- 2 [2-pound / 900-g each] chicken fryers, cut into parts
- Oil for frying
Coating
- 2 cups [280 g] all-purpose flour
- 5 tablespoons [75 mL] potato flour
- 1 tablespoon [15 mL] salt
Egg Mixture
- 1 egg
- 1/2 cup [125 mL] evaporated milk
- 1/2 cup [125 mL] water
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- Rinse and pat dry chicken parts.
- Into a bowl, well mix together all coating ingredients; beat together all egg mixture ingredients into another bowl.
- Dip chicken pieces into coating; shake off excess coating reserving coating.
- Dip chicken pieces into egg mixture, then once more into coating.
- Deep-fry chicken pieces into hot oil until golden brown before serving.
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