Southern Fried Chicken
1 frying chicken, skin removed if you want lower fat.
I leave the skin on.
3 teaspoons Lawry’s Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil
Season chicken with all seasonings.
Roll chicken in flour until covered.
Shake off excess flour.
Sprinkle additional seasoning.
Simply fry chicken in frying pan until golden brown.
I like it crispy so I cook it a little longer than most.
You can start out with the oil very hot and then reduce it later.
This seals in the moisture and flavor, then cooks it.
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