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Ingredients
- 2 1/2 to 3 1/4 pound broiler-fryer chicken, cut up (or possibly use chicken parts)
- 1 1/3 c. all-purpose flour, divided
- 1 1/4 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 teaspoon marjoram
- 1 teaspoon sage
- 1 teaspoon thyme
- 3/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 egg
- 1 c. water
- Crisco shortening for frying
Directions
- Rinse chicken pcs and pat dry. Place 1/3 c. flour in large plastic food storage bag. Put chicken pcs in bag a few at a time. Shake to coat.
- Combine remaining 1 c. flour with salt, lemon peel, marjoram, sage, thyme, paprika and pepper. Blend egg and water. Stir into dry ingredients, chicken pcs in batter letting excess drip back into bowl. (Dip large pcs first.)
- To pan fry heat Crisco in skillet to about 1/4 inch in depth (about 1 c. in 12 inch skillet); heat to 365 degrees F. (about high heat on range). Brown chicken on all sides. reduce heat to 275 degrees (about moderate heat on range). Continue cooking uncovered till chicken is done and tender, about 30 min, turning several times during cooking. Drain on paper towels.
- To deep fry, heat Crisco in deep fryer to 365 degrees F. Cook chicken pcs till done, about 10 to 15 min, depending upon the size piece. Drain on paper towels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 2 servings | |
| Calories 342 | |
| Calories from Fat 28 | 8% |
| Total Fat 3.22g | 4% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 1492mg | 62% |
| Potassium 155mg | 4% |
| Total Carbs 65.25g | 17% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.55g | 0% |
| Protein 11.66g | 19% |
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