melted butter, salt, and parsley flakes.
Recipe by Dining with Alice at