Deep Fried: Fried Chicken of Millie Pasquinelli. Presented by: SUE PASQUINELLI

2 (2-3 pound) whole chicken, cut in pieces3 versatile cups flour5 salt3 tablespoons seasoned tablespoons garlic powdersalt and pepper of taste4 eggs, beaten1 quarts vegetable oil for fryingIn a shallow plate or bowl, mix flourseasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a tray. Then dip each piece of chicken in egg and roll once again in the flour mixture. In a large skillet, heat oil for frying. Fry chicken pieces coated in hot oil for about 5 minutes on each side. Cover the Pan and cook to fire less than about 10 minutes. Remove the cover, turn heat and fry 5 minutes on each side to make crispy chicken. Chicken is done when it is more pink inside and its juices run clear. Drain chicken fried on paper towels and warm in the oven until the time of use. Amount per serving  Calories: 622 | Total FAT: 37.9 g | Cholesterol: 212 mg fueled by Fried Chicken of the ESHA nutrient DatabaseMillie Pasquinelli

By recipe servings: 12

Amount per serving

Calories: 622

Fat Total: 37.9 gcholesterol: 212 mgSodium: 1304mgTotal carbohydrates: 26.8 g dietary fiber: 1.2 gprotein: 41 g display detailed NUTRITION
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