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Curt's Country Fried Chicken
4 whole chicken breasts or 1 whole chicken cut-up
1 c. oil for frying

Wet mixture:
3 eggs, beaten
1 c. milk
2 tbsp. Melted butter
1 tsp. Ground black pepper
1 tsp. Salt

Dry mixture:
1 c. all purpose flour
2 tbsp. Brown sugar
1 c. crushed saltine crackers
1 tbsp. Onion powder
½ tsp. Paprika
1 tbsp. Dried parsley flakes
1 tbsp. Ground black pepper
1 tbsp. Granulated garlic
1 ½ tbsp. Lawry’s seasoning salt
Whisk together the wet ingredients in a medium sized bowl, set aside. Place saltine crackers in a heavy-duty zip-top bag and crush using a rolling pin. Combine all dry ingredients in another medium bowl or in a large zip-top bag and set aside. Pour cooking oil into a large cast-iron skillet or high-sided frying pan and heat over medium-high heat. While oil is coming up to temperature, prepare the chicken. Dip each piece of chicken into the wet mixture and then into the dry, coating thoroughly. Place on a baking sheet or plate until all pieces are done. If oil is ready, begin frying the chicken. Carefully place each piece into the pan. Fry until golden brown, about 30-35 minutes. Remove to a wire rack (make sure you have a baking sheet or paper towels under to catch dripping oil). Enjoy!
One way to test whether the oil is ready is to stand the handle of a wooden spoon in the oil and if bubbles appear around the handle, oil is ready for frying.
If you do not have a rolling pin you can use a can of veggies or other canned food from your pantry and this works great also.

Servings: 4

Nutritional information per serving

No nutrition information available

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